Tag Archives: food

Curried Veggies Slow Cooker Style!

Howdy there folks! I know it’s been a while since I posted anything of any substance other than photos of my sweet babe, Harriet. I’ve been spending as much quality time with that little lady as possible and blogging took a back seat for the last month or two. Needless to say I dearly missed posting here and can’t wait to get back in the swing of things!

I’m starting today with a post on the fabulous curry I made in the crock pot yesterday. The crock pot had been a real savior since Harry came! I can do a few quick preparations whenever Harry is napping during the day and it will be ready to eat at dinner time!
One thing I love about this recipe is how vibrant the colors are! Even though it cooked for a good four hours, it is still brightly colored and tasty looking. I hate it when good looks like brown mush. My theory is, the more varied color on your meal the more you will take away from it. Not just vitamins and nutrients, but happiness as well! I mean, come on, who wants to eat a plate full of brown mush? Just looking at this plate makes me happy!

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Curried Veggies
with simple mixed whole grains

1/2 onion-diced
3 cloves garlic-diced
2 tbs butter
1/2 c yellow curry paste
1 1/2 c veggie broth
2 potatoes-cubed
4 med carrots-cubed
1 can chick peas
1 package tempeh-cubed
1 can coconut milk
1/4 tsp cinnamon
1 tbs Sriracha
1/4 tsp ground mustard
1 bag frozen peas

Melt butter in fry pan and add onion and garlic. Cook on medium heat until onion is transparent then add the curry pasted and broth. Heat through until paste is dissolved.

Meanwhile chop veggies and tempeh to like sizes. Approximately 1/2inch cubed. You may need to slice the carrots into thick pieces depending on their diameter.

Add everything except the coconut milk and peas to the crock pot on high. Set the crock pot for 4 hours and sit back and wait.

About a half hour before the time is up add the coconut milk and half the frozen peas. The sauce will thicken and the peas with warm up – be sure not to over cook the peas!

I made a combination of whole grains to go with my curry. I used 1/2 cup long grain brown rice, 1/2 cup wild rice and 1/2 cup wheat berries. I just simmered it on 3 cups water and a dash of sea salt for about 50 minutes or until the wild rice had opened up and the wheat berries were softened yet still chewy. If the wild rice has not yet bloomed, go ahead and add a 1/2 cup more water at a time until it is cooked entirely. Serve the curry over the rice. I like to eat it with a simple mint chutney and more Sriracha sauce. Yum!

-Graceface

The Vegan Omnivore – Oatmeal Chocolate Chip Cookies

Once again another non-vegan recipe. I PROMISE I will have some vegan recipes soon, but for now check out the awesomeness that is Oatmeal Chocolate Chip Cookies! They are chewy and salty and crispy – just how I love them!

Oatmeal Chocolate Chip Cookies

3/4 C butter or margarine

1/2 C brown sugar

1/4 C granulated sugar

1 egg

3/4 C whole wheat pastry flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 1/2 C rolled oats (not instant oatmeal)

1/2 C bittersweet or semi sweet chocolate chip (or more to taste)

Preheat oven to 375 degrees.Cream butter and sugar until color lightens. Add egg and mix. Add combined flour, baking soda and cinnamon mixture and mix well. Add oats and combine. Lastly add the chocolate chips and mix in. Spoon cookie dough mixture onto a baking sheet in heaping spoonfuls. Bake for 8-10 minutes until browned and cooked through.

Makes approximately 20 cookies.

We love these cookies so much that the entire batch was gone in one sitting!  Since I normally make small batches of cookies to begin with (and use whole grain/natural foods as often as possible) it wasn’t so terrible of us to gobble them all down! And besides, I’m pregnant and eating for two – I couldn’t help pouring a BIG glass of rice milk and attacking a small plate of cookies! ha.

-Graceface

Recipe: Meatballs!

Yesterday was just fantastic. We went to the Thai Brunch in Berkeley and the Flea Market and then while Pat was at band practice I did a little cooking! I made meatballs and tomato sauce. Take a look at how I did it!

They were so yummy and I can’t wait to eat the leftovers up for lunch! I served them with whole wheat angel hair pasta and it was so good!

I adapted the recipe from a Martha Stewart Everyday Food magazine I have laying around. Every time I make something from any Martha resource it comes out perfect! Even when I take huge liberties with the recipe like I did this time around.  First of all I doubled the recipe and used different seasoning. I also removed the garlic because I didn’t have any. However, I kept the proportions about the same. For my recipe see below, for Martha’s recipe click here.

Ingredients

  • 2 large eggs
  • salt and ground pepper
  • 1/2 large onion, finely chopped
  • 1/2 green pepper, finely chopped
  • 1 cup plain dried breadcrumbs
  • 3/4 cup finely grated Parmesan cheese, plus more for serving
  • 1 pound ground pork
  • 1 pound ground lean beef
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp celery seed
  • 2 tablespoons olive oil
  • 1 can (28 ounces) diced tomatoes
  • 3 Tbs Sriracha hot sauce
  • 2 Tbs honey
  • Whole wheat angel hair pasta

Directions

  1. In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and the green pepper. Add breadcrumbs, cheese, pork, beef, 1/2 teaspoon sage, 1/2 teaspoon thyme and celery seed. Mash with fingers. Form into balls and set aside on a plate.
  2. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.
  3. Add remaining onion; cook over medium-low until soft, about 5 minutes. Add the remainder of spices and cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Blend sauce in small batches in a food processor until slightly chunky and add sauce to a large soup pot. Add meatballs; cover, and simmer until cooked through, about 20 minutes. Remove meatballs.
  4. Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.

-Graceface