comfort food
Showing posts with label comfort food. Show all posts
Recipe: Jambalaya
This is Darcy's favourite recipe, he makes it allll the time. He got it from Chelsea's Messy Kitchen and we switched it a teeny bit, he can't eat shrimp so we skipped them, added in a couple different spices and went for it!
Ingredients:
2 packages spicy organic pork or turkey sausages
2 packages precooked jasmine rice (or use already cooked brown rice)
3 green onions
3 peppers
2 white onions
1 container grape tomatoes
1 small container mushrooms
2 T smoked paprika
2 T chili flakes
2 T creole seasoning
2 T italian seasoning
1. Slice onion, peppers, lengthwise into long slim pieces, cut sausages into small coins. Preheat oven to 425 F, toss the onion, peppers, sausages with olive oil, 1/2 T of creole seasoning and 1/2 italian seasonings. Cook for 8 minutes
2. Add in the halved tomatoes mix around, cook for another 8 minutes
3. Add in the rice and mix in the rest of the spices and chopped green onions, cook for 2 minutes
Recipe: Eggplant Pizza
I love pizza, because I'm a human being with a heartbeat. It also makes my tummy happy to eat less bread...meaning we have an issue! Enter these delicious eggplant pizzas. Eggplant is the bomb, so tasty and the perfect little vessel for whatever pizza toppings you'd like. Obviously minus the meat to make it veggie (and lower in sodium, yay!)
Ingredients:
2 medium Eggplants
1 cup arugula
1/2 cup chopped mushroom/red peppers
1 cup mozzarella cheese
2 T pizza sauce (low sodium option!)
fresh basil
optional: Spicy meat such as capicolla or salami
1. Slice eggplant into about 1-1/2 inch slices. Spray pan and cook for about 15 minutes (flipping at halfway) at 350 degrees.
2. Place pizza sauce on eggplant, spread it out, place meat first or go straight to the veggies, cover with cheese and top with basil.
3. Broil for 3 minutes.
4. Top with fresh arugula and enjoy!!
Low carb Lasagna
Now that we're done carb loading from Christmas and eating a lot of sweets it's time to get back on track. This vegetarian or turkey low carb lasagna is just the thing! No noodles, just veg and so delicious.
Ingredients:
1 Medium eggplant
2 Medium zucchini
1 lb ground turkey (or veggie ground)
2 cup low fat cottage cheese
1 egg
1 yellow pepper
1 onion
1 large can pasta sauce, or homemade sauce.
2 cup Mozerella
1/2 cup Parmesan
Directions
1. Cut zucchini and eggplant into thin noodle like slices, using a mondoline is easiest but if you don't have one that's fine.
2. Salt zucchini, set aside for 30 minutes, wipe off and then grill lightly. Grill the eggplant lightly as well.
3. Saute turkey and garlic over medium heat, add in 1/2 cup of pasta sauce.
4. Drain the cottage cheese, mix in the egg and Parmesan cheese.
5. Put a small layer of pasta sauce on bottom of the slow cooker, place zucchini slices on it, layer cottage cheese and turkey (or veggie ground) over it. Continue to layer like this alternating eggplant and zucchini.
6. Last layer should be zucchini, top off with mozzarella and whatever is left of pasta sauce. Place slow cooker on high for 3 hours. Let cool and enjoy!!
Comfort Food Recipe: Chicken Parmesan
Chicken Parmesan is one of Darcy's favorites, along with any sort of pasta. I made my take on it for him a few weeks ago to rave reviews. I paired mine with zucchini noodles which was SO good.
Ingredients:
4 chicken breasts pounded to 2 inches thick
1 cup panko
3 eggs
3 T parmesan
Pasta sauce of your choice (I often make this one when I have time)
Whole wheat pasta, or Zucchini noodles
1. Mix together panko, and Parmesan cheese in one dish, eggs into another dish. Flatten chicken breasts.
2. Dip chicken breasts in eggs, then dip into panko mixture, place in frying pan on medium heat with 2 T olive oil. Brown chicken breasts on either side.
3. Place browned chicken breasts in a casserole dish, cover with pasta sauce, top with mozerella cheese and bake for 20 minutes at 345 degrees.
Recipe: Turkey or Vegetarian chili
Chili is the best comfort food on a cold winter day! Which is probably why I've made it twice in the last two weeks, I've made a turkey version and a vegetarian version. Both were delicious.
Ingredients:
1 can kidney beans
1 can black beans
1 can borletti beans
1 can pinto beans
2 can low sodium stewed tomatoes
2 can low sodium tomatoe paste
1 beer
2 jalepenos
3 T chili powder
2 T cumin
4 cloves garlic crushed
1 T onion powder
2 lb turkey ground turkey or 2 lb veggie ground
1 1/2 bell peppers
1 small zucchini
Directions:
1. Soak the beans over night this removes the indigestible complex sugars that cause gas. Also cook the turkey in a pan with 1 T cumin 1 T chili pepper the night before.
2. Place beans, turkey (or veggie ground), stewed tomatoes, tomato paste in the slow cooker. Add the beer and spices in and mix it around. Cook on low for 8 hours
3. When there is about 30 minutes left, cut up bell peppers, zucchini and add it in so it does not become too mushy.
4. Top with cheese, plain greek yogurt and enjoy!! Add more chili flakes if you like it spicy!
Recipe: Chicken thighs with Orzo
So we know this recipe is super tasty because there is no finished photo of it. That's what happens, I eat it all too quickly. This is one of Darcy's go-to recipes, its quick, and super tasty. Adapted from this recipe
Ingredients:
1 1/2 lbs chicken thighs (no skin)
2 T olive oil
for rub on chicken: 1 T oregano, 1 T paprika, 1/2 T red pepper flakes
3 cloves garlic,
2 cups cherry tomatoes
1 package basil
1/2 cup kalamata olives chopped up
1 1/2 cups low sodium chicken stock
1/2 cup crumbled feta
1. In a pan over medium heat brown the orzo with nothing added. This should take roughly 3 minutes. Then set the orzo aside
2. In a seperate pan coat chicken thighs with the rub and cook on medium heat for 3 minutes per side
3. When you removed the chicken, add garlic to the pan and let it become fragrant, then add in the orzo, chicken stock, cherry tomatoes and chicken together. Let this come to a boil and the orzo should absorb all the chicken stock
4. Toss in the olives, feta and basil and serve
Recipe: Beef curry
I love me a good curry, so when I found a recipe in canadian living the other week I had to give it a try with my own spin. This isn't that recipe, I took that recipe and another recipe and combined them to make this one! I love when that works out.
Ingredients:
2 cup sliced thin beef
3 T madras curry
1 small onion
1 T ginger
1 T garlic
2 cup chopped spinach
1 cup crushed tomatoes
1/2 can chickpeas
Directions:
1. Dice up onion into small pieces, saute with ginger and garlic on medium heat with 1 T olive oil.
2. Add in 3 T curry into pan, and 150ml water.
3. Add in beef, chickpeas and tomatoes, let cook through
4. Add in spinach and saute until wilted.
5. Serve over brown rice, quinoa, or in a multi grain wrap.
Recipe: Tomato Basil Soup
Tomato soup is a classic, reminds me of being a kid and it so delicious. Paired with a grilled cheese, some whole wheat crackers or just on it's own, perfect thing to warm you up. This recipe is way better than any canned variety and significantly less sodium too.
Ingredients:
3 lb tomatoes
1 package fresh basil
1/4 cup olive oil
1 large yellow onion
3 cloves of garlic minced
4 cups reduced sodium chicken stock
2 T crushed red peppers
1 T ground pepper
1 can tomatoes, low sodium
Directions:
1. Slice tomatoes into quarters and top with pepper and couple T olive oil on a pan. Cook in the oven for 45 minutes at 400 degrees F
2. Chop onions into small pieces, sautee with the rest if the olive oil with crushed pepper and garlic.
3. Once the onion starts to brown, add in canned tomatoes and roasted tomatoes
4. Add in the chicken stock, bring to boil cover for 30 minutes
5. Place in food processor until smooth and remove
ENJOY! This is definitely my favourite soup recipe I've made so far
xoJenna
Recipe: Butternut Squash Soup
Soup is my favourite kind of lunch, but unfortunately all the premade easy kind are FULL of sodium, and my heart does not approve of that. But that doesn't mean there is "no soup for you!" (iloveyou if you got that) it just means it needs to be homemade! Lucky for you and I that is pretty damn easy.
Ingredients:
5 cups cubed butternut squash (skins removed)
1/2 onio
5 cups sodium reduced chicken (or veg) stock. This can be really high in sodium if you don't check the label, so be wise
1 T- fresh ginger
3 cloves fresh garlic
1 T Cumin
1 T Cinnamon
1 T Nutmeg
1 T cayenne powder
1 T cilantro
2 oz crushed peanuts
1. Cub your butternut squash, heat a pot over medium heat with oil of choice (coconut or olive are mine) add squash in and brown
2. Add in spices, along with onion, continue to stir and cook
3. Add in 5 cups of stock and let simmer for 30 minutes
4. Add mixture to blender, mix it up and return to pot.
5. SERVE! With fresh cilantro and crushed peanuts
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