Pumpkin Chicken Coconut Curry Stew

Pumpkin Chicken Coconut Curry Stew

After Halloween, I had a big pumpkin that I wanted to breakdown into pieces that I could consume. It was a very fun and rewarding experience. And it was shocking home much pumpkin you got from just one little pumpkin! If you are looking for cost savings meals in the fall, definitely consider buying pumpkins. The pumpkin was also a great ingredient for a coconut curry. You could also use sweet potato as well.

ingredients:

2 cups+ raw fresh pumpkin cubed
red pepper
chicken breast
onion
1 can coconut milk
1 tbsp curry powder
1-2 tsp cayenne pepper

garlic
1-2 tsp cumin
1/2 tsp salt
ground pepper
1 tsp brown sugar

handful of cilantro

lime

chicken stock

directions:

1. Dice up some onions, and put them in a medium size to large pot in some oil or butter. Start to cooking the onions down until they become caramelized. While the onions are cooking, prep your other ingredients. Make sure you have your pumpkin in cubes, maybe 1 inch wide. Also some red pepper. If you haven't done so already, you could cook the chicken breast in the oven before hand and cut that up. Or you could cut the chicken and put it in the curry at the same time as the pumpkin.

2. After the onions are done cooking, you can add your spices, and garlic to them. Heating the spices will help reinvigorate them. After a few minutes, add your coconut milk. If the coconut milk doesn't look like enough, you can also add a little chicken stock to stretch it out. But don't add too much or you'll lose the coconut goodness.

3. Toss in your pumpkin, chicken, and red pepper at this time. And turn down to medium heat. Let it simmer and cook the pumpkin through. Maybe 15-20 minutes.

4. Once the pumpkin has cooked through taste the curry. Is it salty enough? Is it sweet enough? Is it spicy enough? There is a good chance you might want to add some salt, brown sugar, or cayenne pepper just to get it right.

5. Once the curry is done. Spoon it into bowls. You could eat it with rice. But definitely eat it with a squeeze of lime for some freshness and acidity. Also, some chopped cilantro.

Chickpea and Chorizo Soup

Chickpea and Chorizo Soup

I found a recipe for this soup on a Jamie Oliver recipe. I changed it a little, like I didn't add the egg for example. I just thought I'd make the recipe a little easier from things from my fridge and pantry. It was a nice spicy soup, good for the winter time.

ingredients:

half a link of chorizo
1 can of chickpeas

1 carrot
1/2 onion
handful of kale
1 can diced tomatoes
1/2 container of chicken stock (or veggie)
2 cloves garlic
1 tsp cayenne

1 tsp paprika
salt
pepper

directions:

1. Dice one onion, and put it in a large pot with some oil or butter. Chop up about half a link of store bought chorizo, and toss that into that pot after the onions get translucent or caramelized. At this point you can also toss in one carrot cut into tiny pieces. Put in 1 tsp of cayenne pepper, salt, and pepper and mix. Next, put in about 2 cloves of garlic crushed. And cook for 1-2 minutes.

2. Then add your can of diced tomatoes, and about 1/2 container of chicken stock. Put in about as much as you'd like. After that, you can put in one can of whole chickpeas. Put the pot at about medium heat, and cooking for 15-20 minutes.

3. Let the pot cook, so that the carrots and chcikeaps are all cooked through. Then add in a handful of chopped kale into the pot. Cook for a few more minutes.

4. Taste the soup. Is it spicy enough? Salty enough? Add more cayenne pepper or chili flakes for spice. If you'd like the soup to be a little redder you could also add some paprika.

Wintery Spicy Sausage Kale Soup

Wintery Spicy Sausage Kale Soup

A great winter soup that is filling, but is also a little different. Tired of beef stew or chicken noodle soup? Give this soup a try! The turkey sausage is a refreshing change of pace compared to boring chunks of chicken breast. Also this soup is spicy, which also makes it great for the winter months or if you have a cold.

ingredients:

2 spicy or mild turkey sausages. You can substitute with pork as well, turkey is just healthier

2 white or yellow potatoes, skins on, sliced of cubed
handful of kale
garlic
salt
pepper
chili flakes, or cayenne pepper
1-2 containers chicken stock, or veggie stock
1 onion

butter

flour
cream or milk (optional)

directions:

1. Dice up your onion, and put it in a large pot with some butter or oil. Let it simmer and start to caramelize. When it's starts to become translucent put in your turkey sausage. If they are in casings, cut the casing of the turkey and squeeze out the meat inside. Season the onions and meat with salt, pepper, chili flakes (cayenne), and crushed garlic.

2. After you have cooked the meat for a while in the onions and spices, add your stock. At this point add your potatoes well.

3. In a sauce pan, add some butter. Melt it down, then slowly start to add flour. Make a rue which you will use to thicken your soup. If you don't want to make a rue, or you want your soup to be creamy add some cream or milk instead. Or you could add both.

4. Cook the soup on low to medium heat until the potatoes are cooked through. Once the potatoes are almost cooked, put in some chopped up kale and let it cooked for at least a few more minutes.

5. Taste test your soup. Is it spicy or salty enough for you? I find I like mine a little spicy, so I might add some more chili flakes at this point if I want.

Tacos Al Pastor with Homemade Small Tortillas

Tacos Al Pastor with Homemade Small Tortillas

So I was watching the Sandwich King show one day, and Jeff Mauro made some tacos al pastor, which I believe is one or the most popular tacos in Mexico. Pork and pineapple, how could you go wrong? I also made the corn tortillas at home which were fairly easy. I wanted to have tiny ones, and you just can't buy those in the store from what I've seen. I also didn't have a tortilla press, so I was pressing balls of dough with a plate.

ingredients:

pork - any cheap cut of pork will do, as you'll be cutting it up into smaller pieces
pineapple (or pineapple juice)
red onion
chipotle peppers in adobo sauce (or cayenne)

cumin
garlic
salt
lime
cilantro

masa flour
water
salt

directions:

1. If you are going to make your own tortillas, you'll want to make them ahead of time. The number of ingredients really isn't a lot, and they aren't too complicated to make. Though maybe hard to master, and make them perfect. If you have a tortilla press, great! If not, like me, just press them with a plate.

2. On the back of your masa flour (corn flour) there are probably directions. Basically combine masa flour with water and salt. Then form them into little balls. Press them with a plate wrapped in saran wrap so that they won't stick. While you are working, you might want to cover the tortillas or dough with a wet paper towel to keep them from drying out.

3. In a frying pan, or cast iron pan, cook the tortillas. About 1-2 minutes each side. They will bubble and turn brown a little bit. That's when you know they are done.

4. To make the pork. Cut your pork into small pieces. If you can, marinate the pork overnight for optimal flavour. While your pork is marinating, you can dice up some red onions, and chop some cilantro to top on your tacos.

5. Grilled or fry some sliced pineapple, or use pine apple juice. Put it in a food processor with some chipotle peppers in adobo sauce (or use cayenne pepper if you don't have any), garlic, cumin, salt and blend. Mix the sauce with the pork, and put in a freezer bag to marinate. Set some pineapple aside if possible, and cube it to top on your tacos.

6. Pull out freezer bag, and in a cast iron pan or frying pan. Cook the pork in some oil. Turn and flip it around to make sure all sides get cooked.

7. When the pork is cooked. Spoon over your tortillas, and add some cubed grilled pineapple, diced red onions, and chopped cilantro. Put some limes on the side that you can squeeze on before eating.

Curried Red Lentil Dhal

Curried Red Lentil Dhal

Made this recipe off a red lentil dhal recipe of Michael Smith's. It is easy, delicious, and healthy. What a great way to make lentils. If you eat it with some basmati rice, it is a full meal with everything that your body needs. Eat it with some cilantro and chopped red onion for some freshness and crunch!

ingredients:

1 cup red lentils
3 cups water
1 tbsp fresh ginger
1 tbsp curry powder
1 tbsp cumin
1/2 tsp cayenne pepper
1/4 cup butter

1 onion

handful of cilantro
1 tbsp spoon brown sugar (optional)

1/2 tsp of salt
basmati rice

directions:

1. Cook basmati rice in a pot, or rice cooker. Follow the directions on the package of your rice. Mine is usually 1 part rice, 2 parts water, a little salt, and 8-10 minutes simmering.

2. Put butter into a medium sized pot, and melt it down. Toss in one chopped onion and cook the onion down so it starts to caramelize. This will help add sweetness to your dhal. Stir in your spices (cumin, curry powder, cayenne, etc) in with your onions and cook for 2-3 minutes. This will reinvigorate your spices. Add the lentils, water and ginger to the pot. Add brown sugar if you like a touch of sweetness, but don't add it if you want to make it a little healthier.

3. Bring the pot to a full boil, and then reduce heat to medium to maintain a simmer. Continue cooking for about 10 minutes until lentils are soft.

4. Spoon lentils over rice. Garnish with cilantro and red onion if you wish.

Jambalaya with Gluten Free Chocolate Chip Cookies

Jambalaya with Gluten Free Chocolate Chip Cookies

This entire meal was gluten-free which I made with my friend Courtney. The sausage was gluten-free which we bought from the Healthy Butcher, and the chocolate chip cookes had quinoa flour in it. It showed that yes, it is possibly to eat delicious gluten-free food.

ingredients:

shrimp
sausage
can of diced tomatoes
onions
celery
bell pepper
rice
paprika
cumin
cayenne
ground pepper
salt
chicken or veggie stock

Veggie Quesadilla

Mmmm

Spicy Black Bean Burrito

Spicy Black Bean Burrito

Ingredients:

1/2 can Black Beans
1-2 Cloves Garlic
1/4 teaspoon chilli powder
1/2 teaspoon cumin
1/4 cup your favourite rice
Salt
Pepper
Water

Avocado
Tomatoes
Sour cream
Large Wraps/Tortilla
Maragine

Sweet Potato Chips:
1 sweet potato
1 tablespoon Oil
Salt and Pepper
1/4 teaspoon of chili pepper

Instructions:

1. Boil 1/4 cup of your favourite rice.
2. Chop up some tomato, and make a quick guacamole with some mashed up avocado and salt, and maybe lemon juice.
2. In a frying pan, fry black beans, crushed garlic, salt, pepper, chilli powder, cumin in some
margarine. Cook for 5-10 minutes on medium heat. After awhile once it is cooked, add some water and mashed it up with a hand masher. (a fork could maybe do) Add water bit by bit.
3. Once mashed up, fold in the cooked rice.
4. Take a wrap and layer on your black bean/rice mixture.
5. Put guacamole on top, tomatoes, and sour cream.
6. Fold it into a burrito. (http://mexicanfood.about.com/od/techniques/ss/burritofold.htm)
7. Fry in a pan on both sides. I cook the side with the opening first to seal it shut.

Sweet Potato Chips

1. Slice sweet potato into discs.
2. Toss with 1 tablespoon oil, 1/4 chili pepper (if you want spicey chips), and a dash of salt and pepper.
3. Put in oven at 400 degrees for 20 minutes. Consider broiling at the end for 5 minutes for more crispyness.

Chickpea Curry

Chickpea Curry

Ingredients:

1 can Chickpeas
1 Red pepper
1 Green pepper (Sometimes I will do orange instead)
1 Onion (white or yellow)
1 Garlic Clove
1 can Cocunut Milk (or 1/2 can)
1 tablespoon Curry Powder
1 tablespoon Cumin
1 tablespoon Brown Sugar
1/2 teaspoon Turmeric (mostly for colour)
1/4 teaspoon Chili Powder
Salt
Olive Oil
Water

Instructions:

1. Dice up a red pepper, green pepper, and onion. Mash up some garlic. Add these elements into a frying pan, in perhaps some margarine. Add some salt to help release the water in the vegetables. Add 1 can of chickpeas. Then cover with water so everything is submerged. Cook on
medium heat.
2. After a while, the chickpeas will soften, you will see the skin start to peel off a bit. And the water will evaporate.
3. Once the water has evaporated, it is time to add the spices. Put in 1 tablespoon curry, 1 tablespoon cumin, 1 tablespoon brown sugar, 1/2 teaspoon turmeric, 1/4 teaspoon chili powder
(you can add more if you want it hotter but I really recommend this amount) and at least 1/2 can of coconut milk. (I usually don't shake the can up and just add the creamy half floating on the
top and chuck the rest)
4. Let that cook down, so the coconut milk and spices reduce and become sticky. Once sticky, add in a little olive oil and mix it together. (oil isn't necesarry but maybe helps bind it and give
it a little shine)
5. Serve with basmati rice.

Vegetarian Bean Chili

Vegetarian Bean Chili

Ingredients:

1 can Mixed Beans (chickpeas, kidney beans, etc)
1/2 can Black Beans
1/2 can corn (or frozen)
1 can Tomatoes
1 Onion (white or yellow)
1 Red Pepper
2-3 Celery Stalks
2 Cloves Garlic
2 teaspoon cayenne/chili pepper (1 teaspoon if you want it less hot)
1 + 1/2 tablespoon cumin
1 + 1/2 tablespoon coriander
1 tablespoon brown sugar
1 veggie cube

Instructions:

1. Crush garlic, and dice 1 onion, 1 red pepper and a couple celery stalks.
2. Toss these elements into a big pot with some margarine in the bottom. Add a little salt if you want, helps release the water inside the vegetables.
3. Let it cook for 5 minutes.
4. Put in 1 can of diced tomatoes.
5. Add spices. 1 veggie cube, 1-2 teaspoon of chili pepper (don't do too much if you don't like things hot), 1 + 1/2 tablespoon of cumin, 1 + 1/2 tablespoon of coriander, 1 tablespoon brown sugar (I like things that are spicey and sweet, you can leave this out if you wish), dash of pepper
6. Let it simmer for 15-20 minutes.
7. Add in 1 can of mixed beans, 1/2 can of black beans (if they aren't in your mixed beans), and 1/2 can of corn.
8. Simmer for 20 more minutes.
9. I recommend letting it sit/simmer off the heat for a bit with the lid on. This will give the flavours a chance to blend and mingle, and get all happy.
10. Top with shredded cheese and green onion if you wish.
11. Serve with blue corn tortilla chips... and sour cream! My favourite!