curried potatoes and chickpeas

 

Big hit!  In fact, my mom asked me for the recipe.  

curried potatoes and chickpeas (food network)

1.5 pounds yukon gold potatoes, 3/4-inch chunks

salt

3 tablespoons butter (I used two)

1 1/2 teaspoons curry powder

1/4 teaspoon cayenne pepper

1 (15 ounce) can chickpeas, drained

2 cups fried onions 

1/2 cup greek yogurt

1/4 cup cilantro

2 tablespoons lime juice

1 jalapeno pepper, sliced (optional)

Put potatoes, 2 teaspoons salt and enough cold water to cover potatoesi n a saucepan. Bring to a boil. Reduce heat to a simmer and cook until tender, 3-6 minutes.  Reserve 1 cup cooking water.  Drain potatoes.

Melt butter in a large skillet.  Add potatoes and cook for 8 minutes.  Stir in curry and cayenne.

Add chickpeas, 1 cup onions and 1/2 cup reserved cooking water.  Cook until heated, 3 minutes.

Mix yogurt, cilantro, lime juice and 2 tablespoons water in a bowl.  Divide curry and sauce among bowls and top with onions and jalapeno.

stuffed shells

 

This dish was so yummy!  So easy to make and everyone seemed to really enjoy it.  After dinner there was only one shell left in the pan but everyone was too stuffed to eat it. 

stuffed shells (adapted from Dinner at the Zoo)

24 jumbo shells, cooked according to package directions

1 1/2 cups low-fat cottage cheese

2 cups shredded mozzarella cheese, divided

8 ounces frozen chopped spinach, thawed

2 teapsoons Italian seasoning

salt and pepper to taste

1/4 cup grated Parmesan cheese

2-3 cups marinara sauce, divided

cooking spray

Preheat oven to 375 degrees.  Coat a 9x13" baking pan with cooking spray.  Spread 1 1/2 cups of marinara sauce in an even layer in the bottom of the pan.  Place the cottage cheese, 1/2 cup mozzarella cheese, Italian seasoning, salt, pepper and parmesan cheese in a bowl.  Stir to combine.

Fill each shell with the mixture and place in the baking dish.  Spoon the remaining marinara sauce over the shells, then sprinkle the rest of the cheese on top.

Bake for 20 minutes, covered.  Then uncover the pan ad cook for an additional 10 minutes or until cheese is melted and starts to brown.

red curry with green beans

 

I needed a vegetarian side dish to go with our main dish and really wanted to use green beans.  I adjusted a recipe I found online and it was great!

red curry with green beans (adapted from cookieandkate.com)

jasmine rice, cooked according to directions, for serving

1-2 teaspoons olive oil

1 small white onion, sliced

pinch of salt

2 cloves garlic, minced

1 red bell pepper, sliced into long strips

1 zucchini, halved lengthwise and sliced

2 cans cut green beans, drained

2 tablespoons Thai red curry paste

1/2 can light coconut milk

1 tablespoon soy sauce

2 teaspoons rice vinegar or fresh lime juice

Warm a large skillet with deep sides over medium heat.  Once it's hot add the oil.  Add the onion and a sprinkle of salt and cook, stirring often until the onion has softened, about 5 minutes.  Add the garlic and cook until  fragrant about 30 seconds.  Add the red pepper and zucchini and cook 3-5 minutes.  Add the curry paste and cook, stirring often for 2 minutes.  Add the coconut milk and soy sauce.  Bring the mixture to medium heat.  Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking.

Remove the pot from the heat and season with rice vinegar or lime juice.    Serve over hot, cooked rice.