Vegan Corn and Roasted Poblano Chowder

image (3)

I’ve been seeing poblano’s everywhere lately and while I have never cooked with them before, something about them just drew me in! I made a stuffed poblano recipe that needs a little work before it goes on this site and then followed it up with this recipe.

It takes a little work but Scott and I ate this every night for about 4 nights because it makes enough to serve 8. So, on an evening or an afternoon where you have some time, whip this up and enjoy it for the week or freeze and reheat at a later time. We surely were not sick of it by night 4…… 

Read More »

Costa Rican Inspired Cabbage Cups

IMG_2413

I was so excited to head to the farmer’s market last Sunday! With the holidays and our trip to Costa Rica, it has been a long time since I was there and I couldn’t wait to see what was fresh and new. I always go to the farmer’s market looking to get my veggies to roast for the week but I generally also go knowing that lunch is on the horizon so I look for inspiration from what is available to create a new meal. I’ve made recipes like my Pea Salad and Green Panzanella this way.

… 

Read More »

Parsnip Chips

Screen Shot 2013-11-04 at 1.35.29 PM

To be quite honest, I had never ever cooked with a parsnip before but I knew I had The Conscious Cleanse coming up and I would certainly be missing my roasted sweet potatoes. So, I tested out the recipe I use for sweet potatoes but subbed parsnips instead, which is a cleanse friendly veggie. Let’s just say it was a quick romance, as I fell in love immediately. These chips are so simple, delicious and satisfying!… 

Read More »

White Beans and Cabbage

White Beans and Cabbage

This is on the cover of Heidi Swanson’s Super Natural Everyday and it looks oh so inviting. I have this book displayed in my kitchen so I could barely wait to try this recipe out. I, of course, made a couple of modifications that are reflected below but a big thanks to Heidi for sharing her wisdom and to Steamy Kitchen for capturing this shot!

White Beans and Cabbage
 
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tbsp extra virgin olive oil
  • 2 sweet potatoes, scrubbed and cut into tiny cubes
  • 1 large shallot, thinly sliced
  • 1 Tbsp hot paprika
  • 3 cups cooked and cooled white beans or about 1 can (15 oz) white beans, rinsed and drained
  • 6 cups finely shredded green cabbage
  • Sea salt and pepper
  • Freshly grated parmesan cheese (optional)
Instructions
  1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 5 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.
  2. Add in the shallots, the white beans and the paprika spread all around the skillet. Let cook, undisturbed for 2 minutes to brown just a bit, then scrape and toss again, making sure to cook until the beans are nicely browned on both sides.
  3. Stir in the cabbage and cook for another minute or so until the cabbage looses a bit of its structure. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again.
  4. Serve with a sprinkle of parmesan cheese.

 

Squash, Chickpea and Kidney Bean Soup

Red Lentil and Squash Soup

It’s getting to be that time of year where nothing is more satisfying than a nice warm bowl of soup. I love this recipe because it is loaded with vegetables but also packed with protein because of the two types of beans. I enjoy this soup with some kale chips on top! Photo and recipe courtesy of Eating Well.

Squash, Chickpea and Kidney Bean Soup
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 can (15oz) chickpeas, or ¾ cup dried and overnight or quick soaked
  • 2½ lbs butternut squash, cut into 1 in cubes
  • 2 large carrots, peeled and cut into ½-inch pieces
  • 1 large onion, chopped
  • 1 can (15oz) red kidney beans, or ¾ cup dried and overnight or quick soaked
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1½ teaspoons ground cumin
  • 1 tsp salt
  • 1 Tbsp hot paprika
  • ¼ teaspoon freshly ground pepper
  • ¼ cup lime juice
  • ½ cup chopped roasted unsalted peanuts
  • ¼ cup packed fresh cilantro leaves, chopped
Instructions
  1. Combine the chickpeas, squash, carrots, onion, red beans, broth, tomato paste, ginger, cumin, salt, paprika and pepper in a slow cooker.
  2. Put on the lid and cook on low until the chickpeas are tender and the beans have begun to break down, 5 to 6½ hours.
  3. Put about half of the cooked soup into a food processor and pulse until beans are mashed. Add this mixture back into the soup and mix well.
  4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

 

Easy Weeknight Paella

Paella

Both my husband and I have spent quite a bit of time in Spain. And there isn’t anything that brings you back there quite like a good paella. Everyone knows we love Spanish food, so for our wedding we received everything from paella pans to bags of traditional spanish rice to saffron. I figured it was about time to give a homemade paella a try, so we turned on some Spanish guitar music and enjoyed this delicious meal. This is an incredibly easy dish, that is not too hands on so its the perfect crowd pleaser that allows you to chat with your guests while making the dish. Buen provecho!

Easy Weeknight Paella
 
Cook time
Total time
 
Serves: 6
Ingredients
  • ¼ cup olive oil
  • 1 large yellow onion, chopped
  • 5 cloves garlic, minced
  • 4 cups (32 oz) vegetable broth
  • 2 cups valencia/paella rice (if you cannot find, you can use arborio)
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 2 cans (15oz) diced tomatoes
  • 1 Tbsp spicy paprika
  • 1 cup frozen peas, defrosted
  • 2 cups artichoke hearts, quartered
  • Salt and pepper to taste
  • 1 lemon sliced
Instructions
  1. Heat oil in a paella pan and saute the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
  2. Pour the rice into the paella pan and saute for about 3 minutes. Add the bell peppers, tomatoes and paprika and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20-25 minutes or until almost tender and almost all the liquid has been absorbed.
  3. Stir in the peas and artichoke hearts. Salt and pepper to taste and continue cooking until the liquid has been absorbed and the rice is tender.
  4. Garnish with lemon wedges and serve.

 

Crock Pot Jambalaya

Screen Shot 2013-08-24 at 6.02.27 PM

This is one of my favorite crock pot dishes. Very little prep time and you come home to an absolutely delicious meal!

For updated recipes and photos check out The Simple Kitchen!

Average Time: 10 minutes prep, 4-8 hours cook time

Serves: 6

Ingredients

1 onion, diced

3 cloves garlic, minced

2 stalks celery, diced

2 carrots, diced

2 red bell peppers, chopped

1 can (15 oz) diced tomatoes (I used fire roasted with green chilies)

1 can (15 oz) garbanzo beans, drained

1 cup long grain brown rice

1 Tbsp hot sauce

2 tbsp fresh thyme, minced (or 2 tsp dried)

1 tsp sea salt

1/2 tsp ground black pepper

1 Tbsp spicy paprika

2 C water

3 tbsp fresh parsley, minced

Directions

1. Place onion, garlic, celery, carrots, peppers, tomatoes, rice, and beans in the crockpot in that order.

2. Add hot sauce, thyme, salt, pepper, paprika and water.

3. Cover and cook on low for 8 to 9 hours or on high for 4-6 hours.

4. Once it’s finished cooking, toss in parsley and stir until well combined.

Serving suggestion: Serve with brussel sprouts or vegetable of choice. To make a non veggie version of this, add in sausage during step one and/or throw in shrimp and hour before it is done cooking.

Photo Credit: Aine Carlin

Best Brussels Sprout Recipe

Since discovering this recipe, I switched from the person who used to avoid brussels sprouts into the person who seeks them out whenever they are in season. Anytime I’ve made this, I have had several people ask me for the recipe. This one is a keeper!

Average time: 30 minutes

Serves: 8

Ingredients

4 Tbsp olive oil, more as needed

12 medium french shallots (approx 2 cups), thinly sliced

6 cloves of garlic, thinly sliced

2 lbs brussel sprouts, ends removed and sliced in half

4 Tbsp pine nuts

2 Tbsp fresh lemon juice

Directions

1. In a large saute pan or dutch oven, heat olive oil over medium heat. Add shallots and saute until translucent, about 3 minutes. Add garlic, stir 1 minute or until fragrant.

2. Add brussel sprouts, increase heat to medium-high and saute until tender, about 8-10 minutes. Season with salt and pepper to taste. Stir thoroughly.

3. Remove from heat. Stir in pine nuts and drizzle with lemon juice.

Serving Suggestion: I’ve also added in some spicy paprika (approximately 1-2 Tbsp, depending on your liking for spice). You can add this in immediately after adding brussel sprouts.

Photo Credit: Real Simple