Red Cabbage and Kale Stir Fry

Red Cabbage and Kale Stir Fried Salad

*Vegan *Gluten-free

Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
Approximate calories per serving: 375

Ingredients
2 TB olive oil

1 yellow onion, chopped

2 cloves garlic, minced

2 ts grated ginger (about 1 inch)

1 large bunch kale, washed and chopped

½ head red cabbage, sliced and rinsed

1 can kidney beans, drained

1 can garbanzo beans, drained

Salt, pepper, and red pepper flakes to taste

Directions

1. Heat oil over medium to high heat in a wok or large saute pan.

2. Add chopped onion and let cook 5 minutes.

3. Add garlic and ginger and cook for 30 seconds.

4. Add kale, stir and cook for 5 minutes.

5. Add cabbage, stir, cover and cook 10 minutes.

6. Uncover, add kidney beans and garbanzo beans, cook for 5 minutes or until beans are hot.

7. Add salt, pepper, and red pepper flakes to your desire.

Indian Spiced Spinach Salad with Chicken

Indian Spiced Spinach Salad with Chicken
Prep. Time: 1 hour marinade plus 10 minutes
Cooking Time: 20 minutes
Serves 4
Approximate calories per serving: 536

Ingredients

For the Marinade:

3 TB lemon juice

1 1/2 ts garam masala

1 ts tumeric

1 TB ginger, grated

2 garlic cloves, minced

3 1/2 TB vegetable oil

1 medium onion, sliced thinly

Everything else:

4 chicken breasts

1 TB vegetable oil

2 cups frozen peas

1 bunch spinach, washed and chopped

Salad Dressing:

1 ts cumin seeds

1/2 ts coriander seeds

2 TB lemon juice

Directions:

1. Combine all marinade ingredients with chicken breasts. Cover and let marinade for at least an hour.

2. Heat a saute pan on high.  Add 1 TB vegetable oil, then add chicken breasts.

3. Cook chicken over medium high heat for 7 or so minutes each side. Remove and set aside.

4. Add onions to saute pan and cook over medium high heat for 5 or so minutes. Add frozen peas and cook another 5 or so minutes.

5. In a small saute pan heat up the cumin and coriander seeds.  Pour into a grinder or mortar and pestle and grind.

6. Add washed spinach to a large bowl. Add lemon juice and ground spices and mix until combined.

7. Place a serving size of spinach onto a plate.  Add onion and pea mixture, then top with one slice chicken breast.

Asparagus and Bell Pepper Tacos

Asparagus and Bell Pepper Tacos
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Serves 4
Approximate calories per serving: 375

Ingredients

16 stalks of asparagus
2 bell peppers
1 TB minced garlic
1 TB oil (I use canola)
pinch of salt
pinch of pepper
1 can black beans
8 corn tortillas
1 cup shredded cheese
hot sauce!

Directions
1. Turn on then oven and set to 400 F.
2. Wash your veggies.
3. Cut 1″ off the bottom of each piece of asparagus, then cut in half.
4. Slice the bell pepper into 1″ thick pieces.
5. Place veggies in a bowl, add garlic, oil, salt, and pepper. Mix together
6. Place a sheet of aluminum foil of a baking sheet. Put mixed veggies on the aluminum foil.
7. Bake for 10 minutes.
8. When 5 minutes are left on your baking time, start heating your black beans in a sauce pot.
9. Wrap the corn tortillas in a wet paper towel and heat in the microwave 30 seconds per side.
10. Assemble your tacos! Corn tortilla, then cheese, black beans, 4 pieces of asparagus, 2 pieces of bell pepper, hot sauce!

These suckers are messy, have fun!

5 Recipes for $50

Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!

This Week’s Recipe List:

Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings

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CLICK HERE for a PDF version of this shopping list

Tandoori Style Chicken Wings with a Yogurt Sauce

I decided today that I could probably eat Indian food everyday for the rest of my life and not get bored. Here’s a bit of a twist on tandoori chicken (as I do not have Tandoori oven in my house).

Tandoori Style Chicken Wings with a Yogurt Sauce
Prep. Time: 5 minutes
Cooking Time: 25 minutes
Serves 4

Ingredients:

1 TB ginger, minced
1 TB ground coriander
1 1/2 ts ground cumin
1 ts ground tumeric
1/2 ts ground cinnamon
1/2 ts salt
1/4 ts cayenne pepper
24 chicken wings

Yogurt Sauce:
1 cup whole milk yogurt
2 TB fresh cilantro
1 garlic clove, minced
salt
cayenne pepper

Directions:
1. Preheat oven to 400 degrees F.
2. Combine and mix all ingredients except for the chicken.
3. Rub spice mix over chicken wings.
4. Place chicken on baking sheet. Bake in oven for 25 minutes.
5. To make yogurt sauce. Combine all ingredients and mix well.

Slow Cooked Bacon and Beans with Corn Bread

Bacon goes well with just about anything.

Slow Cooked Bacon and Beans with Corn Bread
Slow Cooker Time: LOW 5 to 6 hours
Serves 4

Ingredients:
10 slices bacon, chopped
1 onion, chopped
2 TB brown sugar
1/4 cup ketchup
1/4 cup BBQ sauce
1 TB mustard
1 TB molasses
1/4 ts salt
1/2 ts chili powder
1/2 ts black pepper
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can white beans, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can pork and beans

1 box of corn bread ready mix

Directions:
1. Cook bacon in skillet; when cooked moved with slotted spoon to slow cooker. Add onion to the rest of the bacon grease and cook for 3 minutes.
2. Add onions and bacon grease to slow cooker.
3. Add remaining ingredients to slow cooker. Mix well.
4. Cook on LOW for 5 to 6 hours.
5. Just before your bacon and beans are ready, make your corn bread according to the boxes directions.

Bean Sprout and Spinach Stir Fry-Vegan

I always forget how awesome and easy stir fry is. I like this particular recipe because it is spicy and crunchy, two of my favorite characteristics of a dish.

Bean Sprout and Spinach Stir Fry
*Vegan*
Prep. Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:

2 TB olive oil
1 onion, chopped
3 garlic cloves, minced
3 celery stalks, chopped
8 oz. fresh bean sprouts
1 lb spinach, washed and trimmed
1 bunch green onions, chopped
1 dried red chili pepper, minced
4 servings chow mein noodles

Sauce:
1 TB rice vinegar
1 TB sesame oil
2 TB soy sauce
1 TB corn starch
1/2 TB Chinese five spice

Directions:
1. Mix all ingredients for sauce in small bowl and set aside.
2. Start boiling water in a medium sauce pan (this will be for your chow mein noodles). When water starts to boil add noodles and cook 3 minutes. Separate with a fork while they cook. Drain.
3. Heat up wok over high heat. When pan is hot add olive oil. When olive oil is heated, add onions (you should hear them sizzle; you can test to see if the pan is ready by putting one piece on onion in first).
4. Cook onions 2-3 minutes until just browned. Add garlic for 30 seconds.
5. Add celery and cook 5 minutes; stir occasionally.
6. Add bean sprouts, spinach, green onions, and red chili pepper. Cook 5 minutes until spinach is wilted.
7. Add sauce and noodles to wok. Stir all ingredients together. Serve while hot!