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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.

Green Soup

14 Nov

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

  • 2 Tbs. butter
  • 3 carrots, diced
  • 2 celery sticks, diced
  • 1/2 onion, diced
  • 5 cloves garlic, smashed and minced
  • 2 lb. green veggies (brussel sprouts, ends cut off and halved or broccoli with kale, or some other combination (asparagus not popular))
  • 4 c. broth
  • 6 c. water
  • 2 tsp. sea salt
  • 1/4 tsp. cayenne
  • 2 tsp. dried thyme
  • 2 tsp. yellow mustard seed, ground
  • heavy cream (optional, added before serving)

Melt butter. Saute carrots, celery, and onion on low ~10 min. Add garlic, then add green veggies, broth, sea salt, cayenne, thyme, and mustard. Cook in pressure cooker ~5 min. (with quick release) or simmer on stovetop until soft. Use an immersion blender to puree. Add ~2 Tbs. heavy cream to each bowl 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)

Cheesy Tuna Pasta

31 Dec

Cheesy Tuna Pasta (adapted from One Skillet Cheesy Tuna Pasta  at http://www.chelseasmessyapron.com)

  • 4 Tbs. butter
  • 2 c. milk
  • 1 c. water
  • 1/2 box (~6 oz.) spaghetti broken into pieces
  • 2 (5 oz.) cans tuna
  • 1/4 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 to 1 tsp. salt
  • 1/2 tsp. dry mustard (or 1/2 Tbs. liquid mustard)
  • 2 c. shredded cheese
  • 1 c. peas
  • 2 to 4 Tbs. pickles, minced
  • 1 tsp. dried parsley

In a large pot, over medium heat, add the butter, milk, water, spaghetti, tuna, paprika, garlic powder, salt, and mustard. Bring to a boil, then cover and turn heat to medium-low. Cook for 10-15 min. stirring every few minutes until thick. Add the cheese, peas, and parsley. Season to taste with salt, pepper, or hot sauce.

Meat and Tomato Soup

11 Dec

Meat and Tomato Soup (adapted from Venison Italian Soup from allrecipes.com)

  • 1 lb. ground meat (used venison)
  • 1/2 onion, diced
  • 1 large carrot, diced
  • 2 celery, diced
  • 1 (15 oz) can beans (used kidney)
  • 1 c. green beans, cut into 1″ pieces
  • 1 zucchini/squash, diced
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 4 c. broth/water
  • 1 Tbs. beef Better Than Bouillon
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 bay leaf
  • 3/4 tsp. sea salt
  • 1 to 2 c. leftover pasta

In a large stovetop pressure cooker, brown the meat. Remove and set aside. Saute the onion, carrot, and celery for a few minutes. Then add the rest of the ingredients except the pasta. Cook at pressure for 6 min. Natural release for 5-10 minutes. Add the pasta while still hot. Optional – add cream to the broth.

Cranberry Sauce

25 Nov

Cranberry Sauce

  • 24 oz. cranberries, fresh or frozen (wrinkled ones removed)
  • 2 pears or apples, diced
  • 1/4 c. orange juice, freshly squeezed
  • 1 Tbs. orange zest
  • 1/2 c. coconut sugar
  • 1/2 c. dried whole cane sugar
  • 1/2 cinnamon stick
  • 1/2 c. honey or 1/2 c. maple syrup

Mix together the cranberries, pears, orange juice, orange zest, coconut sugar, cane sugar, and cinnamon stick in a stovetop pressure cooker. Cook on high for 7 min. Let release naturally for at least 10 min. Open up and stir in the honey or maple syrup.