Sweet Love and Ginger

Dinner 4 1

Kchidhi – Easy, Clean, Vegan, and Delicious

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This is a easy and healthy recipe based on traditional Indian Kchidhi.

In my vegetarian adventures lately I have been stumbling across some really interesting new blogs that I will definitely be sharing with
you guys in the near future. This recipe is one that I adapted from one of these blogs, Holy Cow. It’s a super simple rice dish that I made for my lunch
at the beginning of the week. It was actually filling and satisfying enough to get me through the entire week without getting bored. That is something that never happens.

This recipe actually serves 4-6 people, but I’m sharing it here today because I think it’s a great vehicle for the single person to eat
all week. I just added whatever leftover veggies we had the night before, or steamed up some new ones and I had a complete meal that varied a little
throughout the week.
The version you see here is a simpler version, I guess you could say I “Americanized” it, but I wanted it to be an approachable recipe. The
original recipe isn’t difficult by any means, but I opted not to use a pressure cooker, and frozen veggies, to speed up the whole process.

 

Note: Garam Marsala was not available at my regular grocery store, however I did find it at whole foods.

 (Original Recipe)

Kchidhi – Easy, Clean, Vegan, and Delicious
Prep time:
Cook time:
Total time:
Serves: 4-6 Servings
Ingredients
  • 1 tsp vegetable oil
  • 1 large onion, chopped
  • ¼ tsp turmeric
  • ½ tsp cayenne
  • 1 tbsp coriander
  • 1 tsp garam masala
  • 1 tbsp dried ginger
  • 1 tbsp tomato paste
  • 1 ½ cups brown rice
  • 1 cup moong dal (lentils)
  • 1 cup frozen peas and carrots
  • Salt & pepper to taste
Instructions
  1. Place the moong dal in a bowl with 1 cup of water and let it sit for 15 minutes.
  2. Meanwhile heat oil in a large thick bottomed sauce pan, saute the onion for 5 minutes or so, until it is translucent and begins to carmelize.
  3. Add turmeric, cayenne, coriander, and ginger stirring for an additional minute.
  4. Stir in tomato paste for one minute then add rice moong dal (with liquid) and then 4 cups more water. Stir well and bring liquid to a boil. Reduce to a simmer, cover and cook for 35-40 minutes or until the rice and lentils are soft.
  5. Stir in the frozen vegetables and garam masala. Then remove from heat. There should be some liquid left in the bottom of the pan so that the consistency is similar to a risotto. Serve warm.

Loaded Greek Salad

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Loaded Greek Salad
It’s Tuesday, and I’m posting because I was too busy recovering from bachelorette party shenanigans to put anything together for yesterday. I’m pretty sure that none of you noticed, but I still feel guilty enough to explain my reasons why.
So ok now that that is out of the way let get on with today’s post.
I was flipping through my previous posts, you know wondering at my own genius and taking note of a few things, when I realized that I never covered a recipe I meant to cover right after I did this post. It’s fitting because this is a great salad to help bounce back after a long weekend of champagne, rocking out, and too rich food.
This is one of my favorite salads to make at home. I love the bold colors, and different textures. If you want to up the protein add an egg, or some grilled chicken, but they aren’t necessary this is a super hearty salad that stands on its own for an awesome and easy summer meal.
Loaded Greek Salad
I think it’s pretty obvious that this one is clean and healthy, but it’s also packed with antioxidants and tons of nutrients. I paired it down to serve one, for ease, but it’s super easy to double.
Loaded Greek Salad
Prep time:
Total time:
Serves: Serves 1
Ingredients
  • 1 cup mixed baby lettuce
  • ½ cup baby arugula
  • A handful of cherry tomatoes
  • ½ a cucumber, sliced
  • 1 tbsp of red onion, chopped
  • 2 tbsp chopped fresh parsley
  • ½ cup of low sodium chickpeas, canned, drained
  • ¼ cup of kalamata olive, halved
  • 1 tbsp of low fat crumbled feta cheese
  • Salt & Pepper to taste
  • Light drizzle of balsamic vinegar
Instructions
  1. In a large bowl toss all ingredients together and serve
  2. immediately.

Since we are on the topic what’s your favorite hang over cure? I sure could have used some good ones this weekend.

One Pot Ground Beef Stroganoff; A Classic Simplified

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One Pot Ground Beef Stroganoff

It’s turkey hunting season in Vermont.

For those of you who don’t have a hunting obsessed significant other I will explain that this means I will be pretty much on my own for the next couple weekends since I don’t find getting up at 3:30am on the weekends all that much fun, especially if it means my old lady behind needs to be in bed by about 7pm.

…

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D4One: Shrimp Fried Rice

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Shrimp Fried Rice
Fried rice is probably one of the easiest recipes ever, and shrimp fried rice is only about 1/8 of a degree more difficult. It’s also something that can be made pretty easily from pantry staples, so no additional shopping is needed.  I made this recipe the easiest I possibly could, even cutting out a lot of chopping and shucking by using frozen peas and carrots. Of course you can also use fresh veggies, I do suggest cutting them up pretty small, and at least tossing the carrots in the pan at the same time as the onion so that it cooks all the way through, and otherwise it’s basically all the same.
Shrimp Fried Rice

This recipe, though suited for one is pretty easy to double, triple, or even quadruple to feed a crowd. I was able to stretch this recipe for one to feed both me and Chuck by steaming up a large batch of Asian style veggies. We are trying to keep it a little healthy over here.

PS. This one is clean too.

Shrimp Fried Rice
Shrimp Fried Rice
Prep time:
Cook time:
Total time:
Serves: 1 serving
Ingredients
  • 4 oz. of Shrimp (about 9 medium shrimp), peeled & deveined
  • 1 tbsp low sodium soy sauce
  • 1 tbsp low sodium teriyaki sauce
  • 1 tsp ground ginger
  • 1 tbsp extra virgin olive oil
  • ½ a small onion, peeled and chopped
  • 1 egg
  • ½ cup of frozen peas and carrots
  • ½ cup of cooked brown rice
  • handfull of green onions, chopped (optional)
Instructions
  1. In a small bowl combine soy sauce, teriyaki sauce and ginger then add shrimp and toss. Allow them to marinate at room temperature for about 10 minutes.
  2. Preheat a large sauté pan with oil over medium high heat. Add the shrimp and sauté for about 30 seconds a side, or until they begin to turn pink. Remove from heat and set aside.
  3. Reduce the heat to medium (you may need to add some more oil) and add onion to the pan cooking for 2-3 minutes, or until they begin to turn translucent.
  4. Add the egg right into the pan and using a spatula mix well, breaking the yolk and cooking through.
  5. Then add the vegetables, and rice tossing well to mix and heat through.
  6. Stir in the shrimp, and green onion to the pan and again mix well.
  7. Serve immediately with an extra drizzle of soy sauce.

Chipotle BLT, with Avocado & a Fried Egg

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Chipotle BLT, with Avocado & a Fried Egg

 

I am putting eggs & Chipotle on everything lately. Although
fabulous on their own they seem to be even better together. This amazing
sandwich is the brain child of this whole phase I’m going through. Like any
good food blogger I came up with this idea all on my own and then googled it so
make sure I didn’t see it subconsciously somewhere else first. It happens a
lot.
This guy; he made it first, I have to give him credit because his
food is amazing, and I’m kind of in love with his blog.
My recipe is a little different, because I was too lazy to go to
the store and buy chipotle peppers in adobo sauce, and why when I have the
powder at home?
Chipotle BLT, with Avocado & a Fried Egg
 
Chipotle Mayo BLT, with Avocado & a Fried Egg
1/3 cup plain mayo
2-3 tsp chipotle powder
2 slices of bread, toasted
1 egg, fried
3-4 strips of bacon, cooked
1-2 slices of tomato
A few lettuce leaves
½ an avocado, sliced
 
In a small bowl whisk together the mayo and chipotle powder.
Spread about a tablespoon on one slice of bread. On the other, layer all other ingredients
and top with the other slice, mayo side down. Serve immediately.
This little baby was served with a side of Baked Garlic & Salt
Fries. Super easy, delicious and sure to please ANYONE, even picky little kids. My suggestion is to gobble them up with a bit of the chipotle mayo, or even mix it with some ketchup before dipping. It’s pretty outstanding.
Baked Garlic & Salt Fries
 

2-3 large potatoes, sliced 
1 tbsp extra virgin olive oil
3 cloves of garlic, minced
1/2 tsp salt
1/4 tsp pepper


Preheat the oven to 450 degrees. On a baking sheet toss the potatoes with all other ingredients until well combined. Spread across the sheet and bake for 30-35 minutes or until golden and crisp. serve immediately.