Tonight was my first experience with fresh turmeric!


It is similar looking to ginger and packs a punch of flavor as well.  Turmeric is used from a dye to a super food in fighting cancer.  It is also the principal ingredient in curry powders.  I thought I would roll with the curry theme for my dinner tonight.


Curry with Fresh Turmeric

  • 1 yellow onion
  • olive oil
  • 2 cloves garlic
  • 1 delicata squash
  • 1 bunch lacinato kale
  • 1 bell pepper
  • 1/3 cup nutritional yeast
  • 1 tsp grated fresh ginger
  • 1/2 tsp fresh or dried turmeric
  • 1 tsp curry powder
  • 1/2 cup water
  • pasta serving of choice
  1. Pre-heat oven to 350 and de-seed the squash then cut into small pieces.
  2. Rub with olive oil and place in over for 30min
  3. chop onion and add it to the olive oil heating on the stove in a large wok or pan
  4. add crushed garlic to the onions once they are translucent
  5. cut bell pepper into small pieces and add it to the onion
  6. once the pepper is soft add the yeast – water and let simmer
  7. cook pasta to taste
  8. add the kale when there is 5min left on the squash
  9. add the squash hot out of the oven and cover everything with the sauce.
  10. Serve the pasta and top with the curry veggie mix

I’m not sure if I could taste the added turmeric over the curry, but whatever the case this dish was delicious!  Curry and squash is a very nice combo.  Let me know if you find turmeric near you!

p.s. I am trying to get back to blogging recipes – mainly dinners.  Sorry for the lighting, I am just trying to get these amazing flavors out there!  Thanks for still reading!


Got Kale?

Kale is the new acai berry.  Well they may not taste the same, but it surely is becoming the health food spokes vegetable. 

This week it was time to harvest some leaves and plants new things!  I harvested kale and pulled the leggy spinach.  We have had a lot of rain lately and I think it is hurting my plants because our soil is high is clay content.


Back to the kale, we have a lot around these parts.


Yummy!  That is about $8 worth of kale from $2 worth of plants and it is still coming.

My favorite way to eat kale is via Kale Chips!

  • Pre-heat oven to 350
  • Wash and tare kale into chip like pieces – make sure leaves are dry
  • Coat leaves in olive oil, salt, pepper and any other seasoning of choice
  • Lay flat on a baking sheet in one layer
  • Bake in over for 10min
  • Check oven often – you don’t want them to burn!
  • Serve with ketchup and hot sauce combo or nothing at all

Even Sissy likes kale!


Try some today!

Dry Rub Catfish

There was a new fish on the dinner plate tonight!  I have always known catfish to be southern and fried, but I also know there are a ton of them swimming in the rivers of North America.  I consulted with my fish expert Jess, and she said that catfish was a good choice when looking for a fish species to feel good about eating in terms of sustainability.


My former fish market boss said the best way to cook catfish is blackened.  I just made Emily’s blackened tofu last week so I thought I would go with about the same spice mix but bake it on high heat until it started to crisp.

I mixed together garlic powder, cayenne, celery seed, paprika, salt, pepper, coriander, and oregano, then coated my fish before baking it at 425 for 17min.


It was good but I think I like trout better.  Something about it was just off.  I’m not really sure what?  Maybe it does need a good sear in some oil.

Along with the catfish I cooked up a wheat berry salad with baby kale, onion, garlic, beets and smoked paprika.IMG_1533

The sweet onions were a good compliment to the slightly bitter kale.

I will give catfish one more try, but given a choice I would pick another sustainable fish.  Next up, mussels!

Have you eaten catfish?  How was it prepared?  Did you like it?

Meatless Monday

Now that Nick and I have finally settled into our life in Silver Spring, I can recommit myself to the blog.  Truth is for the past 1.5 years of feeding just me and Sissy Cat, my creativity has basically gone to one pot wonders, eggs, and bread as my “whole grain" of choice.  With someone else to feed I actually need to meal plan again and get creative!

Last night I made an awesome enchiladas pie with winter veggies instead of the usual corn and tomatoes (think acorn squash and kale), layered with fresh pinto beans and drenched in a real ingredient sauce from Whole Foods.  Wish I had taken some pictures…

Tonight I found my camera, and the meal was delicious, but just not as amazing as the enchiladas.  Still post worthy.IMG_1458

Spicy Lime Pasta with Kale and Cauliflower

  • 1 cup uncooked whole wheat pasta
  • 3 cups shredded kale
  • 1 head baked cauliflower (30min at 350)
  • 1 onion diced
  • 1 clove garlic, pressed
  • 1 TBSP “Arizona Dreaming” penzey spices – a blend of chili’s and peppers from the southwest
  • 2 TBSP tomato paste
  • zest of 1 lime
  • juice of 1/2 lime
  • 2 TSP whole wheat flour
  • 1/2 cup veggie broth
  • 1 TSP salt


  1. Cook pasta and cauliflower
  2. Keep the oven pre-heated once the cauliflower is done
  3. Sauté onion in olive oil and add garlic once onions are translucent
  4. Add remaining ingredients (minus pasta, cauliflower, and kale) to pan and mix
  5. Now that you have your sauce add the kale, cauliflower, and pasta and stir it all up (you may need to add a little more broth, flour, or paste depending on how well your goods are coated)
  6. Throw it all in a baking dish and coat with a thin layer of grated cheddar
  7. Bake at 350 for 20min so the pasta gets crispy on top
  8. Serve and squirt with lime!


Not your average tomato sauce!

Meatless Monday Curry

Do you like curry?  I LOVE curry!  I however do not like that the first ingredient in most curries is some form of oil.  I set out to make a delicious curry with less oil and tons of flavor.


I have had the curry powder in the left for a really long time.  In fact I think my mom gave it to me from her spice rack when I moved to Boston.  It may be old, but I love its can and the crazy label.  I added a little extra flavor with the other spices just to pump it up, but I don’t have all of the curry spices so I just went with it.IMG_0737

MUNG BEAN CURRY – serves 2 maybe 3

  • 2 TBSP curry powder – I used a lot and these spices are really to taste for me
  • 1/4 tsp tumeric
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 small yellow onion
  • 1 clove garlic – pressed
  • 1 acorn squash roasted, peeled and cubed
  • 1/2 cup water or chicken broth
  • 3 kale leaves torn into chip size pieces
  • 1/2 cup dry mung beans cooked as directed
  • 2 tbsp coconut oil


  1. Roast squash for 20min @400 coated in 1 tbsp of coconut oil
  2. coat bottom of large pot with other tbsp of coconut oil
  3. chop onion and cook until clear in the oil ~ 5min
  4. add garlic, spices and water
  5. Add kale and steam ~5min
  6. Add beans and stir together – add more water if needed to coat the spices over the beans and kale
  7. Lastly add the chopped squash and gently stir into the curry bean mix – try to keep the cubes whole
  8. Let the whole mix simmer for about 5min to get the flavors throughout adding more water if needed.

I cooked some split grain pasta to go under my curry because it is what I thought would taste the best with the nutty flavor but you could use rice, couscous, millet or really any other grain.IMG_0738

This made a lot of dishes but it did not take much time to make because once mung beans are soaked they do not take very long to get soft.


This was D-E-L-I-C-I-O-U-S!  I can’t wait for leftovers tomorrow after the flavors have melded in!IMG_0743

We are supposed to get an ice storm tonight into tomorrow so Sissy and I might be staying put tomorrow.  All the more time to enjoy some curry!

Pile It Up

Tonight was a good night for making food.


I am running a little bit low on produce so tonight I had to pull all of my resources together before heading to Mecca aka Whole Foods tomorrow after work.

I gathered the following and sat down to think of a dinner that would be good as lunch leftovers:

  • 1/3 bunch of kale
  • 3 small baby yellow potatoes
  • 1/2 pint of mushrooms
  • 1/2 yellow onion
  • 3 slices of seitan deli slices (very odd food but I needed a protein) – Use your favorite!
  • juice of 1/2 a lemon
  • pepper
  • 1 tbsp Dijon mustard
  • fresh parsley from the pots
  • feta

I decided on a layered plate of flavors.


First I cooked the potatoes in the microwave on high for 6 min (yes I know this is a big no-no but I was hungry).  While these were going I started sautéing the 1/2 chopped onion in some olive oil then added the mushrooms and kale – covered.  Once the kale wilted I added the mustard, lemon juice and pepper.  At this time the potatoes were done and I chopped the two smallest ones and placed them on a plate.  I placed the sliced “meat” on the potatoes and then I topped the taters with the kale mix, a huge sprinkle of parsley and feta cheese!


The perfect bite!

I love when my bottom of the produce drawer meals come out well…sometimes they are pretty boring but sometimes I actually can put together something delicious!

Time to go read more of Eating Animals and drink some tea!   I will probably do a review of the book once I am done, but so far it is everything I thought it wouldn’t be and it is beautifully.IMG_0667

Sissy says good night and don’t forget to wear purple tomorrow!  Go Ravens! W.I.N.

Spicy Kale and Potato Stoup

I cannot tell you how amazing my apartment smells right now!  Whole Food got me with a bag of cinnamon pine cones and they smell amazing!


I know they don’t look like much but it smells like the holidays around here!  I hope my allergic to everything roommate does not mind Smile


It may look like nothing but there is no smellivison on the computer!

I did all of my baking yesterday so tonight I made something more than my usual grilled cheese for my pre-Nick meal.   It is the easiest to recreate when we get home from the bus stop so I like to make it for him.


  • 1 tbs EVOO
  • 1 onion diced
  • 1 clove garlic
  • 1 bunch kale
  • 4 small white potatoes
  • 3/4 box white mushrooms sliced
  • 1 box low sodium veggie broth
  • 1 jalapeno
  • 1/2 bunch of cilantro
  • dash turmeric, coriander and paprika
  • 1 tsp salt


Satue the oil and onion until clear.  Add garlic, kale and 1/2 cup broth.  Cook down kale and throw in potatoes, mushrooms, spices and rest of the broth.  Add the cilantro right before serving.  Season more as needed.


I served and farm egg over the kale for a little protein.


Yummy yoke in every bite!  Seasonal and delicious!

Time to pick up Nick!