Moroccan Spiced Eggplant Stew

I am trying to venture into unchartered territories by introducing foods and flavors to our food repertoire that we have traditionally not eaten with regularity.  Kale falls into that category.  The process goes something like this: purchase new ingredients, unpack said ingredients into my fridge and cabinets, scour the internet and cookbook collection for inspiration and direction on what to do with my new found foods.  I’ve been met with mixed success.  This dish is simple and packed with nutritious goodness and flavor.  I really like how the vinegar soaked raisins turn into little flavor bombs in the stew. I served this dish over bulgur- but it would be equally delicious with rice or quinoa. 

Moroccan Spiced Eggplant Stew

Ingredients:
1 eggplant, peeled and cut into 1/2in cubes
1 sweet onion, diced
2 cloves of garlic, minced
1 teaspoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 15oz can diced tomatoes (low sodium)
¼ cup red vinegar
½ cup raisins
1 ½ cups veggie stock
4 cups kale,  stemmed and chopped (this is about 1 bunch)
olive oil

1. Prep your eggplant by salting it and allowing it to sit (this pulls the excess water out).
2. In a large pan (I used one of my dutch ovens), sauté the onions with olive oil until they begin to brown.  Add the dry spices, heat until fragrant.  Add the minced garlic to the pan and sauté for one minute.
3. Rinse your eggplant, pat dry and add to pan.  Cook for about 5 minutes- occasionally stirring.  Add the tomatoes (with juice) and veggie stock, gently stir.  Cover and allow ingredients to simmer for 20 minutes.
4. Meanwhile, add your raisins to the vinegar, allowing them to soak.  Once the eggplant has started to thicken, add the raisins (but not any extra vinegar).  Gently stir in the kale and cook on medium heat until the kale begins to wilt.
5. Serve immediately over rice, quinoa or bulgur.

Inspiration for this recipe came from Nicole Burley’s Meatless Mondays.

Stir-Fry Sesame Broccoli and Tofu

Tofu.  That strange food I would never have dared to bring to my lips (let alone swallow) when I was a kid.  Those days are ancient history.  Tofu has become a grocery store staple, you can usually find a block in my cheese drawer.  What else is a dairy free girl suppose to keep in there?  Combine tofu with my all time favorite ingredient, broccoli, and we have a winning meal.  This stir-fry is pretty easy and doesn’t require bizarre ingredients. If you can’t find mini corn, sub other veggies of your choice like water chestnuts, sweet pepper, onion etc.  

Stir-Fry Sesame Broccoli and Tofu

Ingredients:
1 block firm tofu
3 cups broccoli florets (bite size)
8 oz mini corn
vegetable oil
3 cloves garlic, minced
¾ cups vegetable stock
2 tablespoons sesame oil
soy sauce, to taste
1 tablespoon sesame seeds
1 teaspoon arrowroot

1. Prepare the tofu by removing it from its packaging, draining it, and cutting it into large 1 inch blocks.  Heat a small sauce pan of water until it is boiling, then remove the pan from the heat and place the tofu in the hot water.  Allow the tofu to sit in the hot water until you are ready to use it, and then carefully drain the tofu. 
2. Meanwhile, in a large sauté pan or wok, heat 1-2 tablespoons of vegetable oil.  Sauté the minced garlic on medium heat. 
3. On high heat, add the mini corn and sauté until they begin to brown. 
4. Add the broccoli and sauté on high heat until the broccoli is tender.  Remove the vegetables from the pan and set aside.
5. Turn the heat down to medium, add the vegetable stock, sesame seeds and arrowroot to the pan, whisking constantly until the broth thickens.
6. Add the vegetables and tofu to the stove, heat until the tofu is hot.
7. Drizzle with sesame oil, and season with soy sauce to taste.  Serve over rice or noodles. 

Sweet Potato Bison Chili

You read correctly… this recipe calls for ground bison.  Try not to scoff before you taste it. Bison is a delicious alternative to beef- its leaner and full of flavor.  This chili has a long ingredient list, and few spices- the flavorful ingredients speak for themselves, creating a very tasty, hearty dish that is sure to please any crowd!

Sweet Potato Bison Chili 

Ingredients:

Canola oil
1 lb ground bison1 large onion, chopped
1 orange bell pepper, chopped
1 hungarian hot pepper, minced
2 cloves of garlic, minced1 14.5 oz fire roasted diced tomatoes
1 12 oz can pilsner beer
1 cup beef stock
¼ cup hot Mexican chili powder
2 large sweet potatoes, peeled
4-5 dashes Franks hot sauce
1 15.5 oz black beans low sodium, drained and rinsed
1 15.5 oz  northern white beans, drained and rinsed
fresh ground black pepper, to taste

1. Heat a few tablespoons of canola oil in a large pot on the stove on medium heat (I’d recommend using your dutch oven).  Saute the onion and bell pepper until they are soft (about 3 minutes).  Add the minced garlic, cook for 30 seconds, then gently add the bison meat.  Stir as needed until the meat begins to brown and is no longer raw (about 1 minute).  Add the chili powder, cook for another 30 seconds.
2. Pour the beer into the pot and allow ingredients to begin to simmer.  Add the diced tomatoes (with juice), cook uncovered for 5 minutes.
3. Meanwhile, peel and cut the sweet potatoes into ½ inch pieces.  Add the sweet potato, fresh hot pepper, and hot sauce to the pot.  Reduce the heat to low and allow the chili to simmer, uncovered for 30 minutes, stirring occasionally.
4. Add the black and white beans along with the black pepper (to taste) to the pot, stir, cover the pot and cook for additional 20-30 minutes.
5. Serve and enjoy!

Tomato and Artichoke Rotelle Pasta

Pasta.  I love pasta in just about any shape or form.  Once upon a time, pasta and dairy went hand in hand for me.  That day has come and gone.  I have found many pasta dishes and meals that are just as tasty with dairy free alternative ingredients or without the dairy altogether.  This is one of the latter recipes. No dairy or dairy substitutions needed!  This is an all around easy meal that will please any pasta lover.

Tomato and Artichoke Rotelle Pasta

Ingredients:
Olive oil
½ cup pine nuts
small onion, in thin strips
2 cloves garlic, minced
1 15 oz can diced tomatoes
1 12oz can artichoke hearts, chopped and juice reserved
1 Tablespoon dried basil
8 oz dried rotelle
1 pint cherry tomatoes
salt & pepper
pinch white pepper

1. In a sauté pan, brown the pine nuts over medium heat.
2. Cook your pasta according to the directions
3. Add a splash of olive oil to sauté pan, sauté onion and garlic.
4. Add the diced tomatoes, chopped artichokes and juice, basil and white pepper to sauté pan.  Cook on medium heat , stirring occasionally, for about 10 minutes until the sauce begins to thicken.
5. Add cherry tomatoes.
6. If necessary, add a splash of the pasta water to the sauce to obtain desired consistency.
7. Toss drained pasta and sauce, sprinkle with toasted pine nuts, serve immediately.

Back to Basics: Quinoa

Quinoa.  A mysterious food that has recently gained popularity and is becoming more common.  Let’s debunk some of the mystery surrounding this  so called Superfood.  Not only is quinoa very simple to make, it is both nutritious and delicious! It pairs well with just about anything- it is often prepared like rice and can often be used as a substitution for rice.  First, let’s cover the basics.  

Pronunciation: Quinoa: Kin-wa. 
What is it? Quinoa is a seed.  
Nutrition: Quinoa contains calcium, phosphorus, iron, fiber, magnesium. It is also considered a good source of protein. 
Where to find quinoa: Quinoa can now be found in most large grocery stores. Check by the rice and grain section, if all else fails check the natural/organic food section.  It can be purchased in pre-packaged amounts or sometimes in bulk.  (Like rice)

How to make quinoa:

Ingredients:
1 cup dry quinoa
2 cups water

1. Rinse the quinoa under cold water.  (otherwise it gets too mushy when prepared)
2. Add quinoa and water to small sauce pan, uncovered bring to a boil.
3. Reduce to a low simmer, cover and allow to simmer for 15-20 minutes (or until most of the water has been absorbed).
4. Remove from heat, “fluff” with a fork and allow to sit for 5-10 minutes before serving.

Serving suggestions and variations:

• Substitute veggie or chicken stock for water
• Substitute lite coconut milk for water
• Add spices or cooked veggies to quinoa before cooking
• Add dried fruit to quinoa before cooking

Sweet Potato Curry with Tofu

This is an easy dish to throw together, and it is both hearty yet light.  Perfect for the transitional weather between seasons.  You might want to try adding different ingredients- like onion or a different protein.  Variations I enjoy include garnishing this dish with freshly chopped basil.  

Sweet Potato Curry with Tofu

Ingredients:

Steamy sweet potato curry on the stove.

1 14oz block of extra firm Tofu
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
3 teaspoons curry powder
kosher salt (to taste)
pinch of ground white pepper
¼ teaspoon ground cumin
1 14 oz coconut milk (full fat!)
1 tablespoon tomato paste
1/2cup water
1 ½ lbs sweet potatoes (2 medium) peeled and chunked
1 cup green peas (frozen)
vegetable oil

1. Prepare the tofu by patting it dry with towels then pressing between two plates, adding extra weight if necessary to squeeze out any excess water.
2. Add about a tablespoon of oil to a large skillet, sauté garlic and ginger for about a minute until fragrant.  Add the dry spices, coconut milk, tomato paste and water.  On medium heat, bring to a boil, stirring occasionally.
3. Add the sweet potatoes to the skillet and stir.  Reduce heat to low allowing dish to simmer, cover and cook for about 15 minutes until the potatoes are tender.
4. Cut tofu into ½ inch cubes, and separately, heat additional tablespoon of oil in a sauté pan.  Fry the tofu, allowing tofu to brown.
5. Add the tofu and green peas to the skillet with the sweet potatoes, simmer uncovered for 5 minutes.  This allows the dish to thicken and the peas to cook.
6. Serve with rice or noodles.

Cilantro Almond Pesto Shrimp Pasta

I love summertime because it means fresh herbs from the garden (or farmers market).  Cilantro has become one of my favorites and I enjoy finding new ways to include it in recipes.  Unfortunately there is no cilantro coming from my garden this year!  Between the bunnies, bugs and scorching heat my little cilantro plants have called it quits and have been overtaken by the basil.  So my cilantro comes from the store but is just as tasty!

Cilantro Almond Pesto Shrimp Pasta 

Ingredients:

½ lb pasta (I used bow ties)
1 ½ cups frozen shrimp (medium in size)
2 tablespoons olive oil
½ cup red onion, chopped
1 sweet pepper, chopped
1 cup cherry tomatoes, halved
fresh ground black pepper
1 cup Cilantro Almond Pesto (find the recipe here!)

1. Prepare the pesto according to the recipe.
2. Cook the pasta according to the directions
3. Set aside your frozen shrimp in a strainer to defrost. Optional: after the pasta is done cooking, pour the hot water over the shrimp to help speed up thawing.
4. In a sauté pan, heat the olive oil.  Sautee the onion and sweet pepper over medium heat until the onion is soft.
5. Add the shrimp, pesto and tomatoes to the pan, reduce heat to low and cook, stirring constantly, until shrimp are pink and thoroughly cooked.  Gently stir in the cooked pasta.
6. Serve immediately, optional: garnish with cilantro leaves and minced pepper.

BBQ Pulled Pork (Slow Cooker)

No, you are not misreading this recipe.  It really is as easy as it looks, it can feed a crowd,   and makes excellent leftovers.  What’s the catch?  There isn’t one.  So go outside of your comfort zone and try this recipe.  You won’t be disappointed! 

BBQ Pulled Pork (Slow Cooker)

Ingredients:

5 lbs (2) pork tenderloin
1 ½ cups root beer
18-24oz BBQ sauce 

1. Place pork tenderloin in the slow cooker, add the root beer.
2. Cover and cook on low for 5-7 hours (cooking time varies depending on your slow cooker).
3. Drain the pork.
4. Use two forks to “pull” and separate the pork.  Add the BBQ sauce, stir.  Set slow cooker to “warm” and serve when you are ready!

Suggestions:

• I would highly recommend using your favorite BBQ sauce, we prefer Dinosaur Bar-B-Que sauce, but I realize this is a regional item not available everywhere.
• Serve on toasted/warmed hamburger or hotdog rolls with all the fixings.
• You can definitely half this recipe and use only 1 (about 2lbs) pork tenderloin, just be sure there is 1-2 inches of  root beer in the bottom of the slow cooker.

Penne with Spinach and Bacon

Bacon is generally not something I buy on a whim to have on hand.  It’s just too tempting to have in the house and not eat, so my logic is if I don’t buy it then I won’t eat it.  Well, all will power went out the window recently when bacon went on sale at the local grocery store.  A little bit of bacon goes on a long way for flavor and inspiration.  This dish is full of flavor goodness.  I prefer a lower sodium bacon to suit our taste preferences.  

Penne with Spinach and Bacon

Ingredients:
1 lb penne pasta
3 tablespoons olive oil
½ lb bacon, chopped (6-8 slices)
2 cloves garlic, minced
fresh ground black pepper
1 teaspoon red pepper flakes
1 14oz can garbanzo beans (drained and rinsed)
4 vine ripe tomatoes, chopped (or 1 14 oz can diced)
2 tablespoons balsamic vinegar
3-4 cups fresh baby spinach

1. Cook the pasta as directed on the package.
2. Meanwhile, in a large sauce pan (a sauté pan would work too, but the high sides help contain the splatter) heat 1 tablespoon of olive oil on medium heat, cook the chopped bacon until it begins to brown. Once the bacon has browned, remove from the pan, drain excess bacon fat from pan.
3. To de-glaze the pan, add enough water to cover the bottom of the pan.  On high heat, scrape the bottom of the pan with a  spatula until the pan has been deglazed.
4. Next, add the garlic, black pepper, and red pepper and sauté for about one minute.
5. Stir in the garbanzo beans, and balsamic vinegar, leave on low heat.  As the pasta finishes cooking, add the tomatoes to the pan.
6. Transfer the fresh spinach to a colander and drain the pasta over it (allowing the spinach to wilt). 
7. Toss pasta and spinach with the bacon and tomatoes, dish and drizzle with balsamic vinegar, serve immediately. 

Broccoli “Cheese” Soup

Did you know I love broccoli?  I’ll eat it any way- roasted, steamed, grilled, pureed… you dream it and I eat it.   As a child I had an excellent broccoli eating companion in my mother, she encouraged it and served broccoli every night until my father formally protested consumption of Brassica oleracea.  I still have not heard the end of it.  I think a very tasty pairing is the flavor of broccoli and cheese.  Living dairy-free has omitted this dynamic duo from my diet and I have been on the hunt for some tasty substitutes.  I will not make the claim that this soup is a ringer for that creamy cheesy soup that the french might endorse.  I will however suggest it is a nice alternative to a dairy based soup  and is full of flavor, texture, and nutrients.  

Broccoli “Cheese” Soup

Ingredients:

½ cup sweet onion, chopped
1 tablespoon olive oil
2 garlic cloves, sliced
1 lb silken tofu, drained
¼ cup nutritional yeast
¼ cup water
2 cups chicken stock
6 cups broccoli, chopped (about 3 large crowns)
¼ teaspoon salt
½ teaspoon white pepper, ground
fresh ground black pepper, to taste

1. In a large pot, heat olive oil and sauté onions until tender.
2. Add garlic and sauté for additional one minute.  Transfer onion and garlic from stove to blender.
3. In the large pot, add just enough water to the pot to cover the bottom (about ¼ inch), add broccoli, cover and bring to a boil. Do not overcook the broccoli; remove the broccoli after it turns bright green (about 2 minutes after it comes to a boil), set aside.
4. In the blender, add sautéed onion and garlic, ¼ cup water and nutritional yeast, and tofu, puree until smooth. Remove from blender, set aside in large pot.
5. In the blender, add stock and broccoli and puree until smooth.
6. Once all ingredients have been pureed, mix together in large pot, adding salt and pepper.
7. Warm on medium heat and serve hot (or refrigerate and warm later)

Suggestions:

• Garnish with toasted pine nuts
• Garnish with shaved cheese (for the dairy eaters, of course)
• Garnish with roasted red pepper
• Drizzle with fresh squeezed lemon juice before serving
• Serve with a grilled or baked protein of your choice
• Serve with a crusty bread
• If tofu isn’t your thing, try substituting 1 15oz can of garbanzo beans (rinsed and drained)
• Substitute vegetable stock for the chicken stock to create a vegan or vegetarian dish
• Use a food processor instead of a blender for a smoother soup

(Makes about 10 cups)