1. key west grilled chicken with cilantro-lime cauliflower rice

    birchemberger:

    This recipe is from Iowagirleats.com and is definitely worth sharing. The cauliflower rice is amazing, and a nice, no carb side option. 

    Ingredients:

    For the Key West Grilled Chicken:

    1/4 cup soy sauce

    1/4 cup honey

    3 Tablespoons vegetable or canola oil

    3 Tablespoons fresh lime juice (1-2 limes worth)

    3 garlic cloves, crushed

    1/2 jalapeno, seeded

    4 chicken breasts

    For the Mango Salsa:

    1 mango, chopped

    1/2 jalapeno, seeded & minced

    2 green onions, sliced

    1 garlic clove, minced

    1/4 cup cilantro, chopped

    juice of 1 lime

    salt & pepper, to taste

    For the Cilantro-Lime Cauliflower Rice:

    6 cups shredded cauliflower (about 1 head)

    4 teaspoons vegetable or canola oil

    salt

    1-2 Tablespoons fresh lime juice

    1/4 cup cilantro, chopped

    Directions:

    1. For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Add jalapeno, squish to coat chicken in marinade, then refrigerate for 1 hour, or up to 8 hours. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.

    2. For the mango salsa: Combine all salsa ingredients in a bowl. Refrigerate until ready to use.

    3. For the cilantro-lime cauliflower rice: Shred cauliflower using the shredding blade on a food processor, or by hand with a flat or box grater. Heat vegetable oil in a large skillet over medium-high heat. Add cauliflower, season with salt, then saute until soft and just starting to turn golden brown, about 10 minutes. Turn off the heat, then add 1 Tablespoon lime juice and cilantro. Taste and add more lime juice if desired.

    *Tip: To make all three components of this recipe you’ll need 1 bunch cilantro, 1 jalapeno, and 4 limes.


     
  2. chicrecipes:

Easy Zucchini and Cauliflower Curry Recipe
serves 3-4
Ingredients 1 ½ tablespoons Oil ½ teaspoon Cumin seeds, optional A pinch of asafetida, optional ½ large red onion, diced 2 garlic cloves, minced 2 teaspoons curry powder One 14 oz can of diced or crushed tomatoes. I like San Marzano or Muir Glen. 2 zucchinis, about 12 oz 6 cauliflower florets (about 1 heaping cup of florets) 1 carrot ¼ cup coconut milk Chopped cilantro or mint for garnish
Method 1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using.
2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.
3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.
4. When the onions are browned, add minced garlic and stir for 30 seconds.
5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.
6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets.
7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.
Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.
Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread.

    chicrecipes:

    Easy Zucchini and Cauliflower Curry Recipe

    serves 3-4

    Ingredients
    1 ½ tablespoons Oil
    ½ teaspoon Cumin seeds, optional
    A pinch of asafetida, optional
    ½ large red onion, diced
    2 garlic cloves, minced
    2 teaspoons curry powder
    One 14 oz can of diced or crushed tomatoes. I like San Marzano or Muir Glen.
    2 zucchinis, about 12 oz
    6 cauliflower florets (about 1 heaping cup of florets)
    1 carrot
    ¼ cup coconut milk
    Chopped cilantro or mint for garnish

    Method
    1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using.

    2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.

    3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.

    4. When the onions are browned, add minced garlic and stir for 30 seconds.

    5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.

    6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets.

    7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.

    Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.

    Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread.

     
  3. iwannamakethat:

Lentil Chili
Ingredients:
8 cups low-sodium vegetable broth, divided
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, finely chopped
4 teaspoons salt-free chili powder
1 package brown lentils (about 2 1/4 cups lentils)
2 cans no-salt-added diced tomatoes
1/4 cup chopped cilantro
Method:
Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.

    iwannamakethat:

    Lentil Chili

    Ingredients:

    • 8 cups low-sodium vegetable broth, divided
    • 1 medium yellow onion, chopped
    • 1 large red bell pepper, chopped
    • 5 cloves garlic, finely chopped
    • 4 teaspoons salt-free chili powder
    • 1 package brown lentils (about 2 1/4 cups lentils)
    • 2 cans no-salt-added diced tomatoes
    • 1/4 cup chopped cilantro
    Method:

    Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.

     
  4. image: Download

    adriennes:

This dip is the reason that I fell in love with Heidi Swanson (guac with curry?!), and I like sharing it with new people. We made a batch yesterday to enjoy with Corinne and Mahnaz after our gardening adventure.
Avocados and Mustard Seeds (from Super Natural Every Day)


2 ripe avocados
2 teaspoons fresh lemon juice
Scant 1/2 teaspoon salt 
1/2 cup coarsely chopped fresh cilantro
1 tablespoon butter 
1 teaspoon mustard seeds
1 small yellow onion, mined
2 cloves garlic, finely chopped
1 teaspoon curry powder
1 small chile, minced
Cut each avocado in half, remove the pit, and scoop the flesh into a small bowl.  Add the lemon juice, salt, and most of the cilantro.  Mash the avocados a bit with a fork, but don’t overdo it— you want the mixture to be quite chunky.  Set aside.Heat the butter n a skillet over medium-high heat.  When it is hot, add the mustard seeds.  Keep a lid on hand because the seeds will scatter as they pop.  When the spattering stops, after about a  minute, stir in the onion and sauté for 2 to 3 minutes, until the onion is translucent.  Stir in the garlic, curry powder, and chile.  Count to ten, and then remove from heat.  Stir in the avocado mixture, but just barely, and transfer to a serving bowl.  Serve warm or at room temperature.  Garnish with remaining cilantro. 

    adriennes:

    This dip is the reason that I fell in love with Heidi Swanson (guac with curry?!), and I like sharing it with new people. We made a batch yesterday to enjoy with Corinne and Mahnaz after our gardening adventure.

    Avocados and Mustard Seeds
    (from Super Natural Every Day)

    • 2 ripe avocados
    • 2 teaspoons fresh lemon juice
    • Scant 1/2 teaspoon salt 
    • 1/2 cup coarsely chopped fresh cilantro
    • 1 tablespoon butter 
    • 1 teaspoon mustard seeds
    • 1 small yellow onion, mined
    • 2 cloves garlic, finely chopped
    • 1 teaspoon curry powder
    • 1 small chile, minced
    Cut each avocado in half, remove the pit, and scoop the flesh into a small bowl.  Add the lemon juice, salt, and most of the cilantro.  Mash the avocados a bit with a fork, but don’t overdo it— you want the mixture to be quite chunky.  Set aside.

    Heat the butter n a skillet over medium-high heat.  When it is hot, add the mustard seeds.  Keep a lid on hand because the seeds will scatter as they pop.  When the spattering stops, after about a  minute, stir in the onion and sauté for 2 to 3 minutes, until the onion is translucent.  Stir in the garlic, curry powder, and chile.  

    Count to ten, and then remove from heat.  Stir in the avocado mixture, but just barely, and transfer to a serving bowl.  Serve warm or at room temperature.  Garnish with remaining cilantro. 
     
  5. kyerabianca:

Easy Pad Thai
I just want a huge bowl all to myself for cheat day.

    kyerabianca:

    Easy Pad Thai

    I just want a huge bowl all to myself for cheat day.

     
  6. fridgebook:

Avocado Pasta
Ingredients:
Whole wheat spaghetti1 large ripe Avocado, pitted and peel removed1 tablespoon fresh lime juice1 clove garlic, minced1/4 cup chopped fresh cilantro1/2 teaspoon kosher salt, or to tasteFreshly ground black pepper, to taste
Directions:
1. Bring water to a boil in a medium sized pot. Salt the water and add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy.
3. When pasta is done cooking, drain and place pasta into a large bowl. Add the sauce to the pasta and toss until pasta is well coated. Season with additional salt and pepper, if desired. Serve immediately.

    fridgebook:

    Avocado Pasta

    Ingredients:

    Whole wheat spaghetti
    1 large ripe Avocado, pitted and peel removed
    1 tablespoon fresh lime juice
    1 clove garlic, minced
    1/4 cup chopped fresh cilantro
    1/2 teaspoon kosher salt, or to taste
    Freshly ground black pepper, to taste

    Directions:

    1. Bring water to a boil in a medium sized pot. Salt the water and add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

    2. While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy.

    3. When pasta is done cooking, drain and place pasta into a large bowl. Add the sauce to the pasta and toss until pasta is well coated. Season with additional salt and pepper, if desired. Serve immediately.

     
  7. Tom Yum recipe | Hot and Sour Soup recipe | Thai recipes

    what2cook:

    Tom Yum can be made with a number of ingredients. The version given here is for a simple tom yum het (mushroom soup), but it can also be tom yum kai (chicken), tom yum moo (pork), tom yum neua (beef), or tom yum khoong (shrimp), by simply substituting the mushrooms for another flavor ingredient. You can also mix and match to suit yourself.

    Note: the Thais serve the soup with the rest of the meal, usually in a large soup tureen, and each diner serves themselves, and uses it to wash out the mouth between selections from the other foods.:

    2 pounds fresh mushrooms (or other ingredient),
    cut into convenient spoonable size pieces
    2 stalks lemon grass, bruised (this isn’t eaten, but
    is an essential flavorant)
    2 “kaffir” lime leaves (use lime zest if you can’t get it)
    2 coriander (cilantro) plants, chopped.
    10 to 15 prik ki nu (birdseye chiles), thinly sliced.
    2 to 5 dried red chiles
    Juice of 3 or 4 limes
    2 or 3 tablespoons sliced bamboo shoots or coconut shoots
    2 to 3 tablespoons fish sauce.
    1 to 2 tablespoons “chiles in oil”

    The “chiles in oil” or nam prik pao can be bought in small glass bottles from oriental specialty stores. You can also make your own:

    Nam Prik Pao
    4 tablespoons oil
    3 tablespoons chopped garlic
    3 tablespoons chopped shallots
    3 tablespoons coarsely chopped dried red chiles
    1 tablespoon fermented shrimp paste
    1 tablespoon fish sauce
    2 teaspoons granulated sugar

    See the whole recipe here

     
  8. projecttastytreats:
Cheesy Enchilada Casserole(Recipe from Just Get Off Your Butt and Bake)Ingredients 1 pound lean ground beef (90% lean)  1 large onion, chopped or season with Onion powder or minced onion  2 1/2 cups salsa  1 can (15 ounces) black beans or red kidney beans, rinsed and drained  1/4 cup reduced-fat Italian salad dressing  2 tablespoons reduced-sodium taco seasoning  1/4 teaspoon ground cumin  6 flour tortillas (8 inches)  1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)  3/4 cup reduced-fat sour cream *Note: I used 1/2 cup  2 cups (4 ounces) shredded reduced-fat Mexican cheese blend  1 cup shredded lettuce  1 medium tomato, chopped 1/4 cup minced fresh cilantro Directions In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, sour cream, taco seasoning and cumin. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like. The last & final layer should be a healthy dose of grated cheese. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.  Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

    projecttastytreats:

    Cheesy Enchilada Casserole(Recipe from Just Get Off Your Butt and Bake)


    Ingredients
    1 pound lean ground beef (90% lean)
    1 large onion, chopped or season with Onion powder or minced onion
    2 1/2 cups salsa
    1 can (15 ounces) black beans or red kidney beans, rinsed and drained
    1/4 cup reduced-fat Italian salad dressing
    2 tablespoons reduced-sodium taco seasoning
    1/4 teaspoon ground cumin
    6 flour tortillas (8 inches)
    1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
    3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
    2 cups (4 ounces) shredded reduced-fat Mexican cheese blend
    1 cup shredded lettuce
    1 medium tomato, chopped
    1/4 cup minced fresh cilantro

    Directions
    In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
    Stir in the salsa, beans, dressing, sour cream, taco seasoning and cumin.
    Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
    Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
    The last & final layer should be a healthy dose of grated cheese.
    Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
    Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

     
  9. Albondigas Soup

    what2cook:

    Albondigas soup is a traditional Mexican meatball soup (“albondigas” means “meatballs” in Spanish) that my mother has cooked for our family for almost 50 years. It is our version of comfort food. What makes the flavor of albondigas soup distinctive is the chopped mint in the meatballs. I once complained to a Mexican chef about the lack of mint in his cookbook’s albondigas soup recipe, and he looked at me with surprise and said, “my mother puts mint in her albondigas!” You can, of course, skip the mint, substitute with a little fresh oregano or some cilantro, but to me, the soup’s not the same without it. You can also vary the vegetables added, depending on what you have on hand and what’s in season.

    If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea. You can also vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Or you could add some chopped fresh zucchini or corn. My mother often puts a couple extra tablespoons of chopped fresh mint directly into the soup. Feel free to substitute ground turkey for the ground beef, we do it often.

    * 2 Tbsp olive oil
    * 1 large onion, chopped
    * 1 large garlic clove, minced
    * 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
    * 1/2 cup of tomato sauce

    * 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
    * 2 large carrots, peeled and sliced

    * 1/3 cup of raw white rice
    * 1 pound ground beef
    * 1/4 cup of chopped fresh mint leaves
    * 1/4 cup of chopped parsley
    * 1 raw egg
    * 1 1/2 teaspoon salt
    * 1/4 teaspoon black pepper
    * A dash of cayenne (optional)

    * 1 1/2 cup of frozen or fresh peas
    * 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
    * Salt and pepper
    * 1/2 cup chopped fresh cilantro

    *If using prepared stock, be sure to use gluten-free stock if you are cooking gluten-free.

    See the whole recipe here

     
  10. Chicken and Couscous Roll-Ups

    what2cook:

    Prep Time:15 min
    Start to Finish:15 min
    makes:6 roll-ups

    1 box (5.7 oz) roasted garlic and olive oil-flavored couscous
    1 1/4 cups water
    1 tablespoon olive or canola oil
    1 can (10 oz) chunk chicken in water, drained
    6 flour tortillas (8 inch)
    6 tablespoons reduced-fat sour cream
    1/2 cup chopped tomato (1 small)
    1/4 cup chopped fresh cilantro

    See the whole recipe here