Monday, January 28, 2013

Kale Pesto

I got three bunches of kale from the market this week so when I came across a recipe for kale pesto I thought it would be a perfect time to make it. The recipe called for a 1/2 cup of olive oil and I did 1/4 cup and 1/4 cup water but I might try all water next time. I did use organic cold pressed olive oil to keep it healthiest. I thought the recipe turned out great but when I had the leftovers I added extra lemon and it was even better. You can substitute walnuts for pine nuts to save cost.
1 bunch of kale, stemmed
juice of 1 lemon
1/4 cup pine nuts
1/2 cup olive oil and water mixture
salt and pepper to taste
Place ingredients in a food processor and pulse until smooth. Serve on veggies, pasta or rice. Enjoy!

Tuesday, January 22, 2013

Creole Tempeh

I came across this recipe for creole shrimp. It was simple and I had all the ingredients so I decided to swap shrimp for tempeh and make this for dinner. It was really flavorful! I added beans which weren't in the original recipe just because I had some that were already cooked. Sorry about the blurry pics, the camera was picking up the steam and I was too hungry to wait for it to cool :)
1 package of tempeh, cubed
3 tsp creole seasoning ( I made my own following a recipe online)
1 green bell pepper,diced
1/2 onion, diced
2 cloves garlic, chopped
3 tomatoes, diced
1 1/2 cups water
Add tempeh and 1 tsp of the seasoning to a pan with oil.

Stir fry for a minute and then remove from pan.

Add onion, bell pepper and garlic to the pan and stir fry for a couple minutes.

Add tomatoes and water. Turn heat to high and simmer until tomatoes are stewed (not sure if that's the right word to use but hopefully that makes sense).

Add tempeh back to dish (and beans if you want) with the remaining 2 tsp of seasoning. Reduce heat to medium and cook until tempeh is warm. Serve over rice. Enjoy!

Friday, January 18, 2013

Morrocan Stew

I bought a lot of squash when they came in season and I had just this one butternut squash left. I also had some chickpeas that I cooked this weekend so I thought I should make this stew. It turned out great. I put too much water so it turned out slightly more soup like but the broth was good so it worked out. The original recipe uses a 28 oz. can of tomatoes but I used water and fresh tomatoes. It would have been better with extra tomatoes.

3 cloves garlic,minced
1/2 yellow onion,chopped
1 butternut squash,cubed
2 tomatoes,chopped
1 veggie bouillon cube
1/2 tsp ground cumin
1 tsp ground coriander
1/2 bunch kale,chopped

In a large saucepan heat garlic and onion on low.

Add squash,tomatoes,bouillon cube and enough water to cover everything by about an inch.

Simmer for 20 minutes or until squash in tender. Add seasonings and kale heat until kale wilts.


Thursday, January 17, 2013

Chickpea Lentil Burgers


This recipe came in a section of the newspaper that had a "meatless monday" recipe. It is supposed to have a variety of cheese in it but I left them out. The recipe also said it makes 4 burgers but it was like enough for about 10. I froze the extra patties for future quick meals. They turned out great and we had them with some homemade french fries. Yum!
1 onion, diced (I did half yellow half red)
2 cloves garlic, minced
1 tsp ground cumin
1/4 tsp cayenne pepper
1 1/2 cups lentils
1 1/2 cups chickpeas
1 tbl tahini
2 cups breadcrumbs
salt/pepper to taste
 Heat onion and garlic in a medium size skillet.

Add seasonings and remove from heat. Place lentils and chickpeas in a food processor. Pulse until coarsely chopped. Add onion mixture and tahini to the food processor. Pulse until smooth.
Place mixture in a bowl with breadcrumbs and mix by hand. Form patties and cook them in a skillet, cast iron worked well. Serve on a bun or toasted bread with fixings. Enjoy!