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

Maren's Lemon Roasted Brussel Sprouts and Potatoes

 

This is a great side dish!

Image from Here.

 

Ingredients:

 

2 LBS golden Yukon or red new potatoes (skins on) in slices/wedges

2 LBS Brussels sprouts, trimmed and halved

6 TBS extra virgin olive oil

1 tsp. salt 

Fresh, cracked pepper

1/3 cup chopped fresh flat-leaf parsley

 

 

Sauce Ingredients:  

 1/3 cup fresh lemon juice

2 garlic cloves, minced

2 tsp. Dijon mustard

2 tsp. honey

½ tsp. salt

 

 

Instructions:

 

1.  Preheat oven to 450 degrees.  

     Place Brussels sprouts & potatoes in large, pan greased with olive oil. 

     Drizzle with ¼ cup oil.

     Sprinkle with 1 Tsp. salt and fresh, ground pepper

     Toss to coat.

 

2.  Roast uncovered for 30-40 minutes until veggies are lightly browned.

 

3.  In a bowl, whisk lemon juice, garlic, mustard, and honey.  

 

4. Remove veggies from oven and drizzle with sauce. and toss to coat.    

    Sprinkle with parsley and serve.

Fresh Mint and/or Basil Dressing

My sister discovered this delicious recipe while trying to figure out what to do with her abundant Mint crop growing in her yard.  This has such a fresh taste, you will love it!  As noted in the recipe below, I have also made this same recipe using basil leaves or a combination of basil and mint and that is delicious as well!

This works well on salads, protein vegetable bowls, and street tacos.

 Image and recipe from Cookie and Kate.

INGREDIENTS

• ½ cup extra-virgin olive oil
• ½ cup lemon juice (about 2 lemons)
• ¼ cup packed fresh mint OR Basil leaves 
• 3 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 10 twists of freshly ground black pepper

-NOTE:  I have doubled the amount of mint/basil leaves in the recipe and love that as well if you like a stronger herb flavor.  It is also really delicious to do a combination of Mint AND Basil together!

Egg Toast with avocado and honey

 

So so good.  So so simple.  This is a great meal for one!

Egg toast is kind of a comfort food for me now.  It is a great breakfast, but if we have this just as often for dinner!  This is not something I grew up eating.  There are several variations.  Make it your own!  The picture kind of says it all, so no directions here!

Image from Here.

Toasted Sourdough

Avocado (season with pepper/garlic salt)

Fried Egg (cooked to your preference) seasoned with salt/pepper

Drizzle of honey (or Trader Joes Spicy Honey)

This is the spicy honey from Trader Joes.  This gives the perfect subtle heat kick!

Trader Joes Vegetable Masala Taco

 

Here is another "Trader Joes" recipe.  This recipe is flexible.  You don't have to use these Trader Joes items.  You may find similar substitutes.  I used to make a lot of veggie bean burger tacos in my college years.  The Vegetable Masala Burger from Trader Joes is a fun twist on this due to the spice differences.

Taco Ingredients--use some combination of the following:

Vegetable Masala Burger (Trader Joes brand, cooked according to package directions), cut into strips

Lettuce Greens/cabbage

chopped cucumbers

chopped peppers

shredded carrots

Chopped cherry tomatoes

Cilantro Dressing (Trader Joes brand or other)

Tortilla (Trader Joes has several varieties.  I prefer them over normal store brands, but they go MOLDY QUICKLY, so keep them in freezer until day of use.  They will keep 2-3 days in the refrigerator).

*For your dressing you can also use a favorite ranch dressing, or tzakiki sauce.

Falafel Taco or Salad Bowl

I've become a big fan of Greek Food.  My most recent trip to Europe, I probably ate Greek Food every other day.  It is quick and fresh!

You can make this either salad or taco style!

Image from Here

Image from Here

Using Trader Joes cooked falafel (in frozen section), Mediterranean hummus, tzatkiki sauce, sweet potato fries, and bottled sliced kalamata olives makes this recipe extra simple!

 

Toppings/Fillings Options:
Falafel (Trader Joes has a super easy and simple prepared falafel balls that you just bake in the oven)
Red onion

Hummus

cucumber

kalamata olives
Mild banana pepper rings
bell peppers
tomatoes

shredded carrots

sliced avocado
feta cheese
Lettuce greens/spinach
Tzatziki sauce (Trader Joes has prepared version if you want a simple shortcut)

Microgreens (can also get these at Trader Joes)
Sweet Potato Fries

Build your taco with a tortilla of choice (prefer Trader Joes options since they don't have weird after taste---but they DO GO MOLDY quickly, so keep them frozen until you plan to use them.  They will keep in fridge 2-3 days) and a variety of toppings.  Enjoy!

Mediteranean Flatbread Pizza

This is good warm OR at room temperature OR some of my kinds even prefer it cold! 

This is really easy to make if you use a premed crust, flatbread, naan, 

or pita bread as your base.  

Picture and recipe idea from HERE.

CRUST: (I like to use premade pita bread or Trader Joes Middle East Flatbread)

SAUCE: Spinach Pesto, Cilantro Pesto (see recipe below), or Basil Pesto

TOPPING Ideas:

black or calamata olives

feta cheese

mozzarella cheese

artichokes

arugula (add after baking)

spinach

cherry tomatoes

red onion

sun dried tomatoes

grilled chicken

-Top pita bread with sauce, then layer desired toppings.  

For the cilantro pesto blend the following:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/3 cup olive oil
2 tbsp. pecans
2 tbsp. pine nuts
¼ cup freshly grated Parmesan cheese

 

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.

Massaman Curry using Trader Joe Thai Sauce

This recipe is AMAZINGLY close to the dish I love getting at Thai restaurants.  Using the bottled Trader Joe sauce makes this a super fast and easy dinner!  You can easily make this vegetarian by omitting the chicken or add extra vegetables by adding cauliflower.  I've noted the optional add-ins below.  This also makes great take-to-school lunch leftovers for the next day!

Picture from here.

Carmelize with 3 TBS olive oil for 5 minutes:
1 medium sweet vidalia onion, diced

Add and simmer 15 minutes:
1/2 head Cauliflower, cut into small florets (optional)
1-2 c. cooked chicken (optional)
2 large Russett Potatoes, peeled, cut in cubes
4 large carrots, sliced

2 stalks celery, sliced

1 red bell pepper, sliced
2 cans coconut milk

Add and stir in:
1 11 oz bottle Trader Joes Red Thai Curry sauce
3 TBS peanut butter
2 TBS honey
1 can water chestnuts (optional)
1/2 c. chopped peanuts (optional)

-Serve in a bowl over jasmine or short grain brown rice.  Garnish with fresh cilantro/limes/chopped peanuts/cashews if desired.


Instant Pot Version:  Carmelize onions on saute setting 5 minutes.  Add all other ingredients and pressure cook for 3-4 minutes.
Ketogenic Version (serve without rice and no honey)

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

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)

European Muesli

This is a simple fantastic breakfast. 

This is similar in concept to the recipe COLD OATMEAL, 

but it has a creamy European flare!  

Like any oatmeal, you can really top it with any fresh or dried fruit, nuts, 

shredded coconut, cinnamon, nutmeg, etc. 

 I make a large batch of the oatmeal base and it just sits in my fridge ready to go.  

I often have the batch last for 3 weeks in the fridge!

Tortilla Pie

This is a fun variation to quesadillas or burritos.  Using a cheesecake pan layer your tortillas with toppings and cheese, bake at 400 for 30 minutes, and serve!  Note this is not my picture.  It was taken from a Martha Stewart Magazine.  The recipe below is from Cooks Illustrated so it will look slightly different due to the fresco cheese and tomatoes.

1/4 cup olive oil

2 1/2 cups fresh (or frozen) sweet corn

2 plum tomatoes, chopped

4 scallions, chopped

2 tablespoons minced cilantro

1/2 lime, juice only

1 white onion, chopped fine

1 jalapeno, seeded and minced

3 garlic cloves, minced

1 teaspoon ground cumin

1 (15 oz. can) black beans, rinsed

3/4 cup vegetable broth

4 medium flour tortillas

6 ounces cheddar cheese, grated

2-3 ounces queso fresco, crumbled

Salt and pepper

Cilantro, garnish

1.  Blister the corn in a large skillet over medium-high heat with a drizzle of oil until it’s browned in spots. Then toss the corn with some tomatoes, cilantro, lime juice, and scallions and seasonings.  (You can use the blackened corn from Trader Joes for a shortcut to this step).

2.  Cook the onion is soft, then add the jalapenos, garlic, and cumin and cook until fragrant, just 30 seconds or so or the garlic might burn. Then add the rinsed black beans and broth. Simmer this for 5-7 minutes to soften everything.

3.  Layer in cheesecake pan tortilla-corn mixture-bean/onion mixture--cheddar cheese--fresco cheese.  Repeat three more times.

4.  Bake 400 25-30 minutes.  Garnish with cilantro.  Serve with Guacamole and Sour cream if desired.