Vegetable Curry

Vegetable Curry

 

Vegetable Curry

(adapted from the recipe in the Peas and Thank You Cookbook)

Ingredients:

  • 1 tsp minced garlic
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup small cauliflower florets
  • 1 cup sliced mushrooms, cut into bite-size pieces
  • 1 tbsp curry powder
  • 3/4 cup coconut milk

Directions:

  • Sauté garlic in a skillet over medium-high heat. Let it cook for 2 minutes, then add cauliflower and asparagus. Cook for 5 minutes, then add mushrooms. Cook for 3 more minutes. Drain vegetables in a colander.
  • In the same skillet, heat curry powder and coconut milk over medium heat until simmering. Add vegetables and simmer for 3 more minutes, letting vegetables absorb the mixture. Remove from heat… Enjoy!
Advertisements

Turkey Meatballs with Barbecue Sauce

Turkey Meatballs with Barbecue Sauce

 

Turkey Meatballs with Barbecue Sauce

(Ginger Snap Girl’s recipe)

Ingredients:

  • 1 pound lean ground turkey
  • 1 egg, lightly beaten
  • 3/4 cup whole wheat breadcrumbs
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/2 cup finely diced white or sweet onions
  • 2 tablespoons finely chopped fresh flat leaf (Italian) parsley
  • 3 cloves of garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup barbecue sauce (I used Kraft’s Honey Barbecue)

Directions:

  • Preheat oven to 350˚.  Line 2 baking sheets with foil and spray with non-stick cooking spray.
  • In a large bowl, combine all ingredients except barbecue sauce and gently mix together until fully combined.  Using a small cookie scoop or a tablespoon, portion out 1 1/2 inch size meatballs and gently roll them between your hands to round them out.  Place on baking sheets about 1 inch apart.  Bake for 8 minutes and turn meatballs using tongs.  Return to the oven and cook for an additional 6 minutes.  Remove sheets from oven and lightly brush each meat ball with 1/4 cup of the barbecue sauce.  Return to oven and cook for an additional 5 minutes.
  • Warm the remaining 3/4 cup of barbecue sauce in small saucepan or in a small bowl in the microwave.  Serve immediately.

Turkey Buns

Turkey Buns

 

Turkey Buns

(recipe by Miranda Mowbray)

Ingredients (makes 16 buns):

1/2 pound lean ground turkey

3 garlic cloves, minced

Canola Oil

1 jalapeño, de-seeded and finely minced

Salt and pepper

Chili Powder

1/2 cup light sour cream

1/4 cup Mexican blend shredded cheese

2 packages reduced-fat crescent rolls (8 rolls per package)

Directions:

Preheat oven to 375˚F.

Cook garlic until fragrant in canola oil in a sauté pan over medium-high heat.

Add jalapeño to the pan and stir, cooking for 2 minutes.

Add ground turkey to the pan and cook (about 7 minutes), breaking up into small pieces with a spatula.

Season meat with salt, pepper, and chili powder.

Get rid of any juices that have collected in the pan, then add the sour cream and cheese; stir until combined.

Line a baking sheet with tinfoil and prepare with cooking spray.

Open crescent roll packages and spread them out individually on the pan.

For each roll, place about 1 tbsp of the ground turkey mixture on the big side and spread it around a little bit.

Roll up the rolls into a crescent shape, according to the package directions.

Bake for about 11-13 minutes, or until golden brown on top.

Enjoy!

Tomato-Alfredo Bowtie Bolognese

Tomato-Alfredo Bowtie Bolognese

Tomato-Alfredo Bowtie Bolognese

(Recipe by Miranda Mowbray, Biting Life)

 

Ingredients (serves 4):

1 box bowtie pasta

1lb lean ground beef

4 cloves garlic, minced

salt

1/4 tsp ground pepper

1 tbsp butter

2 tbsp flour

1 cup fat-free milk

1 cup parmesan cheese

dash of cayenne pepper

2/3 cup tomato sauce

red pepper flakes

dried parsley (or fresh if you have it)

 

Directions:

Cook pasta according to package directions.

In a large pot, cook beef and garlic over medium-high heat with canola oil.

Meanwhile, make the Alfredo sauce.

Melt the butter in a small saucepan over medium heat.

Turn the heat down to low and add flour. Start whisking immediately, and continue for about 1 minute.

Slowly (very slowly) add milk to the flour mixture, whisking continuously for about 3 minutes.

Add parmesan cheese to the pan and continue whisking until sauce thickens up.

Turn off the heat and add salt, pepper, and cayenne.

Mix together the pasta, tomato sauce, Alfredo, red pepper flakes, and parsley into the pot with the beef.

Add more salt if needed.

Serve immediately and enjoy!

Tomato Soup with Bowtie Pasta

Tomato Soup with Bowtie Pasta

 

Tomato Soup with Bowtie Pasta

(original recipe!)

Ingredients:

  • Olive Oil
  • 1 onion, diced
  • 1 can Hunts diced tomatoes
  • 1 can Hunts fire-roasted diced tomatoes
  • 1 can low-sodium vegetable broth
  • 1 box bow-ties pasta
  • 2 heads broccoli, de-stemmed and finely diced
  • 1 tbsp parmesan cheese topping

Directions:

  • Heat olive oil in a large soup pot over medium heat. Add onion and stir occasionally until soft and translucent (about five minutes).
  • Purée the plain diced tomatoes in a blender or food processor until smooth. Add puréed tomatoes and fire-roasted diced tomatoes to pan along with vegetable broth. Bring mixture to a boil. Add finely diced broccoli and reduce heat to simmer.
  • While soup is simmering, cook pasta. When pasta is done, drain water in a colander above the soup pot to add liquid to the soup. When pasta is drained, add pasta to the soup and stir to combine.
  • Serve soup with parmesan cheese topping sprinkled on top.

Tikki Masala Soup

Tikka Masala Soup

 

Tikka Masala Soup

(Soup Addict’s recipe)

Ingredients (shrimp):

  • 3 tablespoons canola or sunflower oil, divided
  • 1 lb raw shrimp, peeled and deveined
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • a few grinds of black pepper

Ingredients (soup):

  • 1 small onion, chopped
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 28 ounces crushed tomatoes
  • 1/3 cup coconut milk
  • 1 tablespoon cilantro, chopped, for garnish
  • additional salt and pepper, to taste

Directions:

  • Heat 1 tablespoon oil in a 4 or 5 qt. stock pot or dutch oven over medium. Season shrimp with the first five spices in the ingredients. Add to the pot when the oil shimmers in a single layer. Cook for 3 to 4 minutes, or until the first side is pink. Flip each shrimp and continue cooking until opaque (another 2 to 3 minutes). Remove to a plate and set aside.
  • Add the remaining oil to the pot (heat still on medium). Add the onions and cook until soft and golden, scraping up any fond left behind by the shrimp. Add the garlic and ginger. Cook until fragrant (just a minute or two).
  • Sprinkle in the curry powder, garam masala, smoked paprika, salt and flour, stirring to coat the vegetables until a paste begins to form. Add one cup of vegetable broth and stir until the mixture has smoothed out. Add the remaining cup of broth and the tomatoes. Turn heat to high, bring to a boil, then return heat to medium how. Allow the soup to simmer for 15 minutes.
  • Turn heat to low and add the coconut milk and reserved shrimp. Taste, and adjust for salt and pepper. Stir in the cilantro and ladle into serving bowls.

Thai Chicken Soup

Thai Chicken Soup

 

Thai Chicken Soup

(adapted from Food Network Magazine’s recipe)

Ingredients

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons green curry paste (I used my favorite spicy sauce, Chili Garlic – picture below)
  • 6 cups low-sodium chicken broth
  • 1 can (13.5 fl.oz.)coconut milk
  • 2 red bell peppers, thinly sliced
  • 4 oz. thin rice noodles
  • 2 small skinless, boneless chicken breasts thinly sliced
  • 1 cup finely chopped parsley
  • 1 teaspoon paprika (or to taste)
  • Salt (to taste)

Directions

  • Heat the olive oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally until translucent.
  • Add garlic and spicy sauce and cook 1-2 minutes more.
  • Add chicken broth and coconut milk, bring to a boil (this took a lot longer than I expected – maybe because of my piece-of-crap stove, though)
  • Add bell peppers and noodles, simmer for about 3 minutes until noodles reach desired tenderness
  • Stir in parsley, salt, and paprika