Squash and Coconut Curry with Vegetables
This recipe is easily adaptable to use any vegetables you want! Can’t beat this on a cold fall evening.
1 half onion or 1 shallot
2-3 cloves garlic
1 can coconut milk
2-3 Tbsp fish sauce
2 Tbsp sugar
1 tsp to 1 Tbsp red curry paste
1-2 cups chicken or veg broth
1 winter squash cubed and peeled (2-3 cups cubed or so)
1 half head broccoli or cauli
1 red sweet pepper (or anaheim)
1 bunch of greens (kale, chard, mustards, etc.), chopped
1 handful of chopped cilantro (optional)
Heat large wide skillet (cast iron is great), add a little oil to moisten
Simmer chopped garlic and onion together to soften but don't brown the garlic.
Add coconut milk in and heat gently to a simmer.
Add curry paste and mash until blended into milk (start with 1 to 1.5 tsp and add more later if not enough heat)
Add fish sauce and sugar and broth (amount of broth depends on amount of veg you want to put in, can add more later depending on how much sauce you want)
Add squash and simmer til just tender
Then add veggies according to time needed to perfect doneness, finishing with the chopped greens.
Remove from heat, taste broth, if more spice desired, spoon a little broth into a small container, dissolve more paste in liquid and add back to pan. Add more sugar if more sweetness desired, more fish sauce if it lacks complexity.
Serve on bed of rice sprinkled with fresh cilantro if you have it.
Travels great. Add leftover rice to whole veg pan and blend together for great leftovers.
?Mesclun Greens Salad Pizza
Salad atop pizza? Why not? Lightly dressed greens on the pizza of your choice makes a great balanced meal. Here is one idea below.
1 Pizza Dough
½ c. tomato sauce
1½ c shredded cheese
¼ c chopped peppers
½ c carmelized onions
2 c. mesclun greens
1 tbsp. balsamic vinaigrette
Divide pizza dough in half. Roll out each portion on a floured surface into two 9-inch pies.
Transfer to a cornmeal-dusted baking pan and spread tomato sauce onto each pie. Sprinkle shredded cheese and veggies on the two pies.
Bake in a 475 degree F oven until the crust is golden, about 12 minutes.
Toss mesclun greens and vinaigrette together and pile onto pizzas just before serving.
Lettuce-Wrap Tacos with Black Beans and Corn
These tacos don’t require any cooking, which makes it easy for you to put together a quick lunch and be on your way. Try any variation that inspires you!
1 cup black beans, cooked
1/2 cup frozen whole-kernel corn, thawed
1 small Italian plum tomato, diced
1/2 small avocado, diced
2 tablespoons snipped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon chili powder
8 lettuce leaves
1/2 cup shredded cheese
1/2 cup salsa
In a small bowl, stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.
Spoon 1/4 cup bean mixture into the center of each lettuce cup. Top with the Monterey Jack and salsa. For tacos, fold the sides of the lettuce over the filling. For burritos, roll the lettuce to enclose the filling, tucking the ends in. Secure each burrito with a toothpick.
4 potatoes, peeled and cut into 1-inch pieces (6 cups)
3 carrots, peeled and cut into 1/2-inch pieces (2 cups)
2 garlic cloves
Coarse salt and freshly ground black pepper
1/2 cup whole milk
3 tablespoons unsalted butter
Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.
Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.
Carrot Cupcakes with Cream Cheese Frosting
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
3/4 cup firmly packed light brown sugar
1/4 cup canola oil
2 large eggs
1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
1/2 cup natural applesauce
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces low-fat cream cheese, such as
Neufchatel, at room temperature
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest
Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.)