I have begun to try to stock our freezer with healthy meals for after the baby arrives. My first round of meals made use of the nearly perfect pumpkin I bought for Halloween.
This curry is fantastic. A hearty, flavourful curry packed with vegetables. I made three batches of the recipe and ended up with seven meals. Unfortunately I did not get a photo of my own version before it got packaged up for the freezer.
Adapted from Pinch of Yum, serves 6
Ingredients
3 cloves garlic
2 tablespoons ginger, peeled and minced
1 tablespoon coconut oil or olive oil
1 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon crushed chilies
1 medium onion, chopped
6 cups pumpkin or squash, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 796 mL can diced tomatoes
1 400 mL can coconut milk
2 or 3 tablespoons red curry paste, adjust to taste
3 tablespoons peanut butter
1 tablespoon fish sauce, optional
Directions
In a large pot over medium heat, sauté the garlic and ginger in the oil for 2 to 3 minutes, until soft and fragrant.
Add the curry powder, chili powder, turmeric and crushed chilis. Saute for another minute.
Add the onion, pumpkin, carrot and celery. Toss in the spices. Saute for an additional couple minutes.
Add the tomatoes, coconut milk, curry paste, peanut butter and fish sauce. Stir to combine. Cover and simmer for approximately 15 minutes or until the pumpkin is tender.
Remove from heat and allow to stand for 10 minutes.
Garnish with chopped cilantro or basil is desired.
♥ Amy
Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts
Monday, November 11, 2013
Monday, August 5, 2013
Swiss Chard or Kale Pesto
When our garden and CSA baskets hit full swing we are always overwhelmed by kale and swiss chard. Now that I have found this recipe, we will no longer have a problem using up our leafy greens! It even works well with the ones that have been forgotten in the back of the fridge and started to wilt.
The pesto tastes fantastic tossed over pasta with sun dried tomatoes or in a simple pasta salad with cherry tomatoes and feta. I find it tastes even better cold which makes it a staple for lunches in our house right now.
It could also be served over grilled chicken, shrimp or vegetables.
Adapted from Kitchenaid, makes approximately 2 cups
Ingredients
1 medium bunch (about 8 stalks) swiss chard or kale
1/4 cup pine nuts, toasted
1/3 cup shredded Parmesan cheese
1/4 cup fresh basil
3 cloves garlic, roughly chopped
1 tablespoon lemon juice
Salt
Pepper
1/2 cup olive oil
Directions
Bring a large pot of water to a boil.
Remove the leaves from the stems of the kale or swiss chard. Discard the stems. Blanch the leaves in the boiling water for 15 seconds and then transfer immediately to a sieve. Rinse with cold water and allow to drain. Once the leaves have cooled, squeeze out as much water as possible. Don't be afraid to squeeze the leaves into a tight ball to do so.
Add the drained leaves, toasted pine nuts, Parmesan cheese, chopped garlic, lemon juice, basil, salt and pepper to a blender. Blend the ingredients for 10 to 15 seconds.With the blender still running, slowly drizzle in the olive oil. Continue blending until the mixture is well combined and even consistency.
Store in the fridge for up to a week.
♥ Amy
The pesto tastes fantastic tossed over pasta with sun dried tomatoes or in a simple pasta salad with cherry tomatoes and feta. I find it tastes even better cold which makes it a staple for lunches in our house right now.
It could also be served over grilled chicken, shrimp or vegetables.
Adapted from Kitchenaid, makes approximately 2 cups
Ingredients
1 medium bunch (about 8 stalks) swiss chard or kale
1/4 cup pine nuts, toasted
1/3 cup shredded Parmesan cheese
1/4 cup fresh basil
3 cloves garlic, roughly chopped
1 tablespoon lemon juice
Salt
Pepper
1/2 cup olive oil
Directions
Bring a large pot of water to a boil.
Remove the leaves from the stems of the kale or swiss chard. Discard the stems. Blanch the leaves in the boiling water for 15 seconds and then transfer immediately to a sieve. Rinse with cold water and allow to drain. Once the leaves have cooled, squeeze out as much water as possible. Don't be afraid to squeeze the leaves into a tight ball to do so.
Add the drained leaves, toasted pine nuts, Parmesan cheese, chopped garlic, lemon juice, basil, salt and pepper to a blender. Blend the ingredients for 10 to 15 seconds.With the blender still running, slowly drizzle in the olive oil. Continue blending until the mixture is well combined and even consistency.
Store in the fridge for up to a week.
♥ Amy
Friday, August 2, 2013
Kale Salad with Warm Bacon Vinaigrette
I have been trying to branch out and find new recipes for the vegetables we get in our CSA basket so we are not eating sautéed kale and swiss chard every night of the week. This recipe is one of the better ones we have found. Plus since it is made with raw kale it will hold up for a day or two in the fridge. I love recipes that make good leftovers for lunches.
Adapted from Just A Taste, serves 4
Ingredients
2 pounds kale, washed and dried
1/3 cup toasted nuts, such as walnuts, pecans or pine nuts
6 slices bacon
2 tablespoons onion, finely minced
1 clove garlic, finely minced
1/2 cup apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon dijon mustard
Salt
Pepper
Dried cranberries, optional
Blue cheese, crumbled, optional
Directions
Remove the stems of the kale. Roughly chop the leaves into bite size pieces. Place the kale in a large bowl and top with the toasted nuts.
Cook the bacon in a large pan over medium heat. Transfer the bacon to a paper towel-lined plate to cool. Reserve approximately 3 tablespoons of the bacon drippings in the pan.
Return the pan with the bacon drippings to stove. Add the onion and garlic, saute for about 1 minute, until soft. Whisk in the vinegar, mustard and brown sugar, make sure to scrape up any brown bits on the bottom of the pan.
Remove the vinaigrette from the heat and season with salt and pepper.
Chop up the bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing. Top with the cranberries and cheese, if desired. Serve immediately.
♥ Amy
Adapted from Just A Taste, serves 4
Ingredients
2 pounds kale, washed and dried
1/3 cup toasted nuts, such as walnuts, pecans or pine nuts
6 slices bacon
2 tablespoons onion, finely minced
1 clove garlic, finely minced
1/2 cup apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon dijon mustard
Salt
Pepper
Dried cranberries, optional
Blue cheese, crumbled, optional
Directions
Remove the stems of the kale. Roughly chop the leaves into bite size pieces. Place the kale in a large bowl and top with the toasted nuts.
Cook the bacon in a large pan over medium heat. Transfer the bacon to a paper towel-lined plate to cool. Reserve approximately 3 tablespoons of the bacon drippings in the pan.
Return the pan with the bacon drippings to stove. Add the onion and garlic, saute for about 1 minute, until soft. Whisk in the vinegar, mustard and brown sugar, make sure to scrape up any brown bits on the bottom of the pan.
Remove the vinaigrette from the heat and season with salt and pepper.
Chop up the bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing. Top with the cranberries and cheese, if desired. Serve immediately.
♥ Amy
Wednesday, July 31, 2013
Basic Marinara Sauce
Another recipe from our Friday Night Pasta Parties... I really need to get better at taking photos at these events!
This time we got adventurous and made ravioli so we needed a good basic marinara to compliment it. I was surprised how the little bit of balsamic vinegar in this recipe seemed to provide the sweetness that is needed to over come the acidity in the tomatoes. No more adding sugar to tomato sauce for me!
Adapted from Style Me Pretty, serves 6 to 8
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 28 ounce cans crushed tomatoes
Salt
Pepper
2 tablespoons balsamic vinegar
Directions
In a large saucepan over medium heat, sauté the onion and garlic in the oil until the onions are soft, about 5 to 8 minutes. Add the basil and oregano and sauté for another couple minutes until fragrant. Add the tomatoes. Season with salt and pepper. Bring to a gentle boil, reduce the heat to low and simmer for at least 20 minutes. Longer is better.
Finish the sauce by adding the balsamic vinegar and stirring to combine. Serve hot over fresh pasta.
♥ Amy
This time we got adventurous and made ravioli so we needed a good basic marinara to compliment it. I was surprised how the little bit of balsamic vinegar in this recipe seemed to provide the sweetness that is needed to over come the acidity in the tomatoes. No more adding sugar to tomato sauce for me!
Adapted from Style Me Pretty, serves 6 to 8
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 28 ounce cans crushed tomatoes
Salt
Pepper
2 tablespoons balsamic vinegar
Directions
In a large saucepan over medium heat, sauté the onion and garlic in the oil until the onions are soft, about 5 to 8 minutes. Add the basil and oregano and sauté for another couple minutes until fragrant. Add the tomatoes. Season with salt and pepper. Bring to a gentle boil, reduce the heat to low and simmer for at least 20 minutes. Longer is better.
Finish the sauce by adding the balsamic vinegar and stirring to combine. Serve hot over fresh pasta.
♥ Amy
Grandma's Green Bean Casserole
This is one of my all time favourite foods. A family recipe passed down from my Grandma to my mom to me. Now it is also one of Dave's favourites as well.
Serves 6 to 10
Ingredients
2 tablespoons butter, melted
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 small onion, finely diced
1 cup sour cream
1 16 ounce bag frozen green beans, defrosted, or fresh beans, cut and blanched
2 cups cheddar cheese, grated
1 cup bread crumbs or panko
1 tablespoon butter, melted
Directions
Preheat the oven to 350 F.
In a large bowl, stir the flour into the melted butter. Add in the salt, sugar and sour cream. Stir to combine.
Add the onion and green beans. Toss until well coated. Transfer to a casserole dish, a shallow rectangular dish works best.
Spread the cheese over top of the bean mixture.
In a small bowl, toss the bread crumbs in the remaining tablespoon of melted butter. Sprinkle the bread crumbs over the cheese.
Bake for 30 minutes or until bubbly and golden brown.
Serve hot.
♥ Amy
Serves 6 to 10
Ingredients
2 tablespoons butter, melted
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 small onion, finely diced
1 cup sour cream
1 16 ounce bag frozen green beans, defrosted, or fresh beans, cut and blanched
2 cups cheddar cheese, grated
1 cup bread crumbs or panko
1 tablespoon butter, melted
Directions
Preheat the oven to 350 F.
In a large bowl, stir the flour into the melted butter. Add in the salt, sugar and sour cream. Stir to combine.
Add the onion and green beans. Toss until well coated. Transfer to a casserole dish, a shallow rectangular dish works best.
Spread the cheese over top of the bean mixture.
In a small bowl, toss the bread crumbs in the remaining tablespoon of melted butter. Sprinkle the bread crumbs over the cheese.
Bake for 30 minutes or until bubbly and golden brown.
Serve hot.
♥ Amy
Tuesday, June 25, 2013
Fresh Homemade Pasta
As I mentioned in my last post, a group of girlfriends from work have recently started a tradition of pasta nights.
Despite owning the pasta attachments for my Kitchenaid mixer for several years, we have rarely used them. I never appreciated how easy and simple it really is to make fresh pasta. Or how fun it is to make with a group of friends.
Now there is no going back...
Makes approximately 2 pounds of pasta, enough to serve 6 to 8
Ingredients
600 g flour
6 eggs
Directions
Add the flour and eggs to the bowl of a stand mixer and mix together with the paddle or dough hook attachment until well mixed. The dough will be very crumbly and dry.
With the dough hook, knead the dough for about three minutes, until the dough is very smooth. The dough should not feel sticky and should still be on the dry side. If the dough is too wet, it will tear apart when rolled. Add a little flour or water as required to get the right consistency.
Most recipes recommend wrapping the dough in plastic wrap and allowing it to rest in the refrigerator for one hour. I am too impatient (and typically too hungry) for this step.
Cut the dough into four pieces. One piece at a time, mould into a rough flat rectangle. Pass the piece through the pasta roller attachment on the widest setting, setting #1. Fold the dough in half or thirds and pass it through again. Fold and pass it through one more time.
Continue passing the dough through the machine, reducing the setting each time, until you have reached the desired thickness. On my roller attachment, setting #3 produces thick, chunky pasta and setting #4 is perfect for fettuccine and spaghetti.
The flat sheets can be used to make lasagne or manicotti-style stuffed rolls. If you wish to make fettuccine or spaghetti, use the pasta cutter attachment to cut the sheets into the desired shape.
Dust the pasta lightly with flour to keep it from sticking. Drape the pasta over a suspended rolling pin or pasta drying rack until ready to cook. If you do not have a drying rack, a coat hanger works really well!
Cook the pasta in salted, boiling water until el dente. Serve hot with your favourite pasta sauce and garnishes.
♥ Amy
Despite owning the pasta attachments for my Kitchenaid mixer for several years, we have rarely used them. I never appreciated how easy and simple it really is to make fresh pasta. Or how fun it is to make with a group of friends.
Now there is no going back...
Makes approximately 2 pounds of pasta, enough to serve 6 to 8
Ingredients
600 g flour
6 eggs
Directions
Add the flour and eggs to the bowl of a stand mixer and mix together with the paddle or dough hook attachment until well mixed. The dough will be very crumbly and dry.
With the dough hook, knead the dough for about three minutes, until the dough is very smooth. The dough should not feel sticky and should still be on the dry side. If the dough is too wet, it will tear apart when rolled. Add a little flour or water as required to get the right consistency.
Most recipes recommend wrapping the dough in plastic wrap and allowing it to rest in the refrigerator for one hour. I am too impatient (and typically too hungry) for this step.
Cut the dough into four pieces. One piece at a time, mould into a rough flat rectangle. Pass the piece through the pasta roller attachment on the widest setting, setting #1. Fold the dough in half or thirds and pass it through again. Fold and pass it through one more time.
Continue passing the dough through the machine, reducing the setting each time, until you have reached the desired thickness. On my roller attachment, setting #3 produces thick, chunky pasta and setting #4 is perfect for fettuccine and spaghetti.
The flat sheets can be used to make lasagne or manicotti-style stuffed rolls. If you wish to make fettuccine or spaghetti, use the pasta cutter attachment to cut the sheets into the desired shape.
Dust the pasta lightly with flour to keep it from sticking. Drape the pasta over a suspended rolling pin or pasta drying rack until ready to cook. If you do not have a drying rack, a coat hanger works really well!
Cook the pasta in salted, boiling water until el dente. Serve hot with your favourite pasta sauce and garnishes.
♥ Amy
Friday, June 21, 2013
Arrabiata Sauce
A group of girlfriends from work have recently started a tradition of pasta nights where we get together to make homemade pasta and sauce as an excuse to drink wine and gossip.
This is the sauce I made for the first of such events. Sorry no photos... we were too distracted...
Adapted from Una Mamma Italiana, serves six to eight
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
5 cloves garlic, minced
1/2 cup red wine
2 tablespoons brown sugar, optional but recommended!
2 tablespoons fresh basil, chopped, plus additional for garnish if desired
6 oz can tomato paste
2 28 oz cans crushed tomatoes
1 1/2 teaspoons crushed red pepper flakes
Pepper
Salt
Directions
In a large sauce pan over medium heat, heat the oil. Saute the onion and garlic until soft, about 5 minutes.
Stir in the wine, sugar, basil, red pepper flakes, tomato paste, crushed tomatoes, salt and pepper. Stir to combine. Increase the heat and bring to a boil. Reduce the heat and simmer for 20 minutes, uncovered.
Serve over homemade pasta with parmesan cheese and extra basil to garnish.
♥ Amy
Adapted from Una Mamma Italiana, serves six to eight
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
5 cloves garlic, minced
1/2 cup red wine
2 tablespoons brown sugar, optional but recommended!
2 tablespoons fresh basil, chopped, plus additional for garnish if desired
6 oz can tomato paste
2 28 oz cans crushed tomatoes
1 1/2 teaspoons crushed red pepper flakes
Pepper
Salt
Directions
In a large sauce pan over medium heat, heat the oil. Saute the onion and garlic until soft, about 5 minutes.
Stir in the wine, sugar, basil, red pepper flakes, tomato paste, crushed tomatoes, salt and pepper. Stir to combine. Increase the heat and bring to a boil. Reduce the heat and simmer for 20 minutes, uncovered.
Serve over homemade pasta with parmesan cheese and extra basil to garnish.
♥ Amy
Monday, February 25, 2013
Beer Steamed Mussles
This recipe makes a seriously good Belgian pub style steamed mussels that go perfectly with (sweet potato) fries and mayonnaise.
Adapted from Serious Eats, serves two
Ingredients
4 bacon rashers, chopped
3 cloves garlic, chopped
1 medium onion, chopped
2 tablespoons grainy mustard
Salt
Pepper
1/2 cup fresh parsley chopped
1 can beer, preferably Belgian ale
1 pound mussels, scrubbed
Directions
In a large skillet over medium heat, cook the bacon until crispy. Add the onion and garlic and saute until soft.
Add the mustard, salt, pepper, parsley and beer. Bring to a boil.
Add the mussels, cover and steam for 5 minutes, until the mussels open. Discard any unopened mussels and serve immediately.
♥ Amy
Adapted from Serious Eats, serves two
Ingredients
4 bacon rashers, chopped
3 cloves garlic, chopped
1 medium onion, chopped
2 tablespoons grainy mustard
Salt
Pepper
1/2 cup fresh parsley chopped
1 can beer, preferably Belgian ale
1 pound mussels, scrubbed
Directions
In a large skillet over medium heat, cook the bacon until crispy. Add the onion and garlic and saute until soft.
Add the mustard, salt, pepper, parsley and beer. Bring to a boil.
Add the mussels, cover and steam for 5 minutes, until the mussels open. Discard any unopened mussels and serve immediately.
♥ Amy
Wednesday, January 23, 2013
Korean Barbecue Ribs
We are into the third week of the Whole30 - the end is in sight! It helps that the results are becoming noticeable - less bloating, more energy, less cravings.
This past Friday Dave picked up a package of pork ribs as a treat. Then I was tasked with finding us a substitute recipe that did not have brown sugar, honey or maple syrup like our typical rib sauce. I turned to my favorite paleo blogs (Nom Nom Paleo, PaleOMG ) for inspiration and then headed to the pantry to throw together a Korean barbecue style sauce.
The results was delicious!
Serves 4
Ingredients
2 pounds pork or beef ribs
2 tablespoons sesame oil
1/2 teaspoon crushed chilies
1 teaspoon ground black pepper
1/2 cup coconut aminos (or soya sauce)
3 cloves garlic, minced
3 green onions, minced
2 teaspoons fresh ginger, ground
2 teaspoons fish sauce
1 teaspoon rice vinegar
1/4 cup cilantro, chopped
Directions
Stove Top or Grill Method
Fill a large pot with
water and bring to a boil. Once boiling, add the ribs to the water. Reduce the
heat and boil for 20 minutes or until the ribs are just cooked through.
Remove the ribs from
the water and place onto a foil lined roast pan. Preheat the grill or broiler in the
oven.
In a small bowl,
combine the remaining ingredients. Pour the
mixture over the ribs making sure to coat all sides evenly.
Grill or broil for 3 to 4 minutes, watching constantly so they do
not burn. Flip the ribs, brush with sauce and broil for another 3 to 4
minutes.
Serve warm with
additional sauce for dipping.
Slow Cooker
Method
Arrange the ribs in
the slow cooker and pour the sauce over top. Cover and cook on low for
6 to 8 hours.
Remove the ribs from
the slow cooker and place onto a foil lined roast pan. Preheat the broiler in the oven. Broil the ribs for 3 to 4 minutes, watching constantly so they do not burn. Flip the
ribs, brush with sauce and broil for another 3 to 4 minutes.
Serve warm with the
remaining sauce.
♥ Amy
Friday, January 11, 2013
Paleo Osso Buco
We have made it to day 5 of our Whole30 challenge. My lifesavers so far: coffee with coconut milk, rooibos tea, coconut flakes and SeaSnax. Surprisingly, however, I have managed to significantly cut my caffeine consumption and am typically only having one cup of coffee a day as opposed to the two or three I would consume before Christmas.
My restaurant experience *almost* worked according to plan except the waitress forgot I had asked for no feta on the salad. Not wanting to make a fuss, I didn't send it back and simply picked off as much as I physically could. Now I understand why Whole30 is so adamant on absolutely no cheating... although it was not my slip up, the microscopic amount of cheese I consumed sent me into a mental tailspin and I was ready to throw in the towel. I managed to get my head back in the game and baked two dozen cupcakes for a co-workers going away party without so much as licking a spoon.
We are going to attempt the restaurant thing again tonight... this time it is both of us going out for tapas so I feel like we stand a good chance.
Serves 4
Ingredients
2 tablespoons olive oil or ghee
2 pounds veal shanks
Salt
Pepper
3 cloves garlic, minced
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 cup beef or veal stock
1 14 ounce can diced tomatoes
1 5.5 ounce can tomato paste
Directions
Preheat the oil in a large skillet over medium high heat. Season the veal with salt and pepper. Brown the veal on both sides.
Add the garlic, onion, carrot and celery to the pan. Saute until softened.
Add the stock, diced tomatoes and tomato paste. Stir to combine. Reduce heat and simmer until the veal is cooked through, 10 to 15 minutes depending on size.
Serve with oven roasted brussel sprouts or sweet potatoes.
♥ Amy
Wednesday, January 9, 2013
Paleo Fajitas
We are on our third day of the Whole30 challenge and so far so good... even with birthday cake and cinnamon buns at the office on Monday. However today I need to survive a work lunch at a pub... I have studied the menu online and have my plan set - a Mediterranean Salad with grilled chicken topped with oil and vinegar dressing. Fingers crossed it all goes according to plan!
Dave is also set for a big challenge as he is away on an overnight backcountry ski trip. He volunteered to be in charge of meals so that he can be in control of what he eats. It took a lot of work but we did manage to come up with a back country menu that fit the Whole9 criteria. For breakfast he packed eggs, homemade sausage and roasted sweet potatoes. Lunch will be hard boiled eggs, homemade beef jerky, canned smoked mussels and vegetables. Coconut chips, nuts and fruit were packed for snacks. For dinner, he brought the ingredients for fajitas. This worked especially well since one of his trip mates is vegetarian - it will allow everyone to customize their fajitas to their dietary restrictions.
Fajitas are an obvious paleo recipe - if you take away the tortillas, cheese and sour cream, you basically have plate of flavourful meat and vegetables. Plus anything you can top with guacamole is a winner in my books.
Serves 4
Ingredients
1 pound chicken, beef or pork, sliced into thin strips
1 tablespoon olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon cumin
Salt
Pepper
1 large sweet potato, cubed
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon olive oil
1 onion, sliced
2 bell peppers, sliced
1 portobello mushroom, sliced, optional
2 avocados
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
Hot sauce, to taste
Lime juice
Cilantro
Hot sauce
Directions
Combine in meat, olive oil, lemon juice, cumin, salt and pepper in a bowl. Toss to combine. Allow to marinate in the refrigerator for 1 hour or over night.
Preheat the over to 400 F. Combine the sweet potato, paprika, garlic powder, chili powder and olive oil in a bowl. Toss to coat the potatoes. Transfer to a pan and roast for 15 to 20 minutes or until soft.
In a skillet over medium high heat, saute the marinated meat. Once the meat is cooked through, add the onion, peppers and mushrooms. Saute until soft.
In the mean time, combine the avocados, lime juice, garlic powder, chili powder, cumin and hot sauce in a bowl. Mash with a fork until the avocados are creamy.
Serve the meat and vegetables over the sweet potatoes. Top with guacamole. Garnish with lime juice, cilantro and hot sauce if desired.
♥ Amy
Friday, November 23, 2012
Recipe Rewind: Indian Spice Burgers
Originally posted May 2011. Also works well with ground chicken or turkey. For a paleo-friendly version omit the naan and substitute mashed avocado or paleo mayonnaise.
Adapted from Everyday Food: Great Food Fast, Martha Stewart Living, serves four
Ingredients
1/2 cup plain low fat yogurt
1/2 teaspoon cumin
Salt
Pepper
1 lb ground beef
4 green onions, thinly sliced
3 tablespoons ginger, chopped
2 cloves garlic, chopped
1 egg
2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
Salt
Pepper
4 whole wheat naan
1 large cucumber, sliced
1 large tomato, sliced
Radishes, sliced
Lettuce
Cilantro
Directions
To prepare the cumin yogurt sauce, combine yogurt, cumin, salt and pepper in a small bowl.
Grill the patties for 3 minutes per side or until cooked through. Toast the naan on the grill if desired.
Serve the patties on the naan bread topped with lettuce, tomato, cucumber, radish, cilantro and cumin yogurt sauce.
Yum!
♥ Amy
Adapted from Everyday Food: Great Food Fast, Martha Stewart Living, serves four
Ingredients
1/2 cup plain low fat yogurt
1/2 teaspoon cumin
Salt
Pepper
1 lb ground beef
4 green onions, thinly sliced
3 tablespoons ginger, chopped
2 cloves garlic, chopped
1 egg
2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
Salt
Pepper
4 whole wheat naan
1 large cucumber, sliced
1 large tomato, sliced
Radishes, sliced
Lettuce
Cilantro
Directions
To prepare the cumin yogurt sauce, combine yogurt, cumin, salt and pepper in a small bowl.
For the burgers,
preheat the grill or barbecue to medium high. Combine the ground beef, green
onion, ginger, garlic, egg and seasonings in a bowl. Mix well and form into
patties - hands work best!
Grill the patties for 3 minutes per side or until cooked through. Toast the naan on the grill if desired.
Serve the patties on the naan bread topped with lettuce, tomato, cucumber, radish, cilantro and cumin yogurt sauce.
Yum!
♥ Amy
Tuesday, November 20, 2012
Paleo Jambalaya
Serves four
Ingredients
4 large spicy Italian sausages, chopped
2 cloves garlic, minced
1 large onion, chopped
1 red pepper, chopped
2 ribs celery, chopped
1 1/2 cups okra, chopped
1/2 cup tomato paste
1/2 cup water or chicken stock
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon crushed chili flakes
Pepper
Salt
Directions
In a large skillet over medium-high heat, saute the sausage until cooked through. Add the garlic and onion and saute until translucent. Add the red pepper, celery and okra and saute until softened, about two minutes.
Add the tomato paste, stock and seasonings. Stir well to combine. Reduce the heat and simmer until the sauce has thickened slightly, about five minutes.
♥ Amy
Ingredients
4 large spicy Italian sausages, chopped
2 cloves garlic, minced
1 large onion, chopped
1 red pepper, chopped
2 ribs celery, chopped
1 1/2 cups okra, chopped
1/2 cup tomato paste
1/2 cup water or chicken stock
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon crushed chili flakes
Pepper
Salt
Directions
In a large skillet over medium-high heat, saute the sausage until cooked through. Add the garlic and onion and saute until translucent. Add the red pepper, celery and okra and saute until softened, about two minutes.
Add the tomato paste, stock and seasonings. Stir well to combine. Reduce the heat and simmer until the sauce has thickened slightly, about five minutes.
Wednesday, September 12, 2012
Barbecue Chicken
A great version of barbecued chicken. The herbs take the recipe to the next level - use fresh herbs if they are available.
The original recipe creates a very basic barbecue sauce to coat the chicken, however this can easily be replaced with store bought barbecue sauce or your favorite barbecue sauce recipe. I used homemade Root Beer Barbecue Sauce. Unfortunately the recipe has gone missing so I am unable to post it right now.
Adapted from Taste for Adventure, serves 4
Ingredients
4 chicken breasts
1 tablespoon paprika
1/2 tablespoon thyme
1 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon pepper
1 1/2 tablespoons brown sugar
1/3 cup ketchup
2 tablespoon Worcestershire sauce
Hot sauce, to taste
Directions
Preheat the barbecue to medium heat.
In a large bowl, combine the paprika, thyme, rosemary, salt, garlic powder, onion powder, chili powder and pepper. Place the chicken in the bowl and toss to coat. Can be refrigerated overnight to marinade.
Grill the chicken until the internal temperature reaches 165 F and the juices run clear, turning periodically. Remove from the grill and allow to rest.
In the meantime, combine the brown sugar, ketchup, Worcestershire and hot sauce in a small bowl. Brush the sauce over the cooked chicken and serve.
♥ Amy
The original recipe creates a very basic barbecue sauce to coat the chicken, however this can easily be replaced with store bought barbecue sauce or your favorite barbecue sauce recipe. I used homemade Root Beer Barbecue Sauce. Unfortunately the recipe has gone missing so I am unable to post it right now.
Adapted from Taste for Adventure, serves 4
Ingredients
4 chicken breasts
1 tablespoon paprika
1/2 tablespoon thyme
1 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon pepper
1 1/2 tablespoons brown sugar
1/3 cup ketchup
2 tablespoon Worcestershire sauce
Hot sauce, to taste
Directions
Preheat the barbecue to medium heat.
In a large bowl, combine the paprika, thyme, rosemary, salt, garlic powder, onion powder, chili powder and pepper. Place the chicken in the bowl and toss to coat. Can be refrigerated overnight to marinade.
Grill the chicken until the internal temperature reaches 165 F and the juices run clear, turning periodically. Remove from the grill and allow to rest.
In the meantime, combine the brown sugar, ketchup, Worcestershire and hot sauce in a small bowl. Brush the sauce over the cooked chicken and serve.
♥ Amy
Friday, August 31, 2012
Barbeque Lobster Tails
The ultimate summer indulgence. A great way to celebrate the Labour Day long weekend.
Serve with grilled asparagus.
Serves two
Ingredients
2 lobster tails
1/2 cup butter
1 clove garlic
Juice of 1 lemon
Directions
Preheat your grill to medium-high heat.
In a small saucepan, melt the butter. Add the garlic and lemon juice.
Using kitchen shears or a sharp knife, cut the lobster tails straight down the middle of the top without cutting all the way through the meat. Gently open the shell to expose the meat. If desired, insert a skewer down the lobster tail to keep the tails straight. Brush with the melted butter.
Place the tails on the grill cut side down. Grill about 5 minutes. Turn the tails over and brush more melted butter onto the meat. Grill for another 4 minutes or until the lobster meat is an opaque white color and the shells are bright red.
Remove the tails from the grill and serve with more melted butter and lemon wedges.
♥ Amy
Serve with grilled asparagus.
Serves two
Ingredients
2 lobster tails
1/2 cup butter
1 clove garlic
Juice of 1 lemon
Directions
Preheat your grill to medium-high heat.
In a small saucepan, melt the butter. Add the garlic and lemon juice.
Using kitchen shears or a sharp knife, cut the lobster tails straight down the middle of the top without cutting all the way through the meat. Gently open the shell to expose the meat. If desired, insert a skewer down the lobster tail to keep the tails straight. Brush with the melted butter.
Place the tails on the grill cut side down. Grill about 5 minutes. Turn the tails over and brush more melted butter onto the meat. Grill for another 4 minutes or until the lobster meat is an opaque white color and the shells are bright red.
Remove the tails from the grill and serve with more melted butter and lemon wedges.
♥ Amy
Friday, July 27, 2012
Thai Grilled Chicken
Adapted from Artsy Foodie, serves four
Ingredients
4 chicken breasts
2 cloves garlic, chopped
1/4 cup basil, chopped
1/4 cup cilantro, chopped
2 tablespoons fish sauce
1 tablespoon sesame oil
1 tablespoon lime juice
Directions
Place all of the ingredients into a medium bowl and toss to combine. Cover and refrigerate 30 minutes to marinade.
Preheat the grill or bar-b-que. Cook the chicken until the temperature registers as 165 F on the meat thermometer.
Let the chicken breasts rest for 5 minutes before serving.
♥ Amy
Ingredients
4 chicken breasts
2 cloves garlic, chopped
1/4 cup basil, chopped
1/4 cup cilantro, chopped
2 tablespoons fish sauce
1 tablespoon sesame oil
1 tablespoon lime juice
Directions
Place all of the ingredients into a medium bowl and toss to combine. Cover and refrigerate 30 minutes to marinade.
Preheat the grill or bar-b-que. Cook the chicken until the temperature registers as 165 F on the meat thermometer.
Let the chicken breasts rest for 5 minutes before serving.
♥ Amy
Monday, June 4, 2012
Tomato Soup
Adapted from Everyday Occasions, serves four
Ingredients
3 cloves garlic, minced
Directions
In a saucepan over medium heat, saute garlic in olive oil for one minute until softened. Add the tomatoes, stock, salt, pepper and sugar. Cook at a simmer for 10 minutes. Reduce the heat to low and add the cream and basil. Garnish with parmesan and balsamic vinegar.
♥ Amy
Ingredients
3 cloves garlic, minced
2 tablespoons olive oil
28 ounce can crushed tomatoes
28 ounce can diced tomatoes
2 cups stock, chicken or vegetable
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/4 cup heavy cream
3 tablespoons fresh basil, chopped
In a saucepan over medium heat, saute garlic in olive oil for one minute until softened. Add the tomatoes, stock, salt, pepper and sugar. Cook at a simmer for 10 minutes. Reduce the heat to low and add the cream and basil. Garnish with parmesan and balsamic vinegar.
♥ Amy
Friday, May 25, 2012
Vegetable Fritters
These make a fantastic fast lunch, light dinner or side dish.
Adapted from Spoon Fork Bacon, serves two
Ingredients
1 sweet potato, peeled and grated
2 carrots, peeled and grated
1 zucchini, grated
1 clove garlic, minced
1 egg
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
Olive oil
1/4 cup mayonnaise
1/4 teaspoon cumin
1/4 teaspoon curry
Directions
Squeeze as much liquid out of the grated vegetables as possible. Combine the vegetables, garlic, egg, flour, baking powder, salt and pepper in a large bowl. Stir well.
Heat the oil in a large skillet over medium-high heat. Form the 2 to 3 tablespoons of the vegetable mixture in to a ball with your hands. Gently press to flatten and place in the skillet.
Fry 4 to 6 minutes, flip, and cook for an additional 2 to 3 minutes. Transfer the fritters to a lined baking sheet in a warm oven to keep hot until serving.
To make the curry mayonnaise, combine the mayonnaise, cumin and curry in a small bowl.
Serve the hot fritters with the curry mayonnaise.
Enjoy!
♥ Amy
Adapted from Spoon Fork Bacon, serves two
Ingredients
1 sweet potato, peeled and grated
2 carrots, peeled and grated
1 zucchini, grated
1 clove garlic, minced
1 egg
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
Olive oil
1/4 cup mayonnaise
1/4 teaspoon cumin
1/4 teaspoon curry
Directions
Squeeze as much liquid out of the grated vegetables as possible. Combine the vegetables, garlic, egg, flour, baking powder, salt and pepper in a large bowl. Stir well.
Heat the oil in a large skillet over medium-high heat. Form the 2 to 3 tablespoons of the vegetable mixture in to a ball with your hands. Gently press to flatten and place in the skillet.
Fry 4 to 6 minutes, flip, and cook for an additional 2 to 3 minutes. Transfer the fritters to a lined baking sheet in a warm oven to keep hot until serving.
To make the curry mayonnaise, combine the mayonnaise, cumin and curry in a small bowl.
Serve the hot fritters with the curry mayonnaise.
Enjoy!
♥ Amy
Thursday, May 17, 2012
Paleo Stuffed Chicken
Serves two
Ingredients
2 boneless chicken breasts
Salt
Pepper
4 strips bacon
1/4 cup sundried tomatoes
2 cup spinach or mustard greens
Directions
Preheat the oven to 375 F. Lightly oil a baking pan.
In a skillet over medium high heat, saute the greens until wilted. Set aside.
Flatten the chicken breasts by gently smashing with a mallet or rolling pin. Season with salt and pepper.
Drape the bacon over the flattened chicken.
Place the wilted greens and sundried tomatoes on top of the bacon.
Tightly roll the chicken around the filling and secure with a toothpick. Transfer to the prepared baking pan.
Bake for 20 minutes or until the chicken is cooked through.
♥ Amy
Ingredients
2 boneless chicken breasts
Salt
Pepper
4 strips bacon
1/4 cup sundried tomatoes
2 cup spinach or mustard greens
Directions
Preheat the oven to 375 F. Lightly oil a baking pan.
In a skillet over medium high heat, saute the greens until wilted. Set aside.
Flatten the chicken breasts by gently smashing with a mallet or rolling pin. Season with salt and pepper.
Drape the bacon over the flattened chicken.
Place the wilted greens and sundried tomatoes on top of the bacon.
Tightly roll the chicken around the filling and secure with a toothpick. Transfer to the prepared baking pan.
Bake for 20 minutes or until the chicken is cooked through.
Monday, May 7, 2012
Slow Cooker Tagine
This is one of those horrible slow cooker meals that make the house smell so wonderful before you leave for work in the morning that you spend the entire day thinking about food.
Usually if I am using the slow cooker it means that Dave is on night shifts and sleeping all day. I have always wondered if he dreams about food when the house smells like dinner all day long.
I know I would.
Serves four
Ingredients
2 teaspoons olive oil
2 pounds lamb or beef, cut into one inch cubes
Salt
Pepper
1 large onions, chopped
2 cloves garlic, minced
1 cup dried apricots, quartered
1/2 cup raisins or dried currants
2 carrots, chopped
2 cups beef broth
1 15 ounce can diced tomatoes
2 tablespoons tomato paste
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon ground ginger
Salt
Pepper
Directions
Heat a pan over medium-high and add the oil. Season the meat with salt and pepper. Brown on all sides. Transfer to slow cooker.
Add the broth to the pan, scraping off the drippings. Transfer to the slow cooker.
Add the remaining ingredients to the slow cooker.
Cook on low heat for 8 to 10 hours.
Serve with couscous.
♥ Amy
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