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I get all of my meat from  Butcher Box Meat Delivery Box service and I absolutely LOVE it! Butcher Box delivers 100% grass-fed beef, free-range organic chicken, humanely raised pork, and wild-caught seafood directly to your door. Choose from four different curated boxes or completely customize your own box based on your and your family’s tastes. Plus you get a FREE Meat Bundle with your first order!

Chili is definitely in the Top 10 of Super bowl foods!  I like to set up a “chili bar” with an assortment of toppings for everyone to make their own! It’s a fun and delicious addition to your Super Bowl Party. Some of the toppings you can include are:

Chopped red onion

Chopped Cilantro

Sliced Avocado

Diced Jalapeno

Greek Yogurt

Shredded Cheese

Hot Sauce

Salsa

HEALTHY TIPS:

-Try swapping out the sour cream with organic greek yogurt for a healthier, protein filled option

-Check the labels on jarred salsa. A lot of brands have added sugar and a ton of ingredients you don’t want! Stick to ones that are tomatoes, onions, chilis, and spices.

SUPER BOWL TURKEY CHILI RECIPE

Do you want to make chili, but don’t have the time to do it on the stove? I get it! It’s easily adapted to the slow cooker!   Get the Slow Cooker Recipe HERE

Need a Vegetarian Chili recipe? This  Slow Cooker Veggie Quinoa Chili is my go to!

Check out some more of my favorite Super Bowl Recipes:

Healthy Super Bowl Recipes

Game Day 3 Bean Turkey Chili

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Whether you are planning a big Super Bowl party or a low-key one at home with your family, this is an easy, delicious, and healthy Turkey chili that everyone will love! Can easily be doubled for a crowd, or to have extra to freeze!

Ingredients

• •1 tablespoon extra virgin olive oil
• •2 med onions, chopped
• •1 1/2 teaspoon of dried oregano
• •2 pounds organic ground turkey
• •1 1/2 teaspoon  cumin
• •1/4 cup  chili powder
• •2 bay leaves
• •1 1/2 teaspoon sea salt
• •1 Tablespoon of unsweetened cocoa powder
• •1 28 ounce can of organic whole tomatoes, roughly chopped
• •1/4 teaspoon cinnamon
• •3 cups of organic low sodium chicken broth
• •1/4 cup tomato paste
• •3 15 ounce cans beans (we use a mixture of black, white, and kidney beans), rinsed and drained
• Optional Toppings:
• Chopped red onion
• Chopped Cilantro
• Avocado
• Greek Yogurt (a healthier, protein packed alternative to Sour Cream)
• Shredded Cheese
• Hot Sauce

Instructions

Heat olive oil over medium heat in a large pot or Dutch Oven.

Add the onions, salt, pepper, oregano, and cumin. Sautè until the onions are softened, approximately 5 minutes

Add in the turkey and cook until no longer pink, breaking the meat up as it cooks.

Stir in cinnamon, cocoa powder, and chili powder and cook for 5 minutes.

Add tomatoes, tomato paste, and chicken broth. Bring to a boil, reduce heat, and simmer for 45 minutes.

Stir in beans and simmer for an additional 15 minutes

The post The Best Super Bowl Turkey Chili Recipe appeared first on The Brooklyn Mom.

Slow Cooker Vegetarian Chili 

TIP:  Buy a programmable slow cooker in the biggest size you can! Bigger is always better. You can always make less , but having the option to feed large crowds or to double recipes to freeze for a second dinner is everything! I love my All Clad  7 quart from Amazon:

When it comes to the slow cooker, I like to keep the prep simple.  This recipe for Slow Cooker Veggie Quinoa Chili takes some chopping, but once that’s done you just throw it all in the slow cooker and turn it on. And I promise you won’t miss the meat! I like to use dried beans. They have more flavor and are super inexpensive. But, I do keep organic canned beans on hand to use in a pinch, so if you have canned beans feel free to use those! 

TIP: If you have an hour over the weekend to do some food prep like chopping veggies, it will save you even more time during the week!

Slow Cooker Vegetarian Chili with Quinoa

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This Slow Cooker Vegetarian Chili with Quinoa is packed with protein and full of flavor

Ingredients

• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 large heirloom tomatoes, chopped (throw them in a food chopper or food processor if you have one and just pulse a few times)
• 1 large red bell pepper, diced
• 4 carrots, diced
• 1 cup Dried Black Beans
• 1 cup Dried Kidney Beans
• 1/2 cup Quinoa, rinsed
• 4 cups Organic Low Sodium Vegetable Broth
• 1 Tablespoons Cumin
• 2 Tablespoons Chili Powder (use more if you want it spicier!)
• 1 Tablespoon dried oregano
• 1/2 Teaspoon Ground Cinnamon
• Sea salt and fresh ground pepper
• 1 cup organic frozen corn
• Optional Toppings: Chopped cilantro, Shredded cheese, Plain non fat greek Yogurt (as a sour cream substitute. Great source of protein and much healthier and less fat than sour cream), Hot sauce, etc

Instructions

1. Add all ingredients, except for the corn, to the slow cooker.
2. Cook on low for 8 hours, or high for 4 hours. In the last half hour of cooking, add the frozen corn.
3. Check for seasoning and add more sea salt or pepper if necessary.
4. Before serving, top with cilantro, yogurt, cheese, hot sauce, etc if you are using

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  All Clad Programmable Slow Cooker 

Fresh veggies, Quinoa, and Beans make this Vegetarian Quinoa Chili both healthy and delicious!

If you are looking for a great Slow Cooker Turkey Chili recipe, check out my recipe HERE!

Fun Tip: Set up a chili bar with different toppings so everyone can customize their chili to their taste. Some of my favorite toppings are avocado, salsa, greek yogurt (a high protein alternative to sour cream), hot sauce, chopped onions, cilantro, and jalapenos!

Whether vegetarian or turkey, chili is always a huge hit and great for both weeknight dinners and feeding a crowd at a party!

More  Slow Cooker Recipes from The Brooklyn Mom :

Slow Cooker Pork and Lentil Curry

Instant Pot Lentil Soup with Ground Pork and Kale

Slow Cooker Lentil, Barley, and Kale Soup

Disclaimer: This post contains an affiliate link

The post Slow Cooker Vegetarian Chili with Quinoa appeared first on The Brooklyn Mom.

Recipes for our favorite Summer Side Dishes :

Watermelon Feta Salad

When you think of summer, you think of watermelon. Combining it with savory elements like fresh herbs and feta cheese elevates it to a whole other level. Chopped mint is the perfect flavor addition to this fresh fruit salad! This one will be in permanent rotation in your Summer Side Dishes 

I

Black bean, Corn, and Avocado Salad

Make this Black Bean, Corn, and Avocado Salad ahead of time. The longer it sits, the more the flavors combine and develop. Black beans are an excellent plant based protein salad and avocados are the perfect healthy fat. The corn adds just the perfect amount of sweetness. Plus, I LOVE all the colors!

No Mayo Potato Salad

 A lightened up version of the traditional favorite. I promisee you won’t miss the mayo! Pro Tip…Red potatoes cook faster and have a creamier texture than white potatoes. 

Lentil Fava Bean Salad

Lentils and fava beans are one of my favorite combinations. Add in chopped herbs and some fresh lemon for the perfect summer side dish

Strawberry Cucumber Salad with Balsamic Glaze

It’s Strawberry Season! Try this delicious combination of strawberries and cucumbers for the perfect summer salad or side dish 

Cauliflower Ceviche

Inspired by my favorite pool side snack in Los Cabos, I could eat this every day!

For more warm weather favorites, including more Summer Side Dishes, Appetizers, and Main Courses, check out my Summer Recipe Roundup

The post Summer Side Dishes appeared first on The Brooklyn Mom.

Potatoes get a bad rap and can be part of a healthy diet if prepared right! Red Potatoes are low in calories, higher in potassium than a banana, a great source of Vitamin C and Vitamin K, and are sodium and cholesterol free. This No Mayo Potato Salad is one of our favorite spring and summer side dishes

No Mayo Potato Salad

Potatoes get a bad rap. 

No Mayo Potato Salad

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Easy to make and healthier than the traditional mayonaisse version, this No Mayo Potato Salad is the perfect summer party side dish

Ingredients

• 1 Pound Red Potatoes, sliced into 1" thick rounds (you can cut them into wedges if you prefer, but I find they cook quicker this way)
• 1 Bunch Scallions, chopped
• 1/2 cup pitted Kalamata Olives, halved
• 2 Tablespoons capers, drained and rinsed
• 1/4 Chopped Parsley
• 1/4 Cup Extra Virgin Olive Oil
• 1 Tablespoon Dijon mustard
• Juice of one large lemon
• Sea salt and pepper to taste

Instructions

Place potatoes in a pot of cold water and bring to a boil.

Add Salt to the water, reduce heat, and simmer until potatoes are tender (approximately 10 minutes).  

While the potatoes are cooking, make the dressing by mixing together the olive oil, lemon juice, and Dijon mustard in a small bowl.

Drain potatoes and set aside to cool. Once cooled, transfer to a large bowl.

Add olives, capers, scallions, and parsley and toss to combine. Add dressing and toss again. Season with sea sat and pepper to taste

Check out some of my family’s other favorite seasonal  recipes:

Strawberry Cucumber Salad with Balsamic Glaze

Black Bean Corn Avocado Salad

Homemade Fresh Salsa

The post No Mayo Potato Salad appeared first on The Brooklyn Mom.

Like so many of my recipes, this side dish came together with what I had on hand. I was in desperate need of a grocery order, and was out of all my “usuals”. Looking in the cabinet, I realized I had two mason jars filled with polenta from my last CSA pantry package.  I had some swiss chard and a can of white beans. Hmm…I definitely thought I could do something with these. No chard? Use whatever greens you have on hand!

Polenta with Swiss Chard and White Beans

You may also like these vegetarian side dishes:

Brussel Sprouts with Pancetta

Broccolini with White Beans

Polenta with Swiss Chard and White Beans

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1 cup Polenta 3 1/2 cups Water 1 Cup Organic whole milk 1 Tablespoon unsalted butter 1/4 cup grated parmesan cheese 2 Tablespoons Extra Virgin Olive Oil 1 bunch Swiss chard, or other leafy green, chopped 2 shallots, sliced thin 1 can organic white beans, drained and rinsed Sea salt and fresh ground pepper, to taste

Ingredients

• 1 cup Polenta
• 3 1/2 cups Water
• 1 Cup Organic whole milk
• 1 Tablespoon unsalted butter
• 1/4 cup grated parmesan cheese
• 2 Tablespoons Extra Virgin Olive Oil
• 1 bunch Swiss chard, or other leafy green, chopped
• 2 shallots, sliced thin
• 1 can organic white beans, drained and rinsed
• Sea salt and fresh ground pepper, to taste

Instructions

1. Make the polenta:
2. Bring the water and milk to a boil in a medium saucepan.
3. Whisk in the polenta and continue to whisk until it thickens.
4. Cover, reduce heat all the way down, and simmer for about 30 minutes.
5. Whisk every 10 minutes or so to prevent the polenta from sticking. You can add some more water if it's too thick.
6. Stir in the butter and parmesan cheese. Season with sea salt and pepper.
7. Make the greens:
8. Heat olive oil in a skillet.
9. Add shallots and saute until softened.
10. Add garlic and cook another minute.
11. Add the Greens, a little sea salt and pepper and toss to combine.
12. Cook until greens are wilted.
13. Add in the beans and cook until beans are heated through, about 4 minutes.
14. Put polenta in a bowl and top with the Chard and beans mixture.

The post Polenta with Swiss Chard and White Beans appeared first on The Brooklyn Mom.

Beef  Barley Soup

What are some staples to keep in your pantry/freezer? Here are a few of the things that I always keep on hand to make meal prep and cooking so much easier:

-Low sodium Chicken broth, beef broth, and vegetable broth.

-Bay leaves

-Dried beans (Black Beans, Kidney Beans, White Beans, Chick Peas, etc)

-Organic Canned Beans (Choose No Salt Added when possible)

-Organic Low Sodium Diced Tomatoes

-Grains:  brown or wild rice, lentils, or quinoa cook relatively quickly, require no pre soaking, and all make great additions to soup. I happen to love barley, so I always have that on hand as well!

-Frozen spinach

-Frozen Peas

Having some basic ingredients in your pantry and freezer will make your life easier!

This recipe for Beef Barley Soup includes instructions for both the stove top and the slow cooker! The ingredients remain the same ,except that you will exclude the flour since you will not be browning the meat

TIP:  If you are looking to get a slow cooker, buy one that is programmable in the biggest size you can! Bigger is always better. You can always make less , but having the option to feed large crowds or to double recipes to freeze for a second dinner is everything! I love my All Clad  7 quart from Amazon

Enjoy these other soups:

Lentil soup with sausage and acorn  squash 

Chick Pea and Bean Soup

Slow Cooker Gluten Free Chicken Soup

Disclaimer: This post contains an affiliate link.

Beef Barley Soup for Stove Top and Slow Cooker

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This Beef Barley soup is perfect for those cold days.Instructions for both stove top and slow cooker versions included

Ingredients

• 2 lbs stew meat
• 1 Tablespoon all-purpose flour
• 2 Tablespoons Extra Virgin Olive Oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 1 Cup Barley
• 1 Tablespoon dried oregano
• 1 Teaspoon Dried Parsley
• 8 cups low sodium beef broth
• 2 bay leaves
• 1 bunch fresh spinach, torn into pieces (You can substitute frozen spinach)
• Sea salt and fresh ground black pepper to taste

Instructions

1. Stove Top Instructions:
2. Cut the stew meat into small pieces and season with sea salt and pepper. Sprinkle the flour over the meat and toss to combine. Set aside.
3. Heat olive oil in a large pot over medium heat. Add onions and saute until softened.
4. Add garlic and cook another minute. Add celery and seasonings and cook until softened.
5. Add the meat to the pot and cook for 4 minutes, or until browned.
6. Add in broth, barley, and bay leaves and Bring to a boil.
7. Reduce heat and simmer for 1 hour.
8. Add in the spinach and stir until wilted. Check for seasonings and add more sea salt and pepper if desired.
9. **To make ahead, store in refrigerator or freeze. Bring back to a boil, reduce heat and simmer until heated through.

1. Slow Cooker Instructions:
2. Add the meat to the slow cooker pot and season meat with sea salt and pepper (there is no flour included when making this in the slow cooker)
3. Add in all other ingredients, except for the spinach. Set slow cooker to Low for 8 hours or High for 4 hours.
4. Add spinach in last 15 minutes of cooking

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  All Clad Programmable Slow Cooker 

The post Beef Barley Soup for Stove top or Slow Cooker appeared first on The Brooklyn Mom.

Lettuce wraps are my go to any time I see them on a menu in a restaurant! These Instant Pot Ground Turkey Lettuce Wraps are an easy and delicious way to recreate them at home!  Im always trying to recreate dishes that I love to eat out at home. making them a little bit healthier and always easy to make! These are low carb, gluten free, high protein, and low sugar. I swapped out Hoisin sauce and made my own sauce with a few simple pantry ingredients

My Instant Pot is my essential cooking tool these days-Im obsessed! If you haven’t jumped on the Instant Pot craze yet, or you’re not sure if you need one, you should and you do!  Its one pot cooking at its best and makes getting a healthy dinner on the table-especially during the crazy weeknights-so much easier.

This is the Instant Pot I have and love! Tip: If you are wondering which size to get, I recommend going larger rather than smaller if you there are more than two people in your family

The great thing about lettuce wraps are that you can fill them with anything you like. This recipe calls for Ground Turkey,  because like so many of how my recipes develop its what I had on hand. We love Butter Lettuce in our house, but you can also use long romaine leaves or iceberg lettuce!

How gorgeous is this butter lettuce? Ok, I admit it, Im a produce nerd. But, still!

I love how easily the leaves separate and are big enough to hold your filling

A lot of lettuce wrap recipes call for water chestnuts, but I don’t care for them. Edamame is a great alternative for crunch, flavor, and added nutritional value. They contain calcium, potassium, and magnesium and are a great source of protein, heathy fat, and dietary fiber for gut health and digestion.  Plus, I love the pop of color they bring to the dish.

TIP: Buy Organic edamame whenever possible. Soy beans are one of the biggest GMO crops out there-this is one of those times when it pays to buy organic. I bought a bag of frozen Edamame at Whole Foods for $2.99!

Instant Pot Ground Turkey Lettuce Wraps

Disclosure: This post contains an affliliate link , meaning that at no additional cost to you I will earn a percentage if you click through and make a purchase.

Instant Pot Ground Turkey Lettuce Wraps

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Ground turkey Asian lettuce wraps that are super easy to make in your Instant Pot. This recipe has a ton of flavor and is a healthy and delicious low-carb meal

Ingredients

• 1 Teaspoon Extra Virgin Olive Oil
• 2 Teaspoons Sesame Oil (divided)
• 1 Onion, Chopped
• 4 Garlic Cloves, minced
• 1 Pound Ground Turkey
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Fresh Ground Black Pepper
• 1/4 Cup Bragg Liquid Aminos
• 1/4 Cup Low Sodium Chicken Stock
• 1 Tablespoon Raw Honey
• 2 teaspoons Ground Ginger
• 1 Tablespoon Apple Cider Vinegar
• 1 Cup Shelled Edamame

Instructions

1. Turn Instant Pot on to Sautè Function and add olive oil and 1 teaspoon of the sesame oil
2. When the Instant Pot display reads HOT, add the onions and cook until soft (approximately 4 minutes). Stir a few times so that they do not burn
3. Add the garlic and cook for another minute
4. Add the turkey, breaking up the meat with a spoon. Season with some more salt and pepper. Cook until no longer pink.
5. Combine the Liquid Aminos, chicken stock, honey, ground ginger, and apple cider vinegar and add to the Instant Pot.
6. Stir to Combine all ingredients and secure the lid on the pot
7. Hit "Cancel" on the Instant Pot. Press "Manual" and press the +/- button until 5 minutes is displayed
8. Once the pot comes to pressure, the timer will countdown. Once it beeps and the cooking time is completed, allow it to NPR (Natural Pressure Release) for 10 minutes. After 10 minutes, open the valve to release any remaining pressure.
9. Add Edamame and stir
10. Spoon mixture into lettuce leaves and enjoy!

The post Instant Pot Ground Turkey Lettuce Wraps appeared first on The Brooklyn Mom.

Broccoli, Spinach, & Cheese Frittata

One Pot Cooking! A cast iron skillet is perfect for a frittata, but if you don’t have one any large skillet will work

You cook the Broccoli, Spinach, & Cheese Frittata until the edges start so set and pull away from the pan. Transfer skillet to oven and bake for 15 minutes until browned and cooked through. How easy is that?

Broccoli, Spinach, & Cheese Frittata

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 8 eggs
• 1/2 cup milk
• 2 tablespoons extra virgin olive oil
• 2 scallions, sliced thin
• 2 garlic cloves, minced
• 2 cups baby spinach
• 1 bunch of broccoli, cut into florets and chopped small
• 4 ounces mozzarella cheese, shredded or chopped small
• 2 tablespoons grated Parmesan cheese
• Sea salt and fresh ground pepper , to taste

Instructions

1. Preheat oven to 450 degrees
2. Heat olive oil on medium heat in a large oven proof skillet. Add scallions and sauté until softened , about 5 minutes.
3. In the meantime, whisk together the eggs, milk, cheeses, 1/4 teaspoon salt, and fresh ground pepper. Set aside
4. Add garlic and cook another minute. Add chopped broccoli and spinach to the pan. Cook until the broccoli is softened and the spinach. Pour egg mixture into the pan and swirl around to evenly cover the veggies. Cook until the edges start so set and pull away from the pan. Transfer skillet to oven and bake for 15 minutes until browned and cooked through.

Try my other Frittata recipes!

Asparagus, Kale, and Feta Frittata

Spinach, Feta, & Tomato Frittata with Purple Bean and Tomato Salad

The post Broccoli, Spinach, & Cheese Frittata appeared first on The Brooklyn Mom.

Soup Roundup

My Soup Roundup featuring 5 of my family’s favorites:

Beef Barley

Add cubes of beef to pantry staples and you have a hearty complete meal to warm you up on a cold day. Barley is one of my favorites. It is a delicious and nutritious whole grain that is high in fiber, vitamins, and minerals. Its a particular great source of B Vitamins!  Recipes for stove top and slow cooker included!

White Bean with Shrimp and Kale

Did you know you can make a delicious, creamy soup without using cream? This dairy free “creamy” soup is inspired by a soup my husband had in an upscale NYC restaurant years ago. White Beans, also called Cannellini Beans or Great Northern Beans,  are a great source of protein, Iron, Potassium, B Vitamins, and other essential vitamins and minerals you need in your diet. They are also high in fiber and a great food to feed your microbiome for better overall gut health.

Lentil with Sausage and Acorn Squash Soup

Lentils are a staple in our house. They are an inexpensive, versatile food that are packed with nutrition. On their own, lentils are an excellent source of plant based protein. Adding fall squash and sausage makes this soup a hearty, complete meal.

Super Easy Chicken and Wild Rice  

An easy, favorite stand by. While I do make my own chicken soup from scratch, this is a quick and easy version using rotisserie chicken (Or any cooked chicken you have on hand).

Chick pea and White Bean

A complete vegetarian meal. Chick Peas and Beans are always items I keep stocked in my pantry

The post Soup Roundup….My 5 (Easy) Favorites! appeared first on The Brooklyn Mom.

Yum

I wasn’t always a cook. Single and living in NYC, I used my oven for storage until I was 30 years old, so when my 7-year-old has recently taken a huge interest in wanting to learn to cook on her own, I was thrilled!  She actually has decided she wants to go on Chopped Junior when she turns 11!  I have always involved her in the cooking process-shopping, meal prep, small tasks that made her feel like she was involved. When kids are involved in the cooking, they are more likely to eat it! One of the things I am really passionate about is helping kids becoming healthful eaters. Shopping for ingredients, talking about what to cook and what they would like to cook, incorporating conversations about healthy eating and why it’s important…these are all things that have not only resulted in teaching moments, but have created memories with my daughter. I’m so happy to be passing down my love of food and cooking to her. And if your kid asks to make curry, you make curry! Tofu and Chickpea Curry it is!

I bought a case of organic tofu at Costco-yes, a case-because that’s what happens at Costco and I now have 4 days left to use it. We decided to make this vegetarian curry. It was an easy weeknight dinner with a ton of  vegetarian protein (tofu and the chick peas) and veggies.  Two notes about Tofu:

1. Buy Organic if you can. Soybeans are one of the most widely GMO grown products. Buying organic will ensure your tofu is not GMO
2. You must drain it otherwise it will be a mushy mess. Remove it from its water packed container. Line a plate with paper towels or a dish cloth. Slice in half and place on the paper towels. Cover with more paper towels or another dish cloth. Place a pan or plate on top of the tofu and use cans or something else heavy to weigh it down. Let drain for at least 30 minutes.

Love the look of these spices!

Ingredients:

2 Tablespoons Coconut Oil

1 Package Organic, Extra Firm Tofu, drained and cut into 1″ cubes

1 onion, chopped

3 garlic cloves. chopped

2 small sweet potatoes (or 1 large), peeled and diced

1 Tablespoon Curry Powder

1 teaspoon Garam Masala

1 teaspoon Ground Fenugreek Seed (This is optional. If you don’t have it, leave it out and increase the other two spices a bit. I got this amazing spice in my CSA package at one point and find that it works really well with the other Indian spices)

2 large tomatoes, chopped in a chopper or food processor (I used fresh tomatoes because I had them. You can use a 14.5 ounce can of diced tomatoes. Buy organic if you can!)

3/4 Cup Vegetable broth

1 Can Organic Coconut Milk

1 Can Organic Chick peas

2 cups Baby Spinach

1/4 cup chopped cilantro

Instructions:

Heat 1 tablespoon of coconut Oil in a large pot. Add Tofu and saute until lightly golden in color. Remove to a plate with a slotted spoon and set aside. Add remaining oil. Add sweet potatoes, onions, garlic, and half of the spices. Stir to combine. Cook until veggies are softened, about 8 minutes. Add in tomatoes, coconut milk, the remaining spices, and chick peas. Bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes. Stir in spinach. Cook for another 5 minutes until spinach is wilted. Top with the chopped cilantro.

I served this over brown rice, but you don’t have to. It is  delicious all on its own!

Tofu Chickpea and Spinach Curry

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I wasn't always a cook. Single and living in NYC, I used my oven for storage until I was 30 years old, so when my 7-year-old has recently taken a huge interest in wanting to learn to cook on her own, I was thrilled!  She actually has decided she wants to go on Chopped Junior when she turns 11!  I have always involved her in the cooking process-shopping, meal prep, small tasks that made her feel like she was involved. When kids are involved in the cooking, they are more likely to eat it! One of the things I am really passionate about is helping kids becoming healthful eaters. Shopping for ingredients, talking about what to cook and what they would like to cook, incorporating conversations about healthy eating and why it's important...these are all things that have not only resulted in teaching moments, but have created memories with my daughter. I'm so happy to be passing down my love of food and cooking to her. I bought a case of organic tofu at Costco-yes, a case-because that's what happens at Costco and I now have 4 days left to use it. I decided to make this vegetarian curry. It was an easy weeknight dinner with a ton of  vegetarian protein (tofu and the chick peas) and veggies.  Two notes about Tofu: Buy Organic if you can. Soybeans are one of the most widely GMO grown products. Buying organic will ensure your tofu is not GMO You must drain it otherwise it will be a mushy mess. Remove it from its water packed container. Line a plate with paper towels or a dish cloth. Slice in half and place on the paper towels. Cover with more paper towels or another dish cloth. Place a pan or plate on top of the tofu and use cans or something else heavy to weigh it down. Let drain for at least 30 minutes. Love the look of these spices!

Ingredients

• 2 Tablespoons Coconut Oil
• 1 Package Organic, Extra Firm Tofu, drained and cut into 1" cubes
• 1 onion, chopped
• 3 garlic cloves. chopped
• 2 small sweet potatoes (or 1 large), peeled and diced
• 1 Tablespoon Curry Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Ground Fenugreek Seed (This is optional. If you don't have it, leave it out and increase the other two spices a bit. I got this amazing spice in my CSA package at one point and find that it works really well with the other Indian spices)
• 2 large tomatoes, chopped in a chopper or food processor (I used fresh tomatoes because I had them. You can use a 14.5 ounce can of diced tomatoes. Buy organic if you can!)
• 3/4 Cup Vegetable broth
• 1 Can Organic Coconut Milk
• 1 Can Organic Chick peas
• 2 cups Baby Spinach
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tablespoon of coconut Oil in a large pot. Add Tofu and saute until lightly golden in color. Remove to a plate with a slotted spoon and set aside. Add remaining oil. Add sweet potatoes, onions, garlic, and half of the spices. Stir to combine. Cook until veggies are softened, about 8 minutes. Add in tomatoes, coconut milk, the remaining spices, and chick peas. Bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes. Stir in spinach. Cook for another 5 minutes until spinach is wilted. Top with the chopped cilantro.
2. I served this over brown rice, but you don't have to. It is Gluten Free and delicious all on its own!

The post Tofu Chickpea and Spinach Curry appeared first on The Brooklyn Mom.