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.
Made for cookie exchange 2017
Note: I made the almond flour from whole raw almonds in the food processor and also mixed everything there. Omitted the almond extract.
From Canadian Living
5 servings + 1 cup baby food
Add a pinch of salt and pepper to flour. Toss beef cubes with seasoned flour in a sealable bag. Shake off the excess flour.
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.
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.
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.
For Baby: Purée Beef Stew until desired consistency, adding liquid if needed.
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.
LEMONY LENTIL 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:
1 cup uncooked quinoa (any variety — white or golden, red, or black)
Olive oil, optional
2 cups water or broth
1/2 teaspoon salt
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.
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.