Sweet Pea Journey

Family, Friendship, Food, Fun and Everything in Between!

Tagged: Super healthy

Cooking

Super Soup

This soup is super healthy, vegetarian, yet you won’t miss any meat. And it is super easy to put together in a flash. It’s so satisfying.

veggie soup

I literally grabbed whatever I can find in my fridge that sounds good in this soup, let’s count the variety of vegetables, that’s why I am telling ya, this is a super healthy soup.

Ingredients:

  • 1 yellow onion, medium size, diced
  • 1 medium size carrot, diced
  • 4 cloves of garlic, roughly chopped
  • 2 roma tomatoes, diced, don’t worry about taking out any seeds, they never bother nobody
  • 1 bunch kale (I separated the tough stems out, saved them for my home made dog food)
  • 1 green bell pepper, seeded and diced
  • 1 chayote, diced
  • 1 russet potato, diced and soaked in water till needed
  • 1 can of chick peas, drained and rinsed
  • 1 handful of green lentils
  • green onions or cilantro for garnish, optional
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp rosemary
  • 2 chicken bullion cubes
  • 1 TBSP tomato paste
  • Salt and pepper to taste

Method:

In a large sauce pot, drizzle about 2 TBSP cooking oil and sautee onions and carrots on medium high heat for about 2 minutes until softened, add garlic and stir.

onions and carrots

Add chili powder, cumin and rosemary and toast the seasoning until fragrant.

added seaoning    seasoning

Squirt in tomato paste and stir. Add the remaining ingredients except for potatoes. Add about 6 cups of water and bring to a boil. Reduce heat to medium, lid on and cook for about 25 minutes or until the lentils are tender.

boiling soup

Add the diced potatoes and cook for another 5 minutes or so, taste for seasoning. Add salt and ground black pepper to taste.

Dish up and garnish with sliced green onions or cilantro as desired. Enjoy!

 

Cooking

Singapore Noodle – Requested Dinner

Singapore noodles were requested to be on the dinner menu tonight. The reason is simple, it is super tasty. So I made it.

 

Ingredients:

1 green bell pepper, sliced

1 yellow onion,  sliced

1 red onion, sliced

1 lb shrimp, shells removed and deveined

1/2 lb bbq pork, thinly sliced into match sticks

7 eggs, or whatever amount you have

1 bag of dried rice sticks, softened in hot water

1/4 cup soy sauce

2 tbsp yellow curry powder

1 tbsp minced garlic

1 tbsp chili powder

1/2 tbsp cayenne pepper

1 cup water

 

Method:

Prepare all ingredients, wash, chop, soften, line them up. Drain water from noodles and roughly cut noodles with kitchen scissors, marinade shrimp in some salt, pepper, cayenne and garlic.

 

Large wok on medium high heat, go in with about 4 tbsp oil. Crack eggs into the wok and break up the yolk with your spatula or spoon. Stir eggs around until it is scrambled.

Push eggs to one side of the wok, add shrimp and cook until shrimps are 80% (ish) done.

Scoop out eggs and shrimp, you don’t want to over cook it. Add more oil into wok and add all vegetables into wok. Cook until vegetables are softened. Season with salt and pepper. Add bbq pork. Add eggs and shrimp back into wok. Add all noodles.

Add all seasoning and water. Use 2 spatulas or spoons to stir everything around. It will take a while to fully incorporate the seasoning and evenly distribute the flavor. Once it’s evenly distributed, and water absorbed by the noodles, taste for seasoning. Add any seasoning to entertain your taste buds.

If you don’t like spicy food, skip the cayenne, chili powder doesn’t add spiciness that much but it gives the noodles a warming pinkish color. Of course the main color will be light brown, due to yellow curry powder and soy sauce.

Seriously, make a bunch, these noodles hold their texture quite well, it will last a couple of days in the fridge, if it will ever survive that long.

 

 

 

Cooking

Harrissa Chicken and Veggie Bake

This is another super healthy, super easy dish you would want to make over and over again.

Ingredients:

1 green bell pepper

1 yellow bell pepper

1 eggplant

2 onions, I used 1 yellow, 1 purple

5 chicken leg quarters, or drum sticks, or thighs, or a whole chicken, butterflied

2 tbsp red wine vinegar

salt and pepper to taste

1 tbsp olive oil

6 tbsp harrisa paste, I used mild this time, will try spicy next time

 

Pre-heat oven to 350F.

Clean and cup all vegetables to bite size, arrange at the bottom of 9 x 13 pan. I used 2 pans to avoid over crowding, but this will not be too much food, I know, amazing! Salt, pepper, red wine vinegar and olive oil go into the veggie goodness and mix with a spoon or hand.

Score chicken down to the bone, salt and pepper chicken, ensure to rub into the cracks of the cuts. Dump harrisa pates onto chicken and veggies and mix really well. Lay chicken on top of veggies, this way all the chicken fat and drippings will flavor the vegetables.

Both trays go into the oven at 350 degrees for 1 hour. Enjoy the goodness!

Note, the mild harrisa paste isn’t spicy at all, at least not to me. I used some of the chicken for my tacos, and had to add some spices. I will try the spicy version next time.