Indian Stew

Fall is here! My favorite season. Football parties, the return of TV series, scarecrows, and the start of the holidays. Not to mention, the leaves turn rich colors and everybody just seems to be in such a good mood. Regarding weather- warm days and brisk evenings. Which brings me to this hot “Indian” Stew. Perfect to eat on one of those said chilly nights while watching Supernatural 🙂 

Indian Stew 

Ingredients:

1 cup arborio rice

1 tbsp unrefined coconut oil

1 large onion, chopped

3 garlic cloves, minced

2 tbsp curry powder

1 tsp ground ginger

1 tsp cumin

1/2 tsp turmeric

1/4 tsp crushed red pepper flakes

1/4 tsp cinnamon

1/8 tsp cayenne

1 cup chicken broth

1 28oz can plum tomatoes with juice

1 15oz can cannelloni beans, rinsed and drained (Note: chickpeas would make it a more “Indian” dish. I, however, do not like the taste, so I always use cannelloni beans as a sub.)

1 cup frozen corn

1 tbsp lime juice

salt and pepper to taste

cilantro

Directions:

Cook rice according to box instructions. Meanwhile, in a large pot, heat oil. Add in onions and garlic cloves and sauté for 5 minutes. Add and mix in curry, ginger, cumin, turmeric, pepper flakes, cinnamon, and cayenne. Stir for 1 minute. Add in broth, tomatoes, cannelloni beans, and corn. Bring to a boil. Reduce to a simmer and cook for 15 minutes. Take off stove and stir in lime juice, salt and pepper. Serve stew over rice and garnish with cilantro.

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Sweet Beet Soup

I am very much attracted to pretty colors. Especially when they’re natural. As such, I was very excited when I made this and I got a bright red/pinkish color. Now how often do you get to eat pink soup? I felt like I was in art class, carefully adding white yogurt in order to get the perfect shade of color. Beets are definitely one of those don’t-judge-a-book-by-its-cover things; the outside is just an ugly brown lump. But open it up and BAM! Bright color (side note for first time beet users: do not have anything white laying around unless if you want that bright color all over your towels and clothes). And the taste of this was surprising. Very much like vichysoisse with a sweet aftertaste.

 

Sweet Beet Soup 

Ingredients:

2 medium-large beets

2 onions, chopped

2 cups chicken broth

2 cups water

2/3 cup plain yogurt (If you want a more pink color, add a bit more)

parsley to taste

salt and pepper to taste

Garnish: chives

Directions:

Wrap the beets in aluminum and roast in the oven at 400 degrees for 40 minutes.  Let cool, then peel and cube. Combine beets, onions, chicken broth, and water in a large pot. Bring soup to a boil and then cover with the lid and allow to simmer for 20 minutes. Next, mix in the yogurt (it’s okay if it clumps). Puree the soup with an immersion blender (if you don’t have one, transfer to a blender) until the soup is at the desired smoothness. Stir in the desired amount of parsley, salt, and pepper. Ladle into bowls and garnish with chives.

Southwestern Black Bean Avocado Salad

I feel bad. I haven’t been keeping up with my blog lately. School has just been so crazy that all I keep thinking is “Is it winter break yet?” Lucky, I had a bit of time a few nights back to fix this up. It makes a LOT (leftovers!) and is very filling. Plus, it’s filled with so many colors that it looks quite fancy without much effort. The best part? (Besides eating it, of course) It’s quick to put together. Perfect for the many busy school nights to come.

 

Southwestern Black Bean Avocado Salad

Ingredients:

1 can (15 oz) black bean, rinsed and drained

1 cup tomatoes, diced

1 cup frozen corn

1 avocado, cubed

2 garlic cloves, minced

1/2 onion, chopped

1/2 red bell pepper, chopped

1 sweet pepper, chopped

2 tbsp jalapeño pepper, chopped

1/2 tbsp cilantro

1/2 tbsp parsley

1/2 tsp cumin

1/2 tsp garlic powder

1/8 tsp cayenne powder

2-3 tbsp lime juice

salt and pepper to taste

Directions:

In a large serving bowl, combine and mix all ingredients together. Refrigerate at least an hour  before serving with chips or a fork.

Stuffed Pineapple Boats

Tuesday night was my last night of freedom. Now it’s back to stress and lack of sleep. The downside of college. Unfortunately, this also means that I won’t have much time to create and cook new recipes. And so, the other night I decided to make something extra special.

Awhile back, I saw what is called “pineapple boats” in a magazine. I thought it was such a cute idea with a pretty end result. For my send-off meal, I made pineapple boats stuffed with rice, shrimp, and peppers. Not only did it taste delicious, but it also looked oh so very impressive.

 

Stuffed Pineapple Boats:    

Ingredients:

1 cup brown rice, uncooked

1 pineapple

1 tbsp unrefined coconut oil

1 lb shrimp, peeled

2 garlic cloves, chopped

1 onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1/2 sweet pepper, chopped

1/3 cup frozen corn

3 tbsp soy sauce

hot sauce to taste

dash of crushed red pepper flakes

basil to taste

Directions:

Cook the brown rice while making the rest of the meal (it’s ok to make the rice in advance). Cut the pineapple in half and hollow out the insides, reserving the hollowed pineapple, the pineapple meat and juices for later. In a deep skillet, heat the coconut oil and add in the shrimp. On low heat, cook for 2 minutes. Add in garlic cloves, onions, and peppers. Let cook for 5 minutes, stirring every so often. While this is cooking, cube pineapple meat to the desired size. After the 5 minutes, add in 1 cup of pineapple chucks, 2 tbsp of pineapple juices, and the corn. Let cook for 3 more minutes. Add and mix in brown rice. Stir in soy sauce, hot sauce, red pepper flakes, and basil. Transfer the rice mixture into the hollowed pineapple bowls. With a spoon, top with more pineapple juice. Garnish with basil.

Energy Balls

I feel so sad. Labor day has arrived. That means the end of summer and back to the books for me 😦 Many late-night-paper-writings to come. Lucky I have these little power balls to give me some energy.

For those weary of dates, fear not- they are not detectable at all. I know this for a fact as my mom, who hates raisins and everything similar to it, unknowingly ate one and asked for another… and then some more.

Energy Balls 

Ingredients: 

1 cup pitted dates, packed

1 cup oats

2 tbsp peanut butter

2 tbsp raw cacao powder

1 tsp vanilla extract

1 tsp cinnamon

pinch of salt

Directions: 

Soak dates in water for at least 2 hours. Drain and blend in a food processor until smooth. Add in the rest of ingredients and blend until combined. Roll the mixture into desired-sized balls (you can also shape these into bars).