Super Simple Bean Soup

 1/2 c. olive oil

2-3 tsp. minced garlic

3 (16 oz.) cans of beans, drained and rinsed (white, navy, cannellini, etc.)

salt and pepper, to taste

1 c. water or broth

Sauté the garlic in the olive oil for a few minutes, then add the beans, salt and pepper. Simmer for 5 minutes, then add the water/broth. Use an immersion blender to break up some of the beans, but don't make it perfectly smooth. Simmer for 5 more minutes, and adjust seasonings (maybe add some chopped parsley?) before serving.

Black Lentil Curry

 

• 2 tablespoons coconut oil
  
• ½ yellow onion, diced
• 3-4 cloves of garlic, diced or minced
• 1 tablespoon fresh ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ teaspoon mustard seeds
• 1 tsp garam masala
• 1 tsp turmeric
• ½ teaspoon salt
• 2 cups water or vegetable broth
• 1 cup black lentils
• 1 cup tomato sauce (or 1/2 c. tomato paste with 1/2 c. water)
• 1 cinnamon stick
• 1 cup coconut milk
• Fresh cilantro

Instructions

1. Place the coconut oil in the electric pressure cooker. Turn the Instant Pot on the saute function.
2. Add the onion, garlic, ginger, cumin seeds, coriander seed, and mustard seeds, and cook for 3-5 minutes or until softened.
3. Add the garam masala, turmeric, and salt and blend into the oil and vegetables.
4. Turn the Instant Pot off (cancel). Add the vegetable broth and use a wooden spoon to scrape any bits of seasoning off the bottom of the pot.
5. Add the lentils and tomato sauce. Stir to blend. Add the cinnamon stick.
6. Place the lid on the electric pressure cooker and seal. Set to pressure cook for 30 minutes.
7. When the time is up allow the pressure cooker to naturally release the pressure for another 30 minutes or so. Remove the lid from the Instant Pot away from the face.
8. Add the coconut milk while the Instant Pot is still on the warm function. Serve once the coconut milk is warmed through. 

Sweet Potato Fajitas

 1-2 sweet potatoes, peeled and sliced long

2 T. olive oil

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. cumin

1/2 tsp. paprika or chili powder

Stir sliced sweet potatoes with oil and spices. Spread out on roasting pan covered with parchment paper. Roast in the oven at 450 degrees for 30 mins., stirring once during cooking time.

Serve with guacamole, crema, Spanish rice, beans, tortillas, salad, tomato, etc.

Crema (opt.):

1 c. yogurt

zest and juice of 1 lime

salt, to taste

Red Lentil Curry

 Chicken pieces, diced (opt.)

1 T. oil

2 med. onions, chopped

1 1/2 T. curry powder

1 c. dried red lentils, rinsed

2-3 c. chicken broth

1 c. fresh spinach

natural yogurt (opt.)

Fry onions (and chicken, if using) in oil. Add curry powder and cook for another minute. Then stir in the lentils and broth. Cook until the lentils are soft, adding more liquid as needed for desired consistency.  Remove from heat and add spinach, allowing it to wilt just before serving. Stir in yogurt, if desired. Serve over basmati rice.

Falafel

These are addictive; you just don't want to stop eating them they're so good!

2 c. dried chickpeas
1/2 c. fresh parsley
1 c. fresh cilantro
1 small onion
3-4 T. garlic, minced
1/2 T. salt
1 T. pepper
1 T. cumin
1 T. coriander
olive oil

Soak the dried chickpeas in water overnight. (I like to change the water out in the morning and continue letting them soak until I'm ready to use them in the evening.)

Place the soaked chickpeas and all the other ingredients into a food processor. Pulse until a fine grainy mixture is achieved. (Pieces should not be too big nor too small: just right.)

Heat a thin layer of oil in a large skillet until it shimmers. Drop falafel dough onto the skillet and quickly shape with your spoon or spatula. Allow each piece to fry until golden around the edges, then flip. When both sides are golden and crispy, transfer to a serving dish and enjoy!

Red Lentil Soup

6 T. olive oil
2 large onions, chopped
4 garlic cloves, minced
2 T. tomato paste
2 tsp. cumin
1/2 tsp. salt, to taste
1/2 tsp. pepper
1/4 tsp. chili powder or cayenne, opt.
2 quarts chicken or vegetable broth
2 c. water
2 c. red lentils
2 large carrots, peeled and diced
lemon juice, to taste
6 T. chopped fresh cilantro, to taste

In large pot, heat oil and saute onion and garlic. Stir in tomato paste and seasonings.  Add broth, water, lentils, and carrot.  Simmer for 30 mins, until lentils are soft. Use a blender to puree soup. Add lemon juice and cilantro just before serving, or serve on the side.

Asparagus Avocado Salad

1 lb. asparagus
8 fresh mushrooms, sliced
1 ripe avocado, peeled and cubed
1 med. zucchini, diced
1 large tomato, chopped
1 med. red onion, diced

Dressing:
2 T. lemon juice
2 T. olive oil
1 T. basalmic vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper

Trim Asparagus and cut into 1 1/2 inch pieces. Place in a microwave dish and add 2 T. water. Cover and microwave 3-6 mins until tender-crisp. In a large bowl, combine all the vegetables; toss gently.

Combine the remaining ingredients in a jar with a tight fitting lid. Shake well and pour over salad; toss to coat. Cover and refrigerate until serving.

Carrot and Cilantro Soup

• 1 tablespoon of olive oil
• 4 large carrots, peeled and roughly chopped
• 1/2 large onion, roughly chopped
• 900ml (1 1/2 pints) vegetable stock
• large bunch fresh coriander, roughly chopped

1. Heat the oil in a large saucepan over medium heat.
2. Saute the carrots and onion for a few minutes until the onion has softened a little.
3. Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
4. Remove from heat and allow to cool slightly.
5. Puree the soup until smooth, using a hand blender or food processor.

From: http://allrecipes.co.uk/recipe/113/carrot-and-fresh-coriander-soup.aspx

Avocado Hummus

• 1 (15 oz) can chick peas, well drained
• 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
• 3 Tbsp olive oil, plus more for serving if desired
• 1 1/2 Tbsp tahini
• 3 Tbsp fresh lime juice
• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• 1/8 tsp cumin
• 
  

• Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

From: http://www.cookingclassy.com/2014/05/avocado-hummus/

Egg Fried Rice

1 1/2 c. rice
3 c. water
1 tsp. salt
1 (12 oz.) bag of peas and carrots

1 sm. onion, opt.
2 T. sesame oil
4-5 eggs, beaten
2-3 T. soy sauce
2 T. chopped green onion

(Preferably the day/morning before:) Combine rice, water, salt and peas and carrots. Bring to a boil, cover, then turn off to finish cooking (about 15 mins.) Once cooled, refrigerate until ready to make dinner.  (You can also used left over rice from another meal, then just add the thawed peas and carrots during the frying stage.)

In large skillet, heat oil and saute onion, if using. Add eggs and scramble in oil. Add cold rice and soy sauce. Cook until thoroughly heated. Serve topped with green onion.

Chicken Curry (with Vegetables)

2 T. oil
1 small onion, chopped
4 tsp. minced garlic
4 pieces fresh ginger (each about the size and thickness of a 25-cent coin), minced
2 tsp. Madras curry powder
1/2 c. diced tomatoes
1/2 c. heavy cream or half-and-half
1 lb. chicken breast, cut into 2-inch cubes
(Optional Vegetables -potatoes, cauliflower, peas, carrots)
1 tsp. salt
2 T. finely chopped cilantro

Heat oil in large skillet. Add onion and garlic and saute until slightly browned. Stir in curry powder, then add tomatoes. Cook 5 mins., then add cream. Puree the sauce in a blender, then add it back into the skillet. Add the chicken cubes and salt; simmer 12-15 mins., until chicken is cooked through. (Add any vegetables and cook until just done.) Just before serving, sprinkle with fresh cilantro.

Delicious over basmati rice.

Pinto Beans and Rice

16 oz. dried pinto beans
1 can green chilis
2 T. minced garlic
1 onion, diced
1 can (15 oz.) diced tomatoes
1 tsp. apple cider vinegar
1 tsp. paprika
1 T. cumin
1/2 tsp. oregano
1 tsp. chili powder
1 T. dried cilantro, or 1/4 c. fresh, chopped
salt and pepper, to taste
7 c. water
1 c. white rice

Soak the beans overnight or longer. Drain.

In blender, combine the rest of the ingredients, except the white rice, and blend until smooth. Pour over the beans. Bring to a boil, then reduce heat and simmer until beans are soft, 3-4 hours. Towards the end of the cooking time, add the rice.

Classic Beans and Rice

2 T. olive oil
1 c. onion, finely chopped
1 red bell pepper, finely chopped
2 T. minced garlic
3 cans (47 oz.) black beans, drained
1 T. cumin

Heat oil in a medium saucepan. Add onions, peppers, and garlic; cook until tender. Add beans and cumin. Bring to a boil. Serve over white rice. (Three cups prepared is about right.)

Potato Soup (Dairy-Free)

5-6 med. potatoes, diced
1 onion, chopped
3 T. butter or oil
3 c. rice milk (or soy)
4 T. potato flour
salt and pepper, to taste
(ham, cut into pieces, opt.)

Boil the potatoes in water, then drain and set aside.

Meanwhile, saute the onion in oil until tender.  Add the milk and potato flour. Stir until the lumps dissolve. Stir in potatoes. Stir in salt and pepper as desired. (You may add chunks of ham if you'd like.)

Comfort food at it's best. Great served with Irish Soda Bread.

Instant Potato Pancakes

1 c. cold water
1 egg, beaten
1/2 tsp. salt
3/4 c. dry potato flakes
1 T. chopped chives
1 pinch freshly ground black pepper
1 pinch paprika
2 T. oil

Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.

Heat oil in a large skillet over medium-high heat. Swirl the pan to coat it evenly. Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.

Apple Crisp

Filling

3 lbs. (about 6-7) Granny Smith apples
2 T. lemon juice
1/4 c. granulated sugar
1 tsp. cinnamon
2 T. oil
1/2 c. applesauce

Topping

8 T. butter (or dairy-free substitute of choice)
1 c. gluten-free flour blend of choice
1 c. rolled oats or uncooked quinoa flakes
1/4 c. brown sugar
1/4 c. sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 cup unsalted toasted sunflower seeds**

1. Preheat oven to 450 degrees F. Lightly grease an 11x13" baking dish. Set aside.

2. Peel and core the apples. Slice them into 1/4 to 1/2-inch wedges and place them in a bowl. Add lemon juice, sugar and cinnamon and toss well to coat.

3. Place oil in a skillet. Set burner to medium heat and toss in apple mixture. Stir gently until apples and sugar start to caramelize, about 2 minutes. Add reduced apple cider and cook for 10 minutes until tender. Pour cooked apples into prepared baking dish.

4. To prepare topping, melt butter and pour into a bowl. Add remaining topping ingredients and mix well to combine. Sprinkle topping over cooked apple mixture.

5. Place baking dish in preheated oven and bake on middle rack for 20 to 25 minutes or until top turns golden brown.

6. Remove from oven and cool slightly. Serve warm by spooning apple crisp onto individual dessert plates or refrigerate for several hours and cut into squares.

(**Note: To toast raw sunflower seeds, place in a skillet over medium heat and stir until golden brown.)

Western Broccoli Salad

4 cups fresh broccoli florets
1 med. tomato, chopped
1 can (16 oz.) kidney beans, rinsed and drained
3/4 c. chopped sweet onion
1 c. shredded cheddar cheese
1/4 tsp. salt
3/4 c. ranch dressing

Fill pot with 1 in. water and broccoli and boil for 1 min. Cover and remove from heat; let stand for 3-4 mins until tender-crisp. Drain and allow to cool.

In a serving bowl, toss broccoli and all other ingredients together until thoroughly coated with dressing. Refrigerate until serving.

Yummy, colorful, and healthy!

Everyday Yellow Dal

1 c. yellow lentils or split peas
1 large tomato, cut in wedges
1 T. canola oil
1/2 tsp. cumin seeds
1 med. red onion, chopped
3 large garlic cloves, pressed or minced
1-2 tsp. garlic paste
1 tsp. coriander powder
3/4 tsp. ground turmeric
1/4-1/2 tsp. cayenne
1/4 c. minced cilantro or parsley
1 T. butter
1/2 tsp. salt

Rinse the peas and put in large saucepan. Add tomato and 3 cups water. Bring to a boil. Reduce heat, cover, simmer until tender, about 1/2 hour. Meanwhile, heat oil in a skillet over high heat. When it begins to smoke, add the cumin seed, covering the pan with a lid. After they quit sputtering, add the onion and saute over med.. heat. Three minutes later, add the garlic and saute until most of the onion is dark brown. Add the spices and pour over the dal. Add the cilantro, butter and salt, simmer another 5 minutes. Serve hot.

(Notes: Different lentils require different cooking times. I like using red lentils which are smaller and take less time to cook. I don't let the oil smoke or the cumin get too brown. The seeds will burn easily. I don't let the onion get very dark either. Play around with the spices to see what you like more/less of, or what you actually have on hand. To each his taste.)

Sweet Potato Fries

2 lbs. sweet potatos
2 T. olive oil
salt

Peel sweet potatoes and slice 1/3 inch thick. (Can use cookie cutters to cut out fun shapes for kids.) Toss pieces with oil and place on baking sheet. Sprinkle with salt. Bake 30 mins in oven or microwave on high for 3 mins.

Broccoli and Potato Soup

2 tsp. olive oil
1/2 onion, chopped
1 med. potato, peeled and diced into 1/2" pieces
3 c. broccoli, chopped (frozen works well)
3 c. vegetable stock
1 c. Monterrey Jack cheese, shredded

In large pot, saute onion in oil over med. heat. Add potatoes, broccoli and stock; bring to a boil. Reduce heat and simmer, covered. for 12-15 mins. Remove from heat and allow to cool slightly. Puree in blender, food processor, or with a hand-held mixer. (Recipe says to add the cheese in while you puree, but it works just as well to serve it on the side. You can also add some diced ham after pureeing for a bit of protein.)