Tuesday- Curried Chicken Pot Pie

Adapted from Nadia G.

Chef’s Notes: I told you that Nadia G. from Bleepin’ Kitchen would be back. This recipe is so good, it spurned us to work on create a Hall of Fall among our recipes just so this one could stand above the rest. It was AWESOME. Make.It.Now!

Plan of Attack:

1. Prepare Pie Dough

2. Create curry

3. Assemble pot pies

4. Bake

Ingredients for 2:

½ recipe pie dough or ½ package store bought

1 Tbsp olive oil

1 chicken breast, skin removed, cubed

1/8 C all-purpose flour

1 onion, diced

2 carrots, diced

2 C chicken stock

1/8 C raisins

1 Tbsp brown sugar

½ Tbsp curry powder

½ tsp turmeric

¼ C coconut milk

1 Tbsp lemon juice

1 tsp corn starch

¼ C slivered almonds, toasted

Handful fresh cilantro, chopped

1 egg white

½ Tbsp water

Instructions:

1. Prepare pie dough, if desired
2. Preheat oven to 450 degrees
3. Heat olive oil in a large pot to medium-high heat. In a small bowl toss chicken cubes with flour until well coated.
4. Add onions, carrots and chicken cubes to pot and sauté for 8-10 minutes
5. Pour in chicken stock to deglaze the pot. Then add the raisins, brown sugar, curry powder, turmeric, coconut milk and lemon juice. Reduce heat and simmer for 20 minutes
6. While curry simmers, heat a small saucepan to high heat. Toast the almonds for a few minutes until fragrant, be careful not to burn.
7. Also while the curry simmers, mix together the egg white and water; set aside
8. Stir in toasted almonds, cornstarch and cilantro.
9. Ladle into 2 oven-proof ramekins (or other single-serving oven-proof dishes).
10. Roll out pie crust to 1/4" thick and using a small bowl (or other round object a little larger than the mouth of your ramekins) cut two circles. Pierce the rounds with a fork and carefully move them on top of the ramekins and pinch the sides together to close.
11. Brush tops with egg white mixture
12. Place ramekins onto a cookie sheet and bake for 30 minutes
13. Oh, you will enjoy!

Wednesday- Sausage & Rice

Adapted from Cooking Light

Chef’s Notes: Originally this recipe was named “Turkey Jambalaya”, and granted I’ve never eaten Jambalaya, but I don’t think this was it; I renamed it instead. This was definitely very tasty, but I didn’t want to give you the wrong idea!

Plan of Attack:

1. Make in one pan!

Ingredients for 3:

½ C brown rice, cooked according to package directions

½ Tbsp olive oil

½ onion, chopped

1 garlic clove, minced

1 green bell pepper, chopped

1 orange bell pepper, chopped

1 ¼ tsp paprika

1 tsp dried oregano

¼ tsp salt

¼ tsp pepper

1 C chicken broth

1 (14.5 oz) can diced tomatoes, undrained

7 oz sausage, chopped

2 green onions, sliced

Instructions:

1. Heat olive oil in a large saucepan to medium-high heat. Add onion and garlic; sauté 6 minutes
2. Stir in bell peppers, paprika, oregano, salt & pepper ; sauté 1 minute
3. Add rice, tomatoes, sausage and broth and bring to a boil.
4. Reduce heat, cover and simmer 15 minutes or until it reaches the thickness you desire
5. Sprinkle with green onions
6. Enjoy!

Thursday- North Woods Bean Soup

Adapted from Cooking Light

Chef’s Notes: As you can imagine, I’m a super nerd and get recipes in my email. When I saw this I knew this was something I would love. And, lucky for us, I was really in the mood for sausage!

Plan of Attack:

1. Brown onion, carrot & sausage

2. Simmer

3. Partially blend and eat

Ingredients for 2.5:

1 Tbsp olive oil

2 medium carrots, chopped

1 small yellow onion, chopped

2 garlic cloves, minced

7 oz kielbasa, or high-quality sausage of your choice (we used beef & venison)

2 ½ C broth of choice

1 tsp Italian seasoning

Salt & pepper to taste

1 (15.8 oz) can Great Northern beans, rinsed and drained

½ bag (about 2.5 oz) fresh baby spinach

Instructions:

1. Heat olive oil in large pot to medium-high heat. Add carrots, onion, garlic & kielbasa; sauté for 6 minutes, stirring occasionally
2. Add broth, Italian seasoning, salt, pepper and beans. Bring to a boil, reduce heat and simmer for 7 minutes
3. Carefully remove some of the onion/carrot/garlic from the soup and blend until smooth. (I chose not to blend a sausage because it seemed wrong)
4. Add blended soup back into the pot along with the fresh spinach; simmer another 5 minutes or until the spinach wilts
5. Enjoy!

Friday- Here we went again!

Chef’s Notes: Recognize this? Yep, we went to Houston to see SmithCale’s parents and enjoyed working on projects and each others’ company!

Weekly Menu Inspirations: Distracted

I have to admit, I'm finding it hard to concentrate tonight.

We came back from a busy weekend and have been going non-stop since. With laundry, work and cooking it's been busy.

But, when I got home tonight, I let Butters out like I normally do and she hasn't returned yet. I'm almost too sick to even read that last sentence.

Now I do realize that a lot of people have outside cats, and this isn't the first time she's been late, but I don't have enough to worry about. So I worry about her.

Please pray for my kitty's return!!!

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Monday: Tomato Basil Soup

Tuesday: Curried Chicken Pot Pie

Wednesday: Sausage & Rice

Thursday: North Woods Bean Soup

Friday: Here we went again!

Meatless Monday- Tomato Basil Soup

Adapted from Recipe submitted by Phillip & Karen Selwyn to Food.com

Chef’s Notes: While perusing facebook, I noticed my fabulous friend, Rachel (Dorazio) Gholson, said she made this soup for her little family. Let me explain, I have been longing to make tomato soup ever since I learned to skin a tomato!

I just realized I typed up the ingredients, but forgot to type the instructions. So please see link!

Simple Joys

While checking on Butters outside this last week, I happened to look to the west and notice how beautiful the sky was.

I immediately went back in to get SmithCale, because he also enjoys a beautiful sunset, and grabbed the camera.

Isn't it always the simple things that remind us to be thankful? Like when it rains, I'm always reminded to be thankful I have a place to keep dry. Or when I'm driving, which is often, and I make it home I remember to be thankful that our well-loved car made it safely one more time.

Food for Thought,

the SupperSmiths, forging one meal at a time

Perfect Pie Crust

Chef’s Notes: I’m very proud to say this is a family recipe passed from my mother from her mother. When I made this, SmithCale said that this crust would make any old lady envious. I was overwhelmed by the compliment! Just a little tip, remember to keep the crust as cool as possible. You don't want to overwork it or heat up the butter with your fingers, the idea is for the butter to melt in the oven and create a deliciously flaky crust!

Plan of Attack:

1. Mix flour & salt

2. Cut in butter

3. Add wet ingredients

Ingredients for 1 pie crust (top & bottom):

3 C all-purpose flour

1 C unsalted butter AKA 2 sticks (cubed and very chilled)

1 tsp salt

½ C water

1 egg

1 Tbsp vinegar

Instructions:

1. In a large bowl combine flour and salt
2. Using a pastry blender or fork cut butter into the flour until the butter is about the size of peas
3. Then make a well in the center of the mixture, add the egg, water and vinegar
4. Mix until the dough forms, but stop right when the dough comes together.
5. Pat into a circle in the bottom of the bowl , cover and refrigerate for 15 minutes-1 hour
6. Roll out onto a clean surface until about 1/4" thick and cut into the size and shape you need
7. Enjoy!

Food for Fun,

the SupperSmiths, forging one meal at at time

Weekly Menu Inspirations: Pick and Choose

Another week, more meals and a little fun thrown in! You'll be happy to see that two of this week's meal were made in my beloved crock pot.

I seriously do love my crockpot. I love it so much I have two. I used to just have one, but SmithCale broke my lid. Which would have been fine, but they had JUST discontinued that series.

So we went to Target and bought a second of the same kind, which was on major sale because it was the last one of a discontinued set! (DOUBLE WIN)

I do use both from time to time when I have company over, and just cover with foil.

I'd also like to apologize to SmithCale for dredging up this story, because I know he feels bad; but breaking kitchenware is common for him, just ask his mother about her glass bowl for her stand mixer :).

Food for Life,

the SupperSmiths, forging one meal at a time

Monday: Mediterranean ChickPea Stew

Tuesday: Piccadillo Soup with Rice Browns

Wednesday: Meh...

Thursday: Crockpot Chicken 'N Biscuits

Friday: Benedict in Lingerie

Meatless Monday- Mediterranean ChickPea Stew

Adapted from Nadia G’s Recipe

Chef’s Notes: Nadia G. strikes again! On her show, B*tchin’ K*tchen (sorry to the entire older crowd), she really does have some of the best recipes I’ve seen on TV. I like how she’s unapologetic about great food taking time and special prep. As a matter of fact, we’re also making another one of her recipes this week, so stay tuned!

Plan of Attack:

1. Soak ChickPeas overnight

2. Simmer ChickPeas for 1 Hour

3. Roast garlic bulb for 40 minutes

4. Bring together ingredients in one pot

Ingredients for 2:

2/3 C ChickPeas, soaked overnight

1 bulb of garlic

1 Tbsp olive oil

Salt and pepper to taste

1 red bell pepper, julienned

1 jalapeno, seeded and minced

2 green onions, thinly sliced

1 tsp paprika

1 tsp cumin

1 can (28 oz) whole, peeled tomatoes

¼ tsp brown sugar

Zest of ½ lemon

5 fresh mint leaves, stacked, rolled up and sliced into ribbons (AKA chiffonade)

Handful fresh parsley, trimmed and minced

Instructions:

1. Soak your chickpeas in water placed in the fridge overnight.
2. Preheat oven to 400 degrees
3. Heat a large pot filled with 3 C water and drained chickpeas. Bring to a boil. Cover, reduce heat and simmer for 1 hour.
4. Cut the top ¼ off the garlic bulb, place in foil, sprinkle top of garlic with olive oil and a little black pepper. Seal the foil and roast for 40 minutes in the oven.
5. Once the chickpeas are done, drain and set aside.
6. Reheat the pot along with the olive oil to medium heat. Add the bell pepper, jalapeno and green onions. Add salt, paprika and cumin; sauté for 8 minutes.
7. Add in the tomatoes and crushed them into smaller pieces using your spatula/wooden spoon.
8. Stir in brown sugar, salt and pepper. Simmer for 20 minutes.
9. Remove the garlic from its skin and crush them with a fork. Finally add the garlic, chickpeas, lemon zest, mint and parsley. Allow to heat through.
10. Enjoy!

Tuesday: Piccadillo Soup with Rice Browns

Adapted from Clean Eating

Chef’s Notes: Since it is crockpot season, I adapted this recipe to work in the crockpot, and it worked great! We were really sad when the rice browns were gone, because they were surprisingly awesome.

Plan of Attack:

1. Soak black beans overnight

2. Prepare brown rice for rice browns the night before

3. Brown ground pork and onion

4. Cook soup in crockpot

5. Make rice browns

Ingredients for 3:

Soup-

½ lb ground pork

½ yellow onion, chopped

2 cloves garlic, minced

4 C chicken broth

2 C water

½ C black beans

¼ C brown rice, uncooked

1 tsp ground cumin

½ tsp paprika

1 tsp lime juice

Rice Browns-

¼ C brown rice, cooked according to package directions

2 egg whites

2 tsp olive oil

Toppings-

Fresh chopped parsley

Chopped red onion

Instructions:

1. Soak black beans overnight
2. Cook brown rice for rice browns the night before and refrigerate.
3. The day of soup cooking, heat a skillet to medium-high heat. Cook ground pork, onion and garlic until pork is cooked thoroughly.
4. Add pork mixture to crockpot, top with black beans, uncooked rice, chicken broth, water, paprika, cumin and lime juice.
5. Cover and cook on low 6-8 hours
6. Before eating soup, in a small bowl combine cooked brown rice and egg whites.
7. Heat olive oil in a skillet on medium heat
8. Drop rice mixture into skillet 1/8 C at a time. Cook for 4 minutes, quickly flip, and cook an additional 3-4 minutes on the other side
9. Top soup with toppings
10. Enjoy!

Wednesday- Meh...

So Wednesday's meal was....fine. So mediocre that I've decided not to share the recipe. Mainly because it was included a ton of ingredients for a meh kind of flavor. If you are dying to try what you see, just let me know and I'll direct you to the recipe!

Thursday: Chicken ‘N Biscuits

Adapted from crockpot365.blogspot.com

Chef’s Notes: I have to admit this is the first recipe I’ve put on here that includes a cream of chicken soup. Of course, I didn’t buy the soup, I made it. Feel free to buy a can, and try to forget the guilt; because really it’s very easy to make at home. Promise it only takes 5 minutes. The original recipe that I changed called her recipe Chicken and Dumplings. I believe she was horribly mistaken. So I changed the name and some of the recipe.

Plan of Attack:

1. Prepare homemade cream of chicken

2. Cook soup

3. Add drop biscuits, cook final hour

Ingredients for 3:

Soup-

1 C shredded chicken, cubed chicken or frozen chicken or any kind to be shredded when cooked

1 yellow onion, chopped

1 package button mushrooms, stems removed and sliced

1 package frozen mixed vegetables

1 ½ tsp salt

1/3 C chicken broth

Pepper to taste

Cream of Chicken Soup-

4 T unsalted butter

6 T flour

1 C milk

1 C chicken broth

½ tsp salt

¼ tsp pepper

1 tsp poultry seasoning

Biscuits-

1 ½ C bisquick

2/3 C milk

Instructions:

1. Melt butter in a skillet heated to medium. Once melted, add flour one tablespoon at a time whisking with each addition. Whisk in salt, pepper and poultry seasoning.
2. Add chicken broth then milk, and whisk until smooth and mixture has thickened, about 3-4 minutes.
3. Stir together chicken, cream of chicken soup, onion, mixed veggies, mushrooms, chicken broth and salt in the slow cooker. Cover and cook 6-8 hours on low.
4. An hour before serving, mix together bisquick and milk in a small bowl. Spoon biscuits on top of soup. Cover again and cook for a final hour on HIGH.
5. Enjoy!

Friday- Benedict in Lingerie

My beautiful friend, Jennifer, is getting married next month! So on Friday I met up with her and some of her friends for pizza and entertainment!

But before I left, SmithCale requested I make a quick Eggs Benedict for him. I always aim to please, so I quick found a recipe and whipped it up.

Then there was some ohhs...

And ahhs...

Weekly Menu Inspirations: Commute Madness

This week was the first time that I truly understand why people eat out. My commute has extended to over 3 hours, round-trip. I would get home around 6, workout, make dinner, help with dishes, shower and then FINALLY sit down to relax about 8/8:30.

I was determined to do it, and I did! Luckily I only have to drive 3x a week, but learned I should move my workouts to the morning so that I have more time when I get home.

But, who doesn't love a good challenge? And if you notice I suckered SmithCale into one vegetarian meal this week!

Monday: Homemade Burgers

Tuesday: Pimiento Stuffed Chicken Breast

Wednesday: Chicken with Winter Vegetables

Thursday: Lunch for Dinner

Friday: Italian Beef Stew

Monday- Homemade Burgers

Chef’s Notes: What makes a burger homemade? Grounding your own cuts of beef and baking your own buns. I know; I’m disgusting :)

Plan of Attack:

1. Make Patties

2. Cook to desired doneness

Ingredients for 2:

½ lb ground beef

1 egg

1 Tbsp panko bread crumbs

1 tsp no-salt added southwestern seasoning

Salt and pepper to taste

2 buns

Lettuce

Tomato

Red onion

Mustard

Instructions:

1. Heat a dry skillet to medium-high heat
2. In a bowl add ground meat, egg, bread crumbs, seasoning , salt & pepper. Mix well and form two patties
3. Place in skillet and cook for 2-3 minutes on each side or until it reaches your desired doneness
4. Decorate with your favorite burger toppings
5. Enjoy!

Tuesday- Pimiento Cheese Stuffed Chicken

Adapted from Cooking Light

Chef’s Notes: When I was a kid I loathed pimiento cheese. I have no idea why, but I think like most kids I thought that it looked terrifying. When I became an adult and realized that it’s made from cheddar, we became close friends!

Plan of Attack:

1. Make pimiento cheese mixture

2. Stuff chicken breast

3. Brown outside of chicken

4. Bake for 12-14 minutes

Ingredients for 2:

1 large boneless, skinless chicken breast

1 slice bacon, cooked and roughly chopped

½ C shredded cheddar cheese

2 small green onions, minced

1 Tbsp diced pimientos

1 Tbsp mayo

1 tsp lemon juice

Dash of hot sauce (like Sriachi or Tabasco)

Salt and pepper to taste

Cooking spray

Instructions:

1. Preheat oven to 350 degrees. Spray an 8x8 baking dish with cooking spray; set aside
2. Heat a skillet to medium-high heat
3. Cook bacon until crispy. Remove from heat , roughly chop and set aside
4. In a small bowl combine cheddar, green onions, pimientos, mayo, lemon juice, and hot sauce.
5. Cut the chicken breast from the side as if to butterfly it, creating a pocket. Stuff the middle of the breast with the pimiento mixture. Fold the chicken over the mixture to cover completely and secure with toothpicks
6. Reheat the same skillet used for the bacon to medium-high heat
7. Sprinkle chicken with salt and pepper, then brown on all sides in the skillet. About 3-4 minutes on each side
8. Move chicken to baking dish and bake for 12-14 minutes or until chicken is thoroughly cooked
9. Let stand 5 minutes
10. Enjoy!

Side Options:

Roasted Butternut Squash

Wednesday- Chicken Thighs with Winter Vegetables

Inspired by recipe from Organic Cookbook by Ysanne Spevack

Chef’s Notes: I really like it when SmithCale picks something he’d like to try. I found it hilarious that he picked a recipe with lentils! He normally tolerates them, but he proclaimed that this was the best lentil dish he’s had (so far)! And don’t be scared of the rutabagas, they resemble potatoes in this dish, so try with gusto.

Plan of Attack:

1. Brown chicken

2. Brown vegetables

3. Simmer for 1 hour

Ingredients for 3:

½ yellow onion, chopped

1 leek, sliced

3 medium carrots, chopped

1 rutabaga, cubed

1 Tbsp olive oil

2 chicken legs/thighs

½ C lentils

3 ¼ C chicken stock

1 tsp dried Italian seasoning

1 tsp dried rosemary

1 Tbsp dried sage

2 tsp cornstarch

1 Tbsp water

1 Tbsp whipping cream

1 Tbsp buttermilk

1 tsp kosher salt

½ tsp pepper

Instructions:

1. Heat large pot to medium-high heat, sprinkle chicken pieces with salt and pepper. Brown chicken on all sides; about 2-3 minutes on each side. Remove from pan
2. In a small bowl add whipping cream and buttermilk, allow to sit at room temperature until added at end.
3. Reheat the same pot, adding the oil, to medium-high heat. Add onions and cook for 5 minutes until browned
4. Add leeks, carrots and rutabaga and cook for 2 additional minutes
5. Return chicken to pan, add the lentils, stock, Italian seasoning, rosemary and sage. Bring to a boil, reduce heat to medium and simmer for 1 hour.
6. In another small bowl mix water and cornstarch. Add to pot along with buttermilk mixture, stir gently into the vegetables and chicken and simmer a last 2 minutes
7. Try the broth, and adjust seasonings to taste
8. Enjoy!

Thursday: Lunch for Dinner

Chef’s Notes: So every day I pack a lunch for SmithCale and me. Most of my fellow workers eat out, so I usually just tag along with my lunchbox in tow. I’m working currently in a VERY small town with only 3-4 restaurants, all local.

One pizza place recently opened and I had noticed that they looked great. We decided to lunch later that day, and the owner and his manager were the only ones there and we got into a conversation about artichokes.

Then they told us about how they switched from ordered beef and sausage made of TVP (a vegetarian substitute) to the real deal and how people complained! They actually wanted the one made out of NO meat whatsoever!

So they had won me over! They make everything from scratch and from wholesome ingredients, people after my own heart.

That night at dinner, I told SmithCale about the pizza people and agreed that I needed to try one of their pizzas. I had my chance on Thursday, and ordered a veggie pizza and brought ½ home for SmithCale. Meanwhile I ate what I had packed for my original lunch.

So you can see what I ate for lunch, and what I usually eat for lunch!

And if you ever find yourself in San Augustine, try out Zippy’s!

Friday- Italian Beef Stew

Adapted from Cooking Light

Chef’s Notes: This is a lesson in making sure to read the recipe before making it. Luckily it was a Friday night and I’d already worked out that morning, so I had all night; but, once I started making it I realized it was going to take over a hour and a half to make. Oh well, it was worth it!

Plan of Attack:

1. Brown onions and carrots

2. Brown beef

3. Simmer for 45 minutes

4. Add final additions and simmer for another 30 minutes

Ingredients for 2:

1 Tbsp olive oil

1 yellow onion, chopped

2 medium carrots, chopped

1 clove garlic, minced

¼ C all purpose flour

½ lb sirloin, cubed

¾ C red wine

Salt and pepper to taste

2 tomatoes, peeled, seeded and chopped (or 1 can stewed tomatoes)

1 ½ C beef broth

½ C water

1 tsp dried oregano

1 tsp dried thyme

1 bay leaf

1 (8oz) package of button mushrooms, stemmed and sliced

1 carrot, sliced

Sprinkle of dried basil and parsley

Instructions:

1. Heat olive oil in a large pot to medium- high heat. Add onion and chopped carrot; sauté 8 minutes
2. Add garlic and cook for 45 seconds. Remove mixture to a bowl
3. In a small bowl add flour seasoned with salt and pepper. Add cubed beef and thoroughly cover with flour mixture
4. Reheat same pot with 1 Tbsp olive oil to medium-high heat. Add beef and brown on all sides. Return the onion/carrot mixture to pot and add red wine to deglaze the bottom.
5. Bring to a boil and reduce wine for 3 minutes
6. Add tomatoes, beef broth, water, oregano, thyme, bay leaf and mushrooms
7. Bring back to a boil, reduce heat to medium, cover and simmer for 45 minutes; stirring occasionally.
8. Add last sliced carrots, and simmer a last 30 minutes. Before serving sprinkle with basil and parsley.
9. 9. Enjoy!

Secret Obsession

I think obsession might be the wrong word...maybe more of an embarrassing habit.

When I was a kid I used to spend many a Friday night with my Nanny (that's my grandmother, not a hired hand). Back in the day ABC hosted a wonderful concept called TGIF.

That's where I met my loves: Boy Meets World, Perfect Strangers and my favorite: Sabrina the Teenage Witch.

When SmithCale and I first got married ABCFamily began airing reruns, and I have recorded the entire series multiple times on our DVR. In fact, that's what takes up most of our room on the DVR.

So while shopping last night at Target, I noticed the above little gem. I HAD TO HAVE IT! It's the first two seasons (AKA the best two seasons). All for $15.

I pushed aside my shame and proudly bought the LAST set. If you know me any at all, you know how I adore to get the last of anything.

Now it's out in the open, judge if you will, but I'll probably be too busy watching Sabrina to care!

Food for Good Wholesome TV,

the SupperSmiths, forging one meal at a time

For My Memory: First Snow 2011

I have a notoriously bad long-term memory, which I always denied because I have a ridiculously great short-term memory.

If I get nothing else from blogging, I have become better at taking pictures! Which is great for my memory.

I have also tempted fate by naming this the FIRST snow, hoping there will be more!

Just also a little house-keeping aside: We have added a Food Genre feature where you can look at all the recipes under each category for a quick reference! Also, here's a link to this week's menu.

So it snowed a lot Sunday, Jan. 9, 2011.

I do know it snowed last year in February. It's when I learned that being tempted to shake a skinny tree was not so bright. Unless, of course, you enjoy snow in your clothes.

Food for Fun,

the SupperSmiths, forging one meal at a time

Weekly Menu Inspirations: Appreciation and the Vegetarian Bandit Strikes Again

So, the vegetarian bandit strikes again! Looking back upon this week, we didn't eat a single piece of meat all week. Yes, protein was present, but no knives needed.

Don't worry, this coming week will involved meat everyday.

But, after breaking SmithCale's spirit with the lack of meat, I realized I have something I wanted to say.

Thank you: to all the wives, husbands, mothers, fathers, girlfriends, boyfriends or singles that take the time to plan and prepare meals for you and/or your families.

Thank you for caring about your health not just because of the new year, but all year round.

Thank you for keeping Ronald McDonald from becoming a permanent part of your family.

Just in case no one else remembers to say it over their grumbles about what you made, let me say it,"Thank you!"

Food for Life,

the SupperSmiths, forging one meal at a time

Monday- Parsnip Curry

Tuesday- Manager's Choice

Wednesday- Green Curry Tofu

Thursday- Creamy Cauliflower Soup

Friday- Tortilla Pie

Monday- Parsnip Curry

Adapted from recipe in the Organic Cookbook by Ysanne Spevack

Chef’s Notes: I have become slightly obsessed with finding a decent parsnip recipe. I have no idea why. They’re not even a pretty vegetable, more like an ugly, yellow carrot. To be honest, I just like the name. Also I really like this Organic Cookbook, because you make EVERYTHING from scratch. Have you ever been following a recipe and go, “hey, I think I just made my own green curry?” That happens in this recipe!

Plan of Attack:

1. Soak chickpeas overnight

2. Boil chickpeas for 10 minutes, then cook for an hour

3. Make green curry

4. Blanch tomatoes

5. Cook ingredients together for 15-20 minutes

Ingredients for 3:

½ C dried chickpeas

6 C water

Green curry-

4 cloves garlic, roughly chopped

½ small yellow onion, chopped

1 inch piece fresh ginger, chopped

1 green poblano, seeded and divided

5 Tbsp water

1 clove garlic

2 Tbsp olive oil

½ tsp ground cumin

1 tsp ground coriander (cilantro)

½ tsp ground turmeric

½ tsp paprika

¼ C cashews, roughly chopped

2 tomatoes, peeled and chopped

1lb parsnips, cut into chunks

1 tsp lime juice

Salt and pepper to taste

Serving extras-

Whole wheat flatbread

Plain greek yogurt

Instructions:

1. Soak chickpeas on 1 C water overnight
2. In a large pot, add drained, soaked chickpeas along with 5 C water. Boil vigorously for 10 minutes, then reduce heat to medium and simmer for 1-1 ½ hours until tender.
3. When the chickpeas have cooked for an hour, in a blender add 4 cloves garlic, onion, ginger and ½ of poblano pepper and 5 Tbsp water. Blend until smooth.
4. In a small pot half filled with water and bring to a boil. Cut an X on the bottom of the tomatoes and add into the water for about 1 minute until the skins can be easily removed. Carefully skin and chop the tomatoes; set aside.
5. Once the chickpeas are done, use the same large pot and heat on medium-high heat with olive oil.
6. Add cumin and cook for 30 seconds. Stir in coriander, turmeric, paprika and cashews. Add the green curry paste and cook until the water evaporates, about 2-3 minutes
7. Add cooked chickpeas, parsnips and 2 C water, then salt and pepper to taste. Bring to a boil, reduce to medium heat and simmer uncovered for 15-20 minutes, stirring occasionally until parsnips are tender.
8. Once parsnips are tender, bring the pot back to a boil and reduce the liquid until it’s thick. Add the final ½ tsp cumin, garlic clove, lime juice and other ½ of poblano.
9. Cook a final 1-2 minutes
10. Serve with greek yogurt and warmed flatbread
11. Enjoy!

Tuesday- Manager’s Choice

Chef’s Notes: So SmithCale had a big meeting in Dallas that day, and wasn’t planned to get back until late. So instead of making what I had planned, I ate leftovers from our last family get-together on Sunday. It involved broccoli and sour cream ranch dip and spicy bean salsa and chips. Dinner of champions for sure.

Instructions:

1. Eat leftovers

2. Enjoy!

Wednesday- Green Curry Tofu

Adapted from recipe in Quick and Easy Thai by Nancie McDermott

Chef’s Notes: So, we have been talking about trying Tofu for a while. We bought one on a whim last week, and so I subbed it in his recipe. Note to future self: Just because you can share the entire package of Tofu for 300 calories; doesn’t mean you should. (Don’t worry I have adjusted the recipe)

Plan of Attack:

1. Roast tofu

2. Cook curry

Ingredients for 2:

½ package extra firm tofu, drained and cubed

1 zucchini, chopped

¾ C unsweetened coconut milk (full fat), divided

3 tsp green curry paste

¾ C veggie broth

1 Tbsp fish sauce

½ Tbsp brown sugar

1 tsp lime juice

Instructions:

1. Preheat oven to 375 degrees. Place cubed tofu on a baking sheet and sprinkle with olive oil; toss to coat
2. Bake for 15 minutes or until lightly browned
3. In a medium saucepan, heat to medium-high heat. Add ¼ + 1/8 C coconut milk and bring to a gentle boil.
4. Add curry paste and cook 1-2 minutes, pressing the curry to incorporate into milk
5. Add baked tofu and fully coat in coconut mixture
6. Stir in remaining ¼ + 1/8 C coconut milk, broth, zucchini, fish sauce and brown sugar. Simmer for 8-10 minutes until zucchini is tender
7. Remove from heat and stir in lime juice
8. Enjoy! (maybe with some rice would be nice!)