Recipes from Astara's Kitchen

March 24, 2020

 

Wholesome, tasty, nurturing recipes and food tips from my personal creativity

and inspiration.

 

It is my intention to share the best of what I know about food in ways that supports

the health of body, mind and spirit.

 

 

I offer you my spicing experience to enrich your food and inspire you to be creative in your own way.  Our food is meant to be life sustaining and enriching.

 
 
 
 
Stir Fry
 

Use what you have on hand. Variations of veggies makes this recipe versitile.

 

Makes 2-3 Servings

 

Sauce:

1 Tbsp. tahini, optional

2-3 Tbsp. Braggs liquid aminos or soy sauce

1 Tbsp. fresh grated ginger or ½ tsp ground

2 cloves garlic, minced

1/4 cup water

Mix and set aside.

 

Ingredients:

1 1/2 cup cabbage, chopped

1 large stalk dinosaur kale or variations

1 carrot, sliced thin

1 celery, sliced diagonal

4 crimini or white mushrooms, sliced

1 small red or green pepper, sliced

1/3 cup sweet onion, sliced

1 cup broccoli or cauliflower, chopped

cilantro, to taste (optional)

1/2 box rice noodle sticks (6-8 oz.) or variations

1-2 Tbsp. Avocado oil or variations

1 Tbsp. Sesame oil (optional)

1/2 c water

 

For rice noodles, soak in hot water or precook about 10 minutes and drain. For other noodles, precook and drain.

 

In a Wok or high sided sauce pan, heat oils.

Add all veggies and water. Cover and stir fry until veggies are tender, stirring often.

Add sauce and noodles and heat through. Makes 2-3 servings.

 

Options:

Add 1/4 cup green peas near the end to not overcook.

Add 1 tsp. sesame seeds.

Add 1 tsp. Tobasco sweet & spicy hot sauce or a sprinkle of red pepper flakes.

Use any variation of greens such as spinach, chard, beet greens, curly kale.

Eliminate noodles and serve over brown rice.

 

To Print Use Ctrl+P

 

 

 

PINTO BEANS, CHILI OR
CHIPOTLE


Be creative and try other types of beans such as Anasazi, Azuki, Roman or Red Beans.

 

Makes 4-6 servings


Chili:
1 lb. (2 c.) dry pinto beans
6 to 8 c. water
1 can (14 oz.) tomatoes, diced
1 medium onion, diced
1 small green pepper, diced
2-3 bay leaves
1 tsp. garlic, minced
1 Tbsp. cumin
1 tsp. coriander
1-2 tsp. chili powder
1 tsp. sea salt


Cover dry pinto beans in three times the water and soak overnight
with 1 tablespoon baking soda. Can also soak 2-4 hours in hot water.

Drain and rinse well.


Combine all ingredients in large soup pot. Bring almost to a boil and
then reduce heat to simmer for 6 to 7 hours or until beans are tender.
OR: Combine all ingredients in a slow cooker and cook on high for
6- 7 hours, until beans are tender.


Chipotle Pinto Beans:
Combine the above ingredients but substitute 1 teaspoon ground
Chipotle pepper for the coriander and chili powder. Add a small
bunch of chopped cilantro 1/2 hour before beans are done.
Cooking times are the same as above.
 

To Print Use Ctrl+P

 

 

 

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