Simple Weeknight Curry

Years ago I worked for a family from India. One of the things I have always been grateful for about that experience was learning so much about Indian cuisine and cooking. Many people think that Indian food is complicated and time-consuming, and many Indian dishes are just that and quite worth it, but there are some very simple dishes to be cooked as well.

As with all food, the fresher the better, but you can easily mix up a curry (or masala) that can be added to a variety of meats, grains, and vegetables for a lovely Indianesque meal any night of the week.

Ingredients:

1 Tbsp. ground cinnamon

3 Tbsp. ground turmeric

3 Tbsp. ground cumin

3 Tbsp. curry powder (don't skimp or buy cheap curry)

1 Tbsp. cayenne

1 Tbsp. chili powder

1 Tbsp. ground ginger (again, don't buy cheap)

2 tsp. anise seeds, crushed

8-10 cardamom pods, crushed

Directions:

Simply add all to a lidded container or jar and shake to combine.

On fish, tofu, or poultry:

Drizzle the meat in lemon juice, then rub in curry. Seal tightly and refrigerate several hours. Grill, pan-fry, or bake.

Stir curry into plain yogurt and coat your meat. Seal tightly and refrigerate several hours. Grill, pan-fry, or bake.

In rice/grains:

Rinse and soak 1 c. Basmati rice for 30 minutes. Drain.

Chop 1 medium onion and 3 cloves garlic. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a pan and saute onions and garlic. When softened, stir in rice and toast gently for 3-5 minutes. Stir in 2 Tbsp. curry and 1 tsp. dry cilantro. You can also add nuts, fruit, dry fruit, and vegetables. Add 1 c. water or chicken/veg stock. Bring to boil. Cover tightly and simmer 45+ minutes until water is soaked up and rice is soft.

Vegetable/rice dish:

Follow directions above for rice up to toasting. Add in cooked garbanzo beans, cauliflower, peas, diced potatoes, diced bell pepper, etc. Finish rice-cooking process. Stir in 2 c. sliced fresh spinach and serve. Stir in plain yogurt for a creamy richness if desired.

Baked Savory Turkey Meatballs

My son has some major food allergies. Turkey is one of his major sources of protein because of those allergies, and I came up with this recipe for him. The whole family loves these turkey meatballs. Ephrem adores them drizzled with a little strawberry vinaigrette, and EVERYBODY loves them with the tangy glaze.

Ingredients:

1 pound ground turx

1 1/2 c. bread crumbs

1/4 c. any variety of milk (we use soy, flax, or hemp)

1/4 c. thick pureed carrots (to replace egg)

1 Tbsp. stoneground mustard

2-3 tsp. Balsamic vinegar

1 tsp. Worcestershire sauce

1 small red bell pepper, minced

3 cloves garlic, minced

1 small onion, minced

1/2 tsp. sea salt

1/4 tsp. white pepper

2 tsp. organic poultry seasoning

3 tsp. fresh lemon thyme leaves

a good drizzle of olive oil

Directions:

Throw all the ingredients in a big bowl and combine well with hands. If it seems too wet to hold together well, add more bread crumbs. If it seems a bit dry, add more milk. Form your meatballs to the size you prefer. (This is fun to do with littles too!) Place them closely, but not touching, on an oiled pizza pan or shallow baking pan. I often bake them in mini muffin tins. Bake about 45 minutes to an hour at 375 degrees.

You can enjoy these all kinds of ways. In spaghetti, on a sandwich, next to mashed potatoes, all by themselves...They are tasty!

Tangy Glaze:

1/4 c. ketchup

1 Tbsp. course ground mustard

1 tsp. Worcestershire sauce

1 tsp. or more chipotle pepper sauce

1/4 tsp. garlic powder

1/4 c. packed brown sugar

Combine first 5 ingredients well in a small mixing bowl. Add brown sugar and mix until smooth and well combined.  Spoon over meatballs before baking.

This is the same glaze I put over meatloaf. I promise you'll never want plain ketchup meatloaf again!

Lasagna Soup

*adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds

Ingredients:

2 tsp. olive oil

1 lb. ground turkey

1/2 tsp. cayenne

3 tsp. sage

1 1/2 tsp. ground ginger

1 tsp. sea salt

2 tsp. fresh ground black pepper

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3 c. finely chopped onion

6 cloves garlic, minced

2 tsp. dry oregano

1/2 tsp. crushed red pepper flakes

4 Tbsp. sun-dried tomato paste

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2 14 oz. cans diced tomatoes with juice

2 Bay leaves

6 c. chicken stock

8 oz. broken lasagna noodles (or mafalda or fusilli)

1/2 c. finely chopped fresh basil

salt and fresh ground black pepper, to taste

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8 oz. ricotta

8 oz. cottage cheese

2 c. mozzarella or Italian blended cheese, grated

1/4 tsp. sea salt

fresh ground black pepper

Directions:

1. Heat olive oil in a large pot over medium heat. Add ground turkey and break up with a spatula. Add spices and brown well, breaking up the turkey very well.

2. Add onions and garlic and cook until softened.

3. Add oregano, and red pepper flakes. Cook for 1 minute.

4. Add tomato paste and stir well to incorporate. Cook 3-4 minutes.

5. In a medium bowl, combine cheeses, salt, and pepper. Refrigerate until serving.

6. Add diced tomatoes (which I pulsed a couple times in the food processor because we don't like big chunks), Bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat, cover, and simmer for 30 minutes. Add uncooked pasta and cook until al dente, about 7-10 minutes. Stir in basil just before serving.

To serve, place a generous dollop of the cheese mixture in each soup bowl and ladle on the soup.



Rosemary Olive Oil Bread

Ingredients:

1 c. warm water (100-110 F)

1 Tbsp. organic cane sugar

2 tsp. active dry yeast

3/4 tsp. sea salt

2 Tbsp. fresh rosemary (or 2 tsp. dry)

1/4 tsp. each ground garlic, dry oregano, and dry basil (Italian seasoning would do.)

1/4 tsp. fresh ground black pepper

2 Tbsp. good quality extra virgin olive oil (I use Colavita or Costco's brand)

1 1/4 c. whole wheat flour

1 1/4 c. all-purpose flour

1/2 c. bread flour + extra for kneading

1 egg, whisked + 1 Tbsp. water for egg wash

dry rosemary and minced garlic

Directions:

1. In a large glass or plastic bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, herbs, olive oil, and whole wheat and all-purpose flours.

3. Add the bread flour and stir until the dough forms a ball. Knead on a surface lightly floured with the extra bread flour for about 5 minutes, adding more bread flour as necessary to prevent sticking. Continue kneading until smooth.

4. Place the dough in a lightly oiled (more olive oil) glass or plastic bowl and cover. Let rise until double in size, about 1 hour.

5. Punch down the dough and form a round loaf by pinching and folding to the under side. Place it on a cornmeal dusted pizza stone or cookie sheet. Cover and let rise until double in size.

6. Preheat oven to 400 F with a pan of water in the bottom. (Steam makes a chewier crust.) Once the dough has risen, gently brush the top with egg wash and sprinkle with dry rosemary and minced garlic.

7. Bake 20-25 minutes until top is golden brown and sounds hollow when tapped.

Braised Chicken With Lemon & Capers

*adapted from Food & Wine recipe Zesty Braised Chicken

Ingredients:

• 6 bonesless skinless chicken pieces (I used breasts)
• all-purpose flour for dusting
• salt and freshly ground pepper
• 1 tablespoon butter
• 1 tablespoon extra-virgin 0live oil
• 3 large peeled garlic cloves
• 1/2 cup Sauvignon Blanc
• 3/4 cup chicken stock
• zest from 1 fresh lemon
• 4 thyme springs
• 1 Tbsp. capers, drained
• 2 bay leaves

Directions:
Preheat the oven to 350°F.  Season the chicken generously with salt and pepper and dust with flour.  In a large ovenproof skillet or dutch oven, melt the butter in the oil.  Add the chicken, and cook over medium-high heat, turning once, until browned (12 to 14 minutes).  Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.

Add the garlic to the skillet and cook over low heat until softened, about 5 minutes.  Add the wine and boil over high heat until reduced by half, about 5 minutes.  Add the stock, lemon zest, thyme, capers and bay leaves and bring to a boil.  Return the chicken to the pan.  Transfer the skillet to the oven, cover and braise for 30-35 minutes, until the meat is tender.

Remove chicken, then return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest before serving.

I served with seasoned baby baked potatoes, green beans, and kale.

Saucy Ham & Cheese Sliders

*recipe adapted slightly from The Girl Who Ate Everything who adapted it slightly from someone else

 

 

24 pieces good honey ham

24 good dinner rolls
1 1/2 pound combined grated Italian cheeses (mozzarella, parmesan, etc)
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce:
1 Tbsp. poppyseeds
1 1/2 Tbsp. sweet and spicy mustard
1/2 c. butter, melted
1 Tbsp. minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place bottoms of rolls very close together in a 9x13 baking dish. Stack some ham on each roll and then spread the grated cheeses on top. Put the tops of the rolls on.

Whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

*The Girl Who Eats Everything mentioned preparing these ahead and leaving in fridge overnight, which worked out splendidly.

Kickin' Black Bean Soup

This recipe got its legs from the best black bean soup recipe I ever found on All Recipes. I only kept the legs, mind you.

Ingredients

• 2 pounds black beans, cooked, drained and rinsed
• 1 1/2 cups vegetable, chicken, or ham stock
• 1 1/2 cups favorite salsa
• 1 medium onion, minced
• 5 cloves garlic, minced
• 2 tsp. dry cilantro
• 3 tsp. ground cumin
• 1/2 tsp. or more cayenne powder
• juice of 1/2 lime
• salt and pepper to taste
• 4 Tbsp. sour cream for garnish
• 2 thinly sliced green onions for garnish

Directions

1. Throw all but the last 4 ingredients in your 4-quart crock pot. You need just enough broth to barely cover the beans and no more. (Too much and the soup will be too thin.)
2. Cook on high 1 hour and then low for 5-6 hours.
3. Scoop out one cup of beans to reserve.
4. Use an immersion blender (or food processor or potato masher) to puree remaining beans.
5. Stir in whole, reserved beans.
6. Add lime juice, salt and pepper to taste and stir together, simmering an additional 15-30 minutes.
7. Garnish with sour cream and green onion to serve. Tortilla strips are a nice touch too

I serve this regularly, often with quesadillas for dipping. The whole family loves this! Nick prefers it with more whole beans and the rest of us love it pureed more. Just play with it to get it right for you.