recipe: sweet potato pineapple crumb pie

sweet potato pies are often enjoyed at Thanksgiving dinners but it never interested me. i enjoy sweet potato but often it is overdone with maple syrup and sugar that it tastes like inedible candy. but while i was browsing through the recipes on T Colin Campbell Center for Nutrition Studies website, i came across a combination that intrigued me: sweet potato and pineapple. it sounded like something i could enjoy. Continue reading “recipe: sweet potato pineapple crumb pie”

recipe: chick pea cauliflower quiche

so i continue my goal to try a more plant-based diet and i make another dish that looked interesting on T Colin Campbell’s Center for Nutrition Studies website. it was perfect because i bought a package of garbanzo bean / chick pea flour a while ago but didn’t get around to making anything with it yet! Continue reading “recipe: chick pea cauliflower quiche”

recipe: black beans and greens over rice

i recently watched Forks Over Knives and am hoping to adopt a more plant-based diet for the family. while looking at the recipes on Dr. T. Colin Campbell Center for Nutrition Studies‘ website, i found this recipe that worked well with the leftovers from taco night a few days ago. it was a win win. Continue reading “recipe: black beans and greens over rice”

pork dumpling

recipe: pork dumplings in bánh tráng / rice wrapper

i was finally going to share dumplings with my little one and i was so excited! so i created a special filling with pork, pork dumplingvegetables and chives. instead of using eggs to bind the mix together, i used ground flax. it was a great mixture of ingredients. Continue reading “recipe: pork dumplings in bánh tráng / rice wrapper”

recipe: roasted potatoes with lemon and chives

i had these amazing lemon and garlic potatoes at a Greek restaurant a few years ago and i have not been able to forget them! normally i’m not a big fan of overly buttered and oily food but the lemon and garlic potatoes were spectacular. Continue reading “recipe: roasted potatoes with lemon and chives”

recipe: red lentil chili

red lentil chili

i happen to have a bag of red lentils but had not decided what to make with it . then i opened my first pressure cooker and found this recipe in the cookbook that came with the cooker. it was the perfect way to break in my new machine.

i modified the recipe so my little one could have some (i.e. the chili powder, crushed pepper and smoked paprika) and I skipped the dates because I didn’t think the recipe needed the added sweetness. the result is still a hearty, delicious chili that we all enjoyed together. Continue reading “recipe: red lentil chili”

quick and delicious: Kitchens of India Just Heat & Eat – Dal Bukhara

another dish in the Kitchens of India Just Heat & Eat family: Dal Bukhara / Black Gram Lentils Curry.

dal bukhara / black gram lentils curryif you asked me a few years ago to eat lentils, i’d say “no thank you!” but since i’ve been cooking for k, and i see how much she likes it, i have been more receptive to foods i previously avoided.

so, with a package of Dal Bukhara, some grain – today i made a huge put of millet so that is the grain for the day – and lots of vegetables: asparagus, bell peppers, tomatoes and spinach! i am SO full!

ingredients Continue reading “quick and delicious: Kitchens of India Just Heat & Eat – Dal Bukhara”

quick and delicious: Kitchens of India Just Heat & Eat – Rajma Masala

another Kitchens of India Just Heat & Eat package i picked up: Rajma Masala / Red Kidney Beans Curry. i’m more familiar and prefer to eat / cook with chick peas or black beans so i’m happy to try the other beans when it already has been flavored and indian curry is a wonderful choice!

as with the other Kitchens of India Just Heat and Eat package, dilute it with a few cups of water and add a lot more vegetables, thereby creating feast! indian food is usually paired with rice but as in my previous post, i had discovered adding quinoa or millet is equally wonderful. enjoy!
Continue reading “quick and delicious: Kitchens of India Just Heat & Eat – Rajma Masala”

quick and delicious: Kitchens of India Just Heat & Eat – Pindi Chana

i have definitely been a lazy cook these days by the time k goes to bed at 9:30pm and no dinner ready, all i want to do is lie on the couch and sleep or order take out Japanese food. but dinner still has to be had. there used to be a few good indian restaurants in my hood but they has since closed. anyhoo, one day while shopping for k’s grocers, i found these Kitchens of India Just Heat & Eat packages on sale. i’ve seen them before but how good could Indian food-in-a-box be? but at 2 for $6 bucks, why not give it a try? well, the real question is why didn’t i try them earlier? Continue reading “quick and delicious: Kitchens of India Just Heat & Eat – Pindi Chana”

PBJ day combo: TJ unsalted crunch peanut butter with mix of 2 Sarabeth’s preserves

i don’t usually partake in TBT but since it’s PBJ day (April 2nd), i changed it to TB…P(regnancy) since there was a whole lot of PBJ consumption! Ingredients 2 slices of 100% whole wheat toast *see note 1 1 to 2 tablespoons unsalted peanut butter *see note 2 1 tablespoon jam *see note 3 1/2 – 1 organic banana, long thick slices Preparation lightly toast your multigrain bread spread peanut butter on one slice of toast. spread jam on the side of the second slice of toast. notes my favorites: bread: Trader Joe’s 100% Whole Grain Multigrain Fiber (6 grams) Bread peanut butter: Trader Joe’s Unsalted Crunchy … Continue reading PBJ day combo: TJ unsalted crunch peanut butter with mix of 2 Sarabeth’s preserves

recipe: roast cinnamon squash and beets

after trying the roast squash, sweet potato/yams and apple dish, i found this roasted squash and beets recipe and knew it would be a good side dish as well. the apple cider vinegar and cinnamon gave it a nice aroma. while the original recipe included maple syrup but i didn’t think it was necessary so i just skipped it.

roast squash and beetscooking tools

  • large mixing bowl
  • baking pan
  • parchment paper

ingredients

  • 1 small butternut squash
  • 2 medium beets
  • 1 Tbsp ground cinnamon
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar

Continue reading “recipe: roast cinnamon squash and beets”