Vegetarian Curry

Hooray I have a Meatless Monday recipe to share with you! I have made this vegetarian curry dish several times now. It's so easy and so good and so healthy! If you don't like a lot of heat be sure to leave the pepper out of this, as just with curry alone it has a little kick. 

You can add or subtract whatever veggies you like or have on hand. This time I forgot to get chickpeas so I substituted some small potatoes. I think sliced summer squash or zucchini would also be excellent in this! It also is a great recipe to make ahead and keep warm in the crock pot. My friend Jess shared this recipe with me after she got it from our friend Kelly. Thanks ladies! :)

Vegetarian Curry

Serves 4

Printable Version

Ingredients

Ingredients

2 tablespoons olive oil

1 small yellow onion

2 garlic cloves, minced

1 tablespoon ginger

1 thai or jalapeno pepper, seeded and finely chopped

1 tablespoon curry powder

1 teaspoon pepper

1 ½ teaspoon salt

1 large sweet potato, peeled and cut into ½ inch cubes

1 can chickpeas drained and rinsed

1 can coconut milk

½ cup water

½ cup frozen peas

½ cup diced tomatoes

Directions

Warm oil in dutch oven at medium low. Add garlic, ginger, onion and pepper. Cook until onion is translucent, about 4 minutes. Stir in curry and season with salt and pepper. Add sweet potatoes, chickpeas, coconut milk and water. 

Bring to a boil then reduce to simmer for ten minutes. Add peas and tomatoes and cook until heated through. If you want to keep warm in a crock pot, this is time time to transfer everything over. Serve over rice.

Hash brown, Egg and Sausage Breakfast Casserole

With a layer of shredded hash browns on the bottom, this simple and easy breakfast casserole was a hit the two times I've made it so far for family and friends. As with most casseroles you can change it up to incorporate whatever you like in your eggs. We used turkey sausage but chopped veggies would also be delicious!

Hash brown, Egg and Sausage Breakfast Casserole
Modified From Allrecipes.com
Printable Version
Ingredients
2 pound package of frozen shredded hash browns, thawed
1 pound sausage
8 eggs
1/2 cup milk 
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste
12 ounces shredded cheese

Directions
Preheat oven to 350 degrees. Grease a 2 quart baking dish or 9X13 pan. Place the has browns in the bottom of the dish. Heat a skillet over medium and cook sausage until it is crumbly and evenly browned. Drain. Meanwhile whisk together the eggs, milk and spices. Pour over the potatoes. Layer half the cheese and sausage and then the remaining cheese. 

Cover with aluminum foil. Bake in the oven for 1 hour. Remove foil and return casserole to the oven. Bake for about 10 more minutes until a knife inserted into the center comes out clean. Let stand for 5 minutes before cutting and serving.

Cream of Potato Soup

Here in Okinawa we've had a pretty crazy typhoon season. There have been three pretty large typhoons that swept across our small island in the past couple months and we are very thankful that no one we know sustained any damage from them. For some reason typhoons make me want to cook! I guess it's because we are stuck inside for a couple days while we wait out the storm. During Typhoon Bolaven I woke up wanting comfort food so set about making cream of potato soup. I browsed a couple different recipes before settling on this one from allrecipes.com. It was an excellent recipe that I tweaked a little and made even better by adding in bacon crumbles! It's a filling, belly warming one pot meal that is perfect for any dreary day!

Cream of Potato Soup
Modified from Allrecipes.com 
Printable Version 
Makes 6 servings
Ingredients
1 onion, chopped
1/2 cup chopped carrots
2 cloves garlic, minced
5 tablespoons butter
4 tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups whole milk or half and half (I used fat free half and half)
3 large potatoes, peeled and chopped (I used six small potatoes)
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
3/4 teaspoon celery seed
1/2 teaspoon seasoning salt
1/2 teaspoon white pepper
1/2 teaspoon dried parsley
1/4 teaspoon chicken bouillon
4 strips of bacon, cooked and crumbled

Directions 
In a large stock pot or Dutch oven saute onion, carrots and garlic in the butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add. Add milk, potatoes, Worcestershire sauce, mustard, celery seed, seasoning salt, pepper, parsley, and chicken bouillon.

Allow to simmer and thicken, stirring frequently until the potatoes are cooked through, approximately 25 minutes. Serve warm with bacon crumbles and shredded cheese. 

Skinny Meatloaf Cupcakes with Mashed Potato Frosting

Aren't these meatloaf cupcakes the cutest? I saw them on Pinterest and then realized they came from one of my favorite cooking blogs, Gina's Skinny Taste. I modified the recipe from Gina's a bit because I didn't have zucchini or fresh thyme, but they still turned out great. My favorite part was the mashed potato frosting. They are a fun, unique way to eat your meat and potatoes.


Skinny Meatloaf Cupcakes with Mashed Potato Frosting
From Skinny Taste.com
Printable Version
Makes six cupcakes
Ingredients

For the Meatloaf Cupcakes
1.3 pound lean ground turkey 
1 cup grated zucchini, moisture squeezed out and patted dry (I omitted this)
2 tablespoon onion, minced
1/2 cup season breadcrumbs (I used a combination of Panko and seasoned)
1/2 cup ketchup
1 egg
1 tablespoon kosher salt

For the Mashed Potato Frosting 
1 lb potatoes, peeled and cubed
2 large garlic cloves, minced
1 tablespoon sour cream
1 tablespoon cream cheese
2 tablespoons chicken broth
1 tablespoon milk
1 tablespoon light butter
Salt and pepper to taste
2 tablespoon fresh thyme or chives 


Directions
Put the potatoes in a large pot with salt and enough water to cover and bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender. Drain and return potatoes to pot. Add garlic, sour cream, and remaining ingredeints. Using a masher or blender, mash until smooth. Season to taste with salt and pepper. 

Meanwhile preheat the oven to 350 degrees. Line a muffin tin with foil liners (I just used large cardboard muffin liners). In a large bowl mix the turkey, zucchini, onions, breadcrumbs, ketchup, egg,and salt.

Place meatloaf mixture into muffin tins, making sure they are flat at the top. Bake for 18-20 minutes or until cooked through. Pipe the mashed potato frosting onto the cupcakes, peel from the muffin liners and serve. 

Creamed Green Beans, Red Potatoes, and Sausage

This recipe is really special, not only because my Mom and I whipped it together from memory, but because it is a recipe of my Grandma Walters. While making this with my Mom, and then tasting the creamy, peppery beans, potatoes, and sausage, I was flooded with memories and images of my Grandma and being in her kitchen. 

This recipe is best with fresh  green beans and red potatoes, but works well with frozen green beans too. It is a wonderful way to highlight some of the beautiful summer bounty that is so readily available this time of year!

Creamed Green Beans, Red Potatoes, and Sausage
From My Mom and Gram Walters
Printable Version
Ingredients
2 cups fresh green beans, with the ends snipped off
2 cups red potatoes, cleaned
1 package of sausage (we used chicken sausage)
2 cups milk
1 stick of butter
2 tablespoons flour
Salt and pepper to taste

Directions
Bring a large heavy pot to boil and put in potatoes. Cook for about 10 minutes and then add in green beans. Cook beans and potatoes about 10 minutes more, being sure to check both for desired tenderness. 

Begin the roux by heating the butter in a small pan over low to medium heat.  Slowly add the flour to the butter, whisking constantly. The roux will begin to have a thick consistency, like frosting. At this point, slowly add the milk, about half a cup at a time. Continue to whisk quickly and constantly, adding the milk and keeping the heat at medium. 

Season to taste with salt and pepper. My family likes a lot of pepper in this, so we end up using about a teaspoon! Meanwhile slice sausage and saute in a pan with a drizzle of olive oil or cooking spray. Cook fully on both sides, about 5 minutes. 

Drain the beans and potatoes and then add back to the large pot. Place the sausage in the pot as well and mix together. Pour the cream sauce over the entire pot and carefully combine. Serve immediately.

Cheesy Potato Casserole

The best way to describe this cheesy potato casserole is that is utter comfort. It's golden, cheesy, bubbly, and creamy. It can accompany any meal you make and is excellent for large groups. The original recipe   called for cornflakes and butter as the topping, but we had some potato chips so I used those instead. It was a very good decision. 

Cheesy Potato Casserole
From My Mom :)
Printable Version
Ingredients
2 pound shredded or diced hash browns (you can use frozen but be sure to unthaw first)
1 teaspoon pepper
1 teaspoon salt
1 pint sour cream
1 can cream of mushroom soup
2 tablespoons onions (either fresh or dried)
2 cups shredded cheese
2 cups crushed potato chips or 2 cups crushed cornflakes mixed with 1/4 cup butter, melted

Directions
Preheat oven to 350 degrees. Mix all ingredients except potato chips or cornflakes in a large bowl.

Scoop into a 9X13 casserole dish.

Sprinkle potato chips or cornflakes on top of casserole. Bake for 1 hour or until golden and bubbly.

Roasted Chicken Thighs with Roasted Veggies and Garlic Gravy

Isn't there something wonderful and satisfying about roasted chicken? I am in love with this one pot meal of comfort. I could seriously eat it again and again, but I would probably have such horrible breath from the garlic gravy that no one would ever want to talk to me. Ever.

This dish is worth it though... moist, crisp chicken accompanied by roasted veggies covered in a peppery, garlic gravy. Are you drooling yet? My husband was when he walked into our place the night this was on the menu. I served it with homemade Milk & Honey Bread to sop up the gravy and juice. Dinner just doesn't get much better than this, friends!

Roasted Chicken Thighs with Roasted Veggies and Garlic Gravy
From Foodie Suz
Serves 4
Printable Version


Ingredients
3 tablespoons, olive oil, divided
4 chicken thighs, skin on, bone in
salt and pepper
2 teaspoons fresh thyme, chopped (I used dried, since I didn't have any fresh in the house)
1/4 teaspoon nutmeg
4 garlic cloves, unpeeled
12 baby potatoes, cut into quarters
5 carrots, peeled and halved vertically (I used about 10 baby carrots) 
1/4 cup white wine (I used our favorite Michigan wine, Tabor Hill)
2 tablespoons white flour
1/2 cup chicken stock or broth
pepper


Directions
Preheat oven to 450 degrees. Pour 1 tablespoon olive oil in a Dutch Oven. Combine salt, pepper, thyme, and nutmeg in a small bowl. Rub all over chicken. Place chicken in the Dutch Oven, skin side up. Throw in the 4 garlic cloves and cook for 30 minutes, uncovered. 

In the meantime prep the carrots and potatoes. Put in a bowl with 2 tablespoons of oil, salt and pepper.

After 30 minutes, take the chicken thighs out of the oven and place on a plate. Put veggies in the Dutch Oven and cook for another 20 minutes, uncovered. Then add the chicken thighs back in, coating with juices, and cook for another 20 minutes. 

Take the Dutch Oven out and scoop the chicken and veggies and put in a serving bowl. Cover with foil. Put the pan on the stove on medium heat. Take the garlic out of the skins and mash up in pan. Scrape up all the brown bits on the bottom of the pan. Add wine and cook for a minute. Slowly whisk in flour. Whisk in chicken stock/broth and season with pepper. Pour over chicken and serve. 

BBQ Chicken Salad with Avocado and Blue Cheese Vinaigrette

Want to try a salad that is bursting with flavors and textures and is over the top delicious? then you have to try this BBQ Chicken Salad from Two Peas and their Pod. It involves creating a lot of different things: two homemade vinaigrettes, crispy cooked potatoes and grilled BBQ chicken, but every step is so worth it and so delicious. The salad alone is super yummy: tomatoes, corn, red onions, and black beans atop fresh greens.  I still cannot decide which of the dressings I liked better, the avocado or the blue cheese. Both are incredibly savory, tangy, creamy, and thick. They kept for several days so I dipped crackers and pretzels into after the salad fixins' were gone! 


The next time you are craving a salad, you gotta try this one! It's a salad that is m-e-a-l! You will not be disappointed!

BBQ Chicken Salad with Avocado and Blue Cheese Vinaigrette
From Two Peas and Their Pod
Serves 4
Printable Version

Ingredients
For the Avocado Vinaigrette:
2/3 cup olive oil
1/3 cup rice wine vinegar
1 medium shallot, chopped
3 tablespoons peach jam (I used rhubarb because I had it, and only used 1 tablespoon)
1 medium ripe avocado
Salt and pepper to taste

For the Blue Cheese Vinaigrette:
2/3 cup olive oil
1/3 cup rice wine vinegar
1 medium shallot, chopped
1-2 cloves garlic, dry pan roasted and chopped (I browned these in a skillet for a few minutes)
2 tablespoons peach jam (again I used my rhubarb and only 1 tablespoon)
1 cup sour cream
1 cup blue cheese or Gorgonzola
Salt and pepper to taste


For the potatoes:
1 pound red or small white potatoes, scrubbed and sliced
1 medium shallot, minced
1 small bunch parsley, finely chopped


For the chicken:
4 chicken breasts
3/4 cup BBQ sauce - use your favorite brand

For the salad:
Mixed greens
Tomatoes, chopped (I used cherry tomatoes)
1 can black beans, rinsed and drained
1 cup corn
French Fried onions for garnish

Directions
Make avocado vinaigrette by combining all ingredients in a blender or food processor and mix until smooth. Cover and refrigerate until ready to serve salad.

For the blue cheese vinaigrette combine all ingredients in a blender or food processor and mix until smooth. If the dressing is too thick add a drizzle of olive oil and mix again. Cover and refrigerate until ready to serve salad.

To make potatoes, slice thinly and saute in a large skillet with olive oil and shallots until browned and crispy. Stir in parsley. Set aside and keep warm until serving.

Grill the chicken and brush each piece liberally with BBQ sauce. Cut into strips and set aside.

To plate the salads layer first with mixed greens. Lay the sliced chicken on top of the greens. Top with tomatoes, black beans, corn, and tomatoes. Place potatoes on top. Garnish with french fried onions. Drizzle entire salad with the avocado and blue cheese vinaigrettes.