Curry in a Hurry!

So I work at an accounting office and needless to say, I don't have a lot of time, or am too tired, to cook! As I am getting a little sick of heating a can of soup every day, I decided it was time to make something that would last me the whole week and would not require daily use of a can opener! Not to mention, something fresh and nutritious might make me a little less sluggish!!! So I decided to do a "quick" veggie curry, and I made enough that I had leftovers to last me the week, when I needed to zap something in the microwave! It was delicious, and something different from the usual, plus packed with SO MANY fresh vegetables! Serve this curry over rice, or quinoa (as I did in the picture).  I hope you enjoy this colorful, healthy and quick "Curry in a hurry!"

 In a large pot, add one diced sweet potato to 3tbs olive oil. Saute for approx. 5 minutes in medium high.

 Next add the other veggies, and these can really be any that you prefer! I added two cups halved brussel sprouts, 1 zucchini diced, 1 squash diced, 2 diced carrots, 1 diced onion. Saute with potatoes until softened.

 Next, add two cups garbanzo beans.

 While veggies are cooking, mix together, 1/2c orange juice, 4tbs vinegar (I used apple cider, but white vinegar would work too), 2 tsp curry powder, 1/2tsp turmeric, 1/4 tsp cayenne pepper, 1tbs salt, 1/2tbs pepper. Mix together juice, vinegar and spices.

 and add to your veggies! Bring mixture to a boil, then reduce heat to a simmer for approx 15 minutes, so the flavors can develop!

 Right before you take the veggies off the heat, add 4 cups fresh spinach (optional).

 Serve over your grain of choice and enjoy! To me, it tastes even better heated up!!

Veggie curry

3tbs olive oil

1 sweet potato diced

2c brussel sprouts halved

2 large carrots diced

2 bell peppers diced

1 onion diced

1 zucchini diced

1 squash diced

2c chickpeas/garbanzo beans

1/2 c orange juice

4tbs vinegar

2tsp curry powder

1/2tsp turmeric

1/4 tsp cayenne pepper

1tbs salt

1/2tbs pepper

4c fresh spinach

Heat your olive oil over a medium high heat.  Add potatoes and cook for approx 5 minutes. Next add the other veggies (minus spinach).  Saute for approx 10 minutes and add garbanzo beans. While veggies are sautéing, mix together juice, vinegar and all spices. Add liquid to veggies and bring to a boil. Reduce heat to a medium low and let simmer for approx 20 minutes. Serve over your grain of choice. Serves 8!

Chimi Changa, Ole!

Mexican food is probably my favorite category and not just because I married into a Mexican family.  But finding new ways to cook vegetarian mexican meals is a challenge!! Then I remembered a chimichanga my mom and I used to make, inspired by one we saw on "30 minute meals" and I thought, "hey, you could fill that tortilla with anything!"  So here it is, veggie chimichangas! (please excuse the pictures, the hungrier I get, the less I care about picture quality!)

 First, cook your black beans corn together (or just corn or just black beans, its up to you), this is how I prepare mine, Caroline's way.

 Saute your favorite fajita veggies, I used a poblano, red and green bell pepper, and white onion, all diced. Cook until softened.

 To amp up the fiber and protein, I also cooked a can of lentils, and prepared them Caroline's way.

 Fill your tortilla with the mextures, and I also added diced avocado.

 Roll up, first the sides, then down the middle. Place in a baking dish, and continue until mixture is used or your baking dish is full.  Then, spray the tops with cooking spray, I used PAM olive oil spray.

 Bake in a 400 degree oven until the chimichangas are browned and crisp (no need to fry!) and serve with your favorite Mexican sides!

Chimi Changas

12 tortillas (any kind you wish)

can black beans and can of corn (caroline's way--vinegar, sugar, salt, cilantro)

2 bell pepper (sauted)

1 poblano (sauted)

1 white onion (or any combination of onions and peppers you prefer) (sauted)

can of lentils (caroline's way, vinegar, sugar, salt, cilantro)

cubed avocado (optional)

Combine all cooked ingredients in heaping spoonfuls into a tortilla. Roll tortillas until baking dish is full. Spray tops with cooking spray and bake in 400 degree oven until crispy and browned. Serve with your favorite sides!

Pickle Martinis

So last weekend I celebrated my birthday with my wonderful friends!! Before the festivities began, I joined one of my bff's Emily to have a pre-party cocktail! We decided to recreate our favorite drink from the restaurant Reatta in Fort Worth, the Pickle Martini! Now I know what you must be thinking, a drink that tastes like a pickle!? But trust me, if you like salty drinks, you will love this! The only catch is that it only works with the Claussen Kosher Dill pickles, if you get those then you are good to go!! So cheers everyone!!

In a cocktail shaker, combine 1 shot vodka, 2 shots claussen kosher dill pickle juice, and a splash of vermouth (optional). Add a handful of ice to the shaker, and shake until cold.  Pour into a glass and garnish with a pickle! Easy as that, and so delish!

Keeping my Resolutions

So the New Year has been off to a great and busy start (hence no posting since Dec. 1). I had a fabulous Christmas, and celebrated my birthday last weekend in Santa Fe. We've made a tradition on going to Santa Fe for my birthday every year, and I can say without a doubt it is my favorite place on earth! Plus, people don't look at me like I'm crazy when I ask for no dairy!! Ahhh, Santa Fe, how I love thee! Since my birthday is just three weeks after the New Year, its always hard to keep my "healthy eating" resolutions, but since my bday has passed, it's time to get back on track and this salad is helping to do just that!! I guess I'd call this my "Healthy Quinoa Salad". For those of you not familliar with quinoa, its pronounced keeen-waaaa, and its a grain that I substitute for rice, as a healthier alternative. Hope you ejoy!! (I am also including a few pics of my cooking related gifts, my friends and family know me too well!!)

 To cook the quioa, simply add to  pot and cover with about 1 inch of water, boil until water is absorbed (I'm sure you can find more accurate directions on the back of the package, but I buy mine in the bulk bin, so I do not have any instructions...just keep an eye on it!)

 Chop up your veggies, I used one small avocado, 1/4c red onion, bell pepper, and tomato.

 Combine with leafy green lettuce, 1c cooked quiona, and veggies. Drizzle with olive oil and balsalmic, salt and pepper to taste!

 Resolution "eat healthy" kept! But I resolved to continue reading trashy gossip mags while watching Gilmore girls, gotta have some guilty pleasures!

 Great new cookbook , thanks Lacey!!

 I bought this balsalmic while in Santa Fe. SO DELICIOUS, google: Santa Fe Olive Oil, they have a website you can order from...I also got spicy curried sea salt, delish!

 New cookbook from MC, can't wait to bake from it!!

 A surprise Ben got me!! Cooks like a charm!

These napkins from MC are really the perfect ending to my first post of 2012!!

Happy New year!

Pecan Brittle

Yet another great treat that reminds me of Christmas is peanut brittle! My aunt Jana made the BEST brittle, and Ben's grandmother makes a delicious batch with pecans instead of peanuts! Inspired by these two great people/brittle makers, I decided to make Pecan brittle! Anything involving a candy thermometer always makes me nervous, but trust me this is as easy as can be!! Points to note, do not add the ingredients other than sugar and corn syrup until the VERY end, otherwise you will burn the whole batch ( I clearly learned this the hard way!!). I hope you enjoy!!

I first tried this in the micorwave and literally broke the glass bowl in half, so on the stove it was! ha!

 add 1c white sugar and 1/2c light corn syryp over a high heat in a sauce pan. Using a candy thermometer....

 Bring the sugar to a boil until it reaches 302 degrees.....

 Immediately add, 1c Pecans (or peanuts) (make sure they are RAW or they will burn) 1tsp vanilla, 1tsp earthbalance (or butter)--stirr together quickly

 for about 20 seconds....(I counted)

 Then take the mixture off the heat and add 1tsp baking soda...

 Stir in quickly and IMMEDIATELY pour onto a greased baking sheet....Let the mixture cool completely.....

 Then break into pieces...I dipped mine in my coffee!

 Enjoy!!

Pecan Brittle

1c sugar

1/2c corn syryp

1c  chopped pecans

1tsp earth balance butter

1tsp vanilla

1tsp baking soda

In a sauce pan with a candy thermomter attatched....combine cornsyrup and sugar and bring to a boil. Reaching 302 degrees, immediately add pecans, butter, and vanilla. Stir for 20 seconds and take off heat. Immediately add baking soda and pour the mixture onto greased baking sheet. Once COMPLETELY cooled break into pieces and serve!



Homemade Granola

So although my blogging would suggest otherwise, I have actually been on a cooking spree lately! This was my first thanksgiving as a Vegan so I prepared lots of dishes so that I would have something besides canned corn to eat on Thanksgiving day! Problem is, I've been in such a hurry I have not taken many pictures!  I decided, however, that homemade granola is a great recipe to share becasue not only is it a delicious addition to breakfasts etc. But it also makes a great and inexpensive Christmas gift! If you put it in a mason jar or in gift bags with ribbon, it makes a great gift to give to anyone! I've even made this for Ben to take to his office, and my own, as Christmas gifts, and it has been a hit! I hope you enjoy it!!

One great thing about this recipe, is you can use any combination of nuts/dried fruit as long as you have the proportions right....

 In a large bowl, add 4c Old-fashioned Oats to 4cups nuts--I used 2c pecans, 1.5c slivered almonds, 1/4 chia seeds and 1/4 flax seeds......but you can just use 4cups of any of your favorite nuts you choose!

 Now flax seeds.....

 1c currants

 3c dried cranberries....(remember any combination of dried fruit you like, as long as it equals 4cups)

 1tbs Cinnamon

 Now, in a measuring cup, add 3/4vegetable oil and 3/4 honey and mix together, then pour into your oats/nuts/fruit mixture and stir together.....

 On two cookie sheets, lay out your granola in an even coating...put in a 350degree oven and turn every 5 minutes for approx 30 minutes......

 until your granola reaches a golden brown but BE CAREFUL not to let it burn, checking on it often is the easiest bet!

 Now, add to your favorite yogurt for breakfast......

 Or, put it in a pretty jar with a bow and give it to someone you like for Christmas, they will thank you for it!

Granola (as adapted from Barefoot Contessa Recipe)

4c nuts (raw, the baking kind, nothing already roasted or they will burn before the rest is finished)

4c dried fruit

4c OLD FASHIONED oats--not quick cooking oats

1tbs cinnamon

3/4 vegetable oil

3/4 honey

Mix all dry ingredients together, then mix in the combined vegetable oil and honey mixture. Spread out onto a GREASED cookie sheet into an even layer (will make two cookie sheets full).  Put into a 350 degree oven, turning the granola every five minutes until golden brown. Let cool completely then serve!

Kindof like French Onion Soup

FIRST THINGS FIRST.......BEN PASSED THE BAR!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you for ALL of the love, support, and prayers you have give us over the past 3.5 years! We are so very blessed!

Now onto the food.....
One thing I've really missed once being vegan is French Onion Soup, onions might actually be my favorite vegetable, and I add them to EVERYTHING! I decided to try and figure out a way to make it without the beef broth and cheese! It turned out DELICIOUS and it couldn't have been simpler! It's a great main course or side dish for all of the holiday meals approaching, I hope you enjoy!!

 Slice three large onions and add to 4TBS of olive oil in a pan on medium heat....

 Now add your spices: 1/2tbs dried thyme, 1tsp ground time, 1tsp red pepper flakes, 1tbs salt, 1/2tbs pepper.....

Stir together and put a lid on the onions and let cook for 35 minutes on a medium low heat, its important that you cook the onions but do not brown the onions.....

Once your onions look about like this.....

Deglaze the bottom of the pan with 3/4c red wine, I used pinot noir....

And as always, only use a wine that you would drink from a glass, not the "cooking wine"

You can also skip this step if you prefer not cooking with alcohol.

Next, add 6c vegetable broth, and three bay leaves. I also added 1/4c of minced dried onion b/c I had it on hand...if you don't no worries, omit it! Cover the mixture again and let simmer on a medium low heat for 30 minutes.

While the soup is simmer, you can make croutons....sliced french bread or baguette, drizzle with olive oil, garlic salt, and fresh thyme and bake in the oven 350 until browned!

Enjoy!!

French Onion Soup
4tbs olive oil
3 large onions sliced
1/2tbs dried thyme (or double up on the Thyme if you only have one or the other)
1tsp ground thyme
1tsp crushed red pepper flakes
1tbs salt
1/2tbs pepper
3/4c red wine (merlot, cabernet, pinot noir)
6c Vegetable broth
3bay leaves
1/4c dried minced onion

Crouton
baguette sliced
drizzled with olive oil
sprinkled with garlic salt, pepper and thyme..... Oven 350 for approx 10 minutes.

Start by preheating your olive oil on medium high in a soup pan....Add your sliced onions, thyme, crushed red pepper, salt and pepper. Cover with a lid checking every five mintutes or so for 35 minutes, making sure not to brown the onions.  Turn up heat of burner to high heat and deglaze the pan with wine. Let simmer for approx 5 minutes. Add vegetable broth, bay leaves, and minced onion. Turn the burner on medium low and let cook for another 30 minutes. Top with croutons and enjoy!