Thursday, July 18, 2013

Recipe: Potato, Carrot and "other" curry

Potato, Carrot and "Other" curry


Curry does not happy that often around our place and when it does it is usually last minute so I wanted to come up with a recipe I could throw together without much planning. Since we almost always have potatoes, carrots, onions and garlic around they became the base. The "other" is extremely customizable based on what you have on hand and tonight for me it was red lentils. I've done chicken, cauliflower, zucchini, beef, pork and chickpeas. If you are fancy and want to make your own curry powder I'd suggest Alton Brown's recipe.

Ingredients
  • 1 large potato chopped
  • 2 medium carrots chopped
  • 1 medium onion sliced thin
  • 1 Cup Other - chickpeas, chicken, beef, shrimp, cauliflower, etc.
  • 1 can coconut milk
  • 2 Tbsp Curry powder
  • 2 cloves garlic
  • 1 thumb sized piece ginger

Directions
  1. Heat 2 Tbsp oil in a large skillet
  2. Add onion and fry till just starting to brown, add ginger and garlic
  3. Fry till you can just smell the ginger and garlic, add the curry poweder
  4. Fry spices for 1 to 2 minutes until very pungent
  5. Add any raw proteins and cook through, if using lentils add them and a cup of water and simmer for 5 minutes before continuing.
  6. Add potato, carrot and coconut milk
  7. Simmer for 10 minutes or until potato and carrot are cooked through
  8. Allow to simmer to thicken sauce as desired
  9. Serve with Basmati rice

Saturday, July 13, 2013

Menu Time: July 15th - 19th, 2013

Monday - Grilled Chicken salad
The "plan" is to hit the farmers market in Olde Town on Sunday morning to snag some veggies and greens to toss with some grilled chicken. 

Tuesday - Beef and Potato Tacos, Guacamole
Taco night is a little different around here. Instead of frying ground beef we boil it with a dice up potato then drain it and mix in the spices. It makes for tender beef and is a touch healthier. Until you fry the taco.

Wednesday - Whatever is in the house Curry
Usually this is carrots, potatoes, peas and some leftover shredded chicken or pork. It's useful for getting rid of those last bites of leftover protein and veggies.

Thursday - Wheat Berry salad
If I can find Wheat Berries we'll give this a go. 

Friday - Grilled pizza
Another great way to use up some random leftovers. We've accumulated some pizza sauce from the local calzone place in the freezer so we'll defrost one of those for sauce, use whatever leftover meat and grilled veggies we have and call it good.

Wednesday, July 10, 2013

Recipe: Warm Quinoa, Black bean salad

Every once in a while it's a good thing to go meatless, some might even say vegan. Everything in moderation right?

This is a pretty quick and easy salad that I am certain I stole from somewhere but cannot find the original pre-tweaked recipe anywhere.

We've added corn, tomatoes, zucchini, green onions, cheese, sour cream, yogurt, chicken, steak and pork to this at various times all with great success. The leftovers are also great wrapped up in a tortilla and served as a burrito as well.











Warm Quinoa, Black bean salad
Total Time 20 minutes
Active Time 10 minutes

Ingredients
1/2 Cup rinsed quinoa
1 Cup water
1 Cup cooked black beans (about half a can)
2 tablespoons roasted almonds chopped
1/4 cup minced parsley
1 avocado

Dressing
1 Tablespoon orange juice
3 Tablespoons olive oil
1/2 tsp cumin
salt and pepper to taste

Directions

  1. Bring Quinoa and water to a boil in a medium sauce pan then cover and turn to a low simmer, cook 15 minutes.
  2. While the quinoa is cooking whisk together the dressing ingredients
  3. After 15 minutes remove the lid and check the quinoa. If there is water remaining turn up the heat and leave the lid off to cook it off. If the quinoa is undercooked add a tablespoon or two of water and cook 2 minute minutes or till tender.
  4. After Quinoa is cooked add the black beans, dressing, almonds and parsley, stir to combine.
  5. Top with cubed avocado.
Makes 2 servings

Saturday, July 06, 2013

Menu Time: July 8th - 12th, 2013

There is no such thing as too much grilled food . . but we're taking a little break this week anyway and only grilling once. This week there are great beef and chicken deals out there to coincide with the Independence Day holiday. Even if you're not grilling this week take advantage and stock up the freezer. We're also starting to get to stone fruit season, Sprouts has had some great deals on peaches and nectarines already this summer.

Monday - Weeknight Coq au vin

What is usually a winter dish for us gets called up this week because I have a hankering for braised chicken. We usually make a quick bowl of cous cous on the side to soak up the sauce and a quick green salad. Find the recipe here.

Tuesday - Dump stuff out of cans and call it a salad.

A quick pot of quinoa, can of black beans, some cumin, orange zest, chopped almonds, diced avocado and tomato and a handful of chives and you are ready for dinner. The leftovers make great burritos with some leftover steak or chicken in them.

Wednesday - Burgers, microwave mac and cheese and grilled veggies

I couldn't abandon the grill completely this week and since it's getting fired up I'll quick grill whatever veggies look good at the farmer's market on Sunday at the same time. Meanwhile a quick Mac and Cheese in the microwave will round it out.

Thursday - Spiced Red Lentil Dal, steamed rice and sautéed spinach.

Super easy, super quick and if you are looking to go vegetarian one night a week not a bad option.

Friday - Spaghetti and meatballs

Comfort food food after a busy week. Having some meatballs stashed away in the freezer makes this a ton easier and quicker. If you don't already have a favorite sauce recipe check out this one.

If you read this far you deserve a treat. Pick up some of those peaches this week and try this;

  1. Split peaches in half, remove stone and brush with a neutral oil.
  2. Heat grill to high and get the grates good and clean.
  3. Place peaches cut side down and grill for about 2 minutes, peaches should still be quite firm. 
  4. Flip peaches over and put a cube of butter and 1/2 tsp of brown sugar into each peach. 
  5. Turn grill down to medium and cook until butter and sugar are melted.
  6. Serve with vanilla ice cream.