Squash, Quinoa and Lentil Coconut Curry

I had a spaghetti squash that needed to be used up. Also I want to try more vegan/vegetarian meals for the kids. I found it nice, hearty and filling.

Ingredients:

1 cup of cooked quinoa
1 spaghetti squash cooked
1 can of lentils rinsed and dried
1 tbsp of coconut oil or olive oil
1 can of coconut milk
1 medium onion chopped
2 cloves of garlic diced
1 tbsp fresh grated ginger (or dry ginger if you have it)
1 tbsp soy sauce
2 cups of kale leaves well rinsed and ripped into bite sized pieces
1/2 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp ground fenugreek
1 tsp garam masala
1 tsp ground coriander

*you can add cayenne pepper a pinch or 1/2 tsp of green curry to spice it up***

Directions:

heat a wok or large skillet to medium. add your oil and let heat. add onion and garlic to wok. once onion starts to brown add the ginger, spaghetti squash, lentils and coconut milk. add all the spices, the quinoa and the soy sauce and let simmer for about 5-10 min stirring frequently. add the kale, give it a good stir and simmer until kale is slightly wilted about 5 min.
Serve and enjoy!!

Rabbit Stew

Ok so this one is a first for me. But my hubby loves rabbit so I figured I would give it a try.

this is the base sauteing away

Ingredients:



1 tbsp olive oil

1 tbsp all purpose flour

2 rabbit loins

2 medium onions

3 medium carrots

4 cloves of garlic

1 tsp of pepper

1 tbsp salt

2 small turnips

2 pints of mushrooms- I used button because they were on sale this week but I think it would be better with a mix of different ones

3 large potatoes

fresh sage

fresh rosemary sprigs

1 box of chicken stock



Directions:

cut rabbit loin into bite sized pieces and place in bowl. pour salt on the rabbit and let sit for 30 min at room temperature. chop onions, garlic and carrots. sautee onions, garlic and carrots with the oil in a large soup pot on medium heat. once onions are softened and translucent add mushrooms. sautee until mushrooms are softened. braise rabbit in a skillet (I prefer cast iron), sprinkle with flour then add rabbit to pot, de-glaze the skillet with a bit of red wine, add to pot. add stock, herbs and pepper to pot. chop turnip and potatoes and add to pot. turn heat on high and bring to a boil. once boiling lower heat and simmer for 2-3 hours or until potatoes and turnips are softened and rabbit is tender.

Three Bean Bake

I got this recipe from the Pulse Canada recipe booklet. I have altered it a bit and was thinking it would be a good recipe to add cooked ground chicken or canned flaked tuna to. I'm sure you can find the original recipe at http://www.pulsecanada.com/

INGREDIENTS

1 can of baked beans in tomato sauce

1 can of white kidney beans

1 can of black beans

2 medium onions

3 cloves of garlic

2 tbsp of sesame oil

1 tbsp all purpose flour

2 tbsp of molasses

2 tbsp of reduced sodium soy sauce

1 tsp of ground ginger

2 cups of uncooked rice

(optional pinch of chili powder)

DIRECTIONS:

preheat oven to 325 degrees F. combine baked beans, black beans and white kidney beans in a 2L casserole dish. in a large skillet saute onion, sesame oil and garlic until the onion is tender. stir in the flour then add the molasses, soy sauce, ginger and chili powder (if desired). bring to a boil and pour over beans. mix together, cover and bake for 1 hour. cook rice then combine the rice and the beans and serve