Tag Archives: carrots

Lost and Alone

Vegetable Chili

chili

Another one of my awesome freezer meals – this time one that also doubles as a great way to clean out the fridge/freezer!  Once we had finished prepping my list of meals, I checked what I had left and decided I could squeeze out at least one more meal.  This hodge podge of ingredients was fantastic last weekend when Mother Nature decided we needed another round of cold weather, to include snow!

Lost and Alone

Serves: Serves 5-6

Ingredients

1 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

2 zucchini, diced

2 carrots, round sliced then quartered

1 tbsp chili powder

1 tsp ground cumin

4 cups black beans, presoaked

1 can (28 ounces), crushed tomatoes

2 cups fresh or frozen corn kernels

salt and pepper to taste

Instructions

  1. Toss all the ingredients into the slow cooker and set for low. Cook for 7hrs - or cook on high for 3hrs.
  2. Season to taste with salt and pepper, or more chili powder!
http://dancingveggies.com/2016/03/lost-and-alone.html

We topped this with cheese but chives, sour cream, guacamole or nothing would also work.  As for the vegetables, whatever you have on hand will work.

So Save

Minestrone

minestrone_soup

Spring it starting to make it’s appearance, and with that soup season is slowly coming to an end.  We had a chilly blast this past weekend so I decided to do up a batch of minestrone – which is about as simple as it gets.  The ingredients are ones I almost always have on hand, if anything just have to buy the tomato juice.  Which makes it perfect for the “it came from a can” challenge over that /52weeksofcooking.  Instead of using frozen vegetables, just use a can of each: peas, corn, carrots, lima beans, etc – the point of this soup is to show that simple can be tasty.

Minestrone

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 white onion, diced

3 cloves garlic, diced

2 sprigs rosemary, diced

1/2 tbsp fresh thyme

1 bay leaf, crushed

1 lb bag of frozen mixed vegetables (carrots, peas, corn, etc)

3 cups V8

2 cups vegetable stock

1 can crushed tomatoes, Italian style

1/2 cup acini de pepe (or other small pasta)

Instructions

  1. Heat the olive oil in a large stock pot or dutch oven. Add the garlic and onion and cook for 5 minutes, until lightly golden. Add the herbs and cook for another 2 minutes, stirring to prevent the herbs from burning.
  2. Add the mixed veggies, V8, stock, and crush tomatoes and bring to a boil. Boil for 5 minutes, then turn heat to low, cover, and simmer for 30 minutes.
  3. Add the pasta and continue simmering for a final 20 minutes, or until pasta has cooked. Season to taste with salt/pepper.
  4. Serve and Enjoy!
http://dancingveggies.com/2016/03/so-save.html

Nothing like a dish that comes together in record time and only requires one pot.  I know that some people aren’t a fan of cooking pasta in soups but I love how doing so gives the pasta some extra flavor.  Plus the smaller pasta holds it shape better than the larger guys and don’t get as mushy.  However, for those who want more of an al dente taste – cooking the pasta per instructions and then place in the bottom of a bowl before pouring the soup over top.  For a real protein punch, add some garbanzo or great northern beans when adding the pasta or use lentils in place of the pasta.

In the Saddle

Japanese Curry

japanese_curry

In an attempt to get my kitchen mojo back, I’ve once again joined the /52weeksofcooking group in the hopes that their weekly challenge would get me going again.  They are now on week 10 while I’m just now doing my second post – needless to say I’m still a work in progress!  This week the challenge was Japanese and while I debated doing a tempura I couldn’t get over the idea of trying a Japanese curry similar to one I had in Pittsburgh a few summers ago.  Luckily the internet provided me with lots of ideas, so I took the common ingredients from all of them and then winged the rest of it!

In the Saddle

Serves: Serves 4-5

Ingredients

2 tbsp vegetable oil

4 garlic cloves, minced

1 tsp grated ginger

1 lb tofu, pressed and cubed

1 red onion, diced

2 tbsp curry powder

2 tbsp tomato paste

1/2 tbsp brown rice vinega

1/2 tbsp sesame oil

1 tart apple, cored and diced

3 cups vegetable stock

2 large carrots, sliced

2 butter potatoes, peeled and cubed

1/2 cup frozen green peas

Instructions

  1. Heat the oil in a large wok and add the garlic and ginger. Cook until the ginger is brown and then add the onion. Cook for 10 minutes, or until onions start to brown. Add the tofu and cook 5-7 minutes on each side, tofu should be golden and onions should be slightly caramelized.
  2. Add the curry powder, tomato paste, vinegar, sesame oil, apple, vegetable stock, potatoes, and carrots. Bring to a boil, then cover and simmer over low heat for 20 minutes.
  3. Add the peas then simmer, covered, for a final 10 minutes or until potatoes are soft.
  4. Serve over rice and Enjoy!
http://dancingveggies.com/2016/02/in-the-saddle.html

I could say this was a huge hit but that doesn’t begin to cover it – this is one of the only curries where husband has wanted seconds!  He couldn’t get over how savory it was – all the flavors working together.  So good he didn’t believe it was vegan, BIG bonus there.

Make sure to come back Monday for February’s BONUS Secret REcipe Club post.  It’s the 5th Monday of the month and this time the special theme is Spring & Bunnies.

Used to Call

Northern Bean Cassoulet northern_bean_casoulet

Quick and easy, or in the very least easy, is what I’m all about these days.  Which is why each week since the arrival of our little girl, I’ve made at least one of our freezer meals.  Just pop it in at some point around lunch (whenever that is) and there will be something warm to eat come dinner (whenever that happens).  I tried to add as many vegetables as possible to these meals in an attempt to maintain a balanced diet – even tho there is nothing wrong with having ice cream for breakfast!  I’ve made bean casseroles before but for this I want to jam as many veggies in as possible and with it being late fall when I prepped these meals, I went heavy on the root vegetables.

Norhtern Bean Cassoulet

Serves 5-6

Ingredients

1 tablespoon olive oil

1 1/2 cups chopped onion

1 1/2 cups (1/2-inch-thick) slices diagonally cut carrot

1 cup (1/2-inch-thick) slices diagonally cut parsnip

2 garlic cloves, minced

3 cups cooked Great Northern beans, drained and well rinsed

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cans diced tomatoes, undrained

1 bay leaf

3/4 cup organic vegetable broth (day of)

1/4 cup dry breadcrumbs (day of)

¼ cup Parmesan cheese or nutritional yeast (day of)

2 tablespoons butter, melted (day of) - dairy or non

Instructions

  1. (Optional) Place all ingredients minus those marked day of in a gallon sized freezer bag. Freeze for up to 3 months in a standard freezer or up to 5 months in a deep freezer.
  2. When ready to heat, cut the freezer bag along the seam going up to the zipper or press seal and dump into slow cooker. Turn cooker for low and cook for 8hrs (or high for 4-5hrs) adding the vegetable broth.
  3. Thirty minutes before eating mix together the breadcrumbs and parmesan cheese (or nutritional yeast) and evenly spread over the bean mixture. Top with the melted butter.
  4. Cook uncovered on high for a final 30 minutes. Topping should slightly crisp up.
  5. Serve and enjoy!
http://dancingveggies.com/2016/02/used-to-call.html

For a gluten free option just use your favorite GF breadcrumbs or go for something like hemp seeds.  Protein, vegetables, and the perfect sauce for some crusty bread makes for a fantastic dinner.  To really speed things up, use Gourmet Garden garlic pastes and their Italian Herb paste – tho be warned these do contain whey so are not suitable for vegans but are gluten free.

Magic Works

Carrot Potato Mash 

carrot_potato

During my pregnancy I did my best to eat all the colors of the rainbow, and got a bit creative towards the end.  Possibly because I was due on Thanksgiving, I kept getting cravings for traditional Thanksgiving foods – especially mashed potatoes and stuffing!  While I didn’t have the patience to make stuffing from scratch, I was totally up for making some mashed potatoes.   However I couldn’t just make normal mashed potatoes so I grabbed some carrots and combined the two to make a very colorful dish.  As a bonus, I used redskin potatoes for an extra burst of color.

Carrot Potato Mash

Serves 4-5, as a side

Ingredients

1 lb red skin potatoes, quartered

1/2 lb carrots, peeled and cut into 2inch chunks

3 cloves garlic, minced

1 tbsp unsalted butter

1/4 cup 2% milk

salt and pepper to taste

Instructions

  1. Place the potatoes in a pot of water and bring to a boil. Cook for 10 minutes before adding the carrots, then turn heat down and simmer for 20 minutes or until potatoes and carrots are soft.
  2. Drain the potatoes and carrots then return to the pot and mash in the garlic, butter, and milk, adding more as desired.
  3. Season to taste then serve and Enjoy!
http://dancingveggies.com/2015/12/magic-works.html

I served this up with some BBQ tofu but it would also make a bright addition to any holiday spread.  I have a feeling these ingredients have the potential to make a fantastic latke and hope to test that theory at some point!

It feels so good to be back in the kitchen and on the blog again.  I’m still in shock that after three years of trying and two years of treatment we finally have our little girl!  She has already changed our lives in some many amazing ways and is only 16 days old – can’t even begin to imagine all the joy heading our way.