Tag Archive | cinnamon

Moroccan Stew

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!)

Ingredients List:

  • 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
Click on the picture for a step by step look at how to make Moroccan Stew: Word Press is working out some kinks and the format of the photo descriptions has changed. For the moment you can still access the attachment pages with the descriptions if you click “Permalink” under each image. This will bring you to the old format and you can get the step by step look you love!  Hopefully this will be resolved soon. xo
Thanks for your ongoing support and feedback and I am taking your advice as of right NOW! I am going to start publishing the recipe steps on the main page so that you don’t have to keep clicking back and forth between pictures every time you want to check out the next step in the recipe. You can still click on the pix for a quick reference if need be. Let me know how this new format works for you.
The Steps:
  1.  In a large pot add olive oil (about 2 turns round the pot) and cook onions and celery until tender and soft.
  2. In a bowl combine cinnamon, ginger, curry powder, nutmeg, cumin and salt. Mix well and set aside.
  3. 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.
  4. Add beans, tomato, broccoli, sweet potato, raisins, peanuts and chili flakes to the pot and  boil until the sweet potatoes are soft.
  5. Cover and let simmer. The stew will thicken and the flavours will become more complex the longer you let it sit.
  6. 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!

Eat Well

Be Happy

Laugh Loudly

xo Lisa


Vegan Pumpkin Loaf

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.

Ingredients List:

  • 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!

Eat well

Be Happy

Laugh loudly

xo Lisa


Pumpkin Hummus

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.

Ingredients List:

  • 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!

Happy Sunday!

Eat well

Be Happy

Laugh loudly

xo Lisa

Jerk yer Chicken

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!

Eat well

Be Happy

Laugh loudly

xo Lisa

P.S. I’m hosting a mixer on Sunday! Will let you know how it went unless of course you show up!

Food Photo of The Day!

Busy Busy Busy in Ottawa….I haven’t forgotten about you! Will give you something mouth watering soon.

Shaving Butter: 5-3-1-1+cinnamon+butter=Fresh Cinnamon Buns

 

xo

Lisa