Easy Veggie Curry

Warm up on those cold winter nights with a hot bowl of aromatic curry.

Ingredients
15 oz can chick peas, drained
1/2 yellow onion, finely diced
2/3 bell pepper (any color, just not green), slivered
4 oz baby bella mushrooms, stems removed and thinly sliced
2 medium russet potatoes or 3 small ones, 1/2 inch cubes
3-4 cloves garlic, minced
2 tsp curry powder
1/8 tsp ground cinnamon
1/4 tsp ground turmeric
1/4 – 1/2 tsp cayenne powder
1/4 tsp ground cumin
2 cups rice, cooked according to package directions
cooking oil, I like avocado oil

Directions
1. Heat ~2 tsp oil to medium-low.  Add spices and stir until fragrant.
2. Add onions and cook for about 90 seconds.  Add garlic.
3.  Add about 1/2 cup veggie broth and all veggies.  Add about 1 1/2 cups plain, unsweetened almond milk.
4. Simmer until potatoes are tender.  Serve over hot rice.

Summer Tortellini

Break out the summer veggies and get ready for a veggie filled pasta dish complete with a creamy basil pesto.

Ingredients
~1 lb yellow squash
~1 lb zucchini
1 dry pint cherry tomatoes
1 small purple onion
5 oz baby spinach
2 cloves garlic, minced
1/2 cup raw cashews
1/2 cup plain, unsweetened almond milk
~1 oz fresh basil leaves
grated Parmesan cheese to taste
sea salt
freshly cracked black pepper
red pepper flakes
onion powder
garlic powder
1 family size package cheese tortellini or 16 oz box whole wheat penne

Directions
For the veggies
1. Cut squash and zucchini into half moon shaped slices.
2. Cut purple onion into slivers or 1/2 inch squares, your choice.
3. Half the cherry tomatoes.
4. Season squash, onion, and zucchini with salt, pepper, onion powder, and garlic powder.  Roast for about 15 minutes at 350 degrees.
5. Add tomatoes and minced garlic and roast for another 10 minutes.
6. Add spinach and roast for 2 minutes.
For the pesto
1. Add cashews to food processor and pulse until finely ground.
2. Add basil and pulse until chopped.
3. Add almond milk and stir.  Season to taste with salt, pepper, and red flakes.  Add parmesan cheese if desired.
For the tortellini
1. Cook according to package directions.

Combine cooked pasta, roasted veggies, and sauce.  Toss and enjoy.  Try serving with a side salad, steamed broccoli or green beans, or cheese toast.

Try with roasted pepper sauce for a change of pace.

Sweet Bites Salad

I am not a fan of salad dressing particularly, so I like to add sweet bites throughout the salad.

Ingredients
Baby spinach, organic if possible
Romaine lettuce
Pink Lady/Fuji/Gala apple cubes, organic if possible
Craisins
Walnut halves/pieces*
Croutons**
Salad dressing, optional

*You can lightly spice and candy these if you want.  To do so, add 1 Tbs sugar and pinch of cinnamon to a small skillet.  Add walnuts and stir until sugar is melted.  Remove from heat immediately.
**I like to toast a slice of sourdough bread and cut it into pieces for croutons.

Directions
1. Wash and dry greens.
2. Wash and cut apple into little cubes
3. Make croutons
4. Make cinnamon walnuts.
5. Assemble salad.

Easy Biscuits

I love homemade biscuits.  This is an easy recipe for flaky, buttery biscuits.  Makes 8 biscuits.

Ingredients
2 cups all purpose flour
1 tsp salt
2 Tbs baking powder
1 scant tsp sugar
5 Tbs very cold butter
1 cup cold half and half

Directions
1. Preheat oven to 425 degrees F.
2. Mix dry ingredients in a large mixing bowl.
3. Cut in butter using a pastry knife or forks.
4. Add half and half.  Stir until a sticky ball forms.
5. Pour out onto floured surface and pat into a 1 inch thick rectangle.  Fold in half and pat to 1 inch thick.  Repeat ~6 times to form layers.
6. Cover dough with kitchen towel for about 15 minutes to rest.
7. Bake for 10 to 15 minutes, until golden brown.

Try on top of single serving veggie pot pies, as the base of your favorite breakfast sandwich, or with gravy.

Biscuit recipe adapted from The New York Times as reprinted in the Houston Chronicle.