Tag: veggies

Kale chips

Kale chips

If you haven’t had the chance to try kale chips, then you need to make this recipe! My family just loves them, and honestly I don’t make them enough. When I do, my kids run in the kitchen and gobble them up! Seriously, they don’t 

Pork Egg roll on rice with a tamarind sauce

Pork Egg roll on rice with a tamarind sauce

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 

Lentil Soup

Lentil Soup

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.

Advertisements

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:

  • 2 Onions (usually 1 onion and 1 leek)
  • 3 Carrots sliced and cut in half
  • 3 Stalks of celery sliced and cut in half
  • 1 Bay leaf
  • 1 Large stockpot
  • 16 Cups of water or less (You’ll need approx 9 cups of stock for your soup)

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.

Advertisements

Ingredients for the Lentil soup:

  • 1 Onion diced
  • 1 Carrot peeled and diced
  • 1 Celery stalk diced
  • 1 Small zucchini diced
  • 2 Handfuls of little tomatoes diced
  • 1 Bell pepper (I used orange) diced
  • 3 Cloves of garlic minced
  • 2 Cups of dried lentils
  • 1/2 Teaspoon turmeric
  • 1 Teaspoon cumin
  • 9-10 Cups of veggie stock
  • Cilantro 2 handfuls chopped
  • Salt and pepper
  • Olive oil

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.

Advertisements

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.

Advertisements

I hope this soup can make you feel warm and cozy this winter.

Happy Monday,

❤️April

Advertisements

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

Advertisements
Cashew vegetable stir fry with pad thai rice noodles

Cashew vegetable stir fry with pad thai rice noodles

It’s time to eat the rainbow. No, not literally, but you know what I mean. It’s all about variety, and getting a variety of fruits and vegetables in your diet. Believe me, it’s not always easy! It’s something you have to consistently be aware of. 

Roasted Brussels Sprouts on a bed of whipped goat cheese & drizzled with honey….

Roasted Brussels Sprouts on a bed of whipped goat cheese & drizzled with honey….

Who loves Brussels sprouts? I know I do, and so does my family. So when we see it on a menu at a restaurant, we usually will consider ordering it. And that is exactly where we got the inspiration for this dish! One of our 

Meatless Monday Recipe

Meatless Monday Recipe

{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…

Advertisements
{Peanut butter stir fry noodles}


Are you drooling yet?

You will after you taste the sauce.


My kids are a fan of noodles so this meal was perfect! The sauce is made like a stir fry sauce but then you add peanut butter.




Look around…..You just might have all the ingredients. I only had a small amount of cilantro this time to work with but I’ve learned even the stems have flavor.



What you’ll need:

Soy sauce
Cayenne pepper
Pure Sesame Seed Oil
Garlic cloves
Brown sugar
Citrus champagne vinegar
Ginger
Peanut butter
Peanuts
Olive oil
Cilantro
Veggies
1/2 box of Spaghetti noodles
Salt and pepper



Making your sauce:

Find a bowl. Add 1/2 cup soy sauce. Then chop up and add your cayenne pepper (remove the seeds) Then add 1 teaspoon of sesame seed oil. Mince up 2 cloves of garlic and add then to the bowl. Add 3 tablespoons of brown sugar and mix it in. Then 1 Tablespoon of citrus champagne vinegar. Peel your ginger and mince it adding 1 Tablespoon to your sauce. Chop your cilantro and add to your bowl. Roughly 1 Tablespoon (more if it’s available). Then mix one more time.

Transfer your sauce into a blender. This is when you add 1 Tablespoon of olive oil and 2 tablespoons of peanut butter. And a dash of salt and pepper then blend until combined.
Prep your veggies:


Choose your favorite veggies, or frankly what’s available at the moment. I had Peapods, broccoli, Carrots and red cabbage.


Start your noodles. You’ll need about 1/2 a box of spaghetti noodles. Then get your pan ready. Add a splash of olive oil to your pan. Add your veggies. Start with one, sautés a bit remembering to add a dash of salt and pepper then continue to add another until it looks like this.





Advertisements
Continue to sauté your veggies, then add your sauce. Once your noodles are ready take a kitchen tongs and add them to the pan. Don’t add them all. Add some and toss making sure they are covered in sauce. Toss again making sure the veggies are mixed in with the noodles and garnish with cilantro and peanuts.

And there you go….

Meatless, but yet delicious!!

Happy Monday,

❤️April

Advertisements

Copyright 2019 -City Foodie Farm -All Rights Reserved