Monday, 16 September 2013

Mushroom, chard, tomatoes and white kidney beans stew

As the weather gets a little cooler I am craving more and more comfort foods. This doesn't have to be unhealthy.  This little recipe is easy and fast.  It can be eaten with a little brown rice, pita or on its own with a salad. This is perfect for nights when you want something easy, yet tastes hearty.

2 cups mushrooms, sliced
1 bunch chard
1 19oz can of white kidney beans
1 Tbps garlic powder

Heat pan over medium heat with a little bit of oil.  Put mushrooms and chard stalks into the pan.  Cook for around 5 minutes until mushrooms are halfway cooked.  Put in rest of chard, white beans, tomatoes, garlic powder, and salt and pepper to taste.  Cook for 7-10 minutes.  Serve over brown rice, in pita or own its own.  Makes great leftovers too!



Sunday, 8 September 2013

Stir-fry with Miso Dressing

I love stir-fries. They are easy, versatile, and tasty! You can use whatever veggies you have in your fridge. This evening I used bok choy, green peppers and tofu. To top it off I made an easy and great tasting miso dressing.

Stir-fry Ingredients
1 package of firm tofu
3 bok choy
1 green pepper
(You can use any combination of vegetables you like or need to use up in your fridge)

Miso Dressing Ingredients
2 Tbls white miso
1/2 Tbls sesame seed oil
1/2-1tsp garlic powder

Combine all ingredients in a small bowl with a little bit of water to thin out dressing.
Stir till smooth and set aside.

Heat skillet with 1 tablespoon of oil.  Add tofu and cook until browned.  Add green pepper an cook with tofu for 3-5 minutes.  Add bok choy to the skillet and cook for 2 minutes.

Once the vegetables cooked add the miso dressing and cook until sauce is heated.  This is a tasty, yet fast dinner that can be eaten with rice noodles, brown rice or in a pita.