Vegetarian Potato Curry (GF)
Ingredients
1/2 large onion, chopped
1 can tomato puree
14 oz potatoes, chopped
1 can coconut milk, 14 oz
1 tbsp curry powder
1 tsp turmeric
rice, to serve
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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.
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Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.
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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.
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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.
Creamy spring pea & asparagus with pasta shells, shaved parmesan & prosciutto crumbles
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
Teriyaki Shredded Pork & Vegetable Bowl
Serves 2-4 people
Pork Butt: