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.

 

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

Ingredients

  • 2 small flour fajitas
  • leftover pulled pork
  • favorite barbecue sauce or hot sauce
  • Mexican cheese blend
  • 2 small celery parts with leaves
  • salsa

Directions

  1. 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.
  2. Roll the fajitas as tight as possible and place in a baking dish large enough to accommodate the fajitas.
  3. Top with salsa, a dash or two more of desired sauce, cheese (about 1 Tbsp. for now, will add more later).
  4. 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!

 

 

Baja Fish Tacos May 28, 2012

Baja Fish Taco

Delicious ToppingsI’ve posted before I got a beautiful huge filet of grouper at the farmer’s market and I am using as many ways as I can. Also, in my quest to experiment with different foods, I made a slaw out of Brussels sprouts. This is a recipe for one as my husband was again on night shift but simply double it or more. Customize for your own taste. Delicious!

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Grouper ‘n Greens May 25, 2012

Filed under: Cooking,Food — hippieonthegrid @ 10:24 pm
Tags: , , , , , , , ,

I love cooking and especially getting creative in the kitchen but unfortunately my husband is not so adventurous. So when he works night shift, the creative kitchen comes alive. Tonight, I decided something completely new. My trip two days ago to a local Farmers Market yielded some beautiful grouper. The one filet was so large, I separated it into four separate filets. I know I must have had grouper in the past but was not quite sure how to prepare it so I scoured the internet and combined various ideas to make the fish. I thought it would also look beautiful over a bed of greens. Yummy, super easy, and really quick. Each recipe can be doubled or more if needed.

Easy grouper on a bed of collard greens

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