Curry...simple

Curry
This was good, really good. Simple and when you let the flavors sit overnight, the better it tastes. Since I love spicy curry I added a little more cayenne pepper than I have listed below. Go by desired taste with spices.

Ingredients
2 1/2 cups almond milk (I choose almond milk because I like the taste better than cow's milk)
2 1/2 - 3 tsp curry powder
2 Tbls flour
2 Tbls butter
1/2 tsp salt
1/8 tsp pepper
1/4 tsp cayenne pepper
1 garlic clove - minced
2 to 3 cups of various veggies (I added red onions, various colored mini peppers, mushrooms, cauliflower, carrots, & celery.) I like my curry full of veggies, so you can as much or as little as you like.

Preparation:
In a medium sauce pan or wok sauce pan, over low heat, melt butter and curry for a minute or two.
Stir flour & spices.
Mix in milk over medium heat, cook until sauce has thickened and bubbles.
Add veggies and cook until desired tenderness.

Serve with brown rice.

Tortilla Cinnamon Apple French 'Toast'

Tortilla Cinnamon Apple French 'Toast'

In my house we rarely have bread, but always tortillas. My husband showed me a recipe for baked french toast, so I improvised. It's tastes great and it's not as filling. We had a side of pan fried peppers & kale with an over easy egg and were completely satisfied but not full.

Ingredients

2 large tortillas cut in 4ths

1/2 cup milk of choice

1 egg

1/8 tsp vanilla

 1/8 tsp cinnamon

1 Tbls sugar

Dash of salt

1 Tbls butter

Toppings

1/2 apple - chopped

1/4 cup apple sauce

Cinnamon sugar

Powdered sugar

Chopped walnuts

Syrup

 

 

Directions 

 In a pie dish, stir beaten egg, milk, cinnamon, sugar & vanilla.

Soak tortillas pieces in mixture for about 5 minutes. 

Heat frying pan/skillet on medium heat & add butter.

Cook 2 to 3 minutes each side.

Top with apples, apple sauce, walnut, powdered sugar, cinnamon sugar & syrup.

Over Easy Egg w/Peppers & Kale

Over Easy Egg w/Peppers & Kale

 3 mini sweet peppers (yellow, orange & red) - sliced

2 Tbls yellow or white onion - sliced

1/2 kale leaf - chopped

1/2 Tbls Olive oil

1 Tbls water

Seasons: Cayenne pepper, salt & pepper

1 over easy egg (or as desired)

Heat oil in frying pan to medium heat.

Add onions, peppers and water. Cook for about 5 minutes. Make sure veggies are still crispy. Season with cayenne pepper, salt & pepper.

With one minute remaining add kale & turn off heat.

Serve topped with egg.

Vegetable Soup with Chickpeas & Kale

Vegetable Chickpea Kale Soup

Filling, meat free and good for you. You can eat it hot or cold!

2 large carrots with skin

4 ribs of celery

1 cup of Brussels Sprouts

1 can chickpeas

½ red or yellow onion

2 garlic cloves

2 cups kale

32 oz vegetable broth

1 large tomato

2 Tbls extra virgin olive oil

1 Tbls unsalted butter

1 tsp dried basil

1 tsp dried oregano

¼ tsp cayenne pepper

½ tsp salt

½ tsp fresh ground pepper

Heat oil & butter in large sauce pan over medium heat.

Cook chopped onions & minced garlic 2 minutes.

Add chopped vegetables for 3 to 4 minutes.

Add chickpeas, vegetable broth and all spices, bring to a rapid boil.

Simmer for 18 minutes.

Add chopped kale and simmer for 2 minutes.

Top with chopped tomato and enjoy hot or cold!

Be back soon.

The summer has been a busy one and a really exciting one.
After a few months of decision and things falling into place, Jon and I are moving to Denver September 27th!! We have signed a lease and have started some purging and packing. It already feels great!
In the mean time, the blog will be on a little bit more of a break. I have big plans for my new Denver adventures. For those who follow, I am very excited for what I have in store in my little brain of mine.

post soon!

-shan

Protabella Tacos

Portabella Tacos

Well, this isn't the greatest picture, but I had to take it quick before I devoured it.

Ingredients:
6 medium size protabellas cut in thirds or fourths
1/2 green pepper & 1/2 red pepper (cut in large lengthwise slices then cut in half)
1/2 white onion (red & yellow work too), sliced
1 - 2 stems Kale
Tomatillo salsa (or your favorite salsa)
1 avocado, sliced lengthwise
6 Tortillas of your choice

Sauce:
4 Tbls balsamic vinegar
2 Tbls olive oil
1 Tbls butter
salt & pepper to taste
1/8 - 1/4 tsp crushed red pepper
1 clove garlic, minced

Heat pan medium to medium high. Place olive oil & butter in pan

Cut all ingredients.

Get a medium size bowl, toss mushrooms in and coat with balsamic. Add S&P, red pepper and garlic mix well. 
Once pan is heated put in onion and cook about 5 minutes. Toss in mixture from bowl. Cook 5-8 minutes. Make sure you keep your veggies a little crisp so you get a good crunch when you bite into the taco. 
Place mixture on tortilla, add a slice of avocado, salsa and top with as much kale as you want.

Makes about 6 tacos.

Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup



















Since the weather in MN hasn't exactly been enjoyable this April, soup has warmed me up quite a bit.

Ingredients:

Roast: 
heat oven to 500 degrees
1 red pepper
1 package portabella mushrooms (cut in half)

Roast veggies for 30 to 40 minutes. Turned & stir every 8-10 minutes. Let cool for 30 minutes. Set mushrooms aside. Chopped red pepper in small pieces. Set aside.

Ingredients:
1/4 red onion, chopped
2 garlic cloves, minced
2 large Roma tomatoes (cut into small pieces
1 can tomato sauce (12-14 oz can)
1-2 tbls Olive oil
1/2 tsp (or more) course sea salt
1/4 tsp fresh ground pepper
1/4 tsp crushed red pepper
6 to 8 leaves Fresh Basil, minced
Oregano to taste
Parsley to taste
Green sauce to taste
Frank's hot sauce to taste
Fresh Parmesan

Heat olive oil in sauce pan on medium to medium high, add onions. Once translucent add garlic heat until fragrant. Add the rest of the ingredients & red pepper. Bring to a boil, turn heat to medium low to low and cook for 20 to 30 minutes stirring occasionally. Use a hand blender or potato masher to break down pieces.

Serve topped with mushroom and some fresh Parmesan. I also made some torilla grilled cheese with various cheeses. Yum.

-shan


taste.