Month: September 2016

Dinner · Gluten Free · Meal prep · Vegan

Quick Curry

rebeccahoopLeave a comment

Curry is like a cozy blanket, warm and comforting.

I grew up in rural Ohio, and never even heard of curry until Culinary school. My first taste made me wonder where it had been all my life. 

Of course I developed a super quick version. It is vegan and gluten free, but I always add some roasted chicken for extra protein.

I’m serving it with brown rice and green lentils. 

 1 cup of brown rice and 1 cup of lentils in the rice cooker with 4 cups of water. Start this before you start chopping veggies so everything will finish around the same time.

This recipe makes about 6 portions and holds great for a week


1 red onion, sliced

1 inch fresh ginger, peeled and grated

3 cloves of garlic, minced

1 bell pepper, diced

1 head of cauliflower, chopped 

1 head of broccoli, chopped

5 carrots, sliced

2 cans of coconut milk

4 T curry powder

Salt as desired

2 limes, juiced 

In a large pot, sauté onion in olive oil until caramelized. 

Add ginger, garlic, bell pepper and carrots, stir and allow to sauté for a minute.

Add broccoli and cauliflower, stir

Add 1 cup of water to deglaze

Add coconut milk and spices, stir to combine

Reduce heat to medium and allow simmer for about 20 minutes until veggies are softened. Stir often

Stir fresh lime juice and adjust seasonings just before serving.

Enjoy!

Dinner

Super Easy Tomato Soup

rebeccahoopLeave a comment

Sometimes you just need some soul food to make you feel better. 

When my husband feels a cold coming on or has a really bad day he requests grilled cheese and tomato soup for dinner. I can easily whip this up in about 8 minutes

Tomato Soup

1 can crushed tomatoes

2 cups heavy cream

1 T dried basil leaves

2 t granulated garlic

2 t granulated onion

1 cup shaved Parmesan cheese

Combine all the ingredients, except cheese, into a sauce pot and bring to a simmer, stir often. Once it has heated through add the cheese and stir, then serve.

Literally takes less than 10 minutes. Boom.

Dinner · Gluten Free · Meal prep

Cajun Chicken Pasta

rebeccahoopLeave a comment

This is a quick not so healthy, but still better than takeout recipe. 

I tend to make waaaaaaay too much, so this reheats nicely for leftovers. This recipe makes about 6 portions

  
1/2 pound pasta, any variety. I usually opt for gluten free brown rice pasta 

1/2 pound chicken, cooked and chopped. Today I chose andouille chicken sausage

1 zucchini, sliced

1 bunch asparagus, chopped

1 head broccoli, chopped

1 red bell pepper, diced

2 T butter

1/2 cup heavy cream

2 T Cajun seasoning*
Cook pasta as directed

Preheat oven to 425 degrees

Toss vegetables in a bowl with a splash of olive oil and a pinch of kosher salt

Place veggies on a parchment lined baking sheet. Add chicken and mix together on the sheet

Bake for 10-15 minutes until veggies are golden

Once the pasta is cooked, drain in a colander in the sink

In the same pot used for cooking pasta, return to the stove and melt the butter.

Mix in the Cajun seasoning and heavy cream. Bring to a simmer for about 30 seconds to thicken

Toss the pasta, cooked veggies and chicken into Cajun cream sauce

If you want to get crazy, add some Parmesan cheese 

Enjoy!
* Cajun seasoning

You can buy from the store, I like Paul Prudome’s spice mixes. 

Or

Here is a recipe for Cajun seasoning 

1 T kosher salt

1 T granulated garlic

1T granulated onion

2 T smoked paprika

1 T crushed pepper flakes

1 t thyme, dried

1 t dried oregano

1 t fresh cracked pepper

Dinner · Meal prep · Uncategorized

Quinoa with Fresh Veggies

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Before my ride this evening, I prepped dinner so when we were finished and famished we wouldn’t just pick up dirty fast food on the way home.

Earlier in the afternoon, I put 2 lbs boneless skinless chicken thighs into the crockpot with Cajun seasoning, salt, and a couple cups of water. Cooked on low for about 6 hours.

I put 2 cups of quinoa and 3 1/2 cups of water into the rice cooker, turned it on right before we left

I prepped the vegetables before leaving so all I had to do was toss everything together and serve. 

I  hit up the farmers market over the weekend and scored some beautiful tomatoes and peppers


4 cups of quinoa, cooked

1 red onion, diced

2 bell pepper, diced

2 cloves of garlic, minced

2 cups of spinach, chopped

2 tomatoes, diced

1/2 cup fresh parsley, leaves chopped

Pinch of salt

I sautéed the onion and pepper until caramelized, then stirred the garlic in before removing from the heat. I placed them in a bowl and chilled in the fridge until dinner.

Once ready for dinner I tossed everything together and topped with the chicken

This recipe makes several servings and holds well for a few days so you can enjoy multiple times. 
Tonight was a beautiful night for a ride, I hope you were able to enjoy it as well!