Archive for February, 2011

February 25, 2011

Sweet Potato Curry

The sweet potatoes in this recipe are rich in different nutrients including vitamin A, vitamin C, vitamin E, biotin, manganese, iron, copper, folic acid and dietary fiber. They are also a great source of folic acid – that all important nutrient for those of us who are pregnant or are looking to become pregnant. They also help with keeping your blood pressure regulated – an issue that many pregnant women have as they are now pumping blood for two!

2 TSP Olive Oil
1 cup chopped Onion
1/2 Green Pepper diced
1 TBSP minced garlic
2 large Sweet potatoes cubed
1 head of cauliflower broken into small florets
1 1/2 cups chickpeas
3 cups Vegetable Broth
1 can diced tomatoes, drained
1 TBSP lemon juice
1 TSP each ground cumin, curry powder, ground coriander, and chili powder
2 TSP grated fresh ginger
1/4 cup Raisins
2 TBSP Peanut butter

Heat olive oil in a large pan. Add onion, green pepper and garlic. Cook until vegetables begin to soften about 3 minutes.

Add all remaining ingredients except raisins and peanut butter. Bring to a boil, reduce heat and simmer for 20 minutes.

Stir in raisins and peanut butter. Mix well and simmer for 5 more minutes. Serve hot over rice.

February 23, 2011

Mexican Rice

Well you must have something to go with the stuffed peppers from last week! This isn’t your standard rice, it’s flavourful and when you use whole grain brown rice it’s also healthy!

2 tablespoons vegetable oil
2/3 cup diced onion
1 1/2 cups uncooked rice
1 cup chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon chilli powder
1/2 can diced tomato
1 can tomato paste 
1 teaspoons salt
1 clove garlic, minced
3 cups water

In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and sauté until golden.

Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chilli powder, tomato sauce, salt, garlic, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 25 to 40 minutes, or until rice is tender. Stir occasionally.

February 18, 2011

Mexican Stuffed Peppers

According to ‘What To Expect When You Are Expecting’, those with a baby on the way need to ensure they are getting 3 servings daily of Vitamin C. Your body can’t store Vitamin C so don’t skip a day! But don’t worry, 3 servings is easier to get then you might think. For instance 1/4 of a medium red, yellow or orange bell pepper has one serving. Eating this stuffed pepper will ensure you are getting your 3 servings and then some. Helping you with tissue repair and wound healing as well as your baby’s bone and teeth development.


6 sweet peppers of any colour
1lb ground beef – feel free to use a veggie ground substitute or rice mixture
1 cup rinsed black beans
1 cup frozen corn
½ cup salsa
1 TBSP taco seasoning – homemade or store bought low sodium variety
Shredded cheese for topping *optional

Remove the tops of the peppers and prepare for stuffing by removing the seeds and membrane inside each pepper. Open peppers in a way to allow peppers to stand on their own or with minimal support.

Mix other in other ingredients except cheese in a bowl. Stuff peppers almost to the top but leave a little bit of room. Top stuffing with a spoonful of salsa.

Arrange peppers in a baking dish and add ½ cup of water to the bottom of the dish. Cover with tin foil.

Bake at 350 degrees for 20-40 minutes depending on how large the peppers are. Bake until meat is cooked all the way through. Top with shredded cheese and place in oven for another 2 minutes or until cheese has melted.

February 16, 2011

Pad Thai

This is an easy, light at home version of a restaurant fave! Feel free to pump up the veggies in this recipe – peas, beans and zucchini are all great additions. You can also add shrimp, chick peas or chicken if you would like a little protein burst.

1 pkg (8oz) rice noodles
1/4 cup ketchup
2 TBSP each soy sauce, lime juice, brown sugar
1 TBSP rice vinegar
1 TSP sesame oil
1/2 TSP red pepper flakes
1 TSP olive oil
1/4 cup diced onion
2 cloves of garlic, minced
1 cup of bean sprouts
1/2 cup grated carrots
1/4 cup fresh cilantro

Cook noodles in boiling water for 3 minutes, or until tender. Drain and rinse with cold water, drain again.

In a small bowl, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed pepper flakes. Set aside.

Heat oil in a large skillet or wok over medium heat. Add onion and garlic – cook 3 minutes or until tender. Add sauce and bring to a boil. Add cooked noodles, sprouts, carrots and cilantro. Mix well and cook until heated through, about 2 minutes.

Garnish with a handful of green onion, peanuts and a dash of hot sauce if desired.

February 10, 2011

Curry Marinated Chicken

Getting enough lean proteins in your diet is crucial during pregnancy for your baby’s development – but who wants the same old chicken all the time? Not I. Here is a quick, simple and above all easy marinate that adds a burst of flavour to your chicken. A great tip is to put the marinade and chicken into a zip lock bag and freeze it. Thaw when you want to eat it and the time it spends defrosting it will also be sitting in the marinade! Go ahead and make a bunch all at once so that when the little one arrives you will have a great meal in your freezer.

¼  cup lemon juice
¼ cup Olive oil
1 TBSP Thyme
1 TBSP Yellow Curry Powder
½ TBSP Turmeric Powder
Salt and Pepper to taste
4 chicken breasts skin on

Combine first 5 ingredients in a shallow bowl. Add salt and pepper to chicken breasts then add the breasts to the marinate. Allow chicken to rest in marinate for at least 20 – 30 minutes. Turning the pieces of meat ½ way through.

Cook chicken on the BBQ or in the oven until no longer pink in the middle and meat has reached 180 degrees at the thickest part of the breast. Skin can be discarded before eating, but leaving it on during cooking adds moisture and flavour.

February 7, 2011

Turnip Baby Food

Eating seasonally begins at infancy! Introduce Turnip between 8 – 10 months for a puree that is rich in Vitamin C, Fiber and a good amount of protein.

1 Large Turnip
Brown Sugar

Wash and cube turnip (making sure to trim off both ends), place it in a baking pan with approximately 2-3 inches of water and a small sprinkle of brown sugar. Cover with foil.

Roast at 375 degrees for approximately 20-30 minutes until golden and soft. Check on the water level.

Mash or puree roasted vegetables and any left over liquid in a blender.

February 2, 2011

Michael Smith’s Country Inn Granola

On my other blog, Simply Fresh Ottawa, I run a Cook Along Book club – where I pick a book and some recipes from the book and cook my way through them. Today I’m working on Michael Smith’s Country Inn Granola. It smells so good already I know its going to be a winner! Granola is great with milk or added to yogurt or oatmeal for a little texture / flavour. It also adds carbs and protein. I thought I would share with you Chef Smith’s recipe – but for those in Ottawa looking to get some right now (and are willing to brave the snow) check out Siren Bakery‘s Gourmet Granola – starting this weekend available in select Farm Boy locations.


4 cups rolled oats
½ cup wheat bran
½ cup wheatgerm
½ cup flax meal
½ cup walnut pieces
½ cup slivered Almonds
½ cup sunflower seed
½ cup Sunflower Oil
½ cup Honey
1 tablespoon Cinnamon 
1 cup Raisin

Preheat your oven to 350 degrees.

Toss the oats, grains, nuts and seeds together in a large bowl.

Gently heat the oil, honey and cinnamon together in a small saucepan, whisking well. Pour the hot mixture over the oat mixture. Stir well to coat and then pour onto a baking sheet or two forming a thin even layer.

Bake for 10 minutes or so. Stir well and continue to bake, checking every few minutes and stirring until the granola is golden and crispy. Let cool and then stir in raisins.