real food. real life.
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!!!
Rainy, icy cold Nova Scotia 'storm-day'.
Runny-nosed toddler cranking over incoming molars and the wrong colour cup.
Husband dying of 'man-cold'.
And a day to myself to actually think and catch up on life.
These ingredients made for a perfect January post and a gloriously soul soothing and sinus-clearing soup.
My day started at 6:02am. It was a beautiful start to a Tuesday. All schools cancelled!
So thankful for this day to catch up! Get some much needed items checked off the list, clean and you know, remember my life outside of owning a school. It's been such a wonderful whirlwind since September, but it's so refreshing to get reacquainted with who I am outside of teaching, business, and all that. It was nice just to hang out, in my house, walk the dogs, cook food, and be me.
I actually meant to make lasagna for supper tonight. But, I guess 'being me' took longer than I thought and before I knew it, it was crunch time for supper. Lasagna wasn't happening. But, I guess all the time spent being me reminded me that I love to cook and throw things together, so came this amazing soup that was definitely worth a blog post.
Perfect for this damp and dreary winter day. Perfect for satisfying the two lovely hungry beings I live with who were looking for something filling and healing. And, perfect for a quick, delicious, home cooked meal that makes you appreciate the days at home, surrounded by the ones you love and the things that make you you. :)
Carrot, Parsnip, & Lentil Curry Soup
Total Time: 30 minutes
drizzle of coconut oil
1 onion, diced
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 inch piece of ginger, peeled and minced (or 1 tbsp. ginger powder)
1 tbsp. curry powder
1 tsp. turmeric
1/4 tsp. each salt and pepper
2 tsp. honey
1 cup red lentils
2 cups vegetable broth
1 cup coconut or almond milk
Cilantro for topping, optional
Brown Rice or Quinoa for side, optional
What to do:
1) Medium heat oil with onion in a pot, saute until smelling good! About 2-3 min.
2) Add carrots, parsnips, ginger, curry, turmeric, salt, and pepper. Combine and cook for another few minutes.
3) Add honey, lentils, broth, and milk. Bring to a boil, stirring often to ensure lentils don't stick to the pot. Reduce heat to medium-low heat, maintaining a low boil, while lentils and veggies soften, about 20 minutes. Keep stirring often, checking if it needs more water to keep it 'soupy'.
4) Serve atop a bed of brown rice, quinoa or with a crusty piece of bread! Yum!!
I've had this one stored away for awhile now. Meant to post back in the early fall when basil was booming, but, well it's been busy! So, here it is for you today, accompanied by a fairly short blog post...
Following this post, I'll be taking a little break from Healthfully Delicious. Don't worry, any recipes I try and succeed with will be documented to post again when I re-open! I am embarking on a new project in my life that is occupying much of my spare time, for good reason. I can't spill the beans just yet on what this project is, but it's a very VERY exciting one! It won't always be as busy as I am right now with it, so I'll eventually be able to come back to posting all of my fave recipes on here. But for now, it's just a little good bye, not a big one, just for a little while.
I do use the site often on my own to look up past recipes and I encourage you to do the same! It will still be live and and accessible. Over the time I'm not actively posting, I'll share past posts that I love. They are always good to revisit.
So, here's my last post for a while. Frozen basil packs. Amazing they are. Seriously simple and last all winter long until fresh basil is growing again on your doorstep. All you need is a huge amount of basil leaves, some oil, a food processor, and an ice cube tray.
We use these simple basil packs as a flavour punch for sauces, soups, cooked with meat or veggies, or even melted a few seconds in the microwave and then brushed upon bread or pizza dough. They are super easy to use. For sauces, I just take one out of the freezer and toss it in the hot pan with the veggies or already cooked sauce. It will melt in and create an awesome flavour! You can do this with any herb, we just use basil because it grows so well on our doorstep and we love the taste/smell of it.
Start by taking the leaves off the stem and adding them to the food processor. Once all in, put on the top and get the processor going strong. Open the top compartment to slowly drizzle oil down through to help it dice up and mix together evenly. Pour as much as you want, really, but you just need enough so that you've created a green paste with finely chopped basil pieces, as shown in pics.
Yes, that's a little Hannah hand helping out in the pic! She's become quite the little helped in the kitchen already :)
Basil & Oil Freezer Packs
Loads of fresh basil, really doesn't matter on the amount
Olive Oil - as much as needed to blend it together - no need to measure, just pour as you go!
What to do:
1) Remove basil from stems. Pile evenly in food processor. Turn on and with top compartment open, drizzle oil down through slowly. It will begin to blend together and create a paste. Little choppy bits of basil stuck together by oil, really, is what you're going for.
2) Scoop a bit into each part of an ice cub tray and freeze. Once frozen, you can just pop out of the tray and into a baggie, ready to use for cooking. We add one or two to sauces, soups, melted and brushed atop bread or pizza dough. So good! And an easy way to keep fresh basil going in the kitchen year-round.
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...