Learn. Garden. Cook. Repeat.
This pasta dish is mouth watering delicious. The little tomatoes and kale are sautéed with garlic and olive oil. And the noodles are tossed in a balsamic vinaigrette, and the goat cheese gives them that creamy consistency. Finished with crispy kale and a dusting of …
Fresh squeezed lemonade, get your fresh squeezed lemonade!! You’ll see, making it at home is so simple. Every week I make sure to stock up on my citrus. I get mine at target, 1 bag of lemons, and 1 bag of limes. I find them …
This version of Red Lentil Curry is so flavorful. It’s also so simple to make and it’s healthy and so delicious. It’s made with so many healthy ingredients.
You start by sauteing a handful of vegetables, garlic, and ginger. Then add your red lentils, water, and some spices. Next, add some coconut milk and lots of cilantro. And serve it on rice. Sounds delicious, right? I am a huge fan of Indian food!! My mouth waters, when I think of it! If you haven’t tried a good curry, go for it!
This recipe will get you in the door, to experience some Indian flavors. Plus this dish is made with so many healthy ingredients. It’s a perfect way to start the new year out right!
If you want, you can serve it with some naan bread. I’ve made some in the past, but when you are in a pinch for time, the store-bought stuff is still delicious. And I also recommend having some chutney on the side. Mango chutney is one of my favorites, and it’s so good with this dish!
Serving size: 6
Prep & cook time 45-50 mins
Ingredients:
Spices:
Some of these spices you might already have in your cupboard. And if not, I promise you’ll want to make this dish over and over again. So don’t feel bad investing in the spices. And if you keep cooking, they just might become a staple in your spice cupboard. Believe me, I went from never using turmeric to buying multiple jars.
Now, let’s get your prep plate ready. Dice your onions, pepper, zucchini, and tomatoes. Then your garlic, ginger, and cilantro.
You’ll need 1 tablespoon of coconut oil in your pan. Then start by sauteing your onions. Add salt. Then your garlic and ginger. And your peppers, zucchini, and tomatoes. Cook on low to med heat.
After adding everything to your prep plate. Mix and sauté on med heat.
Rinse and add 1 cup of red lentils to your pan. Now add 2 cups of water to the pan and stir. Let it cook on low to med heat. If it needs more water add a little. Let it cook for 10 mins adjusting the water if needed. Stir and now it’s time to add your spices.
Add 2 teaspoons of curry powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of ground cayenne pepper. If you’re sensitive to heat, I would add less. Then 1 tablespoon of turmeric. And a dash of salt and pepper.
Also, start your white rice. 1 cup dried rice to 2 cups water. I always use 1 cup rice to 1 3/4 cup water and it turns out great! Add to a pot and stir. When it starts to boil, add the lid. Reduce heat to simmer. Then forgot it for about 20 mins. Just enough time to finish your dish.
Next, add a can of coconut milk (or less) and a handful of cilantro, then stir. Cook on med to low heat for another 15-20 mins. Near the end, add your chopped kale and more cilantro and stir. Let it cook on low. Taste and add salt if needed. Don’t be shy with the salt and cilantro at the end. It will make your dish come alive.
Once your rice is ready and your seasoning is right, you can dish it up!
See cooking at home can be delicious!
I hope you enjoy the Indian flavors of this dish,
❤️April
If you would like to be notified when something new is posted, please make sure to follow us. And if you make one of our recipes, we would love to hear from you! Please share a picture and tag us on Instagram @ #cityfoodiefarm or follow and tag us on Facebook @ City Foodie Farm. Or simply leave a comment below. Thank you!!!
Copyright 2019 -City Foodie Farm -All Rights Reserved
What’s your favorite part of an oatmeal cookie? Mine is that hint of cinnamon you taste. So with this recipe, I made sure it had plenty of it. And I also included 2 different kinds of raisins. And let me tell ya, they are good! …
If your looking for a little sweetness in the morning, than these are your ticket! And don’t worry, no judgement here. It’s a muffin, right? These guys are perfect in the morning, or even if you need a little treat during the day. Kids will …
Sunday mornings are made for pancakes, and this Blueberry pancake recipe is definitely a special one. My husband hands down makes the best pancakes! They have a hint of cinnamon which makes them different from the rest. And when he makes them with blueberries, he adds just the right amount of lemon zest. They are delicious! If you want to make some for yourself, just follow along!
Pancake ingredients:
Start by whisking the egg and sugar together. Add the melted butter, vanilla, cinnamon and milk. Then add the flour, baking powder, salt and lemon zest. Mix together but don’t over mix.
Makes 5 6 inch in diameter pancakes.
If your making bacon, make it first then soak up most of the grease. Use the same pan to cook your pancakes. Pour the batter into the pan, and add the blueberries to the batter. When you start to see the bubbles around the edges, it’s time to flip.
Make sure to serve them with warm maple syrup.
Pancakes on the weekends are a special thing in our house. If you don’t like blueberries, just leave the lemon zest and blueberries out. But I say just give them a try! Another fun addition is adding sprinkles for the kids!
Happy Sunday,
❤️April
If you want to be notified when a new recipe is posted, please make sure to follow us. Thanks for stopping by….
Copyright 2019 -City Foodie Farm -All Rights Reserved
Now you can have the taste of an egg roll without the mess of deep frying it. Imagine an egg roll without the wrapper served on a bed of rice, drizzled with a tamarind sauce. The perfect combo of a stir fry and egg roll …
Sloppy Joes are really such an easy meal and loved by many. It’s one of those meals you feel safe making for truly any event. Who needs to use a can of Manwich or a seasoning pack when you can simply make Sloppy Joes yourself …
I don’t know about you, but when It’s snowing it makes me want to hunker down and cook! It definitely feels like a soup day to me. I’ve been feeling a tad bit behind this year thinking about Christmas. I have bought some gifts for the kids, and hopefully they will stay hidden, until I find the time to wrap them. This is the week I need to get serious about Christmas. But for now, I’ve got soup making on my mind. Lentil soup that is…
With the snow, I’m going to use the ingredients I already have. Usually, I would use 1 leek in my vegetable stock, but today I’ll just substitute it with an onion. And remember, you can use store-bought stock. Or better yet use your pre-made frozen stock to speed up the process.
If you’ve read my black bean soup recipe it also uses homemade vegetable stock. If you have vegetables on hand it’s pretty easy to make.
Ingredients for today’s vegetable stock:
Cook on low for 2 hours or more with your lid cracked just a little bit to let the steam out, it will reduce down, making some tasty stock. If you are in a hurry add less water to start with, and that means less cook time.
While your stock is cooking, it’s time to prep all your veggies.
Ingredients for the Lentil soup:
If your veggies are ready and your stock isn’t, just wrap up your prep plate and place it in the fridge.
Once your stock is ready, you can start sautéing your veggies. Start with olive oil in the pan. First add your onions, celery, carrots, garlic, etc. Season as you go. Remember salt is your friend. And continue adding and sautéing everything on your prep plate.
Once your veggies are done sauteing, add your lentils. Measure the lentils, rinse with a strainer and add them to the pot. Mix and then start adding your vegetable stock. I run mine through a chinois strainer (shinwa) it’s a extremely fine mesh strainer, perfect for making stock. Add 9-10 cups of stock. Any leftovers? Just place it in the freezer for future soups. I ended up with just enough for this soup.
After letting your soup cook for awhile, your beans should be soft (approx 1- 2 hours) start adding your seasoning. 1 teaspoon cumin and 1/2 a teaspoon of turmeric. And add salt and pepper. And remember, because it’s made with homemade stock you need to season it. Meaning you need to add salt. This will make your soup come alive. Oh, and don’t forget lots of cilantro!
Use a stick blender to break up some of your beans. And thicken your soup. If you don’t have a stick blender just use a regular blender, add roughly 2 cups to your blender. Once it’s blended, add it back to your soup and stir.
If you have time, just let this soup continue to cook on low or low simmer with a lid on. I think it gets better the longer it cooks. Season to taste. You’ll know when it’s ready. It’s perfect topped with some cilantro and served with bread.
I hope this soup can make you feel warm and cozy this winter.
Happy Monday,
❤️April
If you would like to be notified when a new recipe is posted, please make sure to follow us. And if you make one of our recipes, we would love to hear from you! Please share a picture and tag us on Instagram @ #cityfoodiefarm or follow and tag us on Facebook @ City Foodie Farm. Or simply leave a comment below. Thank you!!!
Copyright 2019 -City Foodie Farm -All Rights Reserved
There is just something about turmeric I love. Maybe it’s the color, or maybe I love it because, I know turmeric has so many health benefits. Way too many to list. One thing I’ve always remembered, is it’s known to help with inflammation. There are …
There is nothing better than the flavor combination of blue cheese, roasted squash seeds and the taste of a balsamic glaze. Believe me, I couldn’t stop myself from eating it as we made this meal. Now think about also adding some prosciutto, and roasted squash …
My mouth is watering right now thinking of my mom’s famous spaghetti and meatballs. It’s one of those meals you always come home to eat. It’s the one that feels so comforting to eat. It’s a meal you never get sick of. Mom’s famous spaghetti and meatballs are one of my favorite recipes.
I don’t recall ever looking up a meatball recipe, except for when I was making some Swedish meatballs for the first time. But with a classic spaghetti and meatballs, I’ve always used my mom’s recipe.
My dad still says to this day that my mom’s recipe is the best. He actually texted me the other day asking for it. Ironically I was planning to make some this week. So here I am, the day before thanksgiving, making spaghetti and meatballs. Good thing I’m not doing much cooking tomorrow…
So rewind back to when I moved out. Long, long ago…I wanted to try and make my own spaghetti and meatballs. Maybe, I missed home a little? So, I emailed my mom, asking for her famous recipe. And she of course, email me back. And she signed it sweetly, “Good luck”, love mom. And it’s the emailed recipe I still use today! I’ve written on it. Heck, I even still have it saved in my email account. I’ve tweaked the recipe a bit over the years, but it’s still the classic one, that I remember from long ago…But I still think my moms is the best!
Now mix your ingredients together. I usually fry a little sample to see if the seasoning is right. Then form into balls.
I used an 11×15 glass pan. Add a little water to the bottom of the dish and cover with tin foil. Cook on 400 degrees for 25 mins. While they are cooking start your spaghetti sauce.
Start with adding olive oil to the pan, then sauté your minced garlic. Add your tomato sauce, tomato paste, water, and your seasonings. When your meatballs are done add them to your sauce.
Stir and put a lid on it and cook for several hours. If the sauce is too thick add a little water and adjust the seasoning if needed.
You’ll know when it’s ready. Cook your desired spaghetti noodle and you’re finally ready to EAT!!
Enjoy,
❤️April
Tonight was one of those nights, when a frozen pizza was a must! With thanksgiving days away, and a blizzard coming within hours, my shopping cart was plump with ingredients for way too many dishes. Unfortunately, dinner wasn’t one of them. Well, I guess I …
How can you go wrong with a black bean soup made from scratch? Made with a bag of dried beans, homemade vegetable stock, onions, tomatoes, and peppers. And a squeeze of lime and lots of cilantro. Then just enough quinoa is added to make this …
{Peanut Butter Stir Fry Noodles}
I’ve always heard of this “Meatless Monday” concept and I like it!! I like it a lot. The thought of picking one day a week to go meatless is not only healthy but in the long run will save you money. Just think of all the meals you can create just rummaging through your kitchen. I often go meatless a couple times a week. Mainly because it’s easy and I have a vegetarian in the house. I thought it would be fun to share a Meatless meal with all of you…
And there you go….
Meatless, but yet delicious!!
Happy Monday,
❤️April
Copyright 2019 -City Foodie Farm -All Rights Reserved
Have you always wanted to make your own homemade pizza? I’ll show you an easy way to make your very own homemade pizzas. This pizza recipe is simple once you get the hang of it. All you need to remember is… if you want pizza …
Who doesn’t love pizza? It’s definitely a staple in our house. If we’re not at my kids favorite restaurant Punch Napoleon (Wood fired pizza) we are making it at home. We used to order a lot of delivery when our kids were younger until we …
With this cold weather I have meal planning on my mind. This is the time of year when cooking can be fun. Things slow down and with the holidays coming up you really try to hold on to every little cent.
Let’s be honest, I am terrible at meal planning. When I go to sit down and plan, I always struggle with picking the meal and then for what day. Maybe it’s because I hate committing. Or maybe it’s because I operate based on my feelings. Can anyone else relate? Seriously, I could have one thought or plan for a meal and totally change it last min. I know meal planning works for some people and can save your family a lot of money. But don’t get discouraged to try it if your like me.
One idea is every week write down a few meal options and be willing to mix and match when needed. We all know things can come up and being flexible is key. Don’t let it discourage you. In the long run cooking at home will not only save you money but be a benefit to your family.
If you have any Meal Planning advice please share,
❤️April
Copyright 2019 -City Foodie Farm -All Rights Reserved
I love making cauliflower tacos! Especially cauliflower tacos topped with a sweet and spicy slaw. I really enjoy cooking with cauliflower. It’s a great substitute for chicken. If you’re looking to incorporate more meatless meals into your meal plan, cauliflower is a great vegetable to …
Fall is when things slow down for me, no gardens to tend to, and a daily cup of tea is needed! Things do indeed slow down, until the rush of the holidays. For now, I’m savoring that tiny little window. One of my family’s favorite …
