real food. real life.
Just a quick post to say Yes, I'm still alive!
Alive under a happily busy and booming job as co-owner of a school. And as a mom.
It's busy, but it's good. I hope to have many posts added during the summer - I have so many food pics waiting for a post on my desktop! I feel guilty keeping all these delicious meals to myself.
In an attempt to write a quick post tonight, I was inspired by these pics and my husband saying he never knows how I make sauces. Well, here's one. And once you know one, you know them all. Super easy, versatile, and yummy. Enjoy!
Soy-Free Stir Fry Sauce
*I never measure this recipe, but I make it weekly. It is versatile and forgiving. Feel free to dabble and try different variations! Let me know what you try!
Time: 10 minutes
Ingredients: (makes about 1/2-3/4 cup of sauce... I think, never measured!)
2-3 tbsp coconut aminos (sometimes called coconut sauce, depending on brand)
1 tbsp honey
1-2 tsp white vinegar or rice vinegar
3 tbsp water
1 tsp minced or powdered garlic
1 tsp minced or powdered ginger
few shakes of salt/pepper
1 tbsp corn starch
*optional: hot pepper flakes, peanut butter, tahini, almond butter, coconut sugar instead of honey, omit coconut amines altogether and add chilli powder/paprika to make a yummy sweet n' sour-ish sauce. The possibilities are endless!
What to do:
1) Add all ingredients except corn starch to a jar. Mix well to combine. Taste. Adjust.
2) Add corn starch and mix well.
3) Heat a small pot over medium-high, or use your wok and just push your freshly stir-fried veggies aside, and add your mixture. Whisk often until it becomes a little bubbly and starts to thicken. Reduce heat to low until the consistency is just how you want it. Pour onto of veggies and enjoy!
I'll keep this one short, as the title really does all the talking. It's a stew. I'm calling it a stew. It's hearty, deep in flavour, and full of chunky vegetables. I used what I had, but ideally, it would be even better with potato or sweet potato, turnip, squash, parsnip - yum! But the cauliflower was delicious, I'd use that again for sure.
Best part - leftovers the next day were even better.
Enjoy this easy, one pot meal! Hannah approved, although this kid will eat most things, it seems!
Spiced Vegetable & Quinoa Stew
2 cloves garlic
1 stalk celery
1/2 head cauliflower
1/2 head broccoli
1 red pepper
(Optional replace/add vegetables of choice: potato, sweet potato, turnip, squash, parsnip - all would go really well in this stew!)
spices used (estimating about 1-2 tsp each: fennel seeds, garam marsala, cumin, oregano, ginger, turmeric, paprika
1 can diced tomatoes
4 cups vegetable broth
3/4 cup quinoa, uncooked
What to do:
1) Cook onion, garlic, carrots, and celery over medium heat in soup pot, in a bit of oil or water for 3-4 minutes until fragrant.
2. Add all other vegetables and stir in spices. Cook for a few more minutes until things are sizzling and smelling ammmmmazing.
3. Add diced tomatoes and broth and bring to a boil. Stirring to ensure things don't stick. Let boil for just a minute or two until carrots start to soften a little.
4. Add in quinoa and reduce heat to a low simmer. Stir then cover and let sit for about 10-15 minutes, or until quinoa is cooked to your preferred texture. Flavours will deepen as it simmers, too. Stir and serve up with crackers or a delicious piece of homemade bread!
5. Store leftovers in fridge and definitely enjoy for lunch the next day as it just keeps getting better as the flavours sit! SO good!
*This meal would work well in a slow cooker, as well. Just add all ingredients, cook on low for 4-6 hours, or on high for 2-4 hours, or until vegetables and quinoa are desired texture.
We make this often and it has never been posted! How is that possible?!?
Probably because the minute my life involved owning a school, I kissed every speck of spare quiet time good-bye! :)
I'm so glad I snapped some pictures of it one night, in the hustle of getting home late from work, and whipping up a delicious meal that included leftovers for the lunch the next day.
In the hustle of a very busy school year start this year, I knew in the back of my mind I hadn't posted a recipe a over a month (sad to have broken my record) and it was slowly eating away at me that I had no time to do what I love - sharing recipes! So, to my delight, when I logged in today to attempt to pull together a post, I found a slew of drafted posts, waiting for finishing touches. I must have known my life would be wild this August/September and prepared ahead of time. Does it say anything about me that I completely forgot that I had did that? Eek.
So, lucky me! I have a recipe ready to share!
And lucky you, twice over, because not only do you get this EASY PEASY curry recipe that comes together in less than 20 minutes, you don't have to hear me talk forever about it! No more stories, just food. It's all about the food because that's the whole reason I have this food blog. For the love of healthy food. So, let's get to it.
Creamy Chickpea Curry
1 can diced tomatoes with juices
1 can coconut milk
2 cloves garlic
2-3 tbsp curry powder, turmeric, and curry paste (or your own concoction of flavour!)
salt/pepper ro taste
1 can rinsed chickpeas
Cooked brown rice or quinoa
What to do:
1) Heat diced onion and garlic over medium heat in a bit of oil or water. I used a cast iron pan for this dish. Stir around until smelling good.
2) Add in spices and can of tomatoes. Increase heat and add in coconut milk. Bring to a light boil.
3) Add honey, reduce heat to simmer. Add chickpeas and salt/pepper to taste. Simmer for as little or as long as you wish. Serve over rice/quinoa. Yum!!!
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.
A Bit About Me...