Recipes
winter
Winter Vegetable Curry
Serves 4-6
Ingredients
1, 16 oz. can chopped tomatoes
1 1/2 cups water
2 Tbs. curry powder
3 Tbs. fresh grated ginger
2 cups broccoli florets
2 Tbs. sunflower oil
3/4 pound button mushrooms, halved
1 onion, cut into 1/2” chunks
4 cloves garlic, finely chopped
2 large carrots, peeled, halved lengthwise, & sliced 1/2“on diagonal
1 lb. new potatoes, 1” dice
1 bulb fennel, 1” dice
1, 12 oz. can coconut milk
2 Tbs. chopped cilantro
Method
In a medium saucepan, combine tomatoes, water, 1 tsp. salt, 1 Tbs. curry powder, & 2 Tbs. ginger.
Simmer for 15 min. while you prepare the rest of vegetables.
Steam broccoli for 1 minute. Then rinse under cold water & set aside. Sauté mushrooms in 1 Tbs. oil & 1/4 tsp. salt until golden. Add garlic, carrots potatoes, fennel & remaining vegetables. Add 1 Tbs. curry powder. Cook for 10 minutes.
Add, ginger & coconut milk and simmer for 15 minutes on low.
Season with salt & additional cayenne if desired.
Stir in broccoli and cilantro before serving.
Serve over Jasmine rice or just as is.
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
Chipotle Beef and Bean Chili
Serves 8 to 10
Ingredients
3 Tbs. sunflower oil
6 medium garlic cloves, minced
2 medium yellow onions, medium dice
4 chipotles in adobo sauce, minced
1/4 cup New Mexico ground chili powder (mild, medium or hot)
1 Tbs. ground cumin
2 Tbs. sweet paprika
1 Tbs. dried oregano
2 lbs. ground chuck
5 tsp. kosher salt
2 cups dried pinto beans, cooked using basic bean method
1, 28-ounce can crushed tomatoes
1, 28-ounce can diced tomatoes
Method
In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat until simmering.
Add the garlic & onions, season with salt & freshly ground black pepper, stirring occasionally, until the onions are soft & just starting to brown.
Add the chipotles, ground chili, cumin, paprika & oregano. Stir to coat the onions & cook until the spices are medium brown in color and fragrant, about 1 minute….but don’t let them burn.
Add the ground beef & salt. Stir, breaking the meat into small pieces. Cook, stirring occasionally, until the meat is no longer pink and is well-coated with spices.
Add the cooked beans & tomatoes, along with the juices & stir to combine.
Bring to a boil then reduce the heat to low, and simmer, uncovered & stirring occasionally, for 1 1/2 to 2 hours. Season with salt to taste.
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
