It’s been a great weekend. A little housekeeping, a little yard work, and a little relaxation! A perfect combination.
Talk about a perfect combination, this ratatouille – the perfect combination of spices with the perfect combination of vegetables, bring this french stew a flair of the Indian combining to make a huge bowl of YUM!!!
courtesy of wwww.apronstringsblog.com
Look at that pot of frenchy Indian goodness! *queue the watering mouth*
1/2 cup extra virgin olive oil, plus a few tablespoons, divided
1 large onion, diced
1 large shallot (or two medium), diced
7-8 cloves garlic, minced
Salt & pepper
2 large red peppers, deseeded, and sliced
4 lbs fresh tomatoes, cored and quartered
2 tsp cumin
1 1/2 tsp cardamom
2 1/2 lbs zucchini, diced into 1″ cubes
1 large eggplant, diced into 1″ cubes
2 tsp garam masala
1 tsp coriander
Preheat oven to 450°. Toss zucchini with salt, pepper, and a tablespoon of olive oil. Spread out in one layer on a baking sheet (you’ll have to do this in batches). Bake each for about 10 minutes, until cooked through and getting golden brown on the bottom. Put the finished batches aside in a bowl as you go.
Toss the eggplant with a tsp of cumin, 1/2 tsp of cardamom, a smidge more salt and pepper. Repeat the same process as you did with the zucchini. Add the roasted eggplant to the bowl of zucchini.
As you roast the zucchini and eggplant, heat 1/2 cup of olive oil over medium-high heat in a large stock pot. Add onion and shallot and cook until softened and translucent, stirring occasionally. Add garlic and cook 5 more minutes. Season with salt and pepper.
Puree the red peppers and add to the pot. Season again with a little salt and pepper. Continue cooking, stirring frequently, until it becomes thick like jam. About 10 to 15 minutes.
Puree the tomatoes and add them to the pot. Bring to a boil, and then reduce to a simmer. Cook for another 15 to 20 minutes, stirring frequently. The mixture will start to resemble a sauce consistency. Add a tsp of cumin and a tsp of cardamom.
To finish, once the mixture has attained sauce status, sir in the garam masala and coriander. Carefully add the zucchini and eggplant. Cook for 10 more minutes.
I love soup. I love a soup that is filling. That’s why this black bean soup is so wonderful. And so simple to make. Perfect for the cool Fall weather that is descending upon us, far too quickly. This soup is like a warm sweater on a cold day.
4-15 oz cans black beans, drained and rinsed
3 cups of vegetable broth
2 Chipotle peppers in Adobo sauce
1 large onion, chopped
1 Tbsp cumin
1 tsp paprika
1/2 Tbsp olive oil
Over medium-high heat, saute onion and cumin until translucent, 8 to 10 minutes.
In a large pot, bring vegetable broth and black beans to a boil. Lower heat, simmer for 10 minutes.
Once beans are finished simmering, carefully ladle half the liquid and half the beans into a blender. Add onions, chipotle peppers and paprika to blender. Pulse until pureed.
Add puree back to pot and mix. Season with salt and pepper.
Garnish with sliced avocado, Greek yogurt, shredded cheese, etc.
It’s going to be rather warm this week, a total 180° turn from last week. So, I decided to make something a little light and cool – chickpea sunflower seed salad.
I have to admit, there is a garlic herb sauce that goes with this salad, but I’ve never made it. Frankly, I just love the salad so much I don’t think there is anything that could make it any better. But if you want to try it, hop on over to The Minimalist Baker for the full recipe.
I’m planning on making a sandwich on sweet Multigrain bread, topped with a tomato and zesty alfafa sprouts one day this week. Then take crackers one day, and use it as a dip. But, more than likely I’ll just eat it plain, with a fork. Nummy, yummy!
15 oz can chickpeas, rinsed and drained
1/4 cup roasted unsalted sunflower seeds
3 Tbsp mayonnaise (Veganaise, to make this vegan)
1/2 tsp dijon or spicy mustard
1 Tbsp agave or honey (sub maple syrup for vegan)
1/4 cup chopped red onion
1 Tbsp dried dill
Put chickpeas in a mixing bowl and lightly mash with a fork.
Add sunflower seeds, mayo, mustard, agave, red onion, and dill. Thoroughly mix with a spoon.
So, this coming week is going to start feeling like fall. I know, I know, it’s only the beginning of August, but the highs are going to be in the 70s and the lows at night are going to be in the 50’s! With that being said, I’m sharing my very favorite vegetarin chili recipe. Have a great week!
I hope your Sunday finds you well. I hope you like my lunches this week. It’s Oh My Veggies, Jamaican Chickpea Stew. This dish is real easy and packed full of flavor. Perfect for a quick dinner or an easy healthy lunch!
At work today, yes I have a real job as a technical writer, I had back to back meetings that started at 9 and finished up at 3:30, with an hour for lunch and an hour to answer emails and put out fires. Just a typical Wednesday, they happen every week never fail. Obviously, it’s my busy day.
The last thing I want to do is make a complicated dinner or any dinner at all. I just want to get home, slip into my M & M sleeping pants, and veg out watching TV.
This chicken salad is so simple and delicious. You can make it in the morning, and let it chill in the refrigerator until dinner. Yum!
Adapted from Barbara Bakes
1/2 cup light mayonnaise
1/2 cup light sour cream
1 Tbsp lemon juice
1 tsp sea salt
1/2 tsp pepper
2 pounds boneless, skinless chicken breasts, cooked and diced small
1 cup celery, diced
1 cup red grapes, quartered
In a large bowl, mix together mayonnaise, sour cream, lemon juice, green onions, celery, and grapes. Mix well.
Add diced chicken, gently toss.
Cover and chill at least 1 hour.
Serve on potato buns. Add extras like spinach, cheese, and or tomato, if desired.
Hope your Sunday finds you well. Just a quick hi and wishes for a productive and speedy week! I’ve been sick all week, but I’m finally on the mend. Hope you enjoy the vegetarian lasagna as much as I do!