Vegetarian Yellow Curry

This post is in partnership with RiceSelect and Mambo Sprouts, but all opinions and text is my own. 

Many years ago, while attending college, I spent my birthday away from family and birthday traditions. I was worried my birthday would be a big let-down without the usual festivities, so instead, I decided to do go totally wild and do what I wanted.  That meant getting takeout from my favorite Thai restaurant, and eating it on the couch while I watched a movie (I am obviously a total wild child...).  It was a memorable birthday, because it was exactly what I needed to celebrate that birthday.  

The Thai dish that I got that day (and always get, actually) was a yellow curry with potatoes, onions, chicken and carrots, and it was divine.  Then I moved far away from that Thai place, and had to recreate it on my own.  I tried a number of recipes, went through many packets of yellow curry paste, and even made my own curry paste a few times.  None of them was quite right. 

This one isn't a total copy either (maybe one day I will figure out how they make theirs' so sublime), but this recipe is marvelous!  I love that it is vegetarian (or not, if you like meat), and that you don't have to have a yellow curry paste packet to make it.  Feel free to increase the amounts of any of the spices that you wish, because that is part of the fun of curry.  It is surprisingly playful and typically pretty forgiving. 

I also took this curry up one more notch by serving it with RiceSelect Texmati Brown Rice.  It is a very good brown rice. I typically think brown rice leaves something to be desired, but this was really a lovely, hearty rice.  As I have become more and more environmentally conscious, buying 'Grown in the USA' products has become much more important to me.  I love that Texmati rice is actually produced in Texas, is all-natural and non-GMO, so I feel great about eating it.  It also holds its shape really well, and doesn't go all mushy after sitting for 10 minutes like many types of rice.  Hooray for non-soggy rice!   

I am giving away 2 canisters of RiceSelect Texmati Brown Rice and a super genius tote bag that will be perfect for your adventures to the pool this summer (at least that is what I will be doing with mine, because it is so sturdy, huge and  zips closed!).  Just leave me a comment telling us what you will be making with the RiceSelect Brown Rice if you win, and your instagram handle or email, so I can contact the winner!  

The giveaway will end on Tuesday, April 24th at 11:59PM.  I will pick a winner on Wednesday, April 25th, and notify you, so I can get your information for shipping.   (Updated 4/25 I forgot to mention US readers only.  Mambo Sprouts will be shipping product to the winner!)

Vegetarian Yellow Curry

Serves 3-4

2 Tbs unrefined coconut oil

1/2 onion cut into quarters

2 carrots, cut into wheels then quartered

1 large russet potato, diced

3 cloves of garlic, finely diced

1/4 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground tumeric

1 tsp curry powder

1 tsp white sugar

1 can coconut milk (or you can use 1/2 cup coconut cream and 1 cup of water)

2 tsp white vinegar

4 tsp soy sauce

1/4 peanut butter

2-4 Tbs of water (depending on desired thickness)

salt and pepper to taste

3-4 cups cooked RiceSelect Texmati Brown Rice

Heat the oil in a large frying pan.  Add the onions, and cook over medium heat for 3-4 minutes until they have begun to soften a little.  Add the garlic, coriander, cumin, turmeric, curry powder and sugar and stir until it has coated the onions.  Add the potatoes and carrots and continuously stir in the pan for 1-2 minutes.  

Now add the coconut milk, the vinegar, soy sauce and peanut butter.  Stir for a minute or two until it is smooth. Add the water if needed, and let the mixture simmer for 15-20 minutes, adding more water if the mixture gets too thick, or doesn't cover the vegetables well enough.  Keep tasting to see if you need to add more spices/peanut butter, because adding water will water down the flavor.    

Once the potatoes and carrots are soft, remove from heat, and serve over RiceSelect Texmati Brown Rice.  This will keep for 3-4 days, and is usually even better a day or two in as the flavors have time to meld.  Enjoy!  

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Honey Jalapeño Mustard Toasted Sandwiches

*This post is in collaboration with Mary's Secret Ingredients, but all opinions are my own.  

I thought April was going to be a relatively peaceful month (despite our upcoming move), but I had completely forgotten about prom.  Now, I am not going to prom (and I am so glad), and I don't have kids going to prom, but I am a seamstress, which means prom dresses have been hanging in my closet for close to a month now, as I have fit and altered a bunch.  

So squeezing in a few hours of alteration every week around my regular life has been a challenge.  Especially trying to get meals prepared.  Thankfully, last week, I got a super fun box from Mary's Secret Ingredients that has helped make dinner prep just a little easier.  

They send a surprise box every quarter with high quality, delicious ingredients to make fun meals.  This time the box included some truffles(We actually gifted these to a friend because they were so beautiful, and needed a little gift last minute), a sesame dressing (I haven't tried this one yet), a chocolate sesame spread(this is a glorious item!), and a fabulous jalapeño honey mustard.  

This toasted sandwich includes the Wilder Jalapeño honey mustard, and it totally makes the sandwich.  I normally insist this kind of a sandwich have bacon, but it didn't even need it.  

Mary's Secret Ingredients would make a terrific Mother's Day or Father's Day gift to the cook in your family.  I know I loved receiving my box, and can't wait to try out these ingredients in a few other recipes.  

Honey Jalapeño Mustard Sandwiches
Makes two sandwiches

4 slices of Challah or other white bread
1 apple, thinly sliced
5-8 thin slices of sharp cheddar cheese
2 tsp Wilder Honey Jalapeño Mustard

Spread the honey mustard in a thick layer on all four slices of your bread, carefully lay the apple on two of the slices of bread, and top it with thin slices of cheese.  Put the final two pieces of bread on top, and toast under the broiler, a grill pan or panini press.

Enjoy!

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Easy Ramen Noodle Salad

My life has moved to the fast lane the last couple of weeks.  I have had a ton of activities and outings going on every week, which is unusual for me.  I tend to like to have lots of time at home, but I have been trying to be more social, and to let Fox interact with friends more often, and that has meant much less time at home.  It has been great (and slightly exhausting for my little introverted self), but dinner prep has definitely suffered.

So this type of meal has been so great.  It is about 15-20 minutes of prep from start to finish (even faster if you are using a bagged coleslaw mix), pretty healthy, and delicious.  You could add some chicken to it, if you felt like you wanted a little extra bulk or protein, but I think it is pretty great just how it is.

Easy Ramen Noodle Salad:

1 bag coleslaw mix or 1/2 cabbage head, thinly sliced and 1-2 thinly sliced carrots
2-3 packages ramen noodles (the 25 cent kind)
1/2 cup peanut sauce (see recipe below)
toasted, salted peanuts, for garnish

Prep your vegetables and your peanut sauce.  Cook your noodles (without the seasonings packet.  You can discard that, or save it for another project) according to the package directions.  Plate by layer in the cabbage/carrot mix on the bottom, top with ramen noodles, and finish with peanut sauce and peanuts.

Peanut Sauce: 
adapted from The Veg Life
1/2 cup vegetable broth (or warm water with a dash of marjoram and turmeric)
3 Tbs smooth natural peanut butter
2 Tbs honey or maple syrup
2 Tbs soy sauce
1/2 tsp sesame oil
a small splash of lime juice
1/4 tsp garlic powder

In a medium sized jar or bowl, combine all ingredients and stir until smooth.

Enjoy!

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Black Bean and Sweet Potato Bowl

I often make and eat a lot of complicated food (croissants, fancy breads, homemade everything), but these last few months have been busy, and Adam was out of town a lot during the last part of 2016, so my standby has been lots and lots of black beans, rice and sweet potatoes.  Fox will eat them, and I seriously get excited every time I make this.  

I have done a few variations before, but this is my recent favorite, and we have had it literally every week since November.  It is delicious, great for using up leftover rice or black beans, and perfect for throwing in whatever you might have on hand.  

Black Bean and Sweet Potato Bowl

Serves 4

3 cups spinach, thinly sliced

3 cups of cooked rice

1 can of black beans, rinsed (or make your own following this tutorial) and heated

2 medium sweet potatoes, cubed into 1/4 inch chunks

1 tsp cumin seeds

1 Tbs olive oil

1/2 tsp sea salt

1/8 tsp pepper

1 ripe avocado

1/4 cup feta

1/4 cup toasted pepitas

1 cup ranch dressing (use homemade, it is WAY better)

Preheat your oven to 400°F. 

On a large baking sheet, lined with a silicone mat, spread out the sweet potato pieces. Drizzle with olive oil, and sprinkle with sea salt, pepper and cumin.  Toss with your hands until the sweet potato is coated.  Bake in the oven for about 25-30 minutes, tossing the sweet potatoes every 8-10 minutes, for even cooking.  When they are soft and slightly browned, remove them from the oven, and place them in a bowl with the spinach, rice, black beans and avocado.  Top with pepitas, feta and ranch.  Enjoy!

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7 Super Cheap + Healthy Dinners

January is typically a time for establishing healthier habits and implementing stricter budget changes. I am all for both of these things, and think everyone could benefit from cheaper, healthier recipes. 

These are all vegetarian, but many of them could be great with meat as well.  

These are a few of my favorites: 

Vegetarian Stir fry - You can use frozen or fresh vegetables, chicken (optional), and rice.  It is pretty cheap, and super easy.

Zucchini Gratin - this is a time consuming meal, but it has like 5 ingredients, and is really so cheap.

Bok Choy Soup with Noodles - I loved this one.  Also, I used the 20 cent ramen noodles, so it was practically free.

Kale and Sweet Potato Korma:  This korma packs a powerful punch.  It is easy, tasty and very filling. Also, kale and sweet potatoes are both cheap, so it makes it a great meal for people on a budget.

Black bean soup:  Black beans, if you cook your own dried black beans (see directions here for how to do that), and carrots are about as cheap as food comes.  This soup is a great way to feel like you are serving something super gourmet without breaking the bank.

Sweet Potato and Peanut Stew: This has become one of my favorites.  It is easy, is packed with lentils (super cheap), sweet potatoes (cheap) and greens (cheap), and is a tasty and filling meal.

Carrot Soup with Chickpeas:  I love this one.  It is basically 100% carrots, which I love.  Easy, cheap and delicious.  

Sweet Potato Pesto Pasta or Lemon Basil Pasta:  These are two very easy and tasty pasta dinners.  I am a huge fan of pesto, and my local grocery store happens to carry a basil pesto that is about $2.  Yours may not carry something like that, but you could always make a cilantro pesto (like this one) or something similar that would be a great topper for pasta, if you need a cheaper option.  

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