Slow Cooker Vegetable Curry

Since I went full-time at my practicum in June, I have been all about crock pot meals. This one is a favorite and one that I like to make on Sunday afternoons. I love how good our house smells when we walk in the door after church. I like to serve a yummy salad and garlic naan or grilled pita with olive oil and garlic with this meal.

Slow Cooker Vegetable Curry (adapted from Better Homes and Gardens)

•  1 cup of brown rice
• 2 cups of water
• A handful of baby carrots, cut into thirds
• 2 potatoes, cut into cubes
• 1 zucchini
• 1 15-oz. can of garbonzo beans (chickpeas), rinsed and drained
• 1 cup of coarsely chopped onion
• 3-4 cloves of garlic, minced
• 2-3 tsp. curry powder
• 1 tsp. ground corriander
• 1/2 tsp. crushed red pepper
• 1/4 tsp. salt
• 1/8 tsp. ground cinnamon
• 1 14-oz. can or vegetable broth (or chicken broth)
• 1 14-oz. can of diced tomatoes, undrained 
• cashews
• Shredded mozzarella or Parmesan cheese
• lemon pepper

You could cook your rice separately but I throw mine in the crock pot with everything else, adding the water for the rice (ingredient number two on the list).  You could also replace the water with broth. Then add everything else and cook on high for 3.5-4.5 hours. Before serving, sprinkle with lemon pepper, cashews, and cheese.

While this is a vegetarian dish, you could easily add some chicken, or cook some up and have it separately. Whatever you do, don't put your hot crock pot on your table with only a thin towel under it. It will ruin your table and you will be grumpy. Enjoy!

Strawberry Spinach Salad with Lemon Poppyseed Dressing

Another delicious salad recipe. The dressing makes this salad amazing. It is similar to the dressing used on the festive salad below, but this one has a stronger lemony flavor that goes perfectly with the strawberries.

Strawberry Spinach Salad

1 10-oz. bag fresh baby spinach
1/2-1 small red onion, thinly sliced
1 medium cucumber, seeded and sliced (you can peel it first if you want)
1 pint strawberries, sliced
1 c. sliced almonds, toasted


Dressing
2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic
Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons.  Grate 1 tsp. onion.  Add remaining ingredients. Place in a small container with a lid and shake or use a small chopper to blend everything together.   If possible, refrigerate at least an hour before serving.  Shake well before serving.



*Optional: Grilled, sliced chicken breasts.
*Optional: Avocado (I added this to mine and it was delicious). 

Recipe from Our Best Bites.

Festive Tossed Salad

I got this yummy salad recipe from my mom. I took it to our friends' house for Easter Dinner and everyone really liked it. It's simple but also perfect for special occasions. Enjoy!

10 cups torn romaine
1 cup shredded Swiss cheese (or mozzarella)
3 medium apples, cored and cubed (soak them in Sprite to keep them from turning brown)
1 medium pear, cored and cubed
1/4 to 1/2 cup cranberries
1/2 cup to 1 cup chopped cashews

Dressing

1/2 cup sugar
1/3 cup cider or red wine vinegar
2 Tablespoons lemon juice
2 Tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup vegetable oil (I use olive oil)*
2 to 3 Tablespoons poppy seeds**

In a blender or food processor, combine the sugar, vinegar, lemon juice, onion, and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, cheese,e apple, pear, and cranberries. Drizzle with desired amount of dressing. Add cashews and toss to coat. Serve immediately. Yield: 8-10 servings.

*I only use 1/3 cup of oil and I think it is plenty.
**I think 3 Tbsp. of poppy seeds is too many.

Classic Chicken Curry

This recipe is delicious! It's pretty simple to make, too. I started with a recipe from Becky Higgins and made a few adjustments.

1 lb. boneless, skinless chicken breasts (2-3 pieces)
2 Tbsp. curry powder (look among the spices)
1/4 tsp. ground cinnamon
2 Tbsp. olive oil
1 medium yellow or white onion, thinly sliced or finely chopped
2 medium zucchini, thinly sliced
10 grape tomatoes, cut in half
1/2 bag of sugar snap peas, cut in half
1 1/2 c. (14 oz. can) low-sodium chicken broth or vegetable broth (my preference)
1 1/2 c. coconut milk
1 1/2 tsp. salt
1/4 tsp. black pepper
Cooked brown rice
1/2 c. fresh basil leaves, torn and / or 1/4 c. fresh cilantro, chopped
1/4 c. (1 oz.) cashews

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl (I usually boil the chicken first and then cut it up once it's cooked but you could do it either way). Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, coconut milk, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. Add the tomatoes and peas. For a little stronger curry flavor, sprinkle some more of the curry powder into the liquid mixture.

Sprinkle the curry with basil, cilantro and cashews right before serving.

A tip from Becky: You can vary the ingredients depending on what you have on hand. Consider substituting heavy cream for the coconut milk, eggplant for the zucchini, or almonds for the cashews.

Yield: Makes 4 servings

Apple and Walnut Salad

My co-worker brought this salad to a potluck at work several weeks ago and I was hooked from first bite. I've made it a few times since and I can't seem to get enough of it. I love that it's not only yummy but also has only a few ingredients and can be put together in a few minutes.

Ingredients:

spinach
green apple
walnuts
bleu cheese crumbles

Directions: Cut up part of the apple and toss everything together (no concrete amounts - just toss in however much you think you need for how many you are feeding). This salad is really good with Annie's Organic Creamy Balsamic dressing (I found it in the natural food section of my grocery store).

*Optional: Strawberries are also really good in this salad.

Yogurt Deliciousness

Lately I have been loving this treat. It only requires a few ingredients and it's super fast and easy to throw together. Here's what you need:

plain yogurt (Greek style)
strawberries
walnuts
honey

Add the strawberries and walnuts to the yogurt and drizzle a little honey on top and you've got yourself the perfect Summer treat.

Honey Lime Chicken Enchilladas

4 Tbs. honey

2 Tbs. lime juice

1 Tbs. oil

2 tsp. chili powder

1/4 tsp. garlic powder

[Mix together]

Mexican blend shredded cheese

Tortillas {medium size}

1 can green enchilada sauce


Cook and shred 4 chicken breasts. Mix above sauce with shredded chicken. Roll chicken mixture and grated cheese into flour tortillas. Top with green enchilada sauce and a little grated cheese.


Bake at 350 for 30 minutes covered...take off foil and bake an additional 10 minutes or until cheese is bubbly.


* The recipe didn't call for it but I garnished them with pico de gallo, guacamole and cilantro.

Monkey Bread

I haven't posted here in so long! I actually had time to cook on Father's Day, so I will be sharing those recipes here. For breakfast, I made Wendel bacon and eggs, along with this monkey bread. It is definitely a special treat, as it is not a low-calorie item, but it is really good every so often.

.....................................................

Monkey Bread (from my Mom)

1/2 C. chopped pecans
18 (approximately) frozen Rhodes rolls
1 small package of instant butterscotch pudding
1/2 C. butter or margarine
1/2 C. brown sugar
cinnamon

Grease a bundt pan. Put the chopped pecans in the bottom of the pan. Layer the Rhodes rolls on top of the nuts. Sprinkle the package of butterscotch pudding on top. Melt the butter and stir in the brown sugar (let it thicken a little) and pour this over the top. Sprinkle with a little bit of cinnamon. Place in a cold oven overnight. In the morning, take out of the oven and preheat the oven to 375 degrees. Bake for 30 minutes.

Notes:
Don't try to squeeze in a bunch of rolls because they will grow a lot. If 18 seems too squished, take some out.

I found that the baking time was a little bit too long for my oven. I say bake for 20-30 minutes but keep an eye on it so it doesn't burn. Also, don't bake it too close to the top of the oven (put it on the middle rack).

Andes Mint Cookies

This has been a favorite recipe of mine since I tried it a couple of years ago. I usually end up making them around Christmas. This year, I decided to try altering it slightly by putting Hershey's Candy Cane Kisses on top of some of them. I like how they look and they are pretty yummy too.

ANDES MINT COOKIES
3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water

Melt in a saucepan over medium heat until melted and then add:
2 c. semi-sweet chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.

Add:
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt

Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet. Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different).

When cookies come out of the oven, place an Andes mint or a Candy Cane Hershey's Kiss on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. (I like to leave the kisses as they are without swirling them because I like the look of the stripes.) Allow to cool.

Recipe from Becky Higgins.

Simple Corn Chowder

You won't believe how fast and easy this is to make.

Step 1:
 2 c. water
1 c. carrots
1 1/2 c. diced potatoes
a little bit of chopped celery
Cook vegetables with salt for 10 min.


Step 2:
1/4 c. butter
2 c. milk
1/4 c. flour
Boil until thick. Add vegetables and water to the sauce. Add 1 can of creamed corn. Serve topped with grated cheese.

*I also like to add some frozen corn and peas as well as some rosemary, thyme, and fresh pepper to season it. I also recommend doubling this recipe so there is plenty to go around (and some for leftovers the next day - yum).

Recipe compliments of Rebecca Cooper.

Roasted Red Pepper Pasta

This is a dish that tastes much better than it photographs.

3 Red Bell Peppers
2 Tb pine nuts (optional, but I love that nutty flavor)
1/2 Medium Onion, finely chopped (I only use a quarter)
3 Cloves of Garlic, Minced
1/2 Cup Heavy Cream
Fresh Parmesan, shaved
1/2 to 1 lb Pasta

Roast the red peppers until the skin is blackened, place in a Ziploc to steam and remove skins. Remove seeds and set aside. (More detailed directions here.)

Lightly toast the pine nuts over med-low heat for about 5 min, tossing every now and again.

In a blender process the peppers and pine nuts until smooth.

Cook pasta.

Drizzle some Olive Oil in a large skillet over medium. Add the onion and saute until it is beginning to be translucent and add garlic. Heat until fragrant. Pour in puree and add plenty of salt tasting as you go. Continue to heat over LOW heat to allow flavors to combine while the pasta finishes.

Pour in cream and stir to combine. Add more salt if needed and add drained pasta. Toss to coat and top with Parmesan shavings.

Recipe compliments of Sweet Basil

Sauteed Carrots with Honey and Rosemary

I made this tasty side dish to have with our dinner today and loved it. Here's what you need:

1 tablespoons extra-virgin olive oil
1 pound carrots, peeled, cut into 3×1/4×1/4-inch sticks
kosher salt and pepper to taste
1 tablespoons butter
1 tablespoon chopped fresh rosemary
1 tablespoons honey (such as heather, chestnut, or wildflower)

1. Heat oil in large skillet over medium-high heat and add carrots. Sprinkle with coarse kosher salt and pepper. 2. Sauté until carrots are beginning to brown at edges, about 12 minutes. Can be made 1 day ahead. Cover and chill. 3. Add butter, rosemary, and honey to vegetables. 4. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

Recipe from eat, make, read.

Cilantro Ginger Pork Chops

This is one of our favorite meals. Enjoy!

Cilantro Ginger Pork Chops

1 cup finely chopped cilantro
1/4 cup grated ginger (peel skin with potato peeler before using a box grater)
2 TB soy sauce
1/2 cup olive oil
coarse salt and pepper

Marinade chops in the refrigerator (in a ziploc bag) for 2-3 hours. Throw them on the grill for about 10 minutes. Enjoy!

Note: Reserve a little marinade and toss into a bowl with potato wedges and a little extra olive oil. Roast on 425 for 40 minutes or until lightly browned. The size of your potato wedges will determine the cooking time--small wedges = less time in the oven; large wedges = more time in the oven.

*I also like reserving a little of the marinade to brush on the pork chops after they are done cooking.

Recipe compliments of Stephmodo.

FYI

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Whole Wheat Linguine with Green Beans, Ricotta, and Lemon

This is a regular at our house because it's easy, filling, and delicious.

Ingredients

* 1 pound whole-wheat linguine
* 1/2 cup part-skim ricotta
* 3 tablespoons olive oil
* 1/2 pound French green beans, trimmed and halved lengthwise
* 1 clove garlic, chopped
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup halved cherry tomatoes
* 1 lemon, zested

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water (sometimes I forget about this part and it's not as good if you use plain water). Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.

Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.

Irish Soda Bread

I didn't get too festive with St. Patrick's Day this year. I didn't wear green, dye my food green, or make an Irish meal. The one thing I did do to commemorate this holiday was make some yummy Irish Soda Bread. This is the first time I've ever made it and it turned out really good. I like that is has a bit of sweetness to it, but it's not too sweet. It was also fast and easy to make.

What you need:

* 4 cups all-purpose flour
* 1 cup white sugar
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3 eggs
* 1 pint sour cream
* 1 cup raisins (I left these out of mine because I'm not a fan of raisins)

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
2. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
3. Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

Recipe courtesy of Arlene Costello/Agnes Walters via allrecipes.com

Twice-Baked Potatoes

These are delicious!

Ingredients
4 medium baking potatoes (or more if you want to make more, which I always do. You just might want to double the whole thing so you have enough of the other stuff for the inside)
1/2 sour cream or plain yogurt
1/4 tsp garlic salt
1/8 tsp pepper
2 slices of cheddar cheese
Milk (optional)
2 tsp minced chives (optional)
smoked deli ham or turkey (optional)
2 cloves garlic minced (optional)
chopped mushrooms (optional)
(I like adding the optional stuff. I think it makes these extra good.)

Directions
1.Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake potatoes in a 425 degree oven for 40 to 60 minutes (or in a 350 oven for 70-80 minutes) or until tender.
2.Cut a lengthwise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl. Scoop pulp out of each potato. Add the pulp to the bowl.
3.Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream or yogurt, garlic salt, pepper and garlic (if you are using real garlic). Beat until smooth. (If necessary, stir in 1 to 2 tbsp milk to get your desired consistency.) Season to taste with salt and pepper. Add chives and ham (or turkey). Spoon the potato mixture into the potato shells. Place in a 2-quart rectangular or square baking dish.
4.Bake, uncovered, in a 425 degree oven for 20 to 25 minutes or until lightly browned. If desired, place cheese slices atop potatoes and then bake for 2-3 minutes more or until the cheese melts.

[Recipe compliments of Better Homes and Gardens with a few of my own alterations.]

Mediterranean Grain Salad

If you have had Tabbouleh, this is a very similar salad. I like the salad because not only is it delicious, it is also filling and healthy. Bulgar wheat is a great source of fiber and it is also high in iron and protein. [Note: You can often find Bulgar wheat alongside rice in many supermarkets, but if not, check out a health food store. This is where I found mine.]

Ingredients
1/3 C medium-grin bulgur
Coarse salt and ground pepper
1 C grape tomatoes, halved
1/2 C fresh parsley, chopped
1/2 small shallot, minced (if you don't have one, some red or green onion will do)
1 Tbsp red wine vinegar
2 tsp olive oil
1 ounce fresh goat cheese, crumbled (I had to go to Trader Joe's for this but maybe your grocery store carries goat cheese)

[Note: Cucumbers and a little lemon juice is also delicious in this salad.]

Directions
1. In a heatproof bowl, mix bulgur with 1/4 tsp salt and 1 C boiling water. Cover and let stand until tender but slightly chewy, about 30 minutes.

2. Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper and toss. Top with cheese.

[Recipe compliments of Martha Stewart's Everyday Food Magazine]

Baked Ziti with Spinach and Tomatoes

This is a recipe that both my husband and I absolutely love. Here's what you need:

3/4 lb. of hot Italian sausages, casings removed (I use half of a Turkey Kielbasa instead)
1 medium onion, chopped
3 large garlic cloves, chopped
1 28 oz. can of diced, peeled tomatoes
1/4 C of purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked (I usually use the whole box)
8 C ready-to-use spinach leaves (about 2/3 of a 10 ounce package)
6 oz. mozzarella cheese, cubed
1 C grated Parmesan cheese (about 3 oz.)
Salt and pepper

Directions
Heat a heavy large saucepan over medium-high heat. Add sausage, onion and garlic and saute' until sausage is cooked through, breaking up the meat with a the back of a spoon (about 10 minutes). Add tomatoes with juices to the pan. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season with salt and pepper. (This part can be prepared one day ahead. Cover and refrigerate. Bring to a simmer before continuing.)

Preheat oven to 375 degrees. Lightly oil a 13x9 inch glass baking dish. Combine cooked pasta, spinach, mozzarella and 1/3 C of Parmesan cheese in a large bowl. Stir in hot tomato sauce. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 2/3 Parmesan cheese over the top. Bake until sauce bubbles and cheeses melt (about 30 minutes).

[Recipe compliments of Carmela M. Meely, via Epicurious]

Chicken Tacos

I got this from my friend Marci's blog and had to share.

Shredded Chicken

1 small bottle Kraft Zesty Italian dressing (I use the low fat kind)

1 T. Chili Powder

1 T. Cumin

3 cloves garlic

5 lbs. Chicken (I used 4 chicken breasts and just lessened the rest of the ingredients by a tiny bit...ie) 2 cloves of garlic, 3/4 T. of chili powder, etc.)

Cook all together in a crock-pot for 4 hours ( a couple more if chicken is frozen). Shred meat and cook 1 additional hour.

Then I took a corn tortilla, put it on my George Foreman grill, and put some chicken and some cheese on it. I covered it with another tortilla and closed the lid for a bit. Then I put a little sour cream (or you can use plain non-fat yogurt), avocado, tomatoes and cheese on it (and sometimes I also add some red onion). You could also put everything in the shell and roll it up, like traditional tacos.

This is now one of my husband's favorite meals. Even I liked the chicken (and I usually don't care much for chicken). It has a really good flavor and it's so easy to make. Try it tonight!