Tag Archives: tomato

We Had Everything

Slow Cooker Sweet Potato Lentil Soup

Sweet Potato Lentil Soup

I’ve gotten lucky again with being able to adopt an almost orphan blog from Group B of the SRC.  In going through Corey’s Learning Patience – Hinz Adventures I was blown away by all the options.  However I was greatly limited in time, between getting the blog on Thursday and then having a medical procedure bumped up a few days (plus bed rest) – but then I saw THE recipe.  Not only did it call for ingredients already in my pantry but it allowed me to use my slow cooker, the kitchen tool that has saved me on many a day.  So I got out my trusty friend and got to work on her incredible Slow Cooker Sweet Potato Lentil Soup, which tastes (and smells!) as good as it sounds!  I did make a slight adjustment as I am not a fan of cooked celery, so I increased the other veggies and replaced some of the regular salt with celery salt.

Slow Cooker Sweet Potato Soup

Serves: Serves 5-6

Ingredients

  • 5 large carrots, diced
  • 2 sweet potatoes, diced
  • 2 cups lentils
  • 1/4 tsp cinnamon
  • 1 bay leaf
  • 1 tsp dried oregano
  • 8 cups vegetable stock
  • 2 garlic cloves
  • 1 15 oz can Italian style diced tomatoes
  • 1 tsp celery salt
  • 1/2 tsp pepper
  • 2 tsp salt

Instructions

  1. Combine all ingredients in slow cooker, and set to high. Cook on high for 2 hours and then switch to low and cook for a final 6 hours. (option 1)
  2. Combine all ingredients in slow cooker, and set to low. Cook on low for 11 hours. (option 2)
  3. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/02/we-had-everything.html

I served this with some crusty whole wheat sourdough bread and a bit of leftover salad, have to sneak the greens in somehow!  This soup was perfection, and it allowed me to follow doctor’s orders while making sure we had a delicious dinner.  I can’t wait to try out more of Corey’s recipes, especially her most amazing cookies ever because Nutella is AMAZING!


Wanting More

Jamaican Jerk Curry

jamaican_curry

There are few things as challenging as a food blogger as having to cook a cuisine for a challenge that you have no familiarity with.  While I’m familiar with Jamaica, the bits I know are from books and movies – which is something I need to correct.  In looking for recipes I noted a fondness for peanuts and pork, two things that aren’t exactly welcome in my house.  However I kept looking and googling for common ingredients, and with that decided to take the base of a few Jerk Curry recipes I found and make them vegetarian friendly.  I also decided to make my own jerk seasoning, using this recipe I found on AllRecipes.com, which was easy to make and mostly required standard pantry spices.

Wanting More

Serves 4-5

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp Jerk seasoning
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • 1 inch ginger, shredded
  • 1 tbsp white wine vinegar
  • 3 medium sweet potatoes, cubed
  • 1 green bell pepper, diced
  • 1 large beef steak tomato, diced
  • 1 scotch bonnet pepper, deseeded and diced (optional)
  • 1/4 cup pineapple, diced (fresh or canned - saving at least 1 tsp of juice)
  • 2 cups black beans, presoaked and well rinsed
  • 1 cup wild rice, presoaked (if needed)

Instructions

  1. Heat the vegetable oil in a large saute pan over medium heat. Add the jerk seasoning and fry for a minute, stirring to prevent burning. Add the onion, ginger and garlic and cook for an additional 7 minutes, garlic should start to turn golden. Add the white wine vinegar and stir well.
  2. Add the sweet potatoes and cook for 5 minutes, allowing the potato to slight crisp on the outside before adding the peppers and tomato.
  3. Meanwhile prepare the wild rice per box instructions. Once finished fluff and set aside.
  4. Add the pineapple, along with the reserved juice, and the black beans. Stir everything well then add the cooked rice, stir again and then cook until beans are warm.
  5. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/02/wanting-more.html

This dish was a HUGE hit – can’t begin to explain how much my husband enjoyed it!  The combination of sweet and spicy was perfection, and the rice gave just the right amount of texture to the dish.  It might have a rather long ingredient list but it was totally worth it, another great find thanks to /52weeksofcooking.

Pictures on the Wall

Chana Masala

Chana Masala

More than a few years ago, my sister and I went to an Indian restaurant with my dad and enjoyed some delicious chana masala – only to find out a few hours later that the chickpeas had been presoaked in lemon juice which neither of us can handle in large amounts.  Since then I’ve been more than a little scared of this delicious chickpea dish, until Joe’s cousin made a lemon-free batch last summer.  That incredible dinner gave me the boost I needed to try making chana masala at home, and based on my husband’s reaction I have a feeling it will be happening pretty regularly.  Not only does it come together in record time, it features ingredients that I almost always have in my pantry – making it perfect for those oh so crazy weekday nights!

Chana Masala

Serves 3-4

Ingredients

  • 1 tbsp vegetable oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp amchur powder (dried mango powder)
  • 1 tbsp garam masala
  • 1/4 tsp cayenne powder
  • 3 cloves garlic, diced
  • 1/2 tsp fresh ginger, diced
  • 1/2 onion, diced
  • 14.5 oz can Italian style diced tomatoes
  • 2 cups presoaked chickpeas (garbanzo beans), well rinsed and drained

Instructions

  1. Heat the oil in a large sauce pan over medium heat. Add the cumin seeds and cook until they start to brown, about 3 minutes, then add the amchur powder along with the garam masala and cayenne powder. Cook for 1 minute, stirring the entire time.
  2. Add the garlic, ginger, and onion, toss well in the spice and oil mixture and then cook for 7 minutes. Garlic will start to brown, but stir frequently enough to keep the spices from burning.
  3. Add the chickpeas along with the tomatoes, then bring to a quick boil, cover, and turn heat down to low. Simmer dish for 15 minutes, then serve and Enjoy!
http://www.dancingveggies.com/blog/2014/01/pictures-on-the-wall.html

I served this with some curry spinach, not quite palak but a bit more than the standard creamed spinach as well, and some brown rice.  My spinach recipe still needs a bit of work but I hope to share it shortly, assuming I figure out the perfect ratio of spinach to everything else!

Close Your Eyes

Red Beans and Rice

Red Beans and Rice

I’m a HUGE fan of one-pot wonders, mostly because I am NOT a fan of dishes – and while hubby does his part more often then not I’m the one on dish duty.  Needless to say this week’s challenge (yes – posting on time!) for /52weeksofcooking was right up my alley.  I actually made a few dishes for this “challenge”, mostly because this time of year I tend to rely heavily on my slow cooker and dutch oven.  Any recipe that allows me to toss everything in and then forget about it for a bit of time is a winning recipe, and while this requires a bit of massages for the most part it really is a fix it and forget about it.

Red Beans and Rice

Serves 4-5

Ingredients

  • 1 1/2 cups red beans, presoaked - or 2 cans 14.5oz
  • 2 cups brown rice, precooked
  • 2 cups vegetable stock
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 sweet onion, diced
  • 1/4 tsp cumin seeds
  • 1/2 tbsp chili powder
  • 1 beefsteak tomato, diced
  • 1 serrano or jalepeno pepper, diced (for less spicy deseed)
  • shredded cheese (optional)
  • sour cream (optional)

Instructions

  1. If using fresh beans, prepare the 1 1/2 cups per bag instructions. Rinse and set aside.
  2. Soak the brown rice in room-temperature water for at least 15 minutes, then drain and rinse and set aside.
  3. Heat the vegetable oil in a large sauce pan over medium heat. Add the garlic and onion and cook for 7-10 minutes or until garlic starts to turn golden. Add the presoaked rice along with the cumin and chili powder, cook for a minute stirring the entire time.
  4. Add the vegetable stock and bring to a boil, then cover and simmer over low heat for 10 minutes.
  5. Remove the lid, then add the beans and tomato along with the pepper. If needed add more vegetable stock, otherwise cook for a final 5 minutes before serving.
http://www.dancingveggies.com/blog/2014/01/close-your-eyes.html

This dish was fantastic and much better than any boxed versions I’ve had – makes me wonder why I resorted to them in the first place.   I topped mine with a bit of sour cream while Joe added cheese, lots and lots and lots of cheese.   For lunch the next day I enjoyed it naked, adding a little water to the bowl before reheating.  I’m not sure how traditional this dish is but it was insanely good and will probably join the monthly rotation!

Wait for You

Lentil Soup

Lentil Soup

For the record, stomach bugs and food blogs don’t really go hand in hand – however I’m slowly getting back to normal and with that slowly getting back in the kitchen.   When I’m sick, be it stomach flu or otherwise, I tend to go toward simple dishes – mostly because being on my feet for an extended amount of time is bad.  I also tend to use tools such as my slow cooker and dutch oven, since both lend themselves to being set up and walked away from.  This delicious lentil soup is simple, hearty, and easy on the stomach in addition to being adaptable for either slow cooker or dutch oven.

Lentil Soup

Serves 4-5

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 vidalia onion, diced
  • 2 cloves garlic, diced
  • 1/4 tsp cayanne powder
  • 1/2 tbsp oregano
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 bay leaf
  • 1 1/2 cups baby bella mushrooms, sliced
  • 2 carrots, sliced in to 1/2in thick rounds
  • 1 14.5 oz can of Italian style diced tomatoes, undrained (or 1 1/2 cups fresh tomatoes, skinned and halved)
  • 1/2 cup red lentils, well rinsed
  • 2 cups vegetable stock
  • 2 cups water (add 1/2 cup water if using fresh tomatoes)
  • 1/2 cup dry pasta, ditalini or similar size

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the onion and garlic and cook for 7 minutes before adding the dry spices. Cook for an additional minute, stirring constantly to prevent burning.
  2. Add the mushrooms along with the carrots and cook for 5 minutes, allowing the carrots to slightly soften. Add the tomatoes, lentils, stock, and water and bring to a quick boil. Cover and allow to simmer for at least 30 minutes.
  3. Remove cover, stir, and add the dry pasta. Bring to a boil and add more water/stock if needed. Boil for 5 minutes or until pasta is al dente. Serve hot and enjoy!
http://www.dancingveggies.com/blog/2013/12/wait-for-you.html

Since I had spent more than a fair amount of the day in bed, I went for the dutch oven this time around.  For a slow cooker, precook the onions then add everything else and cook on low for 6 hours or high for 2.   If cooking on low, turn to high for 30 minutes before serving in order to ensure the pasta has cooked thru – adding more liquid at this point if needed.