Tofu Pumpkin Curry

Pumpkin curry is my go-to favorite when eating Thai food. I hardly cook it despite curry being fairly easy to pull together. I decided to challenge myself on this Meatless Monday and I couldn't have been more pleased. You can whip up this easy tofu pumpkin curry in less time than it takes to order take out. All you need are a few pantry staples to create this healthy dish any night of the week. The pumpkin puree makes this curry thick and creamy. Next time I'm going to experiment with more veggies and crisping the tofu beforehand. 

Prep time: 15 min

Cook time: 20 min

Serves: 4

INGREDIENTS:

14 oz. firm tofu, cut in ½" cubes
1 tablespoon olive oil
½ yellow onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
2 tablespoons red curry paste
1 (15 oz.) can pumpkin puree (or 1½ cups homemade pumpkin puree)
1 (15 oz.) can full fat coconut milk
4 cups fresh spinach leaves
⅛th teaspoon sea salt + more to taste
⅛th teaspoon ground black pepper

DIRECTIONS:

Transfer tofu from package to a plate lined with paper towels. Cover with another layer of paper towels and top with a heavy object to press some moisture from tofu while you start the curry. (You could also use a tofu press.)

Heat olive oil in a large skillet. Add the onion and red bell pepper. Saute for 3-5 minutes or until onion begins to soften. Add the garlic and cook one more minute.

Stir in the curry paste, pumpkin, and coconut milk and bring to a gentle simmer.
Cut tofu into ½" cubes and stir into the skillet.

Cook for 3 minutes. Add the spinach, salt, and pepper, and cook another 3-5 minutes or until spinach is wilted.Serve over rice or other starch and top with a squeeze of fresh lime juice and chopped cilantro.

Creamy Curried Carrot Soup

The husband found this recipe in the newspaper and we were both intrigued by a soup that was creamy and yet contained no cream. We also really love curry. This is amazingly easy; the hardest part is peeling and chopping all the carrots. It truly is a creamy in texture and light enough to be a first course. I much prefer using an immersion blender versus using a blender or food processor. It contributes to the smooth creamy texture.

Prep time: 20 mins
Cook time: 15 mins
Serves: 4 servings

INGREDIENTS:
3tbsp canola oil
1lb carrots, peeled and chopped
2 large shallots, peeled and chopped
2 garlic cloves, chopped
1 tsp curry powder
1/2 tsp salt
1/4 tsp black pepper
2 1/2 cups vegetable broth
2 tbsp almond butter
1 lime

DIRECTIONS:
Heat canola oil in a medium saucepan over medium heat. Add carrots, shallots, curry powder, salt, black pepper; stir to combine. Cook 5 minutes.

Add vegetable broth; bring to a boil. Reduce heat; simmer 5-7 minutes or until carrots are tender. Add almond butter and juice of 1 lime. Puree in pan with immersion blender. Serve garnished with lime zest.

Hearty Beef Soup

The weather is finally starting to get cooler and my insides are screaming "FALL IS HERE! FALL IS HERE!". I decided to celebrate with this hearty beef soup. It takes some time from start to finish but it's so worth the effort. Perfect for a cool weekend dinner. Serve with crusty bread, a nice red wine and enjoy!

Prep time: 20 mins
Cook time: 2 hours
Makes: 12 servings
 

INGREDIENTS:2 pounds beef chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
1/4 cup all-purpose flour
1 tsp paprika
1 tsp coarse ground black pepper
2 tsp kosher salt, divided (to taste)
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 shallot, diced
3 garlic cloves, minced
32 ounces (4 cups) beef stock
1 cup Cabernet Sauvignon
2 tsp Worcestershire sauce
1 tbsp dried Italian seasoning
4 cups chopped red potatoes, bite size pieces (about 1/2")
3 cups chopped baby carrots, bite size pieces
fresh parsley to garish, optional

DIRECTIONS:
Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 - 1 1/2" cubes. It takes about 5 minutes, but don't skip this step.  It is sooo worth it. 

Combine flour, paprika, pepper and 1 teaspoon salt in a large 1 gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.

Warm olive oil in a large dutch oven (or heavy bottom pot), over medium high heat, once you can feel warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.
Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place place in your upside down pot lid. Once the first batch is cooked, add the second batch and repeat.

Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced.  Set aside.
Once all beef is browned, add shallots and garlic. Cook until translucent. Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worchestershire and Italian seasoning. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to simmer. Allow soup to simmer 40 minutes.

Meanwhile, prepare potatoes and carrots. Cut vegetables into bite size pieces. Set aside.

Add potatoes and carrots. Stir to coat vegetables and cover. Cook 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste (mine needed 1 teaspoon).

Garnish with fresh parsley if desired. Serve and enjoy!

NOTES: The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish!

Honey Banana Muffins

I love our CSA food box but I always forget what I ordered and when it's delivered I end up in surplus. This week is was bananas. We had two bunches of bananas mocking me from our fruit bowl and I decided it was finally cool enough outside to do some baking. I found this recipe for Honey Banana Muffins and wanted to try it since it was a little different than a traditional banana bread. The honey makes these muffins seem almost creamy and even more delicious.  Plus it uses three bananas so that's a plus for me! I think I will play around with the ingredients to reduce the oil and make them a bit healthier. The kids approved!

Prep time: 10 mins
Cook time: 20 mins
Makes: 10-12 muffins

INGREDIENTS:
3 very ripe bananas
1/3 cup honey
1/4 cup canola oil
1 large egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt

DIRECTIONS:
Preheat the oven to 375 degrees. In a large bowl, mash the bananas with the honey, oil, egg and vanilla. Add the flour, soda and salt.

Divide the batter among 10-12 paper-lined muffin cups, filling them almost full. Bake for 20 minutes or until golden and springy to the tough.

Country Captain

This was on of my husband's favorite dishes growing up and it is still a family favorite. This recipe was originally from Sunset Magazine but it has been altered since by my mother and sister in-law.  It's fun to serve the condiments on the side and let everyone add them as they wish.  If you like the dish a bit sweeter, add pineapple.

Prep time: 15-20 mins
Cook time: 30 mins
Makes: varies

INGREDIENTS:
Boneless, skinless chicken breasts or thighs
2 cloves garlic
1 medium onion, diced 1/2 inch pieces
1 medium green bell pepper, diced 1/2 inch pieces
Vegetable oil & flour
2oz can crushed or diced tomatoes, with juice
1 small can tomato sauce
2-3 tbsp curry powder (to taste)
1/2 tsp dried thyme
1/2 tbsp sugar
For condiments: shredded coconut, raisins and toasted almonds

DIRECTIONS:
Prepare chicken by cutting it into bite sized pieces. Dredge with flour and salt & pepper. Coat bottom of Dutch oven with oil.  When the pan is hot, add the chicken pieces and brown on all sides. When almost cooked through, remove chicken and add the garlic, onion and green pepper.  Cook for a few minutes until soft. 

Add a bit of juice to de-glaze the bottom of pan, then add tomatoes and sauce. Add the thyme, curry powder and sugar. Stir and return chicken to pan. Simmer over low heat until the chicken is cooked through and vegetables are tender. 

Serve over cooked rice (preferably basmati) with condiments on table.

Shrimp and Avocado Taco Salad

Shrimp and avocado Taco Salad is bright and refreshing with a shrimp marinade that doubles as the salad dressing. I found this recipe on Iowa Girl Eats and it was too tempting to not try. Make sure the shrimp you buy are raw otherwise the cooking process will make them rubbery. I added more shrimp than the original recipe call for, because, YUMM!

Prep time: 30 mins
Cook time: 5 mins
Serves: 2

INGREDIENTS:
1/3 cup packed cilantro leaves, roughly chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 tsp chili powder
Salt and pepper
1/2 lb raw Jumbo shrimp, peeled and defined
10 oz chopped romaine lettuce
1/2 cup shredded red cabbage
1/2 cup cherry or grape tomatoes, halved
1 avocado, chopped
Coarse sea salt (optional)
Tortilla chips (optional)

DIRECTIONS:
Combine the first six ingredients in a food processor and process until smooth. Place shrimp in a plastic bag then add 3 tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer). Reserve remaining dressing for salad dressing.

After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or non-stick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. Discard the remaining marinade. 

Divide lettuce and red cabbage between plates then top with avocados, tomatoes, sauteed shrimp and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve. 

One Pot Creamy Chicken Pot Pie Pasta

Tastes just like chicken pot pie but in pasta form and it's all done in one pot! I added more veggies than the original recipe (it only called for one of each!) and was happy with the result but I did need to remove some of the excess liquid.  Play with the portions to your liking. 

Prep time: 10 mins
Cook time: 40 mins
Serves: 6

INGREDIENTS:
1 tbsp butter
1 large onion, chopped
3 celery stalks, chopped
3 medium carrots, chopped 
6 chicken thighs, skinless, boneless and cut into bite size pieces
Salt and pepper to taste
1 tbsp all purpose flour
1/2 cup white wine
4 cups chicken broth
12 oz pasta, uncooked
1 cup frozen peas
1 tsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped

DIRECTIONS:
In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, and carrot to the pot and cook for about 5 minutes until the vegetables soften. Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.

Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute and then add the white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper. 

Cook for 15 minutes over medium-low heat, stirring occasionally, then add the frozen peas and the rosemary. Stir everything together and cook for an additional 10 minutes or until the pasta is cooked to your liking. Garnish with fresh parsley and serve.