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.

creamy lentil soup

 

Excellent soup!  I love that it's made in the slow cooker and that pureed chick peas are added to the soup along with kale.  Super healthy and super delicous.

creamy lentil soup ( Cooking Light Annual Recipes 2019 cookbook)

cooking spray

4 cups vegetable broth (I used 5)

1 cup uncooked green lentils, rinsed and drained

1 cup chopped yellow onion

3/4 cup chopped baby carrots

2 teaspoons ground cumin

1/2 teaspoon ground black pepper

5 thyme sprigs

4 cloves garlic, minced

1 (15 ounce) can unsalted chickpeas, rinsed and drained

3/4 cup water (I used 1 cup)

2 tablespoons olive oil (I omitted)

1 tablespoon fresh lemon juice

2 cups thinkly sliced kale

1/2 teaspoon red wine vinegar

Coat a 5-6 quart slow cooker with cooking spray. Place broth and next 8 ingredients (through garlic) in slow cooker; stir well.  Cover and cook on low for 7 hours.

Process chickpeas, water, oil and lemon juice in a blender until smooth.  Add chickpea mixture and kale to slow cooker; stir well.  Cover and cook on low for 30 minutes.  Stir in vinegar.  Serves 5.

tomato feta pasta

 

My oldest made this pasta dish for us tonight and it was beyond fantastic.  I happen to love everything in this dish, especially the feta and basil so of course I thought it was divine.  It's so easy too!  We browned some bratwurst on the side for those of us who like a little meat too.

tomato feta pasta (my oldest daughter)

1 block feta cheese

olive oil

minced garlic

red pepper flakes

salt and pepper to taste

1-2 pints cherry tomatoes

1/2 cup basil, chopped

16 ounces pasta, cooked and hot

Preheat oven to 400 degrees.  Place a block of feta cheese in the middle of a 9x13 casserole dish.  Drizzle with olive oil and sprinkle with minced garlic, red pepper flakes and salt and pepper.  Top with cherry tomatoes.  Bake for 30-40 minutes or until the tomatoes start to bulge and pop.

Take out of the oven and stir to combine.  Mixture should be nice and creamy.  Add hot pasta and stir to combine well.  Enjoy!

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.