CURRIED BLACK BEAN STEW

Posted by Carole-Anne on April 19, 2008

CURRIED BLACK BEAN STEW

This healthy recipe is a vegan main dish and is fabulous served with a spicy mango chutney. Try it – you will love it.  

INGREDIENTS:

2 tbsp extra virgin olive oil

1 medium onion diced

6 cups butternut squash, peeled and cut into 1″ cubes

1 tbsp curry powder

1/2 tsp ground cinnamon

1/2 tsp cracked pepper

2 cups low-sodium, organic vegetable broth

2 – 19 oz cans organic low-sodium black beans, drained and rinsed well

8 whole apricots, chopped coarsely

NOW FOLLOW ME:

Heat extra virgin olive oil over medium heat in a large skillet. Saute chopped onion until medium brown – 2 minutes.

Add cubed squash; saute for 5 minutes or until slightly golden brown.

Add curry, cinnamon, and cracked pepper and saute for another minute or until spices are well mixed into saute.

Add vegetable broth. Stir well, scraping fried pieces off the bottom of the pan to prevent stew from sticking to pot.

Stir in black beans and apricots. Bring to a boil, cover, reduce heat to low, and let simmer for 35 minutes, or until squash is thoroughly softened. Stir occasionally. Let sit for 10 minutes, stir again. Voila – Curried Black Bean Stew is ready to serve.

Serve with my scrumptious baking powder biscuits, under Bread, Muffins, Bicuits.  Enjoy!

Healthy Recipe makes 4 – 1 3/4 cup servings. This is wonderful!

LEMON MINT CHICKEN ON WATERCRESS

Posted by Carole-Anne on April 16, 2008

This fantastic recipe was given to me by one of my dear friends.  It is so peppy with the mint and watercress, and of course the chicken breasts have all the protein we need for a meal.  So let us to it!

INGREDIENTS:

1 1/4 lbs thinly sliced chicken breasts, boneless and skinless

2 lemons 

2 tbsp extra virgin olive oil

2 tbsp chopped fresh mint

Sea salt and coarsely ground fresh pepper

4 oz baby watercress

NOW FOLLOW ME:

Heat medium skillet with a small amount of extra virgin olive oil, and let grill until nicely browned (20 minutes).

From lemons, grate 1 tbsp plus 1 1/2 lemon peel and squeeze 3 tbsp juice.  Using a large bowl, whisk lemon peel and juice, extra virgin olive oil, 2 tbsp chopped fresh mint, 1/2 tsp sea salt, and 1/2 tsp until dressing is blended.

Save 1/4 cup dressing.  In large bowl, toss chicken cutlets with remaining dressing.  Place chicken in skillet and cook 4 to 5 minutes until juices permeate the chicken nicely.

To serve, cut the florets off a large head of broccoli. Steam until tender crisp.

Top the watercress with the remainder of dressing. 

Sprinkle with additional chopped mint for garnish.

Healthy Recipe serves 4 main dish servings.  Excellent flavor.