I am totally addicted to Hall’s Kitchen’s Moroccan Stew. Today instead of buying it at the local supermarket I decided to purge my cupboards and fridge to make my own version of this delicious Moroccan Stew. (The combo of spices is what makes this dish so killer!)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp curry powder
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
- olive oil
- 2 cups sweet onion and red onion combined chopped
- 1 cup celery chopped
- 2 cups finely shredded kale
- 2 cups vegetable broth
- 1 large sweet potato chopped
- 1 cup chopped broccoli
- 1 can diced tomatoes with spicy red peppers
- 1 can black beans
- 1 can mixed beans
- 1 tbsp of chili flakes
- 1/2 cup raisins
- 1/2 cup unsalted peanuts
- In a large pot add olive oil (about 2 turns round the pot) and cook onions and celery until tender and soft.
- In a bowl combine cinnamon, ginger, curry powder, nutmeg, cumin and salt. Mix well and set aside.
- Once your celery and onions are soft add kale and half of your spice mixture and mix into your pot. Once the kale has wilted add your vegetable broth and bring to a boil.
- Add beans, tomato, broccoli, sweet potato, raisins, peanuts and chili flakes to the pot and boil until the sweet potatoes are soft.
- Cover and let simmer. The stew will thicken and the flavours will become more complex the longer you let it sit.
- Enjoy with rice, quinoa or as is. (also delicious with lamb and chicken!)
This is the first time blogging with my new stove. Thanks to Todd and Brian for the awesome hook up!
Cleanse Day 6, Success Rate: 80%: I have been to the gym everyday except for Thursday and I have gone to yoga 2 times on top of that. Thursday was a terrible day for the cleanse, I woke up feeling really tired and low energy; Fastforward to 8:00pm and a visit from my sister and a long line up for dinner at Fresh and it made it easy to talk myself into a martini and dinner at Il Fornello. Anyway, a few hours off the cleanse train didn’t hurt me, although I do feel a bit lame about giving in, but clearly my body was craving vodka, sausage, pasta and cheese (i think it was probably a matter of life and death!) and so…I indulged. I woke up Friday morning and jumped right back on and am going strong. Today, I am heading to a clothing swap at my gal pal Kelly’s place and I promise promise promise not to indulge in Mimosas’ and Chips! Since it is the end of October, I thought I would cook up something seasonal and festive: a Vegan Pumpkin Loaf.
- 1 & 3/4 cup of flour
- 1 cup Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/2 tsp All Spice
- 1 14 oz can of Pumpkin Puree
- 1/2 cup Oil
- 3 Tbsp Maple Syrup
- 3 Tbsp Water
- Handful of Pumpkin Seeds
****Click on the picture for a closer look at how to make the Vegan Pumpkin Loaf:
I love fall, so many delicious recipes. Any plans for Halloween? Tell me about em and of course about what you’re eating!
This afternoon, I am hosting a fall mixer. I have been away most of the summer and I am finally able to catch up with friends and what better way to catch up, than with all of them at once. I am serving an array of fall themed food and hopefully I will be able to post some pics of the different offerings. But at the risk of photo blogging the mixer fails…I figured I would to share this recipe with the world and give you a preview of the day’s treats.
- 1 large can (28 oz) garbanzo beans (chick peas)
- ***save 1/4 cup of the chick pea water and add if you are having trouble blending your mixture!)
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling!)
- the juice from 1 lemon
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- salt and pepper to taste
****Click on the picture for a step by step explanation of how to make Pumpkin Hummus:
This delicious fall themed recipe takes minutes to make and will seriously rock your world. Garnish with roasted pumpkin seeds.
On another note, I’m totally hooked on this blog: (Under The Hill), it is thought provoking, funny, heart breaking and informative. A genuine perspective on the government, the people of Canada and world issues. Please take a moment to check it out!
I am finally back in my own kitchen after a summer on the road and I am loving being back in Toronto. Nothing beats walking the streets, hitting my fav shops and markets and generally enjoying the energy of the city. Today is a glorious day, a perfect way to ring in the first day of fall.
Tonight, I am hosting some very good friends for dinner and I am totally stoked to catch up with these peeps since I haven’t seen them in months. I spent a while cruising the farmer’s market at Nathan Phillips Square and bought 95% of the ingredients for this feast from Ontario Farmers. On the menu tonight….Jerk Chicken, Peach Salsa, Roasted Yams, Corn on the Cob and a mixed carrot salad!
Ingredients List: Makes about 3 Cups of Jerk Marinade (enough for 8+ Chicken Breast)
- 1 Bunch of Green Onions
- 7 sprigs of fresh thyme
- Hot Peppers-to taste (I used 2 chili peppers and 3 small Jalapeno’s seeded)
- 4 small cloves of garlic
- 1/2 large sweet onion
- 2 tsp grated ginger
- 1/3 cup of soya sauce
- 2 tbsp of vegetable oil
- 1/4 cup of white vinegar
- 1/2 cup of orange juice
- 1 tbsp of brown sugar
- 2 tsp of ground allspice
- 1 tsp of nutmeg
- 1 tsp of cinnamon
- salt and pepper to taste
- 4 x Chicken Breasts
****Click on the picture for a step by step explanation of how to make Jerk Marinade:
Thanks for Reading and Bon Appetit!
P.S. I’m hosting a mixer on Sunday! Will let you know how it went unless of course you show up!
Busy Busy Busy in Ottawa….I haven’t forgotten about you! Will give you something mouth watering soon.