I had to share this recipe. I had some green peppers to use up and was craving soup. This came out excellent. I made a few minor adjustments as I can never leave well enough alone. Changes: 3 jalapenos, 5 green peppers, 3 cloves garlic, a bit more broth and half-and-half plus added parsley as well.
Indian Shrimp Curry February 4, 2013
I found the original recipe online here and of course, can never leave well enough alone. I also didn’t have everything I needed to make the recipe and did not feel like making a trip to the store, so I improvised and it worked! My husband would never touch a dish like this with a ten foot pole so this was a solo venture.
- 1-1/2 tsp. coconut oil
- 1 jalapeno, minced
- 1/8 onion, minced
- 1 clove garlic, minced
- 1/4 tsp. ground ginger
- 1/4 tsp. cumin
- 1/2 tsp. ground turmeric
- 1/4 tsp. paprika
- 1/8 chili powder
- 1/8 cayenne pepper
- 1/4 of 14.5 ounce can diced tomatoes
- 1/4 of 14 oz. can coconut milk
- 1/4 tsp. salt
- 1/4 lb. peeled and cooked shrimp
- 1-1/2 tsp. chopped fresh parsley
- 1/8 tsp. dried mint
- 1/2 cup cooked rice (I mixed gluten-free brown and white together)
- In a medium skillet, heat coconut oil and add jalapeno. Heat in oil for about 3 minutes. Add minced onion and cook until translucent, about 4-5 minutes.
- Remove pan from heat and let cool for a minute or two. Add spices up to tomatoes. Return to a very low heat and stir for about 2 minutes until jalapeno, onion, and garlic are well coated with spices.
- Add tomatoes, coconut milk, and salt, stir well. Increase heat and cook at a simmer for about 10 minutes.
- Add shrimp, parsley, and mint. Stir well and heat through. About 3 more minutes.
- Serve over rice.
Baked Pulled Pork Fajitas January 19, 2013
I love making slow food, really low and slow food. The other day, my husband took a 7 pound pork shoulder and cooked it all day on the grill. It was delicious, it had a perfect bark, the sauce was great, the texture perfect. One problem: there are only two of us and there was 7 pounds of meat. Time to get creative. Although it’s great on its own, in sandwiches, maybe a stir fry, or fried rice, I just wanted something different. I look around my pantry and fridge and figured make some sort of Southern, Texan, Mexican, baked thing. It was pretty darn good so I’m putting this out there as a base idea for another use of leftover pork!
Baked Pulled Pork Fajitas
- 2 small flour fajitas
- leftover pulled pork
- favorite barbecue sauce or hot sauce
- Mexican cheese blend
- 2 small celery parts with leaves
- Preheat oven to 350F. Lay out fajitas and add a heaping tablespoon to the middle of fajita. Add some extra barbecue or hot sauce. Sprinkle with cheese, about 1 tsp. or to taste. Top with one of the celery parts each.
- Roll the fajitas as tight as possible and place in a baking dish large enough to accommodate the fajitas.
- Top with salsa, a dash or two more of desired sauce, cheese (about 1 Tbsp. for now, will add more later).
- Place in oven and cook, uncovered for 10 minutes. After 10 minutes, add more cheese and continue to cook about 5 minutes or until all cheese is melted. Enjoy!
Potato, Bacon, and Egg Hash September 29, 2012
I got inspired this morning as I attempted to be as lazy as possible and stay in bed watching TV. Giada had this awesome recipe for Salami, Bacon, and Spinach Hash and because I can never leave well enough alone and I didn’t have some ingredients, of course I modified it. These measurements are a guesstimate as I just added what amount looked right. It was delicious!
- 3 slices thick cut smoked bacon, cut into 1/2-inch pieces
- 1 medium russet potatoes, unpeeled and cubed
- kosher salt
- black pepper
- 1 tablespoons extra-virgin olive oil
- 1 /4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 cup shredded cabbage
- 3 slices Genoa salami stacked on top of each other and cut into chunks
- 1/4 teaspoon ground nutmeg
- 1 small Roma tomato, diced
- 2 large, organic eggs
- chopped fresh parsley
- Cook the bacon in a stainless steel skillet over medium heat. Stirring occasionally to brown evenly and crisp. About 5 minutes. Remove bacon to paper towel and reserve.
- In the bacon fat, cook the potatoes sprinkled with salt and pepper. Stir often until crisp, about 10 minutes. Remove and add to paper towel.
- Add oil, onion, green pepper, salt, and pepper to pan. Cook until soft, about 5 minutes. Add cabbage, salami, tomato, nutmeg, salt and pepper and cook through about 4 minutes.
- Add the bacon and potatoes back in and stir well. Make 2 openings in the mixture and crack an egg into each opening. Cook until the eggs are set but yolks are still runny. My eggs took about 7 minutes.
- Sprinkle with fresh parsley and serve. Yum!
Greek Style Pasta July 22, 2012
Sometimes I want something really simple but not run of the mill. This recipe hits both the important “quick” and “easy” features I am looking for. Definitely season to taste on this one or it can be overpowering!
Greek Style Pasta
1 lb. ground beef or lamb (I don’t eat baby animals so I use beef)
1/2 cup chopped onion
2 Tbsp. cubed zucchini
2-3 Tbsp. sliced carrot
1 clove garlic, minced
1 can diced tomatoes (14-1/2 ounces), undrained
1 can (5-1/2 ounces) V8 or tomato juice
1/2 tsp. instant beef bouillon granules (or 1/2 bouillon cube)
1/2 tsp. cinnamon
1/8 tsp. garlic powder
1 cup dry shell macaroni
1 cup frozen green beans
1/2 cup crumbled feta cheese
1. In a 12″ non-stick skillet, cook and break up ground beef and onion. When almost browned, add zucchini, carrot, and garlic. Cook until meat is browned. Drain fat.
2. Stir in undrained diced tomatoes, V8, bouillon granules, cinnamon, and garlic powder.
3. Bring to boiling. Add shell pasta and green beans and stir well. Return to boiling, reduce heat, cover, and simmer for about 7 minutes. Add water, return to boiling, reduce heat, cover, and simmer another 7 minutes or until pasta and green beans are tender and cooked through. Serve topped with feta. (Not sure what happened with this part of the directions earlier, sorry!)
Egg Salad with Attitude June 24, 2012
1/4 cup diced carrot
1/4 cup diced radish
1/4 cup diced celery
1/4 cup chopped onion
1/2 tsp. chopped chives
1/2 tsp. chopped cilantro
1/4 tsp. chopped parsley
1/4 tsp. chopped celery leaf
1 Tbsp. chopped watercress
1/4 tsp. olive oil
salt & pepper, to taste
1 Tbsp. mayonnaise
2 hard-boiled eggs, chopped
1. In a small bowl, mix all ingredients up to salt & pepper. Let sit for 15 minutes.
2. Add mayonnaise and mix well. Add eggs and fold into mixture. Refrigerate for at least one hour.
Marinated Collard Greens June 23, 2012
My collard green addiction has not waned. I still try to find new ways to prepare them. I happened upon a truly interesting recipe that has become a staple for me. This recipe uses collard greens but is great with other similar greens as well like radish greens, kale, and swiss chard.
1/4 cup apple cider vinegar
1/4 cup chopped sun-dried tomatoes
1/4 cup diced radishes
1/4 cup chopped onions or leeks (white part only)
1 garlic clove, finely chopped
1 tsp. red pepper flakes
2 tsp. sea salt, divided in half
1/2 tsp. black pepper
1 bunch collard greens, washed
1/8 cup olive oil
1. In a small bowl, combine vinegar, tomatoes, radishes, onions, garlic, red pepper, 1 tsp. sea salt, and pepper. Set aside.
2. Take several collard green leaves, roll up like a cigar, and cut into thin strips. Continue until all greens are sliced. Place in a large bowl, drizzle with olive oil and 1 tsp. sea salt. With hand, massage into collard greens.
3. Add marinade and mix with hands until all are well coated. Let marinate for at least 4 hours in the fridge.