Coconut Curried Veggies with Rice

Coconut Curried Veggies with Rice

by | Jun 26, 2020 | Vegetarian, Dinner Archive, New This Week

Servings

Four

Ready In:

Less than an hour

Good For:

Dinner

Coconut Curried Veggies with Rice

Ingredients
  • 2 medium onions, cubed
  • 1 leek, sliced
  • ½ lb mushrooms, in halves
  • 1 cup Cherry Tomatoes, in halves
  • 1 crown Broccoli, stem sliced into medium cubes, crown cut into florets
  • 2 Zucchini, grilled halves, then cubed
  • 398 ml tin Chickpeas, drained and rinsed
  • 400 ml tin Coconut Cream
  • Butter to sauté
  • 1 Bay Leaf
  • 1 tsp Coriander
  • 1 tsp Turmeric
  • ½ tsp Cumin
  • 3 cloves Garlic, finely chopped
  • 1 inch fresh ginger, finely chopped
  • ½ – 1 tsp chili flakes (depending on how spicy you like your food)
  • 1 tsp Salt
  • ¼ c Peanuts, roughly chopped
  • 1 c Short Grain Brown Rice
  • 4 wedges fresh Lime (garnish)
  • Fresh Cilantro to garnish

Step by Step Instructions

Step 1

Get the rice going – it will take 45 min to cook. While rice is cooking, get your veggies going!

**This is an optional step. Omit if you are pressed for time. Cut zucchini in half lengthwise and sear the cut sides in a hot buttered heavy skillet until nicely browned. Set aside.

Step 2

Melt butter in a Dutch oven over medium high heat. Add onions, garlic, ginger, and leeks, sauté 3 or 4 minutes then add mushrooms. Sauté 5 minutes more, then add sliced broccoli stems, chickpeas, coconut cream, peanuts, salt, coriander, chili flakes, turmeric, bay leaf, and cumin. Cut seared zucchini into large cubes and add them to the pot. Mix everything until well combined, cover and lower heat to medium low and simmer until rice is 10 minutes from being done.

Step 3

When rice is 10 minutes from being done, mix cherry tomatoes and broccoli florets into the curry pot, stir until well coated.

When rice is done, serve to the side of 4 shallow bowls and scoop a generous helping of curried veggies to the other side of the bowl. Garnish with fresh cilantro and lime wedges – and enjoy!

 

Paprika Garlic Beef Steak

Paprika Garlic Beef Steak

by | Jun 18, 2020 | Beef, Dinner Archive, New This Week

Servings

Four

Ready In:

about 40 min

Good For:

Dinner

Paprika Garlic Beef Steak

Ingredients

  • 1 1/2 lbs flat iron beef steak

  • 4 cups fresh salad greens

  • ½ c cherry tomatoes, halved

  • ¼ onion, thinly sliced

  • 1/3 English Cucumber, chopped

  • 1/3 c plain yogurt

  • 2 tbsp honey

  • Juice from ½ lime

  • 1 tsp paprika

  • 1 tsp garlic granules

  • Salt & pepper                         

  • Splash of olive oil

  • 1 tbsp butter

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Step by Step Instructions

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Step 1

Place flat iron steaks into a bowl, drizzle with olive oil, sprinkle with paprika and garlic, then use your hands to massage the oil and seasoning into the beef. When seasoning is evenly distributed set steaks aside for 10 to 15 minutes and sprinkle with salt and pepper.

Step 2

While the steaks are having a little rest, prepare your salad dressing: Place yogurt, lime juice, and honey into a small bowl and whisk together. Add a little salt and pepper, mix well, then pop it into the fridge.

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Step 3

Once the beef has finished resting, melt the butter in a heavy skillet over medium high heat.

Place steaks into pan, searing well on both sides and cooking through to your preference. While the steak is in the pan get your plates ready. 

Share salad greens over four plates. Scatter tomatoes, onion, and cucumber over each salad.

Step 4

When steaks are done to your liking remove them from the heat and let them rest for 5 minutes then slice it into thin slices and share the slices to each dinner plate beside the salad.

Grab the salad dressing from the fridge and dress each salad. Server and enjoy!

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Honey Ginger Salmon with Sautéd Red Cabbage & Rice

Honey Ginger Salmon with Sautéd Red Cabbage & Rice

by | Jun 12, 2020 | Pescatarian, Dinner Archive, Fish, New This Week

Servings

Four

Ready In:

About 1 hr

Good For:

Dinner

Honey Ginger Salmon with Sautéd
Red Cabbage & Rice

Ingredients

  • 1 lb salmon (1 large or 4 small filets)

  • 1/2 c honey (liquid is easiest to work with – if what you have on hand is solid warm it to liquefy)

  • 4 tbsp soy sauce

  • 2” fresh ginger, minced

  • 4 cloves garlic, minced

  • 1 medium red cabbage, thinly sliced

  • 3 green onions, chopped

  • 1 c jasmine rice

  • 1  wedge lemon

  • Butter for sauté

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Step by Step Instructions

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Step 1

Mix honey, soy sauce, garlic, and ginger in a small bowl. Place salmon on a parchment lined baking sheet in a piece of parchment that is large enough to wrap around the fish like an envelope. Pour ½ of the honey soy mixture over the salmon and use a pastry brush to distribute it evenly over the fish. Set aside for 15 minutes.

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Step 2

While the salmon is getting acquainted with the honey ginger sauce, chop up your cabbage and get the rice ready to go so that when you pop the salmon into the oven everything can be timed to be ready at the about the same time.

Step 3

Heat the oven to 350 and pop the salmon into the oven for 20 minutes. Start the rice once the salmon is in the oven. After the rice is on the go pour the rest of the honey ginger sauce into a small heavy pot and bring it to a good boil. Turn it down a bit so that it maintains a fairly good boil and reduces by about a third. Keep an eye on it as once it starts to reduce – it will go quickly. Once the sauce has reduced turn the heat to low to stay warm.

Step 4

Begin to sauté the cabbage while you are reducing the sauce. Melt about a tablespoon of butter in a heavy skillet over medium high heat. Add the cabbage and sauté for about 10 minutes, until the cabbage is tender to your liking. Once the cabbage is done squeeze the juice of one wedge of lemon over it , add the green onions, give it a good stir, then cover to keep warm.

When everything is ready share the salmon, rice, and cabbage over 4 plates. Drizzle honey ginger sauce over the salmon and rice (and cabbage too, if you like!) then sit down and enjoy your beautiful creation!

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One Pan Apple & Thyme Chicken

One Pan Apple & Thyme Chicken

by | May 20, 2020 | Poultry, Dinner Archive, New This Week

Servings

Four

Ready In:

about 1 hr

Good For:

Dinner

One Pan Apple & Thyme Chicken

Ingredients
  • 2 tbsp butter
  • Drizzle of olive oil
  • 8 bone in, skin on, chicken thighs
  • Salt & fresh cracked pepper
  • 1 onion, cut into large chunks
  • 1 apple, cored and cut into eighths
  • 1 tsp garlic granules
  • 1 tsp thyme
  • 1 bay leaf
  • 1 tsp salt
  • 2 tbsp flour
  • ½ c dry white wine
  • 6 carrots, cut into sticks
  • 4 medium potatoes, cut into medium wedges

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Step by Step Instructions

Step 1

Heat oven to 375.

Melt 1 tbsp butter in a heavy skillet over medium-high heat. Add chicken, sprinkle with salt and pepper and sear both sides to golden brown. Remove chicken from pan and set aside.

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Step 2

Place onion and apple into a bowl. Drizzle with olive oil and sprinkle with flour. Mix until everything is coated in flour then pour apples and onions into the pan you used to brown the chicken along with the last tbsp of butter, garlic, thyme and bay leave, and sauté for about 5 minutes then add carrots and potatoes. Stir in wine and bring to a gentle boil until sauce begins to thicken.

Step 3

Nest chicken back into the pan, and pop it into the oven for about 40 minutes, until potatoes and carrots are tender and chicken is cooked through.

Step 4

Serve vegetables over 4 soup plates, top each plate with 2 pieces of chicken and drizzle with gravy – sit down, pour yourself a nice cold glass of Pinot Grigio, and savor this delightful one pan wonder!

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Awesome Basil Pesto Burgers with Roasted Parmesan Potato Wedges

Awesome Basil Pesto Burgers with Roasted Parmesan Potato Wedges

by | May 15, 2020 | Burger|Flatbread, Beef, Dinner Archive, New This Week

Servings

Four

Ready In:

About 1 hr

Good For:

Dinner

Awesome Basil Pesto Burgers with Roasted
Parmesan Potato Wedges

Ingredients
  • 1 ¼ lb ground beef
  • 4 burger buns
  • ½ tsp salt
  • 10 cracks fresh black pepper
  • 1 tsp garlic granules
  • 1 tbsp basil pesto (pre-made or
    you can make your own!)
  • 1 onion, in thin slices
  • 8 slices bacon
  • 4 slices cheddar cheese
  • Lettuce & tomato (for burgers)
  • Burger condiments (your choice)
  • 4 large potatoes, cut into wedges
  • Drizzle of olive oil
  • Salt & Pepper
  • ¼ c grated Parmesan cheese
  • Butter to sauté

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Step by Step Instructions

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Step 1

Set the oven to 350.

Put the potato wedges into a large bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss them well until evenly coated then pour them onto a parchment lined baking sheet and pop them into the oven for 40 – 50 minutes, until they are golden brown and tender to a fork (time will vary depending on how thickly you slice your wedges).

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Step 2

When the potatoes have been in the oven for a bit, place the bacon strips on a parchment lined baking sheet in a single layer and pop them into the oven for 20 – 25 min, until cooked through and slightly crispy. When the bacon is done remove it from the oven and set aside.

Melt a little butter in a heavy skillet and sauté the onions until they are golden, remove from heat and set aside.

While the onions are cooking prepare the meat patties. Place beef, egg, pesto, salt, pepper, and garlic granules into a bowl and use your hands to mix all ingredients well, then form into 4 patties and set aside.

Step 3

When the potatoes are about 15 minutes from being finished, put the hamburgers on. Melt a little butter in a heavy skillet add the patties and cook over medium heat , flipping half way through, for about 15 minutes until they are browned nicely on both sides and cooked through (cooking time will vary depending on the thickness of the patties).

Step 4

Just before the burgers are done top each patty with a slice of cheese and place the buns into the oven to warm a bit (optional).

When everything is done place the potato wedges into a large bowl with the Parmesan cheese and toss until well coated. Cut the burger buns in half, spread with your choice of condiments, then add lettuce, tomato, burger patties, bacon, and onions. Share out the potato wedges (evenly, or there will be fighting…), sit down and enjoy these juicy and delicious gourmet burgers!

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Penne in Garlic Cream with Italian Sausage, Sundried Tomato, Artichoke Hearts & Spinach

Penne in Garlic Cream with Italian Sausage, Sundried Tomato, Artichoke Hearts & Spinach

by | May 5, 2020 | Pasta Etc, Beef, Dinner Archive, New This Week, Pork

Servings

Four

Ready In:

less than 45 minutes

Good For:

Dinner

Penne in Garlic Cream with Italian Sausage,
Sundried Tomato, Artichoke Hearts
& Spinach

Ingredients

  • 1 lb Penne

  • 4 Mild Italian Sausages, roasted and cut into round slices

  • 1 Cup Whip Cream

  • 4 cloves Garlic, chopped finely

  • Two Handfuls Fresh Spinach

  • 1 c Sundried Tomatoes packed in Oil

  • 1 c Artichoke Hearts, drained and cut into quarters

  • ¼ cup grated Parmesan, plus more to garnish

  • 1 tsp Salt & 20 cracks fresh Black Pepper

  • 1 tsp Chili Flakes (optional)

  • 1 oz Vermouth (optional)

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Step by Step Instructions

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Step 1

Roast sausages at 350 for 20 minutes, and put pasta water on to boil

While waiting for the water to boil, prep sundried tomatoes and artichoke hearts, and grate parmesan

When water is boiling add Penne and boil until al dente (reserve ¼ Cup of pasta water)

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Step 2

While Penne is cooking, prepare sauce:

Pour half the olive oil from the Sundried Tomato jar in a heavy skillet. Add garlic and sauté over medium/low heat until fragrant – a minute or two. Add tomatoes, whip cream, salt & pepper, and bring to a rapid boil, stirring constantly while the cream reduces. When cream has reached half the thickness desired, add Parmesan, Vermouth and Chili Flakes (both optional) and continue stirring until final consistency is achieved (should be nice and thick, like an Alfredo sauce) and reduce heat to low until sausages and pasta are ready.

Step 3

When Penne is al dente, reserve ¼ cup pasta water, drain and return it to the pot. Then pour sauce along with a good splash of pasta water over the penne. Bring up the heat and add artichoke hearts, sausage, and spinach. Toss together over low heat until spinach is wilted. Serve into pasta bowls and finish with fresh Parmesan.

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Salt and Pepper Chicken with Fresh Greens

Salt and Pepper Chicken with Fresh Greens

by | May 1, 2020 | Poultry, Dinner Archive, New This Week

Servings

Four

Ready In:

about 45 min

Good For:

Dinner

Salt and Pepper Chicken with Fresh Greens

Ingredients
  • 8 bone in, skin on chicken thighs
  • 4 c fresh salad greens
  • 1 c watermelon, cubed
  • 1/3 English cucumber, cubed
  • ¼ small red onion cut into thin slices
  • Olive oil
  • Berry or Apple Cider vinegar
  • Salt and Pepper

 

 

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Step by Step Instructions

Step 1

Set oven to 350°. Place chicken in a large bowl and drizzle with olive oil and a good sprinkle of salt and pepper. Mix with a spatula until chicken is evenly coated then scoop chicken onto a parchment lined baking sheet and pop it into the oven for about 45 minutes or until chicken is golden and crispy, and cooked to an internal temperature of 165° (time will vary depending on the size of the thighs).

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Step 2

When chicken is almost done share the salad greens over 4 plates. Scatter watermelon (or tomato), cucumber, and onions over each salad and drizzle with olive oil and your choice of vinegar (I used Pear & Anise which was fantastic!).

Step 3

When chicken is done use tongs to place two thighs on each plate – your simple and nutritious dinner is ready to go!

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