10:13 10:13

Tyra’s Blood Building Stew

By | 2017-04-24T09:51:11+00:00 February 1st, 2017|Categories: Blogs, Crock pot, Recipes, Seasonal Recipes, Soups and Stew, Winter Recipes|Tags: , , , , , , , , |Comments Off on Tyra’s Blood Building Stew

A wintertime favorite of Tyra’s that is deeply nourishing and warming.

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14:05 14:05

Autumn Vegetable Stew

By | 2016-12-29T12:24:19+00:00 September 2nd, 2014|Categories: Blogs, Gluten Free, Soups and Stew, Vegan, Vegetables, Vegetarian|Tags: , , , , |Comments Off on Autumn Vegetable Stew

Butter nut squash or sweet potato?  Which to use?  With this recipe, either is fine.  It some times comes down to what I have on hand and need to use. This soup is delightfully warm, colorful and flavorful–perfect for a crisp day. If you want the soup richer, use organic beef broth instead of chicken or vegetable broth. If you like things a little spicier, add in a little hot pepper.   Serve with warm corn bread or over your favorite hot grain like rice, barley or quinoa.Autumn Vegetable Stew – – large onion (diced), green pepper (chopped), red pepper (chopped), butternut squash (or 2 medium sweet potatoes) (peeled, seeded and cut into 1/2 inch chunks), chicken or vegetable broth, fresh corn (if using frozen, thaw first), carrots (peeled and chopped), butter or olive oil, salt and pepper to taste, In large pot, melt butter or heat oil.
Sauté onions and peppers until just tender.
Add in broth, squash, corn and carrots.
Cook until squash is soft, about 45 minutes.
Adjust the seasonings to your tastes.
Serve with scoop of cooked whole grain like rice or barley or with hot corn bread.; –

16:29 16:29

Vegetable and Chickpea Curry

By | 2016-12-29T12:24:20+00:00 July 17th, 2014|Categories: Blogs, Gluten Free, Lentils and Legumes, Recipes, Soups and Stew, Vegetables, Vegetarian|Tags: , , , , |Comments Off on Vegetable and Chickpea Curry

A wonderful and nourishing vegetarian curry.  Serve over rice or quinoa.  Num!Vegetable and Chickpea Curry – – olive oil, chopped onion, sliced carrot, curry powder, brown sugar, grated peeled fresh ginger, garlic minced, Serrano chili, seeded and peeled, cooked chickpeas (garbanzo beans), cubed peeled baking potato, diced green pepper, salt, black pepper, red pepper, Kombu (dried seaweed), diced tomatoes, undrained, vegetable broth, coconut milk, slivered kale or spinach, Raisins, chopped cashews or peanuts for condiments, Cooked quinoa, rice or couscous, Heat oil in a large skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic and chile, cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and the next 7 ingredients through broth. Cover and cook on HIGH for 6 hours or until vegetables are tender. Remove the kombu and add the kale and coconut milk; stir until the kale is tender and vibrant in color. Serve over couscous, quinoa or brown rice. Garnish with raisins and nuts.
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