Recipe: Veggie Stir Fry with Whole Grain Rice

In keeping with my theme of Whole Grains, I’ve decided to share a simple recipe for a veggie stir fry. Stir fries have been featured quite a bit on this blog mainly because they are so easy to make and … Continue reading

Whole Grain 5 Blend Rice

I experimented with some new rice last night. I had found it at the most magical place on Earth – the Bulk Barn (more on that later). I was getting bored of the same old brown rice and brown rice pasta so I decided to mix things up a bit. Living on the wild side, I know!

It’s called: Whole Grain 5 Blend (long grain brown rice, grano, Colusari red rice, sprouted brown rice (YES PLEASE!) and wild rice).

Here it is!

The verdict? Delicious! Definitely loading up on more of that stuff on my next trip to the Bulk Barn.

And here's what it looks like...

Ingredients:

  • 1/4 tsp of pepper, chili powder, turmeric
  • 1/2 tsp of coriander and paprika
  • 2 tbsp grape seed oil (olive oil or coconut oil as a substitute)
  • 1 clove garlic minced
  • 1/4 smal onion, chopped
  • 1/2 a chicken breast chopped
  • 1/4 cup lentils – cooked or canned
  • 1 lime (juice)

Veggies of choice:

  • 1/2 red bell pepper
  • small handful of baby carrots
  • 2 handfuls of baby spinach
  • 1 romano tomato diced
  • 1 generous handful of sprouts
  • 2 baby potatoes, chopped
  • Rice – 1/2 cup of cooked rice (brown, wild, mixed, brown rice pasta)

Method:

Cook rice (as per the instructions) while you prepare and cook your stir fry (takes about 30 minutes).

Put the oil in the pan, then spices, then chicken. Next, add your onion, tomato, potatoes, garlic and lime juice.  Let simmer for  a few minutes. Flip over chicken pieces when they are a brown on one side. While they are simmering, add red bell pepper, spinach and sprouts.  Let simmer and mix occasionally. When the rice has cooked add about 1/2 a cup (or however much you prefer) to the pan along with the lentils. Stir and let it sim-simmer (you want the flavours to mix).

This is enough for 2 servings (one for dinner and one for lunch).

The finished product... What I brought for lunch today.

Enjoy!

Curried Veggie Chickpea Stew

The one thing that I’ve come to enjoy about cooking is the creativity aspect of it. I love having a whole bunch of ingredients in front of me and trying to come up with something healthy and delicious to make.  Last night, I had some tomatoes to clean up so I decided to make a tomato-based curried stew.  In case you haven’t noticed, I’m a big fan of spices, which is funny because I grew up in a household where paprika was considered exotic.

When I went to India, last year (I can’t believe it’s been almost a year already!) I felt right at home with their food – the spicier the better! The people I was staying with were amazed that a white girl could handle all the spices and chilli. Honestly, I was a bit amazed too until the end of my trip when my stomach began to revolt against me.  Needless to say, it took me a few months to recover and to be able to eat curry again.

How could I ever stop, though?! Which leads me to today’s leftovers – Curried Veggie Chickpea Stew.

Here it is in the bowl, ready to eat for dinner!

Chickpeas are a Godsend and are a super healthy alternative to eating meat.

Here are the ingredients:

  • 2 tbsp olive oil
  • 1/4 red bell pepper
  • 1/4 chilli flakes
  • 1/4 garam masala
  • 1/2 curry powder
  •  1/4 paprika
  • 1/4 tsp turmeric
  •  1 and 1/2 tomatoes chopped
  • 1/2 head broccoli steamed (this was left over from the other day)
  • 1/2 carrot peeled and chopped
  •  1/2 onion chopped
  • 1 clove garlic minced
  • 1 small potato, peeled and finely diced
  • 1/2 can of chickpeas (drained)
  • 1/2 cup water
  • 1 cup of brown rice

Method:

  1. Cook the rice as directed.
  2. In the meantime, in a large sauce pan or pot, heat the olive oil then add the spices. Stir in the oil until fragrant.
  3. Add the onions and stir so that the spices mix in with the onions and let simmer for a few minutes, then add the garlic and stir. Let simmer for another minute.
  4. Add the tomatoes, red peppers, and carrots. Let simmer for a few minutes.
  5. Add the water, chickpeas and broccoli. Stir all contents together and cover for 10 minutes. Cook until the tomatoes have “melted” and until it is lightly boiling.

Serve over brown rice.

This was definitely amazing as a left over meal. It’s nice and light yet filling and I don’t feel sleepy or sluggish after lunch. I will definitely be making this again! Next time, I’d like to try it with water chestnuts or even some small apple pieces to add some sweetness.

What will you experiment with?

Enjoy!

Baked Salmon and Veggie Stir fry

Day two! Seriously, there is nothing better than waking up and realizing that your lunch is already made. Actually, the next best thing  is waking up and realizing that it’s Saturday.

I was so tired this morning that it took me at least 3 minutes to figure out where I was and what day it was. That’s normal, right? But after a couple of cups of tea, I’m feeling more energetic and able to keep up a conversation without struggling, well..sort of.

Is it lunch time, yet? Home time? It’s only Tuesday, right?

Last night, I had a tonne of errands to run, since I was so lazy on Sunday and needed to make something quick. I realized that I had some salmon to clean up so I decided to make baked salmon in a bit of lemon juice with spices and then a veggie stir fry and all over some rice noodles. I was going to make some brown rice, but I dropped the ball and thought of it a bit too late – so noodles it was!

Here’s how to make it:

Ingredients for the salmon

  • 1 Salmon fillet
  • The juice of 1 lemon or ¼ cup of lemon juice
  • ¼ cup of water ¼ tsp of thyme
  • ¼ tsp of chilli flakes ¼ tsp of black pepper
  • ¼ tsp mustard powder

Method:

  1. Pre-heat the oven to 350F.
  2. Put the salmon fillet in a baking dish and pour the water and lemon juice in the base of the dish.
  3. Sprinkle the spices on top of the fish. Place in the oven and bake for about 20-25 minutes.

Ingredients for the stir fry:

The beauty of stir fries, is that you can seriously make them with any combination of your favourite veggies and spices. Be careful of sauces as they often contain extra sodium and sugar and preservatives which totally defeats the purpose of making a healthy stir fry in the first place!

  • 1 red bell pepper (chopped into strips)
  • ½ head of steamed broccoli (chopped)
  • ½ peeled and chopped carrot ¼ of an onion (chopped)
  • 1 clove garlic (chopped) 1 tsp black pepper
  • 1 tsp paprika 2 tbsp of olive oil 2 tbsp of soy sauce or I recommend Liquid Aminos
  • 1 cup of rice or any rice noodle that you prefer

Method:

  1. Prepare the rice or noodles as directed and steam the broccoli.
  2. While that is cooking, heat the oil in medium or large frying pan (whatever you prefer).
  3. Once the oil has heated, add the black pepper and parika. Stir the spices in with the oil until fragrant. Add the onions and stir until they are soft then add the garlic.
  4. After a few minutes, add the red peppers and stir, then add the carrots and the broccoli (after it has been steamed).
  5. Stir in the soy sauce or liquid aminos and let simmer.
  6. When everything is ready, cut up the salmon and place veggies over the rice and serve.

Serves about 2 people.

Enjoy!

Chickpea Coconut Curry

Well, I have been slacking this week. There really isn’t any valid excuse that I can give other than I have been taking a lot more time for myself these days and honestly, I’m loving it! In January, I’ll be starting my courses at Humber to be a project manager and between that, work and my Toastmaster responsibilities, I’ll be busy. Better to enjoy some down time now!

As today is Monday, I’d like to begin, or rather, re-begin (is that a word?) my “lunch a day” for a month challenge.

Today, my leftovers were chickpea coconut curry. YUM! It was Sunday evening, I had no desire or motivation to go the store so I scrounged up whatever I had in my cupboards and fridge and I came up with this little number.

Ingredients:

  • 2 small potatoes (finely chopped)
  • 1 can of coconut milk
  • 1 ½ large tomatoes (finely chopped)
  • 1/2 an onion (minced)
  • ½ can of chickpeas
  • 2 cloves garlic (minced)
  • ¼ tsp of black pepper
  • ½ tsp coriander
  • ¼ tsp tsp thyme
  • ½ tsp curry powder
  • ½ tsp garam masala
  • ½ tsp turmeric
  • Chilli flakes to taste
  • ½ cup cooked quinoa
  • 2 tbsp of grape seed or olive oil or coconut oil (I used grape seed

This looks like a lot of ingredients, but it was SO easy to make!

Method:

  1. Cook the quinoa as directed.
  2. In a large sauce pan, pour the oil in and let it heat up. Then, add the onions and cook until they are soft. Add the black pepper, chilli flakes, coriander and thyme. Cook for a couple of minutes (until fragrant). Add the garlic and stir.
  3. Once this has simmered, add the potatoes and ¼ of the can of coconut milk and stir until simmering. Then, add the curry powder, garam masala and turmeric and stir. Let it simmer and add the other ¼ of the can of coconut milk. Cover and let simmer for a few minutes.
  4. Add the chopped tomatoes, the chicpeas and the other ¼ can of coconut milk. Let simmer for about 10 minutes.
  5. Stir the pot and add the quinoa and the rest of the coconut milk. Stir again and let simmer for about 5 minutes.

This may look kind of weird, but it was absolutely delicious and tastes even more amazing the next day.

If I could, I would have added spinach to this, but I ran out so I had to do without.  Shredded carrots would also be amazing in this too – or any other veggie that you love and cannot live without. I find that by layering the ingredients, you get a fuller flavour and a more cohesive sauce/curry.  If you don’t have quinoa, you could always skip the step and serve over brown rice.

Let me know what you think and share with me any variations that you may have tried.

Enjoy!