Entertaining

Warming Vegetarian Curry Stew

curry-powder

Whenever I post pictures of this dish on social media, I get requests for the recipe so I finally decided to get off (or on) my duff and write it all down. This satisfying plant-based curry recipe is a one pot dish that can easily serve a family. Any leftovers can be frozen to pull out for an easy quick dinner later on.

Ingredients:

2 tbsp. canola oil

2 sweet onions diced

2 minced cloves garlic

1 tbsp. minced ginger

1 jalapeno pepper finely diced

1 ½ tbsp. curry powder

½ tbsp. red curry powder

1 can fire roasted tomatoes with juice

½ cup smooth peanut butter

4 cups low sodium veggie broth (more if needed)

3 cups diced butternut squash

1 can low sodium chickpeas drained

1 head cauliflower cut in bite size pieces

2 cups fresh greens such as kale, spinach or chard

Sea salt to taste

How to:

In a heavy bottom stock pot, heat canola oil and sauté the onion until soft. Add garlic, jalapeno, curry powders and ginger. Cook 1 minutes.

sauteed-onions-curry

Stir in broth, tomatoes, and peanut butter. Add in squash, cauliflower, chickpeas and greens. Bring to a boil, then lower heat to simmer. Cooking for about 20 minutes until veggies are tender to the tooth. Add salt to taste. Serve over cooked rice or quinoa.

Perfect for those snowy days! Enjoy Tracy!

curryI would love to hear your thoughts on this dish.

Sweet Beet Hummus

Spring has sprung but it’s going to be a long time before we see fresh Spring veggies at the Farmers’ Market unless our farmers are utilizing their greenhouses. Fortunately, we still have our root veggies in abundance.  I made this hummus (using this term loosely) without tahini or sesame oil but added a few cashews to compliment the beets and to lighten it up for Spring snacking.  It’s lemony and sweet……so worth the stained fingers!Beet dip 3 (more…)

Fat Free Raspberry Scones

Scones last

 

I was instant messaged this morning by a long time friend, Sue, who sent me a recipe for Downton Abbey scones. The recipe was published in a New York Times special edition in honor of the series final season, premier episode, tonight on PBS.  If you are a baker or just enjoy a scone or two, you know how much butter is in the recipe and this one was no different.  Normally, I would jump on the idea of baking these scrupulous pastries (thanks Sue) but it’s been a long holiday season and my scale is feeling the pain!  Years ago, I visited a local bakery where they made a fat-free scone filled with berries and fell in love!  I researched recipes, tweaked them and finally came up with this one and I think you will agree it’s pretty good!

1 cup of oats

1 ½ cups of flour

2 ½ tablespoons sugar

½ teaspoon baking soda

2 teaspoons baking powder

1 egg white

½ teaspoon vanilla

¾ cup of fat-free Greek yogurt like Fage

1 cup frozen raspberries

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  Mix all dry ingredients and add egg white, vanilla and yogurt until combined.  Gently add in raspberries.  Form dough into a ball and place it on baking sheet and flatten the ball into an eight inch circle.  With a large floured knife, cut dough into eight pieces and pull apart about an inch in between.

scones prebake

scones prebake 2

Bake for 20 minutes. Remove from oven and cool on a rack.

Get ready for the show! Pull out your china cups, bake up some scones and make a pot of tea.  You’ll feel like a Crawley with no regrets!

Scones

Roasted Chestnut, Leek and Lentil Soup

CN soup1This time of year, chestnuts are on every street corner in New York City and memories of standing in front of the Christmas tree at Rockefeller Plaza conjures up the smoky sweet smell of those nuts that were served up in a plain brown bag.  I roasted the chestnuts in my oven for this recipe but later found preroasted, peeled, organic chestnuts ready to go (of course!). (more…)

Oyster Stuffing – History Dictates!

Oysters and seafood were most likely on the table of the settlers in Plymouth, MA in 1621.  This pescetarian thinks that’s an awesome idea!  Click here to get this recipe!

Oyster stuffing ingredients

 

DIY Thanksgiving Centerpiece Using Flowers, Fruits and Veggies!

My DIY project’s How To is up on the FHLS website!  Why not give it a try?  If you have any trouble, I’m here to help!

 

Japanese Eggplant Goes Italian!

 

eggplant 4

The Japanese eggplant has a tender, slightly sweet skin which makes it perfect for this Italian dish, no peeling required! Using a mandolin assures that your slices will be thin for even cooking, but be careful!! …..Sharp blades.  Kale and baby Portobello mushrooms add an earthiness, while the creamy cheeses melt in your mouth….Brings me right back to Rome! (more…)

Savory Pumpkin and Sage Pasta Sauce

pumpkin

I was on an early morning walk today and you know that smell of Autumn, when the ground is just giving into winter and the air smells like everything is fermenting?  It inspired me to make this dish using the slightly bitter, sweet and savory herb, Sage.

(more…)

Traver’s Smoothie-Fit for a Triple Crown Winner?

Travers ingredientsIf I were a thoroughbred race horse, this smoothie would be a champion’s breakfast…. Oats, carrots, molasses and bright strawberries blended with Almond milk and organic cranberry juice. Add ice and blend well. (more…)

A Brunchy Butternut Squash Frittata

IMG_4126 (2)Making meatless meals at home isn’t difficult when you have beautiful veggies to work with but coming up with new ideas can be a challenge. (more…)