Bean Curry and Quinoa (or Rice) (aka OH MAH GOODNESS) Part 1

Day 8 goes down with a new favorite recipe.  Below is the finished product, using Quinoa, but you can also use rice (which is what the recipe was calling for, but I was in more of a Quinoa mood, plus it cooks faster than brown rice).

Ingredients:
2 tbsp extra virgin olive oil (my favorite brand, also the last time I bought, I got the small bottle for under $5 at Giant. Don't know if that deal is still up though - about 2 or 3 weeks ago)
1 large white onion, chopped
1/2 cup dry lentils
2 cloves garlic, minced
3 tbsp curry powder
1 tsp ground cumin
1 pinch cayenne pepper
1 can crushed tomatoes (28 oz)
1 can garbanzo beans, drained and rinsed (15 oz)
1 can kidney beans, drained and rinsed (8 oz)
1/2 cup raisins (if you don't like raisins, like me, use them anyway, I'm telling you it really makes the dish so much better!!! YUM)
8 cups cooked brown rice (or quinoa)
salt and pepper to taste (I used Himalayan sea salt from Marshall's (yes, the clothing store - they have great kitchen finds too!)

Directions:
1. Prepare the brown rice (or Quinoa) according to package directions so you have enough for 8 servings.
2. Heat the oil in a large pot over medium heat, and cook onion until tender
3. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes.

4. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper.
5. Reduce heat to low, and simmer at least 1 hour, stirring constantly.

Recipe from The Daniel Plan, by Susan Gregory.

Please share your comments and don't forget to subscribe below.  Have you tried to make this yet?

Be Blessed!

Teri

Daniel Fast Days 4 - 5, raisins, and a technical tip

I'll give you the tip first because I can't believe I let things go this far..  I typically leave my work up on my computer - at night and really, during the week also. You know, because it is such an 'inconvenience' to reopen your tabs on chrome (not). Chrome is the best browser, in my opinion. The thing I most like about Chrome, aside from it rarely crashing, is that you can set your tabs to reopen up to certain pages every time you restart your computer and open the browsing page.

Yes, I know, we all hear from the IT guys at work that shutting down every night is ideal. So, I imagine this just boils down to laziness? Hmm..  Perhaps, I need to readjust my priorities.. it would certainly save my little computer some 24/7/365 anxiety.. or whatever it is that the processor "feels" by being overworked.. poor 'lil guy..

Okay, personification over.  My internet is again working and my little computer didn't crash. Phew!

I didn't have a chance to post last night.

I wanted to share the delicious creation I had planned to make prior to my computer "scare."

No new creation - tomorrow I plan to make more flat bread - this time from rye flour.  Same basic recipe.  I will include process photos too.

Daniel Fast for days 4 and 5 came with a delicious new respect for raisins, albeit the yellow ones.  I mentioned in my last post a recipe I made which included them.  If you are not normally a fan of raisins, I would urge you to try them in this recipe and see what you think.  Take it from someone who has picked raisins out of every thing from cookies to rice pudding and anything else in between. Go figure too, because I love grapes!

I think because they were cooked the sweet flavor was less intense.  Also, coupled with the sunflower seeds - or nuts, if you choose - and spicing, the flavors just seems to meld together nicely.

Have you tried this or a similar recipe before?  Let me know if you plan to try it and your results in the comments below.  Don't forget to subscribe!

Thanks for reading!  Be blessed!

Teri

Quinoa and Veggie Bake (Daniel Fast Day 3)

Day 3 came and boy, waking up earlier and earlier is great!  I hope to continue this even after the fast.

As I do love the barley soup, I was getting tired of it and spent a few minutes looking for a recipe.
I didn't want anything super complicated and I didn't want to have to shop for anything. Here's what I found in Susan Gregory's book: The Daniel Plan, and here is the recipe:

Ingredients:
3 to 4 quart covered casserole dish
1 cup Quinoa (organic is best, I pay $3.49/pound at Wegman's bulk section.. I've seen it for $7.99/lb so this is a steal)
1/4 cup raisins - I used yellow raisins and while not a lover of raisins, they made the dish quite tasty.
1/4 cup raw sunflower seeds (if you can't handle seeds, you can leave these out)
2 bay leaves
2 TBSP Extra Virgin Olive Oil (I like "California" brand of EVOO best, you can also use Coconut oil. If you don't like the scent of coconut, you can purchase it deodorized so it has no smell - it doesn't have to be organic, just make sure it is not refined.)
1 Cup celery
2 medium carrots, diced
2 small zucchini, diced (I used 1 medium squash because I had it and didn't have zucchini)
1 tsp ground coriander
A pinch of cayenne pepper
1/2 tsp dried ginger
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp salt
Freshly ground black pepper
1-1/2 to 1-3/4 cups boiling water
1/4 cup minced parsley or cilantro for garnish

1. Soak the quinoa for an hour in a bowl, then rinse until the water runs clear using a fine mesh strainer. 

2. Preheat the oven to 350 degrees F (I didn't preheat the oven till about 7 or 8 minutes on the timer for the quinoa)
3. Heat the olive oil in a large skillet over medium heat; add the celery and saute until it starts to become transparent ; add the carrots and cook for 5 more minutes; add the zucchini and cook for about one minute more.
4. Add the coriander, cayenne pepper, ginger, cinnamon, cumin, salt, and pepper, adjusting the seasoning to your liking. Add the quinoa, raisins, sunflower seeds, and bay leaves; stir until integrated and continue cooking until vegetables are tender, about 3 more minutes.  

5. Pour the vegetable and quinoa mixture into a 3 to 4 quart casserole dish with lid; add the boiling water or broth; cover.
6. Bake for 20 minutes or until all the water is absorbed.
7. Remove Bay Leaves.  Garnish dish with fresh minced parsley or cilantro before serving. 

I tried to make the font as small as possible for this one since the recipe took up most of the post.  This was really a delicious recipe and I will be making this again.  You can really swap out any of the recipes that maybe are not a favorite of your kids, spouse, or even yourself.  I didn't have celery, so I used a small yellow onion and the zucchini I used was actually a yellow squash. I also added mushrooms because I needed to used them up and I love button mushrooms.

Please let me know in the comments if you liked or didn't like this recipe.  Again, this one came from Susan Gregory's book, so the credit is not mine.  I'm not sure if she created it or got it elsewhere but I would guess it was her creation.

Enjoy and let me know what you think in the comments below! And don't forget to subscribe!

Be blessed!

 

Teri