Allison's Coconut Vegetable Curry

Another delicious curry recipe.  It also makes amazing leftovers!
Recipe and Image from Love and Lemons

 

Ingredients
  • 1 tablespoon coconut oil
  • 1 cup chopped yellow onion
  • 2 garlic clovesminced
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cardamom
  • 1 teaspoon sea salt
  • 2 cups cubed butternut squash (or sweet potatoes)
  • 3 red Thai chilesor 1 serrano, or ½ jalapeƱo, thinly sliced
  • 2 cups cauliflower florets
  • 1 can full-fat coconut milk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juiceplus lime wedges for serving
  • 4 cups fresh spinach
  • ½ cup fresh or frozen peas
  • Freshly ground black pepper

Instructions

  • Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
  • In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
  • Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.
  • Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.
  • Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.
For serving:
  • a few big handfuls of fresh basil or cilantro
  • Naan breadoptional

Healthy Strawberry Milkshake

Here is a sugar free milkshake option.  You can eat this immediately OR put it in the freezer for 3 hours and then serve as ice cream.  The shake will freeze really hard after 5 hours and will have more of an icy consistency, but you can certainly still eat it that way.
Image from Here


INGREDIENTS:
1 c. plain whole fat greek yogurt
1 1/2 c. milk of choice (or 1/2 and 1/2 for creamer flavor)
2 medium frozen bananas
3 c. frozen sliced strawberries
6 drops of lemon essential oil
-Blend all of the following.  Add more milk/yogurt to get your desired consistency.
-Serve immediately or freeze in desired container for 3 hours before serving as "ice cream."

EXTRA OPTIONS:
-You can use fresh fruit, but it won't thicken up the same way giving you that milkshake texture/consistency.
-You can also use 2 TBS of orange juice concentrate instead of lemon oil.  That tastes really good too!
-Cottage cheese also works well as a substitute for yogurt
-If you're feeling adventurous, add 2-4 fresh basil or mint leaves

Mun's Dutch Oven Classic Beef Stew


 
Image from Here

Ingredients:

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2 tablespoons olive oil and 1 TBS butter
1 pounds boneless sirloin tip, trimmed and cut into bite-size pieces
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
8 ounces cremini mushrooms, quartered
2 medium sliced red or yellow onions
3 sliced medium carrots
2 medium parsnips peeled and sliced
4 large red new potatoes unpeeled, cut lengthwise into 4, then cut in half lengthwise,
10 ounces frozen pearl onions (about 1 3/4 cups)
6 small garlic cloves, smashed
1 cup cooking masala wine
1⁄4 cup all-purpose flour (omit for gluten free version)
1 quart beef stock, divided
1 herb bundle tied with kitchen twine: 2 sprigs fresh thyme (or 2 tsp. dried thyme) and 4 large sprigs of parsley, and 2 bay leaves
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
2 tablespoons thinly sliced fresh chives for garnish

Directions:

1. Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt and cook until well browned on 2 sides, 4 minutes per side. Transfer browned beef to a plate or bowl and set aside.

2. Add butter and mushrooms to Dutch oven, and cook, stirring often, until browned, about 5 minutes. Transfer to a plate or bowl. Add sliced onions and cook until begin to brown, stirring occasionally, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add masala wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.

3. Whisk together flour and 1 cup of the stock in a small bowl; whisk into mixture in Dutch oven until incorporated. Stir in carrots, potatoes, parsnips, mushrooms, beef, herb bundle, bay leaves, pearl onions, remaining 3 cups stock, and remaining 1/2 teaspoon salt; bring to a boil.

4. Stir in mustard and red wine vinegar into beef mixture. Cover and bake in 350-degree oven for 1 1⁄2 hours. Remove from oven; discard herb bundle and bay leaves. Ladle stew into soup bowls and sprinkle with chives.

Curry Egg Toast

 

Super simple, quick, and delicious!  This is a slight variation on the classic fried egg toast you may want to try!  Seasoning with curry creates this subtle sweetness and is an unexpected delicious twist.  My son gets credit for this idea--Thanks Bradford!
Image from here.

INGREDIENTS:
Egg
Toast
Honey (or hot honey which has a subtle heat kick)
avocado
salt/pepper/CURRY
*crumbled bacon-optional

DIRECTIONS:
While your toast is toasting...Fry up an egg in a cast iron skillet.  Season with salt, pepper, and CURRY.  Cook to desired doneness (is that even a word?).  Butter your toast, top with your fried egg, sprinkle with bacon and some avocado slices.  Drizzle with a little honey.  Enjoy a delicious and healthy start to your day!

Michelle's Slow Cooker (or Instant Pot) Beef Stew

Stew is a classic.  This is a simple and hearty meal that men particularly like.  Serve with warm biscuits if you want to have extra happy diners!  Note, when making stew, try to have all your vegetables/meat cut to the same size so they cook more similarly. Image from here. 

INGREDIENTS:
1-2 lbs beef stew meat (1 inch cubes)
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp paprika (smoked paprika is good too!)
1 tsp Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
2 stalks celery diced
1 clove garlic, minced
2 bay leaves
1 can petite diced tomatoes
*optional--can also add sweet potatoes, (mushrooms/peas--add these two at the very end before serving)

DIRECTIONS:
1.  Place all ingredients in the slow cooker.  Cover and cook on low for 8-10 hours or on high for 4-6 hours.  
2.  If using an instant pot, brown the meat first and cook about half-way through, then add the rest of the ingredients and pressure cook for 3-4 minutes.
3.  Serve warm in bowls (note this recipe does not have flour, so your stew will have a thinner broth).


Chocolate Peanut Butter Breakfast Cookie


Another breakfast cookie...can you tell I like breakfast cookies?  I like to make big batches, and yet they somehow disappear so quickly at this house with all the hungry mouths and snackers! Image from Here.

Yield: 12 servings Ingredients: 1/2 cup mashed banana, about 1 large 1/2 cup chunky peanut butter, or nut free 1/4 cup maple syrup 1 tablespoon vanilla 2 tablespoons water 1 1/4 cup oats (or quick oats) 1/2 teaspoon baking soda 1/4-1/3 cup cocoa powder
*optional mini chocolate chips to put on top Procedure: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the banana, peanut butter, maple syrup, vanilla, and water. 3. To the banana and peanut butter mixture add the oats, baking soda, and cocoa powder. 4. Stir the oat mixture into the banana mixture until combined. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Wet fingertips and then use your fingertips to flatten each mound of dough. 6. Place in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down. 7. Store in an airtight container or resealable plastic bag for up to 1 week in fridge or freeze and pull out as needed.

Fiesta Mexican Rice (Instant Pot instructions)

This is a great dish to use as a base for Taco Salad or a burrito bowl, 
as a side dish, or a dish all on it's own.  It makes great leftovers and a great take-along lunch meal.  Note that it also freezes well.  This does make a big batch, 
which I need for my larger teenage boy family!  Plus I'm a big fan of freezing extras for later to save time on a busy week night.  
Image from Here


In large instant pot on SAUTE mode, saute 2 minutes:
6 TBS oil
3 C. basmati* rice
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
2 yellow onions, diced
2 Tablespoons garlic, minced
ADD:
4 3/4 cup chicken broth
1 6oz can tomato paste 
-Pressure cook for 4 minutes.  Release steam when finished cooking.  
Then ADD and stir to combine:
2-3 15 oz. cans black beans, drained
2 bell peppers, diced
1 15 oz. can corn, drained
1 c. chopped cilantro

*NOTE:  if using another type of rice just use the right liquid ratio and cooking time as defined in instant pot direction booklet based on the type of rice you use.  Sometimes I like to use short grain brown rice so I have to adjust accordingly.
NOTE 2:  If you don't have an instant pot, just use your largest soup pan.  You will need to increase the broth and follow cooking times to match the rice package directions for cooking using a stovetop.

Options:
1.  Eat as a stand alone dish
2.  Use as base of burrito bowl (top with meat, salsa, tomatillo ranch, jalapeƱos, etc.
3.  Use as a filling or side dish for your favorite enchilada recipe
4.  Use as a topping or side dish for nachos
5.  Use a side dish to favorite Mexican meals


**Tip:  I freeze cilantro and then I have it on demand for soups and other dishes.  It isn't as bright green, but the flavor is just as good.

Raspberry Cream Pie

I love this pie recipe.  It tastes fresh and the creamy filling is light and fluffy!  
This is a great addition to a Thanksgiving Pie Spread.  You can make this with a traditional flour pie crust, but I prefer the graham cracker crust.
Image from Here.
 

Ingredients
1 9" prepared graham cracker crust

Raspberry (or berry) Topping:
¼ cup white sugar
1 tablespoon cornstarch
1 (12-16 ounce) package frozen raspberries
1 ½ tablespoons water
1 ½ tablespoons lemon juice
1 tablespoon butter
½ teaspoon vanilla extract
fresh berries (optional garnish for topping)

Cream Filling:
1 ½ cups heavy cream
1 (8 ounce) package cream cheese, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

Directions
1.  Whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
2.  Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
3.  Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
4.  Spread cream filling into the pie crust. Top with the cooled raspberry topping and fresh raspberries (optional). Refrigerate pie until thoroughly chilled, 2 hours or overnight.

Applesauce Spice Cake with Brown Butter Frosting

This is a keeper from Melskitchencafe.com (recipe and image from here).  The brown butter frosting is delicious, and the toasted pecans taste like toffee (If you don't like pecans, you could sprinkle with toffee bits instead).


Applesauce Cake:

  • 2 ½ cups (355 g) all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4  teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 cups (500 g) unsweetened applesauce
  • 2 large (100 g) eggs
  • ¾ cup (146 g) neutral-flavored oil
  •  cup (142 g) granulated sugar
  •  cup (142 g) packed light brown sugar
  • 1 tablespoon vanilla extract

Brown Butter Cream Cheese Frosting:

  • 6 tablespoons (77 g) salted butter
  • 3 ounces (85 g) cream cheese, softened to room temperature
  • 3 cups (342 g) powdered sugar
  • 2 teaspoons vanilla extract
  • 2 to 3 tablespoons milk or cream
  • 1 cup (120 g) toasted pecans (toasted pecans have so much more flavor!)

INSTRUCTIONS 

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan and set aside. (If using a glass pan, reduce the oven temperature to 325 degrees F.)
  • For the cake, in a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice. 
  • In a medium bowl, whisk together the applesauce, eggs, oil, granulated sugar, brown sugar and vanilla until smooth. 
  • Add the wet ingredients to the dry ingredients and mix until just combined and no dry streaks remain. Don't over mix. 
  • Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. 
  • Let the cake cool completely in the pan. 
  • For the frosting, place the butter in a light-colored skillet or pan over medium heat. As it continues to cook, it will foam and sizzle. Once melted, the butter will begin to foam and sizzle around the edges. Stir occasionally with a silicone spatula to keep it from burning. As it cooks, the butter solids will begin to brown and it will smell caramelly and nutty. Watch closely so it doesn't burn. Once the solids are golden brown, immediately remove the pan from the heat and pour the butter into a medium bowl to stop the cooking. 
  • Let the butter cool until room temperature and sludgy in consistency, 20-30 minutes.
  • Using an electric handheld mixer (or transfer the butter to the bowl of an electric stand mixer fitted with the paddle attachment), add the softened cream cheese to the butter and mix until well-combined. It will look curdled; that's ok. Add one cup of the powdered sugar and mix until mostly combined. 
  • Add the vanilla, two tablespoons of milk or cream and mix. 
  • Gradually add the remaining powdered sugar while mixing on medium-low speed, scraping down the sides of the bowl as needed. Add additional milk or cream to adjust the consistency, if needed. Mix for 1 to 2 minutes until very thick and creamy. 
  • Spread the frosting evenly over the cooled cake. Sprinkle with toasted pecans, if desired. Cut into squares and serve at room temperature or chilled.