Spinach and Chickpea Coconut Curry

This dish was AWESOME and very simple.  The flavor was delicious and I am definitely going to make it a regular on my normal dinner schedule.  This has made me really want to expand my curry cooking and next time I am going to try a green curry.  YUM!

You should definitely try this one for dinner, not only is it filling, but it is a very inexpensive meal to make and like most curries packs taste in with it!

SHOPPING LIST:
1) 2-3 Yukon Gold Potatoes (large)

2) Fresh Spinach (at least 3 big handfuls)

3) 1 Can Diced Tomatoes

4) 1 Can Chickpeas (Garbonzo beans)

5) Bag of Jasmine Rice

6) 1 Can Unsweetened Coconut Milk

7) Seasonings Needed: Turmeric, Cumin, Whole Cloves you can also use Marjorum or Carraway (I didn't)

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To Begin:
Plan on making the rice to be finished around the time of the meal.  The meal takes 30 minutes to simmer so start rice about 15-20 minutes into cooking.

First, clean and peel the potatoes and make into smallish cubes (about 1 in).  Place in a pot on the stove on medium high heat; along with 3 large handfuls of spinach, drained chickpeas, drained tomatoes, and the can of coconut milk.  For the seasoning add salt and pepper to your liking and then about 1 1/2 teaspoons of turmeric (you can add a little bit more if you like, it has a nice flavor), 2 teaspoons cumin, and 5 cloves.  Mix together. 

Let mixture come to a boil.  Once boiling cover and place on simmer for 25-30 minutes.  I would check it every ten minutes or so and stir it occasionally.  Let sit for a few minutes to cool.

Then to serve, place over rice and enjoy!

Hoisin Chicken and Cucumber Salad

All I can say after this meal is...I want to buy more cucumbers and make this sweet and tart salad again!  I made a very large batch of the salad and basically single-handedly finished the whole bowl.  The grilled chicken also works well the the cucumber and the flavors together are pretty delicious.  It's also fun to get messy with a nice big drumstick of meat; every once in a while.  (o:  So give this meal a try, it is simple and delicious!  This would be a fun meal to make out on the grill with friends, just add some cocktails or mocktails and you are good to go!

Shopping List:
1) 1-2 Packages of Bone in/Skin on Chicken Drumsticks (depending on how many people you need to feed, count 2 per person at least)

2) 1-2 Cucumber (I used just one large and that made plenty)

3) 1 Small Red Onion

4) Hoisin Sauce

5) 2 Limes

6) Rice Vinegar

7) Minced Garlic

8) Red Wine Vinegar

9) Sugar

10) Ginger

11) 1 Jalapeno 

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First thing to do is to start the salad because you want the flavors to mix for about 20 to 30 minutes.
Peel the cucumber and slice into as thin a slice as you can.  They do not have to all be identically thin, but if you prefer this use a mandolin or the side of your box grater for slicing (I always get scared about my fingers on this though, so I just prefer cutting it with a knife).

Do the same also with the red onion, slice into very thin slices.  Place together in a tupperware.

Now for the jalapeno.  If you don't like spicy, which Joe doesn't, just make sure to clean out all of the seeds and it will just add a nice flavor without any real spice.  Joe really liked it and didn't say anything about it being spicy.
So slice the jalapeno, clean the ribbing and seeds out and dice into fine, small pieces.  Place in tupperware as well.

Add to it about 1 to 2 cups red wine vinegar and two large spoonfuls of sugar.  Mix together well.  And place in fridge. Maybe once shake it up some while it is in the fridge just so all the cucumber and onions are getting the same about of loving in the red wine vinegar. 

Now for the chicken....

Warm an indoor grilling pan. 

In a small mixing bowl mix together 3/4 cup hoisin sauce, zest of the 2 limes, the juice of the 2 limes, 1 teaspoon ginger, 2 tablespoons rice vinegar, and 1 tablespoon minced garlic.  Mix together well.

Once grill is hot.  Dip the drumsticks into the mixture and place on grill.  Let cook for about 5 minutes on each side or until marks appear. Baste once with any leftover sauce. Then turn down the heat to medium low and cover with aluminum foil.  Let cook for another 10-15 minutes.

Serve up and ENJOY!

Tacosagna

This is a fun and fast dish.  That leaves dinner time easy and delicious.  It is a fun dish to make with children and really has some great flavor!  It is an enchilada or a soft taco in an "italian" form. 

Shopping List:
1) 1lb. Ground meat (beef, chicken or turkey)

2) 1 Packet Taco Seasoning

3) 1 can Mexican Stewed Tomatoes

4) 1 Zucchini

5) 1 Carrot

6) 1 Jar Taco Sauce

7) Cheddar or Mexican Blend Shredded Cheese

8) 1 Package Cherry Tomatoes

9) 1 Small White Onion

10) 1 package of at least 8-10 tortillas (the smaller taco ones work best)

Optional: Chives, Sour Cream, Gaucamole, Salsa, lettuce

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To Begin:
Preheat oven to 350.

In a pan warm some olive oil and dice onion.  Place in pan along with ground meat.  Shred carrot and zucchini while meat is browning.  Place in with meat.  Season with some salt and pepper.

Once meat is browned, add taco seasoning, let simmer 5 minutes and then drain if there is any fat.

In a casserole dish (about a quart sized one), spread a small amount of taco sauce and then line the bottom with the tortillas, let the tortillas overlap somewhat.  For the last part of the dish if there is just a small section that needs covering I just sliced on in half and placed it in that area.  It takes 2 rows of 3 and a half for it to be fully lined.

Then place the ground meat on top, drizzle with taco sauce.  Open your can of stewed tomatoes.  Slice them up somewhat and place over meat and then top with about 1 and a half cups cheese. 

Then again layer this with tortillas, following the same methods as before. Then drizzle top with taco sauce, chives (if you choose to use them) and your sliced cherry tomatoes.  Sprinkle with cheese (whatever amount you desire).

Bake in oven for about 15-20 minutes or until cheese is melted and browned to the level you like. Top with sour cream, salsa, gaucamole, lettuce, etc.  As you like.  Enjoy!

                                                             Hot out of the oven!

                                                         A plain, but delicious piece

                                                         Topped with all my favorites!
       

Ham and Spinach Stuffed Potatoes

Want an easy weeknight meal?  This definitely is one and it also makes an easy lunch if you premake and wrap in tin foil the next day all you have to do is set the oven to 350 and let them warm for about 15 minutes; and there in front of you is a healthy, delicious meal.  Try them out!  Besides the time it takes to bake the potatoe prep is about 20 minutes top.

Shopping List:
1) Baking Potatoes (1 per person)

2) Ham steak (1 ham steak per 3 potatoes)

3) 1 Box Frozen Leaf Spinach

4) 1 Small Yellow Onion

5) White Cheddar Cheese

Optional: Dijon Mustard

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To begin:
Preheat oven to 400.

Start by cleaning your potatoes and poking them with a knife a few times around the exterior.  Place on a plate and in your microwave (for 2 about 5 minutes for 4 about 8).  This is just going to start the cooking process so they won't take as long in the oven.

Once potatoes are done in the microwave, let cool somewhat, then coat with olive oil and salt(this makes the skin taste great and the skin is where most of the nutrients in a potato are!).  Place in oven for about 25 minutes(or until easily stabbed through with a knife).

About 15 minutes before potatoes are done cube ham, dice onion and place frozen spinach in the microwave(add just a 1tbsp of water and some salt and pepper); usually for about 7 minutes. 

In a skillet warm a tablspoon of olive oil.  Once warm place onion into it with a dash of salt and pepper (a little paprika tastes good as well).  Let cook for about 5 minutes.  Add cubed ham.  Let brown(about 3-5 minutes).  Once it is browned you can add a tablespoon of dijon and mix in well.  This adds a nice kick that plays well with the ham. 

Once spinach is done you can add to it a spoonful of cream cheese or sour cream just to give it a nice flavor with the baked potatoe.  Salt, butter or pepper if you like. 

When potatoes are done slice through the middle and mash the insides.  Salt, pepper or butter the inside if you like.  Then add in your ham, then spinach and top with shredded white cheddar.  YUM!

Enjoy!

Chicken Meatballs with Tortellini

This was actually a very surprisingly delicious dish.  The chicken meatballs were very tasty and didn't give me that "ick" feeling I have been having when meat is involved(yay pregnancy!).I actually think I like these meatballs better than turkey or traditional meatballs because I liked that they were a little firmer and tasted liked chicken; which was a nice suprise and added to the flavors of the dish.  It was also pretty simple to make.  It helps having a "helper" (Joe), so one of you can cook the meatballs in the skillet while the other makes the meatballs.  But if you aren't able to have the "helper" rolling them all out before would have made it just as easy. Or you could always just bake them for 15 minutes in the oven at 350 instead, but I liked making them in the skillet because it gave them a crispiness that you don't always get with meatballs.  It was firm on the outside but juicy on the inside.

So try these out and see what you think of chicken meatballs!

Shopping List:
1) 1/2 to 1lb. Ground Chicken (1/2 for 2-3 people, 1 lb for 3-6)

2) 2 Eggs

3) Bread Crumbs

5) Fresh Basil

6) Fresh Parsley

7) 2 Fresh Tomatoes

8) Favorite Tomato Sauce

9) 1 Large Package Tortellini

10) Chicken Broth
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To Begin:
Start by putting on a pot of water to boil for the tortellini.

Get out a skillet, add a small amount (1 tablespoon) olive oil, set on medium heat.

Then in a mixing bowl mix, the ground chicken, 1 cup bread crumbs (for a lb.  cut in half for 1/2lb.), 1 good handful of chopped parsley, 2 tablespoons tomato sauce or ketchup, 2 eggs and salt and pepper to taste.  Then roll in smallish sized meatballs.  Place into skillet.

Let brown on each side (about 2 minutes per side), if pot becomes to overfilled, get out a plate and do them in rounds, placing the browned ones on the plate.

While they are browning chop up a handful of basil and dice the two tomatoes.

Add tortellini to the water let boil for time instructed, usually 10 minuted for dry ones.

Once all the meatballs are browned place them back into the skillet, add 1 cup of chicken broth (if doing a lb. add 1/2 of this if only doing 1/2 a lb.), and basil and tomatoes.  Let come to a simmer, then cover and turn to low.  Let cook for about 5 minutes or until cooked through.

Drain pasta, pour back into pot and salt and butter it.  Cover.

In the microwave heat your tomato sauce (about 1-2 minutes in a bowl).

Once meatballs are done pour the skillet contents into the tortellini pot.  Mix together.

Serve up on a bowl or plate and top with tomato sauce and Parmesan cheese if you like!  Enjoy!

Greek Nachos

I have been thinking about nachos lately and how much I love taziki sauce and lamb and I thought, why not make nachos with a Greek twist.  So that is what I have done and Joe could eat a whole platter himself!
This is a fast meal that takes just some chopping, sauce preparing, and browning of meat.  Try them with friends, while watching sports, or with family and it will keep you at the table talking longer than the normal 15-20 minutes!

PLEASE NOTE:  I am not adding into this shopping list or meal prep of the taziki sauce.  For click on taziki sauce to take you to a former recipe with the items needed and prep to make it.  It is SOO yummy!

Shopping List:
1) 1 lb. Ground Lamb

2) Lettuce (Whatever kind you like best, I enjoy Romaine)

3) Jar of Calamata Olives (pitted)

4) 1 Cucumber

5) 1 Ripe Vine Tomato

6) 1 Rep Pepper

7) Fresh Rosemary

8) Pita Chips (1 to 2 bags depending on people, Joe and I used 1, but for more than 4 I would say 2, which this dish can easily feed 4-6)

9) Taziki Sauce  (Click for recipe and needed ingredients)

10) Minced Garlic

Optional Items:  Feta (I can't eat feta because of being pregnant but would taste great on top); Greek Style Salad Dressing

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To Begin:
Start by warming some olive oil in a skillet.  Throw in a tablespoon of garlic.

Chop up about two stands of rosemary, removing the stalk and finely chopping the leaves.  Once oil is warm place lamb into skillet and add rosemary.  Brown meat.  Add salt and pepper for seasoning.

While meat is browning dice your cucumber (I took the skins off for this dish, but you can leave them on if you like), tomato, and pepper.  I chopped my olives in half and rinsed, dried and chopped my lettuce(1 head of romaine) also.

On a large platter make a ring of pita chips on the otter edges.  In the middle of the platter place your lettuce.

Once your meat is completely browned, because lamb is a fatter meat, drain the meat from it's fat.  Now hear is an optional step which I like, but you dont have to.  Once the meat is drained you can squirt on it about 2 tablespoons or alittle bit more of Greek Salad Dressing.  It just adds a nice kick and extra flavor.  I liked it this way.

Then pour the meat over the lettuce.  Top meat with most of taziki sauce (about 1/2 to 3/4 cup; it depends on how much you want), then add toppings and feta if you can, which would have tasted AWESOME!  Then drizzle with some extra taziki sauce.  You can always leave out the taziki sauce and let people spoon extras onto their plates for extra dipping if desired.

Enjoy!

French Toast Cups with Fruit and Greek Yogurt

This is a great brunch option for a lazy weekend midmorning/early afternoon.  It is a cinch to make and is easy to make for a whole crew of people without having to run around cooking and entertaining at the same time.  Children, I think, especially would enjoy this because it is like having your own personal bowl of fruit and who doesn't love french toast?!  (o:

Shopping List:
1) Regular Lunch Loaf Bread (something that is sturdier is better, flimsy bread won't do as well and make sure the bread is square, not rectangular)

2) 3-4 Eggs

3) Almond Extract

4) Milk

5) Cinnamon

6) Nutmeg

7) Fruit (Your own favorite assortment, berries, apples, grapes, etc. Anything that isn't citrus will work well)

8) Plain or Vanilla Flavored Greek Yogurt

Optional:
Syrup, Honey, Confection Sugar

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To Begin:
Start by preheating your oven to 375.

Using a muffin tin, spray the tin with cooking spray.

In a small bowl mix together eggs, 1-2 tablespoons of milk, 1 teaspoon almond extract, 1 teaspoon nutmeg, and about 1 small tablespoon cinnamon.  ***For the amount of eggs to use count how many pieces of bread you are using, for every two pieces of bread you need 1 egg, so if making 6 pieces you need 3 eggs***

Before placing the bread into the wet mixture take a knife and cut the bread halfway through as if you were going to cut it across diagonally, but instead of cutting it all the way across.  Stop at the middle of the bread.  This way you can wrap the bread together in the muffin tin to make a bowl shape.

Dip bread into mixture, letting the whole piece get coated, make into bowl shape in muffin tin and continue.

Once all the pieces are in place, place the french toast in the oven for about 13-15 minutes.

While toast is cooking cut up your fruit, sprinkle with a small bit of lemon juice to stop the oxidation of the fruit, and sprinkle with your favorite sweetner (I like using a drizzle of honey).  Mix well.

Once toast is done let it sit for about 2-3 minutes to cool somewhat.  Then place on a plate.  I like to place some greek yogurt at the bottom of the bowl and then have some spilling out onto the plate.  Top with fruit and a small drizzle of honey, syrup, confection sugar, or nothing.  It takes delicious any way!

Enjoy!

Steak and Asparagus Stir Fry

I love easy to make stir fries.  It's nice to be able to just throw on some rice to cook and then heat up the stir fry in under 10 minutes and have a veggie packed, easy, and filling meal.  I like this one because it is simpler than most stir fries because you use a lot of two vegetables (asparagus is one of my favorite vegetables so I always enjoy it in the summer at it's best!) and the sauce is packed with flavor without being all about the salty soy sauce.

Shopping List:
1) 2 Sirloin Steaks (for 4 people)

2) Bunch of Asaparagus

3) 1 Medium sized sweet Onion

4) Jasmine Rice

5) Hoisin Sauce

6) Chile Oil

7) Peanut Oil

8) Cooking Sherry

9) Red Pepper Flakes
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To Begin:

Start your water for the rice to begin with, the rice will take the longest, usually 5 minutes to boil water, and then 20 minutes to steam and cook the rice.  So start the rice first and then you can prep everything else and then cook the stir fry when the rice has about 10 minutes left.

To prep; cut the steak into small strips, going against the grain and make them thinner not thicker, dice the onion and remove woody ends of the asparagus and then chop into about 1-2in. long segments.

Then in a pan on medium heat a tablespoon of peanut oil (or vegetable oil if you don't want to buy peanut oil), season steak with salt and pepper(both sides), then put into pan.  Cooking for about 6 minutes, makes sure to turn them and have both sides cooked; sprinkle with about 1 teaspoon of red pepper flakes.  Remove from pan onto a plate.

Into the pan place your onion and asparagus.  While that is cooking for about 2 minutes in a large measuring cup place 1/4 cup hoisin sauce, 1/2 cup water, 1 teaspoon chile oil and 1 and 1/2 tablespoons sherry.  Mix well. 

Place meat back into pan along with the sauce.  Mix well and let simmer for about 2 to 3 more minutes.

Place rice on plates and spoon stir fry and sauce over the top.  Enjoy!

Ranch Fried Chicken Strips, Creamed Spinach and Corn Muffins

This is a nice down home meal.  It may not be one of the healthiest meals out there, but from time to time a comfort food is never bad!  And since becoming pregnant I have been craving like no ones business chicken fingers.  It's gotta be the cripsy breading!  (o:  I also love spinach and as a child my mom used to make us this on a pretty regular occasion.  This meal gives off a lot of love and comfort with only about 30 minutes of time to make it! 

Also if you don't want to do chicken strips and want to do fried chicken this same recipe can be used for bone in chicken parts or breasts, the cooking time will just be longer.

Shopping List:
1) Chicken Tenderloins

2) Bread Crumbs

3) Ranch Dressing Packet

4) Fresh Dill

5) Sour Cream

6) Greek Yogurt

7) Frozen Leaf Spinach

8) Cream Cheese

9) Vegetable Oil

10) Corn Bread Mix

Optional: Baking Cups for the corn muffins.

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To Begin:

Start by preheating your oven to your corn bread mix requirements and in a high walled pan pour in about 2-3 inches of vegetable oil, set it to medium heat.

Mix up corn bread with milk and I always add to mine a little dash of nutmeg and paprika.  It adds a nice flavor.

Place in muffin tin (that has been sprayed with cooking spray, buttered or has baking cups in them) and bake usually about 15-20 minutes.

Get out two small bowls for chicken, in one place the dry ingredients of 1 1/2 bread crumbs and the ranch packet, then in the second place the wet, about 1/2 a cup sour cream, 1/2 cup greek yogurt and 1 large handful finely diced dill.

Start frozen spinach in microwave (I always add like a tablespoon of water, just to help it steam some), usually about 7 minutes.

Check oil for temperature, to do this, cut off a small piece of chicken into the oil, if it starts bubbling as soon as it enters it is hot enough, if not wait until it does start. 

Once oil is hot, season the chicken with salt and pepper on both sides, then place the chicken first in the bread crumbs, then in the yogurt mixture and then because I like mine crispy, I place one more time in the bread crumbs and into the oil.

Do not over crowd the pan, there needs to be space in between the pieces of chicken.  About 4 minutes per side or until golden brown.  NOTE: do NOT turn up heat, if you turned up the heat to try to get the oil hotter sooner that is NOT a good idea.  Chicken will cook unevenly and most likely be under cooked or over cooked.  Oil will get hotter as the cooking process goes on so later chicken strips may not need as long.  Just keep your eye on them.

When chicken is done place on a plate lined with paper towels to catch excess grease.

Once the spinach is done, drain any excess liquid, but you do not need to squeeze the spinach, just any that is there from the cooking process that can drain out easily from the container.  Then add two good size spoonfuls of cream cheese and salt and pepper to taste.  Mix well.  Let sit for about 2-3 minutes.

Pull corn muffins from the oven.  Slice open and butter them up!

Enjoy!

Green Spring Veggies Tossed in Fettuccine

This dish, I ate and ate and ate and it took all barely any time to make.  Normally, as you know, I hate leftovers, but this was a meal that I happily ate the next day and did well warmed up!
So go out to your local farmers market and pick up any of your favorite veggies and make this fresh from the garden meal!

Shopping List:
1) Asapargus

2) 1 Zucchini

3) Peas

4) Green Beans

5) 1 Small Sweet Onion

6) Fettuccine Pasta (I use half whole wheat/ half regular)

7) Fresh Basil

8) Olive Oil

9) Butter

10) Chicken Broth or Veggie Broth is trying to stay full vegetarian

11) Minced Garlic

12) 1 Can Diced Italian Flavor Tomatoes

13) Fresh Parmesan

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To Begin:
Start by putting a pot of water on to boil.

Dice your onion and in a saute pan that is warm, with a tablespoon of oil, carmelize your onion. Add a dash of salt and a spoonful of garlic.

Let cook for about 7-10 minutes.

While onions are cooking clean and ready your veggies.  Cut asparagus into 1 in sections (make sure to cut off the woody ends!), snap ends off green beans and then break into about 1 to 2 inch pieces, cut zucchini down length-wise and then into slices, and shuck peas.

Water should be boiling at this point, place in pasta (usually takes 12 minutes to cook).

Slice up a few leaves of fresh basil.  Throw in with onions.

Then to the pan add your asparagus and green beans, add a small dash of salt.  Let cook for about 3 minutes, then add your zuchinni and peas (add another dash of salt), and let cook for an additional 2 to 3 minutes.

Then sprinkle a small spoonful of flour over the vegetables and add about 1/2 a cup of chicken stalk, just to thicken the stock and make it more sauce-like.  Stir and simmer on low, until thickened slightly (if too thick for you add a small amount of chicken broth).

Drain can of tomatoes and add to vegetables.  Mix in well.

Drain pasta, place back in pan and butter and salt it.  Pour in vegetables, and about 1 tablespoon olive oil.  Mix together well.  Top with parmesan cheese if desired and enjoy!