Time to Eat!


Monday Night

Sweet Potato Curry - Recipe from The Best of Chef at Home - Essential recipes for today's kitchen by Chef Michael Smith

Monday night was curry night.  This was a brand new recipe for us to try. I can't say that I was blown away by this recipe but I think that when we ate, I also wasn't that hungry.  Robbie liked the recipe though.  I think I would try it again one more time and see how it turns out.  I cooked it in the slow cooker and the smell of the peanut butter and curry was delicious.  I am glad I tried this recipe though, it is good to step out of the box every once in a while.

A splash of vegetable oil
1 large onion, diced
3 or 4 cloves of garlic, chopped
A small knob of frozen ginger
1 tsp of Thai curry paste
2 sweet potatoes, peeled and cubed
1 can (540 mL) of chickpeas
1 can (398 mL) of coconut milk
1 cup of orange juice
1/2 cup of peanut butter or any nut butter
A sprinkle or two of sea salt
1 cup or so of frozen green peas
Several handfuls of baby spinach
A bunch of chopped cilantro

Add a splash or two of vegetable oil to a stockpot over medium-high heat.  Toss in the onion and garlic and sauté them until they're lightly browned, about 5 minutes or so.

Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste.  Continue cooking until the spices are heated through and fragrant, another few minutes.

Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter and salt.  Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.  Stir in the peas, spinach and cilantro.

Serve over rice.

Saturday: Mexican Pizza

Mexican Pizza - Recipe from The Looneyspoons Collection by Janet & Greta Podleski

I have made this recipe multiple times now and enjoy it every time.  I love this pizza and it is super filling, it is a great addition to our menu.

8 oz extra-lean ground beef
1/3 cup minced red onion
1 tsp minced garlic
1/2 cup diced grape tomatoes
1/4 cup each grated carrots and diced green pepper
1/4 cup frozen or canned corn
1/4 cup canned no-salt added black beans, drained and ringed
1 tbsp minced fresh cilantro
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp each salt and freshly ground black pepper
1/3 cup pizza sauce
1 12-inch prebaked whole-grain thin-crust pizza shell (I made my own crust)
1 cup packed shredded light old cheddar cheese
2 tbsp minced green onion
Garnishes: Light sour cream, salsa and guacamole (optional)

Preheat oven to 425F.

Cook beef, onions and garlic in a large, non-stick skillet until beef is no longer pink.  Add tomatoes, carrots, green pepper, corn and beans.  Cook and stir for 2 more minutes.  Add cilantro, chill powder, cumin, salt and pepper.  Cook for 1 more minute.  Remove from heat. 

Spread pizza sauce evenly over crust.  Top with half of the cheese.  Spoon beef mixture evenly over pizza.  Top with remaining cheese, followed by green onions. 

Place pizza directly on middle oven rack and bake for 8 to 10 minutes, or until cheese is completely melted and crust is lightly browned. 



- Kyla

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