cooking

Lentil and Sweet Potato Curry

Hi everyone! Today I will be sharing a great soup/curry recipe: Lentil and Sweet Potato Curry. This is great on these upcoming winter nights. Very nourishing with all of the lentils and perfect for leftovers. You can add as much flavor as you want to this fiber rich dish. Let’s get started!

Ingredients:

  • 2 tablespoons of butter
  • 1/2 large sweet onion
  • 3 cloves garlic
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1 teaspoon turmeric
  • 3 1/2 cups veg stock
  • 2 cups sweet potatoes, peeled and chopped into 1 1/2 inch pieces
  • 1 cup red lentils, washed thoroughly

Directions:

  1. Add butter to a sauce pot and turn to medium heat. When butter is melted, add chopped onions and sauté for 2-3 minutes or until translucent and fragrant.
  2. Add garlic and curry powder, turmeric, and cumin. Sauté another minute, stirring.FullSizeRender-15.jpg
  3. Add the veg stock, cubed sweet potatoes, and lentils.FullSizeRender-13.jpg
  4. Stir everything together and turn heat to a simmer.
  5. Simmer stew for 20 minutes, stirring occasionally, until most of the liquid is absorbed and the sweet potatoes are fork-tender.FullSizeRender-14.jpg
  6. If thickness desired- add about half a cup of the curry into a food process to make a puree. Then add back to the pot and stir.FullSizeRender.jpg
  7. Heat for an additional 10 minutes.
  8. Plate and serve!FullSizeRender-22.jpgFullSizeRender-16.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 5 people.
  • Add curry powder and salt to taste.
  • You can use chicken stock or any other stock you prefer.
  • Feel free to add whatever vegetables you like. It’s your soup!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

Baked Mac & Cheese

Hey everyone! I hope everyone had a great Thanksgiving last week and gobbled til they wobbled! Today, I will be sharing my recipe on baked mac and cheese which I indeed made for last weeks holiday. You can actually even call this a one pot wonder. It takes no time at all, easy to bake, and so delicious to eat for a large gathering or even great for leftovers. Let’s get started!

Ingredients:

  • 1 stick (8 tablespoons) butter
  • 3 blocks (8 ounces each) sharp cheddar cheese
  • 1 egg
  • 2 pounds elbow macaroni
  • 4 or 8 ounces cream cheese
  • 3/4 cup milk
  • bread crumbs

Directions:

  1. Preheat the oven to 375 degrees F. Butter a 9×13 baking dish.
  2. Bring a large pot of water to a boil. Cook the pasta until al dente and drain then set aside.
  3. While the pasta is cooking, cut the cheddar into small cubes.FullSizeRender-17.jpg
  4. Melt the butter in a large skillet, over low heat. Add the cubed cheddar and melt until creamy, stirring constantly. This will take about 10 minutes.FullSizeRender-20.jpgFullSizeRender-21.jpg
  5. Add the egg and stir until egg is mixed into the cheese.
  6. Add pasta to skillet and stir until combined. Stir in the milk and cream cheese, until cream cheese has melted into the pasta.FullSizeRender-18.jpg
  7. Add half of the pasta mixture to a 9-by-13-inch baking dish and top with some bread crumbs.FullSizeRender-24.jpg
  8. Add the remaining half of the pasta, followed by more bread crumbs.FullSizeRender-23.jpg
  9. Bake for 35 minutes and then broil on low for 5 minutes.
  10. Plate and serve!FullSizeRender-29.jpgFullSizeRender-27.jpgFullSizeRender-26.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 8 people.
  • Melting the cheddar requires a lot of arm strength and patience. Don’t worry- this recipe is totally worth it!
  • You can add whichever cream cheese flavor- I added jalapeño.
  • You can even top with onions, bacon, mushrooms, etc!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Apple Pie Bread

Happy Thanksgiving Eve! I hope everyone (and their stomachs) are ready for round 1 of the holidays. Today, I will be sharing Apple Pie Bread. I don’t know whats better than having something that tastes like Apple Pie but literally takes no time at all. This is great for the upcoming awaited Thanksgiving dinner. It can be served alongside the main course or as dessert. Let’s get started!

Ingredients:

  • 1-1/2 cups of All Purpose Flour
  • Pinch of Baking Powder
  • Pinch of Salt
  • 1/2 cup of Granulated Sugar
  • 1/2 cup Unsalted Butter, softened at room temperature
  • 2 Eggs
  • 2/3 cup of Milk (you might need a bit more if the mixture is too thick)
  • Dash of Vanilla Extract
  • 2 Medium Apples

Directions:

1) Preheat your oven to 350 degrees. Grease a 9×5 inch loaf pan with some non-stick spray and set aside.

2) In a small bowl, whisk the sugar, vanilla extract, butter, and eggs.FullSizeRender-2.jpg

3) Add the milk, salt, baking powder, flour, cinnamon, and nutmeg until it forms a batter.FullSizeRender-3.jpg

4) Dice the apples into small bite sized cubes.FullSizeRender-1.jpg

5) Pour half of the batter in your prepared pan, then spoon half of the apples (push them in the batter a bit) followed by the remaining batter. Top the remaining apples.FullSizeRender-4.jpgFullSizeRender-6.jpgFullSizeRender-5.jpg

6) Bake for about 50 minutes to an hour. Let cool

7) Plate and serve!FullSizeRender-10.jpgFullSizeRender-12.jpgFullSizeRender-11.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 5 people.
  • When dicing the apples, you can add apple butter to give it an extra flavor. If you do this, be sure to skip the cinnamon and nutmeg as apple butter is already very flavorful.
  • You can add a buttery strudel topping before baking it. Just dice some butter with two forks and brown sugar. Top over the topped apples and then pop it into the oven.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Reboot your Gut with FreedomFoods US

It’s time to reboot your gut! Barley+ Cereal grains are the best way to start off your morning simultaneously rebooting your gut. Barley+ is the best cereal grain made with a unique Barley grain called Barley max. It’s made with soluble fiber, insoluble fiber, and resistant starch. Barley+ contains prebiotic dietary fiber to help feed the intestinal flora and has a low glycemic index.

Barley+ is a delicious range of nutritious breakfast Mueslis that contains a unique Australian Barley called BARLEYmax. BARLEYmax is a non-genetically engineered Australian super grain that contains prebiotic dietary fiber to help feed the good gut bacteria found in your stomach.IMG_3468.JPG

Soluble Fiber and Insoluble Fiber are 2 important types of fiber that can be found inside of our breakfast Mueslis. These, together with beneficial resistant starch, work to promote digestion and can get you on your way to feeling positively good! And it doesn’t stop there either… Not only does Barley+ include juicy Cranberry pieces and chunks of Almonds and Pecans, it also contains 60% of your daily values of fiber and whole grains and 7g of protein in every serve!

Click below to check out freedom food US and how to get Barley+ !

http://freedomfoodsus.com

https://www.instagram.com/freedomfoodsus/

https://www.facebook.com/freedomfoodsus/

Click follow and hit the like button to keep updated on new recipes!
See you next Wednesday!

– Mitz

cooking

Quick and Easy Enchiladas

Happy Wednesday everyone!

Today, I will be sharing quick and easy recipe on how to make enchiladas. There are so many different ways you can make enchiladas, I will include the variations at the end. Making the sauce from scratch taste even better, however I will be sharing that recipe soon. Apologies for not making these look picture perfect- but I can assure you the flavor and deliciousness makes up for it! Let’s get started!

Ingredients:

  • Refried beans
  • Tortillas
  • Shredded mexican cheese
  • Onion
  • Spinach
  • Green pepper
  • Taco seasoning
  • Garlic powder
  • Enchilada sauce

Directions:

  1. Chop the onion, green pepper, and cut the spinach.
  2. In a large skillet, sautée the vegetables until softened.FullSizeRender-11.jpg
  3. In a large pot, add refried beans and the vegetables.
  4. Add garlic powder and taco seasoning to taste.FullSizeRender-12.jpgFullSizeRender-8.jpg
  5. Cook over medium heat for about 10 minutes.
  6. In another small pot, add the enchilada sauce and garlic powder and taco seasoning to taste.FullSizeRender-10.jpg
  7. In a large baking tray, spray cooking spray evenly.
  8. Get a tortilla and add a spoon of beans and spread evenly on half of the tortilla.
  9. Add Mexican cheese and roll into an enchilada.
  10. Place on the baking tray.
  11. Repeat until all tortillas are done and placed side by side on the tray.
  12. Pour all of the enchilada sauce over the enchiladas.
  13. Add remaining cheese over the enchiladas.FullSizeRender-9.jpgFullSizeRender-14.jpg
  14. Baking in oven at 380 degrees F for 30 minutes and then broil on high for 5 minutes.
  15. Plate and serve!FullSizeRender-15.jpgFullSizeRender-13.jpg

Suggestions, Substitutions, Tips & Tricks:

  • You can add whatever you’d like in the bean filling! From chicken, to soy chicken, to just plain beans.
  • Adding hummus to the tortilla gives it flavor- trust me! I was skeptical at first but it taste amazing.
  • Making the sauce from scratch does wonders, however this is a quick and easy version of how to make enchiladas. I will share the longer way coming soon.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz