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!

vegan indian curry with cauliflower and lentils

 

I can't remember the last time I purchased a head of cauliflower!  I wasn't even sure if anyone would eat it.  They sure did!  This dish was a winner.

vegan indian curry with cauliflower and lentils (allrecipes.com)

3 tablespoons oil (I used water)

1 oion, finely chopped

1/2 teaspoon ginger

2 teaspoons coriander

2 teaspoons cumin

1 teaspoon curry powder

1/2 teaspoon ground tumeric

1 teaspoon salt

1/2 cup lentils, rinsed

3/4 cup vegetable stock

1 head cauliflower, small florets

1 can light coconut milk

1 can sliced carrots, or use fresh

1/2 cup frozen green beans, thawed

1 tablespoon lemon juice

3 tablespoons cilantro

Heat water in a pan over medium heat.  Add onion and cook until soft.  Add ginger, garlic, coriander, cumin, turmeric and curry and cook for 2 minutes.  Stir in lentils and pour in vegetable stock.  Bring to a boil, reduce heat, cover and simmer 10 minutes.  Stir in cauliflower, coconut milk and carrots into the lentil mixture.  Bring the curry back to a gentle simmer and cook until the vegetables are tender (I cooked mine for 30+ minutes).  Stir in green beans and cook 3-4 minutes.  Stir in cilantro and lemon juice.

vegan curry lentil soup

 

This soup was excellent.

vegan curry lentil soup (slightly adapted from it doesn't taste like chicken)

1 tablespoon oil

1 yellow onion, chopped

3 cloves garlic, minced

1/2 teaspoon ground ginger

3 cups vegetable broth

1 (28 ounce) can crushed tomatoes

1 cup lentils, rinsed

2 tablespoons curry powder

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon cayenne

1 (15 ounce) can light coconut milk

1 handful cilantro (oops!  I forgot!!)

In a large soup pot, heat oil over medium high heat.  When hot add onion, garlic and ginger.  Saute 5 minutes.  Stir in broth, tomatoes, lentils, curry powder, cumin, salt and cayenne.  Cover and simmer.  Cook for 25 minutes or until lentils are cooked through.  Stir in coconut milk and heat through.

vegan tofu spring rolls

 

Don't let the words "vegan" and "tofu" scare you.  My family loved these.  My husband said they were even better than the spring rolls at his favorite restuarant Magenta.  My girls said they were the best they've had.  I gave them a sideways glance to make sure they were telling me the truth.  I'll be making these again for sure.

vegan tofu spring rolls (slightly adapted from the spruce eats)

8 ounces extra firm tofu, well pressed

2 tablespoons soy sauce

1 tablespoon olive oil

1 tablespoon sesame seed oil

1/2 teaspoon fresh ginger, minced or grated

1/4 head green cabbage, thinly sliced (I used bagged angel hair cabbage)

2 carrots, grated (I used bagged grated carrots)

2 blocks of brown rice noodles from Costco, cooked to package instructions or vermicelli

1 bunch fresh cilantro leaves

10 spring roll wrappers

hot water for wrapping spring rolls

sauce for dipping (we like sweet Thai chili sauce)

Prepare your tofu by pressing it well.  Slice the pressed tofu into thin strips.  Heat the soy sauce, olive oil, sesame oil and ginger in a skillet and saute the tofu for 5-7 minutes just until lightly crisp.  Remove from the pan and place on paper towels to allow to drain fully.  In a large bowl, toss together the cabbag, carrots and noodles.  Submerge spring roll wrappers in hot water just until soft and pliable one at a time.  Place 1/4 cup of the veggie mixture on an individual wrapper horizontally and just below the centerline.  Place a few cilantro leaves on top and top with a slice of tofu.  Wrap the spring rolls.  Serve with a spicy Thai peanut sauce or sweet Thai chili sauce.

easy yummy tuna patties

 

Nobody in my family likes tuna the way that I do so I made myself some tuna patties for lunch today.  I'm so glad I did.  They were really good and I have a few leftover for tomorrow.  I lightened up a recipe I found at allrecipes.com.

easy yummy tuna patties (allrecipes.com)

3 egg whites

3 tablespoons grated Parmesan cheese

5 tablespoons Italian-seasoned bread crumbs

3 (5 ounce) cans tuna, drained well

1 tablespoon dried minced onion

1/4 teaspoon black pepper

2 tablespoons olive oil

In a bowl, beat egg whites.  Add dried minced onion and stire well to combine.  Add parmesan cheese, bread crumbs, and black pepper and combine well.  Add the tuna.  Shape the tuna into 5 patties (I used a cookie scoop to make them as uniform as possible then flattened them out).  Heat oil in a skillet over medium heat; fry patties until golden brown, 5 minutes per side.  Serve with tartar sauce, ketchup or mustard.