22.10.14

Ethiopian Ground Nut Wat (Stew) #RecipeRedux



While I'm a big fan of Mexican food and the spices and flavors that go with it I also love trying new flavors and foods from all parts of the World. You definitely will get out of your 'comfort zone' of cooking with this very flavorful stew from Ethiopia. Roasted veggies are slowly simmered in a thick and creamy sauce of almond butter and 'exotic' yet not hard to find spices. In fact, you probably already have most of them somewhere in the back of your spice cabinet!







That's what this month's Recipe Redux challenge is all about, spooky spices. Have you ever bought a certain spice and used it once or not at all wondering what to do with it? I sure have. There's a 12 step program called "How to resist the urge to buy every single spice you see just because it looks or smells interesting." that I could probably benefit from. 



So, while the peanut butter was an important addition for the cultural flair of this dish, I felt it smothered the other wonderful spices going on. I've made this several times and I like to use Almond Butter instead of peanut butter in this dish because it is much milder and very creamy and complimenting to the other flavors. Make sure to whisk in a small amount of the hot liquid into the almond butter so it will incorporate into the dish better. You don't want to have big chunks of peanut butter in some bites........ or do you? 

I also have used canned, stewed tomatoes in lou of fresh when not in season which taste just as good. Who knew tomatoes and almond butter would go good together in a dish? Craziness!





What spices are hiding out in your spice cabinet that you rarely or have never used?








SERVES  6        TIME  60 MINUTES
Ingredients:
1/2 head of cauliflower, cut into bite-size pieces
1 t olive oil
salt
1 t olive oil
1 onion, minced
2 carrots, peeled, chopped
2 cloves garlic, minced
1 medium sweet potato, peeled, cubed
1/2 c red lentils
1/4 t chili pepper
2 cardamom pods, or 1/2 t ground
1 stick cinnamon
1/2 t fresh ground pepper
3 whole cloves
1 inch piece of ginger, peeled and minced
2 tomatoes, chopped
2 c chicken broth or water
1/4 c almond butter
salt to taste
1/4 c chopped peanuts
2 scallions, chopped

2 c arugula
lemon juice
salt



Putting it all together:

Toss the cauliflower in the olive oil, add salt and roast in a 350 oven for 15-20 minutes, or until the cauliflower is lightly browned turning once half way through.

In a large pot, heat the olive oil, add the onion, garlic, carrot, sweet potato, lentils, chili flakes, and the rest of the spices. Saute the vegetables until the onions are golden brown and translucent, stirring often.

Add the tomatoes and cook until the tomatoes are broken up.

Add the broth, cover and cook on medium-low  until the lentils and sweet potatoes are tender, about 20 minutes. Remove the whole cinnamon stick and whole cloves from the pot and discard.

When the cauliflower is ready add it and the almond butter (combined with a few tablespoons of hot broth to break it up) and stir well to combine. Add salt to taste.

Toss the arugula with the lemon juice and season with salt.
Serve garnished with scallions, peanuts and the arugula.

You may also put everything (except the almond butter) in a crock pot and cook for 6 hours on low. Add the peanut butter in the last half hour. Roasting the cauliflower will give it better flavor as well. 





21.10.14

Pumpkin and Apple Spiced Granola




Would you believe that I've never made my own home made granola before this? I'm not sure why, I never really thought it would be difficult or time consuming and it's definitely not. It was just a matter of gathering the ingredients and throwing them in a bowl, mixing, baking on low heat and then voila, warm, cinnamon apple and pumpkin granola for breakfast served with some Greek plain yogurt. 


Simple. Delicious. Fall flavors, Check.











I've made several batches of this and can't seem to keep it in the house for more than a day or two which is a very good thing.  The kids are enthralled with this granola and who can blame them? Home made granola is everything I imagined it would be and more. Seriously. Pumpkin and apples and cinnamon and o.k. everything fall flavored is my happy place. 


{I just had an image of Will Ferrel dressed as a school boy in Zoolander  spinning in circles saying "Happy, Happy, Happpppy, Happy....."















Unlike store bought granola, home made turned out much, much well, moister (is that a word? Can granola be moist?) Never mind. It's damn good. Obviously, you can substitute whatever nuts and dried fruits you like in this granola. I also like to add Hemp Hearts, ground flax and/or chia seeds.










A handful of ingredients to gather, change it up to your liking and in 10 minutes your house will smell like a potpourri of Autumn goodies.











Throw the mixed granola onto a stone baking pan for optimal toasting and non sticking.

















YIELDS    4-5 CUPS        TIME    40 MINUTES

Ingredients

2 cups Coach's Oats (or other whole, unrefined oats)
1/2 cup pumpkin puree
1/2 cup *real maple syrup
1/4 cup raisins
1/4 cup chopped, dried apple
1/4 cup pepitas/roasted pumpkin seeds
1 teaspoon pumpkin pie spice
2 tablespoons coconut oil
stone baking pan or a cookie sheet lined with parchment paper


Preheat oven to 300F.

In a large mixing bowl, or bowl of your stand mixer with cookie paddle attachment, combine pumpkin puree, maple syrup, coconut oil and spices. Mix for 1 minute till combined.  Add remaining ingredients, mix till combined. Spread onto cookie sheet, place in oven and cook for 25-30 minutes until fragrant and toasted, tossing with a spatula once.

Remove from oven and let cool. Enjoy with plain, fat free yogurt. 





19.10.14

Hunters Stew #SundaySupper




This stew has all the flavors you need to keep cozy and warm on the coldest of nights. You can easily substitute your favorite fall or winter veggies in this stew and be enjoying every spoonful of the rich, savory broth in about 30 minutes. 









This months Sunday Supper is all about budget friendly meals. With four kiddos in sports, preschool, college {!!!} , dance, art, chess club, cub scouts and baseball I'm all for budget friendly meals! Christmas budget anyone??? 

Thanks for hosting this month T.R. from Gluten-Free Crumbley and David from Cooking Chat!





Ground bison is a very low fat, low cholesterol substitution for ground beef and is actually more like ground turkey than ground beef nutritionally speaking. Bison is lower in fat than beef and lower in cholesterol than chicken, making it a healthy alternative to these more commonly consumed meats. Just remember that the low-fat content makes it easy to overcook bison. Compared to farm raised cows, bison are mainly free range meaning they are not injected with hormones and antibiotics and consume a natural diet while roaming freely. 









Butternut squash, brussel sprouts and beans are all fairly frugal pantry staples making this simple yet hearty stew a budget friendly supper. Bison is a bit more expensive than ground beef but well worth it when it comes to nutrition and taste. Tomato paste really adds an earthy and complex element when combined with the other ingredients in this stew requiring no additional herbs  or spices. Just a bit of salt and pepper.









On a side note, I'm trying my hand at  dark mood photography....... bear with me. Actually, it won't be a regular thing here on Simply Healthy Family as it's not my style but there is occasion where I'd like to create a "dark" mood as in this Hunters Stew. I obviously didn't do a stellar job on my first try but I'm a practice makes perfect kind of gal.






SERVES      8          TIME     30 MINUTES


You Will Need
A large cast iron enameled Dutch Oven
8 cups (2 quarts) Organic, free range chicken broth
1 pound ground bison1 large yellow onion, chopped
2 cups cooked white beans (cannellini or navy)
2 cups cubed butternut squash (1 small squash, I cheat and buy pre-chopped on this)
2 cups, smallish brussel sprouts, trimmed
1 heaping spoonful Organic tomato paste
1 tablespoon olive oilsalt and pepper to taste


Prepare all veggies ahead of time. Preheat Dutch oven over medium-high heat. Add olive oil. Add onion and sauté for 5-8 minutes. Add ground bison and cook till browned, 6-8 minutes lowering heat a bit if necessary. Add tomato paste and stir to combine. Pour in broth while scraping the bottom of the pot with a wooden or plastic spoon to remove browned bits.

Add squash, brussel sprouts, beans and salt, stir. Lower heat and cover. Simmer 15 minutes to warmed through. Add freshly cracked pepper to taste.









What are your families favorite Budget Friendly Meals?  Share!



Have you ever cooked with bison, elk or other wild game? 
Would you?













Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

















    Scrumptious Mains (Breakfast and Dinner)


    Satisfying Sides


    Sweet Treats


    Sips, Spreads, and Snacks



    12.10.14

    Winter Fruit, Yogurt and Marmalade Pasta Salad



    Today for lunch I had this sweet and super tangy fruit salad along with a few pieces of white cheese. I have to say I feel like I splurged a bit but in reality it took all of 10 minutes to make and was a very simple and healthy treat  lunch. 









    “By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”






    Did you know that cous cous is actually a pasta? Similar to orzo, another small pasta that resembles rice, it is in fact pasta. Traditional cous cous is very small and delicate and cooks up in just a few minutes. Israeli cous cous is a bit bigger and resembles small pearls and also cooks up in just a few minutes.  I like to to use Israeli cous cous, which is a bit sturdier as a base for grilled salmon and as a side dish tossed with chopped veggies and olive oil or fruits, nuts and yogurt. 







    10.10.14

    Chicken Poblano Chowder





    When I imagine a perfect Autumn day it would be one with me sitting on the porch with my woven slippers on, one foot tucked underneath me while watching the leaves tremble off of the enormous shade trees, colors so pretty they make your heart flutter. A crisp breeze would be playing all around me making wisps of my hair fly off my neck and having me pull my favorite quilt tighter against my body. Of course under these circumstances I would need a bowl of hot soup hearty enough to satisfy both tummy and soul. Sometimes, only a bowl of home made soup will do.










    Alas, I don't have a porch, there are no trees worthy of such marvel and my quilt is still packed away in the closet. Fall in the Sonoran dessert leaves much to the imagination. Luckily however, I do have soup. And Fall Ball, there's always that. Tonight is little man #3's third baseball game against their 'rivals' who has rivals at 8 years old?




    8.10.14

    Toasted Ravioli Caprese #RecipeRedux #NationalPastaMonth



    Finger size, four cheese ravioli's dipped in buttermilk and coated with Italian bread crumbs then baked to a  golden, crispy perfection. Throw them on little toothpicks along with Heirloom cherry tomatoes, fresh mozzarella balls and a basil leaf for a unique and delicious party favor. 





    “By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”








    7.10.14

    Mushroom and Eggplant Stroganoff #RecipeRedux #NationalPastaMonth




    I sort of feel like a vegetarian version of Beef Stroganoff is some sort of unforgivable sin in some ways. However, I just so happen to much prefer this vegetarian version to the beef one, again, sinful. I have to tell you though, sinful or not this mushroom and eggplant stroganoff is incredibly delicious and so stinking easy that you just might not miss the beef. 

    I cross my heart!





    “By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”









    1.10.14

    Chocolate Chunk Pumpkin Cookies {healthy, gluten free, egg free}






    This is our go to cookie recipe year round. We have them a few times a month for breakfast and I send them to school as a healthy sweet treat in the munchkins lunch boxes. They are perfect for an afternoon snack emergency and are tons healthier than most pumpkin cookies out there. 








    24.9.14

    Whole Grain Dijon Mustard Salmon Filets on a CousCous-Lentil Medley




    The salmon fillets steam right on top of this flavorful couscous and lentil medley saving you time and the extra heat from the oven. It's crazy simple and takes about 20 minutes total but the fresh herbs, shallots, white wine and whole grain Dijon mustard will make it look like you slaved in the kitchen for an hour.  Shhhhh, our little secret.







    19.9.14

    Lamb Keema with Potatoes




    Lamb Keema is a very popular dish in Persia and Indian countries.  It's a very simple weeknight meal and the spices and ingredients are easily interchangeable. This is the recipe we have been making for years and every single one of my children loves it which is nothing short of a miracle!








    I wish you could smell this dish, it's aromas are breathtaking. It may not look very pretty but the flavors of the spices and chili gives it so much depth. Balanced out with whole yogurt which adds a bit of creamy sweetness to this Indian dish and you have yourself a winner.



    17.9.14

    Ultimate Halloween Roundup



    Halloween is my favorite "Holiday".  Partly because the weather finally dips into the double digits here in Phoenix but mostly for the creepy fun costumes, decor and parties. We have a chili 'cook off' every year and have friends over to sit around the fire pit. The kids love making crafts to hang all over the house and turning our front yard into a cemetery.










    15.9.14

    Mabel's Labels Ultimate Back to School Pack Give Away!



    Would you believe that my 8 year old got into a very upsetting 'altercation' with 3 other 8 year olds last year over a  20 cent mechanical pencil? Truth. I ended up in the principals office to discuss the whole incident (why do I get nervous going to the principals office at 39 years old?) Apparently, another child swore it was his pencil and tried to pry it out of my son's hands who had a death grip on it and 2 other children got involved and my son ended up crying under a picnic table with a bloody nose..... and the pencil still being protected underneath him.











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