real food. real life.
I'm just going to let the pictures do the talking here. I got a little photography happy with these delicious meal. Also, I'm off to eat the leftovers for lunch. It is super super yummy. Light, spicy, and filled with flavour. Enjoy!
Spiced Chickpea Fajitas
Time: 10 minutes!!
1 can chickpeas, rinsed
1-2 cloves garlic, minced
juice of 1 lime
1-2 tsp cumin, chili powder
1/4 tsp salt
few shakes of black pepper and cilantro
1 red pepper, sliced into strips
1 onion, sliced into strips
1-3 mushrooms, chopped
1 cup uncooked brown rice
1 cup water
tsp each: garlic powder, onion powder, cumin, chili, paprika
sprinkle of salt
*Add spices to water, bring to a boil, reduce heat to low, add rice, cover and let sit for 20-40 minutes, or according to package.
2 tbsp Earth Balance Butter
1 tbsp Flour
1 tsp-ish each: garlic powder, onion powder, chili, cumin, paprika
1/8 tsp each cayenne pepper, salt, pepper
1 3/4 cup vegetable broth
1 small can tomato paste
*Melt butter over medium heat, add flour. Whisk together, add spices until fragrant. Add broth and tomato paste and whisk until thoroughly combined. Reduce heat once it starts to thicken after a couple minutes.
Fresh Corn or Flour Tortillas (Here's a recipe for the ones we make!)
Chopped fresh tomatoes, lettuce, green onion, salsa, avocado, guacamole
What to do:
1) Add chickpeas, spices, lime juice, and garlic to a pan over medium heat. Stir to combine and heat thoroughly until fragrant.
2) Remove from heat and transfer to a dish, or leave on heat and add in onion, mushroom, and red pepper. Add just a splash of oil or water to loosen up the flavour left behind. Stir and cook over medium heat, until glistening and just a touch softer, but still with a crunch. Remove from heat.
3) Assemble fajitas! We put in ours tonight: spiced chickpeas, spiced rice, sauteed peppers/onion/mushroom, tomato, lettuce, green onion, and enchilada sauce. YUUUUM!
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.
Snow day here! So here's a soup recipe! Right?
It's been so long since I've posted. But here I am! Might get another one ready for posting, too, before I get up from my perch here on the couch, watching the snow fall and not worrying about driving on the roads.
I used to love a snow day as I would spend the majority of it getting caught up on life and work. I'd have a ton of things accomplished by the end of the day, as with my insane work ethic ingrained in me by my parents - never let a moment be wasted. So, I struggle now with snow days. Making the call for the school is tough on it's own at 6am. But, then there's the struggle with what I do during the day. Do I sleep in because I'm pretty much exhausted all the time? Do I get up and try to get caught up on emails and to do lists? Do I cozy up on the couch with Hannah for some Paw Patrol and play dough because I work so much that I don't get to spend as much time with her anymore? Do I catch up on my hobbies, like food blog posts and cooking and dog walks? Do I clean the house, like deeper clean than the quick vacuum and wipe down it gets on the weekends? Do I catch up with friends I rarely see? Or do I just not care and do whatever when the moment strikes? (Not in my personality capacity to do whatever so that's it's own special kind of struggle!)
It's a thing.
But, I've decided to just take the day and do what I can, a little bit of everything as they are all important. So to start - a post for you! A delicious, hearty, flavourful and kid-loved soup that Hannah devours. Now, we know she's a soup girl and loves most soups, but this one really strikes up great conversation at the dinner table. It's loaded with veggies, which she's becoming a little pickier about recently, but she's so busy chatting about finding her letter and daddy's letter, she's just scooping mouthfuls of carrots and turnips into her mouth without a beat.
Loaded Alphabet Soup
Total time: 30 min
drizzle of oil or splash of water
1 onion, diced
2 cloves garlic, minced
1-2 carrots, chopped small
1-2 celery stalks, chopped small
1/2 cup chopped turnip, chopped small
1 can diced tomatoes
2-4 cups vegetable stock
1 tbsp oregano
1 tbsp basil
1 tbsp summer savoury
1/4 tsp hot pepper flakes
1 tsp paprika
1 tbsp honey
1/2 box of alphabet noodles (I seriously just find them in any grocery store)
2-3 handful of kale, chopped
1 can chickpeas, rinsed
Sea salt/pepper to taste
What to do:
1) In a large pot or dutch oven, add oil or water and heat on medium. Add onion and garlic until things start to smell good, about 5 minutes, stirring often. I often wait until I hear Lee say, "Mmmm, that smells good, what are you cooking?" And I reply, "Your favourite, onions and garlic" :) I swear, every time.
2) Add in carrots, celery and turnip, as well as a small sprinkle of salt/pepper. Cook, stirring often, for another 5 minutes or so until browning starts to happen and it looks delicious.
3) Add tomatoes, vegetable stock, spices, and honey. Stir and bring to a boil. Let boil for another 5-7-ish minutes until turnip starts to soften a bit.
4) Add in noodles and kale, continue boiling for another 5-6 minutes, STIRRING OFTEN so the noodles don't stick to the bottom. Careful not to cook the noodles fully or they will get gross and mushy as they will continue cooking on their own once you turn heat to low.
5) Reduce heat to low, add in chickpeas, more salt/pepper to taste and let sit for about 10 minutes to let the flavours grow. Serve up with a delicious piece of crusty bread or crackers and enjoy finding the letters in your soup!
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...