Thai Coconut Curry

Ingredients (sorry, didn't really pay attention to the exact amounts, but for the most part it doesn't matter because you'll want to change it according to your own tastes):
sesame oil
3 tsp. minced ginger
2 tsp. minced garlic
two handfuls of julienned red, yellow and orange bell peppers
1 bunch green onion
1 tbls. curry powder
2 tbls. soy sauce
2 tsp. brown sugar
salt for taste
2 13.5 oz cans of coconut milk
cilantro chopped for garnish
protein source (tofu, chicken, fish, etc.)
powdered red pepper
1 onion julienned
1/2 lemon, juiced
2 tsp. cumin
2 roma tomatoes julienned
handful sliced shitake mushrooms

Directions:
1. Heat oil in pan on medium low (2 min)
2. Add ginger and garlic (3 min)
3. Add peppers, onion and mushrooms (increase heat to medium)
4. Add protein
5. Add curry, cumin, red pepper powder
6. Add soy sauce, sugar, salt, coconut milk
7. Add tomatoes

Spanakopita

Ingredients:
6 oz. feta
2 c. chopped spinach
olive oil
1/2 c. diced onion
salt and pepper to taste
dill, parsley and Parmesan cheese for taste (optional)
phyllo dough

Directions:
1. Heat olive oil
2. Sautee onions until translucent, then add spinach.
3. Sautee for about ~2 minutes
4. Drain excess liquid.
5. Mix in feta, salt, pepper, dill, parsley and Parmesan cheese

Follow phyllo dough directions from box.

Can you tell how lazy I'm getting about writing up my recipes?  But seriously, I think all phyllo dough boxes have directions on how to correctly use phyllo dough.  Once you know how to use it, just place the filling, wrap the dough, brush olive oil over the tops and bake at 350 F for about 20 minutes.

Fiesta Chicken

Ingredients:
1 cup corn
1 cup black beans (from a can)
1 cup tomatoes diced
3/4 cup onion diced
1 tbls. jalapeno diced (de-seed if you don't want it to be spicy)
cumin, lemon juice, taco seasoning and cilantro for taste
green onions for garnish
2 chicken breasts.

Directions:
Microwave corn and beans for about 45 seconds.
Sautee onion and jalapeno for about 2 minutes.
Use the same pan to cook chicken.
Mix all ingredients together except for chicken.
Place "salsa" over chicken.


This recipe is soooo ridiculously easy.  I read some recipes that required more effort which I didn't really want to put in so I just made something up.  Enjoy!

Raspberry Tartlets

Ingredients:

3 oz. cream cheese
1/2 c. unsalted butter
1 c. all purpose flour
1 pinch salt
1 12-14 oz. jar of raspberry preserves
1 tsp. orange zest
1 tsp. baking powder
1/2 tsp. vanilla extract
2 tbls. sugar
milk (if needed)
fresh raspberries (optional)

Directions:
Preheat oven to 375 F.
- Mix cream cheese and butter
- Add flour, salt, orange zest, baking powder and sugar to cream cheese and butter
- Add vanilla extract and milk (if needed) to make a crumbly dough
- Roll into balls and make an indentation to place the raspberry preserves in
- Mix raspberry preserves with fresh raspberries
- Place tartlets onto a floured baking sheets
- Place raspberry preserves in the tartlets
- Bake for about 10-15 minutes










I really suck at organizing my blog post to make it look prettier... how do I make the pictures line up side by side?  Anyway, I've found a lot of pictures I have taken of food but I just never got around to posting them online.  Unfortunately, I don't always write down the recipe so having the pictures don't really mean anything if I can share the recipe with everyone either.  Fortunately, this was one recipe that I happen to write down and have pictures of so I hope you enjoy it!

Broccoli Casserole

Ingredients:
2 c. broccoli florets (if fresh, steam them; if frozen, let them thaw- no need to use a steamer)
1 c. shredded sharp cheddar cheese + extra cheese for topping
1 c. milk
2 tblsp. flour
salt and black pepper for taste
olive oil
1/2 c. onion chopped
bread crumbs

Optional ingredients:
Red pepper, garlic powder and onion powder to taste

Directions:
Pre-heat oven to 350 F.
Heat oil in pan
Place chopped onions in pan, wait until translucent, then add milk
Add flour through a sifter to make sure no clumping occurs
Add desired spices
Stir constantly
Add grated cheese
Mix in broccoli
Place in casserole dish or loaf pan
Sprinkle cheese on top
Sprinkle bread crumbs over cheese
Bake for ~45 minutes


Yum! delicious!  I don't really like broccoli (bad experience once with Chinese food and broccoli) but if you drench it in cheese, it tastes really good!  Definitely making this again!  Although, probably not that healthy for you.  I tried to minimize the amount of cheese used as much as possible.  You can also add some Parmesan cheese if you want to use less cheese since Parmesan has a stronger flavor.  As you can see from the picture, I already dug in before I could take nice artistic pictures... it turned out that well!

Stuffed Mushrooms

~20 white mushrooms stemmed
1 c. plain bread crumbs
3/4 c. Parmesan cheese
2 tbl. parsley flakes
1 tbl. onion powder
1 large roma tomato diced
3 garlic cloves
black pepper to taste
olive oil

Directions:
Pre-heat oven to 400 F.
Grease baking sheet with olive oil
Mix all ingredients, add a little bit of olive oil to mixture.
Place in mushrooms.
Place on sheet.
Bake for ~20 min.

I don't really have a very good picture of the stuffed mushrooms... and as you can see, they were eaten before I could get a picture.  This is a really easy recipe.  The secret to good stuffed mushrooms is removing the stem and NOT using them for the stuffing.  Enjoy!

Cauliflower Curry

It has been ages since I've posted and unfortunately I didn't take pictures of all the stuff I have made since I stopped posting... but here are the recipes for stuff that I have pictures for!!!
Cauliflower Curry (Flower Nu Shak)

Ingredients:


2 c. cauliflower cut into florets
1 c. frozen peas
2 tsp. cumin and coriander seed powder (dhana jeeru)
1 tsp. turmeric
1 tsp. cumin seeds
a pinch of asafoetida (hing)
~ 1 tbls.oil
salt and chili pepper to taste

Directions:
Place oil in pan on medium-low heat, add cumin seeds.
After about 1 min, add flower and peas.
Then add the rest of the spices.
Mix and cover the pan until cauliflower is cooked.


Note: I'm pretty sure this is how the recipe goes... I'm kind of guessing off the top of my head right now from what I remember when I made this about five months ago.  And no, I didn't write the recipe down... I wasn't exactly following a recipe when I made this.  I will make this again in the future and update this accordingly!  (Don't be worried about using this recipe though, the only things I would probably change are maybe adding mustard seeds and maybe using less dhana jeeru... two things that will not significantly alter the taste into something inedible).