green curry lentils

 

We moved a couple weeks ago.  I am in LOVE with being in my new city.  The people are simply wonderful, the weather is gorgeous (at least right now; I anticipate a beastly hot summer) and it just feels right.  The town is super clean and manicured which I really wanted.  My parents are so nice to let us stay with them while we look for a home of our own with a swimming pool.  My mom has been enjoying having someone else do all the cooking.  She's not used to eating so many new flavors and food combinations but I think she's more than ok with them.  My dad is surviving, LOL! :)  These lentils are SO good.  I love the Thai green curry involved in this recipe.

green curry lentils (slightly adapted from minimalist baker)

2 tablespoons oil

1 jalapeno pepper, seeded and minced

1 teaspoon ginger powder

1 shallot, sliced (I used two green onions)

1 tablespoon minced garlic

4 tablespoons green curry paste

1 1/4 cups coconut milk (I used light)

1 teapsoon curry powder

1 pinch both salt and pepper

1 cup green lentils, rinsed and drained

1 teaspoon soy sauce

1-2 tablespoons sweetener of your choice (I used 1 teaspoon sugar)

1 pinch cayenne

2 tablepoons lemon juice

Heat large pot over medium heat.  Add oil, jalapeno, ginger, shallot and garlic.  Saute 3-4 minutes.  Add curry paste and stir to coat.  Saute 2-3 minutes.  Bring to a simmer over medium heat.  Once simmering add lentils, soy sauce and sweetener.  Add cayenne and stir.  Simmer 15-20 minutes or until lentils are tender (took my lentils double the time).  Add lemon juice.

healthy one pot pasta

 

This dish is always a hit with my family and I love that it's a one-pot-wonder!

healthy one pot pasta (erin lives whole)

2 tablespoons olive oil

1 onion, diced

2 teaspoons garlic, minced

12 ounces pasta

1 head broccoli, chopped

1 can diced tomatoes

1 1/2 cups pasta sauce

3 cups vegetable stock

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon oregano

1/2 teaspoon red pepper flakes

1 bag spinach, stems removed

parmesan cheese

Heat oil in a pot over medium-high heat.  Add onion and saute until translucent.  Add garlic.  Add the rest of the ingredients from the pasta to the red pepper flakes and stir until combined.  Cover with a lid and boil.  Once boiling, lower heat to medium low and cook 15-20 minutes until most of the liquid has absorbed.  Turn off the heat and add the spinach.  Stir and cover with the lid.  Let sit 5 minutes.  Top with parmesan cheese.

curry rub for chicken thighs

 

Last night I cooked for my family, my parents and my daughter's boyfriend whom we met for the first time.  We had basmati rice with lime and cilantro, curried lentils and I decided I needed some meat for the non-vegetarians in the house so found this curry rub.  It far exceeded my expectations (it was delicous!) and my parents who are not adventurous eaters in the least really liked it.  Win!

curry rub for chicken thighs (adapted from ruled.me)

10 boneless, skinless chicken thights, trimmed of fat

2 teaspoons yellow curry

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon paprika

1 teapsoon garlic powder

1/2 teaspoon chili powder

Cut chicken into small pieces and place in a zip-loc bag.

Combine all the spices in a small bowl and mix thoroughly.

Open the zip-loc bag and pour the spices inside.  Seal the bag and move the spices and chicken around in the bag so the chicken is coated with the spices.  Marinate for a couple hours if you have time.

Heat a skillet with 1/2 tablespoon olive oil.  Cook chicken until cooked thoroughly. 

We served ours with rice, curried lentils and salad.  The chicken is great in salad, by the way!