• stem+node ceramics
  • HOME
  • Food Recipes
  • About
  • Contact
Menu

The Lovely Crazy

Street Address
City, State, Zip
Phone Number

Your Custom Text Here

The Lovely Crazy

  • stem+node ceramics
  • HOME
  • Food Recipes
  • About
  • Contact

Cumin Roasted Pumpkin and Swiss Chard with Red Lentils

September 29, 2018 Colleen Stem
IMG_0915.jpg
IMG_0876 2.jpg

Are you as excited about pumpkin season as I am. And not because of pumpkin spice this or that, I am talking about real squash pumpkin. I am so excited, and have started a stash. I have about 10 sugar pumpkins all through the house. Equal parts fall decor and dinner. Being able to eat your decorations is key to a successful life. I am 100 percent sure about that.

So now that we have established that it’s time to eat pumpkin, we also have to realized that there are more ways to eat pumpkin then in baked goods. Savory pumpkin is just as good, if not better then sweet pumpkin. I mean, it’s a squash and don’t we all love a good ssavory squash situation? If you don’t, well you are in the wrong place my friend.

This dish here pretty much sums up all that I ever want to eat again. Roasted pumpkin with cumin is one of the best things ever. No joke. Swiss chard is definitely my favorite green, besides spinach, (and I love kale, but chard is better then kale too!) and red lentils are my favorite kind of lentils. All I all, this small list of ingredients makes for one heck of a dish. I was pre making this for dinner for Barb and the mr. and ended up making something else for dinner so I could eat and save it all for myself. I did not share one bit of this and feel zero bad about it. I mean, I made it so it is mine. They had chili, I secretly ate this.

It’s come to that. I am hiding my pumpkin and lentil dish. What is wrong with me? Ha!

Now to the best pumpkin dish ever!

IMG_0772.jpg

The stuff. A sugar pumpkin, some swiss chard, an onion, red lentils, a few cloves of garlic. cumin, salt and pepper, and olive oil.

IMG_0775 2.jpg
IMG_0781 2.jpg
IMG_0785.jpg

Cut the pumpkin in half, scoop the seeds out (save for roasting later), and chop into mouth sized chunks. Dice the onion up, and remove the stalk and thicker part of the rib from the chard leaves and dice up the stalk. Stick the leaves to the side.

IMG_0790.jpg

Place all the chopped up stuff onto a baking sheet, drizzle with a little bit of oil, dump on some cumin and sprinkle with salt and pepper then toss it all around.

IMG_0798.jpg

A fall roast ready for the oven.

IMG_0802.jpg
IMG_0825.jpg

Once veggies are in oven roasting, make the lentils. Water and lentil in a pot, bring to a boil, turn on low and let cook until lentils are done. Once cooked, sprinkle in a pinch of salt.

Also mince up the garlic and rough chop up the chard leaves.

IMG_0826.jpg
IMG_0834.jpg

Fall veggies are looking nice and roasted and tasting all so good. Toss in the minced garlic and chopped chard leaves and pop the baking sheet back into the oven for a little longer just until the garlic and leaves are cooked too.

IMG_0853.jpg

Look at that. So good.

Now you have your lentils and the cumin roasted pan of goodness. If you have a lime, cut that up too because it will make this all just perfect. Perfect I tell you.

Here it is. A bowl of red lentils, piled high with cumin roasted pumpkin and chard with a fresh squeeze of lime. Once you aat a few bites, tell me. Best fall dish ever, right!?!

Have a fantastic fall weekend.

-C


Cumin Roasted Pumpkin and Swiss chard with Red Lentils

serve 2-3

  • 1 pie pumpkin

  • 1 bunch of Swiss chard (between 5-6 large stalks, more if the stalks are small)

  • 1 yellow onion

  • 2-3 cloves garlic

  • 1 cup died red lentils

  • 3 cups water

  • 2 tablespoons cumin

  • A lime (optional)

  • salt and pepper

  • olive oil

Preheat oven to 400

Start by cutting pumpkin in half and removing seeds, (place seeds aside for later to roast), then cut the pumpkin into inch or so cubes. Grab the chard, remove the stalks and ribs from the leaves, place leaves to the side, and dice the stalks up. Dice onion into medium sized chunks and place all of what you have just chopped on a baking sheet. Drizzle a teaspoon or two of oil all over. Spinkle on the cumin and a pinch of salt and pepper and toss around. Evenly distribute the veggies on the pan and stick into the oven to roast, for about 25 minutes, or until the pumpkin and chard stalks are fork tender. In the meantime rough chop the leaves and mince the garlic. When the pumpkin and chard are just about done, remove pan from oven and toss in the garlic and leaves. Place pan back into oven for another 8-10 minutes or until the leaves have cooked. Remove from oven.

While the veggies are roasting, make the lentils. Place the water and lentils into a medium sized pot and bring to a boil. Once boiling, turn down to low, giving it a stir ever few minutes until lentils are soft.Once cooked, remove from heat and season with pinch of salt salt.

When the lentils are cooked and the veggies are roasted, it’s time to eat. Spoon lentils into a bowl and top with roasted veggies. Season with more salt and pepper if needed and cut up lime (optional) and squeeze juice all over. Eat right away and save any for later.

In dinner, entree, fall, Gluten Free, grain free, pulses, quick and easy, Vegan, Vegetables Tags Cumin Roasted Pumpkin and Swiss chard with Red Len, cumin, Cumin, vegan, vegan dinner, lentils, pulses, grain free, gluten free, plant based, clean eating, pumpkin, savory pumpkin, fall, fall dinner ideas, easy, protein
Comment

Crispy Kale and Corn with Blueberries and Avocado Salad

August 18, 2018 Colleen Stem
IMG_1479.jpg
IMG_1448.jpg
IMG_1500.jpg

I think that my favorite thing abut summer is probably the food. Yeah, no, definitely all the food. If it weren't for all the delicious amazing things that grow during these summer months, I would probably hate summer.  Well, I mean, not hate it because summer is nice when it it nice, but lately it has not been so nice and so I am trying to make myself feel better by finding all the good things that I like about summer. Summer trees, summer flowers, the smell of fresh cut grass, river rocks, summer sandals, summer... well that's what I got right now. But summer produce, that is the best and what keeps me happy when I am extremely over heated and over sunned and just want a blast of cold air accompanied by some dark clouds, a sweater and the smell of decomposing leaves. Obviously I am being a little crank butt, and I actually do usually like me some summertime, I am just over this summer. To hot, to humid, to dry. I am ready to move on. 

But back to the good parts of summer that I am not over. The food. The corn is flowing steadily (I am getting on average 10 pieces of corn a week from the farm. That is a lot of corn for 2 people, one of which says he doesn't like corn), the kale is growing in super abundance in the garden, and it's is for sure blueberry season. When we  have those three things and we toss in a avocado, as little onion, and lots of lime juice , BAM, another super fantastic summertime eating time, reason that summer can be a ok. Makes  all the heat a little worth it. 

I am telling you, this is my new favorite food combination. Blueberries are magical (I think so anyway) and really add the perfect little sweetness, tartness, and texture to this salad. Crisping up the kale and corn elevates the deliciousness, and avocado always is welcome is any salad situation. This is one of those salads that you will make for yourself and then immediately want to make for someone you like because it is so good you want to share. OR you just want to make it for yourself again because you could share or you could just eat more of it yourself. It's ok either way, you do you. 

IMG_1375.jpg

The stuff. A cob of fresh corn. some fresh blueberries, a bunch of dinosaur kale, a lime, an avocado, a piece of a sweet onion, sea salt, pepper, and a little oil. 

First off preheat the oven then cut the corn off the cob.

Then deal with the kale. Each leaf needs just the slightest bit of oil. The easiest way to do this is to dump a little oil into your hands and grab each piece of kale and rub your oily hands all over the kale.

IMG_1414.jpg
IMG_1436.jpg

After the kale is oiled, chop it into chunks. First place the corn on a baking sheet then add the kale on top. Placet it into the oven to get all crispy... The kale will might get crispy before the corn, which is fine because you can remove the kale then pop the corn back into the oven for a few more minutes to keep cooking if you want. Or you might just want to call it cooked, it's your call. 

IMG_1454.jpg

I popped the corn back into the oven to get a little more color. I like a real crispy corn. 

Cut up some onion and avocado into chunks. 

And time to compile. Kale, onions, corn, avocado, blueberries, and lime juice. And don't or get a sprinkle of sea salt and pepper. 

Toss it all around and be delighted. 

Just look at that salad. Who wouldn't want to eat that? 

Heres to summer salads....The reason I can barely stand the heat!

-C


Crispy Kale And Corn With Blueberries And Avocado Salad 

makes one salad

  • 10 or so large Lacinato (Dinosaur) Kale leaves
  • 1 fresh cob of corn
  •  1/2 of an avocado
  • 1/2 cup fresh blueberries
  • 1/4 of a sweet onion (about 1/4 cup diced)
  • 1 lime
  • teaspoon olive oil
  • sea salt and pepper  

Preheat oven to 350

Cut the corn off the con and place on a lightly oiled baking sheet. Take a little oil and rub into hands then grab the kale leaves ans rub oil all over them. Once oiled, rough chop into medium sized pieces (don't chop small, it will shrink a lot in the oven). Place chopped kale on top of corn and stick into hot oven. Bake until the kale is crispy, about 12-15 minutes.. What closely after 10 minutes to prevent burning.

Remove the kale from the baking sheet and place in a large bowl. The corn will be cooked, but if you want to make it a little crispier , just toss it back into the oven for a few minutes.  Once corn is to your liking, remove from pan and toss into two with the kale.

Small dice up some onion and dice up half of the avocado. Toss into the bowl with the kale and corn. And the blueberries, add those in. Sprinkle the whole shebang with a little sea salt and pepper and squeeze the juice of at least half of a lime all over (use the whole lie if you want) Give it all one last toss and that is it. 

Eat your new favorite salad. Think about making it for all your favorite friends and family and how impressed they will be because this is one of those impressive salads. T

In Vegetables, Vegan, summer, side dish, salad, fruit, grain free Tags Crispy Kale And Corn With Blueberries And Avocado Salad, Blueberries, corn, kale, dinosaur kale, lacinato kale, vegan, gluten free, plant based, healthy, heathy fats, summer, salad, fresh, farm food, crispy corn, crispy kale
Comment

Green Salad with Candied Almonds, Avocado, And A Blueberry Lemon Vinaigrette

April 7, 2018 Colleen Stem
IMG_1338.jpg
IMG_1329.jpg
IMG_1362 2.jpg

We need fresh, we need green, we need color.

We need salad.  

The other night I made Megan's birthday dinner which consisted of pizza and salad. The pizza was pizza and everyone loved it and ate it, but what surprised me was how everyone was really into the salad. A big ass bowl or fresh greens with onions and I think carrots and cabbage and some cranberries I pulled form the freezer and candies almonds. Simple and not fussy, and everyone was just so happy to eat it. I felt like a salad genus and now I am full on into making fun awesome spring salads. (I have to keep reminding myself that yes, it is indeed spring. So what we got snow yesterday, it will melt, right???? ) 

So I bring to you a a bowl of fresh crispy spring greens with crunch and bite and creaminess and flavor. A salad that will bring you joy and satisfaction and maybe even anticipation for your next salad adventure. Not to mention a salad that looks so dang pretty. 

Get into the green. You will be as happy as a rabbit in a garden. 

The stuff. Greens, red onion, an avocado, almonds, blueberries, and a lemon. Also need some maple syrup, olive oil, red wine vinegar, and salt and pepper. 

A couple teaspoons of maple  go in with the almonds. Really toss make sure they are all coated.

IMG_1270.jpg

Place the almonds into a hot skillet cook for about 5-7 minutes or until the maple has become sticky and the almonds no longer raw. 

IMG_1278 2.jpg

When they are done, dump them onto a piece of parchment to cool. Don worry if they clung a little, you can break them apart once they are hard. 

Easy ass dressing. Blueberries. juice from the lemon, olive oil, vinegar, a tiny splash of maple, and a good pinch or pepper. 

Blended then done. Taste and season with salt if needed. 

IMG_1309.jpg

Avocado gets cut into small chunks and the onion get s thinly sliced.

It's all ready, so now make a salad

IMG_1331.jpg

And now eat a salad. 

-C


Green Salad With Candied Almonds, Avocado, And A Blueberry Lemon Vinaigrette

Makes 2-3  salads 

  • 1/4 pound greens ( I used spring mix but mesclun mix or spinach is good too) 
  • 1/2  red onion
  • 1 avocado

For the Almonds 

  • 1/3 cup raw halved or slivered almonds
  • 2 teaspoons maple syrup 

For the Blueberry lemon Vinaigrette 

  • 1/3 cup blueberries (I used  frozen)
  • 1 lemon
  • 1 Tablespoon olive oil
  • 2 Tablespoon red wine vinegar
  • 1/2 teaspoon maple syrup
  • pinch or salt
  • pinch or pepper

To make the  candied almonds, preheat a skillet to on medium heat on top of the stove. Place almonds into a small bowl and drizzle with maple syrup. Stir to coat. When the pan is hot, dump the maple covered almond into it and spread them out. Cook for a 3 minutes, then give a stir and cook for a 3 or so more minutes or until the maple has evaporated and the almonds are starting to brown. Dump the almonds directly onto a piece of parchment paper to cool and hardened. Do worry if they stick together a bit, you can break them apart after. 

To make the vinaigrette, place the berries into a jar (if using stick blender) or blender with the juice of the lemon, olive oil, vinegar, maple, and a pinch of pepper Blend until smooth. Taste then add a very small pinch of salt or more to taste. 

For salad. Thinly slice the onion and dice the avocado. Place greens into bowl(s) and toss with onions and avocado. Top with  candied almonds and drizzle all over with the vinaigrette. Grab a fork and eat.

Any left over dressing will last in fridge for about a week and left over almonds will be good for.a few weeks in a airtight container.   

In breakfast, brunch, Dairy Free, dinner, Dressing, fruit, Gluten Free, grain free, Nuts, salad, Spring, Vegan, Vegetables Tags Green Salad With Candied Almonds, Avocado, And A Blueberry Lemon Vinaigrette, Vegan, Salad, Candies Almonds, Maple, Blueberry Lemon Vinaigrette, Fresh, Spring, Greens, Vegetables, plant based, gluten free, grain free, healthy, avocado, breakfast salad, lunch salad, dinner salad
Comment

Pineapple Broccoli and Tofu Stir fry

March 31, 2018 Colleen Stem
IMG_1229.jpg
IMG_1205.jpg

Pineapples have been on sale all week long. I think it's because Easter and I guess people need pineapples for Easter for some reason. Does Pineapple have anything to do with bunnies or Jesus? I think not. Pretty sure it has something to do with cake or ham or some shit, but I honestly don't care because I just like the fact that I can buy a few (like 3) pineapples without breaking the bank. (I think I am going to buy 3 more for the dehydrator) Plus it is always good to have a pineapple or 3 on the counter at home. You never know when you are going to need one. So lets give a shout out to the Easter bunny and  Jesus. Thanks for the cheap pineapples.  HA!

So now you are have those pineapples, you are going want to eat them. And maybe you don't want to eat them with cake or ham or some shit. You are going to want to eat it the best way...In a stir fry. 

This is by far one of my favorite stir fry combinations. Pineapple does amazing things when cooked a bit, especially with soy, broccoli, and tofu. This dish definitely let's pineapple reach it's full pineapple potential. It is so good that tI think I might even prefer my pineapple cooked along with savory stuff. It is just so right and seriously so freaking good. The mr even get excited for it and he is not the excitable kind of guy. Plus it's fast (especially if you have already cut up your pineapple) and easy because stir fry and that's what stir fries are. Fast and easy, just like..........(insert your favorite fast and easy person and then chuckle)

And don't try to use canned pineapple because no.  Just get the fresh one,even if it's not on sale. It's a must. 

IMG_1110.jpg

The stuff. A pineapple (you are only going to need 1/3 of this, but you can never have too much fresh pineapple on hand), a big head of broccoli, a little cabbage, and some firm tofu.  Also need some soy, a few cloves of garlic, a little fresh ginger, a bit of oil, and pepper. 

IMG_1114.jpg
IMG_1152.jpg

Dice up the tofu into cubes and place on a clean dish towel to absorb some moisture. 

IMG_1135.jpg

Grab the fresh pineapple. Cut it up the way you do, but the easiest way  for me is to cut in half the cut that half into fourths then cut the skin away. You are going to have a lot of extra pineapple so snack as you need too. I always eat like half of what I am cutting up and end up with pineapple gut. SO maybe watch yourself.  

IMG_1121.jpg

Pour some soy into a cup and mince the garlic and ginger. 

IMG_1125.jpg

Garlic, ginger, soy. Looking good.

IMG_1146.jpg

Cut up about 2ish (or more if you want) pineapple into small mouth sized pieces. Break Broccoli head into small florets and shredded the cabbage. 

IMG_1157.jpg
IMG_1167.jpg

Tofu into a lightly oiled hot skillet with a splash of soy, cooked until a nice crisp brown on all sides.  Once it is cooked, remove from pan and set aside.

It's the broccolis turn. Add in the florets and a splash of water to start cooking down for a few minutes, it need the head start. 

IMG_1173.jpg
IMG_1174.jpg

Once the broccoli turns bright green and is slightly less raw, add in the pineapple and cook until the broccoli is slightly tender and the pineapple starts to caramalize which will take about 5-7 minutes. 

Add the tofu back in along with the shredded cabbage and dump the soy ginger garlic mixture all over.. Keep cooking and stirring around until everything is hot and the liquid has mostly been absorbed. 

That's some stir fry ladies and gentlemen. 

You might want some rice to accompany your stir fry so think about it and have it ready. Other then that, it's food to face time. 

Enjoy the best stir fry ever. 

Bye.

-C


Pineapple Broccoli And Tofu Stir Fry 

serves 2

  • 1/3 of a fresh pineapple (about 2 cups cubed)
  • 1/2  block firm tofu
  • a large head of broccoli (about 2 1/2-3 cups of florets)
  • 1/4 head of red or green cabbage (about a cup shredded)
  • 2-3 cloves garlic
  • 3 tablespoons soy or tamari
  • 1 tablespoon freshly grated ginger
  • pepper
  • Cooked rice to serve with (Optional)

 

Cube tofu into 1 inch pieces and either place on a dry towel to absorb the moisture or place the tofu into the microwave and heat for 2 minutes. When you take it out of the microwave there will be a lot of liquid...pour it off and pat the tofu dry. 

Cube fresh pineapple into similar sized pieces and break broccoli into small florets. Shred cabbage. 

Mince garlic and add to a bowl or jar with the grated ginger and soy sauce. 

Place a large skillet on the stove an medium heat. Drizzle in a little olive oil. Once oil is hot, place the tofu in with a splash of soy, cooking until all sides are a nice dark browned. Remove the tofu from pan and add the in the broccoli. Add a splash of water and cook for 5 minutes. Then add in the pineapple and cook for another 5-7 minutes or until the pineapple starts to caramelize and the broccoli os no longer raw.  Add the tofu back in along with the shredded cabbage and pour the soy garlic ginger mixture all over. Sprinkle with pepper to taste. Cook for another 5 minutes or until the liquid has cooked down. 

Serve with rice or quinoa and extra soy if needed.

In Vegetables, Vegan, Savory, quick and easy, one pot meal, Gluten Free, grain free, entree, dinner, tofu Tags Pineapple Broccoli And Tofu Stir Fry, Stir fry, pineapple, savory pineapple, tofu, broccoli, vegan, gluten free, plant based, healthy, dinner, entree, easy, fresh, home cooking, food52
1 Comment

Sweet Potato Chickpea Hash with Lemon Tahini Sauce

March 10, 2018 Colleen Stem

Easy quick dinners are no joke because sometimes life happens and then you are hungry, then hangry,  then maybe yelling and or tears start and nothing is ever going to be good again. And then you eat and everything is A OK, but that time between tears and food can be long, especially when you just can't think so one should have a least a good 2 or 3 good dinners up there sleeve (besides pasta) that can be made quick and easily to avoid the fallout of food deprivation. This bowl of goodness here is one of those. And sure some people might not always have a sweet potato, tahini, or chickpeas is the house  (I ALWAYS have a sweet potato or some type of winter squash and tahini and chickpeas... they are staples here) but with a tiny it of foresight, you can make these things happen too. And then you will make it and realize that you must have these ingredients on hand at all times because yeah, a good go to meal that will prevent the tears.

Admittedly I have made this for the mr but he is not that into it. Says he is not a huge fan of sweet potatoes. (what the fuck is wrong with him?) But me, I eat is and I eat it all.. The sweet potato/chickpea/tahini combination is classic fantastic. This hash is sweet potato sweet, a little chickpea crunchy, salty, savory, and creamy citrusy.  It's all sorts of goodness. I tossed this hash on a big bed of kale (any sturdy green would be good) and only good things happen in my mouth. So the mr. might not like it but I am starting to realize (after 15 years) that my taste is far superior to his. Haha. (but really)  Quick and easy (and healthy) and good.  Make it once and it will turn into on of your go to dinners, unless you don't like sweet potatoes. In that case there is pasta. 

The stuff. Chick peas (I had just made a batch but if you don't have any made already, grab a can) a sweet potato, an onion, a lemon, some tahini, and garlic Also some cumin and chili powder, olive oil, and salt and pepper. 

Preheat your oven and chop up the onion and sweet potato into mouth sized pieces. 

IMG_0745.jpg

Toss the chopped stuff onto a baking sheet with the chickpeas.

IMG_0743.jpg

Drizzle the whole shebang with olive oil and toss with cumin, chili powder, and salt and pepper.  

Into the oven it goes.

Half hour later it is all roasted and ready.

IMG_0733.jpg

Oh quick, make this before the stuff is out of the oven. Tahini, minced garlic, a dash of salt, a bit of the liquid from the chickpeas and the juice of a lemon. Just stick it all in a cup or bowl and mix it around. Then it's done.

IMG_0766.jpg

Scoop the hash into a bowl (I like a large pile of greens underneath) and cover with the tahini sauce. 

Eat is all to your face.

-C


Sweet Potato Chickpea Hash With Lemon Tahini Sauce 

dinner for one, a side for two. Very easily doubled or tripled. 

  • 1 sweet potato
  • 2 cups or 1 can cooked chickpeas drained but liquid reserved 
  • 1 medium yellow onion
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • salt and pepper
  • 2-3 tablespoons olive oil
  • 3 tablespoon tahini
  • 1 lemon
  • 1/4- 1/2 cup of aquafaba (chickpea liquid)
  • 2-3 cloves garlic

Preheat oven to 425

Chop sweet potato and onion into mouth sized cubes and place on a baking sheet. Add the drained chickpeas and drizzle with olive oil and toss around. Sprinkle on the cumin, chili powder, salt and pepper, and toss that around again. When the oven is preheated, slide the baking sheet on in. 

While the stuff is baking, mince the garlic and place it in a bowl with the tahini, the juice of a lemon, and a pinch or two of salt to taste. Add in 1/4 cup of aquafaba and mix it all around. If to thick for your liking, add a little more of the aqaufaba until its a good consistency. 

Check the stuff in the oven after 20 minutes and give it a toss.  Keep baking for another 5-10 minutes or until the sweet potato is cooked and starting to brown. Remove from oven and dump into a bowl (maybe on a bed of greens or rice) and drizzle all over with the tahini sauce.

Eat

 

In Vegetables, Vegan, side dish, sauce, quick and easy, pulses, Potato, grain free, Gluten Free, entree, dinner, Dairy Free, beans Tags Sweet Potato Chickpea Hash With Lemon Tahini Sauce, vegan, grain free, gluten free, sweet potato, tahini, dinner, quick and easy, plant based, heathy, vegan dinners, pulses, beans, chickpeas, sheet pan dinner
Comment
← Newer Posts Older Posts →
 

https://thelovelycrazy.squarespace.com/config#/|/about/

Me. Food Maker.Food eater. Woo HOO!

STEM+NODE  SMALL BATCH AND ONE OF A KIND POTTERY

stem+node ceramics



____________________

Subscribe

GET NEW POSTS IN YO EMAIL

You are AWESOME!!!

 

@thelovelycrazy 2014-2021