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Coconut Curry Chili

30 Jan

Coconut Curry Chili | Adventures of a Hungry Redhead
Chili is not chilly at all. It’s hot. Maybe, from now on, we should call it hottie? That would be a totally appropriate name for this really, because it is sooooo good. It’s delicious, it’s easy to make, it’s colorful, it’s good for you. This is the kind of chili (hottie) you’ll want to take home to meet your parents. You can see a future with this chili; one with a house, kids and a dog. It’s perfect. How did you breathe before there was Coconut Curry Chili?

This recipe was on the cover of last year’s Clean Eating “Comfort Foods” magazine and I’ve probably made it three or four times since then. I have a hard time finding barley at my grocery store, so I generally use a “Harvest Grain Mix” from Trader Joe’s that is a combination of Israeli cous cous, quinoa, baby garbanzo beans and orzo. I also have a hard time finding “tomato puree” in my store, so I use a combination of one can crushed tomatoes (15 oz) and one can tomato puree (6 oz).

Coconut Curry Chili | Adventures of a Hungry Redhead
If it just so happens that you don’t like the flavor of curry, then you need to suck it up, admit you’re wrong, and eat it anyway. Just kidding. If you aren’t a fan of curry, don’t worry, it’s not a strong curry flavor (in my opinion and I LOVE curry). I can actually taste more of the coconut in this. Plus, it’s chili (I mean hottie) so you can adjust those flavors to your preference. That is the beauty of cooking versus baking; adjust on the fly as you go. Cooking is jazz; improvise.

Have I mentioned yet that you can eat two and a half cups of this hottie (you know, the chili) for only 340 calories? It also has 17 grams of protein, even though it has no meat! That has to be music to the ears of you New Years Resolutioners. And you better be sticking with it, it’s still January for Pete’s sake. (Question, who is Pete and why do we invoke his name when we don’t want to use the Lord’s in vein? My first guess is he’s Jesus’ half brother, but I never went to Sunday school, so I could be wrong.)

Coconut Curry Chili | Adventures of a Hungry Redhead
Make this hottie now. It makes a large batch so you can share it and maybe even pull in a hottie who admires your cooking skills (in this case by hottie, I mean a handsome gentleman or lady).

Oh crap. Can I still call this a hottie if it’s not spicy? I forgot to mention that it’s not spicy, which I dig, cause I don’t do spicy. Throw some tabasco in it if you want a spicy hottie. Ok, I give up on my “hottie” idea. I just got an image of Sofía Vergara in a giant pot after that last line. Go make chili.

PS – Vegan. Ha! Gotchya!

Coconut Curry Chili
by Clean Eating

Ingredients
1 1/2 tsp red curry paste
1 tsp ground cumin
4 cups low-sodium vegetable broth, divided
1/2 cup uncooked bulgur
1/2 medium sweet potato, peeled and cubed (2 cups)
1 large green bell pepper, chopped (2 cups)
3 cups cooked kidney beans or BPA-free canned kidney beans, drained and rinsed well
1/2 cup light coconut milk
2 cups jarred or boxed tomato purée (aka passata)
2 scallions, chopped
Fresh ground black pepper, to taste

Directions
In a four quart pot, add curry paste, cumin and a bit of broth. Mash mixture and stir until paste is no longer in lumps. Add remaining broth, bulgur, potato and bell pepper. Set over high heat and bring mixture to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes.

Add beans, coconut milk and tomato purée to pot and stir. Cook, uncovered, for seven minutes, until bulgur is tender and chili is thick. Stir in scallions and black pepper and serve.

Cauliflower Soup

24 Jan

Cauliflower Soup | Adventures of a Hungry Redhead
I’m back! Things have been a wee bit crazy the last couple of days, but we’ll talk about that another time. Instead, let’s talk about what everyone else is talking about: it’s cold! Sort of. In Atlanta, people are freaking out because highs are only in the 40’s. Back in Wisconsin, people annoyed that the temperature has been in the teens all week.

I love freaking people out with stores of winter weather in Wisconsin. What surprises people the most is that it’s the cold, not the snow, that generally caused problems. Snow can be removed. Snow can be prepared for. Snow melts. Snow is pretty. No amount of outerwear can prepare you for negative 12 degrees. It can not be shoveled aside. It is not pretty.

I clearly remember having more school cancellations because of freezing temperatures than snow. There was even a glorious day in fourth grade where we had two straight days of no school because it was so cold. Why, might you ask, do they cancel school when it’s cold? Do schools in Wisconsin not have heat? Well yes they do, but they also have a lot of kids that get to school via bus and if you can’t wait outside for the bus without getting frostbite within 40 seconds, then it’s difficult to get to school (even if your parents did build you a little shack at the end of your 1/2 mile long driveway).That and I’m pretty sure the teachers would have revolted at the thought of a full day of school without any recess.

Basically, growing up in those types of conditions (and ice fishing) is what prepares one to go to Green Bay Packer games at Lambeau Field shirtless. Continue reading

Spaghetti Squash

8 Jan

Spaghetti Squash | Adventures of a Hungry Redhead
In keeping with the theme of food that’s crazy easy to make and rather good for you I present: spaghetti squash.

It’s not the sexiest of the squashes. It’s no butternut or acorn and it certainly can’t hold a candle to pumpkin, but don’t keep passing this gem by at the grocery store, especially if you’re on a gluten-free, vegan, low-carb or paleo diet.

Just 40 minutes in the oven and you have an all-veggie alternative to spaghetti. Hence the name, although I’m not sure when it was shortened from “all-veggie alternative to spaghetti squash” to just “spaghetti squash.” Continue reading

Brussels Sprouts Salad

27 Nov

Brussels Sprouts Salad | Adventures of a Hungry Redhead
The detox continues with more green vegetables and today I choose brussels sprouts. I think brussels sprouts get a bad wrap. They have the stigma of the vegetable you feared your parents making you eat, or worse still, a vegetable so bad your own parents wouldn’t dream of forcing it on their children. People seem to think brussels sprouts belong in the same food group as buttermilk, radishes, pickled eggs and liverwurst — a.k.a. food only people who lived through the depression eat. This is only true if you chose to boil and overcook your brussels sprouts without any seasoning, thus leaving your kitchen smelling like senior housing.

Brussels sprouts get a bad wrap because they’re generally not cooked right. First of all, never, ever, ever, ever get the frozen ones, even if they say they come in a butter sauce. No amount of frozen butter is going to make that taste good – get fresh ones.

Second, don’t boil or steam them. Something that already smells funny  is made worse by being soggy and squishy.

You know what we do to vegetables to make them taste right? I already told you yesterday : we fry them! The moment I had brussels sprouts with a crisp brown char to them was the moment the mystery was unlocked. From that point forward I could eat bowls of brussels sprouts on their own (usually with a little bacon for good measure).

Continue reading

Kale and Quinoa Cakes

26 Nov

Kale and Quinoa Cakes | Adventures of a Hungry Redhead
Okay, let’s be honest: you just spent the last four days stuffing yourself didn’t you? If not, discontinue reading, because you’re obviously at the wrong blog and potentially not even human. If this is the case, then today you have another reason to be thankful — I am making you detox all week.  Yes, you have to thank me for this.

We begin detox with Kale and Quinoa Cakes. STOP IT! Stop freaking out right now. Stop making your puss face. Stop making gagging noises. Stop thinking about logging onto Pinterest instead. At least read through the rest of this post before you cast your judgment.

I won’t beat around the bush; these aren’t full of sugar, they’re not frosted, nor do they contain chocolate, but, oddly enough, they still manage to taste good. They’re from Joy the Baker, so I wouldn’t expect anything less. If you have not met Joy, please go visit and say hello.  So what are Kale and Quinoa cakes? Let’s break it down word by word: Continue reading

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