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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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!

 

 

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.

 

Cheese Rarebit June 19, 2012

Yum!
This is one of my favorite comfort foods. You can’t go wrong with bread and cheese! Quick and easy, takes about 10 – 15 minutes start to finish. Serves about 6 unless you eat like my husband and I.

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Simple Living Food June 18, 2012

There is nothing that says real simple living like the times we take ourselves completely out of our element. For some, our home is in the urban jungle, for others it’s the suburban safari, and others the country zoo. No matter where you are or where you live, we all need to unplug and unwind and take time to be what we were born to be – the human. Just like every other animal, we were built to sustain in this world. Our problems lie in the struggle between how we were made to live and how we want to live in this world. Many people believe living like a human is beneath them – the Jones’ would’ve gotten take out tonight right? In our world where being busy is somehow a gauge of success (although I am not sure why), in my natural rebellious way, I did the opposite. I took a long weekend with some of my favorite people and animals to spend in the woods. Tents, a campfire, and nature are all you need to put life in perspective at times. (more…)

 

Super Easy Marinated Asparagus June 5, 2012

I love asparagus, there is so much more to do with it than people think. It also doesn’t need to be a chore. This is one of my favorite ways of eating asparagus and it takes all of five minutes. Makes two seriously generous servings.

Super Easy Marinated Asparagus Marinated Asparagus

Ingredients

1 handful asparagus (about 3 ounces)
3-4 Tbsp. Italian dressing, or to taste
1/2 ounce sun-dried tomatoes, chopped

Directions

1. Get yourself set up first. In a medium bowl, add cold water and ice cubes for cooling asparagus after blanching. In a medium saute pan, start bringing water to a boil (may add salt to water, if desired).

2. Cut or snap off woody bottoms of asparagus and use a vegetable peeler to peel bottoms (about 1 to 1-1/2 inches from the bottom). Add asparagus to boiling water and blanch, about 30 seconds to 1 minute depending on thickness of asparagus. Asparagus will be a brilliant green when ready. Remove asparagus and immediately plunge in ice water, let sit up to a minute, remove and pat dry.

3. In a small container, add 1-2 Tbsp. of Italian dressing and half of the sun-dried tomatoes. Place asparagus in container and cover with remaining dressing and sun-dried tomatoes. I like mine bold so may even add more to taste. Let sit in refrigerator for at least an hour for the best flavor.

 

 
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