Moroccan Stew

Another *terrible* vegetarian dish. Just awful I tell you, don't even bother trying it. *laughs hard* What is there not to love about a dish like this. Don't be put off by the vegetarian nature of this dish. Full of yummy goodness.

Ingredients may change slightly due to what is available in my refrigerator at the time, but this meal is served every couple of weeks at the most. Doubt it is hardly authentic but from what I've taste in restaurants and recipes over the years, this is a darn close one.

Remember, take chances, make mistakes, get messy. That's the motto in my kitchen, don't be afraid to do the same in yours. Cooking is about fun and love as well as nourishment.

Note: I love the taste of fresh beans. I find the best way is to presoak them the night before going to bed. Then 30 mins before planning to cook dinner, rinse the beans and add to a pot. Add water and let boil for 30 mins or until tender. Rinse under cold water and set aside until ready to add to stew. Canned beans work well too, whether you feel like being lazy or forgot to soak those beans! :o)

3 medium sweet potatoes or yams, cubed

1 onion, medium chunks

1 head garlic (or less, I like lots!)

1 tablespoon garam masala (more or less to your preference)

1 small head cabbage, cut into chunks

1 1/2 cup (or can) black or kidney beans

1 cup water (1/2 cup if using canned beans w/juice)

1 can diced tomatoes

1 can coconut milk

1/2 cup cashews (optional)

Cook potatoes under medium heat until almost tender, add garlic, onions and garam masala. Cook 10 mins. Add cabbage. Stir frequently for 10 more mins. Add beans, tomatoes and water. Let simmer for 20 mins. Add coconut milk. Simmer for an additional 10 mins.

Serve with sprinkled cashews on top.

Summer pork burgers w/spinach salad

Even though it was a balmy 55 degree day, I was in the mood for something light and barbecued. Yesterday's beautiful weather had me longing for something related to summer days.

Did my routine scouring the fridge and cupboards. Hmmm, what shall I make today?

Because I had a bunch of kale, couldn't resist making a batch to go with dinner. The boy was asking for more after dinner. Yeah, I know son, they taste terrible.

1 pound ground pork (beef and turkey work great too)
1/2 onion chopped fine
3 cloves garlic chopped fine or minced
1 tablespoon ground flax
1 tablespoon whole wheat flour
1 tablespoon hazlenut flour (optional)
2 tablespoons raw apple cider vinegar

Mix above ingredients well, form into patties (I made 6 medium size patties) and place on bbq grill or broiler in the oven. While the burgers are cooking, make the spinach salad (and kale chips if you are making them fresh. Never can keep a batch on hand, they taste that terrible! *wink*).

2 cups fresh spinach, cut to bite size pieces
1/2 cup chopped goat feta
1 tablespoon balsamic vinegar
1 tablespoon raw apple cider vinegar

Mix well. Refrigerate until burgers are ready.

Rare summer day

Not exactly food related but a special enough event to write about so I don't forget. *laughs*

We take summers pretty seriously up here. Such a short season for us so we bask in it as much as we possibly can muster. Yesterday was one of those special days. Temperature rose to a whopping 73 degrees. Don't know if it was the HOTTEST day so far, but sure felt like it after many gloomy depressing cloudy days. Of course it had to be on a Friday workday. As I sat there with my coworkers, the bright sun peering through our windows, laughing at us.

At noon, we got the call we could go. Like children scrambling to bust out for recess, we hurried out. I was itching for the sun to touch my face. The boss lady even offered me a ride home, normally (especially if it was a crappy weather day) I'd take it. But today was special, I wanted to soak in the warm sun. Even slipped between some industrial buildings to gain quick access to the lake. I nearly gasp when I saw the lake glistening, half naked people running around playing and sunbathing. Ahhh, yes, today is summer.

A huge grin was planted firmly on my face the entire walk home. As I walked in my house, I quickly yelled at the boys to get the hell out of the house. We are going on the trail!! The husband was a bit grumpy but did it anyways knowing I wouldn't let up anytime soon. Ha! Smart man. The boy sensed my urgency and hurried himself out the door. They quickly became happy as the glowing sun beat against their bodies. The boy took his shirt off and giggled at the thought of not wearing his shirt in public. His white skin was as bright as the sun.

After a few hours of trekking on the trail and enjoying the lake, we headed back home. Being that it was still very warm and bright, we put the sprinkler up for the boy. I think it is safe to say he enjoyed it.

Even my purple basil enjoyed the rare warm sunshine.

An hour later, temperature dropped, clouds quickly came in and rained. I'm okay with this. The afternoon served us well. I do hope the sun graces us with another day like yesterday.

Indian style lentil soup

This dish is what my 7 year old son requested for his birthday dinner. That lentil soup you made with those papa crunchy things? *laughs* You will need a large stockpot to make this one. Starts out like big hair, then is flat by the end of the day. Ha!

Great served with papadums. Kind of like a lentil cracker. Can usually be found at your local natural/organic grocery store. I'm in the process of learning to make them from scratch. Will update with how that goes. :o)

1 small head cabbage, chopped medium

1 small head cauliflower, chopped

4 carrots sliced

1 head garlic chopped

1 onion chopped

1 cup lentils (your choice, the above photo has 2 kinds, french and green)

5 cups water (may need more, water should go 1/2 inch above vegetables)

1 can diced tomatoes

1 can coconut milk (or 1 pint whipping cream)

1 tablespoon garam masala seasoning

1/4 teaspoon cinnamon

Over medium heat, with a drizzle of olive oil cook onions and garlic. When onions are translucent, add garam masala. Stir for 5 mins, add carrots, cabbage and cauliflower. Let cook for 15 mins, stirring occasionally. Add lentils and water. Bring to a boil, turn down to low medium and let cook for 1.5 hours. Add diced tomatoes and coconut milk (or cream). Turn heat up to medium and cook for another 30 mins.

What's with this RAW movement?

In my journey to healthier eating, raw eating comes up often. I’ve been dismissing it for quite some time. RAW has been finding it’s way to me now. This one friend is a fanatic about it, pushing her green smoothies at every possible opportunity. Because I adore her, I put up with it. (smooch!) The past couple of weeks, I’ve gotten a handful of emails regarding the raw movement from other people.

Hmmm…is that fanatic friend onto something?

The biggest reason I’ve shied away from the raw revolution is I don’t like a lot of vegetables raw. :sigh: Could I be a part time vegan? Or would that be a disgrace to the raw community. Hi! My name is Kathryn, I’m a quarter vegan, half vegetarian and quarter carnivore. Yea, I can see that going over well.

I’m quite open about the lack of tools in my kitchen. This raw business has a hefty upfront cost.

While I can se enjoying a smoothie here and there (oh just shush already fanatic smoothie friend!) but I love eating/chewing food. Can I get pass my own personal hang ups and try this? Could my family get on board?

This is completely out of my comfort zone, which might be what I need. Always love a challenge.

Public Service Announcement

Subject: Salads

It is hard to get past the idea of salads being filling and creative. When one says, "I had a salad for dinner", we immediately think lettuce, carrots, cucumbers and croutons smothered in ranch dressing. I'll admit, I was one of those people who thought salads were boring. Only for those *dieting*.

Then I started up a CSA (Community Supported Agriculture) delivery to my home. Full Circle Farm* is my best friend every Wednesday. The family gets into it as well. The boy anxiously awaits to hear the truck pull up in front of house greeted by a cheerful delivery dude. We can't get that box open fast enough!

Our first salad feast was a salad bar. It was a fun dinner to create. The boy helped chop up veggies. Even had grilled chicken breast and cheese. It was a huge hit, everyone could make their own salad how they wanted it.

Isn't he a cutie?


















I've seen restaurants serve salad with fruit and wasn't sold on the idea however, our box had the most deep red plump strawberries you'd ever seen, some juicy peaches too. What the heck, I'll toss them in there. Used romaine and spinach. Oh, I know! I have some raw cashews I could pan roast. Hubby barbecued some chicken. Topped with scallions and balsamic dressing, we were in heaven.

Tonight, we got our box and again, couldn't resist making a salad! Fresh lettuce topped with plump blueberries. Caramelized onions, garlic and sundried tomatoes. Hard boiled egg and fresh mozzarella cheese with our favorite balsamic dressing.

Don't be afraid to toss ideas around, literally! Add something you don't normally put in your salad, see how you like it, then keep trying different combinations. I promise you, salad will never be boring again!

*Full Circle Farm is a family owned organic farm operating on 400+ acres, based out of Carnation, Washington. They also serve those of us in Alaska. If you are in the Washington or Alaska states, I'd give them a try! www.fullcirclefarm.com

Chicken Tikka and vegetables

One of my favorite things to eat in a Indian restaurant is the chicken tikka. I'm a bit of a chicken snob. Only like the boobs. I always figured it was something I couldn't tackle because I don't have the kitchen for it. I covet those clay ovens I see at the local restaurant. I should put that on my Christmas list to Santa.

Dear Santa:

All I want for Christmas is a big giant clay oven.

Signed, 

always a good girl *wink*

After much research and torture trials on my family, I've found the perfect and oh-so easy way of doing this. (If you prefer the bbq method, just cube the chicken in a large form then put on skewers.)

2 boneless skinless chicken breast, sliced thin
1 cup plain yogurt
1 teaspoon garam masala
1/4 teaspoon cinnamon
1 teaspoon salt

1/4 cup quinoa
2/3 cup water

1 small head cauliflower
1 onion sliced
1 head garlic sliced
1/2 cup sundried tomatoes
1 tablespoon olive oil
1 tablespoon sesame seeds (optional)
salt to taste (optional)

Blend 1 teaspoon garam masala, cinnamon and teaspoon salt. Rub mixture on chicken pieces with your hands. Don't be afraid to give those chicken boobs a good massage. (get your mind out of the gutter! lol) Set for 10 mins. Carefully add yogurt over chicken, make sure all pieces get generously coated. Allow to set on counter for 20 mins (this is a good time to start prepping those veggies).

Add quinoa and water, when you reach a full boil, reduce to simmer heat. Simmer for approx 20 mins.

Turn oven on broil. Make sure you use the lowest rack, I remove the 2nd rack, so I have plenty of room. I use a cookie cooling rack on top of a cookie sheet to catch drippings. Making sure the chicken is coated generously with yogurt, lay all pieces on your rack. Put under the broiler in the oven. Usually takes about 10+ mins to start browning. Keep a close eye on the chicken to prevent burning. When nice and brown, turn pieces over and cook until brown to your preference.

While the chicken is broiling, turn the stove onto medium high heat, cook onions and garlic in olive oil. When onions are translucent, add sundried tomatoes, cook for 5 mins, add cauliflower. Simmer for 15 mins. Add sesame seeds and salt (both optional).