Quick Yellow Shrimp Curry

Posted on by aurorameyer

Easy Yellow Shrimp Curry 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

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Ingredients
  

  • 1 bag frozen shrimp medium shelled and deveined works best.
  • 1/2 cup frozen peas
  • 1 l can coconut milk
  • 1 tbsp coconut oil or any oil
  • 1 medium onion chopped
  • 1-2 garlic cloves minced
  • 2 tablespoons Penzey's Curry Spice mix*
  • 1-2 teaspoons lemon juice
  • salt and pepper to taste
  • handful fresh parsley finely chopped

Instructions
 

  • 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
Tried this recipe?Let us know how it was!

My opinion:
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!
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Toddler Approved: Honey Soy Salmon

Posted on by aurorameyer

Honey-Soy Salmon with Zucchini

This was a surprise win for our family. Even before Miss A’s arrival, we made it a point to eat more fish. Salmon is hard one because done well, it’s amazing. Done poorly, it’s terrible.

On a whim, I tried this Honey-Soy Salmon dish from Parents magazine. It was so easy and even better, Miss A kept asking for more! She wasn’t really a fan of the zucchini, but she also hadn’t had it with the skin still on before.

Toddler Approved: Honey Soy Salmon

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Ingredients
  

  • 4-6 salmon fillets (we get the frozen ones that still have the skin on the number of fillets depends on the number of people eating)
  • 1/2 cup honey
  • 1/3 cup reduced-sodium soy sauce we used regular
  • Nonstick cooking spray or just some of your favorite oil
  • 1 tablespoon vegetable oil or olive
  • 2 medium zucchini sliced into 1/4-inch thick half-moons
  • 1 onion diced
  • 1/4 teaspoon salt

Instructions
 

  • Add honey and soy into a zip top bag, squish to mix.
  • Add the fish and seal the zip top.
  • Turn to coat. Marinate for 30 minutes or up to 2 hours (we marinated for about an hour).
  • Drain and discard marinade.
  • Preheat broiler. If you have the option of low or high, choose high.
  • Line a rimmed baking sheet with foil and coat foil with cooking spray or lightly drizzle oil.
  • Place fish on foil. Broil 5 to 7 minutes per 1/2-inch thickness of fish, or until fish flakes easily with a fork.
  • We broiled for about 7 minutes total.
  • While the fish is broiling, heat the oil in a large skillet over medium-high heat. Add zucchini and onions. Cook about 3 minutes or until just tender; season with salt.
  • Serve the fish fillets with the zucchini.

Notes

Note: if using frozen fillets, be sure to allow to defrost before you marinate. It makes a difference.
Tried this recipe?Let us know how it was!

My opinion:
The addition of lightly caramelized onions made the salmon even tastier. We will absolutely be making this dish again. Plus it was so easy, we could make it even on the busiest weeknight!

Toddler Approved: Honey-Soy Salmon with Zucchini
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Bibimbap

Posted on by aurorameyer

Bibimbap

 

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Bibimbap

We've tried a number of bibimbap recipes and this one from My Korean Kitchen is hands down our favorite. It's easy enough for a weeknight meal and can be loaded with a ton of veggies. Plus it makes more than enough for lunch the next day! We had to make a few tweaks because we had trouble finding all of the ingredients regularly, but even with the modifications, this dish is filling and delicious!
Print Recipe
Cuisine Asian
Servings 4 servings

Ingredients
  

Meat and meat sauce

  • 1 pound ground beef we like 80/20 for this - you need the fat!
  • Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar – we went with the original recommendation of brown sugar and decided dark brown sugar tastes best!
  • 1/4 tsp minced garlic

Bibimbap sauce

  • The original recipe suggested this sauce might be only enough for 3 servings if you like eating it spicy and it holds true!
  • 2 pinch Tbsp gochujang (in awe've used Sriracha sauce not the same
  • 1 Tbsp sesame oil
  • 1 Tbsp water
  • 3 small carrots
  • 1 Tbsp roasted sesame seeds
  • 1 Tbsp sugar we use brown again here
  • 1 tsp vinegar I'm partial to this addition!
  • 1 tsp minced garlic

Vegetables and other

  • Couple of handfuls spinach we use one handful per person
  • Bag of bean sprouts (f you can find them. If not don't go with canned, it isn't worth it!)
  • 1 package shiitake mushrooms sliced
  • 2 peppers we use a mix of red and green or whatever we have on hand
  • 1 small onion sliced
  • 1/2 tsp fine sea salt 1/4each will be used when cooking shiitake mushroom and carrots, You can also use Kosher
  • 3 to 4 serving portions of steamed rice
  • 3 or 4 eggs depending on the serving portion
  • Some cooking oil to cook the meat mushroom, carrots and eggs (We use sesame oil)
  • 1 Tbsp sugar we use brown again here
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar I'm partial to this addition!
  • 1 tsp minced garlic

Instructions
 

  • For meat, mix the ground beef with the meat sauce ingredients. Marinate the meat for at least 30 minutes while you are working on the other ingredients. We usually make the meat mixture first and let it sit while we chop the veggies.
  • Then chop the veggies into julienned strips. We usually combine the carrots, peppers and onion but leave the spinach and mushrooms to their own pans.
  • Mix the Bibimbap sauce ingredients in a bowl.
  • Add some sesame oil and 1/4 tsp of fine sea salt in a pan and cook the carrots, peppers and onion on medium-high to high heat for 2 to 3 minutes or longer if you liked them more caramelized.
  • Remove the carrots, peppers and onion from the pan and place on a plate. Add some more sesame oil, another dash of salt and a bit of garlic and saute the spinach and mushrooms.
  • Cook until the spinach is wilted.
  • Remove from the pan and add to the plate with the other veggies.
  • In the same pan, add some more sesame oil and cook the meat on medium-high to high heat. It takes about 5 to 8 minutes to thoroughly cook it. When the moisture has evaporated and the meat is cooked through, remove from heat and drain.
  • In another pan (trust me on this one do not try to reuse the same pan you sauteed the mean in!) make fried eggs. (As the original recipe stats and is spot on: "While sunny side up is common, you can make them per your preference.")
  • Ladle the rice into bowls and add the vegetables, meat and egg. Cover with the sauce!

Notes

My opinion:
I've eaten this dish three days in a row and I'm still not sick of it! You can also substitute ground pork or chicken for the beef. If you plan to use ground chicken, make sure you get ground chicken thighs. The ground chicken breast is too dry.
p.s. even our toddler likes this without the spicy "sauca."
Tried this recipe?Let us know how it was!

Weeknight Spicy Chicken Soup

Posted on by aurorameyer

Spicy Chicken Soup

Weeknight Spicy Chicken Soup

As the weather cools, we start eating more and more soups. I would never have tried this without the urging of J. It doesn't sound delicious.  Plus when he told me it was a Bon Appétit recipe, I thought it would be way too complicated and complex. Turns out, it's super simple and  does taste delicious. It's definitely a new favorite. We've used leftover turkey and rotisserie chicken and both have been wonderful. The recipe says it serves four, but it can stretched to serve more, or cooked down longer to serve less.
Print Recipe
Course Main Dish
Servings 4 people

Ingredients
  

  • 1 prepared rotisserie chicken we've occasionally just used the rotisserie chicken breasts with good luck
  • 1 tablespoon olive oil
  • 1 medium onion thinly sliced (we use yellow)
  • 1/2 cup sliced shiitake mushrooms or sliced button if your local grocer is out of shiitake
  • 2 garlic cloves finely chopped
  • 1 1 in " piece ginger peeled, chopped (we LOVE using the already minced gingerthe jar!)
  • 2 quarts low-sodium chicken broth
  • 1/2 teaspoon cayenne pepper a little goes a long way in this dish
  • 2 cups baby spinach
  • Kosher salt freshly ground pepper
  • 2 scallions thinly sliced
  • 4 Lime wedges for serving, or you can use about aor more lime juice once you've ladled the soup into bowls

Instructions
 

  • Pick meat from chicken, shred, and place in a small bowl (you should have about 4 cups); discard skin and bones.
  • Heat oil in a large saucepan over medium-high heat.
  • Add onion and mushrooms and cook, stirring occasionally, until softened and golden, about 8–10 minutes.
  • Add garlic and ginger and cook, stirring often, about 2 minutes; season with salt and pepper.
  • Add shredded chicken, broth and cayenne and bring to a boil.
  • Turn heat to low.
  • Add spinach and divide soup among bowls.
  • Top with scallions and serve lime wedges alongside for squeezing over.

Notes

My opinion:
That's it, really. It takes a total of between 15 and 20 minutes to prep everything and about 40 minutes to cook per the recipe.  This recipe is easy enough to be a weeknight dinner. If you let it cook down longer or reheat it for lunch the next day, the flavors intensify and meld together even more. If I am planning to eat it the next day, I leave the spinach out and add it in right before eating.  I adore this dish!
Tried this recipe?Let us know how it was!

Lamb Tagine with Potatoes and Chickpeas

Posted on by aurorameyer

Lamb with Potatoes and Chickpeas
One of the hardest parts about giving up six main food groups and items for baby A (she has protein digestion issues so I’m not eating dairy, wheat, eggs, fish, soy or peanuts) is finding quick, easy weeknight meals. Through a lot of trial and error, J and I have learned that some meals that look easy aren’t and some that look time-consuming are actually simple. This is a simple one. We’d put off making Lamb Tagine with Potatoes and Chickpeas from Williams Sonoma because it looked complicated. We were throughly surprised to learn it was easy and perfect for a busy weeknight.

Lamb Tagine with Potatoes and Chickpeas

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Servings 4 servings

Ingredients
  

  • 3 teaspoons cumin seeds we used ground
  • 3 teaspoons coriander seeds we used ground
  • 3/4 teaspoons peppercorns we used ground black pepper
  • 1 1/2 teaspoons sweet paprika we used Hungarian
  • 1 teaspoons ground ginger
  • 2 teaspoons salt plus more, to taste (we used Kosher)
  • 2 Tablespoons extra-virgin olive oil
  • 2 1/2 lb. boneless leg of lamb cut into 1-inch cubes (we just used stew lamb, which was perfectly sized)
  • 1 yellow onion julienned
  • 4 garlic cloves minced
  • 1/4 cup water
  • 1/2 pound lb. small Yukon Gold potatoes halved (we ended up using aand it was perfect!)
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 1 can chickpeas rinsed and drained, 15 oz.
  • 1/4 cup fresh lemon juice
  • Freshly ground pepper to taste

Instructions
 

  • In a small fry pan over medium-low heat, toast the cumin and coriander seeds, stirring frequently, until fragrant, about 5 minutes.
  • Transfer to a spice grinder, add the peppercorns, paprika, ginger and the 2 tsp. salt and grind until well combined. Set aside. If using ground, skip the grinding step and just combine in a small bowl. Mix with a fork.
  • In a tagine over medium-high heat, warm 1 tablespoon of the olive oil until almost smoking. Working in batches, brown the lamb on all sides, 3 to 4 minutes total. Transfer to a plate. If you don't have a tagine, we used our most favorite pasta pot.
  • Add the remaining oil and the onion to the tagine or pot, reduce the heat to medium and cook, stirring, until translucent, about 8 to 10 minutes.
  • Add the garlic and the spice mixture, reduce the heat to medium-low and cook, stirring occasionally, until the onion is caramelized, about 2 more minutes.
  • Add the lamb, water, potatoes and the 1/4 cup cilantro and bring to a simmer.
  • Cover the tagine or pot and adjust the heat so the mixture gently simmers.
  • Cook for 45 minutes, then add the chickpeas and lemon juice.
  • Continue cooking until the lamb is tender, about 45 minutes more. Taste and adjust the seasonings with salt and pepper.
  • Garnish with cilantro and serve. Accompany with couscous or rice.
Tried this recipe?Let us know how it was!

My opinion:
I LOVE this dish. It’s flavorful and warming and just delicious. It’s as good cold as it is right from the stove.