This vegan soup is packed with protein and fiber and will keep your hunger at bay for hours. You may add chicken or sausage or any other meat but I liked it without.
2 tbsp olive oil
1 large onion, chopped
2 ribs of celery, diced
4 cloves of garlic, minced
2 tsp minced fresh ginger
4 tsp curry powder
2 tsp tumeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp pepper
1 tsp salt
1/8 tsp cayenne pepper (optional)
2-4 boneless skinless chicken breasts (optional)
900 mL sodium-reduced chicken broth
4 cups sweet potato, diced small. I used Pampered Chef chopper and chop them bite size.
1 can (796 mL) no-salt added diced tomatoes
1.5 cup dry green lentils, rinsed
1/4 cup chopped fresh cilantro (optional)
In a large saucepan heat oil over medium heat and cook onion and celery stirring occasionally, until softened, about 2 minutes.
Add garlic, ginger, curry powder, tumeric, coriander, cumin, pepper and salt. Cook stirring until fragrant, about 1 minute.
Stir in chicken (optional), tomatoes, broth, lentils and sweet potato and bring to a boil. Reduce heat and simmer until lentils are tender around 15 to 20 minutes. If your soup is too thick you may add water and/or more broth to your liking of thickness.
Remove chicken breasts to plate and using two forks shred the meat and return it back to the soup.
This Indian dish is so easy to make. Serve with rice. Marinade the beef, plain yogurt and spices the night before. I do not remember where or who I received this recipe from but don’t let that stop you from making this yummy dish.
1/4 cup plain yogurt (not low fat)
1/4 cup Madras curry powder
1 1/4 lbs trimmed stew beef, cut into 1-inch cubes
2 tbsp oil
1 large onion, halved and thinly chopped
3 cloves garlic, minced
3 cloves garlic, minced
2 tsp minced gingeroot
1 cup diced tomatoes with juice
2 cups coconut milk
1/4 tsp garam masala
In a small bowl combine yogurt and curry powder. Place beef in a non-reactive bowl and add yogurt mixture. Toss to coat thoroughly. Cover and refrigerate for 24 hours.
In a large skillet or wok or large pot, heat oil over medium heat. Add onion and stir fry until softened, about 4 minutes. Add garlic, and ginger and stir fry for 30 seconds. Reduce heat to low.
Add beef with marinade and stir fry until well coated with seasonings and beef begins to brown, about 6-8 minutes. Add tomatoes, coconut milk, and garam masala and stir fry for 1 minute, scraping up brown bits from bottom of pan.
Transfer to slow cooker. Season to taste with salt. Cover and cook on Low for 6 hours or on High for 3 hours, until beef is melting tender. Serve immediately, garnished with cilantro.
This Indian dish is one of my favorites. It has lots of good flavor and I especially enjoy having the sweet potatoes in it. I double the spices and liquid as I like this saucy. Serve over top of brown rice. Enjoy!
Im not sure where this original recipe came from but honestly it is so awesome and is one of my favorite desserts. A mix between a coffee cake and cream cheese cake. So delicious and can easily be adapted to be Gluten Free. I hope you enjoy it!
2 1/4 cups flour
1/2 cup sugar
3/4 cup butter (cold hard)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 sp salt
3/4 cup sour cream
1 tsp almond extract
Cream Cheese Layer
1 package (8 ounce) cream cheese, softened
1/4 cup sugar
1/2 cup raspberries (fresh or frozen)
Top Crumble Layer
1 cup reserved cake layer (before putting in the baking powder/soda)
1/2 cup sliced almonds
Heat your oven to 350 F.
Grease the bottom and side of a 9 or 10 inch spring form pan with cooking spray; lightly flour,
In a large bowl, mix flour and 1/2 cup of sugar . With a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture and set aside. (Can also mix the flour and butter mixture in a food processor).
To the remaining crumb mixture, stir in baking powder, baking soda and salt.
In a small bowl, stir well the one egg. Add the sour cream and almond extract and mix until well blended. Add this sour cream mixture to the large bow and stir with a fork. Spread batter in the bottom and 2 inches up the side (about 1/4 inch thick) of the pan. The batter may be sticky so you may need to put a bit of flour on your hands.
In another small bowl or food processor beat cream cheese, 1/4 cup sugar and 1 egg until well blended. Pour into batter-lined pan. Carefully spoon fresh or frozen raspberries evenly over the cream cheese mixture.
Take the reserved 1 cup crumb mixture and add the sliced almonds and mix. Sprinkle this mixture over the raspberries and cream cheese mixture evenly.
Bake for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes.
Remove the side of the pan. Serve warm or cool. Store in the fridge.
These muffins are delightful and healthy too. No refined sugar! This is a great breakfast on the go with a hint of chocolate. I like having lots of these around so I like to double this recipe. One thing I do differently is I add a little more liquid (milk) and I let the wet and dry soak for about 5 minutes before putting them in the muffin tin. Enjoy!
This is a very simple and delicious lentil soup. One that you don’t need a bunch of ingredients. It’s quick and easy to make too which makes it delightful. I did make a few changes to the recipe. I love garlic so I added one extra garlic and instead of 3/4 cup of lentils I put in 1 cup as I love my soups thick. The Red pepper, cayenne and baby spinach is optional in my opinion. Have fun and let me know what you think when you make it.
1 1/2 tbsp olive oil
2 cups (280 grams) diced onion (1 medium/large)
2 large garlic cloves, minced
2 tsp ground turmeric
1 1/2 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp ground cardamom
1 (15-ounce/398 mL) can diced tomatoes, with juces
1 (15-ounce/398 mL) can full-fat coconut milk
3/4 cup uncooked red lentils, rinsed and drained
3 1/2 cup (875 mL) low-sodium vegetable broth
1/2 tsp salt, or to taste
1/4 tsp pepper, to taste
Red pepper flakes or cayenne pepper, to taste
1 (5-ounce/140-gram) package baby spinach
2 tsp fresh lime juice (or more to taste)
In a medium to large size pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and saute over medium heat for 4 to 5 minutes until the onion softens.
Stir in the tumeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, or until fragrant.
Add the diced tomatoes (with the juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered for about 18 to 22 minutes, until the lentils are fluffy and tender.
Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.