Recipes

Coconut Curry Shrimp

Ingredients

  • 2 tablespoons butter
  • 1 1⁄2 pound shrimp, peeled and deveined
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 can coconut milk
  • 2 tablespoons sugar
  • 1⁄4 teaspoon salt
  • juice of 1 lime
  • 12 basil leaves, chopped

Instructions

  1. Heat butter in large skillet over medium-high heat.  Add shrimp and cook 2 to 3 minutes, or until cooked through.  Turn shrimp once during cooking.  Remove shrimp to plate.  
  2. Add onion and garlic to skillet and cook 2 minutes.  Sprinkle curry powder over onion and continue cooking for 1 minute.  Reduce heat to medium-low and add coconut milk, stirring to combine.  Add sugar, salt, lime juice, and cook until simmering gently.  
  3. Add shrimp to sauce, tossing to coat, and simmer 2 to 3 minutes or until sauce has slightly thickened.  Stir in basil and serve.  

Comments

This recipe is from The Pioneer Woman.  I made a double batch so that I could make half with chicken for Art.  It was really a delicious and simple curry.  And also the first time in my life that I’ve ever cooked shrimp!

Roast Beef Hash

Ingredients

  • 2 cups potatoes, scrubbed
  • 1⁄4 cup olive oil
  • 1⁄2 medium onion, chopped
  • 2 cups roast beef, diced in 1⁄4 inch cubes (I used deli roast beef, but leftovers would be great too.)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 1⁄8 teaspoon cayenne
  • 1⁄8 teaspoon ground nutmeg
  • salt and freshly ground black pepper, to taste
  • 1⁄2 cup heavy cream
  • 2-4 eggs

Instructions

  1. Pierce potatoes with thin knife then microwave 5 to 10 minutes or until tender.  Place in refrigerator until remaining ingredients are ready, then dice potatoes into 1⁄4 inch cubes
  2. Add oil to large skillet and heat over medium-high heat.  Add in potatoes and cook for 10 minutes, stirring occasionally, or until potatoes begin to brown.  Add onion and cook another 10 minutes, stirring.  
  3. Add roast beef, garlic, thyme, cayenne, and nutmeg.  Cook another 5 minutes, stirring occasionally
  4. Pour in heavy cream and stir until distributed.  Press mixture down with back of spatula and cook 10 minutes, stirring every 2 minutes, until hash is very crispy and browned.  Season with salt and pepper.  
  5. In separate small skillet, fry eggs as desired.  To serve, divide hash between plates and top with fried eggs.  

Comments

This recipe is from Serious Eats and I thought it looked really good.  I have never had any sort of hash before, so I had no pre-conceived notions about it’s tastiness.  Art, on the other hand, has had it before and hates it.  I badgered convinced him to give this a try and he enjoyed it!  Lance enjoyed it too!  We all enjoyed this quite a bit actually, it was very tasty and easy enough to bring together.

Slow Cooker Brazilian Curry Chicken

Ingredients

  • 2 pounds chicken (mixture of boneless skinless chicken breasts and thighs)
  • 1 can coconut milk
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon ground ginger
  • 4-6 tablespoons curry powder
  • 2 bell peppers, chopped into 1 inch cubes
  • 1 yellow onion, thinly sliced
  • salt and freshly ground black pepper, to taste
  • 1 cup chicken broth

Instructions

  1. Place coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper in slow cooker.  Stir to combine.  
  2. Add in peppers and onions.  Top with chicken then pour broth over everything.  Stir to combine and ensure the chicken is covered. 
  3. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours.  

Comments

This recipe is from PaleOMG and it was super disappointing.  There weren’t enough spices and all the flavors were very dull and diluted as a result.  I definitely will not be revisiting this recipe - but if you make it successfully please let me know what tweaks you made!

Zucchini-Parmesan Loaf

Ingredients

  • 1⁄3 cup olive oil, plus more for pan
  • 2 cups all purpose flour, plus more for pan
  • 1⁄3 cup milk
  • 2 large eggs
  • 1 cup grated Parmesan cheese
  • 2 teaspoons baking powder
  • Salt and freshly ground black pepper
  • 1⁄2 pound zucchini, coarsely grated or shredded

Instructions

  1. Heat oven to 375*F.  Brush 9 by 5-inch loaf pan with oil then dust with flour, tap out excess.  
  2. Whisk together oil, milk, and eggs in a small boil.  In a large bowl, whisk together flour, parmesan, baking powder, 1 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.  Mix in zucchini, then fold in egg mixture.  Batter will be thick like a biscuit dough.  
  3. Transfer batter to pan and press in gently.  Bake until a cake tester comes out clean, about 65 to 75 minutes.  Cook 15 minutes in pan then turn out loaf onto a rack to cool completely before serving.  

Comments

This recipe is from Martha Stewart.  I ate my slice toasted and spread with butter and I thought it was delicious.  The edges were crispy cheesy and I really enjoyed it.  This is not your standard zucchini quick bread, it’s definitely got more of a biscuit texture to it.

Cherry Tomato Cobbler

Ingredients

  • olive oil
  • 2 tablespoons butter, melted
  • 1⁄2 cup buttermilk
  • 3⁄4 cup flour
  • 3⁄4 cup cornmeal
  • 3⁄4 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • 2 pints cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 medium red onion, halved and sliced in thin half moons
  • 1⁄2 cup parmesan cheese, grated
  • 8-10 leaves fresh basil, thinly sliced

Instructions

  1. Heat oven to 425*F.  Grease medium baking dish with olive oil.  
  2. Stir melted butter and buttermilk together in small bowl.  Mix together flour, cornmeal, baking powder, and baking soda in large bowl.  Stir buttermilk mixture into flour mixture then stir in egg.  
  3. Mix tomatoes, garlic, and red onions together in baking dish.  Drizzle with olive oil and season with salt and pepper then toss to combine.  
  4. Spoon dollops of batter over top of tomatoes.  Bake until biscuits are golden and cooker through, about 20 to 25 minutes.  
  5. Before serving, sprinkle with parmesan cheese, basil and drizzle with extra olive oil if desired.  

Comments

This recipe is from Mark Bittman via AARP.  I was SO excited about this recipe and it was such a huge letdown.  I think it has a lot of potential, but it was not achieved as the recipe is written.  I would like to revisit this recipe in the future and I’ll cook the tomatoes mixture in a skillet with some balsamic vinegar first.  Or maybe roast them in the oven.  Something to break down the tomatoes and make them awesome.

Tomato Salad with Shallot Vinaigrette, Capers, and Basil

Ingredients

  • 3 tablespoons shallots, minced
  • 3 tablespoons red wine vinegar
  • 1⁄2 teaspoon kosher salt plus more to taste
  • 1⁄2 teaspoon sugar
  • 1⁄2 cup olive oil
  • 5 large ripe beefsteak or heirloom tomatoes, cut into 1⁄2” cubes
  • 2 tablespoons capers, rinsed and drained
  • Freshly ground black pepper
  • 10 fresh medium basil leaves, thinly sliced

Instructions

  1. Combine shallots, vinegar, 1⁄2 teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.  (Or blend all ingredients with stick blender.)  
  2. Mix remaining ingredients in large bowl then toss with vinaigrette.  

Comments

This recipe is from epicurious.com.  It was fairly tasty but I think the shallots were a bit too overpowering.  The leftovers haven’t ben too popular so I’m thinking about adding some white beans and fresh mozzarella to them to up the protein for better lunches.

Sausage, Spinach, and Spaghetti Squash Boats

Ingredients

  • 1 medium spaghetti squash
  • 2 pounds sweet italian sausage, casings removed
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 8-12 ounces baby spinach
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper
  • 2 tablespoon pine nuts, toasted
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cut squash in half and remove seeds.  Place in microwave, cut side down, and microwave for about 10 minutes, or until flesh is soft.  (My microwave is small, I had to do the halves separately.)  Let squash cool then scoop out flesh with fork.  
  2. Meanwhile, heat oil in large skillet over medium heat.  Add onion and garlic and cook, stirring, until soft, about 4 to 5 minutes.  Add sausage to skillet and cook, stirring and breaking the sausage into small pieces with spoon.  Cook 10 to 12 minutes, or until sausage is browned and cooked through.  Add spinach and cook, stirring, until wilted.  Remove skillet from heat and stir in spaghetti squash strands.  Toss to combine, then season with salt and pepper and top with pine nuts and parsley.  
  3. If desired, scoop mixture into spaghetti squash shells for serving.  Otherwise just scoop mixture onto plates.  

Comments

This recipe is from Paleo Grubs and was super delicious!  I’m not sure why we don’t have more spaghetti squash, since it’s really yummy.  The flavors in this were all super and I’m happy that I seem to be able to eat small amounts of leafy greens again with no problem!

Rotisserie Chicken Quiche with Potatoes, Thyme, and Zucchini

Ingredients

  • 2 tablespoons cooking fat, such as coconut oil
  • 4 medium potatoes, scrubbed and shredded
  • 2 teaspoons garlic powder
  • 9 eggs
  • 1 cup coconut milk
  • 1 1⁄2 cups zucchini, chopped
  • 1 1⁄2 cups rotisserie (or slow cooker) chicken, shredded
  • 2 teaspoons dried thyme
  • salt and freshly ground black pepper
  • 4 small onions, cut in half then thinly sliced into half moons

Instructions

  1. Heat oven to 375*F.  
  2. Grease 9 by 12-inch baking dish with 1 tablespoon cooking oil.  
  3. In large bowl, beat two eggs with 1 teaspoon garlic powder and salt and pepper to taste.  Add potatoes to egg mixture and toss to coat.  Pour mixture into baking dish and press down to form crust.  Bake for 15 minutes, or until hardened.  
  4. Mix remaining ingredients, except for onions and remaining cooking oil, in now-empty bowl.  When crust is done baking, pour egg mixture into baking dish and return to oven for 20 to 30 minutes, or until almost set.  
  5. While quiche is baking, heat remaining tablespoon oil in large skillet on medium low.  Add onions and cook, stirring often, until tender and brown. 
  6. Top quiche with onions then return to oven and bake 10 more minutes or until quiche is completely cooked and set.  Let quiche rest 10 minutes before cutting and serving.  

Comments

This recipe is from Paleo Parents and I thought it looked amazing when I first saw it.  It was fairly tasty but, sadly, the timing was bad for me to make it so it didn’t really get appreciated as much as it should have been.  I also think that I made the potato layer a bit too thick, so it didn’t get crispy like I wished it had.

Mexican Unstuffed Bell Peppers

Ingredients

  • 3 large red bell peppers, or 6-8 small ones, cut into quarters with seeds and stems removed
  • 1 pound ground chicken, turkey, or beef
  • 1 tablespoon coconut oil
  • 1 small red onion, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 cup frozen corn kernels
  • 12 ounces salsa
  • 3 tablespoons mexican cheese blend
  • fresh cilantro, chopped

Instructions

  1. Heat oven to 350*F.  
  2. Spread pepper pieces in 9 by 12-inch baking dish and bake 15 minutes or until peppers are starting to brown and soften.  
  3. Heat oil in large skillet and cook chicken until browned.  Add spices and corn and continue cooking until corn is hot.  Stir in salsa.  
  4. Spread meat mixture over peppers then top with cheese.  Bake 20 to 30 minutes or until cheese is melted and bubbly.  Sprinkle with cilantro before serving.  

Comments

This recipe is from The Gracious Pantry.  I’ve been getting really small sweet bell peppers from the farmers market so they’re not really stuffable but they work really well spread out in a baking dish and topped with delicious things.

Garlic Chicken and Cherry Tomato Sauce

Ingredients

  • 2 tablespoons olive oil
  • 3⁄4 cup red onion, diced
  • 1 tablespoon garlic, minced
  • 2 pounds chicken cutlets
  • 1 1⁄2 pounds cherry tomatoes
  • 1 1⁄2 teaspoon fresh basil, minced
  • salt and freshly ground black pepper, to taste

Instructions

  1. Heat oil in large skillet over medium heat.  Add garlic and onion and cook, stirring, 5 minutes.  
  2. Season chicken with salt and pepper then add chicken to skillet and cook 3 to 4 minutes per side, or until nicely browned.  
  3. Place cherry tomatoes in food processor and process until still a bit chunky.  Pour tomatoes and basil into skillet and stir well.  Season with salt and pepper.  Increase heat to high and bring to boil.  Reduce heat to low and simmer 25 minutes or until chicken is cooked through and sauce has thickened.  

Comments

This recipe is from Perchance to Cook and while it was tasty, it was nothing amazing.  I’m not sure this is the recipe that would come to mind if I had a few pounds of cherry tomatoes to use up!