Posts tagged ‘curry’

January 6, 2013

Curried Couscous with Roasted Cauliflower

Sometimes you just get bored with cooking with the same flavors… so I decided to spice things up a little and try something new. I made this dish as a side to Moroccan Lamb Sausages with Curried Lentil Dip (I like Ah!Zeefa brand). It turned out to be delish AND it’s pretty healthy!

What you’ll need

– 1 cup dried Whole Wheat Couscous

– 1 head Cauliflower, washed and chopped

– 1/2 Sweet Onion, diced

– 1/4 cup Dried Cranberries, chopped

– 2 tablespoons Olive Oil

– 1 tablespoon Curry Powder

– 1 teaspoon Honey

– 1 teaspoon Garlic Powder

– 1 teaspoon Cumin

– 1 teaspoon Cayenne

– Sea salt and pepper to taste

 

Method

For Roasted Cauliflower: Preheat oven to 400. In a large baking dish, add cauliflower, onion, 1/4 tablespoon Curry Powder, 1/2 teaspoon Cayenne, 1 tablespoon Olive Oil, salt and pepper. Toss and roast in oven for 20-30 minutes or until Cauliflower is browned.

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For Couscous: While the Cauliflower is roasting, bring 1 cup of water & 1 dash of Olive Oil to boil. Remove from heat, add dried couscous and cover for 5-8 minutes. In a separate bowl, add dried cranberries, remaining olive oil, curry powder, cayenne, cumin, garlic powder, honey and 2 tablespoons of water. Mix well.

Add cooked couscous and roasted cauliflower, toss together and enjoy! 

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October 27, 2011

Hearty Curry Squash Soup

 

 

Hearty Curry Squash Soup

As Fall peaks, I can’t help but adjust to the cold weather the best way I know how, eating hearty food. Squash is one of the classic fall ingredients that I can’t seem to stop craving. There are so many varieties, and the options are endless, not to mention the great aesthetic qualities of squash. In the past, butternut squash has been my go to for soups, but with such a great selection of squash out there, I wanted to experiment. This recipe is hearty, spicy, and sweet. I know I’m adding this recipe to my winter staples, and you should too!

What you’ll need:

2 Acorn Squash

1 Delicata Squash

1 sweet onion, chopped

1 yam, chopped

3 carrots, chopped

2 stalks celery, chopped

1 box organic low-sodium chicken stalk

2 tbs. butter

1 1/2 tbs. curry powder

1 tsp. cayenne pepper

1 tsp. cinnamon

1 tbs. brown sugar

salt and pepper to taste

Method:

Cut squash in half, spoon out seeds, and place facing down in a baking dish in about a 1/2 inch of water. Bake at 385 for about 30-40 minutes. Remove from oven and set aside.

   

Cooked Squash

While squash is baking, prep all other veggie ingredients. On the stove, heat a large pot with a drizzle of olive oil and butter. Once hot, add all chopped veggies. Let simmer for 20 minutes or so.

Simmerin' Veggies

Once the veggies have cooked down a little, add the chicken stalk, spices and squash meat. Let simmer for 40 minutes to an hour. When it comes to soup, I always like the veggies to simmer for a long period of time, as it seems like the flavor develop best. Once simmered, remove from heat and blend. I use an immersion blender but you could also use a standard blender. Finally, stir in the brown sugar and any extra salt and pepper needed.

Garnish with Cheddar, Salt and Pepper

 AND don’t forget to freeze some of the leftovers for a rainy day!

May 2, 2011

Curry Turkey Burgers stuffed with Feta and Spinach (and some potatoes on the side)

Hello Gnashers,

So I know it’s been a couple of days since I’ve updated. I’ve been drafting some ideas and been doing a lot of reading for some future posts. But have no fear, I’ve got something great for you today. Curry Burgers stuffed with feta and spinach served with some baked small potatoes. Some days I just reach for some randoms in the kitchen and this was one of those days. Food is so interactive, I love it! This recipe turned out amazing and I can’t wait to try these on the grill!

For the Burgers: 

Combine and Mix Ingredients

1lb or so Ground Turkey

1 Tbsp. Parsley (fresh is always better but work with what you got!)

1/2 Tbsp. Worchestershire Sauce

1/2 Tbsp. Curry Powder

Kosher salt and pepper to your liking.

2/3 c. Feta Cheese (the feta that is in brine, not pre crumbled, it has so much more flavor)

1 c. Spinach, roughly chopped

Sprinkle of dill

Mix Feta and Spinach together for easier stuffing!

Mix Feta and Spinach together for easier stuffing!

In your meat bowl, mix together the turkey, curry powder, worchestershire. parsley. salt and pepper.

In another small bowl combine feta, chopped spinach and dill. Just a light mixing of these makes stuffing the burgers so much easier .

Take the mixed meat and form patties. I form about half of the burger in my hand, thumb a little hole, and stuff the feta mixture in there. Once that’s stuffed I grab a little more meat mixture and seal that stuffing up. (Remember  the spinach will cook down).

It’s best to pre-stuff the burgers and stick them in the fridge for atleast 30 minutes and up to 2 hours. This time in the fridge allows for the meat to absorb the curry flavor.

Place formed patties in the fridge for 30 minutes!

I cooked my burgers in a stainless steal pan to allow for some browning. These would also be great on the grill of course! And if need be the broiler setting on your oven will work too. I flipped these about every 5 minutes for 20 minutes or so. For a faster cook time and to keep the moisture I suggest you cover them when cooking in a pan.

For the Potatoes: 

Potatoes in Baking dish.

One bag of mixed small potatoes (including red, purple, and gold)

1/2 Yellow onion, sliced into rings

1/2 lemon’s worth of juice

1 tbsp. Olive Oil

Dill, Parsley, Salt, and Pepper to taste.

Put ingredients in baking pan, toss together and bake in oven at 360 for 45-60 minutes. (time varies based on oven and size of potatoes)

The Final Product with some mixed greens on the side.

The final product makes for a great spring/summer meal and would even be great for lunch.  Add a little tossed salad to your plate and you’ve got a great balanced meal.

Happy Gnashing!

-Michelle