Quick Coconut Curry

Phewf, we've had a long dry spell but we have still been cooking and are ready to rev things up. This proved to be a quick and tasty after-work-meal. That means little prep and a short cook time!

This mild coconut curry with just a very small kick of spice will please a crowd.

Prep time: 5 minutes
Cook time: 20 minutes

Serves approximately 4 adults

Ingredients

Combine a mix of your favorite veggies. To keep it quick, we used a frozen mix that included a few of our favorites:

Broccoli
Carrots
Green beans
Sugar snap peas
Water Chesnuts
Bell Pepper
Celery
Onion

We also quickly fried up and added a few mini sweet peppers to beef it up a bit.

Optional: Thai green basil


For the Curry:
1 Tablespoon coconut oil (can sub olive oil)
6 garlic cloves, diced
1 teaspoon ground ginger (or 1 tablespoon fresh)
1 tablespoon yellow curry powder
1 pinch Cayenne or 1 dried red chili pepper, diced (can add more if you want more heat)
1 cup vegetable stock
2 cans coconut milk (can use Light for thinner curry)
Salt, to taste
White pepper, to taste (can use black pepper too)
Coconut, shredded
Cilantro, to garnish


Coconut Rice:
1 cup rice, white or brown
1 cup coconut milk
1 cup water

*you can also use quinoa instead of rice


Directions

Add coconut oil and garlic to pan over medium heat. Once oil is melted add mixed veggies and fry for 2-3 minutes. You might need to fry for a few more minutes if veggies are frozen. Add ginger, curry powder, Cayenne, vegetable stock, coconut milk, salt and pepper. Bring to a simmer then reduce heat slightly and cook for 10-15 minutes or until curry is hot and vegetables are tender.

Once the curry is simmering, add all coconut rice ingredients to a rice cooker (making sure to rinse your rice first). For more details about how to make coconut rice without a rice cooker see our post here - however, a rice cooker is totally worth it, especially if you are looking to make quick meals!

Serve curry over coconut rice (or quinoa) and top with coconut flakes and fresh cilantro.

Cream of Broccoli Soup

It's been a long time since I, or any of us for that matter, have posted on here. I thought I'd break the streak with one of my favorite winter recipes. I know we already have a Broccoli Cheddar Soup recipe on here, but this is quite different. The secret ingredient which makes this soup especially unique is the white pepper. The original recipe came from a friend, Jean A., in my ward here in Sugarhouse. Enjoy!

Serves 8

6 cups broccoli, chopped & steamed
5 medium potatoes, peeled, cubed & boiled
1 1/2 cups carrots, peeled, sliced & steamed
1 onion, chopped
4 tablespoons garlic, minced
1/2 cup butter
1/2 cup flour
1 tablespoon salt
1 teaspoon - 1 tablespoon white pepper (to taste)
1 teaspoon red pepper flakes (optional)
6 cups milk or half-&-half
2 cups broth, veggie or chicken
3 cups cheddar cheese

1. Steam or boil broccoli, potatoes & carrots until tender.
2. Saute onion and garlic in butter in stock pot until onion is translucent.
3. Slowly add flour to onion and garlic to form a roux.
4. Slowly add milk to roux until there are no more lumps.  Cook on medium heat, stirring often.
5. Puree broth and broccoli in blender. Add to soup base.
6. Add potatoes and carrots.
7. Add salt and pepper, and red pepper flakes if you choose to use them.
8. Simmer until thickens, stirring occasionally.
9. Stir in cheese until melted.

Andersen's Tuscan Tomato Soup

This is a recipe that can be found at "La Jolla Groves" restaurant in Prove, UT. An up and coming restaurant that celebrated it's one year anniversary in July. I have never been but it seems to me like a hit soup you would find at a hip sandwich, soup, and salad restaurant like Zupas. Of all places, mom pulled this recipe out of a Zion's Bank magazine. I totally loved it!



Makes 1 gallon

3 TBsp Olive Oil
2 large onions, small dice
5 cups diced and seeded tomatoes
2 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
Salt and Pepper to taste

Heat oil in a medium-large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer. Simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in a food processor or blender. Adjust seasoning with salt and pepper.

Rice Salad

Please, look past the fact that my table cloth looks like it just went through a tornado, and enjoy the deliciousness of this salad.


I first had this salad last summer when I was visiting a friend in Salt Lake. Her mama invited us over for dinner, and I totally shoveled this stuff in. I LOVE it! It is a delicious mix of veggies, rice, and a saucey dressing. I find that it tastes great the 2nd day, but it is best enjoyed the day you make it. This salad has got so much going on that you can serve it as a meal by itself, or smaller portions can be a side dish.


{& if you are feeling particularly lazy, buy one of those rotisserie chickens and pull the meat off the bone. Or the prepackaged chicken strips would also work well!}

Rice Salad


Salad
1 Package Uncle Ben's Rice (or equivalent of another brand)
1 Cup Brown Rice (cook with chicken broth)
Juice of one Lemon
3 Chicken Breasts, grilled & sliced
4 chopped Green Onions
4 ounces Pea Pods, cut into thirds
1 Avocado, diced
1 Cup Pecans, chopped
1 Red Pepper, chopped
 
Combine and toss in a large bowl.
 Dressing
2 Cloves Garlic, minced
1 TBSP Dijon Mustard
1 tsp Salt
1/2 tsp Sugar
 1/4 tsp Pepper
1/3 Cup Rice Wine Vinegar
1/3 Cup Olive Oil
 
Combine and dress the salad. 

BBQ Chicken Pizza

Ooooh!. . . This is absolutely divine! FYI: I only used one large chicken breast and it was enough to make 2 pizzas with.



1 pizza crust (homemade or boboli)
3 boneless, skinless chicken breasts
1 1/3 cup BBQ sauce, divided
6 ounces provolone cheese, grated
6 ounces Gouda cheese, grated
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro

In large ziploc bag, combine chicken and 2/3 cup BBQ sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinade in a small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool, then slice into thin pieces.

Sprinkle half of the grated cheeses over crust. Spoon 2/3 cupBBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10-12 minutes at 450 degrees. Sprinkle with cilantro and serve.

Makes 1, 12" pizza.

Greek Pizza

This one also comes from "Favorites, A Collection of Favorite Ivory Family Recipes" I need to branch out more but this cookbook is so fabulous that I want to try everything in it! Delicious!





1 pizza crust (homemade or Boboli)
1 clove garlic, minced
2/3 cup bottled marinara or pizza sauce
12 large fresh spinach leaves, chopped
4 ounces feta cheese, crumbled
1, (6 1/2-ounce) jar marinated artichoke hearts, drained and quartered
1 (2 1/4-ounce) can sliced black olives
or 1/4 cup pitted, halved kalamate olives

Spread minced garlic over crust, then spread on sauce. Arrance spinach over sauce, sprinkle on cheese, and arrange artichoke hearts and olives on top. Bake for 10-12 minutes minutes at 450. Makes 1, 12" pizza.

Citrus Chicken Pasta Salad

Here is a colorful and delicious pasta salad. You can eat it with or without grilled chicken, but I prefer it with. It would be a great one to use your Margarita Chicken in. You can also have this cold as a side, or hot as a main dish!

Citrus Chicken Pasta Salad

Salad:
4 Cups Cooked Pasta {rainbow would be better but I was fresh out!}
1 Can Kernel Corn, drained
1/2 Red Pepper, cut in small pieces
1/2 Green Pepper, cut in small pieces
1 Can Black Beans, drained and rinsed
1 Small Can Sliced Olives, drained
Your Favorite Grilled Chicken

Dressing:
1/2 Cup Fresh Orange Juice
1/8 Cup Olive Oil
1/4 Cup Sour Cream
3 TBSP Fresh Lime Juice
1 tsp. Sugar
1/4 tsp. Cumin
1/8 tsp. Salt
1 {4 oz} Can Chopped Green Chilies
1 Cup Cilantro Leaves, loosely packed
Lime & Cilantro for Garnish

Make pasta according to package directions. Drain and rinse under cold water when cooked. Set aside and allow to cool.

Make dressing by blending all ingredients together. Put in cruet or tupperware and refrigerate until ready to use.

When ready to eat assemble salad {next time I will add jicama as well!!}, and either pour dressing over the top and mix well, or allow people to dress their own portions. Either option is great! :)

Linda's Pasta Salad

This recipe comes from my friend Suzanne Schmidt's mom, Luanne. It's delicious!

1 grocery store chicken (already cooked), cut or ripped up into small pieces {I just boiled and cubed some chicken}

½ bag (small bag, not Costco sized) craisins

1 large bag spinach leaves

1 box bowtie pasta, cooked and cooled

1+ bottles Briana's poppyseed dressing {I used about 1 1/2 bottles of dressing}

Asiago cheese for top {I used fresh-grated parmesan and Luanne some times uses Gorgonzola}

Pecans {I used praline, or candied, pecans}

Cook bowtie pasta according to package directions and cool. Coat with dressing and put in fridge. Let marinate for a few hours or overnight, if possible. Toss all ingredients together and add more dressing as needed. Serves approximately 12-15.

*We like it cold so you may want to refrigerate it after mixing all the ingredients together, or keep the ingredients in the fridge until you are ready to toss them together.

**Leave chicken out to make it vegetarian.

Quiche

Quiche is great because there are so many different things you can do with them and have such a variety of flavors. The recipe below includes the vegetables I had on-hand. Other things you might use could include: asparagus, tomatoes, spinach, mushrooms, sausage or bacon, etc. Also try adding more or less cheese and use variations of cheese: cheddar, mozzarella, feta, pepper jack, etc. If you guys have any other ideas, add them here or write a comment.

One day I went to lunch with my dad at the Dodo here in SLC. I ordered a southwest sort of quiche. It was so unusual, it had jalapenos, bell pepper, cheddar & pepper jack cheese, and had blue corn tortilla chips baked on the top. My dad and I both thought it was delicious!

2 tablespoons butter

1-3 teaspoons minced garlic

1/2 onion, minced

1-2 cups fresh broccoli, washed and chopped into bit-size pieces

1/2 bell pepper, chopped

2 green onions, chopped

1/4 cup shredded parmesan

1 (9 inch) unbaked pie crust {i just used a frozen crust}

1 tablespoon butter, melted

4 eggs, well beaten

1 cup milk

approx. 1 tablespoon lemon juice

salt

black pepper

McCormick Season-All

Preheat oven to 400 degrees.

Over medium-low heat melt butter in a large skillet. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.

Mix together melted butter, eggs, milk and lemon juice. Season with salt, pepper and Season-All and any other seasoning you like. Pour egg mixture over vegetables and cheese.

Bake in preheated oven for 40-45 minutes, or until center has set and top is golden-brown.

(We ate all of it, I didn't get a picture of it cooked :-))

Cucumber Sandwiches

I love cucumber sandwiches! They are so light and fresh in the summer time and perfect for a tea party.

8 ounces spreadable cream cheese

2 teaspoons ranch dressing salad mix

12 slices pumpernickel rye bread, or whatever kind you prefer (I used the honey grain bread we already had it was delicious!)

2-3 cucumbers

Paprika

In a bowl, combine cream cheese and dressing mix. Spread on one side of each slice of bread

Peel cucumbers, if desired, and place on six of the slices of bread.

Sprinkle with paprika. Top with remaining bread and serve immediately. Serves 6.

Swedish Pancakes

My dad made breakfast on the weekends almost every week growing up.  He is the best crepe maker!

6 eggs beaten

1 tablespoon vanilla

2-4 tablespoons sugar

1/2 teaspoon salt

3 1/2 cups milk

2 cups flour

Whip eggs thoroughly with vanilla, sugar and salt.  Add milk and flour.  Consistency should be as heavy cream--if too thin add another tablespoon or 2 of flour.  Pour 1/4 cut batter into skillet, on medium heat, and swirl around pan to make a crepe-like pancake.  Flip when top is not shiny anymore.  Cook until golden.

Makes 18 pancakes (adults generally eat about 4).

There are many ways to eat Swedish Pancakes, here are just a few ideas: syrup (maple and fruit flavors) and powdered sugar, lemon juice sprinkled around and powder sugar, jam, melted butter and cinnamon & sugar, as a sandwich with things like ham, turkey, chicken, cheese, tomatoes, etc.  The other day a friend told me she put yogurt (plain) and cinnamon or brown sugar in them.

Best Pizza Dough

3 cups flour
1 TBSP sugar
1 tsp salt
1 1/8 cup warm water (approximately 110 degrees)
1 TBSP dry yeast
1/4 cup oil

Mix together yeast and water, set aside for 5 minutes. Add sugar, salt, oil and flour (I usually double for 2 pizzas). Raise 1 hour covered, knead 5 minutes, refrigerate covered 30 minutes, roll out. When baking pizza, I usually turn the oven on 400 degrees and put the pan with rolled out dough in to cook for about 10 minutes. I then add the sauce, cheese, pepperoni etc and cook for an additional 10-12minutes. This way the dough gets cooked all the way through.

If you have a baking stone: Bake on cookie sheet for first 10 minutes and then move to baking stone for last 10 minutes. Have the baking stone in the oven during the first baking of the dough though so it's hot when you move the pizza to it.

Hey Everybody!

Thought I'd stop by and deliver one of my all time favoritist recipes! It's a little something I like to call a "Grilled Cheese". Some of you my have had something similar to this in your life. . . but I doubt it!

First you take some bread, preferrably two slices, but you could use three if you just love carbs.

Then you put some cheese in the middle. I prefer a rich, aromatic cheddar, usually in sliced form but you can use grated cheese if you like to make a mess. Some people use those packaged Kraft singles but those are lame and disgusting.

It's important to spread butter on the outside walls of the bread or else your bread will get all burnt and nasty when you cook it. Then I put the sandwhich in a pan on medium heat and flip it ocassionaly so as to avoid burning and blackening.

Before you know it you'll be done. You can cut your sandwhich in half down the middle or diagonally so it looks cooler.

Thanks so much for creating a place for me to express myself!