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!

CONFETTI ORZO SALAD

Posted by Carole-Anne on April 3, 2008

I just love the healthy recipes using orzo to make salads.  It is one of those salads that adapts to any vegetable, or most meats and cheese, for that matter. 

I am going to use Sun-dried tomato orzo today for our Confetti Orzo Salad.

1/4 cup finely chopped scallions

INGREDIENTS:

1 1/2 cups Sun-dried Tomato Orzo

1/3 cup extra virgin olive oil

3 tbsp fresh lemon juice

1/2 tsp grated lemon zest (peel)

1/2 tsp sea salt

1/2 tsp freshly ground pepper

1 garlic clove minced

1 medium carrot, diced into 1/8″ pieces

1 1/4 cup finely diced red, green and yellow bell pepper

1/2 cup peeled, English cucumber, diced finely

1/4 cup finely chopped scallions

1/4 cup finely chopped red onion 1/4 cup finely chopped Italian flat parsley

NOW FOLLOW ME:

Cook orzo in skillet with enough water to boil until tender (10 minutes should do the trick)

Drain using a wire mesh strainer; rinse under cool water.

Whisk olive oil, lemon juice, lemon zest, sea salt, freshly ground pepper and minced garlic until blended nicely.

Toss diced and chopped vegetables, orzo and dressing together.

Serve warm or at room temperature.  Voila!  Yummy salad is prepared. 

Healthy Recipe serves 4.