Sunday, November 13, 2011

::food post::week two

okay so i am starting a food blog...but i still need to make it look pretty so be on the lookout for our new edition to blogging. but in the meantime here's what we ate this week.

acorn squash stuffed with cranberry apple quinoa and a mixed green salad

stuffed acorn recipe from the whole foods website. instead of both kinds of quinoa i substituted trader joes harvest grain mix for the white quinoa

ok so a girlfriend and i started our own dinner swap last year and so she brought us dinner this week. i'm a lame-o and forgot to take a picture of it but it was lentil and rice and spinach curry with flatbread. absolutely delish. if you want recipe i can get it for you. sorry no pic.

butternut squash bisque with mixed green salad and garlic bread

so here's my own recipe::peel squash, cut in half, scoop out the seeds, then dice. chop up one carrot. chop two sweet potatoes. one onion into wedges. and break apart one garlic head leaving the skins on the clove. toss all these in a bowl with some coconut oil (any oil will work) then roast in the oven for 35 mins at 450 degrees or until soft. then throw them all in a blender add one can of coconut milk and about 2 cups of chicken or veggie broth and presto you have yourself a delicious soup. oh ya and i added some curry powder too.

smokey chicken with chirzo and sweet potatoes
this one isn't one i'd feed the kids. this one has some heat which makes it so delish!
this recipe can be found in rachael ray's magazine november 2007. i substituted real meat chirzo with the soy chirzo from traders. (but please don't tell my hubby)

chili and cornbread

chili recipe is my own. 2 cans of pinto beans. 2 cans of kidney beans. 1 can of cannellni beans. 1 large can of diced tomatoes. sauteed ground turkey and one onion together. through all this into my crockpot. i also added 1 packet of whole foods vegetarian chili spice, but you can just add chili powder, garlic powder and salt and pepper to the mix. and for added heat i added one chipotle pepper and a roasted pobalano pepper from dinner from thurs night. but you can do without the pobalano. but the chipotle is my new favorite spice to this chili. the cornbread recipe is from everyday food november 2009. i substituted the buttermilk with coconut milk.

salmon with red quiona and broccoli and a lime ginger yogurt sauce

this recipe is from my quiona 365 cookbook i found at costco. really great recipes in there. pick it up if you have a chance. for the sauce i substituted the sour cream for trader joes plain greek yogurt and the mayonnaise for vegenaise. i sauteed the broccoli in some coconut oil and a little bit of water and then added some chopped garlic and s & p.


~j~ said...

Ahhmazing!!! three little ones and you still manage to pop out these incredible,healthy, deeelish meals!
Your husband and kiddos are incredibly blessed indeed!

Tiffany said...

I'm LOVING your food posts, but I need the recipes, please!!! Even the ones you didn't make up. I think if you just give credit, it's ok to copy the recipe to your least I hope so, because that's what I do on my food blog!

Candace Kai said...

Love all the recipes! Everything looks so good!