Sunday, January 22, 2012

Vegetable Stew and Crispy Tofu

I'm still on a roll with Oh She Glows and made two more of her recipes this weekend.  For the Crispy Tofu I really didn't change it up at all and it was very good, but I may add more spices or something next time to give it some added flavor without having to use catsup.  Her 'Husband's Healing Stew' I did make a few adjustment so see my creation below.

Also note, I found out that cayenne pepper can be very good for circulation.  Bad circulation may account for me being so cold all the time and may also account for knee pain that I usually experience in cold weather.  Because of this I've added a few different things to my diet to try to help, including cayenne... which I've pretty much started adding to everything.  I'll try to remember to let you know if it works :)

Vegetable Stew

1 tbsp canola oil
1 sweet onion, chopped
1 red onion, chopped
5 garlic cloves, minced
4 green onions, chopped
1 tsp ground cinnamon
1 tsp ground corriander
2 bay leaves (optional)
1 small zucchini, chopped
1 yellow pepper, chopped 
2 red peppers, chopped
1/2 bag mini-carrots, chopped
2 cups organic chicken broth (low sodium)
2 cups water
1, 14-oz can diced organic tomatoes
1/2 cup uncooked raw buckwheat groats, rinsed (or grain of choice)
1/2 cup uncooked pearled barley, rinsed (or grain of choice)
4-5 handfuls of baby kale, chopped
1.5 tbsp fresh lemon juice
1 tbsp minced parsley
1/2 tsp garlic powder 
1/2 tbsp cayenne pepper
5-10 shakes red pepper flakes, to taste
1/2 tsp kosher salt + Black pepper, to taste


1. In a large pot over low heat, add 1 tbsp olive oil and the chopped sweet onion, red onion, green onion, and minced garlic. Heat over low until translucent, about 5-8 minutes.

2. Stir in coriander, cinnamon, and two bay leaves and heat an additional minute or two. Now, add in the chopped vegetables (zucchini, peppers, carrots) and cook for about 5 more minutes.

3. Stir in the diced tomatoes, broth, water rinsed buckwheat and pearled barley (or grains of choice). Simmer on low-medium heat (dial 3-4) for 20 minutes, checking often to make sure it doesn’t burn or thin out too much. Add a bit more broth or water if necessary and reduce heat when needed.

4. After 20 minutes, add in the lemon juice, kale and additional seasonings- all to taste (parsley, garlic powder, red pepper flakes, cayenne and salt & pepper). Cook for another 10 minutes. Remove bay leaves. 


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