Tomato-Curry Lentil Stew

• 1 1/2 cups dry lentils
• 3 cups chicken broth 
• 15 ounces diced tomatoes
• 1 onion chopped
• 4 stalks celery, chopped
• 3 potatoes peeled and diced 
• 15 oz chickpeas 
• 1 carrot sliced 
  
• 1 1/2 teaspoon curry powder
• 6 cloves garlic, minced
• 1/2 cup coconut milk 
  
•  salt and pepper to taste

1. Saute onions until tender, add garlic and saute for 30 more seconds. 
   
2. Add lentils and chicken broth, bring to a boil.
3. Lower heat to simmer, add tomatoes,  onion, celery, potatoes, chickpeas, curry and garlic. Cover and let simmer 45 minutes. Check every 15 minutes and stir, add water if necessary.  Before serving add the coconut milk and salt and pepper to taste. 

Quinoa-Stuffed Bell Peppers

I adapted the recipe for Quinoa-Stuffed Poroabello Mushrooms for dinner tonight. I didn't have the mushrooms but I did have lots of colored peppers.
It was amazing!

4 bell peppers (any color)
1 cup quinoa
2 cups chicken broth  

4 green onions, thinly sliced
1 garlic clove, minced 
baby bella mushrooms, diced
1/2 zucchini, diced  
1 carrot, diced
tomatoes, diced
1 tsp dried basil
1 tsp dried Italian seasoning
cilantro


Preheat oven to 400 degrees F
Place the peppers cut-side down on the prepared baking sheet. Roast 20 to 30 minutes, or until tender and skin starts to brown.
Combine the quinoa and the chicken broth and cook according to the package instructions.

While the peppers are roasting and the quinoa is cooking, heat oil (coconut oil, olive oil, or chicken broth) in a medium skillet over medium-high heat. Cook the onions, mushrooms, zucchini and carrot until tender. Add garlic, basil, Italian seasoning, salt, and pepper. Stir in the tomato, and cook for 2-3 minutes. Add the cooked quinoa and cilantro, stir until combined . Remove from heat and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately. 

Coconut Curry

2 T curry seasoning or your favorite curry paste
1/2 to 1 onion, sliced thin
3-4 minced garlic cloves
carrots
celery
peppers
mushrooms
zucchini or yellow squash
1 can coconut milk
1 15oz can diced tomatoes
1 6oz can tomato paste
1 tsp salt 

Add curry, if using powder add some water to make a paste, to a large non-stick skillet.
Saute onions and veggie's for about 10 minutes. Use the veggies you my have on hand and the amount that you need to feed your family. For example, for our family of five I added, 5 carrots, 5 celery stalks, 1 pepper, 1 pkg fresh mushrooms, 1 zucchini. Dice everything quite small.  Add squash and garlic 5 minutes into sauteing. If it begins to stick to the bottom of the pan add a tablespoon of water as needed.Add coconut milk, diced tomatoes, tomato paste and salt. Simmer until the sauce has cooked down and it very thick. Stiring every five minutes
Serve over brown rice or quinoa.

Quinoa-Stuffed Portobello Mushrooms

I haven't tried this recipe yet but it looks so yummy!
Looking at the recipe, I would most likely leave out the olive oil or only add a Tablespoon and cook the quinoa in chicken broth for added flavor.
I may also add a few more veggies to it as well.

This is a perfect whole grain- and nut-infused entrée for meat-free days. Pack any leftover quinoa mixture for weekday lunches.

Serves 4

4 large portobello mushrooms, stems and gills removed
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons grainy mustard
2/3 cup quinoa
2 garlic cloves, minced
1 carrot, finely diced
1/2 cup cherry tomatoes, halved
1/4 cup walnut pieces
1/4 cup dried cherries, raisins, or cranberries
2 green onions, thinly sliced
Salt and pepper
1 cup chopped parsley
Parmesan cheese

In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Transfer to a large container and place the mushrooms cap side down in the oil mixture. Let marinate for at least 30 minutes.

In a medium saucepan, combine quinoa and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer covered for 12 minutes, or until water has absorbed.

Preheat oven to 350˚F. Place mushrooms on a baking sheet cap side down and spread any leftover marinade on the stem side. Bake for 10 minutes.

Meanwhile, heat 2 teaspoons of oil in a skillet over medium heat. Add garlic and carrot and cook for 3 minutes. Stir in cooked quinoa, cherry tomatoes, walnuts, dried fruit, green onions, and salt and pepper to taste; heat for 2 minutes. Remove from heat and stir in parsley.

Stuff each mushroom cap with quinoa mixture and bake for 10 minutes.