real food. real life.
Home sick again today.
I have a bunch of posts lined up for you! As much as it is nice to take the time to rest up and get back to the food blog, I miss my daily job immensely. Building the school has been a dream for so long and honestly, every day this year has been amazing. Despite any challenges it brought throughout the year, every day I honestly looked forward to those challenges. I miss it quite a bit and am looking forward to getting back into the swing of things.
But for now, here's a good one for dinner!
This one is from our exact supper tonight. I knew I was going to post it and had pics from a while ago ready to go, but tonight I paired it with some garlicky green beans and it looked so pretty! So, new pics!
This meal comes together rather quickly. It's a good one for a busy night, despite it's fancy appearance. It's a rather simple curry sauce, so doesn't take long to serve up. We have it often. And tonight, with all the illnesses going around in this house lately, I wanted something with spice to clean everyone out! Haha. A great compromise considering Lee wanted stir fry.
You can use frozen cauliflower in a pinch for this dish, we've done it both ways. However, the fresh cauliflower adds a yummy crunch that frozen can't seem to live up to.
Give it a try! Let me know how it works for you. Looking forward to my leftovers for lunch tomorrow - at work! :)
Total Time: 20 min
1 tbsp Earth Balance butter or coconut oil
2 cups chopped fresh/frozen cauliflower
1 onion, diced
2 cloves garlic, minced
1 inch chunk of ginger, minced
1 tbsp curry power
1 tbsp turmeric
1 tsp mild curry paste
1/4 tsp salt & pepper, each
1 tbsp honey
1/2 can tomato paste
coconut or almond milk until it thickens/thins to the consistency you want
Cooked brown rice or quinoa pairs well!
What to do:
1) Cook rice or quinoa according to package.
2) Saute onion and garlic over medium heat in some oil or butter in a pan (I used a cast iron pan). Add cauliflower after a few minutes.
3) Stirring often, continue cooking cauliflower until it starts to brown a bit in the pan. Add in spices, honey, tomato paste, and milk of choice. Stir until everything is combined and evenly coated. You can continue adding milk until the sauce is to the consistency that you'd like, little by little and stirring.
4) Maintain heat at medium until the sauce starts to bubble. Reduce heat slightly to continue cooking until cauliflower is softened a bit, to your liking.
5) Serve atop a bed of quinoa or brown rice. Yum yum!
I said I'd post twice today, so here's another current favourite.
Singapore noodles. Well, a homemade take on your Canadian traditional Chinese Singapore Noodles. With cashews. Because, why not.
It's so yummy. I'm not going waste any time here talking about life because, let's be honest, you're not really here for that. You're here for the food. We all are for the food. Food is essential, especially when you have homemade Singapore noodles.
One more pic. Because yum!
We used Pad Thai sized noodles because they are so delicious. But any size would work. Normally made with vermicelli sized, which cook faster. Your call.
Amazing Homemade Singapore Noodles. Amazing.
Rice Noodles, any size, cook according to package (we used Pad Thai size, this time)
Coconut oil or water for sautéing
1 tbsp ginger
1 tbsp garlic
Veggies of choice (We like green beans, broccoli, red pepper, cabbage, onion, corn)
1 tbsp tahini
1 tbsp honey
1 tbsp white vinegar
3 tbsp water
1 tsp sesame oil
dash sea salt/pepper
2 tsp garlic
2 tsp ginger
1 tsp turmeric
2 tsp curry
1 tsp chilli
optional: cashews or peanuts on top!
What to do:
1) Cook rice noodles according to package, usually cooking time is 2-3 minutes. Rinse with cold water to separate noodles in colander and let sit until ready to add to stir fry.
2) Heat oil or a bit of water over medium heat. Add sliced onion, garlic, and ginger. Cook, stirring often for a few minutes. Add broccoli and green beans. Continue cooking, stirring, for about 5-7 minutes.
3) Add chopped red pepper, corn, and sliced cabbage. Continue cooking until veggies are just softening, not overdone. Reduce heat to low.
4) Meanwhile, mix all ingredients for sauce in a mason jar, shaking well until combined. Taste and adjust seasoning to liking of sweetness to spiciness.
5) Add noodles to stir fried veggies. Add sauce. Mix everything well to combine. Sprinkle with cashews, because, why not. Cashews go well with everything.
Life is nuts. Super crazy busy. Especially when you're working hard to continue living your dreams, while also feeling like you're constantly living against the grain by choosing an eating lifestyle for yourself that goes against tradition, against how you were raised, and against mainstream. It can be tough. Workable, but tough. Especially when holidays roll around. But no worries, we survived Easter. With chocolate. Chocolate macaroons.
We survived Easter with a 2 1/2 year old and little to no typical Easter chocolates. How did we do it? We hosted, to start. We also strayed from tradition, as per usual for us. Lunch of fresh soup, salads, and sandwiches and we didn't provide any typical Easter treats at all. Sorry tradition, but we're trying to be kind to ourselves. The Easter got the hint though! The hidden eggs throughout the house were filled with blueberries, grapes, strawberries and stickers. And a delicious morning treat of banana ice cream for breakfast and a chocolate Larabar tucked in a stuffed bunny's arms in an Easter basket. Our granola Easter bunny is the best! And then, to top it all off, a lovely spaghetti supper with cousins and a hike through the woods.
Easter was lovely. It brought many good times with family and good food in our bellies. It also brought our little Hannah new crocs, water bottle, paints, and a watering can. Couldn't have been better. Great memories. Little time spent on the phone and lots of time in the kitchen. Aaaahhh.
Best of all? I now have this recipe. Without Easter and the attempt to have new traditional Easter treats, we wouldn't have adapted these Chocolate Macaroons that now fit with the ingredients in our kitchen. Our bellies and tastebuds were thankful for the few leftovers shared the next evening!
Total Time: 10 minutes + time to cool in refrigerator
1/3 cup coconut oil
1 cup coconut sugar
1/2 cup almond milk
1/3 cup cocoa
3 cups oats
What to do:
1) Melt coconut oil over low-medium heat.
2) Add sugar and milk. Mix well.
3) Add cocoa and oats. Mix until well incorporated, adding a bit more milk if needed.
4) Scoop by the spoonful onto baking sheet and place in the refrigerator until ready to serve. Enjoy!!
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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