Curried Rice Salad

This is one of the recipes I made this past weekend on one of my power cooks.   It was a productive weekend that resulted in healthy desserts, guacamole, soups, pakoras and this wonderful rice salad, in my fridge, ready to eat.  For a gal like me, spending hours in the kitchen is time well spent and enjoyed!  I realize not everyone enjoys cooking or have the time to spend hours in the kitchen:  this salad will take minutes(not counting cooking the rice) to make and you'll have this in your fridge ready for easy lunches or side dish to your meals.

I've been making this salad regularly for the past two years, and I still relish at the flavour of this dish.  I make a large batch and place in two-cup containers for easy lunches.  Mornings for most of us are already hectic enough.  Being able to go in the fridge and grab a couple of containers that contain my healthy breakfast and lunch to bring to work is worth so much to me!  I've never frozen this salad as peppers would get soft, but it lasts a good week in the fridge.  If using meat instead of almonds, which I've never tried, would shorten this time for sure.

curried rice salad

6 cups brown rice, cooked (2 cups uncooked)
1 cup roasted almonds, chopped (bake whole raw almonds at 350 degree oven on cookie sheet for 15 minutes)
1 cup celery, diced
1 green pepper
1 red pepper
1 yellow pepper
1/2 red onion, diced finely
1/4 cup cilantro, chopped
1/2 cup lemon juice, freshly squeezed
4 tablespoons olive oil
3 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon pepper

1. In a large bowl, combine rice, almonds, celery, peppers, onion and cilantro.
2. In smaller bowl, mix lemon juice, olive oil, curry powder, salt and pepper together.
3. Pour dressing into salad mixture and stir well.
4. Taste and adjust seasoning to your taste(add more curry powder, salt, etc.)

Yield: 10 cups.  If this is too large an amount, especially when trying it out for the first time, just cut the ingredients in half!

Note: For nut allergies, try using 2 cups of cooked diced chicken instead of the almonds.

Beef Tacos with Fried Plantains



Beef Tacos - NOT from a box !

The first time I made my own plantain chips was in Nicaragua.  We were on vacation there for 2 months and invited our new neighbours to come over and watch the Superbowl.  Tony and Michele who are from Vancouver, go to their beautiful vacation home in San Juan del Sur for a few months every year.  They quickly became very dear friends of ours.  Well Tony and Michele, lucky duckies, are back there now and will be for a few months.  So this post is for you guys!  I'm sure you're having a blast in your backyard oasis, stargazing, hanging out at the beach and eating the awesome food!  We miss you!

In my previous life, tacos always started with the purchase of a box containing taco shells, salsa and spice mix for the beef.  There is definitely a fresher taco to be had than that!  Seriously, those boxes make life easier, yes, but only short term.  We are healthier and feel so much better when we take a bit more time to make our meals with whole, natural foods!

beef tacos

1 lb ground beef

1 medium onion

3 garlic cloves, minced

3 medium roma tomatoes, pureed in food processor with skin on

cumin, ground coriander, chili powder, salt and pepper

1. In a medium frying pan on medium-high heat, cook ground beef until almost done.
2. Add onion and garlic, cook until onion is soft.
3. Add tomato puree and spices.
4. Stir, cook, taste, adjust spices to your taste!
5. Suggestions for toppings: lettuce, diced tomatoes, Guacamole, shredded cheese and salsa. 

Paleo, Candida and Wild Rose D-Tox: Serve on lettuce shell (no cheese!!)

Gluten-Free: Serve on corn tortillas

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plantain chips

green plantains

oil, for frying (I use grapeseed oil)

salt

1. Peel plantains
2. Slice thinly with a slicer.  (You can also slice them lengthwise)
3. Heat pan to medium-high, put about 1/2 inches oil and fry in batches, making sure to separate the plantains before placing in the oil.
4. Stir often, until just starting to turn golden brown.
5. Put on paper towel to absorb excess oil and sprinkle with salt.

Note: Green plantains can be very tricky and difficult to peel.  My friend Jorlene in Nicaragua, showed me the way the locals do it, just follow these steps: http://latinfood.about.com/od/cookingbasicstips/ss/peelplantain.htm.  On TV, I've seen green plantains parboiled, with skin on, prior to peeling.  This made peeling much easier, but I've never tried it.  I'd rather save myself (or hubby) having to wash another pot!
           In Nicaragua, they serve plantain chips with a mayo/ketchup mixture.  Or have them plain and enjoy!

Carrot Soup

Easy peasy carrot soup!

As with most weekend mornings, my sunday morning started with a power cook.  It's when I have the most energy to chop, cook and clean, many times over.  It's my favourite time in the kitchen, and afterwards, have prepared, healthy food for my family for at least a few days.

One of the recipes I made this morning was my Mom's carrot soup.  It's really easy and simple to make and the flavour of this soup is amazing.  It's not always easy to get my kids to have their quota of vegetables every day and this soup sure helps!

carrot soup

5 cups water
2 1/2 cups carrots, chopped
1/4 cup basmati rice (for paleo, simply omit the rice.  It will still be nice and creamy)
1 onion, chopped 
2 garlic cloves, chopped
3 tablespoons butter
salt and pepper to taste

1. Put all ingredients in a large pot.
2. Bring to a boil and simmer for 30 minutes.
3. Let it cool for a bit, then blend in food processor, blender, or with handheld blender until smooth.
4. Return to pot, add salt and pepper to taste.
5. Heat and enjoy!  

Rice tips: There are many different kinds of cooking rices out there.  Make sure to use a rice that cooks in less than 30 minutes.  

                If I have cooked brown rice in the fridge, I use 3/4 cups of it instead of the basmati rice, resulting in an equally smooth textured soup.

Chocolate Black Bean Brownies

Gluten-Free Chocolate Black Bean Brownies

Imagine sending your kids to school every day with a chocolate brownie in their lunchbox and knowing that it's healthy!  I know, the black bean thing is a little offsetting, but you need to try making these brownies at least once to see how amazingly simple and delicious this recipe is.  

The first time I tried a chocolate black bean recipe was in a birthday cake for my nephew a few years ago and I was very pleasantly surprised, as was everyone else who ate it, children and adults alike.  My sister has been treating my nephew's ADHD naturally and has accomplished amazing things.  It has been years of changing many things in their lives and one of the major shifts was the foods they put in their precious bodies.  If anyone reading this has ADHD, children with ADHD, or is curious how healthy changes in our daily lives can change our whole lives, please click here to read about their journey.  

Gluten-Free Black Bean Brownies

2 cups black beans (cooked and drained)

3 eggs
1/2 cup agave nectar or honey

1/3 cup coconut oil

1/3 cup cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1. Put all ingredients in a blender and mix until smooth
2. Pour into lined 9" square pan or divide into 12 muffins cups (I like the muffins for easy school snack)
3. Bake at 350 degrees for about 30 minutes or until a toothpick inserted in the centre comes out clean
4. Let cool 10 minutes before transferring to wire cooling rack as they need to set a bit so they don't break
5. Once completely cooled, store in refrigerator for up to a week.
6. These also freeze very well!  Enjoy!

Tip: I cook large batches of beans and freeze them in 2 cup portions to make this recipe easy-peasy!     

       I've also seen this recipe calling for canned beans.  Just rinse very well and measure the same.

Update: I now add a few dairy free chocolate chips to each filled muffin cup.  We enjoy them even more!

Roasted Vegetables

Roasted Autumn Vegetables

The reason I love fall so much is all the colours that come with it.  The colours are plentiful outside on our trees and shrubs that turn to their autumn colour.  We can also bring the beautiful colours of fall in our kitchen!  This time of year produces delicious root vegetables.  It's so easy to chop some up and pop them in the oven.  Here's just one of the many root vegetable medleys I've made so far this year.

This one has sweet potatoes, beets and onions.  I leave the skins on all my vegetables, it adds so much flavour to roasted vegetables.  I tossed them generously in olive oil, added fresh rosemary, fresh thyme, salt and pepper.  Baked in 400 degree oven for about 45 minutes, stirring them around twice.  Simply delicious!

Use whatever you have: butternut squash(I don't leave the skins on this one!), potatoes, yams, carrots, mushrooms, garlic, the possibilities are endless.  This way of roasting vegetables is no fuss!!!

Curry Peanut Soup

Better-Than-Restaurant Soup!

I got a recipe for Curry Peanut Soup from my sister, which is a new favourite in their household.  An easy to make, delicious soup.  The first time I made it, I followed the recipe and had delicious soup for the week to bring to work.  This weekend, I made it again and decided to change it up a little bit.  Partly because I was missing some ingredients and I also wanted to add some heat to it.

When my man took his first bite, he melted a bit and said: "This soup is better than at the restaurant!" I can tell you that here in Calgary, Alberta, the days are getting increasingly colder.  We've already had a couple spells of snow, and this soup hits all the right buttons to make you feel warm and cozy.  It's easily adaptable to different diets and as usual, will make some suggestions at the bottom of this post.

Here's my take on this delicious, gluten-free soup!

curry peanut soup

2 tablespoons Bragg's Soy Seasoning (you can use soy sauce if not following specific diet)
1 onion, chopped
1 medium sweet potato, diced
1 large carrot, sliced
1 celery stalk, sliced
1 red bell pepper, diced
1 lb small shrimp, cleaned and deveined
5 medium roma tomatoes, chopped roughly and pureed in food processor with skin on
1 cup coconut milk
3 cups water
2 cups chickpeas, cooked (or 1 can chickpeas, drained and rinsed)
1/2 cup fresh cilantro, chopped
2 tablespoons green curry paste
2 tablespoons peanut butter 
1 tablespoon fish sauce

1. Heat 1/2 cup water and soy seasoning in a large pot
2. Add onion and sweet potatoes.  Cook for 5 minutes over high heat, stir occasionally.
3. Add carrot, celery and pepper.  Cover and cook 3 minutes, stir occasionally.
4. Add shrimp and tomato sauce and cook until white, about 5 minutes.
5. Stir in coconut milk, water, chickpeas and cilantro
6. In a small bowl, mix peanut butter with 1/3 cup water, fish sauce and curry paste with a fork.  Add to soup.
7. Mix well, cover and simmer for 10 minutes.

Candida: replace raw shrimp with cooked chicken or meat of choice.  Find curry paste with only acceptable ingredients.  I found one in the ethnic section at Superstore with no added sugars.  Also use almond butter instead of peanut butter and omit fish sauce (you might need to add a little salt).

Paleo: Omit chickpeas and soy sauce (use oil for frying instead of water/soy sauce mix)

Vegetarian: use firm tofu instead of shrimp.

Candida: use almond butter instead of peanut butter

Note: this soup was ready from start to finish in 30 minutes.  If you have fresh tomatoes, don't skip this step, it's so worth it!  If you don't have fresh, use 15 oz can of crushed tomatoes.  But I tell you, the taste is so much better if you crush your own!

Pasta Sauce

pasta sauce with ground bison on brown rice spaghetti

I can't believe how long it's been since I've posted a recipe!  Since school has started, I've been busier in the kitchen than ever, especially on the weekends doing "power cooks", but haven't had time to post anything!  Tonight, I'm making the time, even though I really should start transcribing my shorthand meeting minutes from the school council meeting from a week ago!   That'll just have to wait another day, or two...

The Farmers' Market right now is really in its prime time of year.  I absolutely LOVE the Farmers' Market.  I go to the Crossroads Market in Calgary and get all my meat, cheese (the best Ossau Iraty ever - it's a sheep cheese), and this time of year, tomatoes and peppers galore!  I've been making fresh salsas, pasta sauces and curries that are just to die for.  A 10 lbs box of tomatoes costs me $10 and a huge bag of assorted peppers, about the same.  For $20, I can make sauces that'll last much longer than any store-bought bottle.  And the taste doesn't even compare.

Here's a pasta sauce I made that we all really enjoyed.  I've used it with ground bison for spaghetti sauce, used it on its own with polenta, as pizza sauce as well as mixed with some Ossau Iraty to make mac and cheese for the kids.

pasta sauce
1 medium onion, chopped
4 garlic cloves, chopped
1 red pepper, chopped
1 green pepper, chopped
7 large heirloom tomatoes, skin removed, chopped
3 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh oregano, chopped

1. Put all ingredients in a large saucepan.
2. Bring to a boil, then simmer, covered for 1 hour.
3. Uncover, and simmer for 30 minutes, stirring occasionally
4. Remove from heat and cool
5. Puree in food processor (don't do as I did, watch out for the liquid-fill line!
6. Put in refrigerator or freeze in smaller portions.

Vegetarian: use sauce on its own without adding meat to it and serve with your favourite pasta, polenta, gnocchi, pizza, etc....

Paleo and Candida: use sauce with ground meat or sliced sausages on spaghetti squash