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Ingredients
- 1 1/2 onions (minced)
- 4 garlic cloves (minced)
- 2 tablespoon olive oil
- 33 oz jar artichokes (drained, ideally non-marinated)
- 4 tomatoes (diced)
- 2/3 cup white wine (or apple juice)
- 1/2 teaspoon salt
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme
- liberal use of crushed pepper corn
- 1/3 cup black olives (sliced)
- 1 15 oz can chickpeas (drained)
- 1 cup rice (of your choice)
- 1 cup quinoa (cooked in broth of your choice)
Instructions
- Prepare rice and quinoa.
- In a large pot add olive oil and heat on medium. When oil is warm, add onions and garlic and sauté until onions are translucent (about 3 minutes).
- Add artichokes and cook for an additional 2 minutes. I usually separate the artichokes with a fork and butter knife while in the pan.
- Add in tomatoes, wine, salt, basil, oregano, thyme, crushed pepper, olives, and chickpeas. Stir and reduce heat to low. Cover and cook for an additional 15 minutes.
- Serve on top of rice and quinoa.
Inspiration
This is a family recipe. I do not know where its origins lie, but it’s really good. Naturally, I’ve modified it a bit. The chickpeas and quinoa was the largest difference, since they were not originally included. In addition, feel free to use a 28 oz can of diced tomatoes instead of fresh, I prefer the latter. Also, this recipe, for the most part is doubled in regards to onions, garlic and artichokes.
Closing
This is one of those comfort foods that stores really, really well in the fridge. This batch is enough to give you a number of meals following the original preparation and I love it for that! It is also another one of those family favourites that you just cannot get enough of!
I do not have any other recipes that call for artichokes, but do I love its texture! The original recipe called for non-marinated artichokes, but I do not usually go out of my way to find any. I just make sure to drain them before adding to the pot.
Originally, the meal had very little protein. However, I had added the chickpeas and just this last time preparing, I added the quinoa, and I am pleasantly surprised how well it turned out with it! With these two additions, there is a complete protein, and that just makes me super excited!
Enjoy this comfort-food dish, it is splendid!
Lemon Brussels Sprouts and Carrots
Ingredients
- 1/4 cup olive oil
- 1 lb (about 23) fresh Brussels Sprouts (trimmed and halved)
- 2 large carrots (cubed)
- 1/2 teaspoon salt
- liberal use of crushed pepper corn
- 1/3 cup water
- 2 tablespoons lemon juice
Instructions
- In a large skillet/fry pan, heat olive oil on medium-high. When warm, add Brussels Sprouts, carrots, salt and pepper. Stirring frequently, cook until caramelized (about 8-10 minutes).
- Add water, while continuing to stir, and cook until water has evaporated (about 2-4 minutes).
- Place directly into serving bowl and splash with lemon juice.
- Serve with your main dish!
Inspiration
Looking up recipes for Brussels Sprouts lead me to a Marth Stewart rendition. However, hers did not include carrot.
Closing
This turned out really nicely! Often, Brussels Sprouts have a bit of a bitter flavour, but the carrot sweetened it a little along with the lemon juice helped make it a little tangy. This was an excellent compliment to a meal, even though the manner I took was backwards. I was looking for a main course with this recipe!
I cooked this beside garlic-onion chickpeas and rosemary olive oil roasted mini-potatoes. The flavours of all three was just a fantastic meal and was very fulfilling!
Green Beans and Red Beans with Brown Sugar
Ingredients
- 1-2 tablespoon olive oil
- 1/2 onion (chopped)
- 2 cups frozen green beans
- 1 15 oz can red beans (rinsed)
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- liberal use of crushed pepper corn
Instructions
- In a large skillet/fry pan, heat olive oil on medium-high. When warm, sauté onion for about 1 minute.
- Add green beans and red beans, and continue sautéing for another 3 minutes.
- Add brown sugar, salt and pepper, continue sautéing for an additional 10-12 minutes (or until beans are all caramelized).
- Serve directly after.
Closing
This is another one of those meals that work really well in a pinch. There is not much preparation, and it cooks pretty quickly. My first rendition of this recipe was with fresh green beans from a CSA. I prefer the fresh beans, because they are usually crispier. Either way, this has a sweet and zippy bite, depending on how much pepper you add.
Today, I had this with a salad. I felt they complimented each other quite nicely, I wonder what you would try!?
St. Patrick's Day Irish Meal
Ingredients
- 1 loaf Corned Beef Seitan (prepared separately)
- 1 loaf Soda Bread (prepared separately)
- 6 small-medium potatoes (quartered)
- 4 carrots (into quarters and halved)
- 1/4 green cabbage (peeled and cut in thirds)
- Some salt (if you deem it necessary)
Instructions
- Prepare Corned Beef Seitan and Soda Bread.
- In a large pot on high, fill with water, potatoes, carrots and add some salt. Bring to a boil and cook for 20-24 minutes.
- Within the last 6 minutes add the cabbage, be sure not to over cook.
- Prepare when vegetables are tender with your corned beef and soda bread.
Inspired by
Original recipe came from the corned beef recipe, but I also added carrots.
Closing
I decided to make an epic of a meal for St. Patrick’s Day, because everyone is Irish on that day, right, right!? Anyway, this was a fun meal to prepare, it was something different and a challenge that I can say I did not pass with flying colours, but that’s okay! I would definitely like to give the seitan another go and the soda bread as well.
Enjoy St. Patrick’s day, even if this post takes place the day after!
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Ingredients
- 3 1/2 cups flour
- 1/4 cup flaxseed
- 1/4 cup wheat germ
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1 1/2 cups buttemilk
- I used milk with lemon juice (1 tablespoon juice per 1 cup milk let sit for 10-15 minutes)
Instructions
- Preheat oven to 425 degees fahrenheit.
- In a bowl combine all dry ingredients and mix briefly.
- Add 1 cup of buttermilk and start mixing (I used standmixer with breadhook) until is forms to a ball. If you are noticing that it is still too dry, add more buttermilk 1 tablespoon at a time.
- On a floured surface knead briefly and turn to a round loaf and cut an X on it about a half inch in depth.
- Place on a floured cookie sheet and place into oven for 40-45 minutes or until golden brown on top.
- Serve promptly after out of oven.
Inspired by
Majority of this recipe came from, here. Naturally, there were some modifications. :) Also, this was a useful resource for butter milk substitutes.
Closing
Overall, this is a really easy recipe that requires very little prep, aside from the making of a substitute buttermilk (which just fascinates me for some reason). I will, definitely, try my hand at making this again, it tastes really good! Also, I do not make many breads that are not yeast based. So this is another nice perk about it– no rise time!
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