Three Delicious Curries

Three Delicious Curries

I definitely thought curry was out of my cooking league until a few years ago when I came home and thought I had been miraculously transported to Pho Grand; my roommate was cooking Creamy Chickpea Curry, so naturally I begged her for the recipe.  A very simple first curry recipe to try- it will get you hooked and has an easy ingredient list to keep on hand for fast, last minute meals. 

For fans of the crockpot chicken survival guide, you will love this crockpot curry- it is a larger quantity but freezes well for easy make ahead meals. 

The curried butternut squash is an interesting twist, and thickens up to a stew.  It has a longer cooking time, and may require a bit more time and effort to prepare on the first attempt.

A few notes on ingredients:

When buying curry powder, don’t skimp.  Go for a nicer brand like Culinaria or Spice Island- cheaper brands may taste bland.

Freeze extra ginger: my in-laws taught this trick for recipes calling for fresh ginger, an ingredient I find to be a bit of an annoyance: buy a slightly larger root of ginger than you need and mince or grate the whole thing.  Whatever you don’t use will freeze well in a ziplock bag- just pull it out when you need it in the future!

Creamy Chickpea Curry

2 Tablespoons oil

1 onion, chopped

3 large garlic cloves, minced

1 Tablespoon red or yellow curry paste

1 can chickpeas, drained

1 can coconut milk

2 Tablespoons soy sauce

1 medium tomato, chopped

1 Tablespoon brown sugar

1 Tablespoon fresh lime sauce

¼ cup fresh chopped basil or 2 Tablespoons cilantro

Rice for serving

Heat oil over medium high heat; add onions and cook until brown.  Mix in garlic and curry, about 1 minute.  Add chickpeas, coconut milk and soy sauce.  Bring to a boil, then simmer and cook 3-5 minutes.  Add tomatoes, sugar and lime juice.  Simmer additional 1-2 minutes.  Stir in basil/cilantro.  Serve over rice.

Faster Recipe:  For a recipe that is practically shelf-ready, you can substitute the medium tomato for a can of chopped tomatoes.  Don’t both draining.

Alternative Chickpea Recipe:  This is a fantastic recipe that I have also made numerous times-it also features a great ingredient list for fast, last minute meals.  Serve with naan instead of rice: Chickpea Spinach Curry with Cucumber Yogurt Sauce

Crockpot Chicken Curry:

1 small can tomato paste

4 cloves garlic, chopped

2 Tablespoons curry powder

1 Tablespoon grated fresh ginger

1 teaspoon ground cumin

1 medium onion chopped

1 pound boneless, skinless chicken thighs (about 5)

1 bag frozen vegetables (I used ½ bag of pineapple and ½ bag of bell peppers)

½ cup coconut milk (OR plain whole-milk Greek yogurt)

Rice for serving

1.  Whisk together tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water in the slow cooker.  Add the onion and stir to combine.  Place the chicken on top, and season with salt and pepper if desired. 

2.  Cover and cook on low for about 7 hours or high for about 4 hours.  Add the frozen vegetables on top, and cook for about 1 additional hour on low or half hour on high.

3.  Just before serving, add the yogurt/coconut milk and stir to combine.   The chicken will fall apart easily.  Serve with rice.   

Make-ahead tip: If the stoneware of your crockpot is removable (most newer versions are) you can do Step 1 the night before; then leave it covered in the fridge overnight, ready to pop into the heating base in the morning and cook all day while you’re at school.

Curried Butternut Squash

(from Mark Bittman’s How To Cook Everything, the Basics)

1 large butternut squash

2 Tablespoons butter

1 Tablespoon minced garlic

1 Tablespoon minced or grated ginger

1 Tablespoon curry powder

1 cup coconut milk (OR vegetable stock, water, cream, or half-and-half)

salt and freshly ground black pepper

¼ cup chopped fresh cilantro leaves (garnish)

¼ cup chopped scallions (garnish)

1.  Cut both ends off the squash and cut it into 2 sections: the cylindrical top and the bulbous bottom.  Peel both sections, then cut the bottom in half lengthwise and scoop out the seeds with a spoon.  Cut the flesh from both sections into 1-inch chunks (or cubes).

2.  Put the butter in a large skillet over medium heat.  When it melts, add the garlic and ginger and cook, stirring occasionally, until they soften and turn golden, 2-3 minutes.  Add the curry powder and stir until it becomes fragrant, about 1 minute. 

3.  Stir in the squash, coconut milk, and salt and pepper to taste.  Turn the heat to high, bring to a boil, then lower the heat to a gentle bubble.  Cover and cook, stirring once or twice, until the squash is tender- about 15-20minutes. 

4.  Remove the lid and raise the head to medium high.  Cook, shaking the pan occasionally and stirring the squash just a few times, until the liquid thickens a bit, no more than 5 minutes. 

5.  Garnish with cilantro and scallions.  Serve with rice.

Banana Pancakes, Portabella Mushroom Pizza, and Sweet and Savory Mushrooms

Breakfast: Multigrain Banana Pecan Pancakes

Here's the perfect song to play while making these hearty, wholesome pancakes: Jack Johnson - Banana Pancakes

Adapted from http://cookingontheside.com/multigrain-pancakes/

Makes 16 pancakes

Ingredients:

1 + 1/2	cups	white whole wheat flour
1	cup	oatmeal
1/4	cup	yellow corn meal
2	teaspoon	baking powder
1	teaspoon	baking soda
1/2	teaspoon	salt
1	teaspoon	vanilla extract or paste
4	tablespoons	canola oil
2	Large	eggs
2	cups	buttermilk, or buttermilk substitute
4	tablespoons	honey
1/2	cup	chopped pecans
1 or 2		ripe bananas

Procedure:

1. Toast pecans until they are fragrant in a toaster oven or a still/convection oven heated to 350 degrees F.  Cool the pecans.
2. Combine the white whole wheat flour, oatmeal, corn meal, baking powder, baking soda and salt in a food processor and process only to blend. 
3. Mix oil, eggs, buttermilk and honey together in a large bowl. Add flour mixture and stir just until blended. Fold in pecans.
4. Heat a griddle or large skillet over medium-high heat. Spray or brush lightly with oil. 
5. Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake. Place banana slices and pecan pieces on the uncooked batter.  Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute. Turn and cook second side until brown. Adjust heat to keep pancakes from burning before cooking through.

Lunch: Portabella Mushroom Pizza

These pizzas are filling, relatively healthy, and super easy to make.

Ingredients:

5	large	portabella mushroom caps
1	cup	marinara or pizza sauce
8	oz.	sliced or shredded cheese (i used sliced provolone)
2	Large	eggs
1	cup	panko bread crumbs
1	teaspoon	salt, plus extra for seasoning
1	teaspoon	pepper, plus extra for seasoning
1	tablespoon	garlic powder
1	tablespoon	dried oregano

Procedure:

1. Preheat your oven to 400 degrees F.
2. Clean the portabella mushrooms well, then dry them.  Lay the portabellas down with the stem side up.
3. Sprinkle the mushrooms with salt and pepper.
4. Crack the 2 eggs into a large bowl and whisk to break the yolks and combine them with the whites.
5. In a container with a diameter that is larger than the diameter of the mushroom caps, combine the panko breadcrumbs, the teaspoons of salt and pepper, the garlic powder, and the oregano.
6. One at a time, place the portabellas in the egg bowl and completely coat them with egg.
7. Transfer the mushrooms to the panko bowl and completely coat them with the seasoned breadcrumbs.
8. Place the coated portabellas on a cookie sheet that is lined with parchment paper or foil that has been sprayed lightly with cooking oil.
9. Bake the mushrooms until the panko is golden brown.
10. Spoon 2 or 3 heaping tablespoons of marinara or pizza sauce onto the stem-side of the mushroom caps.  Cover the sauce with cheese and any other pizza toppings that you would like.  Return the mushrooms to the oven and bake until the cheese is browned and bubbling.

Dinner: Sweet and Savory Marinated Mushrooms

As a main dish, try serving the mushrooms with brown rice, sliced cucumbers, and tomatoes.  The flavor of these mushrooms is reminiscent of bulgogi, so kimchi pairs very well with them.  Trader Joe’s sells a convenient (and cheap! @ $1.99) package of kimchi, although you could make your own kimchi or stop by Asian Kitchen one night for dinner, and take your extra kimchi home.

This marinade is great for meats and other protein sources.  

**rice wine vinegar and mirin can usually be found in the international section of grocery stores.

Ingredients:

1/2	cup	low-sodium soy sauce
1/4	cup	brown sugar
8	cloves	garlic, minced
2	tablespoons	finely minced ginger (or 1 teaspoon ground ginger)
2	teaspoons	rice wine vinegar
1	tablespoon	rice wine (mirin)
4	teaspoons	sesame oil
4	tablespoons	canola, or other light flavored, oil
1		onion, thinly sliced
2	tablespoons	corn starch
1	teaspoon	sesame seeds (optional)
3	pounds	mixed mushrooms, sliced thick
2		green onions, thinly sliced

Procedure:

1. Stir to combine all of the ingredients above, except for half of the green onions and the mushrooms, in a large non-reactive bowl.
2. Add the mushrooms, tossing to coat them completely with the marinade.  Let the mushrooms sit in the marinade for at least 5 minutes.
3. Heat a large pan over medium-high heat, then transfer the mushrooms and the marinade to the pan.  Cook the mushrooms until the marinade thickens slightly.
4. Sprinkle the finished mushrooms with the remaining sliced green onions.

Easy Potluck Recipes

Caramelitas

Adapted from Lulu the Baker

Ingredients

32 caramel squares, unwrapped (Like the Kraft kind.  You can buy a bag of these in either the baking or candy section of the grocery store; they are in the candy section of my Schnucks.)

½ cup heavy cream

¾ cup butter, melted

¾ cup packed brown sugar

1 cup flour

1 cup rolled oats

1 teaspoon baking soda

6 ounces milk chocolate chips

Instructions

1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
2.  In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.  Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees F for 10 minutes.
3. Remove pan from oven and sprinkle chocolate chips over crust.  Pour caramel mixture over chocolate chips.  Crumble remaining oatmeal mixture over caramel.  Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.
4. Remove from oven and cool completely before cutting.

Notes:  A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

Oreo Cookie Truffles

Adapted from Kraft Recipes

Ingredients

1 (8 ounce) package cream cheese, softened

36 OREO Cookies, finely crushed (about 3 cups)

2  (6 ounces, each) packages white chocolate, melted (I typically use Baker's White Chocolate because it melts easily)

Instructions

1. Finely crush the cookies in a food processor, if not already crushed.
2. Mix cream cheese and cookie crumbs until blended.
3.  Shape into 48 (1-inch) balls.  Freeze 10 minutes.
4. Dip balls in melted chocolate.  Place in single layer in shallow waxed paper-lined pan.
5. Refrigerate 1 hour or until firm.  Store in an airtight container in the refrigerator.

Notes:  For Snowmen Cookie Balls, prepare as directed and add a snowman face to each with decorating gel or frosting.  For Christmas Tree Cookie Balls, prepare as directed, use decorating frosting to draw Christmas tree designs and top each with a cinnamon candy.

Holiday Brie en Croute

Adapted from Pepperidge Farm

Ingredients

1 egg

1 tablespoon water

All-purpose flour for work surface

1 Pepperidge Farm Puff Pastry Sheet (½ of a 17.3-ounce package), thawed

½ cup raspberry jam

⅓ cup dried cranberries (Craisins)

¼ cup sliced almonds (optional)

1 (13- to 16-ounce) Brie cheese round

1 package crackers (like Wheat Thins or Triscuits)

Instructions

1. Heat the oven to 400 degrees F.
2. Beat the egg and water in a small bowl with a fork.
3. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 14-inch square.
4. Spread the preserves on the pastry to within 2 inches of the edge.  Sprinkle with the cranberries and almonds.
5. Place the cheese in the center of the pastry.  Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal.
6. Brush the seam with the egg mixture.  Place seam-side down onto a baking sheet.  Decorate with the pastry scraps, if desired.
7. Brush with the egg mixture.
8. Bake for 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes.
9. Serve with crackers.

Vegetarian Spinach Quiche Cups

Adapted from Pillsbury

Ingredients

2 cans (8 ounces, each) Pillsbury refrigerated crescent dinner rolls {8 rolls each}

1 (8-ounce) package cream cheese, softened

3 Eggs

1 (9-ounce) box frozen, chopped spinach, thawed, squeezed to drain

¼ teaspoon salt

⅛ teaspoon pepper

1 cup (4 ounces) shredded mozzarella cheese

Instructions 

1. Heat oven to 350°F.
2. Spray 16 (2 ¾ x 1 ¼-inch) muffin cups with nonstick cooking spray.
3. Separate each can of crescent dough into 8 triangles.  Press 1 triangle on bottom and up side of each muffin cup.
4. In a large bowl, beat cream cheese with electric mixer on medium speed until smooth.  Add eggs, one at a time, beating well after each addition. Stir in spinach, salt and pepper until well mixed.  Fold in cheese.  Fill each cup to the top with egg mixture (do not overfill).
5. Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown.
6. Remove from pan. Serve warm.  Leftovers can be stored in an airtight container in the fridge.

Curried Pumpkin Soup and Pumpkin Snickerdoodles

I’m not a huge fan of pumpkin pie, but I refuse to let that get in the way of enjoying the Great Pumpkin food spirit of Thanksgiving.

In fact, this curried pumpkin recipe is My Very Favorite Soup Recipe Ever, slightly adapted from Kim Barnouin’s Skinny Bitch vegan cookbook series. 

Use the leftover pumpkin puree (you’ll need to buy 2 cans, but won’t use it all) to make this delicious Pumpkin Snickerdoodles recipe courtesy of MS2 Emily Williams.  With subtle hints of spice and pumpkin, these are perfect cookies for the holidays.    

***BONUS RECIPE*** If you have a donut pan (about $10), try this Baked Pumpkin Donuts recipe.  I substituted apple cider for milk (mine was bad)- they turned out verrry sweet!  

Curried Pumpkin Soup

3 tablespoons butter

2 Granny Smith apples, peeled, cored, and roughly chopped

1 onion, roughly chopped

2 cups (500 g) canned pumpkin puree

1 tablespoon curry powder

3 tablespoons brown sugar

3 cups vegetable stock

½ cup dry white wine

1 ½ cups almond milk (yes, you can use regular milk)

salt and freshly ground pepper, to taste

1. In a large pot, add the butter and melt over medium heat.  Add the apples and onion.  Cook until the onion is soft, about 8 minutes.  Add the pumpkin puree, curry, and sugar, and cook 2 minutes.  Add the stock and wine.  Increase the heat to medium-high and bring to a boil.  Then reduce the heat to low, partially cover, and cook about 20 minutes. 

(If you have an immersion blender- lucky you! Use it to puree the soup right in the cooking pot, and then skip to step 3)

2.  Remove from heat and transfer half of the soup to a food processor or blender.  Let it sit 10 minutes to cool.  Puree the soup until smooth, and then pour into a large bowl.  Transfer remaining soup from the pot into your processer/blender and puree.

3.  Return all soup to the pot and cook gently over medium-low heat until heated through.  Pour in the milk and stir until hot.  Add the salt and pepper to taste.

I love to serve this soup with a loaf of sourdough wheat bread. 

Pumpkin Snickerdoodles 

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon
 
Preheat oven to 400 degrees Fahrenheit.

In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.  In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.  Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Huevos Rancheros and Cheddar Masa Waffles

(serves 4)

On busy days, I would assemble a quick version of this recipe by cooking an egg, warming some salsa and canned refried beans, and then topping a hot corn tortilla with all of that semi-homemade goodness.  If you have the time, try to make the recipe below.  It is tasty, filling, and makes a great breakfast, lunch, or dinner.  Please click on the links below for technique demonstrations or additional recipes.  Happy cooking :)

Ingredients:

1	medium jalapeño, chopped with seeds and ribs removed
2	cans of diced tomatoes
1/2	medium yellow onion, diced
2	garlic cloves, minced
1	tablespoon tomato paste
3	tablespoons vegetable oil
1/2	teaspoon ground cumin
1/8	teaspoon cayenne pepper
3	tablespoons fresh, minced cilantro leaves
	shredded cheddar cheese
	salt and pepper
	refried beans
4	corn tortillas or cheddar masa waffles (recipe below)
4	large eggs

Procedure:

Tomato sauce and eggs

1. Heat your vegetable oil in a pan
2. Sauté your onions until they are translucent, then add the garlic and jalapeño.  Cook until the garlic has softened.
3. Add your spices and stir the contents of your pan.  Heat until the spices are fragrant.
4. Add your tomato sauce and tomato paste.  Cook until the sauce has thickened.  
5. Season with salt and pepper.  If you would like a smooth sauce, food process or blend it before returning it to the pan.
6. Prepare your eggs using one of the following methods: 
1. make 4 wells in your sauce, crack the eggs into the wells, cover the pan, and cook over low heat until the eggs have reached your desired level of doneness.
2. cook the eggs any other way that you would like.

Assembling the Huevos Rancheros

1. Spread your refried beans on either the warmed corn tortillas or the cheddar masa waffles.
2. Spoon sauce on top of your beans, then top everything with an egg.
3. Sprinkle cheddar cheese, cilantro, and more sauce over the egg.
4. Enjoy

Cheddar Masa Waffles
note: all-purpose and white whole wheat flours work well with this recipe, too.  

Ingredients:
3/4 cup Masa Harina (I bought mine at Schnuck's) 
1/4 cup cornstarch 
1/2 tsp. salt 
1/2 tsp. baking powder 
1/4 tsp. baking soda 
3/4 cup buttermilk (<--click for a buttermilk substitute.  Other acids, like vinegar, can be used instead of the lemon juice)
1/4 cup milk 
6 Tbs. vegetable oil 
1 large egg, separated 
1 Tbs. sugar 
1/2 tsp. vanilla extract 
Shredded cheddar cheese

Procedure:

1. Preheat your waffle iron.
2. Sift or whisk your masa harina (or other flour), cornstarch, salt, baking powder, and baking soda together in a bowl.
3. In another container, mix your buttermilk, milk, vegetable oil, and egg yolk.
4. Combine your wet and dry mixtures to make a batter.
5. Whip your egg white to the soft peak stage.  Add your sugar and vanilla to the egg white, whisk briefly to combine.
6. Fold the whipped egg whites into the batter.
7. Spoon 1/2 of the amount of batter that you would use for one waffle onto the waffle iron
8. Sprinkle ~2 tablespoons of shredded cheddar cheese over the batter
9. Spoon the remaining 1/2 of the amount of batter for one waffle over the cheese
10. Cook the waffle according to your machine’s instructions
11. Repeat with the remaining waffles
12. Enjoy.

One-Skillet Meals

These one-skillet meals are both easy and dirty relatively few dishes... always a plus.  They both make about 3 or 4 servings, but they are both good reheated, so you can make them at the beginning of the week and get a few dinners out of them. 

Creamy Butternut Squash & Spinach Gnocchi

adaptation of this recipe

Ingredients

2 – 3 tablespoons olive oil

1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces (hint:  use a y-peeler to easily peel the squash! you can wrap leftover squash in plastic wrap and refrigerate for up to 5 days)

1 small onion, diced

1 teaspoon crushed garlic

salt and pepper

1 to 2 cups chicken broth

1/3 cup heavy cream

5 cups baby spinach, stems removed

1 (16 oz) package potato gnocchi (you can buy these dry & vacuum-packed in the Italian section of Schnucks or at any of the Italian grocery stores on the Hill)

2 tablespoons fresh sage or basil, rough chopped (optional)

1 cup fresh Parmesan cheese, grated

Instructions

1. Add oil to a large ovenproof skillet over medium heat (I used my cast-iron skillet).  Add squash and onion & cook, stirring occasionally, until slightly soft and golden, 8-10 minutes. Add the garlic, 1 teaspoon salt and a few shakes of black pepper; cook until garlic is fragrant, about 2 more minutes.
2. Preheat the broiler. In the meantime, add 1 cup of the chicken broth and heavy cream to the skillet. When it starts to simmer, stir in the gnocchi, adding more chicken broth if needed so the gnocchi has enough liquid to cook in. Pile the spinach leaves on top and slowly stir them in as they wilt.  Cook until the gnocchi are just tender, about 5 minutes.  Stir in 1/4 cup Parmesan and the herbs.
3. Sprinkle the remaining 3/4 cup Parmesan over top; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

Chicken, Kale, & Chickpea Skillet

adaptation of this recipe

Ingredients

salt & pepper

1.75 pounds boneless, skinless chicken thighs

1 teaspoon Urzi's Bread Dipping Spice (Plug for my favorite grocery store.  It's definitely worth the trip to have this on hand for adding to any Italian dish... Alternatively, just use your favorite Italian Seasoning)

3 tablespoons olive oil

1 cup whole wheat pasta, preferably a smaller noodle

1/2 sweet onion, chopped

1 bunch of kale, torn from stems and coarsely chopped

12 ounces of baby portobello mushrooms, quartered

3 garlic cloves, minced

1/3 cup dry white wine

1 (15 ounce) can of chickpeas, drained and rinsed

1 cup finely grated Parmesan cheese

Instructions

1. Heat a large skillet over medium-high heat and all 2 tablespoons of olive oil. Season chicken on both sides with salt and pepper, then place in the skillet and cook on both sides until golden brown and cooked through – about 6-7 minutes per side.
2. While the chicken is cooking, prepare the water to boil for your pasta, and cook according to directions.
3. Once chicken has cooked, reduce heat to medium-low, remove chicken and place on a plate.  To the skillet, add onion with a pinch of salt, followed by kale and mushrooms. Saute for 5-6 minutes, until soft. Add in garlic & seasoning and cook for another minute. Increase heat slightly and add white wine, letting it cook and bubble for 3-4 minutes while the alcohol cooks out. Add in chickpeas and pasta, then stir in Parmesan cheese until everything is combined. Immediately place chicken back on top of the ingredients in the skillet and cover for a few minutes to heat through. Taste and season more if desired.  Serve immediately!

Also, if you didn't get enough Halloween candy yesterday, these chocolate-covered coconut balls are really good & really easy!

Chili Time!

It’s starting to feel like Fall again- celebrate the weather with some chili!  I’ve included 2 similar chili recipes- one with and one without meat. 

I like to serve both with a dollop of sour cream and shredded cheese.

Have a favorite chili recipe that you would love to share?  SEND IT TO US!!!  Please email your recipe to slumedrecipes@gmail.com. 

Vegetarian Chili

2 teaspoons oil

1 cup chopped onion

1 cup chopped bell pepper (any color)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

3 garlic cloves minced

1 (4.5 oz) can chopped or diced green chiles

1 (14.5 oz) can diced tomatoes, undrained

1 (15 oz) can black beans, drained

1 (15 oz) can chickpeas, drained –aka garbanzo beans (kidney, pinto or other beans work well too)

1 can vegetable broth

Heat oil in a Dutch oven (or large pot) over medium-high heat.  Add onion and bell pepper; sauté 3 minutes.  Add chili, cumin, oregano, garlic, and chiles; cook 1 minute.  Add remaining ingredients and bring to boil.  Reduce heat and simmer, partially covered, 20 minutes.

Black Bean and Beef Chili

1 cup diced onion

1 cup diced green bell pepper

1 pound ground beef

1 ½ cups no-salt-added beef broth

1 Tablespoon chili powder

1 ½ teaspoon ground cumin

¾ teaspoon dried oregano

salt and pepper to taste

3 garlic cloves, crushed

2 (14.5 oz) cans diced tomatoes, undrained

2 (15 oz) cans black beans, drained

Place a large skillet over medium high heat until hot.  Add first 3 ingredients; cook until browned, stirring to crumble beef.  Drain well; return meat mixture to pan.  Add remaining ingredients; bring to a boil.  Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally.

Pad Thai

Ingredients:

8	oz	Thick, flat, and wide rice noodles
1/3	cup	Soy sauce or fish sauce
1/3	cup	tamarind pulp (1 Tbs) mixed with water (1/3 cup), or lemon juice, or lime juice
1/4	cup	Brown or granulated sugar
4	Tbs	Oil
1/3	lb.	Thinly sliced chicken or beef, or peeled and deveined shrimp. Omit for a vegetarian dish.
1/2	lb.	Firm tofu, cut into small cubes
5	cloves	Garlic
3		Green onions
1	L	Egg, beaten
2	cups	Bean sprouts
1/2	cup	Roasted peanuts, chopped
2		Limes, quartered
1/2	bunch	Cilantro

Procedure:

1. In a bowl, cover the rice noodles with boiling water and allow the noodles to soak for 20 to 30 minutes
2. Mix the fish/soy sauce with the tamarind water/lemon/lime juice with the sugar.  Taste to ensure that you’ve achieved your desired sweet-salty-sour balance and make adjustments, if necessary.
3. Cook the garlic and green onions in the oil over medium heat until the garlic begins to brown.  Add the sliced meat or shrimp.  Add the tofu.
4. Add the drained noodles to your pan, pour your sweet-sour-salty sauce over everything, and then toss all of the pan’s contents together.
5. Push the noodles to the side to clear a space on the pan.  Scramble the egg on the empty surface, then break it up into pieces and fold the pieces into the noodles.
6. Serve with the chopped peanuts, lime quarters, and cilantro. Enjoy.

Italian Sausage Stuffed Acorn Squash & Italian Sausage with Tomatoes & Spinach on a Bed of Polenta

Italian-Sausage-Stuffed Acorn Squash

Ingredients

½ acorn squash, with seeds removed

1 Italian sausage link with the casing removed (like Schnucks or Johnsonville Sweet Italian Sausage)

¼ cup  Del Monte Diced Tomatoes with Basil, Garlic, & Oregano

1 handful of spinach

Dash of Italian seasoning, salt, and pepper (I like Urzi's Bread Dipping Spice... I add it to everything Italian)

¼ cup shredded Parmesan cheese

Instructions

1. Fill a glass dish (a 9x9 or pie plate or something) with about an inch of water, and place the squash half (cleaned and with seeds removed) in it, cut-side up.  Microwave on HIGH for 7 to 10 minutes or until tender when pierced with a fork.  When done, leave in the microwave until ready to use.
2. Meanwhile, cook the Italian sausage in a small skillet.  When the sausage is done or about done, add the tomatoes, spinach, and a dash of Italian seasoning.  Cook until the spinach is thoroughly wilted.
3. Remove the squash from the microwave and fill with the sausage-tomato-spinach mixture.  Top with the Parmesan cheese.
4. Broil in the oven for 3 to 5 minutes or until the cheese is melted on top.  Serve!

Italian Sausage with Tomatoes & Spinach on a Bed of Polenta

Ingredients

1 to 2 Italian sausage link (like Schnucks or Johnsonville sweet Italian Sausage)

1 handful spinach

¼ cup Del Monte Diced Tomatoes with Basil, Garlic, & Oregano

Dash of Italian seasoning, salt, and pepper (I like Urzi's Bread Dipping Spice... I add it to everything Italian)

¼ cup yellow cornmeal (Quaker is high enough quality)

1 cup water

⅛ teaspoon salt

~ 1 tablespoon butter

~ ¼ cup Parmesan cheese

Instructions

1. Start by cooking the sausage in a small skillet.
2. Meanwhile, put ¾ cup of water into a small saucepan to boil.  Mix the other ¼ cup of water with the cornmeal and salt.
3. When the water is boiling, add the cornmeal-salt-water mixture, and stir for a few minutes until thick.  When the mixture becomes thick, add a small pat of butter and the grated Parmesan cheese.
4. When the sausage is done cooking, add the tomatoes, spinach, and Italian seasoning, and cook until the spinach is wilted.
5. Serve by spreading the polenta on the plate, topping it with the spinach-tomato-sausage mixture and sprinkling grated Parmesan cheese on top.
6. Enjoy!

Vegetarian Recipes

Double Bean Burgers (It's even easier to make these in a food processor)

Goat Cheese & Strawberry Grilled Cheese (I used spinach instead of arugula and left off the red pepper jelly)

Creamy Goat Cheese Risotto (strict vegetarians can sub a vegetable broth or the chicken broth)

Simple Snacks

Simple Snacks Edition-

These are fast and simple enough to make during a study break. 

Remember: study breaks help you retain information!  And you’ve got to fuel your hippocampus.

10 seconds:

Combine 50% Peanuts + 50% candy corn.

Really.  It’s surprisingly addictive, and guaranteed to get you in the autumn spirit.

5 minutes:

Apple Dip: 

1 cup peanut butter (I recommend crunchy)

1 cup brown sugar

8 oz cream cheese (one package)

¼ cup skim milk

Mix all ingredients.  Serve with apples.  (or graham crackers, celery, etc)

*This is a great dip for large groups- especially for Fall tailgates, potlucks etc.  Just soak apples in advance in water + lemon juice to keep from browning.  

*I don't bother measuring the peanut butter - just eyeball it to save time/cleanup.

*You can cut down the brown sugar to ½ cup, and use 1/3 less fat cream cheese to cut some calories. 

10 minutes:

Open & Done Salsa

1 can Rotel

1 can white corn

1 can yellow corn

1 can black beans

~1 cup cilantro, chopped

2 Tbs red wine vinegar

2 Tbs lime juice

1 tsp hot sauce

fresh ground pepper to taste

1 packet Splenda, or sugar to taste

Drain all cans (Rotel, white/yellow corn, black beans).  Combine all ingredients.

Keep refrigerated. 

*A great “homemade salsa recipe” in its own right, but especially as fresh salsa ingredients start to disappear from the produce aisles.

15 minutes:

Sweet and Spicy Honey Nut Chex Mix

4 cups Honey Nut Chex cereal

½ cup dry-roasted peanuts

1/3 cup roasted salted sunflower nuts or hulled pumpkin seeds (pepitas)

2 Tb honey

1 Tb warm water

¾ tsp salt

¾ tsp ground cumin

½ tsp ground red pepper (cayenne)

¾ cup raisins

In large microwaveable bowl, mix cereal, peanuts, and sunflower nuts; set aside.

In small bowl, mix honey and warm water.  Stir in seasoning until blended.  Pour over cereal mixture, stirring until evenly coated.

Microwave uncovered on High 3 minutes, stirring every minute.  Stir in raisins.  Microwave 1 minute longer.  Spread on waxed paper or foil to cool.  Stir in airtight container.

***NOTE:  I prefer to cut the Chex down to 2-3 cups and increase the peanuts and raisins to 1 cup each, and sunflower seeds to ½ cup.

*You can substitute Original Chex- just increase the honey a bit to keep the sweet/spicy balanced.

Quick + Easy Chicken Marsala + Chocolate Cake

Chicken Marsala

Chicken Marsala is super easy to make and it tastes way better homemade than from a restaurant. 

When I make this, I usually cook enough to last for two or three meals. I love to serve it with a salad and either homemade loaves of Italian bread or large batches of angel hair pasta tossed with olive oil + herbs.  

Ingredients:

4	skinless, boneless	chicken breasts
1	cup	flour
½	cup	olive oil
8	oz	Cleaned + sliced mushrooms
2	tablespoons	butter
½	cup	sweet marsala wine
½	cup	chicken stock/broth
		Salt + Pepper to taste

Procedure:

1. Pour flour into a large ziplock bag.  
2. Slice chicken breasts into cutlets.  Click here to learn how, if you are not sure.
3. Lightly season sliced chicken breast cutlets with salt and pepper on both sides.
4. Heat the olive oil in a large pan.
5. While the oil is heating, place 3 or 4 chicken cutlets into the flour bag.  Shake it like a polaroid picture  Continue until all of your cutlets are coated.
6. Cook the chicken for 3-4 minutes on each side until they are golden brown. Season w/ salt + pepper if you would like to.  
7. Soak excess oil from the cooked chicken by blotting them on paper towel-lined plates, then place them on your serving dish.
8. Add the butter and the mushrooms to the empty pan. Saute the mushrooms for 4-5 minutes. Season lightly with salt and pepper 
9. Add the marsala and chicken stock to the mushrooms.  Let some of the liquid evaporate to concentrate the flavors. 
10. Pour the mushrooms and sauce over the cooked chicken.  Serve.  Enjoy. 

Dessert!!

Since exam week is stress-eating week for many students, it’s nice to have something sweet around that doesn’t come out of a box or plastic package to satiate (ventromedial nucleus of the hypothalamus!) those pre-test cravings.

It’s kind of risky to send out a recipe that I have not tried yet, I know, but I WILL try it this weekend and I hope that you will too.  My one concern is that there is very little cocoa in this recipe.  I will probably decrease the sugar by ~1/4 cup and stir in 1/2 cup of chocolate chips to make the cake a little more chocolate-y.

It looks so ridiculously easy.  If you have time, let us know how it turns out :)

cut-and-pasted from:  http://www.marthastewart.com/334278/busy-day-chocolate-cake

Ingredients

1 1/2 cups all-purpose flour, (spooned and leveled)

1 cup sugar

3 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon coarse salt

6 tablespoons vegetable oil

1 teaspoon pure vanilla extract

1 tablespoon white vinegar

1 cup cold water

Directions

1. Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
2. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.

Happy Cooking 

Scaled-Down Desserts Edition

These are some of my favorite, easy single- and double-serving desserts.  If you don't have ramekins or custard cups (which you can buy cheap at Schnucks or Target) , you should be able to bake these recipes (especially the molten cake recipes) in an oven-safe coffee mug.  If you try them in a mug, try to use one with a wider diameter or they might take a little longer to bake, as mugs don't tend to be as wide as ramekins or custard cups.

Chocolate Chip Cookie Dough Molten Cake

Ingredients

2 tablespoons butter

1 ½ tablespoons white sugar

1 ½ tablespoons packed brown sugar

⅛ teaspoon vanilla

Pinch of Salt

¼ teaspoon baking powder

1 tablespoon milk

4 tablespoons flour

2 tablespoons milk chocolate chips (I like Ghirardelli chocolate chips, personally)

Instructions

1. Place butter in a small ramekin or custard cup.  Soften the butter in the microwave for about 10 seconds.
2. Using a fork, cream together the now-softened butter with the white sugar and the brown sugar.
3. Add the vanilla, salt, and baking powder to the butter-sugar mixture, and stir to combine.
4. Add the flour, and pour in the milk.  Using a spoon, stir to combine.  Make sure that the cookie dough is thoroughly mixed by scraping the bottom and sides with the spoon.
5. Mix in the chocolate chips and smooth the top of the cookie dough out.
6. Bake the ramekin or custard cup at 375 degrees for 20 to 25 minutes or until the top and sides are a golden brown.  The middle will not look set (i.e. it will still look jiggly), but the top and sides will look done (advantage to using a clear glass ramekin is that you will be able to see the sides).
7. Serve warm.... perhaps with a scoop of ice cream on top!

 

Chocolate Molten Cakes

Ingredients

2 oz semi-sweet or bittersweet chocolate [You can buy a Ghirardelli baking bar, and just use half.  For a more chocolaty cake, choose the bittersweet chocolate]

½ stick (¼ cup) butter

½ cup powdered sugar

1 whole egg

1 egg yolk

3 tablespoons flour

Ice cream, cool whip, or whipped cream for serving

Instructions

1. In a small, heavy saucepan (preferably in a double boiler), melt the chocolate squares and butter on low heat, stirring constantly.
2. When the chocolate and the butter have melted together completely, remove from heat.  You can now transfer the mixture to another bowl, or if you are careful (and you are like me and do not want to dirty more dishes than necessary), you can mix everything together in the saucepan.
3. Add the powdered sugar, and stir until combined.
4. Add the egg and egg yolk, and stir until combined.
5. Add the flour, and stir until combined.
6. Divide the batter into two buttered custard cups.  You can refrigerate the second cup for the next day if you only want to make one--just cover it with plastic wrap and put it in the refrigerator.
7. To bake, preheat oven to 375.  Place custard cup(s) on a baking sheet, and bake for 13 to 14 minutes, or until the top is just barely cooked.
8. To serve, let the cake cool for a minute before running a knife or small spatula around the edges.  Once the edges are loosened, gently turn onto a plate and serve with ice cream, cool whip, or whipped cream.  If you, however, would like to minimize the cake to plate potential cake loss (again, like me), simply put the custard cup with the cake in it onto a small plate and top with the ice cream/cool whip/whipped cream.

Maple-Glazed Pumpkin Spice Cakes

Ingredients

for the pumpkin cakes

¼ cup butter, at room temperature

¼ cup sugar

1 egg

1 teaspoon vanilla

⅓ cup pumpkin puree (not pumpkin pie filling!)

⅓ cup all-purpose flour

⅛ cup cake flour

1 teaspoon baking powder

⅛ teaspoon salt

¼ teaspoon pumpkin pie spice

¼ teaspoon cinnamon

for the maple glaze

1 ½ tablespoons maple syrup (or you can just use Hungry Jack or Aunt Jemima--which is actually not real maple syrup)

1 tablespoon water

¾ cup powdered sugar

Instructions

1. Cream together the butter and sugar until smooth.
2. Beat in the egg and vanilla until well-combined
3. Mix in the pumpkin puree.
4. Add the rest of the dry ingredients, and stir together until just combined.
5. Spoon mixture into two greased custard cups, and bake in the oven for about 25 to 30 minutes at 350.
6. While they are baking, prepare the maple glaze by mixing together the maple syrup, water, and powdered sugar in a small bowl.
7. When the cakes are ready to come out of the over, allow them to cool for a few minutes, and then spoon the glaze over the top.  Serve.

Other easy small-batch dessert recipes

Microwave Peanut Butter Brownie

Coffee Cake in a Mug

Banana Mug Cake with Cream Cheese Frosting

S'mores Cups

Microwave Peanut Butter Mug Cake