Cauliflower Coconut Ginger Tumeric Stew

This delicious stew is perfect for vegetarians or meat eaters. It’s full of healthy fats and turmeric is an anti-inflammatory. Comforting and warm, it’s one the whole family can enjoy for dinner. Add in some chicken or tofu for extra protein. If you’re enjoying a bit of grains, this pairs nicely with wild rice.

Ingredients

• 2 Tbsp coconut oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 3 ripe tomatoes, finely chopped
• 1 medium head cauliflower, stemmed and cut into bite-size florets
• 1 jalapeno, stemmed, seeded, chopped
• 1 C chopped kale or spinach if you don’t like kale
• 2 tsp ginger paste
• 1 Tbsp cumin powder
• 1 Tbsp coriander powder
• 1 tsp turmeric powder
• 1 can full-fat, unsweetened coconut milk
• 1 tsp sea salt
• 2 Tbsp chopped cilantro

Instructions

In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.

Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

 

Nutritional Analysis Per Serving: 

calories 204 • fat 24 g • saturated fat 20 g • cholesterol 0 mg • fiber 6 g • protein 6 g • carbohydrate 18 g • sodium 588 mg

Flemish Stew = Silent Devouring

Every mother should have a few recipes in her recipe arsenal, that brings about a humbled silence. Food so tasty, words are forgotten so that food can be continuously eaten without interruption. I think I may have found another recipe that falls into that category. It's also one of those cold weather comfort foods, so it has that going for it as well. For this recipe, I thank the Dutch people of Flemish. Apparently, this dish is so wonderful, it is the national Belgian dish. This recipe can be found all over the web, and I consulted three different recipes and only played within the boundaries of what appeared to be the norm. If I get adventurous and find certain additions that make it even better, I'll make note of it here. So, take your family on a culinary adventure.

Stoofvlees
ingredients

• 4 teaspoons canola oil, divided
• 2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
• 3/4 pound sliced cremini or white button mushrooms
• 3 tablespoons all-purpose flour
• 2 cups brown ale or dark beer
• 4 large carrots, peeled and cut into 1-inch pieces
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon caraway seeds
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 bay leaf

directions

1. Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
2. Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
3. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
4. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.

I served this dish with cheese bread and concluded, you couldn't do too much more with it to make it better. My husband and I mused that you could make a fresh tomato salsa to have on top to add a sweetness to it or a hard cheese sprinkled on top. Either way, the boys devoured it and were almost quiet the whole time.