Tag Archives: vegetables

Slow Cooker Vegetable Curry

The weekend before last, my dad threw my mom a surprise milestone birthday party. 75 people, fabulous food and an open bar… my dad sure pulled off a party, and my mom was completely surprised… what a good man!

Sadly, I couldn’t make it home for the Sunday afternoon bash, so I went home this past weekend for a long weekend. One perk of my job is that when the Federal Reserve is closed, I get the day off. And they like their holidays!

It was a gorgeous weekend. On Saturday, I went for a walk down along the water with my parents and the dog. It was great to feel that salty, sea breeze on my face; I’m a beach kid, what can I say. Later on, we had my cousins over for dinner. On Sunday, I went for a long hilly run, met my best friend for breakfast and then went for a hike up Bluffs Head with my parents.

Sunday night, I went to meet my cousins’ new puppy, Scout, he’s so cute. On Monday, I volunteered at the Branford Community Dining Room, the soup kitchen where I used to volunteer at though high school and my summers home from college. It was great to see the CDR Ladies! Then I headed back up to Vermont.

It was an awesome weekend home and just what I needed! I mean who wouldn’t want to hang out with their family and this sleepy puppy… 14 years young! Love that Dexter dog.

The other morning I made this curry recipe in my slow cooker. I just threw everything in, turned it on low and left it while I went to work. 5 minutes before we were ready to eat dinner, I added a few splashes of coconut milk and a few handfuls of chopped baby spinach and that was it! While I waited for the spinach to wilt, I cooked up some whole wheat couscous. It was pretty darn good and so easy!

Slow Cooker Vegetable Curry

1 tablespoon olive oil
2 medium onions, chopped
1 cup baby carrots, sliced 1/4 in thick
2 tablespoon curry powder
2 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 Serrano chili, minced fine
1 can of chickpeas
1 russet potato cubed, peel if you want, I didn’t
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoon cumin
1/2 teaspoon of red pepper flakes
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup of vegetable stock
1 cup of water
3 cups fresh baby spinach, roughly chopped
1/2 to 3/4 cup light coconut milk
 

Heat oil in a sauté pan over medium heat, add in onions and cook for 1 minute, then add in carrots and sauté for 4 more minutes. Add in curry powder through Serrano chili, and sauté for an additional minute. Transfer the mixture to your slow cooker and add in the remaining ingredients through the water. Stir and cover. Cook on low for 10 hours or high for 6, stirring occasionally. Five minutes before serving, stir in chopped spinach and coconut milk. Serve over rice, couscous, or your desired grain.

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Filed under Dinner

Vegetable and Quinoa Croquettes with Spicy BBQ Sauce

Last Saturday was Switchback Brewery’s 10th anniversary and they threw a big party. They had a live band, local food vendors, brewery tours and other activities on their lawn. For $10 you got 3 beer tickets, 1 food ticket, and a newly bottled 22 of switchback ale. We also go access to specials at countless bars downtown with our exclusive wristband. All of this for $10! And it just so happens that we have our first keg of Switchback in the kegerator, coincidence?

I also broke in my new $13 crock pot with some switchback ale chili with cornmeal dumplings.

On another unrelated note… last week I lost my opal ring that Mark got me last year. I might have cried for a few days and tore apart our home and my work. I had everyone on the look out… And just when I had given up hope, Mark found it in our baggie of curry powder. Of all places! Maybe I have a cooking problem. (the worst part, I had looked in some of the other spices and the flour, just not the curry powder). My finger no longer feels naked!

We’ve been having warm weather the past few days, so a 6 mile run though the wooded part of the bike path was a must. This morning I woke up and decided to make vegetable nuggets croquettes… much more fancy sounding… to eat during the Pats game this afternoon. However, Mark and I ate them all by 11:30 am… they’re that good… but also good for you. These vegan croquettes are packed full of veggies and quinoa, breaded lightly in whole wheat bread crumbs and baked in the oven. Served with some doctored-up BBQ sauce, it’s a grown up twist on your childhood favorite: chicken nuggets with sweet and sour sauce. After a small amount of digesting, we burned them off with a 5 mile run along the lake. I ran 31 miles this week!

Vegetable and Quinoa Croquettes 

Makes about 22-24 croquettes
 
2 cups of broccoli florets
 1 cup of carrots, diced
 1 cup of onion, diced
 Olive oil, divided, about 1 tablespoon total
 Black pepper, divided, about 1/2 tablespoon total
 Garlic flakes, divided, about 1 tablespoon total
 Red pepper flakes, divided, about 1/2 tablespoon total
 1 russet or Yukon potato, washed and diced in 1″ cubes
 1/4 cup of quinoa, uncooked
 1/4 cup of veggies stock
 3/4 cup of water
 1 tablespoon of vegan butter
 1/2 cup of peas
 1/2 teaspoon of cayenne 
 1/2 teaspoon of cumin
 1/2 teaspoon of curry powder
 1/2 tablespoon of mustard
 1/2 cup (approximate) of whole wheat bread crumbs, you can sub gluten free bread crumbs or grind up your favorite gf crackers to keep it gf. Also look for ones low in sodium and without cheese if you want them to remain vegan.

Preheat the oven to 400 F. Chop up the broccoli, carrots and onion, and place them on a foil lined baking sheet with some of the black pepper, garlic flakes, red peppers flakes and about a teaspoon of olive oil. Place them in the oven, tossing every 10 mins or so, until cooked and a bit crispy, about 30 minutes.

While the veggies roast, chop up the potato and place in a pot of boiling water. Boil for 15-20 minutes or until a fork pierces through a potato cube easily. Once the potato is in the pot, place the quinoa in another pot with some red pepper flakes and some garlic flakes. Heat over medium high heat, tossing the quinoa frequently to toast it, about 3 minutes. Then add in 1/4 cup of low sodium veggies stock and 3/4 cup of water. Stir the quinoa and potatoes occasionally. (you will have extra quinoa left over from this recipe, store in a container and add to meals that need a little protein boost)

When the veggies are done, nice and browned, scrape them and the browned bits in a food processor and pulse to chop them coarsely. When the potatoes are done, place them in a large bowl and mash them up with butter and a teaspoon of olive oil, more black pepper and garlic flakes. Add the veggies, 1/2 cup of the cooked quinoa and the peas to the potatoes, add in the cayenne cumin, curry powder and mustard, along with more garlic, black pepper or red pepper flakes, based on your preference. (I love black pepper, garlic and red pepper flakes, so I added more). Mix everything together.

Place the bread crumbs on a plate. Put the remaining olive oil (about a teaspoon) on your baking sheet (tin foil removed and discarded). Form little croquettes, I made about 1 inch diameter balls then shaped them into more of an oval shape (like a nugget). You could use a small ice cream scoop if you want to speed up the process.

Roll each nugget in the bread crumbs and place on the baking sheet. Or you can place them in the freezer, spread out on a baking sheet, not touching, and freeze for 2 hours, then transfer them to a Ziploc bag and store in your freezer until ready to use (we froze half). When ready to bake, place them in a 400 F oven for 10 minutes, or until browned on the bottom, then flip and bake for another 5 to 7 minutes.  Serve with your favorite dipping sauce.

Doctored-Up Spicy BBQ Sauce

1/4 cup of your favorite BBQ sauce, I used Sweet Baby Ray’s Honey Chipotle
6 small Thai hot chilies, diced very fine
1 tablespoon of mustard
1 tablespoon of sriracha
Black pepper
1/4 teaspoon of garlic flakes

Combine all ingredients in a small bowl.

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Filed under Snacks

Roasted Root Vegetables

I hope every one had a good holiday.

Mine was a cooks dream:

I got an immersion blender

It came with a wire whisk attachment, a chopping bowl that chops nuts, cheese, etc. and a blending jug to measure ingredients and make smoothies etc. I’m so excited for all of the Soup Sunday’s to come!

 

A 16 piece set of ceramic bakeware

(my aunt has the same set and I fell in love with at Thanksgiving)

A tripod for my trusty Canon

I think it makes him look like a robot. I shot this with my Dad’s Nikon D40X… maybe one day I’ll be able to afford a SLR like that. Not that I don’t love my Canon, he has 14x optical zoom, 14.1 megapixels and a manual setting

and… $100 to Wegman’s, our grocery store back in Geneva… yay free food!

Christmas dinner was great, I got to use all my new cooking gadgets and it was pretty tasty too.  I was responsible for veggies and salad. I roasted a bunch of root veggies in my new bakeware and threw together a fancy looking and sounding salad (but it was super easy to make). I also made some broccoli rabe, which  I though could have been better, it was a tad bitter. I blanched it, but I guess not long enough, I think part of the issue was that it wasn’t as fresh as I would have liked.

I’ll pass along the salad and roasted root veggies recipes and keep working on the broccoli rabe.

Roasted Root Vegetables

5 carrots, peeled and cubed (big carrots, not 5 baby carrots)

3 parsnips, peeled and cubed

2 turnips, peeled and cubed

4 red potatoes, cubed (not peeled)

1 medium onion, cut in half, ends removed and sliced thinly

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon rosemary

1 teaspoons thyme

1/2 teaspoon black pepper

Placed prepared veggies on a baking sheet or in a casserole dish, top with oil, garlic and spices. Toss to coat, and bake in 400 degree oven for 30ish minutes, stirring occasionally,  until veggies are tender, and can be pierced though with a fork.

Spinach and Radicchio Salad with Pears and Parmesan

4 cups of spinach

1/2 head of radicchio, cored and sliced thinly

2 oz of parmesan, shaved (I used a vegetable peeler to do this)

1/2 a bosh pear cored and sliced thinly

Balsamic-Maple-Dijon Dressing

1 mason jar with lid (or other seal-able container)

3 tablespoons Dijon mustard

1/4 cup balsamic vinegar

1/3 cup extra-virgin olive oil

1/4 cup maple syrup

black pepper

 

Add all ingredients to mason jar, close lid and shake to combine. Shake each time before serving.

Stores in fridge or on counter for up to 2 weeks

 

For Dessert, we had Chocolate Covered Peanut Butter Balls, cheesecake and my Aunt’s famous Chocolate Cake… check out that frosting

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Filed under Dinner, Salads