Sometimes I really want a good curry, but I don’t have time to toast the spices or wait for it to come together. This super simple curry from Nadia’s Healthy Kitchen is even quicker with our favorite Penzey’s Curry spice blend. Plus the best part is you can add any vegetables you have. I’ve used carrots, zucchini, broccoli and peppers with just as delicious results.
Quick Yellow Shrimp Curry
In a frying pan, sautee the onions over a medium heat for about 5 minutes or until they become transparent.
Add the spices and garlic and cook for a further 1 minute.
Add the shrimp and lemon juice. Stir to coat in with the spices, then pour in the coconut milk.
Add the peas and season with salt and pepper to taste. Cover and leave to simmer for 5-10 minutes.
Mix in the chopped parsley just before serving. Serve with rice, couscous or quinoa
This takes less than 15 minutes, 20 if your vegetables aren’t already chopped. It’s simple, delicious and extremely delicious. I only wish there was a little more leftover for lunch the next day, there never is enough!
*If you don’t have the Penzey’s Curry spice mix, the original recipe called for: 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon coriander and optional 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.
p.s. even our toddler loves this dish!
I know I said this was the best gazpacho recipe and I promise I still really like that one. This one is a teensy bit better and reminds me of a bowl of gazpacho from a restaurant in my hometown that doesn’t exist anymore. It’s the perfect HOT summer dinner. We found this gem hidden in a Mexican cookbook that we bought years ago:
Now the serving suggestions include:
But truthfully, we don’t bother because the model didn’t include the garnishes and it’s just as good.
Some people keep this extra chilly by serving an ice cube at the bottom.
Instead of crusty bread (because I’m still limited in my wheat and gluten intake) we served it with corn quesadillas! Delicious!
p.s. Summer 2016 update: even our toddler loves this gazpacho, which she calls “sauca!” She’s been practicing using a spoon on her own and if we keep this a bit on the chunkier side, she’s 90 percent successful!
Sometimes it’s a challenge to find foods that fit the No Six diet (no: dairy, wheat, eggs, fish, soy or peanuts) I’m on for Baby A. Luckily, I have a forever patient husband who is willing to search things out. He found this wonderful French Lentil Soup recipe, originally from Bon Appetit and with a few tweaks, it was wonderful.
French Lentil Soup
Heat bacon in heavy large saucepan over medium-high heat.
Leave the bacon grease in the pan and add the olive oil.
Add onions, celery, carrots, and garlic.
Sauté until vegetables begin to brown, about 15 minutes.
Add 4 cups stock, lentils and tomatoes with juice and bring to boil.
Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Using a stick blender, puree the soup until smooth.
Season with salt, pepper and the Balsamic vinegar.
Like any good soup, this isn’t much to look at, but it is delicious. It is hearty and filling and all around wonderful. I can’t wait to be able to eat warm pita with it!
During the last few months of my pregnancy, I had to increase my protein intake. Lucky for me, J found several recipes that tasted good, included several servings of vegetables and had lots of protein. This one from Tori Avey with a few modifications quickly became one of our favorites.
You can modify the spice level based on your tastes. If you want to add more eggs, feel free! It’s just as good the next morning on toast like huevos rancheros.
Shakshuka (Eggs in purgatory)
Heat a deep, large skillet or sauté pan on medium (we use our cast iron skillet for this).
Heat olive oil in the pan.
Add chopped onion, sauté for a few minutes until the onion begins to soften.
Add garlic and continue to sauté until mixture is fragrant.
Add the bell pepper, sauté for 5 to 7 minutes over medium heat until softened.
Add tomatoes and tomato paste to pan, stir to blend.
Add spices and sugar, stir well, and allow mixture to simmer over medium heat for another 5 to 7 minutes until it starts to reduce.
Taste the mixture and spice it according to your preferences.
At a minimum, add salt and pepper to taste.
You can also add more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.
Sprinkle the feta over the dish, or mix it in if you like.
Then crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. In our cast iron skillet, we can get about five eggs around the outer edge and one in the center.
The eggs will cook over easy on top of the tomato sauce. If you prefer more done eggs, you can heat the oven to 350 degrees and cook in the oven until set (when the skillet is jiggled, the eggs don't jiggle back).
We leave the mixture uncovered and let simmer for between 5 and 15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Be careful at this point, because the mixture can go from reducing to burning quickly.
Serve in a bowl alone, over rice or with some french bread.
This dish is delicious hot or cold. With sides or alone. It’s easy, filling and perfect for a late fall evening.
p.s. Summer 2016 update: without the cayenne pepper and the chili powder, our toddler loves this dish. We just add the extra spices onto our own plates.
Watching the Super Bowl also means eating chips and dip. But it’s winter and fresh salsa in the winter is usually pretty disappointing. But when the new grocery store in town had mangos on sale for 19 cents each, I jumped at the chance to have just a little taste of summer. C made up this amazingly refreshing mango salsa. As we were eating it, we decided it would also be delicious on fish tacos, salmon, pork and of course tortilla chips. It was super easy to make.
Dice all ingredients into roughly the same size. This part is important because if the mango chunks are too big, they'll fall off the chip. Or worse, break the chip.
Add ingredients to a bowl.
Squeeze the juice from the mango pit into the bowl.
Feel free to use the side of a metal spoon to scrape off the fruit attached to the pit.
Add salt and pepper, tasting in between.
Serve immediately, or chill and serve later.
As noted above, usually fresh salsas made in the winter lack flavor, maybe it’s because we let the mangos get really ripe, but this was full of flavor and very tasty. Don’t be afraid to try it on something other than tortilla chips!