Thursday, May 19, 2016

Spicy Slow Cooker Chick Pea and Butternut Squash Stew

I do love my slow cooker. Especially for these dump style meals... put everything in the slow cooker, turn it on, and walk away. How easy!  Gotta love that, right?  This Spicy Slow Cooker Chick Pea and Butternut Squash Stew is truly delicious... and very easy.  And if you have been trying to get more veggies into your diet, like I have lately, this is right up your alley!

I was craving something a bit spicy even though our weather has been fabulous!  I wanted something with an Indian flavor, but not really a 'curry' as such, so I chose spices that would compliment turmeric, but not get overwhelmed by it. I think I found the right balance.  The Captain loved it... and was quite pleased that it didn't taste like curry, even though the veggies definitely took on that usual yellow hue that turmeric causes.

I think you will find it quite nice... especially if real curry is not really your jam either!

Don't be intimidated by the list of vegetables that I used. Get creative and use your own favorites. Cauliflower would be good here... so would green peas.

I froze the leftovers in individual one-cup servings so they can be easily thawed and used for quick meals on busy days. Win win.




Spicy Slow Cooker Chick Pea and Butternut Squash Stew
Makes 10 one-cup servings.

Ingredients:
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 28-ounce can diced tomatoes
  • 6 ounces zucchini, cut into cubes
  • 4 ounces onion, sliced vertically quite thin
  • 16 ounces butternut squash, peeled, seeded and cut into cubes
  • 3 ounces whole green beans
  • 4 ounces carrots, cut into chunks
  • 1 ounce raisins
  • 1/2 can water, use the diced tomato can
  • 1/4 tsp each of cardamom, garam marsala, coriander
  • 1/2 tsp cumin
  • 1 tsp each of cinnamon, turmeric
  • healthy dash black pepper

Instructions:
  1. Open cans, and prepare vegetables.
  2. Coat the inside of your slow cooker lightly with a non-stick spray for easy cleanup.
  3. Layer the vegetables in the slow cooker.
  4. Mix the spices in a small bowl and then sprinkle over the veggies.
  5. Add the tomatoes and the water and then stir.
  6. Cook on LOW for about 8 hours.
  7. Serve warm over carb/grain of your choice... quinoa, rice, noodles, barley, wheatberries, freekah, farro.
Per serving, stew only.
Weight Watchers Smart Points = 1*

Calories 119
Fat 1g
Saturated fat 0g
Carbs 24g
Fibre 7g
Sugar 7g
Protein 6g

* Chick Peas is the only item on this list that has a points value in the Weight Watchers Smart Points program

Everything into the slow cooker and set to cook on LOW for 8 hours.  It looks like not a lot of liquid to start, but the veggies create juice as they simmer. Stir once or twice if you during the cooking time to make sure everything is eventually covered and bubbling.


I served over macaroni noodles for The Captain.


What do you call these legumes?  Chick Peas or Garbano Beans?

If you like this recipe I hope you will consider Pinning it!  Thanks so much.


Monday, May 09, 2016

Red Cabbage with Avocado and Sunflower Seeds

I have been reading a lot about adding nutrient dense plant based foods to  my diet in order to decrease the amount of snacking I do after dinner in the evenings.   For some reason, it has become an issue, and I am not happy about it.

So, the gist of it all is to eat more veggies so you won't have cravings for more, and your belly will be so full that you won't want to snack anyway.  I have been working on it for the past few weeks and it led me to joining a Facebook group where everyone has the same goal.  And it has spurred me to doing some experimenting in the kitchen again.

I got this idea from one of the women in the group... and at first it sounded quite odd... but very intriguing. I have made the dish twice now.  The first time it was our whole dinner.  And it was very filling and quite tasty.  The second time, I made about half and we had it as a side dish with some BBQ'd pork.  I think that The Captain preferred having it this way. I liked it better as dinner.  You can decide for yourself.

But I do hope you will give it a try.  I have never really been a fan of cooked cabbage... cabbage rolls, for example, have never really been a favorite of mine... but this red cabbage is sauteed only until soft, not cooked all the way to limp, so that may be the difference.  And of course the lime and avocado are just a natural pair.

Here is how it goes... These are the amounts I used for our main dish meal.  Adjust for your own table.



Red Cabbage with Avocado and Sunflower Seeds
Makes 2 servings.

Ingredients:
  • 6 cups shredded red cabbage
  • 2 tsp coconut oil
  • 1/2 tsp salt
  • 2 cloves garlic, peeled, smashed and minced
  • 2 Tbs raw sunflower seeds
  • 1 medium avocado, about 4 ounces, peeled, seeded and cut into large slices
  • juice from one lime
  • Salt and Pepper to season

Instructions:
  1. Set a large saute pan over MEDIUM heat and place the coconut oil in it to melt.
  2. Add the cabbage, salt and garlic, and cook for about 15 minutes, stirring every few minutes
  3. Remove to 2 large bowls or plates and sprinkle each with half of the sunflower seeds.
  4. Place half the avocado slices on each plate.
  5. Drizzle each with half the lime juice.
  6. Serve with salt and pepper on the side.
Per serving.
Weight Watchers Smart Points = 4 (because the cabbage and lime juice is not counted)


Calories 240
Fat 17g
Saturated Fat 5g
Carbohydrates 20g
Sugar 7g
Fibre 9g
Protein 5g

Saute the salted cabbage with garlic in the coconut oil till softened but not limp.


Plate and serve warm.




Do you enjoy meatless meals occasionally?

If you enjoy this recipe I hope you will PIN it.  Thanks for sharing.

Sunday, April 03, 2016

Avocado and Egg Salad

I picked up a bag of 5 very large, and almost ripe, avocados at Costco one day last week.  They are absolutely delicious... is there anything more delightful than a perfectly ripe avocado?  I have been trying to think of new ways to eat them up... and came up with this Avocado and Egg Salad for dinner.

I want to try a few new things that I hope The Captain will enjoy as well.  He is not always very keen on the creamy texture of plain avocado.

In the Spring and Summer when we are spending more and more time outdoors, I keep some things on hand in the refrigerator to put together quick meals.  Hardboiled eggs is one of my favorite go-to items... so while I washed and cut up some greens, The Captain peeled some eggs, and our dinner came together rather quickly.

And it was wonderful!  I am sharing the ingredients I used for 2 fairly large dinner salads.  I think the next time I make this, I will try adding some crumbled bacon and some capers for garnish and a flavor boost.


Avocado and Egg Salad

Avocado and Egg Salad
Makes 2 servings

Ingredients:
  • 2 to 3 cups salad greens, washed and dried
  • 10 grape tomatoes cut in half
  • 3 or 4 thin slices of red onion
  • 1/2 cup fresh parsley, chopped
  • 1 mini cucumber, cut into slices
  • 2 hard boiled eggs, peeled and slices
  • 1 large avocado, washed, peeled and cut into chunks
  • Salt and pepper
For the dressing:
  • 2 tsp olive oil
  • 1/1/2 Tbs apple cider vinegar
  • splash of lemon juice
Directions:
  1. Place the salad greens in 2 serving bowls and set aside
  2. Put the tomatoes, red onions, parsley, cucumber, eggs, and avocado in a medium mixing bowl.
  3. Mix the dressing ingredients together in a small bowl and pour over the eggs, etc in the mixing bowl.
  4. Toss gently.
  5. Spoon the mixture over salad greens and serve with salt a pepper to season.
Per serving.
Weight Watchers SP = 8.  *
Calories 273
Saturated Fat 5g
Sugar 2g
Protein 9g

* Using the Weight Watchers Recipe Builder (which will not add points for the onion, cucumber, tomatoes, and parsely, it comes to 8 SP. If you calculate using the N.I. it will come to 9 SP)



Not only pretty but delicious and filling too!


The Captain had some rye bread toast with his!


Tell me you love avocados too!  What is your favorite way to serve them?

If you like this idea, I hope you will PIN it!