I love curry, and I make it as often as I can. This recipe is quick and easy and tastes so good. This recipe does have a good kick. Serve this with your favorite pita or flatbread and soaked brown rice.
In a Dutch oven heat oil, add onion and cook until tender a slightly golden brown. (2-3 min)
Add red chili and cook until tender.
Add ginger, cilantro, bay leaves, and curry powder continue cooking.
Add beef to curry mixture and cook until browned.
Add tomatoes, and chicken stock deglazing the brown bits off the bottom of the pan.
Stir in the lentils and simmer on low for 30-40 minutes, stirring occasionally.
I am not a fan of beets! My family will attest to that. However, when they come in my CSA box, I have to eat them. In order to do that I find or create recipes that allow me to incorporate them into my diet. I adapted this recipe from a recent Food and Wine recipe, and it was heavenly! I love to top this with Brown Butter and Sage leaves, but any pasta sauce will do.
Preheat oven to 375 degrees. In a baking dish with a lid, place beets and drizzle olive oil to coat.
Salt and pepper the beats.
Add 1/4 C filtered water to the baking dish, cover and bake for 1 hour, until the beets are tender.
Uncover dish and let beets cool completely.
Peel skin of beets and cut into 1-inch pieces, transfer to a food processor or blender to puree.
In a mixing bowl with paddle attachment, combine 1 1/2 C of beet puree (reserve any remaining for another recipe), ricotta, egg, nutmeg, 3/4 C Parmigiano-Reggiano Cheese, and 1 T of salt.
Mix until ingredients are combined, scrape down the sides of the bowl.
Sprinkle flour at low speed until dough comes together. You may not need all of the flour.
Scrape dough onto floured work surface, knead the dough until smooth and slightly sticky.
Place into a bowl and cover with a damp towel.
Let stand at room temperature for 4-6 hours.
Line baking sheet with parchment paper and dust with flour.
Cut gnocchi dough into 10 pieces and roll each piece into 1/2 in. thick rope.
Cut ropes into 1/2 in thick pieces and transfer to prepared baking sheets.
Bring a large pot of water to a boil.
Add 1/4 of the Gnocchi to the water and cook them until they rise to the surface.
Repeat this process until all the dough is finished.
Drain them and place them on a baking sheet that has been coated in olive oil.
To serve: Melt butter in a large skillet until the milk solids start to brown.
Toss in sage leaves and simmer until fragrant (med. low temperature).
Add Gnocchi to coat and serve with extra Parmigiano-Reggiano.
After having some great (but not very healthy) Nachos Grande at a local restaurant, I decided to try to create a healthier version at home. It’s a pretty versatile recipe, so mix it up with whatever you have on hand. I’m sure peppers, corn, and olives would all be great in it. I like to use up beans and meat leftover from previous meals too, which makes for endless combinations.
Saute onions and garlic in butter until translucent. Add meat and homeade taco seasoning and cook until meat is browned. Next add tomatoes and beans and cook until warmed.
Preheat the oven to 350. Then spread 1/2 of the tortilla chips in the bottom of a 9X13 pan. Pour 1/2 of the meat mixture on top. Cover with 3/4 cup of cheese. Repeat layers. Bake 10-15 minutes until cheese is melted.
While the casserole is baking, mash the avocado with the fork and mix with the lactofermented salsa.
When casserole is done, top with shredded lettuce, guacamole and kefir/sour cream. (You could also serve any of these on the side, if you happen to have any picky individuals at your house like I do at mine!)
Cooked spaghetti squash with Kale in wine, very tasty. It is a quick and simple and a great way to eat your veggies!
In a large pot add 8 quarts of water, bring to a boil.
Add 1 T salt and then the spaghetti squash halves, cook for 15 min.
Let cool completely.
Once cool remove flesh from shell and leave in a bowl.
In a cast iron skillet, heat olive oil.
Add garlic and red pepper flake, cook until tender
Add chopped kale and cook until tender.
Add spaghetti squash, and toss with kale
Deglaze pan, with chicken stock and red wine.
Cook until most of the liquid has evaporated (3-4 min).
Serve with grated pecorino romano cheese (optional).
So after many many trials, this is now my basic vege korma to get the desired basic flavor and consistency that I like. From here you can experiment by adding bay leaves, paneer, cloves, cashews, cinnamon, and coriander to further develop the flavor.
In a large skillet, warm oil on medium heat and add your veges and raisins.
I usually add the garlic, ginger, and onions half way before adding the tomato. Stir occasionally.
When your veges are close to tender, add the tomato and let cook for another five minutes. Stir occasionally.
Mix in cumin, turmeric, and curry and let cook for a few minutes. Stir occasionally.
I mix the coconut milk and yogurt together and then stir it in. And cook for about 5-10 minutes longer. Stir occasionally.
Take it off the heat and mix in the cilantro.
Serve over a bed of rice and enjoy!
*My husband has been noticing a slight dirt taste in it and after tasting each vegetable individually I am pretty sure it is the potatoes. I have started skinning the potatoes and the dirt taste is no longer there.
This was our first year gardening at our current house and found that root vegetables were what did best here. I was trying to think of what to do with them and this is what I came up with. I love roasting root vegetables because instead of watering down the flavor, roasting intensifies the flavors and brings about more complex flavors. This could also be done in the crock pot if you need to be out of the house all day.
You can use whatever root vegetables you have on hand or like. You can also use larger veggies and just cut them to the right size.
Wash all veggies and peel those that need to be. I peeled the beets and turnips
Heat oven to 425 degrees.
Begin by butterflying the chicken. To butterfly a chicken you simply cut down one side of the backbone and then down the other side of the back bone. Don’t cut right down the middle of the backbone but on either side of it. Remove it completely and save for stock. Now open up the chicken so you can see the inside. To get the chicken to lay flat you need to do something about the keel bone (breast bone), You will see this right in the middle of the two breasts. You can remove the keel bone by cutting through the membrane on top of the keel bone so that the membrane will separate and then push the breasts apart and the keel bone will “pop” out. Run your finger along both sides of the bone and then pull it out. Trim any unwanted fat from the chicken and slide a finger between the skin and meat so you can season between them. Place your meat in a 9 by 13 pan skin side up and season the meat of the chicken under the skin. I used salt, pepper, thyme, parsley, garlic powder, onion powder, and paprika. But use what you like. Then flip the chicken over and season the inside of the chicken.
Drizzle veggies with about 2 T olive oil and salt, toss to coat. Place veggies around chicken and roast for 45 min. Turn chicken over and sprinkle some seasoning on skin. Turn the heat down to 350 (or skin will burn) and roast for another 45 min. Pull out when when chicken is done (potatoes should be soft and veggies should have a slight crunch to them still.) Let chicken rest 5 min and then cut to desired portions. There you have it a low fuss great tasting supper.
Just like in the animated movie, this ratatouille is visually pleasing and has the flavor to back it up.
Slice the tomatoes in half. Lay them face down on a cookie sheet. Broil for 5-7 minutes until lightly blackened.
Stew tomatoes on the stove for 15 minutes to slightly reduce. Add the onion and garlic.
Let the tomatoes cool slightly. Blend the tomatoes until lightly pureed.
Preheat the oven to 375*. Slice the zucchini, squash and peppers on a mandoline (or slice thinly with a knife).
Pour the tomato puree into a 9×13 pan. Arrange the zucchini, squash and peppers in a circular pattern around the pan. Drizzle with olive oil, sprinkle with salt and pepper. (sprinkle with cheese if you want)
Cover with parchment paper cut to fit the dish.
Bake for 50-60 minutes. Remove the parchment paper ten minutes before taking the dish out of the oven.
I created this recipe after working all day in the garden and needing an easy meal that was quick, healthy, and delicious. It’s a great way to use up a surplus of vegetables (either in your garden or fridge)! This is a super quick and satisfying meal that scored big in my home. It’s especially delicious with portabella mushrooms, too. *Note: if you use veggies that require a longer cooking time, simply add them at the beginning when you sauté the onion. For veggies that cook up softer, add them at the end. I serve this over soaked and steamed rice Enjoy!
Chop and brown onion and carrots in 2 T. butter with a pinch of sea salt. When onions turn translucent and carrots begin to soften, cover pan with a lid and let simmer while chopping up remainder of vegetables. This will allow carrots and onions to slightly brown. *Sautéing carrots with the onions allow them the extended cooking time needed.
Remove lid and add 1 T. Butter, chicken thighs, and ½ tsp Sea Salt. Sauté until chicken turns color and is just over half done.
Add the Soy Sauce, Lemon Juice and Honey. Stir. Add the peppers, broccoli, and tomatoes, and stir to coat them. Place lid back on pan and let cook an additional 3 minutes or so – until chicken is finished cooking. *Be careful not to overcook and make your broccoli or other veggies soggy!
Remove lid, stir, adjust seasoning with salt and pepper if desired. Serve over bed of soaked steamed brown rice and enjoy!
Gluten-free, dairy-free, egg-free, night-shade free…perfect for those with allergies or just wishing to avoid a particular food group. While the ingredient list is a bit long, it is actually simple and quick to put together, and has a wonderful flavor! The recipe can easily be doubled or tripled to feed a family.
Place cashews and water in a blender with next 5 ingredients and blend for several minutes until smooth. Strain, set “milk” aside and stir solids together with chicken and 1/2 tsp. salt. Divide this filling mixture among the tortillas, roll up, and place into a greased 7×9 pan.
Heat coconut oil and add arrowroot until bubbly. Slowly add chicken broth, cumin, and “milk” from the cashew mixture, heating until thick. Pour over enchiladas and bake at 350 for about 20 minutes, until hot and bubbly.
Not long ago, I ran across the idea of cooking spaghetti noodles and sauce, all in one pot. This method eliminates the need to cook the pasta separately, and even better, I don’t have to add tomato paste to make the sauce nice and thick. You can, of course, substitute dried herbs in this recipe and fresh tomatoes and juice, or purchased canned tomato products. The Jalapeno peppers make it spicy, but not overwhelming. Zucchini is optional, but this is a great way to use some if you have it… zucchinis take on the flavor of what they are cooked with, as they are so mild tasting.
In a large pot that has a heavy bottom, or a cast iron Dutch oven, melt the olive and coconut oils together on medium-low heat.
Add the onion, garlic, Jalapeño, green pepper, and zucchini. Stirring often, saute until the onions are getting soft.
Add the basil, parsley, oregano, and thyme and cook for about 30 seconds more. Add the ground beef. Turn the heat up a little.
Continue to cook, chopping up the meat and stirring until the meat is all browned.
Add the drained whole tomatoes and chop them up. Add the tomato juice, sea salt, and pepper.
Bring it all to a boil, stirring often, and then add the spaghetti noodles, stir well, bring to a boil, reduce heat, cover and simmer, stirring often for about 15 to 17 minutes. Once in a while, test a piece of the pasta to see if it is as done as you like.
Then, it’s finished, thick and lovely! Serve warm with grated Parmesan cheese.
This reheats well. Serve with a fresh crisp salad for a complete meal.
Pesto is a great marinade for meat dishes, especially chicken. Serve it with soaked rice or the pasta of your choice. It is a quick and easy dinner.
Preheat grill to 400 degrees.
Salt and pepper chicken and place in a non-reactive, preferably glass, baking sheet.
Make Pesto
In a food processor place basil, pine nuts, Parmesan, romano, and lemon juice. Blend until all is finely ground. While the blender is going drizzle is olive oil until a thick paste is made. Reserve 1 C of the pesto. (This recipe make more than you need, so freeze the remainder until you need it again.)
Rub pesto over seasoned chicken and marinate 30 minutes - 1 hour.
Grill chicken 5-7 minutes on each side until done. Serve immediately.
This easy sandwich is my favorite go-to lunch!! It is full of good fats from the raw butter and avocado, protein from the turkey and cheese, and yet bursting with flavor.
Spread softened butter on the toasted and cooled bread, then smash avocado on top. Sprinkle with salt and balsamic vinegar, then place one slice of turkey on top. Spread with mustard, then add cheese and top with the final piece of turkey. Enjoy!