hippieonthegrid

Simple, Logical, Natural Living

Indian Shrimp Curry February 4, 2013

Indian Shrimp Curry

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.

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. Add tomatoes, coconut milk, and salt, stir well. Increase heat and cook at a simmer for about 10 minutes.
  4. Add shrimp, parsley, and mint. Stir well and heat through. About 3 more minutes.
  5. Serve over rice.

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Greek Style Pasta July 22, 2012

Greek Style Pasta

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

Ingredients
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

Directions
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

Egg Salad with AttitudeEgg salad = hard-boiled eggs, mayo, and celery or onion right? No way. Egg salad can have some major attitude if you let it!

Ingredients

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

Directions

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.

 

 
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