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Eggplant Vindaloo Curry Recipe - iFOODreal. I am adding eggplant vindaloo curry full of healthy fats, carbs, protein and potassium to my meatless quick one pot dinner collection. I am always on a lookout for more quick and affordable plant based dinners. I grew up in a family where a meal without meat is considered not a meal. Still until this day when my mom comes over for a visit I can see she is kind of uncomfortable with my fridge. On one occasion she even asked me to pick her up a steak because she was about to faint. Current situation – I didn’t cook meat for a week knowing she is coming over and almost every meal will be made with meat. I personally am going on a week long vacation (pinch me!). Kids are staying home and they will have to deal with the meat situation. And yesterday grandma showed up loaded with garlic kielbasa, cheese buns and cheese. 10 year old had a slice of kielbasa and said he is good and doesn’t want to eat more processed meat.

So, I often get asked this question: is Ukrainian cuisine healthy?! Green beans with fermented black beans ~ aka dirty green beans - Healthy Seasonal Recipes. I’m calling this recipe Dirty Green Beans. It’s steamed green beans tossed with fermented black beans (which are fermented and salted black soybeans), shiitakes and garlic. They are totally umami {and a little dirty!} When I was a little girl, my mom was an adventurous cook. Instead of pork chops and apple sauce that the Brady Bunch was eating, my mom made choucroute garni. Instead of spaghetti and meatballs, she whipped up killer spaghetti puttanesca with mussels in the shell. I hadn’t thought about fermented black beans in forever, when I saw a bag of them at City Market last November. If you haven’t seen them before, fermented black beans are fermented and salted black soybeans.

So there I am, last November, all hopped up and excited about using my fermented black beans without further inspiration and Jase and I went out to the Prohibition Pig. I wrote myself a little note to make them again for the blog when green beans came into season. Ingredients Instructions Notes. Asian-Style Stir Fried Green Beans. Your information will *never* be shared or sold to a 3rd party. Classic Baked Acorn Squash Recipe. Method 1 Preheat oven to 400°F. 2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end.

Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out. 3 Coat the inside of each half with 1/2 a Tbsp of butter. 4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Rosemary Roasted New Potatoes. It’s go time guys! I’ve just got back into town and have been trying to catch up on deadlines when I realized that Turkey Day is tomorrow!

TOMORROW — and I have yet to cook one thing! From the second I get done typing it’s going to be crazier than a holiday at the Griswold house around here. So, if you find me passed out on the kitchen floor, you will know why. Just put a glass of wine in my hand and keep on walking. I realize there might be some of you last minute cooks – just like me – out there. Crispy on the outside, creamy on the inside, and coated with delicious flavor, these Rosemary Roasted New Potatoes are a perfect side for any meal.

From my kitchen to yours, have fun cooking and have a great holiday! Rosemary Roasted New Potatoes Ingredients 1 pound small new potatoes 2 tablespoons extra virgin oilve oil 1 tablespoon fresh rosemary, chopped 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper Flaked sea salt, optional Instructions Preheat oven to 425°F. Notes. Warm Brussels Sprout Salad. I've got to get one thing off my chest before we get to what's in this salad. I more or less stole this idea from Elsie. One day she made this awesome salad for everyone at the ABM office, and I fell in love.

I immediately went home to make my own version. So this is a tale of two salads. Elsie's is very similar to this but a little more heavy on the mayo, plus she adds bacon. Hers is sounding pretty good, no? Mine is a little bit lighter, so if you end up eating this often you don't have to feel guilty. Warm Brussels Sprout Salad, serves 2-3 as a meal. 1/2 french loaf cut into large cubes (I used a wheat loaf, you could use any bread you like)1 lb. brussels sprouts2/3 cup craisins1/4 cup mayo4 garlic cloves1 lime1/8 teaspoon cayenne (or more if you like a real kick!)

In a food processor give the brussels a few pulses, so they are partially shredded and partially rough chopped. While that cooks, in the food processor (again) combine the mayo, garlic and juice from the lime. Stuffed Acorn Squash. I’ve been stuffing lots of vegetables lately, cabbage, peppers and squash to name a few, I don’t know why maybe because it’s November, it’s cold out and I have that comfort food thing going on. I actually made this tonight for dinner along with a spinach salad it was healthy, hearty and very comforting!

Some people get intimidated by squash with all the different shapes and sizes, don’t be, you’ll be missing out on such a treat! Just make sure your knives are sharpened when you cut into it! Here’s a quick video on how to cut one properly. I love the shape of acorn squash with those scalloped edges, just cut it in half, scoop out the seeds and pulp then roast it in your oven at 375 degrees cut side down for around 40 minutes, after it cools a bit then take a spoon and scoop out some of the meaty flesh along the sides and bottom reserving that to add to your stuffing mixture. The cooked squash then becomes your perfect edible bowl pretty scallops and all! How to Make Easy Kimchi at Home Cooking Lessons from The Kitchn.

The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. These days my mouth waters at the slightest whiff of pungent, fermented cabbage and I'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar. I still have a lot to learn from Mom when it comes to kimchi-making (there are over a hundred different kinds!) But the recipe for mak kimchi, or simple kimchi, has been a great place to start. How To Make Easy Kimchi: Watch the Video Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles.

While questioning my Korean family and friends about kimchi, I have received all kinds of opinions. This can be confusing, but I think it's actually a good thing. How to Make Cabbage Kimchi Makes 1 quart What You Need Instructions. Polenta Chips. Serve these chips with sweet chilli sauce and I dare you to stop at one. I have a pantry full of polenta at the moment. I purchased a large quantity in my last food co-op order. Since then I have realised that you really do not need to use much of it at a time. I have been making this recipe and baking the chips for a little while. Since then I have had the opportunity to test out a Kambrook Deep Fryer and I have to say that I now love love love LOVE polenta chips.

This version is made with fresh sage from my garden plus dried oregano that was also from my garden and then dried. I rate these as a must-try snack or side dish to add to a main meal with a salad or some fresh vegetables. They are VERY more-ish so enjoy in moderation I am now dreaming up other seasoning mixes to try out with these delicious chips. Polenta Chips Author: Kyrstie Barcak - A Fresh Legacy Recipe type: Appetiser Ensure that the oil is at the correct temperature prior to adding the chips. Do you like polenta? Lentil Stuffed Peppers. We were heading back to my daughter’s dance studio when my son stopped to tell me he had three reasons why he was lucky: 1. I have the food I need. 2. My family. 3. A happy heart. Three simple things. 3 Reasons I Am Lucky You can hear him for yourself…and if you listen through to the end, you will also hear me trying to figure out how to work Evernote.

What’s most important is a happy heart, mama. Kermit the Frog. Naturally. The same frog who brought us rainbow connections has taught my children a valuable lesson that many adults overlook. I thought of rainbows as I sautéed vegetables to create the filling for these Lentil Stuffed Peppers. Yield: Serves 4.Prep Time: 20 minutesCook Time: 30 minutesTotal Time: 50 minutes The term "eat the rainbow" comes to mind when I made these Lentil Stuffed Peppers: it's chock full of colorful vegetables, plus nutrient rich lentils, it can be a side dish or a meatless meal on its own. Leave a Comment. Curried Eggplant With Tomatoes and Basil | 15 Easy Eggplant Recipes. Super Healthy Stuffed Acorn Squash - Organically Thin. Stuffed acorn squash is a perfect thing to make if you have leftovers. You can virtually stuff it with almost anything. I had left over black rice and cooked chickpeas in the fridge, so that’s what I used. This was something that I quickly threw together, so I am just going to talk you through this recipe… Cut and seed the squash.

Rub the inside with olive oil and salt, can also sprinkle a little cinnamon. Just a Few Nutritional Nuggets: Acorn Squash is high in vitamin A, niacin, folate, thiamine, vitamin B6, vitamin C, magnesium & potassium. Steamed Spinach. Garlic Sauteed Spinach Recipe : Ina Garten. Chickpea Curry Recipe. 21 Surprising Things You Can Make In A Rice Cooker. 25 Baked Alternatives To Potato Chips And French Fries. 51 Colorful And Delicious Ways To Eat Spring Vegetables. Classic Baked Acorn Squash Recipe. Baked Potato with Ricotta and Tomatoes. There is something so comforting about a baked potato, especially one made with cheese! Try this easy recipe for baked potato with ricotta and tomatoes.

There is just something so comforting about a baked potato, don’t you think? Add in the fact that baked potatoes are actually GOOD for you, and you are looking at one satisfying lunch or supper, all in one easy to make package. Try this easy recipe for baked potato with ricotta and tomatoes.Click To TweetIn this case, I rubbed my potatoes with a little olive oil and popped them in the oven while I made a batch of fresh ricotta (side note: I love making ricotta cheese. It is SO easy, and tastes so fresh and good. But as always, feel free to use store-bought ricotta. ) I roasted up some cherry tomatoes as well, and by the time all that was done the potatoes were nice and tender. Then all you do is split them open, spoon on some ricotta, scatter the tomatoes on top, drizzle with a little olive oil and sprinkle some fresh thyme on top. Print. 23 Amazing Ways To Eat A Baked Potato For Dinner. Stuffed Tomatoes.

Roasted Cauliflower with Apple and Dill. Roasting is one of our favorite ways to enjoy vegetables. Not only is it a fairly simple technique, but it brings out a beautiful flavor that is sometimes quite different from the raw counterpart! Take this cauliflower, for instance (yet another inspiration from The Herbal Kitchen, a gift from my sister written by a chef based in her home city of Seattle). Somehow roasting in a very hot oven with some apples transforms cauliflower into something elegant and complex…nothing like those white trees on a veggie tray!

(Though I must admit I love cauliflower in all forms, even raw.) This is a wonderful option as a side dish for a fall or winter meal. The original recipe called it a “stunning side dish” – I must say I’d have to agree. If possible, try to get ahold of some fresh dill – it really makes the dish! Another note: if you plan to take it to a holiday meal (like a Thanksgiving feast!) If you’ve never tried roasting vegetables before, watch out! What To Do 1 Preheat the oven to 450°F. Oven Roasted Potatoes | My Adventures In The Country. When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe.

Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. But oddly enough, I’ve never actually roasted them in the oven. Of course, I’ve added them to a roast with carrots and onions and celery, you know the usual, but never on their own. So that was it. That was going to be this month’s challenge for me.

I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com. You Might Also Like: Creamy Chopped Cauliflower Salad Recipe. Baked Tomatoes, Squash, and Potatoes. Roasted Broccoli | Garnish with Lemon. Broccoli has a pretty lousy reputation as a side dish. Most people don’t crave it raw (even with dip), and one can only eat so much steamed broccoli. What broccoli does have going for it is year-round availability and reasonable prices. Oh, and it’s super good for you, too. How do you make this rock star vegetable more appealing to the masses? Roasting. Ever roasted broccoli? This is a fast and easy side dish – equally wonderful for a holiday menu or on a busy weeknight. When I served this a few weeks ago, a 7-year old asked for seconds…and then thirds. Roasted Broccoli 1½ – 2 pounds of broccoli6 – 8 garlic cloves, peeled and smashed3 – 4 tablespoons olive oilSaltPepper Preheat oven to 425 degrees.Cut broccoli into florets, leaving some stem intact.

The broccoli will be nicely browned on the tips when it is done. Buffalo Cauliflower with Blue Cheese Dip. How To Make Kale Chips at Home. Classic Creamy Coleslaw. Curried Eggplant With Tomatoes and Basil. Tabbouleh.