Black Eye Bean Stew

Now that both my husband and I are nearing or in our 40s, it is important for me to provide nutritious meals. With our busy lives often leading a healthy lifestyle is challenging. Although we maybe not have time to be as active as we would like to be, at least I can make food that is delicious and good for us too. If you are looking for an alternative ways to cook healthier for your family here is a stew that is hearty, healthy and delicious.

2 cups of black eye beans
4 cups of water
4 cups of chicken or vegetable stock
2 cups of tomato pulp
1 large carrot, chopped
1 onion, diced
1 cup of shredded cabbage
2 celery stalks, chopped
1 tbsp minced garlic
1 tbsp basil
1/2 tbsp thyme
1 tsp sage
salt
pepper
olive oil

1. Place black eye beans in a large stock pot, cover with 4 cups of water and boil for 60 minutes or until softened.

2. Once the beans are softened, add the vegetables and stir in the seasonings. Pour the chicken or vegetable stock and tomato pulp in the pot. Simmer for 60 minutes.

3. Season with salt and pepper and splash of olive oil. Serve with crusty bread.

Meat Sauce with Spinach for Spaghetti

It seems that every food blog, magazine or show has a great idea on how to pack in more nutritious ingredients into favourites. One our favourites is meat sauce with spaghetti. It is a classic for many families however I tried a new recipe that not only was tasty but healthier. The combination of fresh tomato pulp and spinach is perfect for men who are concerned about their prostate health. Of course the ground meat adds protein to the dish making it a hearty meal for all.



1 lbs ground beef
1 onion, diced
1 tbsp minced garlic
salt
pepper
1 tsp cumin
1/2 tbsp oregano
1/4 tsp cinnamon
2 cups of tomato pulp
1 bunch of spinach, finely chopped
olive oil

1. Saute onion and garlic for 2 to 3 minutes. Add the seasonings and stir in the ground meat. Cook for 10 minutes or until brown.

2. Pour in the tomato pulp and simmer for 15 minutes on medium heat.

3. After 15 minutes add the spinach the sauce pot a little bunch at a time as to not overflow the pot. Once all the of the spinach as been incorporated into the sauce continue simmering for another 15 minutes.

4. Serve this delicious and nutritious sauce on your favourite pasta and sprinkle with your favourite hard cheese.

Holiday Empanadas

Holiday Special

Lentils and Kale Soup

Now that I am falling in love with the leafy green called Kale I am finding all kinds of ways to prepare this super food. Every Monday is lentils day at the Herrera family because we like to observe some Peruvian traditions. Turns out that the Peruvians eat lentils every Monday so that it brings them money. Although we are eating a healthy dinner every Monday I am still waiting for the jackpot at the end of the week. All kidding aside, here is another delicious way to prepare kale.

2 cups of lentils

1 onion, diced

1 red pepper, diced

1 tbsp mince garlic

1 tsp cumin

1 tbsp paprika

1/2 tbsp mint

1 cup of tomato pulp

4 cups of chicken stock

2 cups of chopped kale

salt

pepper

olive oil

1. Place the lentils in a medium size stock pot with enough water to cover the lentils. Bring the water to a boil. Lower to a simmer for 15 minutes.

2. Stir in the onions, red pepper and garlic. Allow to simmer for 2 to 3 minutes with the lentils. 

3. Now add the seasonings: cumin, paprika and mint. Stir into the lentils.

4. Next pour in the tomato pulp and chicken stock. Continue simmering the lentils for another 30 minutes.

5. After 30 minutes you may need to add more water so make sure you keep a kettle of boiled water near by. At this point you want to add the kale, salt, pepper and olive oil. Simmer for another 15 minutes.

Garides tou Fournou

For a quick, simple and delicious seafood dish try my Garides tou Fournou. This versatile dish can be paired with your favourite pasta or rice. Serve it as an appetizer on toasted pita triangles or Melba toast. Why not enjoy the savoury shrimp on their own with a slice of crispy bread. The tanginess of the cooked tomatoes compliments the salty feta and the garlicky olive oil in a way that makes you ask for seconds.

2 lbs of shrimp

1 onion, diced

1 pint of cherry tomatoes, halved

1 tbsp minced garlic

200 g crumbled feta

olive oil

juice of 1 lemon

oregano

pepper

1. Preheat oven to 452F.

2. Clean and rinse shrimp. Place in a rectangular Pyrex dish. Add all the other ingredients. Mix together and bake for 30 minutes.

3. If there is too much juice in the dish uncover and continue baking for another 15 minutes. Remember to lower the heat to 400F.

Mushroom & Spinach Chicken Caccitore

There is nothing more satisfying than a bowl of baked pasta. This dish was inspired by a recipe I saw in the latest Chatelaine magazine. My Mushroom & Spinach Chicken Caccitore is a perfect way to introduce more vegetables in your diet with the iron rich spinach.




1 package of rotini pasta
1 lbs chicken breast bone in
1 pint of mushrooms, chopped
1 bunch of spinach, chopped
1 can of cream of chicken soup
1 tbsp basil
1/2 tbsp thyme
1 tbsp rosemary
salt
pepper
olive oil
200 g of Mozzarella cheese, shredded
200g of Parmesan cheese, grated

1. Preheat oven at 425F. Dress the chicken breasts with olive oil, basil, thyme, rosemary, salt and pepper. Roast chicken for 30 minutes at 425F.

2. Meanwhile cook the pasta al dente about 8 to 10 minutes. Drain and place in a deep casserole dish. Reserve 1 cup of pasta water.

3. Add the mushrooms, spinach and cream of chicken soup. Pour in the pasta water and stir together.

4. Once the chicken in finished cooking cut in bite size pieces and add to the pasta and veggies. Mix in 3/4 of the cheeses.

5. Before putting the casserole dish in the oven top the pasta with the remaining cheese and bake for 30 minutes at 400F.

Homestyle Gyros

The other day I was craving Gyros from my favourite Gyro place on the Danforth, Messinis but I wasn't able to make it down there. Since I wasn't able to enjoy a gyros from Messinis I decided to make my own version of the popular Greek pita sandwich. Although, I don't have a gyro cooker the seasonings I used to flavour the pork tenderloin hit the spot. Of course, my homemade tzatziki, sliced tomato and red onion completed the sandwich.

9 pork tenderloin chops, sliced thin

1 tsp cumin

1/2 tbsp oregano

1 tbsp paprika

1 tbsp minced garlic

juice of 1 lemon

salt

pepper

1 pack of Greek Pita

tzatziki

sliced tomato

sliced red onion

1. Place sliced pork tenderloin in a medium and marinade with the lemon juice, cumin, oregano, paprika, salt and pepper. Marinade overnight or for a few hours before cooking. This will ensure that your meat will be tender.

2. Stir fry the pork pieces until cooked through and browned nicely.

3. Serve on a heated pita. Spread some tzatziki on the pita first, then place a few pieces of the pork gyro and lastly garnish with the sliced tomatoes and red onion.

4. You can pair this home style gyro sandwich with your favourite fries or as I did, Roasted Garlic Potatoes.

Roasted Garlic Potatoes

4 large yellow potatoes, wedges

olive oil

1 tsp minced garlic

salt

pepper

oregano

1. Preheat the oven to 450F.

2. Season the potatoes wedges with the olive oil, garlic, salt, pepper and oregano. 

3. Place on a lined baking sheet and roast for 45 minutes.

4. After 45 minutes reduce the heat to 425F and continue to roast for another 15 minutes so that the potatoes crisp up.