2 cups refrigerated unsweetened coconut milk (we used the So Delicious brand)
2 Tbsp. Thai green curry paste (we used Thai Kitchen brand)
1/4 tsp. crushed red pepper (optional) (we used it)
2 (15-oz. each) cans no-salt-added garbanzo beans, drained (we used regular cans of garbanzo beans)
2 cups thinly sliced fresh spinach
1/4 cup chopped fresh cilantro
2 cups hot cooked brown rice
Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews (we used them all)
Take a large saucepan out and set it over medium heat. Add the onion, sweet pepper, and garlic to the skillet, stirring now and then for 3 to 4 minutes or until the vegetables are tender. During those 3 to 4 minutes, add one to two tablespoons of water into the skillet when needed so the food doesn’t get stuck to the skillet (we had to do that repeatedly). Once the vegetables are tender, mix in the coconut milk, curry paste and (if you’re it) the crushed red pepper. Bring the sauce up to a boil, adding in the garbanzo beans. Once it’s at a boil again, stir in the spinach and cilantro until all of the spinach has wilted. Serve the curry over rice, adding on your choice of garnishes.
This tastes good but we’re going to add more crushed red pepper next time since we really didn’t get any spiciness from the dish. All of the toppings made this dish even better but it was the cilantro and green onions that we thought added the most.
This recipe came from Forks Over Knives.
We weren’t paid in any form to promote So Delicious, Thai Kitchen, or Forks Over Knives.
Hey everybody, sorry it’s been a little while since we posted anything, our laptop had to be sent in for repairs and we just got it back !
1 medium head cauliflower (about 2 lb.), florets cut into 2-inch pieces
1/2 cup plain yogurt, whole milk or low fat (not fat-free) (we used Fage’s 2%)
1 Tbsp. olive oil (we used Colavita’s extra-virgin olive oil)
1/2 Tbsp. unsalted butter, olive oil, or ghee (we used a little more than 1 tablespoon of Colavita’s extra-virgin olive oil)
1 large yellow onion, thinly sliced
1/4 cup tomato paste (we used Hunt’s tomato paste)
3 medium cloves garlic, minced
1 Tbsp. finely minced or grated fresh ginger (we grated our ginger on the small holes of a cheese grater)
1 Tbsp. garam masala (we used McCormick’s)
1 (28-oz.) can diced fire-roasted tomatoes (we used Hunt’s)
3/4 cup heavy cream; more as needed (we didn’t use more than the 3/4 cup)
1/2 cup coarsely chopped fresh cilantro
Pinch sumac (optional) (didn’t use it)
Basmati rice or naan, for serving (we used rice)
Move your oven rack to the middle and preheat your oven to 425 degrees.
Take a medium-sized bowl out and add to it the cauliflower, yogurt, olive oil, and 1/4 tsp. salt, tossing the cauliflower to coat. Spread the cauliflower out in a single layer on a large rimmed baking sheet (we lined our baking sheet with aluminum foil before putting the cauliflower on). Place the baking sheet in the oven, cooking the cauliflower for 22 to 25 minutes or until it’s tender and has browned in spots, flipping once during that time*.
While the cauliflower is roasting, take a large skillet out and add the 1/2 tablespoon of oil to it, setting the skillet over medium heat. Once the oil’s hot, toss the onion in, stirring frequently for 5 to 7 minutes or until the onion’s softened and beginning to brown. Add the following ingredients in, stirring to combine: tomato paste, garlic, ginger, garam masala and 1/2 tsp. salt. Stir constantly for about a minute or until you can smell the garlic and the spices. Mix the diced tomatoes and their juices in, scraping any browned bits off the bottom of the pan. Bring the mixture to a boil, turning the heat down so it’s just at a simmer while you wait for the cauliflower to get done roasting.
Add the cauliflower, heavy cream and half of the cilantro to the skillet, stirring to combine. Let the sauce cook for another minute or two, until the sauce starts to bubble. Take a taste, adding more salt if necessary. If you want to tone down the spices, add more cream to the sauce (we didn’t). Serve the cauliflower tikka masala, sprinkling on the remaining cilantro and the sumac (if you’re using sumac).
*It took us longer than 25 minutes to achieve the tenderness and browning. The cauliflower did stick to the foil so we’ll spray the foil with nonstick cooking spray next time.
Mommy loved eating this ! I’m sure I would’ve as well based off how great it smelled but I’m a picky eater and passed on trying this. In her words: “Outstanding ! The warmth of the spices in the garam masala was so wonderful with the acidity of the tomatoes. I loved the hearty, meaty texture of the cauliflower and the silkiness given by the heavy cream. I’m sure the ginger and the cilantro that was cooked in the sauce had to help lend flavor but I couldn’t pick those flavors out. Now, when I had a bite with the fresh cilantro added on at the end, then I could taste it. The dish was great without the cilantro but it was even better with it. It added some freshness and a new layer of flavor.
This recipe came from Fine Cooking.
We weren’t paid in any form to promote Fage, Colavita, Hunt’s, McCormick, or Fine Cooking.
Salt and pepper (we used kosher salt and freshly ground black pepper)
2 tablespoons vegetable oil
1 onion, halved and sliced thin
3 garlic cloves, minced
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 (14.5-ounce) can fire-roasted diced tomatoes
½ cup chicken broth (we used reduced-sodium chicken broth)
2 tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce
½ teaspoon brown sugar (we used light brown sugar)
1 teaspoon grated lime zest
2 tablespoons lime juice
12 (6-inch) corn tortillas, warmed
1 avocado, halved, pitted, and cut into ½-inch pieces
2 ounces Cotija cheese, crumbled (½ cup)
6 scallions, minced
Minced fresh cilantro
For the chicken: Pat the chicken dry with paper towels before seasoning it with salt and pepper. Pour 1 tablespoon of the oil into a large Dutch oven, setting the heat to medium-high. Once the oil’s hot, add half* of the chicken in so it can get browned, letting it cook for 3 to 4 minutes per side. Place the browned chicken on a plate and repeat the cooking process with the other half of the chicken, adding the second batch of browned chicken to the plate as well.
Turn the heat down to medium, pouring the last tablespoon of oil into the Dutch oven afterwards. Once the oil’s hot, toss the onion in, stirring it around frequently for 5 minutes or until the onion’s browned. Add the garlic, cumin and cinnamon into the Dutch oven, stirring constantly for 1 minute or until the mixture is fragrant. Add in the tomatoes and their juice, broth, chipotle and adobo sauce, and the sugar, stirring to combine and waiting for it to come to a boil afterwards. Once boiling, scrape up any browned bits from the bottom before moving onto the next step.
Put the chicken back in the Dutch oven, turning the heat down to medium-low afterwards. Put the lid on the Dutch oven and let it simmer for 15 to 20 minutes or until the chicken registers 195 degrees, flipping the chicken after the first 5 minutes. Once the chicken’s fully cooked, take it out and place it on a cutting board.
Transfer the remaining mixture from the Dutch oven into a blender and process it for 15 to 30 seconds or until smooth (we used the puree option on our blender to get the mixture smooth). Pour the smooth sauce back into the Dutch oven. Once the chicken’s cooled down enough for you to handle, shred it into bite-size pieces, returning it to the Dutch oven afterwards. Turn the heat up to medium and stir frequently for 10 minutes or until the sauce looks like it’s thickened and is clinging to the chicken**. Stir in the lime zest and juice at this point, seasoning with salt and pepper to taste afterwards.
For the tacos: Spoon the chicken down the center of each tortilla, serving with the avocado, Cotija, scallions and cilantro as toppings and serving lime wedges on the side.
*We had to do more than just 2 batches in order for the chicken to get browned rather than steamed. We also added more oil into the Dutch oven for the other batches when the bottom seemed to be void of oil.
**Because of the blender, our sauce was already thicker and was coating the chicken so we only cooked the sauce and chicken until they were both heated through.
You’ll be coming back for seconds when you try this taco ! The sauce initially was nothing to write home about but once we added enough salt to it, we really tasted the smokiness from the chipotle and some of the other components in the sauce. It tasted so good that we started trying to think of ways to use that sauce in other dishes, we loved it that much ! All the components together work so harmoniously in this taco. You get that spice from the sauce, the creamy avocado, the funky (in a good way) flavor of the Cotija cheese, the freshness from the green onion and cilantro and a sharpness from the green onion all in this taco. We’d be happy to make this again and hopefully you will too !
We got this recipe from Cook’s Illustrated.
We weren’t paid in any form to promote Cook’s Illustrated.
1 tablespoon olive oil (we used extra-virgin olive oil)
1 garlic clove
Take a medium-sized saucepan out and pour the water into it, turning the heat up high enough for boiling to occur. Once the water’s boiling, add in the rice and salt, putting a lid on the saucepan afterwards. Turn the heat down so it’s just at a simmer and let the rice cook for 16 to 18 minutes or until the water’s absorbed and the rice is tender.
While the rice is cooking, get your blender and take the lid off of it. Add the cilantro, lime juice, oil, garlic, and the 2 tablespoons of water into the blender. Put the lid back on the blender and blend until the cilantro mixture’s smooth. Once the rice is cooked, stir the smooth cilantro mixture into it, fluffing the rice with a fork.
We took a bite of this and it didn’t seem to pop with flavor so we added some more salt and we could really taste the lime and cilantro afterwards.