Red curry veggies over cauliflower fried rice

I had more energy than normal tonight following an awesome workout so I prepped dinner with a little extra love and passion. As it happens, it came out awesome and was actually pretty simply so I wanted to share. I stir-fried a bunch of veggies, made a quick (literally under five minutes) red curry and served it over cauliflower fried rice. The most time-consuming part was food processing the cauliflower, but you could always do this in advance or just dice it up small. Any veggies will do 🙂

Red curry veggies over cauliflower fried rice

Ingredients

for stir fry
coconut oil (or whatever oil you use for higher heat)
LOTS of roughly chopped veggies (I used 1 green bell pepper, 1 zucchini, 1 package of shitaki mushrooms, a few handfuls of bean sprouts, 1 medium yellow onion)
1 clove garlic, roughly chopped

for fried rice
about a thumbs worth of butter (or your favorite fat)
1 head of cauliflower, food processed until rice size
~1 cup frozen peas
3 eggs

for red curry
coconut/extra virgin olive oil
~2 tbsp red curry paste
1/2 can full-fat coconut milk

First, heat coconut oil over medium-high heat in a wok or heavy pan. Toss in all stir fry veggies and cook about ten minutes until soft but still with a bit of crunch and color. Take them off the heat and put to the side.

Next, heat butter in the same pan over medium heat and add cauliflower. Make sure to coat it all with whatever fat you are using and cook until slightly brown and toasted looking, about 10-15 minutes. Then, create a hole in the middle so that pan is showing, add a little more butter and then eggs, beating slightly in the pan. When mostly cooked, stir eggs fully into cauliflower and add peas. Cook another two or three minutes. You can add coconut aminos or soy sauce at the end for flavor.

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You can be be making the curry in a second pan at the same time. Heat up coconut or olive oil over medium-low heat. Add curry paste and toast a few minutes until fragrant. Mix in coconut milk and just heat through. Finally, toss veggies and simmer all together for another five minutes.

Serve over fried rice and enjoy.

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Poaching eggs in the Black Hills

May I first say, sorry for the delay in posting! I intended to post from the road, but some places had no service or electricity and all places took my head so far from the computer that I kept not writing. However, I took pictures of everything we ate along the way so I could catch up once back on the grid. Here we go.

Our first night of camping was in Badlands National Park in South Dakota. The prairie landscape here is described as beautiful and unforgiving, which I can now say is about accurate. We set up our tents and prepared for a silent and powerful sunset.

camping-chairs-and-tent-badlands-sunset

In the morning, we set our for an 8 mile hike across a harsh rock crust trail dotted with sunflowers and grasses.

bandlands-hike-power-breakfast

However, we did not depart without a tasty power breakfast! Since we were still getting a feel for how to keep the camp stove lit in the prairie winds, first morning simplicity was important. Poached eggs are great to make on a camp stove because all you have to do is boil water, and there is minimal cleanup afterwards. Plus, they are soooo good.

Ingredients:
*makes one serving

2 raw eggs
1/2 ripe avocado
1/2 fresh orange
salt and pepper to taste
a dab or two of hot sauce if you wish

poached-eggs-with-avocado-and-orange

Bring a few inches of water to a boil and add a pinch of salt. Crack both eggs into a cup. Once the water is boiled, spin the water to create a whirlpool in the middle of the pot. Then, carefully pour the eggs into the center. Cook for three minutes at a slow boil, and then remove the eggs from the water with a spoon.

Serve with avocado slices and fresh fruit!

Spring Cleaning Veggie Soup

I want to make everything from scratch, all the time. After all, I’m trying to learn how to really cook. Sauces, broths and doughs are fun to try, but they take time and love, and a lot of exploration. Sometimes they fail at 8pm at night when you’ve worked all day, gone to the gym, still have a term paper to write, and are on the verge of transforming into the hunger-induced raging lunatic doppelgänger of your normally normal self. (Who you then have to apologize for in the morning even though you have no memory of her visit…)

Anyway, it’s finals week for me and I have a big project going on at work, so when I went grocery shopping on Sunday I made a point to put together some quick and easy meals. I already had a bunch of veggies in my kitchen from all the big elaborate meals I thought up and “didn’t get to” this week, so with an additional carton of veggie broth and 1 can of beans I was able to make up this soup. Besides clearing out my fridge, it came out pretty tasty. Sometimes it pays to throw in everything but the kitchen sink and see what happens.

Ingredients:
4 celery stalks, diced
1 medium onice, diced
1 large sweet potato, peeled and cubed
4 parsips, peels and sliced
2 garlic cloves, whole
4 cups vegetable broth or stock
2 cups fresh peas (or frozen, or canned if you have them)
1 can great northern beans
1 small tomato, diced
1-2 fresh basis leaves
a pinch of fresh parmesan
a pinch of herbs de provence
a pinch of crushed red pepper
sea salt and pepper to taste
extra virgin olive oil

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Preheat the oven to 375 F. Cut the sweet potato and parsnips into 1/2 inch cubes, and lay on a greased baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30 minutes. Turn the pieces over half way. Since the veggies will cook a bit more in the soup, they don’t have to be completely cooked through. Watch them and make sure to remove them from the oven before they start crisping.

In a large sauce pan, heat a bit of olive oil and saute the onions and celery on med-low flame until translucent, about 5 minutes. Try to keep them from browning. Add in the rest of your ingredients, except the beans, and bring to a slow boil. Once boiling, add beans and reduce heat. Simmer, covered, for another 20 minutes.

Top with fresh parmesan to serve. I happened to have some amazing kielbasa in the fridge homemade by a friend of mine in the fridge (thanks Kathrin and Sam!), so we sliced that up and threw it in the leftovers for something different. It was refreshing and satisfying both ways.

Enjoy!

Chicken Sausage Lettuce Wraps

Confession: It’s not always easy being clean. Keeping the meal repertoire interesting and tasty enough to stay on track is hard to do sometimes. My motivation and creativity come in waves. Recently, simplicity has been my ingredient of choice. So, the other night I started with one idea, chicken sausage. Recently I’ve been playing around with taking sausage out of the casing, making it much more versatile. I actually googled “chicken sausage lettuce wraps” to see what ideas I could steal, but there wasn’t much to be found. I had cooked quinoa and a lemon in the fridge, naturally challenging me to incorporate them as well. So, I thought, let’s see if we can’t make chicken sausage lettuce wraps a thing.

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Chicken Sausage Lettuce Wraps
Makes 3-4 servings

Ingredients:
6 plain chicken sausages, casings removed
1 head bib lettuce
1 granny smith apple, diced
1 cup cooked quinoa
handfull fresh parsley, chopped (I actually pulled mind out of the freezer)
1 tbsp lemon juice
sea salt and pepper to taste

In a hot pan, add the sausage and break it up into small pieces as it begins to cook. Saute on medium heat until completely cooked through, about 10 minutes. Add in the quinoa and cook an additional 2-3 minutes, until everything is heated through.

Remove from heat. Toss sausage mixture in a large mixing bowl with parsley, lemon juice and the diced apple.

Carefully pull off each lettuce leaf, and fill them with a spoonful of the mixture. Serve like tacos. This also makes great leftovers, just pack filling and lettuce separately.

Enjoy!

Avocado, Poached Eggs and Toast!

Welcome to my favorite new breakfast/lunch/post work-out/mid-day snack. It’s delicious, hearty and packed with protein. When I am at work and can’t cook eggs, the toast and avocado is a nice replacement. Enjoy!

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Ingredients:
1 tsp white vinegar
2 eggs
2 slices bread (I use whole wheat sprouted bread)
1/2 ripe avocado
balsamic vinegar
extra virgin olive oil
salt and pepper to taste
optional: hot sauce

To prepare the poached eggs, bring a pot of water to a boil and add a teaspoon of white vinegar. Crack the eggs into a small bowl. When water comes to a slow boil, create an eddy by swirling the water around with a spoon. Drop the eggs into the center of a pot and time 3 minutes.

In the meantime, toast the bread. Spread each side with avocado and drizzle with balsamic vinegar and olive oil.

When the eggs are done, pull them out of the water with a slotted spoon and drain off the excess water. Place one egg on each slice of toast. If desired, top with salt and pepper with hot sauce.

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Enjoy!

Squeaky Clean Shepherd’s Pie

As I am posting this it is about 40 degrees, damp and misty outside. On a night when I am most likely staying in and watching a movie under blankets, it is equally important that the movie choice is perfect and I have some awesome comfort food in the oven. Here’s what is on the menu tonight:

Clean Venison Shepard’s Pie
Serves 4

Ingredients:
1 small head of cauliflower
3 large carrots, peeled diced
1 small or 1/2 large onion, diced
1.5 lbs ground meat (I used venison but any ground meat works well)
1 cup fresh or frozen corn kernels
1 tbsp of fresh chopped herbs (I mixed Oregano, Parsley and Thyme)
1 tbsp parmesan or Romano cheese, finely grated
extra virgin olive oil
salt and pepper to taste
pinch of crushed red pepper

Preheat over to 375F. Cut cauliflower into 1-2″ chunks and lay out on a baking sheet. Sprinkle with salt, pepper and paprika. Drizzle with olive oil and roast until tender and starting to brown, about 30 minutes. When it’s done, let it cool and then dice it into very small pieces. You can leave the oven on when you pull the cauliflower out.

chopped-roasted-califlower-for-shepards-pie-topping

While that is cooking, peel and dice your carrots into 1/2″ pieces. Boil them for about 10 minutes until they are soft, but do not have to be fully cooked, then drain.

Heat a few tablespoons of olive oil in a large fry or sauté pan. Add onion and sauté on medium low heat until translucent. Add ground meat and turn up the heat to medium. Sprinkle with salt and pepper to taste. When meat is brown and mostly cooked through, add the cooked carrots and corn and cook for a few more minutes. Remove from heat.

ground-venison-with-carrots-and-corn-shephards-pie

Combine 2 tbsp olive oil with chopped herbs and parmesan. Add a pinch each of black and red pepper. In a large bowl, toss chopped cauliflower with the mixture until coated.

Line a baking dish with ground meat mixture, about 1″ deep. Cover completely with cauliflower.

layering-venison-shephards-pie

Bake uncovered for 25-30 minutes. Let stand a few minutes before serving. Enjoy!

Herb Roasted Chicken With Sweet Potatoes and Onions

When I was planting my new window garden, I had to trim a few of the herbs down so they would fit. This left me with a big bunch of fresh cut herbs just begging to be to chopped up and rubbed on something.

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I thought of a simple chicken dish my dad always makes, that I think he got from my Nona Rita. I gave him a quick call to double check what oven temperature should be, and funnily enough he was cooking the same dish. (I later found out that he put it in the oven too late and ended up ordering pizza that night so he could make an early movie he had tickets for.)

This dish normally calls for white potatoes, but I subbed in sweet potatoes because I already had some in the house. Very tasty both ways!

Herb Roasted Chicken With Sweet Potatoes and Onions
serves 2

Ingredients:
4 chicken tights, skin on
extra-virgin olive oil
2 small or 1 medium sweet potatoes
1 large onion
a handful of fresh herbs, chopped (any combination of parsley, sage, rosemary and thyme)
sea salt and pepper to taste
1/2 tsp paprika

Preheat the over to 350F.

Cut the sweet potatoes, skin on, into 1-2″ chunks. Cut the onion into quarters or sixths.

Rinse each piece of chicken under cold water and pat dry. I use chicken with the skin on for extra flavor when cooking and so nothing dries out. If you don’t want to eat the skin you can always toss it later.

Drizzle a little olive oil in the bottom of your baking dish. Arrange the chicken with space in between to fit in the veggies. Then spread the sweet potatoes and onions around in between the chicken. If it doesn’t all fit in one pan, arrange in two smaller pans.

Drizzle the top with olive oil. Sprinkle with salt, pepper and paprika. Then finish with chopped herbs.

roasted-chicken-with-onions-herbs-sweet-potatoes

Cover tightly and bake for 45 min to 1 hour. Uncover for the last 15 minutes so chicken can brown.

In my excitement to eat, I forgot to take a picture of the finished dish when it came out of the oven. Sorry!

Squeaky Clean Loaded Sweet Potato

I came up with this recipe while trying to create a healthy, satisfying and exciting lunch that I could prepare at work from ingredients at the local corner market near my office. Since discovering it, this has been my work lunch about 1,000 times. It meets all of these criteria, with a bonus offering of providing for 2 days, not one.

Squeaky Clean Loaded Sweet Potato
best quality: can be prepared in under 10 minutes using only a microwave and a butter knife

Ingredients:
1/2 ripe avocado sliced or cubed
1 medium or 1/2 large sweet potato
1/2 cup plain greek yogurt
salt and pepper to taste
a drizzle of extra virgin olive oil

Cook the sweet potato. Oven-baked is the best but to speed things up I usually pop mine in the microwave for 5-6 minutes. Make sure to stab it with a knife or fork a few times on each side before putting it in the microwave.

Once the sweet potato has cooled slightly, slice it open lengthwise, drizzle a little olive oil on each half, and mash the insides with a fork.

Top it with your avocado, greek yogurt and salt and pepper. I like to add a dash of hot sauce too. You can use the other half of your avocado and large sweet potato for lunch tomorrow, just make sure to wrap them tightly and refrigerate  If you buy a single serving yogurt container, it can be split into two servings as well. Enjoy!

clean-eating-loaded-sweet-potato-with-avacado-and-yogurt

Six Pack Beefaroni

While summering in the Finger Lakes region of New York last year, I was introduced to Beefaroni- a classically amazing pasta dish I had somehow never had before. (Among other life-changing things I was introduced to in the Finger Lakes were the Finger Lakes, wine tasting, and dry Rieslings.) The cheesy, saucy deliciousness took my idea of comfort food to a whole new level. I’m pretty sure I had three bowls full just to make sure it was real.

Upon arriving home and back in the real world, I began toying with ways to lighten up this dish and make it into something I could eat all the time. Here is what I came up with.

Makes 6 servings

Ingredients:
1 medium sized spaghetti squash
1qt. tomato sauce
extra virgin olive oil
ground turkey or lean ground beef (I have also used venison and bison, which are both fabulous lean options)
sea salt and pepper to taste

optional twists:
1/2 lb shell or elbow pasta
1/2 lb firm tofu (diced small)
parmesan or romano cheese to sprinkle

Baking the squash
Preheat your oven to 350F. Cut the spaghetti squash in half length-wise and scrape the seeds from both sides. Sprinkle each half with sea salt and pepper, then drizzle with olive oil.

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Wrap both halves (separately) in tin foil and bake for 45 minutes. The squash should be very tender and string easily when scraped with a fork when done. The flesh color will turn a brighter yellow. Test both sides before you take it out of the oven. Remember it will continue to steam in the tin foil as it cools. Set aside. Once cool, scrape the insides of both halves to make your “spaghetti.” If you bake the squash ahead of time this is a quick meal to throw together during the week.

In the meantime, heat up a saute pan and toss in your ground meat or tofu when hot. If using tofu, add a tbsp of olive oil to the pan before adding it. Season with salt and pepper to taste. After it browns, cover with tomato sauce and simmer on med-low for 10-15 minutes. If you are cooking pasta as well, put it onto boil as well.

To serve, start with your spaghetti squash, (pasta if using it) and then top with meat or tofu and sauce. I especially love this meal because it’s easy to make a clean veggie meal, and add the meat and pasta to keep everyone in the house happy. Both versions are tasty, satisfying, and make great leftovers.

spaghetti-squash-tomato-sauce-beefaroni
Meat version on left, veggie version on right