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ENTREES/ Uncategorized/ Vegetarian

Veggie Korma

Veggie Korma

This recipe was inspired by betterfoodguru.com. Follow her on the Insta for vegan inspiration. I am not a vegan, but I am down with a vegan meal every now and then (more now than then). Korma is traditionally a creamy curry that uses yogurt or cream or both. Here, I used coconut milk to keep it in the vegan column. I served this with some killer homemade naan. My kitchen looked like a smoke bomb went off, but it was worth it.

This curry is great with mango chutney or some yogurt raita or both. I am a slave to condiments. Obviously, no raita for vegans unless you make it with non-dairy yogurt which would probably be really good.

Veggie Korma

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Ingredients

  • 1 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 2 cups butternut squash cubed
  • ½ head cauliflower, cut into florets
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can coconut milk
  • ½ cup almond flour
  • 2 cups greenbeans trimmed and cut into 2 inch pieces
  • 2-3 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2-3 cardamom pods, bruised
  • 3-5 cloves, whole
  • 1 teaspoon coriander
  • Fresh cilantro for serving
  • Scallions, sliced for serving
  • Slivered almonds

Instructions

1

Saute 1 onion until starting to turn golden.

2

Then add 3 cloves of minced garlic and the grated ginger and the cumin seeds and cook for about 1 minute until fragrant.

3

Add the squash, cauliflower, tomatoes and spices and cook until the veggies are softened.

4

Add a half cup of water, almond flour and coconut and stir it all up and let simmer a few minutes. Add the green beans and cook until they are as soft as you like. Serve with rice or naan or both. Top with cilantro, scallion and almonds.

Veggie Korma

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Ingredients

  • 1 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 2 cups butternut squash cubed
  • ½ head cauliflower, cut into florets
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can coconut milk
  • ½ cup almond flour
  • 2 cups greenbeans trimmed and cut into 2 inch pieces
  • 2-3 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2-3 cardamom pods, bruised
  • 3-5 cloves, whole
  • 1 teaspoon coriander
  • Fresh cilantro for serving
  • Scallions, sliced for serving
  • Slivered almonds

Instructions

1

Saute 1 onion until starting to turn golden.

2

Then add 3 cloves of minced garlic and the grated ginger and the cumin seeds and cook for about 1 minute until fragrant.

3

Add the squash, cauliflower, tomatoes and spices and cook until the veggies are softened.

4

Add a half cup of water, almond flour and coconut and stir it all up and let simmer a few minutes. Add the green beans and cook until they are as soft as you like. Serve with rice or naan or both. Top with cilantro, scallion and almonds.

ENTREES/ Italian/ Pasta/ Uncategorized/ Vegetarian

Tortellini Vegetable Soup

Tortellini soup

This is a great one pot dinner that comes together super fast. Or shall I say souper fast. Forgive me. You can load this soup up with any veggies you like in soup. I used green beans, carrot and spinach (onions and garlic of course) and cheese tortellini. The full recipe is on my site (link in bio too). I know  I mentioned that this is a one pot meal, but I feel the need to reiterate that point. On a busy weeknight this soup that feels like a meal can be your friend

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By Mrs. Kossenfloffer Serves: 8

Ingredients

  • 1 onion, chopped
  • 6-7 garlic cloves, minced
  • 3-4 tablespoons olive oil
  • 3-4 carrots sliced
  • 2-3 handfuls of fresh spinach or just use defrosted frozen
  • 1 28-ounce can crushed tomatoes
  • 1 quart chicken stock
  • 1 9 ounce package cheese tortellini (see note)
  • 2 cups green beans, trimmed and cut into 1-2 inch pieces
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • 1 cup fresh parsley, chopped
  • Fresh basil, 1 sprig left whole and the rest chopped for garnish
  • Parmesan cheese for serving
  • (I had some leftover roasted grape tomatoes that I threw in at the last minute. But you can totally leave them out.)

Instructions

1

In a large pot or Dutch oven, saute the onion and carrots until soft. Add the garlic and as soon as it sizzles a little add the tomatoes and the stock. Add one large sprig of basil. Let it all simmer a bit for about 5 minutes. At this point, taste for seasoning. This will depend on how salty your stock and tomatoes are. Add the green beans and cook until they are a little soft, about 5 minutes. Stir to combine. Once warmed through, add the tor-tellini and cook as long as package says. Remove from heat, and add the parsley , the chopped basil and red pepper flakes. Remember that the tortellini will continue to cook in the warm broth, so serve as soon as they are cooked through. Divide into bowls and top with Parmesan cheese and more basil and parsley .

ENTREES/ Italian/ Pasta

Stuffed Shells

Stuffed Shells

Stuffed Shells

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By Mrs. Kossenfloffer Serves: 6
Prep Time: 30 minutes Cooking Time: 1 hour

Truth be told, stuffed shells has never really been my thing. Mostly because I always thought it need more flavor. So, the filling in these includes fresh spinach and artichokes and copious amounts of garlic. When making the filling, don't go all bananas measuring. Taste it before you put the egg in to see if it packs enough punch for you!

Ingredients

  • 1 box pasta shells, cooked al dente (pull them out of water about 2 minutes shy of cooking time on box)
  • 1 cup ricotta cheese (maybe a little more )
  • 1 1/2 cups mozzarella, divided, shredded on a box grater (I like to shred it myself, I feel like the preshredded doesn't get as melty)
  • 1/2 cup Parmesan cheese, grated
  • 6 garlic cloves, finely chopped
  • 2 cups of spinach, roughly chopped, cooked and drained (you can saute in a little oil or cheat and toss with olive oil and micowave for a bit)
  • 1/2 can artichoke hearts, roughly chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 egg, lightly beaten
  • 4 cups marinara sauce (jarred or homemade)
  • Fresh Italian parsley or basil, chopped for garnish
  • Extra Parmesan for serving

Instructions

1

Preheat oven to 375 degrees.

2

Combine the ricotta, 1 cup of the mozzarella, Parmesan, garlic, spinach and artichokes in a large bowl and mix until combined. Season with salt and pepper and taste it. Now add the egg.

3

Cover the bottom of a 9 x 13" baking dish with about 2 cups of the sauce.

4

Fill each cooked shell with about a tablespoon of filling and arrange on sauce. Sprinkle more mozzarella and Parmesan on top of shells and throw the rest of the sauce on there.

5

Cover with foil and bake for about 35-45 minutes until bubbly. Remove foil and bake for another 10 minutes.

6

I like to put it under the broiler for about 2 minutes at the end because I like a crunch top. But keep an eye on it so it doesn't burn.

ENTREES/ Pasta/ Vegetarian

Vegan Thai Red Curry Noodles

Vegan Thai Noodles

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Ingredients

  • 1 8-ounce box Thai rice noodles, cooked according to package instructions
  • 1 block package of tempeh, cut into cubes and seared until browned (recipe below)
  • 2 tablespoons neutral oil
  • 1 onion, chopped
  • 1 1-inch piece of ginger, grated
  • 4 garlic cloves, minced
  • 2 tablespoons Thai red curry paste (or a touch more)
  • 1 15-ounce can coconut milk
  • 1 cup vegetable broth or water
  • 1 teaspoon Thai fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 red pepper, cut imto stips
  • 2 carrots, sliced
  • 1 bunch of blue kale, stems removed and torn
  • 1 head of broccoli, cut into florets
  • Fresh lime juice to taste
  • Salt and pepper to taste
  • Sriracha to taste (optional)
  • 1 cup fresh cilantro, chopped
  • 1 lime cut into wedges

Instructions

1

Directions

2

In a Dutch oven, saute the onions in oil until softened. Add the garlic and ginger and saute until fragrant, just a minute. Add the red curry paste and stir to combine. Add the coconut milk and stir until well blended. Add the vegetable stock or water. (If you want a thicker sauce, you can omit this.) Add the soy sauce, fish sauce and brown sugar. Taste and add salt and pepper if needed.

3

Add the kale and let in cook in the sauce for about 3-5 minutes, until it’s a little tender. Add the broccoli, red pepper and the tempeh and toss to combine.

4

Remove from heat, add the noodles and toss everything so it gets coated by the sauce. Add the lime juice, cilantro and sriracha if using. Serve with additional lime wedges.

5

for the Tempeh

6

Marinate the tempeh overnight in a combination of soy sauce with 2-3 tablespoons of maple syrup and 1-2 tablespoons of smoked paprika. Before you start making the noodles, cut the tempeh up into cubes and sear it in a cast iron or non-stick pan with a little oil.

ENTREES/ Seafood/ Uncategorized

Corn Chowder with Shrimp

Corn and Shrimp Chowder

Corn Chowder with Shrimp

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By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 30 minutes Cooking Time: 1 hour

This is your basic corn chowder with some shrimp added in. Some corn chowder recipes call for bacon, but I wanted to keep this pescatarian so we subbed in some smoked paprika and topped it off with smoked cheddar

Ingredients

  • 4 ears of corn, shucked
  • 1 bay leaf
  • 3 sprigs of thyme
  • 4 tablespoons butter
  • 1/2 cup white wine
  • 1 large onion, diced
  • 1 leek, diced
  • 1 large russet potato, peeled and diced 1/2 inch
  • 1 hot pepper such as jalapeño, chopped finely
  • 3-4 garlic cloves, minced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 pound of shrimp, peeled and deveined
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • smoked cheddar cheese, grated (for serving — optional)
  • Fresh parsley, chopped

Instructions

1

Using a sharp knife, cut the kernels off of the cobs and place the cobs in a large pot with 4 cups of water, 1/2 teaspoon of salt, the bayleaf and the thyme. Bring to a boil, then lower the heat to simmer. While the stock simmers, melt 2 tablespoons of butter in a large pot or Dutch oven. Add the corn and sauce for 12-15 minutes until the corn starts to brown a touch. Remove the corn to a bowl and take about a half cup of the corn and save it for a garnish. Add the wine to the pot to deglaze the pan and cook until it reduces by half. Add the wine to the corn.

2

In the same pot, add 2 tablespoons of butter and add the onions, leeks, hot pepper and potatoes. Cook until the onions are translucent and then add the garlic. Cook for just another minute until the garlic smells garlicky. Don’t burn the garlic. Sprinkle the flour over the whole thing and cook for 2-3 minutes.

3

Add the corn stock and let it all cook until the potatoes are fork tender.

4

Add the shrimp and when they turn pink and are cooked through, add the cream and the corn to the pot. Taste for seasoning and add salt and pepper if needed. I also like to add a hit of smoked paprika (makes up for the lack of bacon.)

5

Top the bowls with parsley and smoked cheddar and a few more hot peppers for heat.

ENTREES/ Vegetarian

Aloo Gobi Taco

Aloo Gobi Taco

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These Indian vegetarian tacos are packed with flavor. Aloo Gobi recipe inspired by Bon Apetit. I love the roasted approach!

Ingredients

  • For the Aloo Gobi
  • 1 large russet potato, cut into 2-inch sticks
  • 1/2 head cauliflower, cut into florets
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 inch piece of ginger, thinly sliced
  • 2 garlic cloves, minced
  • kosher salt and pepper to taste
  • 5-6 tablespoons of olive oil divided
  • To compose the taco
  • Soft taco shells
  • Cucumber Raita (see notes)
  • Red onion relish (see notes)
  • Fresh limes
  • Fresh Cilantro

Instructions

1

Preheat the oven to 400.

2

To make to Aloo Gobi, toss the potatoes and cauliflower with olive oil, season with salt and pepper and roast in a 400 degree oven for about 45 minutes, flipping half way through.

3

In a saute pan, heat the cumin seeds in the olive oil for about 1 minute. Add in the turmeric and mix it into the oil. Then ad the onion and cook until translucent. Add the ginger and the garlic and the chili powder.

4

Add in the roasted potatoes and cauliflower and toss gently so you don’t break up the cauliflower. Remove from heat.

5

To compose the tacos, place the aloo gobi in a taco shell, top raita, onion relish, cilantro and fresh lime juice.

Notes

To make cucumber raita, I grated one Persian cucumber into 8 ounces of Greek yogurt, I added one minced garlic glove and a good sized squeeze of lemon and salt and pepper. To make red onion relish, chop one onion and mix it with fresh lemon juice, salt and cayenne pepper. I put in red food coloring which is something I’ve seen in Indian restaurants and I love the punch of magenta. I also gave the soft taco shells a char in my cast iron skillet where I cooked the aloo gobi, hence, their yellow hue.

ENTREES

Jamaican Jerk Marinade

Jamaican Jerk Marinade

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OK, this is spicy but of course you can take down the heat if you like. I mean this dish will make you sweat. I reserved some of the marinade to use as a sauce. After I blended it, I took out what I need to use as the marinade. Then I added cilantro an lime juice and a touch more oil to what was left in my food processor. I served the sauce on the side and that turned out to be a great idea. Why? Because everyone likes extra sauce on everything all of the time. This was inspired by a jerk recipe I found in Food and Wine magazine, a fine publication indeed!

Ingredients

  • For the Jerk Marinade
  • 1 onion
  • 2 scallions
  • 1 Scotch bonnet pepper (or less, this was hot, hot, hot)
  • 4 garlic cloves
  • 1 tablespoon 5-spice powder
  • 1 1/2 teaspoons ground all spice
  • 1 tablespoon freshly grated black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup soy sauce
  • 1/2 cup vegetable oil
  • Fresh limes for serving
  • Fresh cilantro for serving

Instructions

1

Put all the ingredients in a food processor or blender and blend until smooth. (SEE NOTES about making extra sauce)

2

I used this to marinate chicken overnight. And I just brushed it on the shrimp just before grilling. Then just light a grill and cook until the chicken is done. THe shrimp will cook fast, so just put them on once the chicken is done or almost done.

3

Serve with limes, pigeon peas and rice, grilled veggies.

Notes

Then I just grilled the chicken and the shrimp. I served this with pigeon peas and rice and a peach salad that was just basically peaches, lime juice and cilantro with a hit of salt and pepper. And since the grill was hot I grilled up some Vidalia onion and baby peppers.

ENTREES/ Italian/ Pasta/ Vegetarian

Marinara Sauce

This is a simple sauce, so having good ingredients is the key. Good tomatoes and good olive oil are essential.

Marinara Sauce

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By Can't take credit for Marinara Serves: 4
Prep Time: 5 minutes Cooking Time: 15 minutes

Probably the easiest sauce to master is marinara. Why? Because there isn't much to master. It's as easy as throwing a few things together in a pan.

Ingredients

  • ¼ cup olive oil
  • 7 garlic cloves, thinly sliced
  • Red pepper flakes to taste
  • 1 teaspoon kosher salt
  • 1 large sprig fresh basil
  • 1 28 can San Marzano tomatoes
  • 1 cup water
  • 1 pound pasta cooked according to package instructions

Instructions

1

In a large bowl, crush the tomatoes with your hands. Swirl the water in the can to get all the tomato goodness. In a large pan (not a pot), saute the garlic in the olive oil. As soon as it sizzles, add the tomatoes. Add the water from the tomato can and the salt and basil and let it all simmer for about 15 minutes. Add the cooked pasta to the pan and toss it all together. Enjoy the simplicity.

Notes

Some people add oregano, but I love the brightness of the basil and the simplicity of this sauce.

ENTREES/ Uncategorized

Cornflake Chicken

Cornflake Chicken

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 1 hour

Ingredients

  • Chicken pieces (you can use a whole chicken cut up, or just breasts or thighs. I like it on the bone, but boneless works too)
  • cornflake crumbs
  • 1 bottle Italian dressing (or make your own. see note)
  • 3 garlic cloves, minced

Instructions

1

Place the chicken into a bowl with the dressing and marinate the chicken pieces in the fridge for a few 30 minutes to overnight.

2

Preheat oven to 375.

3

Dredge chicken in cornflake crumbs and place on a baking sheet fitted with a rack.

4

Bake for 45 minutes to an hour until all the chicken pieces are cooked through.

ENTREES/ Vegetarian

Chick Pea & Cauliflower Taco

Chickpea and Cauliflower tacos

Chick Pea & Cauliflower Taco

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 30 minutes

This is really more of a guide than a recipe. But enjoy! There's cucumber raita and spicy roasted veggies and marinated onions and more.

Ingredients

  • FOR THE TACOS
  • 1 head cauliflower, cut up into bite sized pieces
  • 1 can chickpeas, rinsed and drained
  • purple cabbage, sliced thin
  • flour or corn soft tortillas
  • fresh limes
  • cilantro
  • FOR THE CAULIFLOWER CHICK PEA SAUCE
  • 2-3 tablespoons soy sauce
  • 1-2 tablespoons ketchup
  • 1-2 tablespoons Dijon mustard
  • Worcestershire sauce (Just a few dashes)
  • hot sauce of your choosing to taste
  • 1-2 tablespoons balsamic vinegar
  • olive oil (enough so you have at least half a cup of sauce)
  • kosher salt
  • FOR THE MARINATED ONIONS
  • 1 red onion, sliced
  • Olive oil
  • Red wine vinegar
  • 1/2 teaspoon dried dregano
  • sugar (pinch)
  • FOR THE CUCUMBER RAITA
  • 1/2 cucumber, grated
  • 1 cup Greek style yougurt
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • Kosher salt to taste
  • Freshly ground black Pepper to taste

Instructions

1

Preheat oven to 400 degrees

2

Combine all the ingredients for the sauce so you end up with about 1/2 cup. I know I did not give exact amounts. That is because some may want it hotter or sweeter or tangier...just taste as you go. Toss the cauliflower and chickpeas with the sauce and roast for about 30 minutes, until cauliflower is tender and starting to brown in spots.

3

TO MAKE MARINATED ONIONS

4

combine all ingredients in a bowl and let it sit out on counter. They will mellow as they sit. Keep on counter for one day.

5

TO MAKE RAITA

6

combine all ingredients and chill

7

TO ASSEMBLE

8

Shmear the raita on a warmed tortiall, top with caulifower and chickpea combi, the onions, the cabbage some cilantro and any hot sauce you like. Squeeze a little lime and enjoy!