Wednesday, November 12, 2008

So Delicious Indeed

I never intended to do any product reviews on this blog, but I tried something the other day that knocked my socks off! I was looking at soy yogurts for my son when I noticed this:



I always thought of So Delicious as a company specializing in soy products, so this was a delightful surprise. I am avoiding soy with my new baby as well, and I am in love with using coconut products whenever I can.

So I hesitatingly bought one carton (it was the blueberry), expecting it to be really strange at best and not sure what at worst! Then I got home and tasted it. OH MY GOODNESS. It was amazingly good. I thought it might be good but not really taste like yogurt, but it totally did.

Get more info about it here. And it is labeled as vegan and gluten free! Can't wait to buy more!!!

Tuesday, November 11, 2008

Ground Beef and Garbanzo Bean Casserole

What - a beef recipe on my site?! Truth be told, several of these recipes were beef, and I switched them to turkey because I don't eat beef. But I realize some people actually do! So I decided to leave the name alone on this one. Notice it is still tagged for turkey in my labels. :)

Well... I thought this was pretty bland, but my husband loved it, and my normally picky son even ate it! I would recommend upping the spices if you like them. I thought it was a strange thing to be putting in the oven. Seemed like it could do just fine simmering on the stove. I followed the directions, though, and it came out fine.

And oh yeah, guess what? It's easy! ;)

Ground Beef and Garbanzo Bean Casserole


SERVES 5 -6

Ingredients

* 1 lb ground beef
* 1 cup chopped onion
* 2 cloves garlic, minced
* 2 (15 ounce) cans garbanzo beans (you can subsitute 1 15 oz can white kernel corn for 1 can garbanzo beans if you want)
* 1 (15 ounce) can tomato sauce
* 1/2 cup water
* 1 teaspoon dried oregano, crushed
* 1/2 teaspoon salt
* 1/2 teaspoon ground cumin
* 1/4 teaspoon pepper
* 2 bay leaves

Directions

1. Preheat oven to 350.
2. Brown beef with onion and garlic until onion is tender and beef is brown.
3. Drain fat.
4. Stir in everything else and heat to boiling.
5. Put in a 1 1/2 quart casserole and cover.
6. Bake for 45 minutes.
7. Remove bay leaves.
8. Be sure and stir before serving.

Wednesday, November 5, 2008

Halloween Chili

Are you noticing an easy theme to my recipes these days...? :) I didn't use the peppers as Ron doesn't like them, and it was still quite good. I also used a pound of ground turkey, and just browned it with the onion in the first step. It was perfect for starting Halloween morning and having it ready that night.

Halloween Chili


SERVES 4 -6

Ingredients

* 1 cup onion, chopped
* 1 cup yellow pepper, chopped
* 4 garlic cloves, minced
* 2 tablespoons oil
* 1 TB ground cumin
* 1 1/2 teaspoons oregano
* 1 TB chili powder
* 1 ts salt
* 2 (15 ounce) cans black beans, drained
* 2 1/2 cups cooked turkey
* 1 (16 ounce) can pumpkin
* 1 (14 1/2 ounce) can diced tomatoes
* 3 cups chicken broth

Directions

1. Saute onions, pepper and garlic in oil until soft.
2. Stir in oregano, cumin, chili powder cook 1 minute and transfer to slow cooker.
3. Add remaining ingredients.
4. Cook on low for 7-8 hours.

Sunday, November 2, 2008

Perfected Lentils

Yes, I do feel that way about the recipe. :) I started with a different recipe and messed with it until it was just perfect, for me at least. And it is sooooo easy. I like to make a pot in the beginning of the week and use it for lunch all week.

Lentil & Spinach Stew


Ingredients

* 1/2 cup onion, chopped
* 2 garlic cloves, minced
* 1 tablespoon vegetable oil
* 1 can coconut milk plus enough water to make 5 cups total liquid
* 1 cup lentils, rinsed
* 4 teaspoons vegetable bouillon granules
* 3 teaspoons worcestershire sauce
* 1/2 teaspoon salt
* 1 tablespoon yellow curry powder
* 1/4 teaspoon pepper
* 1 cup carrot, chopped
* 1 (14 1/2 ounce) can diced tomatoes, undrained
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Directions

1. In a large saucepan, saute onion and garlic in oil until tender.
Add the coconut milk, water, lentils, bouillon, Worcestershire sauce,
salt, curry powder, pepper; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.

2. Add carrots, tomatoes and spinach; return to a boil.
Reduce heat; cover and simmer 15-20 minutes longer until lentils are tender.

NOTES:
* The coconut milk isn't really necessary, but I love it that way.
* You could probably just use stock instead of the water plus bouillon, but I have been doing it that way based on the original recipe.
* The original recipe called for thyme instead of curry. It was good that way, as well, but I like it with curry better.
* I have used canned carrots with fine results.
* I have thrown potatoes in at the same time as the carrots when I have them.

Saturday, November 1, 2008

Crock-Pot Moroccan Chicken and Lentils

This was so amazingly good. I found it looking for something fast I could make in the crockpot to take to a potluck. I didn't even bother with any of the browning nonsense. I just layered it all in the pot and turned it on. Easiest dish ever. I was taking it to have after a meeting that was going to last about 2 hours, so I decided to go for 3 hours on high and then 2 on low. It was perfect, literally falling off the bone. Also, I think it would be just as good without the lentils, but if you have them on hand, it makes it all the heartier!


Crock-Pot Moroccan Chicken and Lentils


Ingredients

* 6 chicken thighs (bone-in, skin off)
* 1 teaspoon cornstarch
* 1 small onion, sliced
* 4 garlic cloves, sliced (to taste, or depending on how strong the garlic is)
* 1/2 lb brown lentils
* 2 teaspoons paprika
* 1 teaspoon cinnamon
* 1 teaspoon turmeric
* 1 1/2 teaspoons cumin
* 1 teaspoon ground coriander
* 2 cups chicken broth or stock
* salt
* pepper
* 1 teaspoon olive oil
* nonstick cooking spray

Directions

1.Spray the inside of the crock-pot with non-stick spray.
2. Use the onion slices to cover the bottom of the crock-pot, and then sprinkle the garlic slices on top. Sprinkle a small pinch of salt and pepper over the onions and garlic.
3. Rinse and pat dry the chicken thighs. Sprinkle with salt (lightly) and apply a thin dusting of cornstarch- rub in lightly.
4. Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in pan with enough room for steam to escape. (You may have to brown in separate batches, depending on your pan and your chicken. You definitely don't want to crowd the pan; we are going for brown here, not steamed.) Cook until brown, about 3-5 minutes. Flip and brown on the other side. Remove from heat.
5. Mix the spices together in a small bowl. Sprinkle about 1/3 of the mix over the onions and garlic.
6. Place chicken in an even layer on top of onions in the crock-pot. Sprinkle 1/3 of the spices on the chicken.
7. Pour the lentils on top of the chicken and sprinkle the rest of the spices on top. Pour the chicken broth over the top, turn the crock-pot on high, and cover. Cook for about 4 hours.