Moroccan Sweet Potato Lentil Stew




yield 6 servings

Serve with a baguette


  • 1 large yellow onion, finely diced
  • 1 large carrot, finely diced (or more)
  • 3 sweet potatoes, peeled and chopped into 1-inch pieces OR 1 squash raw cut into small pieces
  • 3 large potatoes peeled and diced
  • 1 ½ cups uncooked brown lentils
  • 7 to 8 cups water
  • 1 cup vegetable broth
  • 1 – 14.5 oz. can of petite diced tomatoes, pureed
  • 1 bay leaf
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • 1/2 to 1 tsp cinnamon
  • 2 ½ to 3 teaspoons sea salt (+/- to taste) if needed
  • 9 cracks freshly ground pepper (+/- to taste) if needes
  • 2 cups packed – fresh baby spinach
  • Fresh cilantro – chopped – topping for individual servings – optional (I used frozen incorporated into the recipe)
  • (I used frozen incorporated into the recipe)


  1. In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion and carrot; sauté over medium heat until they begin to soften, approximately 4 to 5 minutes. Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent burning.
  2. Add all the other the remaining ingredients to the Dutch oven, except the baby spinach and cilantro, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.
  3. Simmer uncovered over medium-low heat for 45 minutes. At 45 minutes, push the potatoes over to the side of the pot (as much as possible) and remove approximately one cup of the cooked lentils and place them in a wide bowl. Smash them with a fork or potato masher, then return to the pot. This will give the stew more varied texture.
  4. Test the flavors, add more spices (see recipes notes), if necessary, to achieve the level of flavor you desire. Add the baby spinach and cook for another 15 minutes.
  5. Discard the bay leaf.
  6. Top individual servings with freshly chopped cilantro.
  1. .



Buttercream icing


  • 6  tablespoons butter, softened
  • 2 23 cups confectioners’ sugar
  • 12 cup  cocoa
  • 13 cup milk
  • 1 12 teaspoons vanilla


    1. Place butter in a bowl and beat until creamy.
    2. Add sugar and cocoa, mixing well.
    3. Stir in milk in portions, stirring each time.
    4. Add vanilla.
    5. Spread on cooled cake or other items needing frosting.
    6. From geniuskitchen

Slow cooker chicken  curry coconut milk

Course Main Course

 Cuisine Thai

 Prep Time 20 minutes

 Cook Time 4 hours

 Total Time 4 hours 20 minutes

 Servings 6 servings

 Calories 212 kcal

 Author London


  • 1 lb chicken breasts
  • 3 tbsp curry powder mild
  • 1 tsp turmeric powder
  • ½ tsp ground coriander
  • 2 tsp salt
  • 1 tsp sugar
  • 2 15-oz cans coconut milk full fat
  • 1 c water
  • 2 tbsp butter
  • 2 cloves garlic crushed
  • 4 c sweet potatoes cut into 1-inch cubes
  • 1 medium sweet onion cut into 1-inch pieces
  • Rice cooked
  • Cilantro optional


  1. In a small bowl combine curry powder, turmeric, coriander, salt and sugar. Toss to combine.

  2. Place chicken breasts in a 4-6 quart slow cooker.

  3. Add coconut milk and water and make sure to lift up the chicken breasts to prevent the chicken from burning.

  4. Add butter, garlic, and the bowl of seasoning ingredients. Stir the liquid to incorporate the seasonings.

  5. Add sweet potatoes and onions. Stir to combine.

  6. Cover slow cooker and set to Low for 6-8 hours, or High for 4-6 hours.

  7. Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.

  8. During the last 30 minutes of cooking, remove chicken from the slow cooker and shred it with a fork. Place chicken back into the slow cooker for the remaining time.

  9. Serve chicken curry with jasmine rice and additional cilantro, if desired, and enjoy!

Note: I used coriander seed and muchi curry and heaping measures of all spices.  Would be good with naan and rice and fresh cilantro and yogurt garnish.

Christmas butter almond cookies 

Made for cookie exchange 2017


  • 2 cups all-purpose flour
  • 1 cup crushed almonds
  • 1 cup butter, softened


  • 7 tablespoons white sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
  3. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
  4. Bake in preheated oven until golden brown, about 15 minutes.

Note: I made the almond flour from whole raw almonds in the food processor and also mixed everything there.  Omitted the almond extract. 


Prepare it

Rinse before and after cooking. Use cracked as opposed to wholegrain freekeh for a shorter cooking time.

Store it

Store freekeh in an airtight container in a cool, dry place.

Cook it

For cracked freekeh, use one part freekeh to three parts liquid.  Rinse it before adding to boiling salted water or stock. Return to the boil, cover and simmer for 15 – 20 minutes or until tender. Wholegrain freekeh needs more water and a longer cooking time, 35 – 45 minutes or until tender.


Easy and Quick Beef Stew with Potatoes, Carrots and Parsnips

From Canadian Living


5 servings + 1 cup baby food

Prep Time

20 minutes


45 minutes

  • 1½ lb top sirloin, trimmed and cut into ½-inch cubes
  • ¼ cup flour
  • 2 tbsp olive oil, divided
  • 2 cups carrots, peeled and cut into ½-inch dice (about 4 medium carrots)
  • 1 cup parsnips, peeled and cut into ½-inch dice (3 small parsnips)
  • 1 lb waxy potatoes, peeled and cut into ½-inch dice
  • 1 onion, peeled and diced
  • 1 tbsp minced garlic
  • 2 tbsp fresh thyme leaves
  • 3 cups beef stock, divided
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cornstarch
  • 1 cup defrosted peas (optional)

  1. Add a pinch of salt and pepper to flour. Toss beef cubes with seasoned flour in a sealable bag. Shake off the excess flour.

  2. Heat 1 tablespoon oil in a large heavy-bottomed pot and brown half the beef over medium-high heat for 5 minutes, turning to brown evenly. Transfer browned beef onto a plate and continue with remaining beef.

  3. Heat remaining oil in the pot and add the carrots, parsnips, potatoes, onions, garlic and thyme. Sauté for 10 minutes over medium heat until lightly coloured.

  4. Add browned beef, 2½ cups of stock and Worcestershire sauce to the pot; scrape up any brown bits on the bottom of pot with a wooden spoon. Whisk cornstarch into remaining stock and stir into stew. Simmer over medium heat for an additional 20 minutes or until vegetables are fork-tender. Before serving, stir in the thawed peas, if desired, and set aside 1 cup of stew for baby. Season the remaining to taste. Serve hot.

  5. For Baby: Purée Beef Stew until desired consistency, adding liquid if needed.

Nutrients Per Serving

437 calories, 12 g fat, 72 mg calcium, 581 mg sodium, 37 g carbohydrates, 6 g fibre, 30 g protein. Excellent source of vitamin A, niacin, thiamin, folate, vitamin C, vitamin B12, magnesium, iron and zinc.

Cheesy Crockpot Cowboy Casserole

  • ¼ cup diced onion
  • ½ tsp pepper
  • 1 tsp salt
  • 1 lbs small red potatoes, sliced thin (about 4-5 small red potatoes),
  • 1 can of cream of celery soup
  • 1 lb ground beef browned and drained
  • 1 can of diced tomatoes with liquid
  • 1 cup canned corn, drained
  • 1 can dark red kidney beans, drained (or adzuki beans)
  • 1 cup of shredded cheddar cheese
  1. Place all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.
  2. Cover and cook on high for 4 hours or on low for 7-8 hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes


Lemony quinoa salad


3/4 cup uncooked quinoa
1/3 cup olive oil
1/3 cup lemon juice (and lemon zest from 1 lemon)
1-14 ounce can lentils, rinsed and drained
2 cups cherry tomatoes, halved
2 mini cucumbers, cut lengthwise and sliced
1 bell pepper, chopped
1 bunch green onion, chopped
1/2 cup parsley
(try artichokes and black olives too)

Prepare quinoa according to package directions. Allow to cool. MAKE AHEAD: Prepare quinoa the day before.
Whisk together olive oil and lemon juice. 
Mix cooked quinoa with lentils, vegetables, and parsley. Toss with olive oil and lemon juice; garnish with additional parsley if desired, and serve.
This salad makes for a great lunch, and will keep in the fridge for two days.

To make Quinoa:
You Need

1 cup uncooked quinoa (any variety — white or golden, red, or black)
Olive oil, optional
2 cups water or broth
1/2 teaspoon salt

Fine-mesh strainer
2-quart saucepan with lid


Rinse the quinoa: Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Toast quinoa in saucepan (optional): Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa.
Add liquid and bring to a boil: Stir in 2 cups of water or broth and the salt. Bring to a rolling boil.
Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
Let stand, covered, for 5 minutes: Remove the pot from heat and let stand for 5 more minutes, covered. Don’t peek!
Fluff and eat! Remove the lid — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork, and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.


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Honey-Garlic Slow Cooker Chicken Thighs

Serve with basmati rice or quinoa and steamed or roasted vegetables.

4 skinless, boneless chicken thighs (or skin on)
120 ml soy sauce (1/2 cup)
120 ml ketchup (1/2 cup)
Dash Worcestershire sauce
80 ml honey (I used1 heaping table spoon)
3 cloves garlic, minced
1 g dried basil (1tsp)
Lay chicken thighs into the bottom of a 4-quart slow cooker.
Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
Cook on Low for 6 hours.

Note: I cooked on high for 4 hrs and sauce burned. It was really good!


Serves 8 – 10

1 cup quinoa

2 cups water or stock

1 tbsp olive oil

1 medium chopped onion

2 large cloves garlic

3 celery stalks, chopped

2 large carrots, chopped

2 sweet potatoes, cubed

1 red pepper, chopped

2 tsp cumin

2 tsp chilli powder

1/2 tsp paprika

Salt & pepper to taste

Pinch cayenne pepper

1 15 oz. can black beans or chickpeas

4 cups veggie broth

2 cups tomato sauce

1 28 oz. Can diced tomatoes

2 tbsp lime juice

I am pretty fast and loose with the spices, I also sometimes add chipotle powder, a diced jalepeno, it just depends on how spicy you like it.

Combine the quinoa and water and bring to a boil, reduce to low heat and cover and simmer for 15 minutes, until all liquid is absorbed. Set aside.

For the chilli, in a large stockpot, heat olive oil and stir in onions, garlic, celery, carrots, sweet potatoes, & peppers. Cook until vegetables are tender, about 5 minutes. Add spices, blend, add cooked remaining ingredients and simmer uncovered for another 30 – 60 minutes. I usually transfer all ingredients to a crockpot and let it simmer for a few hours. Garnish as you like.