Monthly Archives: November 2015

Crock Pot Curry Lentil Soup

Thanksgiving is tomorrow! I hope you’ve enjoyed some of our family’s favorite Thanksgiving recipes that I’ve posted over the past few weeks, and if you didn’t get to see them, you can look under the recipe tab, scroll down to the bottom where it says ‘whole foods holidays’ and you’ll see several Thanksgiving, Fall and Holiday recipes.

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We’ve had some big winds recently that have brought in the cold, and boy did it get cold! We went from high 60’s and low 70’s to the teens and twenties. When it’s that cold, all I feel like cooking and eating are warm foods and we’ve got a nice, warming recipe for you today that is simple and fast to put together. I love those kind of meals. So if you have a busy day ahead of you, get this started in the morning before you take off for work, or when you have a few minutes during the morning and afternoon. You chop up an onion and some carrots, throw all your ingredients in the crock pot and let it cook for either 4 hours on high or 8 hours on low. And that’s it! We served this soup with some bread on the side which the kids enjoyed dipping.

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THE RECIPE:

Crock Pot Curry Lentil Soup

1 large yellow or white onion, diced
1 c carrots, chopped (about 10 baby, or 2 large)
1 c dried lentils, rinsed
2 cans chickpeas (garbanzo beans), drained and rinsed
1 can coconut milk
1 1/2 Tbsp curry powder
1 tsp turmeric
1 tsp ginger
1/4 tsp ground black pepper
1/2 tsp salt
6 c broth (vegetable or chicken)

Put all ingredients in Crock Pot, mix and cook on high 4 hours or low 8 hours.

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Filed under Dinner, Soups, vegan, vegetarian

Honey Pumpkin Bread

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This is a recipe I came up with using my honey banana bread recipe as a guide. This recipe makes two, 8×4 inch loaves, though most of the time, I double this recipe and make 3, 8×4  loaves(or lots of mini loaves) and 24 muffins… we’ll usually give a loaf away, freeze the muffins so the family can later have a grab-and-go snack, and we’ll eat the other two loaves within a couple of days. We LOVE this bread, it’s moist and wonderful and it’s gone super fast.

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In a large mixing bowl you’ll combine all your wet ingredients, whisk together, add your dry ingredients, mix until combined and then dump in your chocolate chips and stir to combine. Pour this batter into your loaf pan (or muffin tin) and bake in a 325 degree preheated oven for about an hour for the large loaf pan, and half that for muffins, or until a toothpick comes out clean.

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THE RECIPE:

Honey Pumpkin Bread
*makes 2, 8×4 inch bread loaves

3/4 c coconut oil, melted (or butter)
1 c honey
4 eggs
2 c pumpkin puree
4 1/2 c whole white wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice (translates to: 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp all spice, 1/4 tsp ground cloves)
Optional: 1 c carob chips or dark chocolate chips

Preheat oven to 325 degrees. Mix oil, honey, eggs, and pumpkin puree together with whisk in a large mixing bowl. Add flour, soda, salt and pumpkin pie spice. Mix together until combined. Pour into two greased 8×4 inch loaf pan and bake for 60 minutes (or you can make some muffins and some smaller loaves. Just change baking time. Muffins cook about 20 minutes and mini loafs about 30 minutes) or until toothpick comes out clean. Remove from oven and let sit for five minutes before taking it out of pan and allowing it cool on a rack.

*I like to double this recipe and make 24 muffins and 3 loaves.

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Filed under Breads, Halloween, thanksgiving

Pecan Pie (no corn syrup!) and Whole Wheat Pie Crust

 

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I LOVE pecan pie. This is my absolute favorite Thanksgiving food item, right along side sweet yams and warm, soft dinner rolls.  I love the sweet and salty combination, though I don’t love all the corn syrup, so last year I decided to make one from scratch, corn syrup-free. There is still sugar, both brown and white, but it’s a step up :).  It was wonderful and I loved that it still was “carmely” tasting and had some of that ooey goeyness in the middle(brown sugar was a big part of that), though with a crusted over top. And I made it on a whole wheat pie crust, which recipe I’ll also share here.

These are your ingredients for you pie crust: whole wheat flour, salt, butter, and ice water.

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Make your pie crust first by putting your flour and salt in a medium sized mixing bowl and cutting in your butter with a pastry blender (or two forks, or in a food processor). Once the butter has broken upon and looks like it’s been crumbled into pea sized pieces, you’ll want to add your water, a tablespoon at a time, until it starts to stick together when pressed between your fingers. On a piece of parchment paper, form the dough into a disc. Place another piece of parchment paper on top of the dough disc, and with a rolling pin directly on the parchment paper, roll out the dough to about a 9 inch circle.

Take off the top layer of parchment, put your pie pan in the center of the dough, upside down, and turn the dough and pie pan over so that the dough fits nicely inside the pan.

Peel off the parchment and then with your fingers, lightly press the dough into the pan, tearing off any excess and patching spots if needed, and then you can use your thumb and index finger to pinch the edges of the dough together to make a nice looking, fluted edge. Poke the bottom with a fork a few times to prevent bubbles forming.

Cover with saran wrap and place in fridge while you preheat your oven and mix up the filling for your pie.

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And here are your ingredients for your pecan pie filling. I used an evaporated cane juice sugar, but feel free to use whatever granulated sugar you have on hand.

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These are what my ‘roughly’ chopped pecans look like.  You can leave them bigger or chop them smaller, it’s just personal preference here.

 

 

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Preheat your oven to 300 degrees. In a large bowl or in your bosch or standing mixer, beat eggs until foamy, and stir in melted butter. Stir in the brown and white sugar and flour; mix well. Add the milk, vanilla and 1 c nuts.  I used almond milk because that’s what I have on hand, but cows milk will work great too.

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Pull the uncooked pie crust out of the fridge(or use another uncooked crust you have on hand) and pour this mixture into the crust and then top it with the other 1/2 c pecans.

 

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Bake in your preheated oven for 45-50 minutes or until done(not jiggly when you shake it). Once done, Put it in your fridge again, on a hot pad, and allow it to set for at least one hour before serving(otherwise you’ll have an ooey gooey mess when you cut into it). You can definitely make this pie a day ahead of time and store it in the fridge. So yummy!

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THE RECIPE:

Whole Wheat Pie Crust:
*makes 1, 9 inch pie dough

1 1/2 c whole white wheat flour (put in fridge earlier on in the day so nice and cold)

1/2 tsp salt

1/2 c cold butter(unsalted), cut into small pieces

4-6 Tbsp ice water

Mix flour and salt in food processor(or with pastry blender) and pulse a few times to mix. Add the pieces of very cold butter and pulse until it resembles cornmeal. Add water a little at time, pulsing as you add, until the mixture has curds and sticks together when pressed between your fingers. On a piece of parchment paper, form the dough into a disc. Place another piece of parchment paper on top of the dough disc, and with a rolling pin directly on the parchment paper, roll out the dough to about a 9 inch circle. Take off the top layer of parchment, put your pie pan in the center of the dough, upside down, and turn the dough and pie pan over so that the dough fits nicely inside the pan. Peel off the parchment and then with your fingers, lightly press the dough into the pan, tearing off any excess and patching spots if needed, and then you can use your thumb and index finger to pinch the edges of the dough together to make a nice looking, fluted edge.  Cover with saran wrap and place in fridge while you preheat oven and mix up the filling for your pie.

Pecan Pie:
*makes one, 9 inch pie

1 c light brown sugar
1/4 c white sugar
1/2 c butter
2 eggs
1 Tbsp whole wheat flour
1 Tbsp milk (cows, almond)
1 tsp vanilla extract
1 1/2 c roughly chopped pecans (divided)

Preheat oven to 300 degrees. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown and white sugar and flour; mix well. Add the milk, vanilla and 1 c nuts. Pour into an unbaked 9 inch pie shell and top with the other 1/2 c pecans. Bake in preheated oven for 45-50 minutes or until done(not jiggly when you shake it). Put in fridge, on a hot pad, and allow to set for at least one hour before serving.

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Filed under Desserts, thanksgiving

Thanksgiving Quinoa Sweet Potatoes (Yams)

It’s November which means Thanksgiving is just around the corner!  I have a few favorite Thanksgiving recipes that I want to share with you over the next couple of weeks, one of which are these quinoa coconut yams.

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This full recipe, which uses 4 sweet potatoes or yams (both work great), makes one 9×13 pan, which will serve 12-14. You can also easily halve this recipe for a smaller group.

If you haven’t cooked and peeled your sweet potatoes, put them in a foil lined baking pan, poke them several times with a fork, and then bake them at 425 degrees for about 45 minutes or until tender and a little juice is coming out of the holes.

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Once they’ve cooled, peel off the skin (I  peel them with my hands) and mash them up with a fork or potato masher to use in this recipe.

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I only make these once a year on Thanksgiving, so I use cane sugar and brown sugar, but if you’d rather not use a refined sugar, you can use coconut sugar instead.

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Preheat your oven to 375 degrees. Mix mashed yams, sugar, milk, butter, eggs, vanilla and salt in a large bowl and place in a greased 9×13 pan. Spread until even and then place red quinoa on top and spread over yam mixture. Set aside.2015-10-07 14.40.04

In a medium sized mixing bowl mix together coconut, nuts, brown sugar, wheat flour, melted butter and nutmeg and spread over yams and quinoa and bake for 35 minutes.

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This is one of my favorite items to eat on Thanksgiving, along with these soft and warm whole grain dinner rolls and some green beans :).

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Thanksgiving Quinoa Sweet Potatoes (Yams) – adapted from chef Brad

1 1/2 c cooked red quinoa (or another color)
3 c (4 yams) mashed cooked sweet potatoes or yams
1/2 c evaporated cane sugar (or other granulated sugar)
1/2 c milk
1/2 c butter
2 eggs
1 tsp vanilla
1/2 tsp salt

Directions:

Preheat oven to 375 degrees. Mix above ingredients except quinoa, in a large bowl and place in a greased 9×13 pan. Spread until even and place red quinoa on top and spread over yam mixture. Set aside. In a medium sized mixing bowl mix together and spread over yams and quinoa and bake for 35 minutes:

1 c shredded unsweetened coconut
1 c chopped nuts
1/2 c brown sugar (or coconut sugar)
1/3 c wheat flour
1/3 c melted butter, melted
pinch of nutmeg

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Filed under Dinner, Snacks/Sides/Appetizers, thanksgiving