Happiest new year to everyone! Hope you are staying warm and happy and healthy and are ready to enjoy everything 2014 brings…. I have some pretty big ventures planned this year so I sure am :]
I know I didn’t post any holiday treats this season, but that doesn’t mean I wasn’t indulging in them the whole month of december (see christmas cookies below….) Continue reading
It’s important at this time of year, to maintain a balance between Christmas cookies and healthy, wholesome meals. Because as long as we take full advantage of winter’s nutritious harvest at meal times, no one need turn down a scrumptious holiday cookie (or two, or three..)
We’ve had our fill of both at my house—perhaps leaning towards the indulgent side—but leafy greens and bright orange squash are still part of our everyday diet. I had this recipe for chicken stew with butternut and quinoa marked for a long time, and like most recipes I finally get around to making I think, why did I wait so long?!
This is definitely a keeper in my recipe book, as it’s everything I love in a wintertime meal. Hearty, healthy, balanced, wholesome, cozy, savory, sweet, filling, and lick-the-bowl GOOD!
Chicken Stew with Butternut Squash + Quinoa, adapted from Cookin’ Canuck
- 1 1/2 lb. butternut squash, peeled, seeded + chopped into 1/2-inch pieces
- 4 cups chicken broth
- 1 1/2 lb. boneless, skinless chicken breasts
- 1 T olive oil
- 1 medium yellow onion, finely chopped
- 1/2 t kosher salt
- 4 cloves garlic, minced
- 1 1/2 t dried oregano
- 1 can (14 oz) petite diced tomatoes
- 2/3 cup uncooked quinoa
- couple handfuls kale, roughly chopped
- freshly ground black pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley Continue reading
This is one of my favorite soup recipes – it’s light but filling, vegetarian, and made with a unique combination of spices that fill the air with warmth. Cinnamon and cayenne give it a spicy heat, and my favorite part—the raisins—turn into plump little grapes bursting with an unexpected sweetness.
Oh yeah, it’s SO simple to make and healthy too!
Moroccan soup with quinoa + chickpeas, adapted from Women’s Health
Serves 4 or 5
- 3 cups low-sodium vegetable stock
- 1 can (14.5 oz) no salt- added diced tomatoes, with juice
- 1 cup zucchini, sliced into half circles
- 1/2 cup canned chickpeas, rinsed and drained
- 4 artichoke hearts, cut in half (frozen or packed in water and drained) *I left these out
- 1/2 cup quinoa
- 1/4 cup fresh parsley, chopped
- 1/4 cup raisins
- 2 scallions, thinly sliced (including green tops)
- 1/4 t cinnamon
- 1/4 t cayenne
- 1/2 t basil
- 1/2 t oregano
Bring stock plus 1 cup water to a rolling boil. Reduce heat, add remaining ingredients, and simmer uncovered about 10-15 minutes, or until quinoa is just tender (don’t overcook as it will expand as the soup sits). Add salt and pepper to taste, and serve.
As with many soups, it will thicken up over time, and I find it to be especially flavorful after sitting overnight.