THE HEALTHY HAG

I COOK … I EAT … I SHARE.

Lentil & Veggie Stew April 17, 2012

It may be spring and the birds might be chirping, but I still love a hot bowl of comfort food for dinner.  Now that time is of the essence more than ever (hello raving toddler), I have to make something that is quick and delish, and who’s fooling who, I loveeeeeee a stew!!!  I have made variations of this recipe, both in my Le Crueset Dutch Oven and in my slow cooker.  Both are totally yummy.
Ingredients:

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds fresh vegetables cut in bit-sized pieces (I used parsnips, mushrooms, carrots and zucchini)
  • 1 can diced tomatoes
  • 1 can cooked lentils (you can use freshly cooked – about 1 1/2 cups with cooking liquid)
  • 4 cups vegetable broth
  • 1 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/3 cup uncooked quinoa
  • 2/3 cup pumpkin or squash (canned or cooked – all water pressed out)
  • salt & black pepper to taste

Directions:

  1. Cook onion in a large, Dutch oven until browned, then add garlic and cook, stirring, for another minute.
  2. Add veggies, broth and spices and cook until vegetables are soft and it begins to boil.
  3. Add quinoa and cook on medium heat until tender (approx. 15 min), then add pumpkin and salt/pepper to taste and cook for 5 more min (adding a little water if too thick).
  4. Serve hot, with shredded cheddar and/or some large crusty bread with butter!

Notes:

– to use the slow cooker, but all ingredients into cooker and place on low for 6 hours.

– this freezes pretty well too.

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Detox-tastic Salad January 25, 2008

Crunchy and colourful veggies like parsnips, cucumbers, radishes, along with sweet tomatoes and lightly steamed zucchini combine to make one hellova cleansing salad! It packs quite the anti-oxidant and phyto-nutrient punch as well.  You’ll want to have this one on a regular basis, that’s for sure.  It can really help get you back on track after any holiday excess.
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INGREDIENTS:
3 medium zucchini, chopped
1 tomato, chopped
1 onion, sliced (I like red best)
1 clove garlic, minced
3 tbsp olive oil
Salt and cayenne pepper, to taste
2 parsnips, shredded (or carrots)
6 radishes, sliced thinly
1 cucumber, sliced (skin on)
4 tbsp olives (green or black are good)
2 tbsp fresh parsley, chopped
1/2 cup crumbled feta (optional)
1/2 cup cooked beans (optional – any kind will do)
Lettuce leaves (any work well here, but I really love Boston ettuce leaves for this)
 

DIRECTIONS:
1) In a steamer or microwave, lightly steam zucchini and allow to completely cool.

2) Place in large mixing bowl, along with tomatoes, onion, and garlic, mix gently, and then add olive oil, salt, and cayenne.

3) Toss and refrigerate for at least 2-3 hours.

4) To serve, line a platter with lettuce leaves and scoop zucchini/tomato mixture on top; then arrange parsnips, radishes, cucumbers, and olives around the edges; then sprinkle cheese and/or beans on top; garnish with parsley.

 

Home-style Veggie/Vegan Broth January 18, 2008

Buying pre-made broth is convenient and tasty, but making your own is satisfying and economical! You can use many other veggies such as carrots (not for me!), potatoes, squash or even mushrooms. The key is to ensure that there is enough water to cover everything that’s in the pot. Other herbs work well here too, such as rosemary, bay leaves, thyme, and peppercorns for a sharper broth.
veg.jpg
Ingredients:
1 large zucchini, peeled and roughly chopped
1-2 sticks of celery, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
1 large onion, skin included, roughly chopped
3 whole clove garlic, crushed or fined chopped
2 leeks, cleaned VERY well and roughly chopped
1 loosely packed cup of fresh parsley
1 loosely packed cup fresh dill
1 tbsp olive oil
9 cups water (approx.)
1 tsp salt
½ tsp pepper

Directions:
1) Heat the oil in a large stockpot.
2) Sauté onions for about 5 minutes, until transparent, on medium heat.
3) Add in all remaining ingredients and bring broth to a boil.
4) Reduce heat and simmer for about an hour and a half, uncovered.
5) Let broth cool and mash with hand masher (you can also hand blend with a blender for a thicker base, and add more water to dilute to desired consistency).

Note:
This is a great broth to freeze for up to 3 months, in tightly sealed containers.