Freedom Blog

The Flavor of Freedom

Vegetable Curry

Vegetarian Potato Curry (GF)

Yield: 4 *
Cook Time: 25 mins
Total Time: 25 mins

Ingredients

2 cloves garlic, minced
1/2 large onion, chopped
1 can tomato puree

14 oz potatoes, chopped
1 can coconut milk, 14 oz
 1 can chickpeas drained
 1 zucchini quartered, and sliced about 1/2 ”
1 tbsp curry powder
1 tsp turmeric
 1 tsp cumin
 1/2 tsp ground coriander
 1/2 tsp cinnamon
 1/2 tsp cloves
 1/2 tsp nutmeg
 1 cup spinach
 1/2 cup green peas, fresh or thawed from frozen
 salt and pepper, to taste
rice, to serve
  • Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Add a splash of water if it starts to stick to keep this recipe oil-free. Then, add the tomato paste and sauté for 1 minute more to coat.
  • Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.
  • Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the potatoes are fork-tender.
  • At the last minute, stir in the spinach and the green peas, cooking until the spinach has wilted. Season to taste with salt and pepper and serve over a bed of rice of your choice.
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Creamy spring pea & asparagus with pasta shells, shaved parmesan & prosciutto crumbles

6 oz dry pasta
2 oz prosciutto julienne or dice 
1/2 c fresh or frozen peas 
1 c asparagus cut into 1″ pieces
creamy pasta sauce
shaved parm
Instructions:
Pasta Sauce:
6 oz dry pasta
2 tbsp butter
2-3 tsp dry mint
2-3 tsp italian seasoning
2-3 tsp garlic powder
1 tsp black pepper
salt to taste
1 tb lemon juice
Add 2 tbsp butter to a medium saucepan stir until melted. Add 4 cups of milk and add all seasonings to milk stirring occasionally and bring to a slight simmer. Take equal parts cornstarch and water and make a slurry and add to simmering sauce, stirring for 1 minute. Turn heat off and add lemon juice.
Bring 4-6 quarts of water to a rolling boil, add a generous pinch of salt. Add pasta to the boiling water, stir gently and return to a boil. For “al dente pasta, boil uncovered, stirring occasionally for 8 minutes. For a more tender pasta, boil and add an additional minute. Remove from heat & drain well.
In a small saucepan add prosciutto on medium heat, cook the prosciutto slices for 1–2 minutes on each side, or until crisp. Set aside on a paper towel. Save grease in the pan.
In the same pan with grease add asparagus & peas and cook until asparagus becomes tender. Then add pasta sauce and turn heat to low/medium. Stir occasionally until the sauce is hot.
Add hot pasta to bowl, pour sauce with peas & asparagus over pasta, sprinkle with crispy prosciutto and enjoy!
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Greek Bowl

Beef Chuck

4-5 lb beef chuck

Greek Seasoning (save some for the roasted vegetables)

1 Tbsp fresh garlic

¼ tsp thyme

¼ tsp oregano

¼ tsp pepper

¼ tsp dry mint

4 tb lemon juice

2 tsp onion powder

2 tsp coriander

1 tsp turmeric powder

4 tb Red wine vin 

4 tb Evoo

Water

Place beef in a roasting pan rub with olive oil & red wine vinegar. Then cover with greek seasoning and coat the beef. Pour water in the pan, to cover up half the beef. Cover with parchment paper & foil. Cook on 300 F for 

 

Quinoa 

1 c quinoa

1 ¾ water or stock

1-2 tsp salt

Bring 1 ¾ cups of water and 1 c quinoa to a boil. Turn to medium low heat and cover. Simmer for 15 minutes. Remove from heat and fluff with a fork.

 

Feta Tzatziki Sauce

½ english cucumber ~ grated and drained

8 oz greek yogurt

2-3 tsp minced Garlic

1 tsp Salt

1 Lemon zest & the juice

1 tbsp fresh Dill

Add drained cucumber to a bowl along with all the other ingredients and stir until combined. Taste and add extra salt, garlic etc, if necessary.

 

Roasted Veg (can use any vegetables)

 

Greek seasoning w/smoked paprika

Evoo

2 Large Redskin potatoes quartered and chopped

1 carrot quartered and chopped 

1 yellow squash quartered and chopped (season with oil and greek seasoning)

 

Mix redskins and carrot together sprinkle evoo and seasoning. Roast in oven on 350 F for 12 minutes. Remove from oven. Add squash to mix. Place in oven for another 12-15 minutes. 

 

Greek seasoning w/smoked paprika

Evoo

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Teriyaki Shredded Pork & Vegetable Bowl

Serves 2-4 people

Ingredients:

Pork Butt:

2 Lb pork shoulder
1/4 c rice wine vinegar
1-2 Tb salt
2 tsp black pepper
2 tsp ground garlic
2 tsp onion powder
Place pork in the slow cooker, add seasonings and rice wine vinegar. Then add water or stock to cover pork. Cover with lid. and cook on low for 8 hours or until it reaches an internal temperature of 190 F or falling apart with a fork. Remove from the slow cooker and place on a cutting board, let rest for 20 minutes before shredding with a fork.
Teriyaki Sauce and Pickled Shredded Carrots
Teriyaki:
1 c gluten free soy sauce or tamari
1 c water
1/4 c rice wine vinegar
1/2 c brown sugar
1-2 Tb ground ginger
1-2 Tb fresh minced garlic
* add red pepper flakes for a kick
1 1/2 Tb cornstarch
1 1/2 Tb water
In a small/medium saucepan, combine all ingredients and whisk to combine. In a small bowl whisk together cornstarch and water. Add slurry into teriyaki sauce and stir. Stir cooking over medium heat until mixture comes to a boil about 1-2 minutes or until sauce has thickened. Remove from heat.
Pickled Shredded Carrots:
1/2 – 1 c shredded carrots (2 whole carrots)
1 Tb whole coriander seeds or 1 tsp ground coriander
2 Tb rice wine vinegar
1 Tb lemon juice
1 Tb sugar
1/4 tsp salt
Combine ingredients except carrots into a small to medium saucepan and stir. Bring to a light simmer and all the sugar has dissolved. Remove from heat and add shredded carrots. Allow mixture to sit on the countertop for 60 minutes. Add shredded carrots to teriyaki sauce w/ liquid.
Brown Rice: 
1-2 c brown rice
salt
(Follow directions according to the package.)
Veggie Mix: Veg of choice
1 crown of broccoli broken down in bite size pieces
1 pint mushrooms cut in 1/2
1/2 small red onion julienne
1 zucchini quartered and sliced in half moons
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Tuscan Chicken Pasta

yield 4 servings
12 oz dried penne or pasta of choice
1 Tb oil
3-4 chicken breast (about 1 1/4 Lb)
kosher salt
fresh ground black pepper
1 pint of cherry tomatoes cut in half
1-2 handfuls of fresh spinach
1 lemon zested
Seasoning blend:
2 Tb dried parsley
2 Tb garlic powder
2 Tb onion powder
2 Tb sweet paprika
2 tsp red pepper flake
1 Tb dried thyme
Sauce:
8 oz cream cheese
1 c chicken stock
8 oz grated parmesan cheese
1/8-1/4 c chopped fresh basil
2 Tb of seasoning blend or add to taste
Instructions:
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain reserving 1 cup of pasta water.
In a medium- large saucepan add the cream cheese and let it begin to melt, add 1 cup of reserved pasta sauce and 1 cup of chicken stock and stir, then add the rest of the ingredients, cooking on low-medium high heat, occasionally stirring.
in a large skillet over medium-high heat, heat oil. Season chicken with salt & pepper and cook until golden brown and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice. Add chicken back to large skillet add cooked pasta and pasta sauce to pan, cook for 10-15 minutes until nice and hot.
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