Friday, June 23, 2017

Thursday, June 22, 2017

Frittata

Sweet potato veg frittata. Baked it. Not sure what else was in it to be honest.

Sunday, June 18, 2017

Salmon Burgers and Veg

Grilled up some salmon burgers.  Asparagus, sweet potato, other veg TBD.

Friday, June 16, 2017

Turkey Tacos

Ground turkey, beans, seasonings with a bit of water.  Chilis, salsa, avocado.  Pretty tasty.

Thursday, June 15, 2017

Potato Kale Tacos

Garlicy potato and kale tacos.  Pretty tasty.

Thursday, June 8, 2017

Moroccan Chickpea Salad






https://www.popsugar.com/food/Carrot-Chickpea-Feta-Salad-38073311
 
Notes

Editor's note: 1 1/2 cups cooked chickpeas is equivalent to 1 15-ounce can. If making the salad ahead of time, reserve the pistachios and add them before serving to preserve their crunch.

Ingredients

4 cups grated carrots
1 1/2 cups cooked chickpeas, rinsed and drained
7 medjool dates, pitted and chopped
4 scallions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro
3 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon freshly-grated nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 cup shelled roasted pistachios, coarsely chopped
1/2-3/4 cup crumbled feta cheese

Directions

Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl.

In a small mixing bowl, whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.

Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.

Serve or cover and chill in the refrigerator for up to 3 days.

Tuesday, June 6, 2017

Chili

Whose idea was it to make chili in the summer?  Seriously.  But we brought it to pagosa so that worked mostly.

Monday, June 5, 2017

Crock Pot Chicken Curry

http://www.superhealthykids.com/slow-cooker-coconut-chicken-curry/

This was pretty good.  We should make it again.

Ingredients

1 medium – onion
2 medium – carrot
2 clove – garlic
1 medium – bell pepper, green
1 medium – bell pepper, red
1 pound – chicken breast
1/4 cup – tomato paste, canned
1 cup – coconut milk
1 teaspoon – salt
1/8 teaspoon – black pepper, ground
3 teaspoon – curry powder
3 teaspoon – garam masala spice

Serve With:

1 cup – brown rice, raw
2 medium – mango

Directions

Peel and chop onion and carrots. Mince garlic, chop bell peppers, and cut chicken into cubes.

Add onion and carrots to the bottom of your slow cooker; add in garlic and peppers, then place chicken on top.

In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, and garam masala.

Pour sauce over chicken and veggies, place lid on slow cooker, and cook on high for 3 -4 hours (or on low for 5-6 hours) until veggies are tender and chicken is no longer pink.

About 1/2 hour before serving, cook rice according to the package directions.
Serve curry over brown rice with mango slices on the side.

To cook perfect brown rice, try using a pressure cooker! Also, frozen mango will work just as well if fresh is no longer in season.

If you want to add more spice you can do a couple of things:

Add more curry powder
Chop a few jalapenos with the seeds and add to the veggie mix.

This recipe as is not spicy, which is perfect for most kids.  Even my almost 1 year old loved it.

Friday, June 2, 2017

Brats

Marczyk brats and other veg.  Pretty tasty.