Wednesday, January 30, 2013

Crock Pot Indian Lentils

I took a couple versions of this recipe and combined them, and added some more ingredients (like garam masala). It makes your house smell so good, and made for a delicious vegan meal served on top of a bed of basmati rice.

2 c. lentils
10 oz. spinach
1 (15 oz) can diced tomatoes
1 onion, diced
1 T. crushed garlic
1 T. grated ginger
4 c. vegetable broth
1 T. curry paste
1 t. whole mustard seed
1/2 t. ground coriander
1/2 t. ground cumin
1/4 t. cayenne
2 t. sugar
1 1/2 t. kosher salt
Cilantro, for garnish

1. Place all ingredients, except cilantro, in a crock pot and cook on high for 4 hours.
2. Serve with basmati rice and cilantro.

Tuesday, January 29, 2013

No Bake Granola Bars

2 c. rolled oats
1 c. brown rice cereal or wheat puffs
1/4 c. pumpkin seeds
1/4 c. sunflower seeds
1/4 c. chia seeds
1/4 c. almonds
1/4 c. craisins
1/4 c. shredded coconut
1/4 c. chocolate chips
1/8 c. ground flaxseed
1/4 c. coconut oil
1/4 c. peanut butter
1/4 c. agave
1/4 c. honey
1 t. vanilla

1. In a large bowl, combine dry ingredients.
2. Meanwhile, in a small saucepan, combine oil, pb, agave & honey. Heat until melted.
3. Stir in vanilla off the heat. Then add wet to dry and mix until combined.
4. Press mixture into a 8x8 pan (lined with parchment) and place in the freezer for 30 min.
5. Remove from freezer, lift out the parchment, and cut into 8 rectangles.

**These need to be kept refrigerated (or frozen)**

Sauteed Snap Peas

I had a late night craving for some veggies last night and I had remembered coming across this recipe a while back. So I decided to give it a try, with some minor modifications. They were so tasty, I ate a huge bowlful! This would make a great side dish to any Asian-themed meal.

1 t. evoo
1/2 t. sesame oil
3 cloves garlic, minced
3 scallions, diced
10 oz. snap peas, cut into small pieces
Salt & Pepper
1 t. sesame seeds

1. Over medium-high heat, saute peas and scallions in evoo & sesame oil for 2 minutes.
2. Add garlic, and cook one minute more.
3. Season with salt, pepper, & sesame seeds.

Vegan Tortilla Soup

This lighter version of tortilla soup from Oh She Glows reminds me a lot of my Black Bean Tortilla Soup but without all the butter/cream/fat. My kids liked that it wasn't as "spicy" as my version. Guess I'm still learning how to tone things down for kidlets.

1 T. evoo
1 onion, diced
1 bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced
1 c. frozen corn
4 green onions, diced
3 T. cumin
28 oz. canned diced tomatoes
4 c. veggie stock
2 cans black beans, rinsed
Salt, pepper & red pepper flakes, to taste
Juice of 1 lime
Cilantro & Avocado, for garnish
Tortilla Chips

1. Saute onion & bell pepper in evoo over medium-high heat until tender. About 5 minutes.
2. Add zucchini, garlic, green onions & cook 2 minutes more.
3. Add corn, cumin, tomatoes, stock, & black beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt, pepper, & red pepper flakes to taste. Turn off heat and add lime juice.

Friday, January 18, 2013

Banana Oatmeal Breakfast Muffins

Made these last night after getting over the flu. They are moist and delicious, and not too sweet. Perfect.

1 c. plain greek yogurt
2 ripe bananas
1 t. vanilla
2 1/2 c. oats
2 eggs
1/2 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda

1. Preheat oven to 400 degrees.
2. Combine all ingredients in a food processor and blend until smooth.
3. Line a muffin tin with paper liners. Spoon batter into each. Bake for 15 minutes.

Tuesday, January 15, 2013

Creamy Garlic Pasta

I was a little late after running errands today so I needed something quick to fix for dinner. This pasta took less than 20 minutes from the time I walked in the door!

2 T. evoo
2 T. butter
6 cloves garlic, minced
6 c. chicken stock
1/2 t. pepper
1 lb. angel hair pasta
2 c. parmesan cheese
1/2 c. heavy cream
2 T. parsley

1. Melt the butter with the evoo in a large pot. Add the garlic, and cook for 1 minute over medium-high heat.
2. Add the stock & pepper and bring to a boil.
3. Next, add your pasta (it will cook in the stock) and cook for 5 minutes.
4. Turn off the heat and stir in the cheese, cream & parsley.
5. Let sit for 5 minutes before serving. This helps the pasta soak up some of the extra sauce.

Tuesday, January 1, 2013

Honey Lime Shrimp

I made this the other night for friends that came over for dinner. We ate it as shrimp tacos, but I imagine it would be delicious on a salad or with some brown rice & veggies. It would be great skewered and grilled in the summer time too!

2 lbs. shrimp, peeled
1/4 c. EVOO
6 T. honey
Juice & Zest of 4 limes
2 t. kosher salt
1/2 t. black pepper
1/2-1 t. red pepper flakes
6 cloves garlic, minced

1. Mix together all ingredients except shrimp. This will make your marinade.
2. Marinade shrimp for 30-60 min & refrigerate.
3. Let sit at room temperature for 10 minutes before cooking.
4. Heat a large non-stick skillet over medium-high heat. Cook for about a minute on each side, until pink.

**Since there's oil in the marinade, you don't need to add any to your skillet**