Turkey, Bean, and Kale Soup

This is a fast soup. I pretty much threw everything in but the kitchen sink and it STILL turned out fine. Very hearty, enough to be a meal all on its own, although I served mine with fluffy corn bread, and that was plenty. I just love how vibrant it looked and I didn't feel bad about eating it, because it's not super creamy based, it's chock full of protein, potassium, and even calcium. I've been trying to incorporate a lot of foods that directly boost my eyes, because I've always battled with them, and I'm all about treating things naturally! (hence, the carrots and kale..) I pray you enjoy the soup!

You'll need:
2 cups (cooked)shredded or diced boneless turkey breast
2 cans white northern beans
2-3 cups leafy Kale
1 cup carrots chopped
1 tablespoon oregano
1 tsp cumin
1 tsp cayenne
1 tablespoon parsley
Fresh ground pepper
Salt to taste
2 cups water ( give or take how thick you want it)
2 cups red skinned potatoes chopped and diced into cubes

Method:
Seriously, just throw all of these ingredients in a large pot, in whatever order you choose, and just simmer on medium until everything is cooked to your liking and all ingredients are heated throughout. Add or subtract whatever you'd like.

Chana Masala (Rich Coconut Spinach and Chickpea Curry)

I want to get better.

I want to get better at serving a wider range of eaters. It's not just a meat and potato kind of world anymore. (phew)
There are animal eaters, and vegetable eaters, there are chocolate eaters, and even MAN eaters..(no thank you.)
More specifically, gluten free eaters and vegan eaters. I wouldn't even be aware of these kinds of eaters, if I didn't have close ones to me eat this way, and introduce me to these lifestyles.
Any who- I'm not in a deep mood to explain (obviously, Jana), but Ive got a tasty recipe that qualifies. It was so rich, Nathan thought there had to be cheese or meat in it and NO- there isn't, but it still fills you up!!
Want to try it?

You'll need:

1-2 tablespoons vegetable oil
2 tsp minced garlic
1 tablespoon ginger
1 tablespoon curry powder
2 tablespoons lemon juice
dash of red pepper flakes (optional)
1 can chickpeas, drained
1 pound baby spinach
1 tablespoon red curry paste
1 can coconut milk
1 teaspoon salt, or to taste


3-4 sweet potatoes, cut in chunks (400 degrees for 25 minutes. Toss in oil, S&P)
Cilantro leaves, to garnish

Method:
Sauté garlic and ginger and curry powder in oil. Add lemon juice and chickpeas. Look for them to turn a crispy golden color as you mix them in the curry mixture.

Throw in spinach a bit at a time, until they cook down. Continue to stir. Add curry paste, coconut milk, and salt it up. I added extra lemon juice because I like the citrus underneath.. Scoop over a pile of potatoes.

Oasis of Fruit

What a fun reminder of tropics, fresh eats, palm trees and exotic oasis. Please take me there.

Bengali Mama Chai Infusion

I love the apple chai infusion served at Starbucks. Half apple juice, with chai involved as well, it is a super crisp drink that warms my insides immediately. My Bengali side wanted to create something similar, but more chai and spice based and with a little experimenting, my delightful, creamy hot beverage was born. Of course it is simple and easy to make, you'll sip it and will easily imagine yourself on the steps of the taj mahal or the floor of a Bengali Bungalow.


Bengali mama chai infusion 

1 tea bag of Celestial seasonings Bengal spice herbal
1/8 tsp cinnamon
1/8 tsp ginger
1 tablespoon honey
1/4 cup half and half
1 cinnamon stick for garnish
Water for boiling

Heat a tea pot of water and bring to a boil. 
In mug, drop in honey, cinnamon, ginger, and half and half. Stir to mix.  Tea bag comes in next. When water has boiled, pour over bag and chai mixture. Stir and remove tea bag after 3-4 minutes. Enjoy.

Chocolate Chip Banana Bread

What to do when life gives you old and spotty bananas? Make Banana Bread!!

The last couple of weeks of my pregnancy, I was craving B-bread like mad. I don't know why or what triggered it, but something about biting into a moist piece of bread slathered with butter and paired with a huge glass of cold milk? It sounded like heaven. Only thing is, we all know I'm no baker.. It makes me wary and I don't do much of it. Secretly I was just hoping someone would include a loaf or two in the many meals we were given post pregnancy.. But alas, great meals, but no banana bread.. I would simply just have to give it a try if I really wanted it that bad.

My friend Meghan had actually posted a beautiful loaf on Instagram so I thought I could start there. I asked her for her go to recipe and she gave me one. Very easy to follow but super tasty. Perfect for me! Besides, I have to grow and improve as a home cook, don't I?

And so, with much caution and care, I followed the recipe only taking care to add chocolate chips was my only 2 cents that I added..and I was super pleased! The loaf was a beautiful brown color, came out of the pan well, and was delicious! My husband loved it (a good sign!) as did my 2 year old son. (another great sign)


Please give it a try yourself! You won't be disappointed. And I know this may be weird, but I grew up eating it this way- I love topping a slice with a piece of cheddar cheese. Something about the sweet and savory combo. Don't judge till you try!
And of course, enjoy!!

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
3 mashed overripe bananas

Method:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

My First Apple Berry Pie..or Crisp, I'm not exactly Sure..

My sister mentioned to me today that she had a huge piece of apple pie with a cup of coffee while the rest of the family was napping. And the other day, we had our good friends (and neighbors) brought over an apple pie for dessert after we shared supper together..This has planted the idea in my head, that I would like to try and prepare a pie too..

However, baking always intimidates me, and I know exact measurements are required, unlike cooking, where there's more freedom to add a little bit of this, and a little bit of that..If you do that in baking, your cookies may not rise, or your pie crust will be doughy and tough..

So, I thought I better start small. I had a pie crust on hand already, and a couple apples and frozen berries that I thought I could make good use of. I looked up a couple recipes and chose one that I thought would be easy to follow with good reviews. The only problem was, none of the recipes I came across had both a crust and a crumple topping, it was either one or the other..So I defied that and decided to use both. I wanted both, so I would just have to see what would happen..

The other thing I missed was, in a crumb topping, most asked for oats. I didn't have any, so I just mixed the ingredients, and skipped out on the oats. A possible mistake, or a creative alternative? We shall see!

So with all that being said, here is MY version of a fruity pie with top and bottom included. Judge for yourself if it's enjoyable.
My family thought so..:)


2 large cooking apples, peeled and sliced or coarsely chopped
2-3 cups of frozen berries (blackberries, rasberries, blueberries)
1/3 cup granulated sugar
1 tablespoon cold butter, cut in small pieces
1/4 cup melted butter
1/3 cup brown sugar
2/3 cup sifted all-purpose flour
dash salt
1/4 teaspoon baking soda
1 refrigerated pie crust

Preparation:

Heat oven to 325°. Roll out pie crust onto pie plate.
Combine sliced apples, berries, and granulated sugar.
Toss to coat. Dot with small pieces of cold butter.

Combine the melted butter with the brown sugar, flour,
salt,and baking soda. Sprinkle the mixture evenly over fruit.

Bake for 45 to 55 minutes, or until fruit is tender and topping is browned.

Serve with a generous scoop of vanilla bean ice cream! Enjoy.

Wok Fried Rice

My very first job was working as a hostess then later up to a waitress at this tiny restaurant in grand rapids. It was owned by a sweet Chinese couple, Tai and Suzi Hong. They had come over straight from china, wanting a better life and to be free of a communist country. Their tiny A frame restaurant served quite the variety of food, from standard American diner food, to authentic Chinese food that was just as popular. Some of my favorite memories from working there, back when I was only 16, was at the beginning of my shifts, I'd have to walk through the back of the kitchen to get to the Time clock and punch in. Every time, I would be hit with all these tantalizing aromas and sounds of savory eats sizzling on the grill. I would always see Suzi's tiny sister up on a footstool, with a huge wok in front of her, stirring up something delicious. She spoke very little English, but one thing she did understand, was our love for her Ham Fried Rice, and she was happy to prepare it! She'd whip it up so fast, and give us each huge steaming bowls of her golden fried rice and it came with a side of a huge grin on her face.

This recipe I came up is nothing compared to hers, but it definitely is very tasty, and brings back the memories and smells full throttle. I finally figured out the secret is in the rice. Using day old rice that's been refrigerated has much better makings for fried rice, rather than freshly steamed rice transferred over to the wok. It ends up mushy and gritty in texture.

It was fun throwing this together, with leftovers no less, but delicious all the same! I encourage you to try it yourself and get creative with your leftovers! See what favorites really shine in the wok!

you'll need:

2 cups cold cooked fried rice
6 oz frozen corn, green beans, carrots (they all cook at the same rate, but you can sub your fav veggies)
1/2 onion red or white
1-2 tsp minced garlic
1/2 cup real bacon, crumpled
2 eggs
salt/pepper
canola oil for frying

Heat up a large wok with oil. Throw in onions and garlic. Let sweat and allow fragrance to open up in garlic. Throw in bacon. Continue to toss around and mix. Drop in frozen veggies and drop in a little more oil if need be. Cook until veggies are heated throughout, but still a bit crunchy.
Remove veggie mixture into separate bowl.

Coat wok with more oil, and beat eggs in small bowl. Pour eggs in wok and cook until almost set. (No more runniness!)
Add to veggie mixture.

Lastly, coat wok again, and drop in cold rice. Season with salt and let sit for 2-3 minutes till it gets a bit crispy. Flip and repeat on other side.

Now, you can add all ingredients to wok and gauge how much oil, salt and pepper you need, (I seasoned as I went)
Once everything is coated and seasoned and heat up throughout, you should have a nice hearty serving of Wok Fried Rice!

Enjoy! (I served mine with vegetarian egg rolls to get the whole Takeout effect..)