Great weather for a Bean Stew......

White Bean, Butternut Squash & Swiss Chard Stew

1 can Navy Beans. drained and rinsed

1 can Butter Beans, drained and rinsed

1 large onion, chopped

4 cloves garlic, minced

2 tsp. smoked paprika

1 tsp. dried oregano

1 tsp. dried oregano

1 tsp. salt

1 tsp. Cumin

1 large yellow pepper, diced

1/2 pound butternut squash, cubed

1 jalapeno, fine diced

1 can whole tomatoes, crushed including juice

1 tsp. agave or to taste

1/2 bunch swiss chard, rinshed and chopped into bite size pieces

1/2 cup vegetable stock, more if needed.

Heat large pot over medium heat. Cook onion and yellow pepper for 3-5 minutes, adding teaspoons of water as necessary if vegetables start sticking. Add garlic and jalepeno and cook another minutes or so. Add seasoning and tomatoes and cook for another couple of minutes. Add beans, squash and stock  and partially cover, stirring occasionally until squash is near tender. Add chard and agave to taste and cook another 5 minutes.

Cleaning Out the Fridge!

Time to Clean out the fridge and make use of some excess vegetables.

Today's Dinner

Spicy Stewed Vegetables

(Cabbage, Carrots, Sweet Potato, Zucchini, Broccoli, Swiss Chard, Onions, Garlic, Ginger, Cumin, Coriander, Red chili paste, Chili powder &  a tip of cane sugar...

DAY FIVE

SPICES IN THE AIR.........

Hmmm.  Back to those familiar and comforting aromas, of fresh Ginger, Tumeric, and Chili's..

The air in my little kitchen is almost saturated with their intoxicating scent..making me dizzy with hunger!

Today's Meal

Spicy Black Eyed Pea Curry &

Gingery Eggplant with Coconut

served over a steaming bowl of brown rice....

Black Eyed Pea Curry

1 bag of fresh soaked and cooked beans

1 tsp Ginger, 1 tsp minced Garlic

1 medium onion, minced

2 tomatoes, chopped

1 tsp Chili powder

1/2 Tbsp. Coriander

1/2 Tbsp Cumin seeds

1/2 tsp. Garam Masala

1 Tbsp. Sugar

Salt and Pepper to taste

Spice Mixture- 2tsp. Oil

1/2 tsp mustard seeds

1/4 tsp asofetida

1/2 tsp. Tumeric

1/2 Tbsp Curry

Pressure cooke the peas till soft but not mushy.

Heat 2 tsp oil and add spice mixture to a pan, until seeds start to pop, Add the onion and cook until soft. Add Ginger, garlic and tomatoes and saute 5 minutes. Add remaining ingredients including black-eyed peas and bring to boil. Turn down to low and simmer 15-20 minutes. Season to taste with Salt and pepper..