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Cauliflower Curry

14 Nov

Cauliflower Curry

  • 1 tsp. coriander, freshly ground
  • 1 tsp. cumin
  • 2.5 tsp. yellow curry powder
  • 1 tsp. turmeric
  • 0.25 tsp. cinnamon
  • 1 tsp. ginger
  • 1 c. onion, diced (used white and green onions)
  • 3 cloves garlic, smashed and minced
  • 1 15oz. can diced tomatoes
  • 1 sweet potato, diced or 2 c. pumpkin/squash, diced
  • 1 15 oz. can unsweetened coconut milk
  • 0.75 c. bone broth
  • 0.75 tsp. sea salt
  • 1 head cauliflower, chopped into bite-size pieces
  • 1 c. spinach, chopped 

Combine the spices (coriander, cumin, curry, turmeric, cinnamon, ginger) in a small bowl. Saute the onion on low until soft. Add the garlic and spices, then add the remaining ingredients. Pressure cook for 6 min. Use natural or quick release.

Cream of Brussel Sprouts Soup

14 Nov

Cream of Brussel Sprouts Soup (adapted from https://www.yummly.com/recipe/Cream-of-Brussels-Sprout-Soup-2536909?prm-v1)

  • 2 Tbs. butter
  • 2 carrots, diced
  • 3 celery sticks, diced
  • 1/2 onion, diced
  • 3 cloves garlic, smashed and minced
  • 1 lb. brussel sprouts, ends cut off and halved
  • 3 to 4 c. bone broth
  • 1/2 tsp. sea salt
  • 1/4 tsp. cayenne
  • 1 tsp. dried thyme
  • 1 tsp. dried mustard
  • 0.5 to 1 c. heavy cream

Melt butter. Place carrots, celery, and onion in food processor and pulse until fine. Saute these veggies on low. Add garlic, then add brussel sprouts, bone broth, sea salt, cayenne, thyme, and mustard. Cook in pressure cooker ~5 min. or simmer on stovetop. Use an immersion blender to puree. Add 0.5 to 1 c. heavy cream before serving.

Green Bean Chickpea Amandine

9 Feb
  • 1/4 c. butter
  • 1/2 to 1 c. slivered or chopped almonds
  • 2 c. chickpeas, cooked
  • 3 cloves garlic, smashed
  • 2 lbs. fresh green beans
  • 2 tsp. lemon zest
  • 2 Tbs. lemon juice
  • 1/4 to 1/2 c. chopped parsley
  • 1 tsp. salt

Melt the butter and saute the almonds and chickpeas for a few minutes. Add the garlic and saute ~30 sec., then add the green beans, lemon, parsley, and salt. Serve over rice&quinoa.

Ground meat and carrot skillet meal

1 Feb

Ground meat and carrot skillet meal

  • 2 Tbs. oil (used butter)
  • 2 carrots, chopped finely
  • 2 celery stalks, chopped finely
  • 1/2 c. onion, chopped (used Japanese multiplier onions)
  • 1 lb. ground meat (used venison)
  • 1 c. water/broth
  • 2 Tbs. soy sauce
  • 1.5 tsp. dried thyme
  • 1/2 tsp. garlic powder
  • 1/2 to 1 tsp. salt
  • cream (optional)

Saute the carrots, celery, and onion in the oil until softened (~5 min.). Add the ground meat and cook until browned. Add broth, soy sauce, thyme, garlic, and salt. Simmer ~15 min. Serve with heavy cream on top.

Chickpea Fritters

29 Dec

Chickpea Fritters (adapted from Chickpea Fritter Puffs at http://www.fifteenspatulas.com)

  • 1.5 c. garbanzo bean flour
  • 0.5 c. whole grain flour (spelt)
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. cumin
  • 1/2 tsp. yellow curry powder
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 4 tsp. lemon juice
  • 1 c. hot water

Whisk all the dry ingredients together. Mix the wet ingredients, then add to the dry ingredients. Let sit for 10 minutes. Drop one inch balls into hot coconut oil in a cast iron skillet and flatten a bit. Cook for a few minutes, flip and cook a few minutes more (until golden brown).

Pumpkin pizza sauce

12 Nov

Pumpkin pizza sauce (adapted from Chickpea Pumpkin Veggie Pizza at http://www.veganricha.com)

  • 1 c. pumpkin puree
  • 1/2 tsp. salt
  • 1/2 tsp. sugar (optional)
  • 1 tsp. dried oregano
  • 1 tsp. fresh thyme
  • 1 Tbs. fresh sage
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. cumin
  • pinch cayenne
  • 1 to 2 Tbs. lemon juice

Venison Burgers

18 Sep

Venison Burgers (adapted from Bacon Cheddar Venison Burgers at darcyeats.wordpress.com)

  • 1 lb. ground venison
  • 2 Tbs. Panko bread crumbs
  • 1/2 to 1 tsp. italian seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 egg
  • 1 & 1/2 tsp. Worcestershire sauce
  • salt and pepper to taste (sea salt, cayenne)