Tag: vegetables

Spicy African Peanut Stew with Freekah

Spicy Peanut Stew

 
One of my favorite go-to recipes during the cool months is this Spicy African Peanut Stew. I can’t think of a better way to kick off Autumn than with a hearty and healthy stew. This recipe has a lot of flavors going on which makes it very comforting. Spicy chilies add a kick while sweet potatoes and carrots add nice bulk and  although you don’t usually find peanut butter in stew recipes, it is what makes this recipe oh so good. Usually I ladle this stew over brown rice, but today I am using freekah; a chewy, earthy and nutty grain.

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Spicy African Peanut Stew with Freekah

Spicy African Peanut Stew with Freekah

Ingredients

  • 2 tbsp coconut oil
  • 2 celery stalks,chopped
  • 2 carrots, thinly sliced
  • 1 large sweet potato, diced
  • 1/2 c red onion, diced
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 cans petite diced tomatoes with green chiles
  • 2 cans diced tomatoes
  • 1/2 c peanut butter (I used chunky)
  • 1 c water
  • Handful of chopped cilantro, garnish
  • 1 lime, cut into wedges for garnish
  • 1 c freekah or brown rice

Instructions

  1. In a Dutch oven, heat coconut oil over medium heat. Add ginger and garlic. Stir and cook 5 minutes with lid on.
  2. Add carrots, sweet potato, celery and onion. Cook 7 minutes with lid on, stirring occasionally.
  3. Cook rice according to package directions.
  4. Add tomatoes. Stir and bring to a simmer. Allow to simmer 15 minutes.
  5. Add water and peanut butter. Stir to incorporate. Cook an additional 10 minutes.
  6. Add 1/2 c rice to a bowl and ladle stew over the top. Garnish with lime and cilantro.
http://freshandfit.org/spicy-african-peanut-stew-with-freekah/

 

Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Seasonal Chopped Salad Recipe

Farmers markets and grocery stores are full of vibrant produce this time of year. You can find many unique varieties of old favorites. Just today I saw “Apple-cots” which I am guessing is a hybrid of an apple and apricot. I couldn’t resist picking up purple bell peppers. They were something I have never seen before, so I thought they would be perfect for today’s salad recipe. I am going to serve this creamy herbed goat cheese dressed salad tonight alongside some grilled sausages. This seasonal chopped salad has some great springtime favorites in addition to the purple peppers; crunchy radishes, cool cucumbers and tender fingerling potatoes. My favorite part is the creamy herbed goat cheese dressing with fresh lemon and dill.

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Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Ingredients

  • 1 c fingerling potatoes
  • 1 c radishes, quartered
  • 1 c bell pepper, diced
  • 1c seedless cucumber, diced
  • 1 tsp minced garlic
  • 1/3 c olive oil
  • Juice of 1 lemon
  • 1 handful of dill, finely chopped
  • 2 tbsp soft herb goat cheese
  • Sea salt and black pepper to taste

Instructions

  1. Bring a pot of water to boil. Add potatoes. Simmer 15 minutes or until fork tender. Strain potatoes and chill for at least 20 minutes.
  2. In the meantime, chop vegetables and combine in a large bowl.
  3. Whisk together olive oil, goat cheese, garlic, lemon juice and dill until smooth. Season with salt and pepper.
  4. When potatoes are cool, slice them in half and add with the rest of vegetables.
  5. Pour dressing over vegetables and stir. Refrigerate until serving.
http://freshandfit.org/seasonal-chopped-salad-with-herbed-goat-cheese-dressing/

 

Grilled Vegetable Flatbread with Quinoa, Flax and Oat Crust

Grilled Vegetable Flatbread

Did you know you can make healthy delicious flours using your favorite nuts, seeds and grains? Today I am going to show you how. It is super simple and creates a crust that is chewy and crunchy with a nutty rustic flavor.  You can make amazing pizza on the grill this summer that is nutritious and beautiful. This grilled vegetable flatbread recipe uses blue cheese, but you can substitute any cheese your family prefers.

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Grilled Vegetable Flatbread with Quinoa, Flax and Oat Crust

Ingredients

  • 1.5 c old fashioned oats
  • 1/2 c dry quinoa
  • 1/2 c flaxseeds
  • 1 egg
  • 1 c water
  • 1 tsp garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp chili flakes (optional)
  • 5-10 fresh rosemary leaves
  • 1 c blue cheese crumbles
  • 1 c cherry or grape tomatoes, halved
  • 1/2 a medium red onion, thinly sliced
  • 1/2 a bell pepper, sliced into thin rings
  • 2 tbsp olive oil

Instructions

  1. Heat grill to 400. Like a 9x13 baking sheet with parchment paper.
  2. Combine oats, flaxseeds, quinoa in a food processor. Blend until fine.
  3. In a large bowl, combine flour mixture, basil, oregano, garlic.
  4. Stir in egg and water. Form into a ball.
  5. Press ball out onto baking sheet using hands.
  6. Set on grill for 5 minutes.
  7. In the meantime, toss veggies in 2 tbsp olive oil.
  8. Using an oven mitt, remove crust from grill. Arrange blue cheese and veggies on top. Return to grill for 20 minutes.
  9. Garnish with chili flakes and Rosemary.
http://freshandfit.org/grilled-vegetable-flatbread-with-quinoa-flax-and-oat-crust/

Baby Portobello and Greens Casserole

Baby Portobello and Greens

An earthy and rustic side dish best describes today’s recipe. It could take the place of a salad or any hot vegetable dish. Made up of sweet onions and hearty portobello mushrooms, with a bubbly cheese on top, this dish is sure to be a crowd pleaser. It is also a wonderful offering for the vegetarians in your life.

2 large bunches of kale or mustard greens, stems removed and leaves coarsely chopped
1 medium white onion sliced into rings
8 oz sliced baby portobellos
1 cup shredded Swiss, Gruyere or Jarlsberg cheese
2 tbsp butter
1/3 c heavy cream
1 tbsp minced garlic
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
sea salt and pepper to taste

Melt 2 tbsp butter in a medium Dutch oven. Add sliced onion, cover and cook stirring occasionally until onions start to soften, about 7 minutes.

Add garlic and mushrooms and stir. Allow cook 5 minutes longer.

Add heavy cream, half the cheese, and seasonings. Stir well.

Add greens and combine until wilted.

Turn on broiler. Add remainder of cheese and season with sea salt and pepper. Broil until cheese is browned and bubbly.