Claudia and Hans Make Stuff

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Indian-style Potato and Pea Curry (Aloo Mattar)

So after making Yellow Dal, we had coconut milk leftover and we wanted to try making Garlic Naan. So what did I do? I went online searched through some menus of Indian restaurants as well as recipe site to get inspiration of the next Indian dish. Here is what I came up with:

Ingredients (Makes 3-4 servings):
2 potatoes, peeled and cubed
2 tablespoons vegetable oil (we used Safflower oil)
1 small yellow onion from our garden (or ½ store-bought onion)
3 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon garam masala
½ teaspoon salt
3 tomatoes, seeded and chopped
¾ cup frozen peas
½ can coconut milk, depending desired consistency

Preparation:
1. Place potatoes into a large pot that contains salted water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes and allow to steam dry for a minute or two.
2. If serving with rice, start the preparation of the rice. Also, if you are planning on making home-made Naan make sure to start proofing the yeast.
3. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, and salt; cook for 2 more minutes. Add the tomatoes, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
4. Serve with Basmati rice and home-made Naan. Enjoy =)

Flatbread served with Aloo Mattar

Flatbread served with Aloo Mattar

Note: Regular home-made Naan recipe https://ourfunstuff.wordpress.com/2015/06/04/supereasy-homemade-naan-indian-flatbread/ and home-made Garlic Naan recipehttps://ourfunstuff.wordpress.com/2015/06/04/supereasy-naan-bread-with-garlic/.

The dish stores well in airtight container and heats well in microwave. Be aware though, that it may even be more delicious the second day.

Inspired from http://allrecipes.com/Recipe/Spicy-Vegan-Potato-Curry/Detail.aspx?evt19=1&referringHubId=1875


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Veggie Burrito–Can’t Believe It’s Homemade

There may not be left-overs when making Cheese & Bean enchiladas https://ourfunstuff.wordpress.com/2015/05/23/traditional-cheese-bean-enchilada-dinner/

https://ourfunstuff.wordpress.com/2015/05/19/restaurant-quality-cheese-bean-enchiladas/

but if there are rice and beans left-over, here is just the delicious thing to use them for. Make a most unbelievable delicious burrito.

Ingredients:
1-2 tablespoons olive oil
1/2 green pepper, chopped
1/4 red onion, chopped
spices (such as taco seasoning)
2 small tomatoes, chopped
left-over refried bean
left-over Mexican rice
shredded Mexican cheese
Cotija cheese, optional
One 12-inch (burrito-size) flour tortilla

Preparation:
1. Heat olive in small pan. Add onion, tomatoes, and green pepper. Add spices (such as taco seasoning) and saute until heated through.
2. Heat oven to 350 F. Spread refried beans on center of tortilla. Cover with rice. Sprinkle with shredded Mexican cheese and place the sautéed veggies on top. If using, sprinkle with Cotija cheese.
3. Fold sides of tortilla and roll tortilla into a burrito. Heat in oven for 10 minutes.
4. Enjoy =)

Veggie burito_9_small


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Minestrone soup–Dutch Oven Version

Here is another recipe that we successfully adapted for cooking in the dutch oven. The great thing about this recipe is that you can adjust its list of ingredients based on what produce is in season and better yet based on what you need to use up from your fridge or pantry.

Ingredients (Makes 2-3 servings):
1 tablespoon butter
1/2 onion, chopped
2 garlic cloves, minced
2 carrots, sliced (my favorite type of carrots to use are rainbow carrots)
3 fingerling potatoes, cubed (these are small potatoes which come in different colors, I used one purple, one violet, and one yellow potato)
1 can organic kidney beans
3 Roma tomatoes, diced including the juices
1 veggie bouillon cube
Approximately 3 cups of water
salt, pepper, dried oregano, and dried basil to taste
a dash of Cajun pepper

Cooked pasta (we used bicycle-shaped pasta) and shredded cheese (optional)

Preparation:
1. Use a little bit of butter and coat the bottom and sides of the Dutch oven (8 inch).
2. Add all the ingredients, except the pasta and cheese. Add some water to the dutch oven. I rinsed the can of beans and the flexible cutting board with some water that I added into the Dutch oven–it’s the whole leave-no-trace thing. (It is advised especially in areas where there are bears to not dump any water that may contain food particles on the ground. Therefore, I used the rinse water for the soup and brought pasta that I had cooked at home. If you cook pasta in “bear-country” without outhouses or restrooms, you are advised to drink the pasta water…yuck!!!)
3. Place Dutch oven on hot coals and cook for approximately 20-30 minutes. The length may vary depending on heat of fire, size of the veggies, and the desired done-ness). Check periodically and stir to prevent anything from sticking to the bottom or the sides of the Dutch oven.
4. Once heated, serve in bowls with pasta and shredded cheese. Enjoy =)

Minestrone soup in Dutch  Oven

Minestrone soup in Dutch Oven

Minestrone soup served with bicycle pasta

Minestrone soup served with bicycle pasta

Health benefits:
* Carrots are a great source of beta carotene, vitamin C and B, fiber, calcium, iron, and potassium.
* Kidney beans are rich in potassium and magnesium, thus they help to keep blood pressure in check. In addition, the high fiber content can help to reduce bad LDL cholesterol.. Kidney beans are also rich in iron and protein, making them a great meat substitute for vegetarians.
* Tomatoes are rich in vitamin C and E, beta carotene, magnesium, potassium, and calcium.


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Dutch oven risotto

So far…after checking numerous dutch oven recipe books…I have been rather disappointed by the lack of variety in vegetarian dishes for the dutch oven. However, there seems to be an abundance of meat dishes. In a dutch oven cook book from the 1950ties, one can even find a recipe for “oven-fried squirrel”–a recipe that reminded me of the “Hunger Games.”

In an attempt to introduce more variety to vegetarian/vegan dutch oven cooking, I was determined to use the https://ourfunstuff.wordpress.com/2014/02/09/easy-no-fail-vegetable-risotto/ recipe as a start.

Hans and I tried it with a little backyard fire and during our recent trip to Canyonlands. Two of our friends totally approved of this recipe.

Ingredients (Makes 2 servings):
3 tablespoons unsalted butter
½ cup uncooked Arborio (short grain) rice
¼ cup sliced green onions, or regular white onion
1 vegetable bullion and 2 cups of water, another cup of water
1 1/2 teaspoons dried basil leaves
1 cup fresh green beans, cut into 1-inch pieces
2 medium (½ cup) Roma tomatoes, chopped
Grated Parmesan or Parmigiano-Reggiano cheese, if desired. Salt and pepper to taste

Preparation:
1. Coat Dutch oven (8-inch for two servings) with 1 table spoon of butter. (This may be easiest after warming Dutch oven briefly in camp fire. Make sure that the lid is closed. After warming Dutch oven, remove from fire and spread butter.)

2. Place Dutch oven over camp fire. Melt 2 tablespoons butter; add rice and green onions. While stirring, cook onion and rice briefly. Add beans, water, vegetable bullion, and basil. Cook for approximately 20 minutes on medium heat, stirring occasionally. If mixture becomes too dry, add a little bit more water (approximately 3/4 cup of water).

3. Stir in tomatoes and continue cooking until rice is done. Add salt and pepper to taste. Sprinkle with cheese before serving.  (Note: vegan option possible, just use vegan butter and do not sprinkle with cheese.)

Dutch oven risotto

Dutch oven risotto

Health benefits:
* This recipe is low in fat, but bursts with flavor.
* In addition the beans are rich in vitamin C. (Vitamin C helps the body to absorb iron and to maintain healthy skin, teeth, and bones. It is also an antioxidant that strengthens the immune system and helps fight infection.)
* The beans also have potassium and magnesium, which help regulate body fluids and maintaining muscle, bone, and teeth health, respectively.
* Compared to white long-grain rice, Arborio rice has more dietary fiber. Fiber can help with hunger control and may also lower the risk of heart disease, type 2 diabetes, and obesity.
* Tomatoes are rich in vitamins C and E. They also contain beta carotene, magnesium, potassium, and calcium. Cooking enhances some of the health-giving qualities of tomatoes, particulary the effectiveness of lycopene (a bright red carotene).


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Dutch Oven Tortilla Soup_Version 2

The possibilities are endless for this recipe. The ingredients can be changed up based on what is in your pantry or based on your likes. We modified version 1 https://ourfunstuff.wordpress.com/2013/10/26/torilla-soup/ to allow for more variability, if salsa is not available.

Ingredients (Makes 3 servings):
½ onion, chopped
3 garlic cloves, minced
½ green pepper, chopped
½ sweet potato, chopped
1 can (15 ounce) organic kidney beans, including liquid
1 can (15 ounce) organic cut tomatoes, including liquid
1½ cup water
1 veggie boullion cube (½ cube for 1 cup water)
1/3 cup black quinoa
taco seasoning, to taste (SEE BELOW)

Preparation
1. Add all ingredients into the seasoned Dutch oven (8 inch).
2. Place Dutch oven on hot coals and heat, stirring occasionally, for 30 minutes.
3. Enjoy with cheese quesadilla.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Preparation
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Note: This recipe can be adapted to accommodate whatever you can find in your pantry. Need to use up potatoes and carrots. Just cut them into small pieces and add into the dutch oven. No salsa, just use a can of cut tomatoes instead. Kidney beans can be replaced by other type of bean, such as black beans or garbanzo beans.

You can see the quinoa opened up very nicely. Monitor the amount of water while cooking, add more if necessary.

You can see the quinoa opened up very nicely. Monitor the amount of water while cooking, add more if necessary.

 

Healthful benefits:
* Quinoa is glutenfree and rich in protein. It is also a good source of essential amino acids like lysine and acceptable quantities of calcium, phosphorus, and iron.
* Kidney beans are a great source of protein.
* Bell peppers are a good source of vitamin C and E, beta carotene, iron, potassium, and bioflavinoids.
* Sweet potatoes are rich in beta carotene, vitamin C and E, potassium, fiber, and iron.


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Dutch Oven Peach Cobbler_version 1

As the name indicates, that this is version 1. We were looking for a peach cobbler dutch oven recipe that does NOT use box cake mix. We came across a couple different recipes and kind of used them as a base to come up with our own recipe. We ended up with more flour than we needed. The taste was good, but we are thinking about making some more improvements to the recipe. Stay tuned, we will post a new, improved version as soon as we have tried another version.

Ingredients:
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
1 cup sugar
1 (24-ounce) jar peaches in light syrup
cinnamon

Preparation:
1. Combine flour, baking powder, salt, and sugar. Add dry ingredients into 8-inch Dutch oven.
2. Add peaches including liquid. Stir 4 or 5 times. Do not overstir. Sprinkle with cinnamon.
3. Bake by sitting Dutch oven on hot coals and place hot coals on lid. Bake for 45 minutes.

Note: Flour mixture should be reduced by approximately half. Once we figure out the right measurements we will post the improved recipe.

Peach cobbler_version 1

Peach cobbler_version 1


1 Comment >

Hans and I were in the mood for tortilla soup. Most recipes that we came across online were not vegetarian-friendly. So we decided to come up with our own recipe. So we choose the ingredients (including veggies and spices) and just trusted in the Dutch oven magic. Anything that is cooked in a Dutch oven, will by default be amazing, right?!

Ingredients (Makes 4 servings):
½ onion, chopped
3 garlic cloves, minced
½ red pepper, seeded and chopped
1 can (15 ounce) organic garbanzo beans, including liquid
2 cups (16 ounce) medium salsa
1 cup water
1 veggie bouillon cube (½ cube for 1 cup water)
1 cup tricolored quinoa
1 teaspoon cumin
¾ teaspoon chili powder

Preparation (Preparation time approximately 40 minutes)
1. Add all ingredients into the seasoned Dutch oven (8 inch).
2. Place Dutch oven on hot coals and heat, stirring occasionally, for 30 minutes. The quinoa is fully done, when the grain looks translucent and the white-germ has partially detached itself, appearing like a white-spiraled tail.
3. Enjoy with cheese quesadilla.

Note: This recipe can be adapted to accommodate whatever you can find in your pantry. Need to use up potatoes and carrots. Just cut them into small pieces and add to the Dutch oven. No salsa, just use a can of cut tomatoes instead. Don’t like garbanzo beans, just use kidney beans. I would suggest buying organic tomatoes and beans, so you will not have to drain either can before adding them to the dutch oven. For another example, see Tortilla Soup Version 2.
https://ourfunstuff.wordpress.com/wp-admin/post.php?post=216&action=edit&message=6&postpost=v2

Tortilla soup_before cooking

Tortilla soup_before cooking

Tortilla soup

Tortilla soup

Tortilla soup_full meal

Tortilla soup_full meal

 

Healthful benefits:
* Quinoa is glutenfree and rich in protein. It is also a good source of essential amino acids like lysine and acceptable quantities of calcium, phosphorus, and iron.
* Chickpeas are a great source of protein.