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Hearty Vegetable Curry Recipe

This vegetable curry is super simple and awesome for meatless Monday. You can add any veggies you have on hand which is good especially if you are trying to use up vegetables that are getting bad. Initially I wanted to make Aloo Gobi which is an Indian dish with cauliflower and potatoes but realized I did not have enough potatoes so decided to do a mix of cauliflower, potatoes, carrots and sweet potatoes. It came out great and was exactly what the doctor ordered for a fall dinner. 

Hearty Vegetable Curry RecipeWhen is comes to vegetarian dishes Indian food has some of the best dishes from saag paneer, Malai kofta to Daal and more. There are just so many options. I have met a few people that do not like curry and I have never understood why as the flavors are amazing. I for one love super flavorful food and Indian food is one of the cuisines at the top of the chain in that regard. The food doesn’t have to be overly spicy and can be cooked to your liking so I recommend trying it.

I was mad at myself for forgetting to add the peas I had in the freezer however I still loved the end result. Some spinach too would have been a great addition but the beauty of this recipe is that you can use any ingredients and it is delicious either way. We served it with herbed basmati rice and the meal lasted the hubby and I 2 days which worked out great for the busy week night. 

Hearty Vegetable Curry Recipe

Hearty Vegetable Curry Recipe
A delicious vegetable curry perfect for a cold fall dinner
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Prep Time
15 min
Cook Time
22 min
Total Time
40 min
Prep Time
15 min
Cook Time
22 min
Total Time
40 min
Ingredients
  1. 1 cauliflower head, chopped into large florets
  2. 5 medium potatoes, peeled and cut into half
  3. 2 medium sweet potatoes cut into large cubes.
  4. 2 large carrots sliced into large pieces
  5. 1 cup frozen green beans chopped
  6. 1 14.5 ounce can diced tomatoes
  7. 2 medium yellow onions chopped into medium sized pieces
  8. 5 cloves fresh garlic minced
  9. 1 large piece of fresh ginger, about 2 tablespoons minced
  10. 1 lime, juiced and zested
  11. 2 tbsp fresh cilantro, chopped
  12. 1 tbsp ground coriander
  13. 2 tsp teaspoon ground cumin
  14. 3 tsp curry powder
  15. 1/4 teaspoon cayenne
  16. 2 tbsp coconut oil
  17. 2 cups chicken broth
  18. salt and pepper to taste
Instructions
  1. Heat oil over medium-high heat in a large pot.
  2. Add onions and cook for about 2 minutes. Reduce heat to medium, add the garlic, ginger and cook for another minute.
  3. Add the curry, cumin, turmeric, coriander, cayenne and stir for half a minute. Add diced tomatoes and cook for 1 minute.
  4. Raise the heat to medium-high, add the chicken broth and potatoes. Cook for 10 minutes till potatoes are halfway cooked
  5. Add the remaining vegetables, season with salt and pepper and reduce the heat to medium low. cover and simmer until the vegetables are cooked but still firm about 10 minutes.
  6. Stir in the lime juice and zest; cook for 2 minutes more. Turn heat off, let stand for 5 minutes before serving and garnish with cilantro.
Notes
  1. This dish is perfect served with Basmati rice or naan bread
Spoons and Stilettos http://www.spoonsandstilettos.com/
What are your favorite vegetarian dishes? Do you like curry? I would like to hear from you in the comment sections below!

Don’t forget to follow me on Instagram for more inspiration and to get snippets of my ever so fabulous life (just kidding) I love to share recipe ideas and share my various meal experiences on the gram. 

The Crispiest Sriracha Fried Chicken Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispyCreations #CrispiestChicken #CollectiveBias

Forget all the complicated tricks you have been told will give you the crispiest fried chicken. I have the secret, and I am sharing it with you today! It is pretty easy and is probably something you have in your pantry already…Argo® Corn Starch! Instead of using flour only, using a half and half split of flour and Argo® Corn Starch will help give you the crispiest fried chicken that is juicy on the inside and crispy and airy on the outside. The Argo® Corn Starch is what will make your fried chicken recipe outstanding.

For our secret ingredient, the only brand I use is Argo® Corn Starch because it is the best and leading corn starch brand with over 100 years of quality and trust over multiple generations. The Argo® yellow container with the blue lid is so familiar and can be found in most households. Argo® Corn Starch is naturally gluten free, which is great for those following a gluten free diet. Most people know corn starch mainly as a thickening ingredient for sauces, but it has other uses in addition to making the crispiest chicken. Here are other ways to use corn starch:

  1. Corn starch is a good binding agent for baked goods. It is the glue that holds desserts together including puddings, cookies, and pies.
  2. Coating marinated meat or veggies with corn starch is a popular technique in Asian cooking, as it helps give the meat a nice crisp, velvet texture very quickly.
  3. Adding Argo® Corn Starch to your sheet pan tofu before cooking will make it nice and crunchy on the outside. This is great when making a tofu salad or rice bowl.
  4. Use it when making ice cream. Yes, Argo® Corn Starch can be added to homemade ice cream recipes too. Adding Argo® Corn Starch to an ice cream mix helps bind the ingredients, prevents ice crystals forming and creates a smoother ice cream texture.

The Crispiest Sriracha Fried Chicken Recipe

Fried chicken is such a great treat, and when it is homemade, you can control what goes in it and how it is made. This crispiest chicken recipe can be baked, deep fried, or air fried. For this recipe, we use an air fryer instead of deep frying in oil for lower fat content. The chicken is marinated in buttermilk and Sriracha sauce, dipped in an egg wash, then coated with the 50% Argo® Corn Starch and 50% flour combination, mixed with garlic powder, onion powder, dried herbs and paprika. It is very simple. You can get your crispiest chicken with Argo® Corn Starch.

  1. The Crispiest Sriracha Fried Chicken Recipe
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    Total Time
    50 min
    Total Time
    50 min
    Ingredients
    1. 2 pounds chicken thighs and drumsticks
    2. 1 cup buttermilk
    3. 1/4 cup Sriracha sauce
    4. 1/2 cup Argo® Corn Starch​
    5. 1/2 cup all purpose flour
    6. 2 tsp smoked paprika
    7. 2 tsp garlic powder
    8. 2 tsp onion powder
    9. 1 tsp dried Italian herbs
    10. 1 large egg
    11. 1 tablespoon water
    Instructions
    1. Season the chicken with salt and pepper and then add it to a large plastic bag. Whisk the buttermilk, half the spices and Sriracha sauce together, pour into plastic bag, close it tight and shake it, making sure all chicken pieces are covered with the buttermilk. Let it sit for at least an hour or overnight.
    2. When ready to cook, whisk together the flour, salt, Argo® Corn Starch​, and remaining spices in a shallow bowl. In a separate bowl, whisk the egg and water until combined.
    3. Remove chicken from the buttermilk mix and slowly dip each piece into the egg wash first and then the flour mix. Shake each piece gently to remove excess flour and Argo® Corn Starch​ and then place on a cooling rack for five minutes.
    4. Place in air fryer and cook for at least 30 minutes at about 375 degrees F until chicken is fully cooked with a nice crispy golden brown color.
    Spoons and Stilettos http://www.spoonsandstilettos.com/

 Be sure to visit Argo® Corn Starch for more inspiration. ​

How to make a burger meal like a Pro

One of the best feelings is when you bite into a juicy burger when you are hungry. I don’t know what it is that makes burgers so popular. Perhaps its the combination of carbs, protein, leafy greens and a delicious sauce that creates a party in your mouth. Burgers are good in all forms, from vegetarian black bean burgers to all beef cheese burgers. There is no denying that burgers are one of the best food creations.

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Kettlebell Kitchen meal delivery

As a busy professional who also runs an active blog I admit there are days when cooking is just not an option. For those days I like to order out or use services such as Kettlebell kitchen. Kettlebell kitchen is a service that prepares and delivers fresh food to your home or gym. Their meal service includes Gluten, Soy and Dairy-Free, Paleo friendly meals that are tailored to your health goals. The service is pretty simple; You tell them your goals, the registered dietitians create meal plans suited for you then the food is delivered to your doorstep.

Kettlebell Kitchen meal delivery

The meals are delivered in well insulated boxes and they are packaged with the utmost care. The icepacks keep the food cool and fresh.

Kettlebell Kitchen meal delivery

You can choose what days you prefer to have the meals delivered and can even ask them to leave the package at the door if you are not home like I did. I tried a number of meals and will talk about some of my favorites

Kettlebell Kitchen meal deliveryOne of my orders was the chicken salad snack which is made with Chicken, cabbage, grape tomatoes and a creamy tarragon, cumin, clove and mustard dressing. I love that it is a low glycemic option and a meal I can serve chilled if I don’t have a microwave nearby.

Kettlebell Kitchen meal delivery

Another favorite was the Huevos Rancheros which is spicy breakfast with pork sausage, scrambled eggs, sweet potato relish and radish.  I love that it comes with a lime wedge that you can squeeze over the meal to add some bright flavor. Perfect to take to work if you have no time to make breakfast in the morning.

Kettlebell Kitchen meal delivery

Last but not least was the creamy  Bacon Chicken Waldorf. The salad includes chopped bacon, broccoli, crunchy roasted almonds, sweet grapes and a silky paleo mayo. This is perfect if you need protein as it is a high protein meal. This salad reminds me of the Broccoli Apple salad with yogurt dressing I made earlier on the blog.

To try Kettlebell Kitchen:

If you are interested in making your life easier and having someone do the cooking for you, Kettlebell Kitchen comes highly recommended. You can start ordering on the Kettlebell kitchen website  and you can email them at info@kettlebellkitchen.com or call them – (917) 267-8323 if you have questions before ordering.

I would love to know your thoughts on food delivered services. Have you tried them and did you like them?

Sponsored post written by me in collaboration with Kettlebell Kitchen. As always, the opinions and text are strictly mine and not influenced in any way.

 

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Pan Seared Salmon With Cucumber Dill Sauce

Have you ever wondered what to do with the leftover cream cheese sitting in your fridge after you have consumed all the bagels? This happens quite often to a lot of people. I recently got a container of Bruegger’s Bagels cucumber dill cream cheese and decided I was going to have fun with the leftover cream cheese. My first thought was to make sandwiches then I thought how about taking it further by making a sauce with the cream cheese. This pan seared salmon with cucumber dill sauce meal turned out delicious and was fairly easy to make.

Pan Seared Salmon With Cucumber Dill Sauce

IMG_4276

Pan Seared Salmon With Cucumber Dill Sauce

Cream cheese is very versatile and the possibilities are endless with this ingredient. In addition to using it for the cucumber dill sauce, there are so many other ways to use leftover cucumber dill cream cheese.  Below are some of my favorite ways to use it.

5 Fun ways to use up cucumber dill cream cheese

1.  Spread the cream cheese over crackers and top with fresh dill for a quick and easy snack.

2.  Use it for smoked salmon tea sandwiches. Thin slices of smoked salmon, red onion and cucumber dill cream cheese make the perfect sandwich filling. Remove the crust for a fun presentation.

3. Add the cream cheese to scrambled eggs for a delicious twist to your regular scrambled egg recipe.

4. A generous amount of cucumber dill cream cheese in a chicken wrap with lettuce, cucumber and tomato is a great lunch meal.

5. Use it in your pasta salad dressing. Add a little milk to adjust the consistency.

Let me know if you try this Pan Seared Salmon With Cucumber Dill Sauce recipe, you can shoot me direct message or tag me on Instagram. I am always looking forward to hearing from you. If you are in need for another seafood recipe inspiration, you may also check out my Pan Seared Tilapia with lemon and herb zucchini. 

Disclaimer: Being a Bruegger’s Bunch member, I received compensation for this post. Although this is a sponsored post, all opinions, images and content are my own. Click here for my full disclosure policy.

Print Recipe
Pan Seared Salmon With Cucumber Dill Sauce
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 4 oz Brueggers cucumber dill cream cheese
  • 3/4 cup half and half
  • 2 6 oz skinless and boneless salmon filets
  • 1 1/2 cups orzo pasta
  • 3 tbsp fresh parsley finely chopped
  • 2 cups diced english cucumber
  • 1 cup cherry tomatoes quartered
  • 1 tbsp fresh lemon juice
  • 4 tsp minced fresh garlic
  • 1/4 cup sliced scallions, both green and white parts
  • 4 tbsp fresh dill chopped
  • 1/4 cup diced red onions
  • 3 tbsp extra virgin olive oil
  • 1 tbsp melted butter without whey
  • kosher salt and pepper
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 4 oz Brueggers cucumber dill cream cheese
  • 3/4 cup half and half
  • 2 6 oz skinless and boneless salmon filets
  • 1 1/2 cups orzo pasta
  • 3 tbsp fresh parsley finely chopped
  • 2 cups diced english cucumber
  • 1 cup cherry tomatoes quartered
  • 1 tbsp fresh lemon juice
  • 4 tsp minced fresh garlic
  • 1/4 cup sliced scallions, both green and white parts
  • 4 tbsp fresh dill chopped
  • 1/4 cup diced red onions
  • 3 tbsp extra virgin olive oil
  • 1 tbsp melted butter without whey
  • kosher salt and pepper
Instructions
  1. In a medium saucepan, cook orzo pasta per package directions, about 10 minutes.
  2. Mix cooked orzo with parsley, 1 tbsp dill, half the cucumber, cherry tomatoes, half the garlic, scallions, red onion, garlic, lemon juice and a tablespoon of olive oil in a large bowl. Add 1 tsp kosher salt and 1/2 pepper to taste. Set aside.
  3. Next, heat a cast iron or non stick skillet over medium-high heat, add 2 tablespoons olive oil and butter. Season salmon with salt and pepper on both sides and cook for about 4 minutes on each side till both sides are brown and crispy.
  4. While salmon is cooking mix half and half with the Bruegger’s cucumber dill cream cheese in a small saucepan under medium heat. When cream cheese has melted and combined with half and half, add the remaining cucumber, dill, garlic and mix.
    Pan seared salmon with cucumber dill sauce
  5. Taste the sauce and add 1/2 tsp kosher salt 1/4 tsp black pepper and salt to taste. If you need more zing add a little lemon juice about 1 tsp.
  6. To plate, start with the orzo pasta salad, then salmon and finishing off with the sauce on top.

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