real food. real life.
This was my attempt at trying to replicate a favorite dish of mine at The Heartwood, a local vegetarian restaurant that is amazing! If you've never been, go!
Anyway, I attempted this, but it didn't turn out the same. It tasted pretty good though! I have to admit, I liked it more than Lee did, might have something to do with my obsession over peanut butter and his lack of liking for peanut butter... A very quick dish to make. I added sweet potato to this dish by roasting it in the oven and then adding to the stir fry of green veggies. Adds a little bit of variety and sweetness to the meal.
Total Time from Start to Finish: 30 minutes
1 sweet potato, washed and chopped (I leave the skins on, just my preference)
Oil & water
1 clove garlic, minced
1 tbsp. ginger, minced
1 head broccoli, chopped
1 cup chopped cabbage
1 cup chopped bok choy
1/2 cup chopped kale
4-5 chopped asparagus
1 cup cooked rice (I used jasmine rice tonight, for no apparent reason, just to mix it up)
1/4 cup natural peanut butter, warmed a bit so it is smooth and creamy
1/4 cup honey
1/4 coconut aminos (or soy sauce if you can have soy)
Sprinkle of chill pepper flakes, tabasco sauce, cilantro
Squeeze and zest of 1/2 lime
What to do:
1) Preheat oven to 400 degrees Fahrenheit. Spread chopped sweet potato on baking sheet and drizzle with oil. Roast in over for about 25 minutes, or until just slightly soft. (if you cooked too long, they will be come too soft and break apart)
2) Heat a bit of oil, mixed with water, in the wok. Add garlic, ginger and broccoli first, as it takes the longest. Cover and let steam for a few minutes. Uncover and toss about as necessary. Add remaining veggies and steam a few minutes. When sweet potatoes are done, add to wok and stir fry for a minute. Remove from heat until ready to serve.
3) Blend all ingredients for sauce together, shouldn't take long if your peanut butter is slightly warmed to a smoother consistency. Transfer to a saucepan to heat slightly.
4) Cook rice as directed or use leftover rice. Arrange veggies on top of rice and pour sauce over top. Yum!!!
Today was so weird - it was mid March, almost Spring, blue sky and sunny - but a -11 windchill! Brrr!! Lee was making homemade bread and the house smelled amazing, so I had to find something good, and warm, to pair with it for dinner! A soup obviously! This soup was inspired by the spinach that had to be eaten in our fridge, and a half package of local and all natural pork sausages in our freezer. We normally use these ingredients for pizza, but this time, I put it in a soup and it was delicious! We will definitely be making this again, probably soon if this crazy weather keeps up! It's supposed to snow tonight/tomorrow? The first day of Spring? Yuck!
Anyway, I recommend you try this soup, it's a keeper! And it's a must to serve it with fresh bread!
Total Time from Start to Finish: 25 minutes (Literally, this was a quick one!)
3 local and all natural pork sausages, sliced (keep them frozen, easier to slice)
Oil for cooking
1 onion, diced
3 cloves garlic, minced
1/2 pepper, chopped
4-5 mushrooms, sliced
2-3 handfuls of spinach, chopped
1 can diced tomatoes, no salt added
1 1/2 tsp. chili pepper flakes, oregano, basil
sprinkle of sea salt/pepper, chili powder
drizzle of red wine vinegar
1 tbsp. tomato paste
1) Heat oil over medium heat. Add sausages. Cook, stirring, until cooked through and no longer pink.
2) Add onion and garlic. Stir, cooking, for 2 minutes or so.
3) Add peppers, mushrooms, and spinach. Stir, cooking, until spinach has just slightly wilted.
4) Add diced tomatoes and spices. Stir in vinegar and tomato paste. Stir and reduce heat and let simmer for 10 minutes. Enjoy!
Top with cheese if you can eat dairy! But it's good without it!
This recipe is re-make of a past recipe handed down to us from Lee's Aunt. We used to mix up stove-top dressing and mix it with the meat... but that would be a big no-no for us now, so here's a re-designed version - and they are very yummy! I also made this with whatever I had in the fridge, so it is versatile to the taste you are looking for. And, best yet - they freeze perfectly! Make a batch of them, eat 2 or 3 and then pack the rest up for future meals - or snacks even, they are very good... :)
Total time from start to finish: 50 minutes
1/2 or 1 lb. of ground chicken or turkey
1 carrot, peeled and chopped
1 celery stalk, chopped
1/2 pepper, chopped
couple handfuls of spinach, shopped
a few bunches of kale, chopped without stems
1 onion, diced
1/2 cup chopped cabbage
1/2 cup chopped brocolli
1/4 cup frozen peas/corn
2-3 egg whites
1/2 cup rolled oats
1 tbsp. cumin, oregano, basil, garlic
sprinkle of sea salt/pepper, chilli flakes, cilantro, tabasco sauce
What to do:
1) Preheat oven to 375 degrees Fahrenheit. Grease baking dish/muffin pan. USE MUFFIN LINERS IF USING MUFFIN TIN!!! Trust me, I regret not using them... washing it was a pain!
2) Mix all ingredients in the order listed until well combined and sticking together.
3) Fill muffin tins or roll into balls if using baking dish. Bake in oven for 35 minutes until cooked through and crispy on top. Enjoy!
Suggestion: Make a small indentation on top before cooking and add tomato sauce or salsa. Top with a bit of cheese. Lee really likes them like this!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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