CREAMY COCONUT CURRY WITH SHRIMP AND CORN

vegetables recipes

CREAMY COCONUT CURRY WITH SHRIMP AND CORN

December 27, 2017

Creamy coconut curry made with coconut milk, shrimp, and corn. It all starts with a homemade curry sauce that’s as simple as tossing a few ingredients in the blender. This coconut green curry is luxurious yet easy enough for weeknights!

NGREDIENTS:

CURRY PASTE:

1 small bunch cilantro (or ½ a large)

1-2 jalapeños, seeded and ribbed

2 whole garlic cloves

¼ teaspoon cumin

¼ cup water

SHRIMP + CORN COCONUT CURRY:

1 tablespoon coconut oil (or any clear oil you prefer)

¼ teaspoon ground turmeric

1 (15 ounce) can full fat coconut milk

½ teaspoon salt (or more to taste)

½ cup chicken broth

1 pound shrimp, peeled and deveined (tail on or off)

1 ¼ cup fresh or frozen corn kernels

2-3 tablespoons lemon juice

DIRECTIONS:

CURRY PASTE: combine the ingredients for the curry paste in a blender and blend until completely smooth.

SHRIMP + CORN COCONUT CURRY: Heat the oil in a large deep skillet over medium high heat. Add the prepared paste and turmeric and cook for about 2-4 minutes or until it’s fragrant and thickens into a paste. Add the chicken broth, coconut milk, and salt and allow the curry to come to a simmer before adding in the shrimp and corn. Allow the curry to come back to a simmer before lowering the heat. Cover and let it cook for 5-7 minutes or until the shrimp curl into a ‘c’ shape. Turn the stove off, add 2 tablespoons of the lemon juice and give it a taste. Add the third tablespoon if desired. I prefer mine with 3 tablespoons.

SERVE: The curry with be a little thin, it’s thinner than a traditional curry but thicker than a soup. I like to serve it in a bowl with rice and top it with red pepper flakes and chopped cilantro!

NOTES:

You can make this curry with chicken if you’d like too (which is how I ate it growing up). Add the chicken once the paste has cooked through and cook for 1-2 minutes before adding in the chicken broth/coconut milk. Follow the rest of there recipe as written and simply omit the shrimp!

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Easy Mexican Breakfast Bowls

vegetables recipes

Easy Mexican Breakfast Bowls

December 23, 2017

Easy Mexican Breakfast Bowls with all the goods! So flavorful and satisfying, you'll want to wake up to this every morning!

Ingredients

4 eggs

spiraled butternut squash

WHOLLY® SIMPLY AVOCADO™

Refried black beans

1 can black beans

2 teaspoon chili powder

1/2 teaspoon cumin

1 teaspoon lime juice

1/2 teaspoon salt

Pico de gallo

1 large tomato, diced and seeded

1 small onion, diced

1 small jalapeño, diced

2 teaspoons lime juice

2 tablespoons finely chopped cilantro

1/4 teaspoon salt

Instructions

In a small pot, heat all ingredients for refried beans over med-high heat. Mash using a potato masher or fork and cook for 7-8 min, mashing and stirring occasionally. Remove from heat when fully heated and soft.

Make pico de gallo by mixing all ingredients together. Let sit so the flavors can mingle.

Meanwhile, cook butternut squash in a large frying pan over med-high heat for about 5-8 min, stirring often until fully cooked and soft.

Remove squash from pan. Spray pan with cooking spray or add oil to pan and crack eggs into pan, cooking for about 3-4 min until yolks are as runny as you desire. Flip for a fried egg, or continue cooking another min for sunny side up.

Add refried beans to bowls and top with squash, WHOLLY® SIMPLY AVOCADO™, pico de gallo and egg. Enjoy!

Italian Zucchini Crescent Pie

vegetables recipes

Italian Zucchini Crescent Pie

December 17, 2017

Ingredients

2tablespoons LAND O LAKES® Butter

4cups thinly sliced zucchini

1cup chopped onions

2tablespoons dried parsley flakes

1/2teaspoon salt

1/2teaspoon pepper

1/4teaspoon garlic powder

1/4teaspoon dried basil leaves

1/4teaspoon dried oregano leaves

2LAND O LAKES® Eggs, well beaten

2cups shredded Muenster or mozzarella cheese (8 oz)

1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls SAVE $

2teaspoons yellow mustard

Steps

1 Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. 

2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.

3 Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. 

4 Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Garlic Lemon and Parmesan Oven Roasted Zucchini

vegetables recipes

Garlic Lemon and Parmesan Oven Roasted Zucchini

December 12, 2017

Ingredients

1 1/2 lbs zucchini (about 4 - 5 small/medium zucchini)

2 Tbsp olive oil

Zest of 1 small lemon (1 tsp)

2 cloves garlic , crushed through a garlic crusher or finely minced

3/4 cup finely shredded parmesan cheese

Salt and freshly ground black pepper

Instructions

Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.

Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. Next time I might try to do just halves so the parmesan bakes more evenly, plus it would be easier to add the parmesan). In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out). Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper. Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm.

BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

vegetables recipes

BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

December 12, 2017

A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.

INGREDIENTS

1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters

250 g asparagus tips cut into 2 inch pieces or halved

2 tbsp garlic-infused olive oil

4 tbsp balsamic vinegar

A generous pinch of salt and pepper

INSTRUCTIONS

Preheat oven to 200C / 390F.

In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.

After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.

Season with extra balsamic vinegar, salt and pepper.

Serve and enjoy!

BAKED GARLIC PARMESAN POTATO WEDGES

vegetables recipes

BAKED GARLIC PARMESAN POTATO WEDGES

December 12, 2017

This easy recipe for baked garlic parmesan potato wedges will blow you away with its simplicity and fantastic flavor! These make a great side dish or appetizer for parties!   

INGREDIENTS

3-4 large russet potatoes, sliced into wedges

4 tablespoons olive oil

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning

½ cup shredded parmesan cheese

optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

ZUCCHINI ROLLATINI

vegetables recipes

ZUCCHINI ROLLATINI

December 10, 2017

Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

INGREDIENTS

2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices

1/2 teaspoon kosher salt

fresh black pepper, to taste

1 cup quick marinara sauce

1 large egg

2/3 cup part skim ricotta cheese (I like Polly-O)

1/2 cup grated Pecorino Romano cheese, plus more for serving

1/4 cup chopped basil

1 garlic clove, minced

3/4 cup (3 oz) shredded mozzarella (I like Polly-O)

DIRECTIONS

Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO.

Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.

In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.

Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.

Roll up slices and arrange them each seam side down in the prepared dish.  Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.

Bake 20 minutes, or until the cheese is hot and melted.