recipe of the week

Recipe Of The Week: Curried Lentil Orecchiette

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I have finally stepped back into the kitchen and I am doing some real cooking again! Last night I was in the mood for something warm and creamy.  I debated making a pasta with “cream” sauce and then I remembered I had coconut milk and curry leaves so I decided to make a curry pasta dish that ended up being so delicious; I can’t wait for lunch today!

Serves 4

Ingredients:

  • 2T Canola oil
  • 1t Mustard seeds
  • 1t Fenugreek seeds*
  • 1/2 cup Curry leaves*
  • 1/4t Turmeric
  • 1/2t Chili powder
  • 1t Curry powder
  • 1 medium onion, diced
  • 1 green chili, minced
  • 2 cups green cabbage, chopped
  • 3/4 cup Red lentils
  • 1-15oz can Diced tomatoes (no salt added)
  • 1-15oz can Lite coconut milk
  • 1/4t Ume plum vinegar or red wine vinegar
  • 1/4-1t Cayenne pepper (optional)
  • Salt and pepper to taste
  • 4 Servings of Orecchiette or other pasta, cooked according to directions

Directions:

In a large saute pan heat the oil over medium-high heat.  Add in the mustard seeds and fenugreek seeds and toast until they start to pop, about one to two minutes; then toss in the curry leaves and cook for one minute. Stir in the curry powder, turmeric and chili and stir to combine.  Stir in the onions, chili and cabbage and saute until the vegetables start to soften and are lightly browned. Stir in the red lentils and tomatoes and then the coconut milk.  Bring to a boil and then reduce to a simmer for 15 minutes.  While the lentils are cooking cook your pasta according to the directions.

Stir the vinegar and cayenne into the lentil mixture and add salt and pepper to taste.  Cook for 5 more minutes or until the lentils are softened.  Once the lentils are soft stir in the cooked pasta and serve!

*If you do not have curry leaves or fenugreek seeds you can omit them; the dish will not taste the same but it will still be delicious.  Feel free to add an additional 1/2 to 1 teaspoon of curry powder.

 

Reminder: I just wanted to encourage you to read my Yoga Aid Challenge post and donate any products (gently used or new) or services to my auction to raise money for Off The Mat.

Recipe of the Week #2: Veggie Mash Soup

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This past weekend the Hubz and I headed to the boonies to visit my parents for the night. When we arrived we were greeted by howling winds and snow showers and I thought what better way to warm up than a warm cup of soup.

Yields 4-6 servings

Ingredients:

  • 1 T olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/2 medium head of cauliflower, roughly chopped
  • 1 bunch of broccoli, roughly chopped
  • 1 quart of vegetable stock or broth
  • 1 cup quick oats (must me quick)
  • salt and pepper to taste

Directions:

  1. In a large stock pot over medium-high heat heat the olive oil; stir in the onion, carrots and celery and cook for 3-4 minutes until they being to soften.
  2. Stir in the garlic, cauliflower and broccoli and cook for an additional 3-4 minutes.
  3. Stir in the vegetable broth and the quick oats; bring to a boil.  Reduce to a simmer and cook for 7-10 minutes until the vegetables are fork tender.
  4. Place in a blender (you will have to do this in batches) and blend until slightly smooth; keep it somewhat a rough consistency for a more rustic feeling.
  5. Return the pot to the stove and gentle re-heat.  Season with salt and pepper to taste.

Recipe of The Week: Black Bean Burgers & Chipotle-Lime Slaw

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The Hubz and I enjoyed a dinner of grilled almond butter and bee-free honee with a side of veggies and hummus so this morning we woke up with nothing for lunches.  I did a little pantry shopping and found refried black beans which I thought would make the perfect burger.  In the fridge I found red cabbage and carrots for slaw and that is how Black Bean Burgers & Chipotle-Lime Slaw came to be lunch (and breakfast).

Black Bean Burgers

Yields 4-6 servings

  • 1 (15oz) can of refried black beans (I like Bearitos)
  • 1t olive oil
  • 1 small yellow onion, minced
  • 3 garlic cloves, minced
  • 1 cup rolled oats
  • 1T shoyu, tamari or soy sauce
  • 1t paprika
  • 2t cumin
  • 2t chili powder
  • 1/2t salt
  • 1/4t pepper
  • dash of hot sauce
  1. Preheat the oven to 425F.  Line a baking sheet with a silpat or parchment paper.
  2. Place the refried beans in a medium bowl. In a  small sauce pan heat the oil over medium-high.  Add the onion and saute for 3 minutes.  Add the garlic and saute 1 more minute. Add to the beans along with the remaining ingredients.
  3. Mash all the ingredients together until evenly combined.
  4. Form the mixture into 6-8 patties and place on the lined baking sheet. Bake for 20 minutes, flipping half way through.

Chipotle-Lime Slaw

Yields 4 servings

  • 3 cups red cabbage, shredded
  • 1/2 cup carrots, sliced
  • Slaw Dressing:
    • 3T reduced fat vegenaise
    • 1T lime juice
    • 1t red wine vinegar
    • 1/2t chipotle chili powder
    • 1/4t garlic powder
    • 1/4t salt
    • 1/4t pepper
  1. Whisk the slaw dressing together. Taste for salt and pepper.
  2. Place the cabbage and carrots in a bowl and toss with the slaw dressing.

Recipe of the Week: Pan-Fried Tofu Steak w/ Chili Yuzu Sauce

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Recipe of the Week

Yields 2 servings

Pan-Fried Tofu Steak

  • 1/2 Block of extra firm tofu, cut into 2 thin slices
  • 3T all purpose flour
  • 1 T sesame oil
  • 1t Canola oil
  • 3 garlic cloves, minced or microplaned

Dust the tofu with the flour and set aside.  In a large saute pan place the oils and garlic and heat over medium-high until the garlic is fragrant.  Place the tofu in the pan and pan fry on each side for 4-5 minutes.

Chili Yuzu Sauce

  • 1.5T tamari
  • 1T yuzu
  • 1t rice wine
  • 1t rice wine vineagr
  • 1t sesame oil
  • 1-2 thai chilies, thinly sliced

Whisk all of the ingredients together and set aside.

Sauteed Cabbage and Shiitakes

  • 1/2 T canola oil
  • 2 cups green cabbage, thinly sliced
  • 8 shiitake mushroom caps, thinly sliced
  • 1 small yellow onion, thinly sliced
  • Salt and Pepper, to taste

Heat the oil in a medium saute pan over high heat.  Add the cabbage, mushroom and onion and saute for 2-3 minutes until soften.  Reduce the heat to medium and season with salt and pepper.  Cook for 4-5 more minutes until veggies are soft.

Garnish:

  • gomasio
  • crispy garlic
  • cilantro
  • Green onions, thinly sliced

Place the tofu on the plate and pour 1/2 of the Chili Yuzu Sauce over; garnish with your choice of toppings.  Serve with brown rice and sauteed cabbage & shiitakes.

Weekend Wrap Up

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Hey Bloggies!

Hope you had a good weekend! It has been beautiful here, until this evening anyways when the rain decided to come. The Hubz and I started our weekend off with Day 3 of Week 1 of Couch to 5k; it was great and we have been able to increase our distance a little bit each day.  I did find this week though that I didn’t do enough other exercising besides yoga and C25k so this week I would like to incorporate more elliptical sessions, Insanity and weights.

After our run/walk we had a relaxing night in catching up on our favorite shows and chowing down on this yummy pizza topped with soysage, caramelized fennel and onions and a spicy tomato sauce.

Saturday morning I woke up thinking it was a work day but was pleasantly surprised to find that it was just a beautiful Saturday morning.  The Hubz and I got up and started working on a new project, that you will learn more about in the coming weeks, and then we got dressed and headed downtown to the farmers market and for a walk in the sun.  The farmers market was great this weekend and we picked up some beautiful watermelon radishes, cabbage, parsnips, potatoes, onions, beans and this beauty from Nibble or Nosh :

Vegan Cookies And Cream Cupcake

The Hubz and I spent the remainder of the afternoon relaxing and sipping on large wonderful glasses of sangria.

Today we have been well….lazy but I did create a new recipe that will be featured for “Recipe of the Week” and the Hubz and I went on a walk over at Ethan Allen Tower/Ethan Allen Park and were able to enjoy the nice weather before the rain came.  Now the Hubz is working on our secret project and I’m relaxing, blogging and watch season 1 of 24.

Recipe of the Week

What did you do this weekend?