Chilled Curry Chickpea Salad

This was so fun!  I rarely do cold side dishes, but now I am thinking I should do them more often!  Not to mention…I am in LOVE with chickpeas!  And there are tons of benefits in lentils!  And Mr. Rodgers loves curry!  Basically I am saying…this is a win win win WINNNN!  Such an explosion of flavors and textures!  Great!

 

So here’s what you need:

  • 1 Can Chick Peas (Garbanzos), or about 2 C boiled dried
  • 1 Can Lentils, or about 2 C boiled dried
  • 1/2 C Red Onion, Minced
  • 3/4 C Celery, Diced
  • 3/4 C Colored Bell Pepper, Diced
  • 1/4 C Olive Oil
  • 2-3 tsp Red Curry Paste
  • 1 Tbsp Curry Powder
  • Salt and Pepper to taste

 

And here’s how you do it!  (It’s REALLLY hard <–sarcasm!)

  1. In a bowl, combine chick peas, lentils, and veggies.
  2. In a small bowl, whisk together the rest of the ingredients.
  3. Drizzle the “dressing” over the bean/veggie mix, and stir to coat.  Taste and adjust with salt and pepper.  Eat and enjoy!

 

 

 

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Stir together beans and veggies.

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Mix together your “dressing” ingredients.

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Drizzle dressing over veggie mixture and stir to coat.

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Put in something pretty!

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And eat!

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Serve along side some yummy protein!  This is beside some amazing ribs…that I am crying inside because I didn’t write down my recipe for and can’t remember 😥  Woe is me!  But!  That’s okay because at least we got this fantastic side dish!!

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Curry Carrot Soup

This was so much fun.  It was definitely an exciting recipe for me, because it was very much outside of my comfort zone.  Curry…and carrots…in a soup?!  But I am so glad I decided to try, Mr. Rodgers and I both loved it and it was a fun, creative way to have a veggie side to our Mediterranean Steak Roll Ups!

I found this recipe because I was going through my fridge and shelves, taking stock of what I have that I need to use up.  I found I still had tons of Miso, which was quite expensive so I wanted to make sure I used it to it’s full potential.  I also had curry powder, so I wanted to use that too!  Off to Google I went, to figure out what could be created with these two ingredients!

I stumbled upon misorecipes.com, and found this lovely idea that I ever so slightly adapted.  The creaminess was so comforting, the color was vibrant, the amount of heat was just perfect (just a tiny warmth on your tongue after you slurped it down!), and of course the flavor was lovely.  Mr. Rodgers is pretty crazy about curry.

So, let’s get down to business.  Here’s what you need:

  • 1 Tbsp Coconut Oil or Butter
  • 1 Onion, Diced
  • 3 Cloves Garlic, Minced
  • 4 Med-Lg Carrots, Sliced
  • 1/4 tsp Sea Salt
  • 2 1/2 C Water
  • 1 Can Coconut Milk
  • 2 tsp Curry Powder
  • 2 Tbsp Miso Paste
  • Pepper
  • Tiny Pinch of Cayenne Powder (Or to taste, depending on how much heat you like!)
  • 2 Tbsp Grated Carrot (Optional, I didn’t use this but it’s in the original)

 

And here’s how you do it!!

  1. Melt your coconut oil or butter in your soup pot.  Add your onion and cook about 3 minutes, until beginning to become translucent.  Add garlic and stir in, cooking for about 30 seconds.
  2. Add Carrots and salt and continue to saute for about 2 more minutes.
  3. Dump in the water and coconut milk and stir.  Bring to a boil, then reduce the heat.  Simmer for 20 minutes, until everything is tender.
  4. Add Pepper, Curry Powder, Miso, and Cayenne.  Simmer for a couple more minutes.
  5. CAREFULLY transfer soup (in batches, it should only be about half full.) to a blender and blend until creamy.  Pour into a large bowl until all is blended.
  6. Pour back into pot and cook until heated through.  If you want, stir in the grated carrot, or use it as a garnish.

 

And you’re done!!  Serve warm and enjoy!

Peectures:

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Chop all your veggies.  Melt your coconut oil or butter in your soup pot, and add the onions.  Cook about 3 minutes, until translucent.  Add garlic, stir, and cook about 30 seconds.  Add carrots and salt, stir, and cook about 2 more minutes.

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Pour in water and coconut milk and stir.  Bring to a boil, reduce heat, and simmer for 20 minutes.

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Add Pepper, Curry Powder, Miso, and Cayenne.  Simmer for a couple more minutes.

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Yummmmmm.

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Ladle into a pretty bowl or cup and serve!!  Here it is with our Mediterranean Stuffed Steak Rolls.

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Yummy.

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I hope you enjoy this!

 

Curry Roasted Chicken and Root Veggies

Hallelujah!  I can not tell you how long a process it has been getting this recipe.  The first time I made it, I snapped some photos and posted them on facebook…and a few of my friends immediately commented, demanding the recipe because the pictures made them hungry.  That is always such a nice feeling haha.  Well, because I was in a frenzy trying to make the dish fast, I had read off the ingredients to Mr. Rodgers as I made it, and he took notes on his phone.

Then a few days later we went with our “second family” to their lot.  A few of us got tired earlier than the boys, who were deeply engaged in a game of Kan Jam.  So we took one of the cars and started driving back to the house…unbeknownst to us, with two of the boys’ phones still on the hood.  So my recipe went for a flight down the street and never saw the light of day again.  Woe is me!  But I had promised to post it, so I made it again!  However, the next time I sat down to type it up, I couldn’t find where I had written it down!!

I was about to give up on being professional and precise and say things like “just throw some curry powder in a pan!!!”  But I gave it one last try today, and was flipping through my “brain book” for work…and found it tucked away beneath my pages of social media notes and product updates and meeting minutes.  Wooo hooo!!  So, without further a do…LET’S DO THIS!

Oh ps…I made this up myself, which is EXTREMELY exciting for me!  And I discovered how much I love the amazingly diverse and strong flavor of the different root veggies!  This was satisfying, filling, and oh so healthy!!  Try it out!

 

Here’s what you need:

  • 1 Whole Chicken, about 5 lbs
  • 2-3 Handfuls Baby Carrots (or roughly chopped big carrots)
  • 1 Sweet Potato, Diced
  • 3 Turnips, Chopped
  • 1 Onion, Cut Into Chunks
  • 5 + Garlic cloves, peeled (depending on how crazy you are about them)
  • 1/2 T Curry Powder
  • 1 T Red Curry Paste
  • 1 tsp Coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Dry Mustard
  • Pinch of Cinnaomon (Husband LOVES cinnamon with his curry)
  • Salt and Pepper
  • Squeeze of Cilantro Paste
  • 2 Tbsp Butter or Coconut Oil
  • 1 Large Can of Diced Tomatoes
  • 1 Can Coconut Milk

 

And here’s how you do it:

  1. Preheat your oven to 425*  Remove the chicken from the package, make sure there are no surprises inside, and rinse it inside and out.  Sprinkle it generously with salt and pepper.
  2. Gather all of your beautiful veggies and start chopping!! (Leave garlic cloves whole, but peel them!)
  3. Melt your butter or coconut oil in the bottom of a large pan or wok.  Whisk in all your spices and the cilantro paste.
  4. Add diced tomatoes and coconut milk and stir in.  You should have a nice creamy sauce.  Heat until it starts to bubble.
  5. Dump in your veggies.  Stir so they are all coated with the curry goodness.  Allow to cook for 5-10 minutes, stirring occasionally, until just starting to get tender.
  6. Place the chicken in a large casserole dish or cast iron skillet.  Dump the veggie mixture over the chicken, and spoon some of it into the cavity.
  7. Slide into your preheated oven and cook on 425* for 20-30 minutes.  Then turn the oven down to 375* and cook until chicken is browned and cooked through and veggies are to your desired tenderness…probably about an hour-hour and a half.

Preheat your oven to 425*  Remove the chicken from the package, make sure there are no surprises inside, and rinse it inside and out.  Sprinkle it generously with salt and pepper.

Curry Roasted Chicken 1

Gather all of your beautiful veggies and start chopping!!

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You should have a decent pile when you are done! 🙂  Big piles of veggies make me happy!

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Melt your butter or coconut oil in the bottom of a large pan or wok.

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Whisk in all your spices and the cilantro paste.

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Add diced tomatoes and coconut milk and stir in.

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You should have a nice creamy sauce.  Heat until it starts to bubble.

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Dump in your veggies.

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Stir so they are all coated with the curry goodness.  Allow to cook for 5-10 minutes, stirring occasionally, until just starting to get tender.

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Place the chicken in a large casserole dish or cast iron skillet.  Dump the veggie mixture over the chicken, and spoon some of it into the cavity.

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Slide into your preheated oven and cook on 425* for 20-30 minutes.  Then turn the oven down to 375* and cook until chicken is browned and cooked through and veggies are to your desired tenderness…probably about an hour-hour and a half.

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Now admire your handy work!

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So many veggies!!  I seriously loved this meal.  Goes great with a hot pile of quinoa!

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Let me know what you think!!

 

 

Chicken Sweet Potato Curry Skillet

My husband LOVES curry.  A lot.  It shows up in almost everything that he makes.  Scrambled eggs.  Omelets.  Chicken.  Everything.  So when I found this recipe in one of my favorite cook books, Deliciously Healthy Vegetables, I knew I had to try it out.  A few tweaks here and there, and we had a really fantastic, hearty and warm meal.  Add a little quinoa and you got your protein, your veggies, your curry, your textures…what more could you want?!  I love one pot dinners.  And I love using my cast iron skillet.  So all in all, this meal made me very happy.  And how perfect to bust it out now that squash and sweet potatoes are making their appearance for fall?  You’re gonna love this!

PS…I know I have said it before, but you should all look in to this cook book.  I have not tried one thing out of it yet that I don’t love!!!

 

So, here’s what you need:

  • 3 Large Chicken Breasts (If you have a big cast iron skillet.  You may want to use fewer if its small)
  • 3 Tbsp Coconut Oil
  • 2 Small Sweet Potatoes, peeled and chopped into 1/2 inch cubes
  • 1 garlic clove, minced or 1/4 tsp garlic powder
  • 1 tsp fresh ginger or ginger paste
  • 1/2 onion, minced
  • 1 1/2 C Coconut Milk
  • 1/2 tsp Curry Powder (This is for a mild flavor.  If you want it to pop, add a little more.)
  • Salt and pepper to taste
  • 1/4 tsp Cinnamon (I had to add this because Mr. Rodgers always uses cinnamon with his curry!)
  • 1/2 C Fresh cilantro chopped…or 1 tsp dried

 

And here’s how you do it:

  1. Cut chicken breasts in half length wise.  Season generously with salt and pepper.
  2. Melt the coconut oil in your skillet over medium heat.  Cook your chicken for a few minutes per side to get a sear.  Remove from pan and set aside.
  3. Now add the sweet potatoes and onions and cook for about 5 minutes until starting to brown and soften.  Add garlic and ginger and stir, cooking until fragrant (about a minute.)
  4. Add coconut milk, salt, pepper, curry, cinnamon, (and cilantro if you are using dried) and stir.  Bring to a boil.
  5. Put the chicken pieces back in the skillet and simmer for about 20 minutes until chicken is cooked through and sweet potatoes are tender.
  6. Pile steaming hot quinoa on plates, top with chicken, sweet potatoes, and the sauce, then sprinkle with cilantro and enjoy!!  Perfect description:  COMFORT!

Peectures!

 

Chicken Scallopini 2Chop your sweet potatoes into 1 inch cubes…

Chicken Scallopini 1Prepare the rest of your ingredients.

Chicken Scallopini 3Cut chicken breasts in half length wise.  Season generously with salt and pepper.Chicken Scallopini 4

Melt the coconut oil in your skillet over medium heat.  Toss in the chicken.

Chicken Scallopini 5Cook your chicken for a few minutes per side to get a sear.  Remove from pan and set aside.

Chicken Scallopini 6Now add the sweet potatoes and onions and cook for about 5 minutes until starting to brown and soften.

Chicken Scallopini 7

Add garlic and ginger and stir, cooking until fragrant (about a minute.)  Add coconut milk, salt, pepper, curry, cinnamon, (and cilantro if you are using dried) and stir.  Bring to a boil.

Chicken Scallopini 8Put the chicken pieces back in the skillet and simmer for about 20 minutes until chicken is cooked through and sweet potatoes are tender.

Chicken Scallopini 9Pile steaming hot quinoa on plates, top with chicken, sweet potatoes, and the sauce, then sprinkle with cilantro and enjoy!!  Perfect description:  COMFORT!