Curry in a Hurry

Curry dishes are comfort food in our house. Before kids, when going out to eat was a regular occurrence, my ROCpoppa and I would often find ourselves at an Indian restaurant. These days, we make our own instead.

This particular curry is ready in the time it makes to simmer the rice. Quick and easy!

Picky eaters? No problem. Keep some of the chick peas out of the mix. On a segmented plate, scoop some cooked basmati rice, some chick peas, and then defrost some of the frozen green peas to add on the side along with some of the diced carrots (raw or cooked). Maybe some applesauce or a clementine, and dinner is served for the picky ones.

Love your slow cooker? Just follow the variation at the bottom.

You can adjust the heat of this recipe with the cayenne pepper. I usually add less than 1/8 teaspoon. Others would probably like a 1/4 teaspoon or more in there. Go for it, just not in my kitchen please.

Curry in a Hurry

Serves 6*

1 c. uncooked basmati rice
1 3/4 c. vegetable broth or water
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. curry powder
1/2 tsp. turmeric
1/2 tsp. garam masala (found in the spice section)
1/4 tsp. ground ginger
1/8 - 1/4+ tsp. cayenne pepper, to taste
1 Tbsp. canola oil
1 medium onion** or 2 large leeks, chopped
2 stalks celery**, diced
4 large carrots**, diced
4 oz. diced green chilies
28 oz. diced tomatoes
2 c. frozen potatoes O'Brien or hash brown potatoes
1 c. frozen green peas
15 oz. chick peas, drained and rinsed
1/4 c. cilantro, minced (optional)
lemon wedges (optional)

1. In small pot, combine rice and broth. Bring to a boil; stir once. Cover and reduce heat; simmer 15 minutes. Remove from heat and let stand (covered) 5-10 minutes. Fluff with a fork when done.
KIDS CAN HELP: Have kids measure rice and broth into a pot on the counter (NOT on the stove).

2. Meanwhile, in a large pot, heat cumin and mustard seeds over medium heat until they are fragrant and begin to pop, about 3 minutes. Add curry powder, turmeric, garam masala, ginger, and cayenne; heat 1 minute more.
KIDS CAN HELP: Kids can measure the cumin and mustard seeds into the pot on the counter (NOT on the stove). Then they can measure the remaining spices and scoop into a prep bowl or measuring cup for the Head Chef.

3. Add oil, onion, celery, and carrots. Sauté until vegetables are tender, about 5-7 minutes.
KIDS CAN HELP: If using frozen mirepoix in place of fresh veggies, kids can measure out 2 1/2 cups of the mixture.

4. Add chilies, tomatoes, potatoes, peas, and chick peas; raise heat to medium-high. Bring mixture to a boil, then reduce heat and simmer 15 minutes.
KIDS CAN HELP: Have kids help you bring items from the pantry and freezer to the counter. Kids can also measure out the green peas and the frozen potatoes.

5. To serve, scoop some basmati rice onto individual dishes. Ladle the curried vegetables over the rice. If desired, garnish with a sprinkle of fresh cilantro and a lemon wedge for squeezing on top. Enjoy!

There are approximately 288 calories per serving.

*TIP: If you are cooking for fewer than six, make the full amount anyway. Leftovers make a great lunch, or they can be frozen for future meals.

**TIP: For a speedier meal, check the frozen food section for a mirepoix blend (diced carrots, celery, and onions) to use instead of the fresh veggies. You'll want about 2 1/2 cups for this recipe.

CROCK POT/SLOW COOKER VARIATION: 
1. Omit the oil and combine all other ingredients from cumin seeds through frozen potatoes in stoneware of your slow cooker. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.

2. Thirty (30) minutes before cooking time is up, add green peas and chick peas to the slow cooker. Stir and cover; cook for remaining 30 minutes.

3. Cook the rice following step #1, above. Serve, per step #5 above.


I hope you enjoy this simple, delicious dinner as much as we do. Bon appetit!  As always, thanks for reading.

Twice-Baked Potatoes with Hidden Veggies

The other day, I made a big pot of minestrone for dinner and I was looking for something to go with it. We had some potatoes in the pantry, lots of leftover veggies in the fridge, plus some cheese leftover from a party. My brain immediately landed on twice-baked potatoes.

I don't know about you, but I think the best part about wedding food is when twice-baked potatoes are one of the sides. And besides weddings or banquets, how often does anyone really eat twice-baked potatoes? I plan on changing that and showing you just how easy they are to make. Even the kids can help! Plus, these potatoes are good for you. Yes, they are GOOD FOR YOU.

White potatoes have a bad reputation, thanks in part to the widespread availability of greasy french fries. On its own, a large white potato has zero grams of fat, zero grams of cholesterol, six grams of protein, six grams of dietary fiber, is a great source of vitamin C and potassium, plus it provides some iron, folate, vitamin B6, and niacin, as well as other vitamins and minerals. Go potatoes!

Thanks to The Sneaky Chef by Missy Chase Lapine, I am a big believer in hiding veggies whenever possible. Yes, I make a habit of regularly offering fresh fruits and veggies to my kids as well. But sometimes, you just have to make it a covert mission for their own good.

I've also added fat-free, protein-packed Greek yogurt instead of butter or sour cream. Plus the cheese used in these big boats of awesomeness is low-fat. All the calcium and protein you love about cheese...with less guilt. Yay.

So, good-for-you mashed potatoes...cheesy goodness...hidden veggies...all baked into a delicious package. YUM!

TWICE-BAKED POTATOES WITH HIDDEN VEGGIES

Serves 4-6

3 large potatoes, cleaned
1/2 c. leftover or frozen vegetables, thawed and pureed (cauliflower, carrots, zucchini, squash, sweet potatoes, and/or onions all work well)
1/2 c. Greek yogurt, plain and fat-free
1 1/2 c. low-fat cheese, shredded or cubed, divided (i.e., a mixture of shredded low-fat cheddar, monterey jack, mozzarella, or provolone; and/or cubed low-fat cream cheese or Laughing Cow cheese)
2 Tbsp. chives or scallions, minced (optional; omit for picky eaters)

1. Preheat oven to 450 F.

2. After scrubbing potatoes, dry and use a fork to pierce potatoes several times. Place directly on top oven rack, and place a baking sheet on the bottom rack to catch any drips. Bake 60 minutes*. Remove potatoes and baking sheet from oven and set aside until potatoes are cool enough to handle.
KIDS CAN HELP: Have kids scrub the potatoes at the sink.

3. Meanwhile, combine pureed veggies, yogurt, and 1 cup of cheese in a large mixing bowl.
KIDS CAN HELP: Help kids measure ingredients into the mixing bowl. Using a large spoon, kids can mix everything together.

4. When potatoes are cool enough to handle, cut in half lengthwise. Use a spoon to carefully scoop out the flesh into the mixing bowl, leaving a 1/4" shell to help keep the potato skins intact. Use a potato masher to combine everything in the mixing bowl.
KIDS CAN HELP: Kids can carefully mash the mixture together with adult supervision. CAUTION: the potatoes will be hot; keep a close eye on the contents of the bowl and your little one's hands.

5. Set oven to broil on high. Carefully scoop the mashed potato mixture back into the shells, mounding as necessary. Place on baking sheet and sprinkle with remaining 1/2 cup of cheese.
KIDS CAN HELP: Kids can sprinkle the remaining shredded cheese onto the potatoes.

6. Broil for 5-10 minutes (check often) until cheese is melted and just starting to turn golden brown. Enjoy!

Depending on the types of cheese used, each twice-baked potato half has approximately 224 calories.

*NOTE: If you are in a hurry, pierce the potatoes then place on a microwavable dish and microwave on high 5 minutes. Turn potatoes and microwave 5 more minutes. Use a pot holder to carefully move potatoes to top rack of oven (with baking sheet on bottom rack) and bake at 450 F for 30 minutes.

VARIATION: Try these with sweet potatoes instead of baking potatoes. Delicious!!!


I hope your family enjoys these Twice-Baked Potatoes as much as we do. Let me know if you try them...just Post a Comment. As always, thanks for reading.

Tex Mex Pasta

What's for dinner tonight? Ugh. The dreaded question. Here is one recipe that used to be a regular go-to  in our house. My ROCpoppa brought it up last week and mentioned that we had not eaten it in a while.

It is a vegetarian recipe because, well, we are vegetarians. However, you could use ground beef or ground turkey if you are so inclined. If you are a cheese fan, go ahead and add some cheddar or pepper jack. Either would be delicious.

Do you have kids (or other picky eaters) who don't like to mix foods together? No problem there, either. You could have a scoop of pasta, a pile of black beans, a cairn of corn kernels, and maybe some mild salsa or cherry tomatoes on the side. Easy peasy. If the picky eaters prefer a different type of pasta, that works too. Wagon wheel shapes are equally appropriate for a Tex Mex Pasta, in my opinion.

Tex Mex Pasta is a yummy chili-like sauce smothering some curly rotini noodles. You could top it with cilantro, a squeeze of fresh lime, sour cream, diced avocado, shredded cheese, or any combination of these. It is also equally delicious all by itself.

This is a good recipe to use up leftover veggies in the crisper; you could use a red pepper, green pepper, or half of each. While sautéing the peppers, feel free to add sliced mushrooms, diced carrots or celery, chopped onion, diced potatoes or sweet potatoes, or anything else you have on hand. In all honesty, I have even resorted to frozen pepper-and-onion stir fry mix, or frozen potatoes O'Brien (with the diced onions and peppers mixed in). We do what it takes, right?

As far as the beans are concerned, I prefer black beans in this recipe, but last night I ended up throwing in half a can of chick peas that was leftover from another recipe. Pinto beans, kidney beans, or cannellini would all be outstanding substitutions, too.

Tex Mex Pasta

Serves 4-6 (depending on how hungry you are)

1 box whole grain rotini
1 bell pepper, diced
4 oz. diced green chilies (or 1 fresh jalapeno pepper, diced, veins and seeds removed)
2 c. meatless crumbles (such as Lightlife Smart Ground or Morningstar Farms Grillers Recipe Crumbles)
16 oz. black beans, rinsed and drained
1 c. fresh or frozen corn kernels
2 -16 oz. jars of your favorite salsa
fresh cilantro, chopped (optional)
lime wedges for serving (optional)

1. Bring a large pot of water to boil for the pasta. Cook according to package directions, and drain.

2. Meanwhile, in a second large pot spritzed with olive oil or cooking spray, saute diced bell peppers over medium heat about 5 minutes. Add diced green chilies and meatless crumbles; stir to combine and heat through, about 3 minutes.

3. Add black beans, corn, and salsa. Stir to combine and bring to a simmer. Lower heat and let simmer about 5 minutes.
TIP: If young chefs want to help in the kitchen, they can combine the beans, corn, and salsa in a bowl and stir them together for you. It's not really necessary, but sometimes you just have to find something they can do to help.

4. Combine drained pasta with the sauce. Toss well and serve with fresh cilantro and lime wedges for squeezing, if desired.


If you have a lot leftover, Tex Mex Pasta is wonderful reheated for lunch or "Leftover Night." It also freezes well; just scoop into freezer-safe containers or zip-top bags and slide them right into the freezer. Enjoy! And as always, thanks for reading.