Thursday, July 10, 2014

Lentil, Kale, and Sweet Potato Stew

I'm back! The food blog has been wholly neglected recently, due to classes.. and mainly the fact that I can't take decent pictures without natural sunlight- Which was slightly lacking in Van this winter.. Who knew!? 
So now that I am done with my semester, I am finally able to enjoy my free time, do some cooking, and try to eat/yoga/run myself into beach and music festival-ready condition for the end of May (Sasquatch.. then Florida.. I'm a little excited.. I've already bought my swimsuits..)
It seems like everyone is into the the cleansing thing this time of year. See: intothegloss
I've tried the juice thing before, and it is no fun.. Especially if you actually need energy for a.. job? friends? I'd rather not be cranky for 3-5 days, thank you. 
This year, I'm trying to focus on detox-friendly foods that are still FOOD. This soup (more like a stew) is great for a detox-friendly meal, and I love it even when I'm not trying to eat healthy in particular. It is delicious and really filling.. Enjoy!

  • 1 can low sodium diced tomatoes
  • 2 cups low sodium chicken broth (or veggie broth)
  • 1 cup lentils, dried green
  • 1 large sweet potato, cut into small cubes
  • 1 yellow onion, diced
  • 1 green or red pepper, diced
  • 1 tbsp curry powder
  • Pinch garam masala, cumin (optional)
  • 3 cloves garlic
  • 1 bunch kale, coarsely chopped
  • 2 cups water (more or less, depending on if you want it soupier or stew)
  • 1 small zucchini, quartered and diced (optional)

Saute onion in a small amount of olive oil (add a splash of water if things start to stick). Add sweet potato, garlic, and curry powder after 3 minutes. Saute for about 5 more minutes, until everything is tender. Add can of tomatoes, lentils, broth, and water. Simmer on low heat for 45 minutes or until lentils are tender. Add kale and red pepper at the end, so they don’t get soggy, and cook for about 10 more minutes! Done!

Tuesday, January 14, 2014

Sweet Potato Vegetarian Chili

Along with Ina, Michael Smith is one of my favorite chefs. I used to always watch his show, Chef at Home (when I had a life), and I even got to meet him once!! He was at a Kingston, Ontario, farmer's market, and I was slightly star-struck.. His style of cooking is very much like mine: lots of lentils, greens, soups, and spices. I got his most recent cookbook, Chef Michael Smith's Kitchen, for Christmas, and it is full of crazy good recipes! After a tough decision regarding which recipe I would try first, this vegetarian chili did not disappoint. The chipotle chilies add TONS of flavor, and the sweet potatoes are a slightly unexpected addition to your average chili. I edited it a bit due to laziness and my cumin threshold, but you can find a version of the original recipe here. Enjoy!
  • 1 onion, diced
  • 1 green pepper, diced
  • 6 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tbsp oregano
  • 2 tsp cumin seeds
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes
  • 2 cups frozen corn
  • 1 sweet potato, peeled and 1 cm cubed
  • 1 tablespoon chopped chipotle chilies in adobo sauce

Garnishes: Cilantro and sour cream

Heat some olive oil in a large soup pot, and add onion and green pepper. Saute veggies over medium heat until they begin to brown (about 7 minutes). Add garlic and spices, and cook for another 2 minutes. Add beans, tomatoes, corn, sweet potato, chilies, and 2 cups of water to the pot, and bring to a boil. Reduce heat, and simmer for 30 minutes or until desired thickness and potatoes are tender. Throw on some cilantro and sour cream. Voila!

Good beer.. Good knives.. Good food