Chickpea Curry

Feb 28, 2013

Every now and then I need a quick healthy meal that I can whip up within a matter of minutes. Yesterday was one of those days. Daniel was gone to meetings all day and wouldn't be home until late, so I was on my own for the dreaded "occupy baby while making supper" hour. I dread these times in the day because I have to make supper while keeping an eye on Maddox, and now that he is crawling he is into absolutely everything! I try and prep as much as I can during his naps, but I'm coming down with a cold and I wanted to nap just as much as he did yesterday.

Anyway, back on track... You will need these ingredients:

IMG_0290_01
Chickpea Curry

by Renee Pihowich

Ingredients (Serves 4)
  • 1/2 cup light coconut milk
  • 3/4 cup canned chickpeas
  • 1 tsp curry powder
  • 1 clove garlic, minced
  • 1 tsp grated ginger root
  • 1/2 cup onion, diced
  • 1 carrot, diced
  • 1/2 cup chopped red pepper
  • 4 leaves chopped bok choy (or 1 cup coleslaw mix/cabbage)
Instructions
Spray a non-stick skillet with Pam. Add bok choy, sautee 3-4 mins until wilted.
Add red pepper, onion and carrot. Sautee another 2 mins.
Add 1 Tbsp of the coconut milk (stir it up in the can first), the garlic, ginger, and curry powder.
Add the rest of the coconut milk, chickpeas, salt, and pepper. Cook until just heated through.
Best served over brown rice.
Powered by Recipage
IMG_0300_01
Doesn't it look sooo good? I added a bit more curry then it called for because I like a bit more spice. 
IMG_1992_01

Pecan Pumpkin Bran Muffins

Feb 23, 2013

My mom has the best recipes sometimes, although doesn't any mom?

My husband also has the best way to cheer me up sometimes..
IMG_0269
Like breakfast in bed? Yup I think so!

These muffins are so good, not overly sweet, and they are packed with healthy things like bran cereal, egg whites, pumpkin and no fat buttermilk! So you don't feel ridiculously bad when you eat one, or three!

Pecan Pumpkin Bran Muffins

by Renee Pihowich
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients (18 muffins)
  • 1 cup bran cereal
  • 1 1/4 cups nonfat buttermilk
  • 1 cup flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 2 tbsp canola oil
  • 2 large egg whites
  • 1 tbsp vanilla
  • 1 cup canned pumpkin
  • 1/4 cup pecan pieces
  • 2 tbsp sugar
  • 1/2 tsp cinnamon
Instructions
Preheat oven to 400F. Lightly coat muffin tin with cooking spray or line with paper liners.
In a small bowl, combine bran and buttermilk, stir until moistened and let stand 5 minutes.
Meanwhile, in medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Stir until well blended.
To bran mixture, add canola oil, egg whites, vanilla and pumpkin. Stir until well blended. Add pumpkin mixture to flour mixture until just blended. DO NOT OVERMIX.
Spoon batter into muffin tins. Sprinkle pecan pieces evenly over all. In small bowl, combine second amounts of sugar and cinnamon. Sprinkle evenly over the muffins and bake for 15 minutes or until wooden tooth pick comes out clean.
Powered by Recipage
IMG_0272

Presents, presents, presents!

Feb 21, 2013

It's like Christmas all over again here at our house! Well for me anyway.

Can you guess what it is?
foodprocessor1

How about now?
foodprocessor2
Check out this beast! I'm so in love and had to find stuff to shred, process or make asap! 
foodprocessor3

Cajun Chicken Alfredo

We were craving something warming today. After our snowstorm there seemed to be a coldsnap heading our way and we could definitely feel it. I can't wait until summer when we can go outside and enjoy the warm sun and play! Until then we are going to keep eating this warm comforting dishes!

Cajun Chicken Alfredo

by Renee Pihowich
Serves: 6

Ingredients
  • 1/2 (16 ounce) box Penne pasta noodles
  • 1 (10 ounce) containers Alfredo sauce
  • 1/2 cup sour cream
  • 1/2 (15 ounce) container Ricotta cheese
  • 2 cloves of garlic, minced
  • 1 cups diced chicken (about 2 chicken breast)
  • 1 tbsp cajun seasoning (or more depending on how you like the heat)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoons dried Parsley
  • 1 teaspoon Italian seasoning
  • 1 cups shredded Mozzarella cheese
Instructions
Cook chicken in pan until browned, add the cajun seasoning and stir in until the chicken is completely covered. 
 
PicMonkey Collage1 
Remove from heat.

Boil Penne pasta in a large pot of water, until almost done. Drain water, and then return pasta to pot.
Add all the remaining ingredients, except for the mozzarella cheese.
PicMonkey Collage2
Stir together to combine and then pour mixture into a greased 9x9 baking dish.

Sprinkle the top evenly with the mozzarella cheese.

Bake at 350F. for 30 minutes, or until hot and bubbly.
PicMonkey Collage3
Powered by Recipage

Homemade Granola

Feb 19, 2013

I have something incredibly sweet to share with you today. No, its not pictures of my son or cute puppy. Here is a peek...
IMG_1891_01

Isn't it wonderful? Back in July when we went up to the lake with Daniel's family, his Aunt had this scrumptious granola there and I ate it four times a day! Not kidding! Mind you Maddox was only a month old and I was devouring everything in sight back in my breastfeeding days. I begged and begged for the recipe, and it took awhile to get it from her but here it is! You're lucky I'm sharing it with you!

Granola

by Renee Pihowich
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients
  • 3 cups sunflower seeds
  • 6 cups oatmeal
  • 1 cup ground flax
  • 2 cups slivered almonds
  • 2 cup shredded unsweetened coconut
  • 3/4 cup natural peanut butter
  • 3/4 cup honey and maple syrup (combined to make 3/4 cup)
  • vanilla
Instructions
Combine all ingredients in a large bowl.
Press into large pan.
Bake at 300 for 20 mins, stir and bake another 20 mins.
*Note I never had a pan large enough for the mixture so I just used a roaster and it worked out fine.
Powered by Recipage

I love it with vanilla greek yogurt, extra coconut and some chopped fruit! Perfect for that post-workout snack!
IMG_1894_01

Happy Love Day

Feb 14, 2013

The weather here has been amazing this past week and we've been out and about as much as possible. Little M seems to be getting a tooth a week and I really do feel bad for him.

 Daniel and I aren't usually ones to celebrate Valentine's day, but he surprised me this year with flowers. He said he went in there on the 13th thinking it was THE DAY, and wanted anything but roses. Good thing he was a day early because all they had was roses!
IMG_0247_01
I think they are gorgeous non-the-less.
IMG_0252_01
And smiles from my little man :) He was my lunch date.

Butternut Squash Lasagna

Feb 8, 2013

I bought Maddox a butternut squash, and never having one before myself I scoured the internet for a recipe that we could both eat. With a couple things added for me of course. This is what I ended up with. I basically took a recipe from Skinnytaste (found here) and made it a lasagna. Maddox's was just sauce and ground hamburger with pasta. Mine, obviously was filled with veg and cheese and spicy italian sausage. Doesn't this look like cheesy goodness!

IMG_0207

Butternut Squash Lasagna

by Renee Pihowich

Ingredients
  • 11 oz (4 links) spicy chicken Italian sausage
  • 1 lb butternut squash, peeled and diced
  • 1 tbsp light butter
  • 6 lasagna noodles (cooked by package instructions)
  • 1/4 cup shallots, minced
  • 3 cloves garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 2 cups sliced mushrooms
  • 2 tbsp fresh shaved parmesan cheese
  • 4 sage leaves, sliced thin
  • kosher salt and freshly ground black pepper, to taste
  • Cheese of your choice (I used mozzarella)
Instructions
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.
Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
Reduce heat to medium-low and melt the butter, sauté the shallots, garlic and mushrooms until soft and golden, about 5 - 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage. Add the meat back in.
In a 9x9 inch pan, layer the noodles, sauce and then cheese of your choice (I used mozzarella).
Bake at 350F for 1 hour.
Powered by Recipage
Also, look who's crawling!

  IMG_0210_01

IMG_0208_01
 

Blog Design by Nudge Media Design | Powered by Blogger