Category Archives: Cooking & Recipes

Curry Potatoes, Chick Peas & Spinach

Ingredients
2 medium potatoes diced
1/2 large red onion chopped
1 can chick peas drained
1 can coconut milk
2 Tbsp tomato paste
1 Tbsp curry powder
1 tsp paprika
1 tsp dried basil
1 tsp black pepper
Baby spinach
Cooked rice

Directions
In a 350 oven roast potatoes 20-30 minutes stirring halfway
In a large skillet cook onions down
Add chick peas to skillet and cook for a couple minutes
Add roasted potatoes, coconut milk, tomato paste and spices.
Cook till heated through
Add spinach and cook till spinach is wilted down

Serve atop rice

Recently in The Kitchen

Nova made a variety of nut butters over the holiday. Pictured is Hazelnut Chocolate which we thought was just ok. Better was a Cinnamon Pecan butter. Both recipes were from the book DIY Nut Milks, nut butters and More.

Hazelnut Chocolate butter.

We eat veggie burgers out fairly frequently but I hadn’t made them at home in a while. This was my lunch earlier in the week. Black bean burger with a side of baked potato chips. I used this recipe and added finely chopped white mushrooms.

Black bean burger.

Baked potato chips cut with the mandolin which I’m still scared to use.

Baked potato chips.

Pineapple Fried Rice

 

Notes: We both like this even though I’m not a big fan of sweet with my savory.

Ingredients:
3 cups cooked, refrigerated brown rice
Container of cubed fresh pineapple (little less than 1 lb.) I diced into smaller pieces
1/2 cup chopped raw cashews
1 red bell pepper diced
4 green onions sliced
2 cloves garlic minced
2 Tbsp tamari
Cilantro

Directions:
Cook the pineapple and bell pepper on high in wok till pineapple is caramelized
Remove pineapple and bell pepper to a bowl
Add green onion to wok and cook for a minute
Add cashews and cook for 1/2 minute
Add rice and and cook till rice is heated
Add back in the pineapple, bell pepper and the tamari and mix through
Garnish with cilantro

 

Bibimbap

Bibimbap

My version of the Korean dish Bibimbap.

Ingredients:
Rice.
Cucumber cut in to strips.
Red bell pepper cut in to strips.
Carrots shredded.
Spinach chopped.
Mushrooms sauteed.
Tofu cut in to thin strips and pan-fried *optional

Kochujang Sauce:
2 TBSP fermented red pepper paste (available at Asian grocer)
1 clove minced garlic
1 TBSP rice vinegar
1 tsp sesame oil
1 TBSP tamari
2 tsp maple syrup

Directions:
Place a mound of rice in a large bowl.
Line the bowl with the vegetables.
Top with tofu and sauce.
Mix well before eating.

Notes
I generally make a double batch of the sauce.
Top with an egg cooked however you like in place of the tofu.

Jackfruit Tacos

Notes: Really good. This is a mix of different recipes found on the internet.

Ingredients:

1 can young jackfruit in water
1/2 large onion sliced
Corn tortillas
Toppings of choice i.e. avocado,lettuce, cilantro, hot sauce

Sauce/Marinade
2 tsp ground cumin
2 tsp chili powder
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp paprika
Dash of cayenne pepper
Dash of cinnamon
1 tsp lime juice
1 tsp tamari
1 Tbsp maple syrup
1/4 cup water

Directions:
Mix all of the marinade ingredients and put in ziplock bag along with drained jackfruit. Mix well and let marinate for a couple hours.
In a pan on medium heat cook onions until they become translucent
Add jackfruit, stirring and breaking it up until heated through
Serve jackfruit on warmed tortillas and top with favorite toppings

Jackfruit Carnitas