2 medium sweet potatoes, peeled and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into ½-inch pieces
½ cup coarsely chopped onion (1 medium)
1 fresh jalapeño pepper, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3 cups vegetable broth
1 (15-oz.) can black beans, rinsed & drained
1 (14.5-oz.) can diced tomatoes, undrained
1 cup frozen whole kernel corn
¼ cup snipped fresh cilantro
¼ cup lime juice
Take a large Dutch oven out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the sweet potatoes, red bell pepper, onion, jalapeño pepper, and garlic. Stir now and then for 4 minutes or until the peppers and onion are tender.
Stir in the chili powder, cumin and cayenne pepper, turning the heat down to medium afterwards. Put a lid on the Dutch oven for 7 to 8 minutes or until the sweet potatoes are tender, stirring now and then.
Take the lid off and add in the broth, beans and tomatoes. Wait for a boil to occur, stirring now and then. Add in the frozen corn, stirring to mix it in. Turn the heat down so it’s at a simmer and let it cook for 15 minutes.
Turn off the heat and stir in the cilantro and lime juice. Serve right away.
This is one of mommy’s favorite stews and whether you’re a vegan, vegetarian, or an omnivore, it’s likely this will become one of your favorites as well. The only problem with this dish is that the spices tend to create a burnt bottom to the pot and therefore a few of the vegetables will have a few burnt looking spots but trust us, the stew doesn’t taste burnt. It’s really nice having that sweetness from the sweet potatoes to counterbalance the heat in this stew.
Hi everybody, like we promised in our last post, we’re back ! This recipe made us fall in love with Delicata squash not only for its flavor but also for the fact that it’s a winter squash who’s skin you don’t have to peel (the Delicata has thin skin like zucchini).
½ cup maple syrup (we used 100% maple syrup)
¼ cup packed fresh sage leaves
2 ½ pounds Delicata squash, ends trimmed, halved lengthwise, seeded and sliced into 1-inch half moons*
1 Tbsp. olive oil (we used Colavita extra-virgin olive oil)
½ tsp. salt (we used kosher salt)
Preheat the oven to 400 degrees. In a small saucepan (make sure the one you use has a lid) mix the syrup and sage leaves together. Bring the syrup up to a simmer and afterwards turn the heat down to low. Put a lid on the saucepan and let it cook for 15 minutes**. Once 15 minutes have passed, set the saucepan off to the side, keeping the lid on the pan still.
While the syrup mixture’s cooking, take a large mixing bowl out and add the sliced squash in followed by the oil and salt. Toss the squash slices to ensure that they’re fully coated in the oil and salt. Take a baking sheet out and line it with foil. Lay out the squash on the lined baking sheet, making sure everything is evenly spread out and in a single layer. Stick the baking sheet in the oven for 20 minutes. Pull the sheet out of the oven after the 20 minutes has passed and pour the maple syrup-sage mixture as evenly as you can over the top of the squash. Stick the baking sheet back in the oven for an additional 20 minutes or until the squash is browned and tender (20 minutes worked for us).
*Out of the squash that we bought, once we halved our squash, we got 5 slices out of each half.
**Our syrup kept trying to boil over even when the heat was set to low so we just had to stand there, holding the saucepan as close to the stovetop as possible without the heat causing the syrup mixture to boil over.
This is a fairly easy dish to make. Being our first time trying Delicata squash, we weren’t sure how this would taste but it actually turned out scrumptious and this is coming from someone who would’ve passed this recipe up if it hadn’t been for mommy !
We got this recipe from a Family Circle magazine.
We weren’t paid in any way to promote Colavita or Family Circle.
2 tsp. vegetable oil (we used 1 Tbsp. salted butter)
1 cauliflower head, broken into very small florets
2 garlic cloves, minced
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
1 lime, plus lime wedges for serving
2 green onions, thinly sliced (mommy bias-cut an additional green onion for garnish)
1 Tbsp. sriracha or other hot sauce, or to taste
Heat the oil (butter) in a large skillet over medium-high heat. Add the cauliflower and garlic and stir them around. Cook for 2 ½ to 3 minutes, until there are some very dark brown areas on the cauliflower.
Turn the heat down to LOW and add the soy sauce. Squeeze in the juice of the whole lime. Add the green onions NOT meant for garnish. Stir everything around for another minute.
Add the sriracha and stir the cauliflower until it’s all combined. Then serve it up with lime wedges and a sprinkling of the green onions meant for garnish.
Makes 2 to 4 servings.
We were able to squeeze so much juice from our lime that it overwhelmed the other flavors. So we added more of the soy sauce and sriracha.
We got this recipe from a Ree Drummond cookbook, we just changed the directions some.
We weren’t paid in any form to promote Ree Drummond.
14 ounces extra-firm tofu, cut into ½-inch pieces (we pressed and drained the tofu before cutting it into ½-inch pieces)
2 tablespoons instant tapioca
1 teaspoon salt (we used kosher salt)
Salt and pepper for seasoning (we used kosher salt and freshly ground black pepper)
2 cups canned coconut milk
2 cups frozen cut green beans
¼ cup minced fresh cilantro
Take a large microwavable bowl out and add to it the potatoes, 1 tablespoon ginger, oil, curry powder, and tomato paste (we chose to stir everything together). Place the potato mixture in the microwave to cook for 5 minutes or until the potatoes have softened, stirring occasionally*. Place the potato mixture in a 4 to 4 ½-qt. slow cooker. Add to the slow cooker the broth, tofu, tapioca, and the teaspoon of salt, stirring to combine. Put a lid on the slow cooker and cook until all the flavors have melded and the potatoes are tender, 4 to 5 hours on LOW or 3 to 4 hours on HIGH (we went with the LOW heat method).
Once the flavors have melded and the potatoes are tender, microwave the coconut milk in a bowl until hot, roughly 2 minutes, stirring it into the curry afterwards. Stir in the green beans as well as the remaining ginger, allowing the curry to cook for an additional 5 minutes or until heated through (if the curry looks too thick, thin it out with some extra hot broth**). Stir in the cilantro and season the curry with pepper and any additional salt if you think it needs it. Serve immediately.
*We had to microwave the potatoes for 6 minutes in our 1200 watt microwave and we stirred them around after every minute.
**We didn’t think the curry looked too thick so we didn’t add any extra broth.
We really liked this dish ! The flavors are more subtle and it takes several spoonfuls before they start to build in your mouth. If you have an issue with the texture of tofu, we think you might be able to mask it as long as you eat the tofu with potatoes and/or green beans.
¾ pound green beans (we bought a pound so that even after cutting off the ends and any bad spots, we’d have ¾ pound)
3 red jalapeños or serrano chiles, quartered lengthwise, ribs and seeds taken out if you’d like (we minced 3 green serrano chiles that we left the ribs and seeds in)
Coarse salt (we used Kosher salt)
1 Tablespoon fresh lemon juice
Trim the green beans first. Now take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss in the green beans and the chiles, seasoning with the salt afterwards. Put a lid on the skillet and cook, stirring now and then, until the green beans are tender and look browned in spots, 5-7 minutes (ours took about 7-8 minutes). Take the skillet off the heat and stir in the lemon juice, adding more salt in if you think it needs it.
If you have any congestion issues, this dish should take care of it, especially if you’re the one making it ! It’s spicy enough that it made our noses run but it was worth it. We actually forgot to add on the lemon juice at first and they still tasted great (the green beans do taste go with the lemon juice as well though). This is meant to be a side dish but it’s tasty enough that we’d eat it as a snack !
2 cans (15 oz. each) garbanzo beans or chickpeas, rinsed and drained
1 can (13.66 oz.) coconut milk
¼ cup green curry paste
½ tsp. salt (we used kosher salt)
2 tsp. cornstarch
1 Tbsp. cold water
1 ½ cups frozen peas
2 pkg. (8.8 oz. each) ready-to-serve long grain rice (we cooked up some white rice)
½ cup lightly salted cashews (we didn’t measure how much we used)
Take a large skillet out and mix together the cauliflower, beans, coconut milk, curry paste, and salt in it. Turn the heat up high enough for a boil to occur. Once boiling, let the dish cook for 5-6 minutes or until the cauliflower’s tender (we had to cook ours longer than 6 minutes and we stirred occasionally during that time).
In a small mixing bowl, stir together the cornstarch and water until the mixture’s smooth. Slowly stir the slurry (cornstarch/ water mixture) into the skillet, followed by the peas. Wait for boiling to occur before constantly stirring for 2 minutes or until the sauce has thickened.
Cook the rice based off the directions on the package. When serving, get your rice first then spoon the skillet mixture over the rice, finishing off with a sprinkling of cashews.
The different components all together make you feel like you’re eating a hearty, filling meal. If we had one complaint about this dish, it’s that the coconut milk really tempered the heat from the green curry paste. We like having some heat in most of our dishes.
1 ½ lbs. extra-firm tofu (we used two packages of extra-firm tofu)
2 Tbsp. vegetable oil
1/3 cup smooth peanut butter
3 Tbsp. low-sodium soy sauce
3 Tbsp. unseasoned rice vinegar
Juice of 1 lime
2 Tbsp. packed light brown sugar
2 tsp. toasted sesame oil
2 garlic cloves, finely chopped
1 Tbsp. finely chopped fresh ginger
2 jalapeños chiles, cored and minced (we used 3 serrano chiles- seeds and core left in)
1 (12-oz.) package baby spinach leaves (we used two 5-oz. bags of baby spinach)
Chopped fresh cilantro, to serve (we used 1 bunch)
Steamed rice, to serve (we used a 6-serving portion size of Uncle Ben’s rice)
Take your tofu and slice it into 1-inch-thick slabs, getting rid of any excess moisture by pressing down and patting dry the tofu using paper towels. Once the excess moisture is gone, cut the tofu into 1-inch cubes.
Pour the vegetable oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the tofu (in batches if needed) and cook it for 3 minutes or until brown on one side.
While the tofu’s cooking, add the following ingredients to the slow cooker (we used a 4-qt. slow cooker), stirring to combine: peanut butter, soy sauce, vinegar, lime juice, sugar, sesame oil, garlic, ginger, and chiles.
Add the tofu to the slow cooker, stirring it gently so that it gets coated without falling apart. Put a lid on the slow cooker and let the food cook for around 4 hours.
Roughly 15 minutes before serving, take the spinach and place it on top of the tofu, putting the lid on the slo cooker and letting it cook for an additional 15 minutes or until the spinach looks wilted (we went with the 15 minutes). Stir in the cilantro prior to serving and eat immediately served over the rice.
This is so good ! It’s flavorful and has a nice level of heat to it. Best enjoyed the day it’s made (microwaving this seems to dry out the sauce), we didn’t miss having meat and it was a filling dish.
Recipe source unknown.
We weren’t paid in any form to promote Uncle Ben’s.