Curried Stew

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Ingredients

  • 2 clove of garlic, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 potato, diced
  • 1 butternut squash, cubed
  • 4 servings rice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 4 mild Golden Curry cubes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • salt
  • black pepper
  • olive oil

Directions

  1. Preheat oven to 400° F. Combine garlic, onion, carrot, potato, and butternut squash in a large roasting pan. Drizzle with olive oil and top with salt and black pepper to taste. Stir to combine. Roast in oven for 40 minutes. Stir after the first 20 minutes.
  2. Prepare rice according to package directions.
  3. Melt 2 tablespoons of butter or margarine in a large sauce pan over medium/medium-high heat. Add 2 tablespoons flour and stir to combine. Add 2 cups chicken broth and stir until the roux is dissolved in the broth. And half and half and simmer for 5 to 10 minutes.
  4. Add four bricks of curry sauce mix to the mixture. Stir until bricks have melted into sauce mixture. Add turmeric, paprika, and cinnamon.
  5. Once sauce has thickened and is seasoned to taste, add roasted vegetables to sauce and stir to coat.
  6. Serve over cooked rice and enjoy!
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Roasted Butternut Squash Risotto

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Servings: 4  –  Total time: 40 minutes

Ingredients

  • 3 cups butternut squash, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups spinach leaves
  • 1/2 teaspoon black pepper
  • Parmesan cheese

Directions

  1. Preheat oven to 400º F.
  2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
  3. Place butternut squash in a large roasting pan and drizzle with olive oil, 1/2 teaspoon salt, and black pepper. Mix to coat. Roast for 30 minutes, stirring once after 15 minutes.
  4. Melt butter in a large pot over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
  5. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
  6. Stir in the roasted butternut squash and spinach. Cook until spinach is wilted. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.

Stuffed Peppers

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Serves: 4 – Total time: 45 minutes

Ingredients

  • 4 bell peppers
  • 2 cups meatless crumbles
  • 1 onion, chopped
  • 1 cup shredded mozzarella cheese
  • 1 package precooked brown rice
  • 1/2 cup marinara sauce
  • garlic
  • oregano
  • salt
  • pepper

Directions

  1. Preheat oven to 350 °F.
  2. Remove the top from and deseed the bell peppers.
  3. Heat olive oil in a large nonstick skillet over medium-high. Add garlic and sauté for 1 minute. Add meatless crumbles and onion and sauté for 10 minutes.
  4. Prepare the rice according to package directions. Once the meatless crumbles mixture is cooked, mix in the rice, marina sauce, and cheese. Add oregano, salt, and pepper to taste.
  5. Stuff the peppers with the mixture and place in a baking dish. Bake uncovered for 30 minutes.

Adapted from The Unorthodox Epicure.

Roasted Mushroom Risotto

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Servings: 4  –  Total time: 40 minutes

Ingredients

  • 2 cups baby portobello mushrooms, sliced
  • 2 cups baby spinach
  • 2 tablespoons olive oil
  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • Parmesan cheese
  • salt
  • black pepper

Directions

  1. Preheat oven to 400° F.
  2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
  3. Place baby portobello mushrooms in a large roasting pan and drizzle with olive oil, salt, and black pepper. Mix to coat. Roast for 20 minutes, stirring once.
  4. Melt butter in a large nonstick skillet over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
  5. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
  6. Stir in the roasted mushrooms and baby spinach. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.

Adapted from Allrecipes.com’s Gourmet Mushroom Risotto recipe.

Cashew Mushroom and Broccoli

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Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup kikkoman teriyaki sauce
  • 1 tablespoon cornstarch
  • 1 + 1/2 tablespoon brown sugar
  • 1 garlic clove, minced
  • 2 cups broccoli florets
  • 8 ounces baby portobello mushrooms, sliced
  • 1 onion, chopped
  • green onions, chopped
  • 3/4 cup cashews
  • 4 cups cooked rice

Directions

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and saute for 1 minute. Add broccoli, onion, and mushrooms and saute until tender.
  2. In a small bowl, combine teriyaki sauce, brown sugar, and cornstarch.
  3. Add teriyaki sauce mixture to veggies and cook for another 1 to 2 minutes.
  4. Remove from heat and stir in cashews and green onions.
  5. Serve over cooked rice.

Egg Fried Rice 2

Servings: 4  –  Total Time: 25 minutes

Ingredients

  • 2 eggs
  • 2 egg whites
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 4 cups cooked rice
  • 1/4 cup soy sauce
  • 2 cups frozen peas and carrots
  • 1/2 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Combine sesame oil, eggs, and egg whites in a small bowl. Stir well and set aside.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add egg mixture and stir fry 2 minutes.
  3. Add cooked rice and soy sauce. Stir fry 3 minutes.
  4. Add peas and carrots, salt, and pepper. Stir fry 5 minutes.
  5. Add green onions. Stir fry 2 minutes.