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Hey friends and welcome 🌞 We all need cheap, easy, healthy recipes to make for dinner, I hope you enjoy these ones!
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intro 0:00
0:43 Broccoli & Chickpea Stirfry
1 large head broccoli
1 can chickpeas
1 tbsp sugar
3 tbsp soya sauce
4-6 cloves of garlic
salt to taste
1 tbsp olive oil
splash of water
1. Chop your broccoli into bite size florets, chop the stock into bite size pieces as well.
2. mince your garlic
3. heat a pan on medium heat + add olive oil. Add your broccoli, mix and then cover with a lid for 5-7 minutes ( stirring occasionally )
4. make sauce by mixing sugar and soya sauce in a small bowl
5. rinse the can of chickpeas
6. add garlic in with the broccoli along with 1 tbsp of sauce. mix and allow the garlic to get fragrant for 30 to 45 seconds
7. add the chickpeas along with the rest of the sauce and a couple tbsp of water. Reduce the heat, mix then cover with a lid for a few minutes
8. serve with rice and top with cilantro and sesame seed if you desire
3:51 Curry noodles:
2 large servings rices noodles of choice
1 -3 tbsp red curry paste ( sub for green )
1/2 block tofu ( more if you desire )
1 can coconut milk
1 large head broccoli
2 tbsp olive oil
salt to taste ( about 1/2 tsp )
1. soak rice noodles ( or cook according to package )
2. Chop your broccoli into bite size florets, chop the stock into bite size pieces as well.
3. heat a pan on medium heat + add olive oil. Add your broccoli, a pinch of salt, mix and then cover with a lid for 2-3 minutes
4. Add the can of coconut milk and curry paste, mixing it really well. Season with a good pinch of salt. Cover with a lid and reduce heat to low
5. Heat another pan on medium heat, add olive oil, and once hot add cubed tofu, season well with salt and brown on all sides
6. Once the broccoli is cooked within the curry mixture then add your rice noodles and tofu. Mix really well ( see video for the note regarding the noodles and cook time )
7. Serve and top with sesame seed and cilantro if you can!
7:34 Baked Spicy Rice:
3-4 stocks of green curly kale
2 cups white long grain rice ( jasmine or basmati )
1 can chickpeas
1 can diced tomato
2 tbsp gochujang ( sub for another hot sauce and add to your liking )
1 tbsp olive oil
1 tsp salt
2 cups water
1. Pre heat oven to 350F ( 175C )
2.Cut the kale off the stocks and into bite size pieces
3. Rinse your rice thoroughly and rinse can of chickpeas
4. Add all ingredient into a baking dish with a lid mix well then place into the preheated oven for 40 minutes. Stir once 15 – 20 minutes into the cook time
5. Turn off the oven, crack the door and allow the dish to sit undisturbed for 10 more minutes before serving.
6. Top with cilantro and lime juice if you have it on hand
10:39 Pumpkin white bean soup:
1/4 medium sized pumpkin ( one medium sized butter nut squash )
1 can coconut milk
2 tbsp curry powder of choice ( something with warmer spices is really yummy )
1 can white beans ( kidney or navy )
1 stock green kale
2-3 cups water
salt to taste ( about 1 tsp )
1. cut and peel your squash into larger than bite size pieces and place it into a pot with 2 cups water and 1/2 tsp salt ( about )
2. Cook the squash on medium high heat for 15-20 minutes ( or until squash is tender ).
3. In the mean time rinse your beans and chop your kale
4. Once the squash is tender crush it with your spoon leaving some chunks. Then add the can of coconut milk, 1 more cup of water ( if you want the soup a thicker consistency you can not add extra water ). Add the rinsed can of beans, curry powder and chopped kale, season with more salt.
5. Mix then cover with a lid, reduce the heat to medium low. Cook for 10 more minutes
6. Serve and enjoy
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Hello there my beautiful friends welcome to another video I’m so grateful that you’re here joining me along on this one I came up with some amazing five ingredient dinner ideas that I had to share with you they’re somehow all very flavorful even though they’re only using five ingredients and of course they’re
Simple to make and great for those looking for some recipes that uh are more budget inclined so the recipes I’ll be sharing with you today are a broccoli chickpeas stir fry a red curry noodle a spicy baked rice and a squash bean soup after each recipe I’ll be going over some
Modifications that you can make and yeah let’s just Dive Right In to start this broccoli chickpeas stir fry of course we got to chop some broccoli so I just took the butt end that wasn’t looking so great off of the broccoli stock but I am keeping the stock around and going to
Throw it into this dish it is so delicious it adds such a nice layer of crunch to the end of a meal so keep your broccoli stocks do not throw them out after I got the broccoli chopped up and set aside I’m now mincing 5 to six
Cloves of garlic you can add less garlic or more garlic depending on your garlic preference I then opened and rinsed a can of chickpeas it’s up to you if you want to keep the skins on the chickpeas or not but I got a pan nice and hot with
Some olive oil and then threw the broccoli in there allowing it to do its thing for 5 to 7 minutes and in the meantime I’m making our sauce so I’m going to add 1 tbsp of sugar and 3 tbspoon worth of soy sauce to a bowl and
That’s it that’s all we got sweet we got salty an amazing flavor combination I then threw the garlic into the pot and allowed it to get fragrant for about 30 seconds adding 1 tbspoon of the sauce mixing everything together and then throwing the chickpeas in as well I’m
Going to cover that with a lid and allow it to do its thing for about 3 minutes before adding the rest of the sauce and a splash of water mixing everything together throwing the lid back on and just allowing the flavors to marinate for a few extra minutes before serving
Up the rice and our broccoli chickpea mixture you can top this off with some sesame seeds and cilantro if you have it around I’d also suggest doing some green onion it’s totally up to you I also cracked some black pepper on top for a little bit of spice call me a cheater or
Not but it’s definitely not necessary for it but yeah let’s enjoy the Montage of the beautiful dish and this amazing Mountain recipe number one done already and some modifications that I can suggest to you to make is you can use tofu instead of chickpeas or white beans instead of chickpeas you could use cauliflower instead of broccoli you could add Ginger you could add chili add onion uh obviously those modifications
You’re adding more ingredients to the recipe but obviously you don’t have to make this a five ingredient recipe dinner you can add more as you will to add a bit more flavor and if you have noodles you could use noodles instead of rice I’m not counting rice as an ingredient for this
Recipe call me a cheater if you will but we all usually have rice on hand and can cook up some R some rice if we’re making a stir fry anyways let’s move on to the second recipe if you hang out and watch my videos often you know that finally you
Have convinced me to no longer boil my rice noodles so here I am soaking my rice noodles in some hot water and allowing them to do its thing while I prep some other stuff so the same rule applies with this broccoli as it did for the last recipe save the stock it adds
Such a lovely crunch to your dish I heated a pan added some olive oil along with the broccoli stirring that all together ensuring the broccoli was thoroughly coated in the oil seasoned it with salt and after a couple minutes I added a can of coconut milk and 1 tbsp
Of curry paste feel free to add more curry paste if your heart desires it just depends how spicy your curry paste is and how spicy you love your dish I covered it with a lid and allowed it to do its thing while I cooked up some tofu
Season your tofu well my friends tofu needs salt it’s pretty plain otherwise after 7 to 9 Minutes of the curry sauce doing its thing I added the noodles covering it with a lid for a few minutes before adding the tofu and if your noodles are thinner add your noodles at
The very very end right before serving but if your noodles are thicker like mine then the soaking process won’t thoroughly cook them and you need to add them to the heat of the curry to do the final little cook but yeah plated myself up a big bowl of it sprinkled it with
Some sesame seeds and thoroughly enjoyed you always let me know you always let me go my Way all right recipe number two already done some modifications that i’ make for this one is you could use cauliflower and not broccoli you could use a curry powder instead of a curry paste and just make sure that you read the label of the curry paste that you buy because
Typically they’ll have shrimp paste or some sort of fish sauce inside of them so just make sure the one that you buy is vegan if you are are vegan you could use a green curry paste instead of a red curry paste uh you could have a thicker
Or thinner noodle the noodle size is totally up to you and you could top it off with green onion and cilantro before we move on to recipe number three I’d like to say a big thank you to Squarespace for sponsoring today’s video I’m currently in the process of redesigning my website and I
Feel like the most difficult part about doing that is trying to gather all of my own footage and all of my own stuff because it’s just scattered amongst different hard drives and hard drives and I’m not very organized but Squarespace makes the actual website building process so simple you can
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Purchase of a domain or website again thank you to Squarespace for sponsoring today’s video and let’s move on to recipe number three so for the baked rice dish I wanted to add a green that was hearty super nourishing and a good texture so that’s why I went for curly green kale
But you can do whatever green your heart desires it really doesn’t matter that much however I added two cups of long grain white rice to a bowl I simply did this because I didn’t have a fine mesh strainer on hand and it was the easiest mechanism to wash wash and rinse my rice
I then added it to the pot along with one can of diced tomatoes 2 cups of water opened a can of chickpeas just set that aside well I got 2 tbspoon worth of goju Jang into the pot along with 1 tbspoon of olive oil and a teaspoon
Worth of salt goju Jang is a Korean chili paste just for anyone that’s unaware I then added the rinsed kale and chickpeas make sure you rinse the kale really well before you add it to the pot because bugs love to hang out in curly kale I threw the lid on top and then
Chucked that into the oven at 350 F which I believe I’ll put the Celsius conversion on screen for you and cooked it for 40 minutes when I talk about the modifications for this recipe I’ll also explain a technique to ensure this rice is very fluffy at the end and not flat
And hard or overcooked but yeah stay tuned for that EAS when it’s you by my side shining through the cracks like the first Morning Light feeling like sh through the days and the Night Living In Your Arms recipe number three is a great one for meal prep or just making something
In bulk so that way you have something to snack on throughout the week and some modifications that you could do is use Brown rice however if you do do that you will you will have to add more water because brown rice takes a little bit longer to cook and requires a bit more
Water to soften so add maybe an extra half a cup to 34 of a cup of water and something that I will mention for this is once the recipe has cooked for the amount of time that I suggested turn off the oven and allow it to sit in the oven
Don’t touch it don’t do anything to it for about 10 minutes extra and that will will help the rice fluff up and um just become you know a lot better tasting uh but some more modifications you could use a different hot sauce Frank’s Red Hot Sauce would be great for this recipe
I would say add about 1/4 cup to um about half a cup depending on your spice spice preference you could use broccoli instead of kale and you could add more veggies like celery or carrots some onion cauliflower and yeah let’s move on to recipe number
Four so for this squash bean soup I got a chunk of pumpkin but it does not have to be pumpkin you can do whatever squash your heart desires it’d be great with a butternut squash for instance and I cut the kind of dried ends off and tried my
Best to peel this pumpkin with with this knife and it was a struggle I do have to say you can 100% buy already peeled chopped a squash at the grocery store you do not have to go through the same struggle that I went it’s up to you and
How easy or difficult you want to make this recipe I then got it into slightly larger than bite-sized pieces threw that into the pot that I’m going to cook it in along with a couple cups of water and a good amount of salt I did not measure
It but a few pinches of salt got the lid on there and then threw that onto the stove on medium high heat for about 15 to 20 minutes obviously it’ll cook a lot faster if you cut the pumpkin a lot smaller but once it’s soft crush it with
Your spoon add a can of coconut milk and your favorite curry powder it does not have to be the same curry powder that I’m using but I would suggest a warmer spice Masala blend so something with cinnamon and cardamon and clove and a little bit of chili I added 2 tablespo
Worth of it seasoned it with more salt added a good splash of water a can of white beans and then sprinkled in some kale as well I had some leftover and I was thinking oh I have one more ingredient to add to this soup what could I do something green something
Nourishing AKA kale and then after about 10 minutes I served myself up a big bowl of this delicious soup I would say this recipe was actually the simplest one to make besides the peeling of the pumpkin but if you serve this to your friends or your family I swear to you they’ll think
That you are an amazing cook that knows what they’re doing okay let’s do a little taste test I’ve already tasted this so many times but it is so good this is probably my favorite simple recipe like so flavorful especially when you just have one of your favorite Curry
Powders this one is like a warming spice Masala blend so you can also add whatever green you could do spinach you could do broccoli you could do Swiss chard you could also make this more fun as well add some tomatoes to it add some carrot friy some onion and garlic to
Begin with like make it as fancy as you want to but make it as simple as this as well this is a winner this is a winner especially for the cooler weather with the squash it’s in season we’re ready to enjoy all right cheers my friends the only modification that I
Would make outside of the ones that I already suggested is to use lentils instead of white beans that would make it a delicious Curry um you could use use red split lentils or a whole lentil it just depends the cook time obviously so just take that into consideration but I hope you guys
Enjoyed today’s video and got inspired to get into the kitchen after some of these recipes if you try any of them let me know down in the comments or over on Instagram I’m not Super Active on that social media platform I prefer making long form videos for you but every once
In a while I check out what you guys are doing over there and also share myself anyways I hope you guys liked this video and if you could get give it a thumbs up I’d really appreciate that and click that subscribe button uh that would make
My heart light up so I hope you have a beautiful rest of your day and I’ll see you again so very soon