Red Lentil Curry

This recipe is perfect for all my vegetarian, vegan, and gluten-free friends! Wonderful aroma and flavor in this curry dish! I love Indian restaurants and have yet to find a decent one in the Holland area, so I am bringing it home with this meal.
Served with basmati rice and Naan (a leavened, oven-baked flat bread. Found at any local grocer), this is a very hearty, delicious meal.


Curry

2 cups red lentils, rinsed very well with cold water
1/2 large yellow onion,diced
1 tbsp. olive oil
3 tbsp. red curry paste
1 tbsp. hot madras curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. sea salt
2 tsp. sugar
3 cloves garlic, minced
1 tsp. grated ginger
1 can (14.5 oz.) diced tomatoes, pureed
Fresh cilantro

Basmati rice, cooked according to directions on package

Naan, warmed 2 -3 minutes in oven

Simmer the lentils in a large pot with enough water to cover them . Cook until tender, adding more water if necessary, about 30 minutes.

Meanwhile, in large skillet, saute onions in oil until caramelized, about 10 - 15 minutes.

While onions are caramelizing, mix together curry paste, powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger root. When onions are cooked, add the mixture and cook over high heat 2 minutes. This is important to bring out all the flavors! Stir in the tomato puree and allow to simmer at low heat, about 5 minutes.

Drain any remaining water in lentils and pour back in pot. Add curry mixture and stir together. Top with chopped cilantro.

Serve immediately with a side bowl of rice. I love to rip apart the naan and scoop up the curry rather than with a fork.

Enjoy!

Macaroni and Cheese with Cauliflower (a.k.a. Now your children WILL eat their veggies!)

Like may families, I have picky eaters, big and small. My husband tends to only eat vegetables that are smothered in some sort of cheesy dairy product. The two younger boys just turn up their nose at the thought of a carrot, pepper, or broccoli!

The following recipe is an updated version of a family-friendly classic. The cauliflower is all but hidden and the whole wheat pasta makes this a tad more healthy than original recipes. Put away the blue box mac n cheese in your pantry and give this a try!

12 ounces whole wheat macaroni ( I use Barilla in the yellow box)
1 head cauliflower, chopped into small bites
4 slices multi grain bread
1/4 cup fresh flat leaf parsley
4 tbsp. olive oil
Course salt and pepper
1/2 yellow onion, chopped fine
2 cups sharp cheddar
1/2 cup shredded Parmesan
1 1/2 cups low fat sour cream
1 cup low fat milk
1 tsp. Dijon mustard
3 tbsp. butter

Preheat oven to 400 degrees. Cook pasta according to directions in large pot. Add the cauliflower during the last 4 minutes of cooking time, and then drain.
Meanwhile, pulse bread, parsley, 2 tbsp of the oil, 1/4 tsp. salt and 1/4 tsp. pepper is food processor.


Return pasta pot to medium heat. Saute onions, remaining salt and pepper with the rest of the olive oil, about 7 minutes, until onions are translucent. Stir in pasta, cauliflower, cheeses, sour cream, milk, and mustard.


Pour in 3 quart casserole dish and sprinkle on breadcrumbs. Dot with butter.

Bake 15 minutes until golden brown.


Can't wait to hear from you all that your children and hubby not only enjoyed this, but also ate their veggies with no complaints!

"Almost Embarrasing How Easy" White Chicken Chili

I know we all have these nights... "I forgot to take the meat out of the freezer for dinner tonight!" This is my cue to hit the market on the way home from work and grab a rotisserie chicken and pray for creativity!
The chili recipe below is from one of those particular nights, and has now become a staple in our home even when we aren't having a crazy, hectic day!

1 Rotisserie Chicken, shredded
1 can sweet corn with peppers
1 jar Great Northern Beans
1 can chicken broth
1 container fresh salsa (I use Jacks Special Medium)
1 tsp. cumin
1/2 tsp. cracked black pepper
Sea Salt to taste
8 oz. pepper jack cheese, shredded

In large pot (I like to use my dutch oven), add chicken, corn, beans, chicken broth, salsa, cumin, salt, and pepper. Heat over medium heat for 10 minutes. Reduce heat to medium low and continue to simmer for 10 to 15 minutes.
Gently stir in cheese and cook until melted, about 5 minutes!

DONE! Easy as that!

Serve in bowls topped with tortilla chips, sour cream and shredded cheese.... and your favorite local brew as beverage of choice!

Pasta alla Pescatore

Two loves, Seafood and Pasta! Marry them; genius!

Jeff and I both love any sort of seafood and with many fine Italian Eateries in the area, we can always find a spectacular pasta dish with fruit from the sea that will satisfy our culinary cravings... However, the recipe I came up with below is perfect when you just need a night in. Add a nice glass of Malbec or Pinot Noir and you are all set!

Makes 4 decent size servings.

2 to 3 TBS olive oil
3 garlic cloves, minced
1/2 sweet onion, diced
1/2 tsp. red pepper flakes
18 oz. marinara sauce (I like Newman's Own)
4 oz. heavy cream
1/2 lb. baby scallops
1 can whole clams
12 oz. ready-to-cook shrimp

Angel Hair Pasta, cooked according to directions to Al Dente stage.

In large pot, heat olive oil over medium high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and pepper flakes and cook a couple minutes, careful not to burn the garlic. Add marinara sauce and bring to a gentle boil. Combine heavy cream and cook until sauce thickens a bit. Add clams, scallops and shrimp and simmer about 10 minutes, until seafood is cooked through. Season with sea salt and cracked black pepper to taste.

While sauce is simmering, cook pasta in salted water according to directions.

Serve with a nice crusty bread from your local bakery.


Enjoy!