Category Archives: My Recipes

Lazy Roasted Vegetables

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That night I ended up with a full fridge of pieces of vegetables, left over roasted chicken, and not a lot of energy. I just threw stuff together without really measuring precisely, and it turned out DELICIOUS. Don’t you hate that? How do I replicate it now?

After dinner I noted down what I had put in there and am putting it here to share and so that I can find it again. It is by no means precise measurements, but considering the nature of what it is, I don’t think it needs to be.

Lazy Roasted Vegetables
4 servings

Ingredients
1 small leek, sliced about 1/2 inch thick
1/2 butternut squash, chopped
1/3 orange bell pepper, sliced
1/3 yellow bell pepper, sliced
15 thin asparagus spears, chopped
2 tsp garam masala, divided
1 tsp olive oil
1 1/2 tsp lime juice, divided
1 tsp tomato paste
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Olive oil spray bottle
Salt & pepper to taste

Preheat oven to 400 F, on a cookie sheet, spread butternut squash, leek and bell peppers. Spray lightly with olive oil, sprinkle with 1 1/2 tsp garam masala, salt and pepper. Spray again lightly and put in the oven for about 15 minutes.

In the meantime, mix the remaining garam masala, the tomato paste, the olive oil, the garlic and 1 tsp of the lime juice in a small bowl and mix well. Pour about 1 tsp of the mixture on the asparagus and toss to coat.

After 15 minutes, take out the cookie sheet from the oven, add the asparagus and drizzle the remainder of the tomato paste mixture on top the the vegetables. Toss lightly and cook for another 15 or so minutes*.

*I raised the temperature to 425 F  at that point and the veggies were just right to my taste. It depend on your oven, and how cooked you like your roasted vegetables. It also depend on how in a hurry you are!

Nutritional Information*: Calories 70.4; fat 1.7; Carbs 14.3; Fiber 3.3; Proteins 1.8
Source: My brain!

*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.

 

Mashed Banana Cream

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Ok, I’ve been babbling about this a lot lately, and it’s so simple that it’s hardly worth posting about. Still, it’s delicious and healthy, and since I’m obsessed with it well… Here it is!

It’s a simple basic idea that can be modified in a million ways really and served with pretty much anything! Here’s a few ways that I have used this:

  • Alone with raisins,
  • Over cut up fruits (with and without cereals on top),
  • I have served it over a brownie (shhhhhhhh!),
  • On top of waffles,

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I’m sure that there would be many other ways! Ok, so what is it? Here you go, get a pen because the list of ingredients is long and complicated!

Banana Cream
1 serving (or 2 if you serve over something else)

Served here with strawberries & raisins

Ingredients

1 banana
2 TBSP to 1/4 cup of Fat Free plain Greek yogurt
Pinch of cinnamon
Pinch of lemon zest (optional)

Mash the banana with a fork (I tried the hand held blender or just cutting up the banana and the consistency is just not the same) and mix with the yogurt. The mix should be chunky, and creamy at the same time.

Add cinnamon, lemon zest, and whatever you feel like adding in there.

Nutritional information (for the whole thing made with 1/4 cup yogurt)*: Calories 143.5; Fat 0.6g; Carbs 30g; Fibers 2.8g; Proteins 6.9g.
Source: My brain!

*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.

Notes:

  • As I said, I’ve tried mashing the banana with a fork gives the best consistency, and with only 1 banana really it’s the easiest. I’m thinking that for big batches, a potato masher might be the best thing!
  • The amount of yogurt depends on what you like. The less yogurt, the more “gooey” the mix is, the more yogurt, the smoother it is.

There you go! That’s all there is to it. I put lemon zest when I used some in a recipe and have leftovers.  It’s one of those things that is delicious by its taste and by its simplicity. I’ve tried all sorts of way to mash the banana and the fork method just gives the perfect consistency.

Enjoy!

Chicken-Kale Curry

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This recipe is one of my creations. Often I just start cooking, and make it up as I go and then forget what I did. Bummer! Not this time though, my husband was sitting by taking notes.
This was very tasty and even better as leftovers. We ate it as is, but it would be great over couscous, rice, or even better spaghetti squash!

A few notes about this recipe:

  • I have a Le Creuset cast iron Karahi which is perfect for this, the lid of my 5 quart Dutch oven fits perfectly on it. Any pot that retains heat very well and has a tight fitting lid will do.
  • The amount of spices might be a little intimidating, it’s not all that overwhelming, still adjust to your taste obviously.

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Chicken-Kale Curry
4 servings

Ingredients
1 TBSP oil
4 med, skinless, bone in chicken thighs
1 red onion, quartered, sliced
1 serrano chile, sort of seeded, minced
2 tsp minced garlic (or 2 frozen cubes)
2 carrots, sliced
1/4 cup broccoli, chopped
1 can diced, fire roasted tomatoes
3 cups kale chopped
Spices: 1 TBSP garam masala, 1 tsp curry powder (madras), 1 generous pinch cayenne pepper, 1 generous pinch clove
Sal pepper to taste
1/2 cup chicken broth (to be used as needed)

Heat up oil in a Karahi over medium-high flame (it’s like a wok with a flat bottom). Sprinkle both sides of the chicken pieces generously with the spice mix (I used about 1/3 of the mix). Brown chicken on each side, take out set aside.

Sauteed the onions in the hot karahi until lightly brown (5-8 minutes). Add the Serrano pepper and garlic and cook until fragrant (30-60 seconds), add carrots and broccoli and sauteed about a minute or two until just tender. Add about 2/3 of the spices left, salt and pepper to taste, and sauteed stirring until fragrant, about 30 seconds. Add the tomatoes, 1/4 cup of chicken broth and stir, scrapping the bottom.

Lower the flame to medium-low and dump the kale on top of the mixture (do not stir yet!), sprinkle with more spices and cover. Let the kale steam for about 3 minutes. Uncover and stir to coat the steamed kale with the sauce.

Move the veggies around to make a little “nest” for the chicken thighs put them in and cover them with the mixture. Cover and cook, over medium-low flame for about 20-25 minutes. Stir every once in a while, and add some broth if it gets too dry in there. You want it saucy (not soupy) but you don’t want it to stick either! I cooked it about 1 minute uncovered over high flame at the end to let it thicken up a little more.

Nutritional information*: Calories 176.7; Fat 6.9g; Carbs 13.6g; Fibers 4.0g; Proteins 16.8g.
Source: My brain!

*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.