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 cloves, minced

• 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 chiles, or 1 serrano, or ½ jalapeño, thinly sliced

• 2 cups cauliflower florets

• 1 can full-fat coconut milk

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh lime juice, plus 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:

• 2 cups cooked basmati rice

• a few big handfuls of fresh basil or cilantro

• Naan bread, optional

Mun's Dutch Oven Classic Beef Stew

 

Image from Here

Ingredients:

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.

Garden Salsa

It's garden salsa season!  An abundance of garden tomatoes has led to a daily snack of chips and salsa.  This year I have discovered that heirloom tomatoes make amazing salsa.  They are so sweet and have less seeds, but you can also make this salsa with ANY variety of tomatoes you have on hand.  Each batch tastes slightly different due to the tomatoes, but it is always delicious!

image from here

In a food processor combine: 
3-5 cups tomatoes (or about 5 LARGE tomatoes)
1/2 of one small white onion

2 cloves garlic
juice from 1 lime or 5 drops lime oil
1/4 cup cilantro
1 bell pepper (any color)
1-2 jalapeños (seeds removed)
1 tsp cumin
1 tsp Tone's Southwest Chipotle Seasoning*
1/2 tsp salt (add more at end to taste)

*Feel free to experiment with other spices in place of this if you don't have it.  You can double the amount of cumin, or add some chipotle seasoning, smoked paprika, chili powder, etc.  Also note, the sweetness depends on your fresh tomatoes!

Pasta Calabrese - Bell Pepper Sauce

This is one of my favorite dishes my husband came back from Italy making.  The bell pepper sauce is delicious and a nice change from your typical Tomato Sauce.

Image Credit:  Cooks Illustrated

On low-medium heat sauce 7 minutes:
1 large sweet onion, diced
3 cloves garlic, minced
4 TBS olive oil
Add and sauté 7 more minutes:
3/4 tsp crushed Red Pepper flakes
6 yellow/orange/red bell peppers, diced
1/4 c. pine nuts
1 tsp salt
4 TBS olive oil
-Blend 1/2 of the pepper onion mixture in food processor (or blender).  Return blended mixture back to pan and mix in.  You can blend all of the sauce if desired or do the 1/2 method if you link a chunkier sauce.

-Stir in 1 pound of penne pasta cooked al dente into the sauce.

-Serve warm.

-Sprinkle with Pecorino Romano cheese and fresh basil if desired.

Thai Chicken (or vegetable) Curry

 

This is SUPER simple and tastes very similar to curry dishes 

I've had at Thai restaurants.  Feel free to vary chicken/vegetable ratios to your preference! 

picture image from food network.com

Serves 8

In large soup pan sauce for 7 minutes:

1 small onion diced

2 TBS olive oil

Add and simmer for 8-10 minutes until vegetables are tender:

1 TBS fresh ginger, minced

1-2 TBS "Thai Kitchen" red curry paste

2 TBS white sugar (or honey)

2 tsp. lemongrass paste (or lemongrass oil 2 drops)

4-6 red potatoes (or 2 large russet), diced

3 large carrots, diced

1 red bell pepper, sliced

1 small head cauliflower, diced

2 14 oz cans Thai Coconut Milk

1 tsp salt

Add:

1 lb. cooked chicken, cubed

1 can water chestnuts

salt and additional curry paste to taste

-Serve over Jasmine Rice

-Garnish with fresh basil or cilantro if desired.  

-Garnish with peanuts or cashews if desired.  Lime wedges also are good.

-Optional:  Add 1/4 - 1/2 cup peanut butter to make more of a massaman curry flavor.

Navratan (9 Vegetable) Korma

This is another great Indian dish.  I love how many vegetables it uses.  I'm not sure when I first had this dish...but I've tried many times to recreate it.  Here is a recipe that comes very close to what I remember eating at a restaurant.  Enjoy!

Image from Here.

In large soup pot over medium heat cook 7 minutes:
2 red onions, sliced
2 c chopped tomatoes
3 TBS butter or olive oil
1/2 c cashews
-Add the below spices and cook 1 more minute:
1 tsp chili powder
2 TBS honey
1 TBS Kasoori Methi 
1 TBS garam masala
1 tsp salt
2 TBS fresh ginger
4 cloves garlic
-Using a blender, blend onion, tomato, cashew, and spice mixture until smooth and cream.  Return sauce back to large soup pot and add:
1 can coconut milk
chopped vegetables: potatoes, peas, zucchini, cauliflower, carrots, water chestnuts, green beans
1/4 c. golden raisins (optional)
-Simmer until vegetables are soft.  Season with additional salt to taste.  
-Serve over basmati rice.  Garnish with additional cashews and chopped fresh cilantro.

Ecuadorian Lentil Stew

 

(Picture from Keep Recipes)

My friend Julie made this for me recently.  She lived in Ecuador.  This dish is very simple and delicious! It makes great leftovers and also a great meal for take and go lunches.  Here is her recipe slightly altered.

Ingredients

• 2-3 tbs oil
• 1 red onion diced
• 1 bell pepper diced
• 3 tomatoes diced
• 6 garlic cloves minced
• 3 tsp cumin
• 1 bunch chopped cilantro
• ~7 cups of water
• 1 lb lentils rinsed
• Salt/pepper to taste

Side dishes:

• Ecuadorian style rice

Instructions:

• Heat the oil on medium heat in a large sauce pan or cooking pot.
• Add the onion, bell pepper, tomato, garlic, cumin, salt,  and 2 tablespoons of the cilantro to make a refrito for the stew.
• Cook, stirring occasionally, until all the ingredients have softened, about 5 minutes.
• Add the water and increase heat to bring water to boil.
• Add the lentils and reduce the heat to medium low, cover partially and cook until the lentils are tender. Taste and add salt if needed, stir in the remaining cilantro, and remove from the heat.
• Serve with Ecuadorian style cooked rice, carne asada o carne frita (fried thin beef steaks), fried ripe plantains or fried green plantains, and a small salad or avocado slices.
  
  
  
  

  Instant Pot Directions: Saute onion, oil and spices for 5 minutes.  Add only 4 CUPS of water (not 7).  Add all other ingredients.  Pressure cook for 11 minutes.

German Potato Salad

 I really like this version of Potato salad.  It is a favorite of my family, and I hope you like it too.  THe original recipe came from melskitchencafe.com. I've made a few personal adjustments. 

In large pan boil Potatoes for 20 min:

•  3 pounds red potatoes (about 8-9 regular-sized potatoes) 
• -After boiling potatoes, drain and cool potatoes in colander.  While cooling, make onion mixture. Once potatoes are cooled, cut into small cubes.
• 
  
• In same large pan combine the following:
•  1 sweet onion, diced 
•  2 tablespoons sugar 
•  2 teaspoons salt 
•  1/2 teaspoon celery seed 
•  1/4 teaspoon black pepper 
• 1/3 cup extra virgin olive oil
•  1/3 cup white or apple cider vinegar 
• 1 TBS dried parsley
• 1/3 tsp smoked paprika (or chipotle chili powder or smoked chipotle powder--for more of a subtle kick)
• -Saute over medium heat for 10 minutes until onions translucent and tender

•  Stir together cubed potatoes/onion mixture. Top with:

• 4-6 slices bacon, cooked and crumbled
• season with extra salt/pepper to taste
• -Garnish with some fresh chives

Chicken Pot Pie Soup

This is a flexible recipe.  

Soups are a great way to utilize all of the 

random vegetables in your fridge/freezer!

(Image from two peas & their pod)

Carmelize over medium heat for 7 minutes:
1 onion
3 TBS olive oil
4 cloves garlic, minced

Add and simmer 10 minutes until vegetables just tender:
1 TBS Thyme
2 tsp salt
1/2 tsp pepper
2 c. celery, chopped
2 c. carrots, chopped
1 1/2 c. peas
2 c. zucchini
2 c. cooked chicken
2 quarts chicken broth (prefer Trader Joes brand)
*Optional add ins:  cooked rice, barley, quinoa, orzo, parsley, mushrooms
*Serve with rolls, biscuits, or soda crackers
*Trader Joes 21 Chicken Salute Seasoning works well with this recipe as well.

Pasta Fagioli

This dish was introduced to me by my husband. Of course it tastes best when he makes it, but I make it myself a lot too because it is one of my all-time favorite pasta recipes. The mashed white beans give an interesting twist to the usual "pesto-pasta" recipe. (Picture from ChoosingChia).  This is also a GREAT recipe to add summer veggies to such as cherry tomatoes, zucchini, kale, etc!

Pasta:
13 oz Barilla Whole Grain Pasta (fusilli works best, but you can use shells, penne, etc.) Boil six minutes oil, then drain in colander.

While pasta cooling/draining:
Caramelize 5 minutes 1/2 large onion, diced in 2 TBS olive oil.
Add 1 15 oz can white Northern Beans (not drained)
Simmer onion and beans together for about 5 minutes. Begin mashing the mixture with the back of your spoon until 1/2-3/4 of pan looks like a mashed paste.

Pasta:
Place drained pasta back into large cooking pan.
Season with:
1/2 tsp salt
1/4 c. extra virgin olive oil
1/2 tsp garlic seasoning
Fresh Garden vegetables such as cherry tomatoes, zucchini, kale (optional)
Toasted Pine Nuts (optional)
1/2 cup prepared pesto (homemade or I like Costco brand-freezes well too)
-Add: mashed bean/onion mixture and mix all together until well combined
-Serve at room temperature topped generously with grated pecorino romano cheese and chopped fresh basil

Taco Soup (chicken or beef)

I love taco salad, so I guess it makes sense that I love this hearty taco soup (I often even use leftovers for "taco salad" the next few days).  Fall is never complete if I don't whip up some of this.  My family loves this meal.  It is also a great meal for entertaining.

Makes 6-8 servings
Ingredients:
1 c. ground beef (cooked) or 1 c. cooked/diced chicken
1 medium onion, chopped
2 bell peppers chopped (any color)
1.5 oz taco seasoning
1 16 oz can corn
1 16 oz can black beans, rinsed and drained
1 14 oz can stewed tomatoes (blend this up before adding if you don't like huge tomato chunks)
1 14 oz can petite diced tomatoes
1 14 oz can tomato sauce
1 4 oz can green chilies
Tortilla chips, cheese, avocado(a must in my opinion!), sour cream, fresh tomatoes for topping
1.  Caramelize onion in 3 TBS olive oil over medium heat for 7-10 minutes.  
2.  Add all other ingredients (except toppings) and simmer on low for 20-30 minutes.  
3.  Serve warm with desired toppings.

Thai Green Curry Vegetables

Simple, Healthy, Delicious!  

I think this is my closest Thai restaurant copycat invention.  I've never had exactly this, but the sauce tastes very similar.  You could certainly alter the vegetables or add chicken if desired.

In large pan heat over medium for 15 minutes or until vegetables just tender:
2 TBS olive oil
1 yellow onion, sliced
1 head cauliflower, diced
4 medium carrots, cut on the diagonal

Add and heat until warm:
1 cup frozen peas
1/4 tsp salt
1 TBS sugar
1 can coconut milk
1/4 c. chicken broth
2 TBS green curry paste (I used Thai Kitchen brand)
1 TBS fresh ginger, minced
1/2 c. chopped FRESH basil
-Serve warm (with rice if desired)

Apple Onion Tart

This is a little bit on the unusual side and you may be hesitant to try it :)  This is kind of a hit or miss recipe.  Some people LOVE it and others can leave it.  I personally like the unusual combo of apple, onion, cheese, and bacon.  You can make mini ones, or family style as pictured above.

Ingredients 

1 cup (4 oz.) shredded Asiago cheese, divided 

2 tablespoons butter 

1 3/4 cups diced sweet onion 

1 3/4 cups peeled and diced Granny Smith apples (about 2 large) 

1 tablespoon light brown sugar 

1 tablespoon balsamic vinegar 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon table salt 

2 teaspoons dried thyme 

4 bacon slices, cooked and finely chopped

1 Package Puff Pastry

Preparation 

1. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onion and brown sugar, and sauté 5 minutes. Add apple and vinegar, pepper, salt, and thyme, and cook, stirring occasionally, 10 minutes or until golden brown. Remove from heat, and cool completely.

2. Preheat oven to 400. Roll out puff pastry and cut each square of pastry into 3rds making six rectangles.  Lay rectangles on a 111x 17 baking sheets lined with parchment.  Spoon apple onion mixture then Sprinkle bacon and cheese on top.

4. Bake at 400 for 20  minutes or until edges of puff pastry are golden brown. Remove from pan to a wire rack and cut into desired size after it has cooled.  Serve warm or at room temperature.