Simple Curry Soup

Thai is the type of cuisine I can never say no too,burgers, Italian, sushi, they're all great but throw Thai into the mix and it'll win every time. So you could imagine my cravings here at the end of month, waiting for the next paycheck to come in so I can treat myself to some rad nah. Anyways I had a can of coconut milk amongst my canned goods so I made do and made my own curry sauce with vegetables.

Simple Curry Soup

The whole house smells of curry and I love it!

Ingredients:

• 1/2 onion diced
• 2 cups frozen spinach
• 2 garlic cloves minced
• 1 can garbanzo beans
• 1 can coconut milk
• 1 1/2 tbs curry powder
• 1 tsp crushed red pepper flakes
• 2 tbsp soy sauce
• 2 tsps sugar
• dash of salt
• olive oil

Directions:

1. In a sauce pan place olive oil, onions, spinach and garlic, and fry until cooked through.
2. Next add garbanzo beans with your curry powder and pepper flakes and turn your heat down
3. In a small bowl mix together soy sauce, coconut milk, sugar and salt.
4. Then add liquid mixture to your beans and veggies. Stir well and bring to a boil.
5. Scoop and Serve!

This at home curry soup was a success! I wish I had basil instead of spinach but it was delicious and I won't complain. I hope this satisfies all you Thai lovers out there and happy eatings!

Sweet Potato, Brussel Sprout and Egg Hash

I have been experimenting with brussel sprouts lately. Back in the day you couldn't make me taste the things, but now I just can't get enough of them, they're so good and hearty. I am glad I had bought a bag of sprouts for this next meal because I couldn't eat another pasta or meaty dish. 

Ingredients:

• 1 medium sized sweet potato (NOT YAMS)
• salt and pepper
• 1 small onion diced
• 1 clove garlic diced
• 4 pieces of bacon cut into small bits
• 1 lb brussel sprouts ends removed and cut in half
• 4 eggs

Directions:

1. Bake your potato, either in the oven at 400 degrees for 45 minutes or on your potato setting in the microwave. Then cut into small bits.
2. In a skillet fry up your bacon, then add your onion and cooked sweet potato. Once onion is soft add your garlic and fry for about a minute.
3. Next add your brussel sprouts and cook until they are a bit browned.
4. In a separate pan fry some eggs sunny side up, then set aside.
5. When ready to serve, scoop your sprouts on to your plate then add your egg on top. Add salt and pepper to your taste.

Tell me how this one goes for you! I hope you enjoy it and happy eatings everyone!

Balsamic Pork Loin

I wanted to take out my crock pot again the other day, because crock pots are sent from heaven and are the easiest thing you can do for dinner. My choice recipe was a balsamic pepper pork loin. Just like most of my other recipes I have posted, this pork is easy and simple to make. Melts in your mouth and leaves you to put up your feet for most of the night.

Balsamic Pork Loin

Ingredients:

For Pork:

• 1 1/2 lb pork loin
• 1 tsp salt
• 1 tsp pepper
• 1 clove garlic diced
• 1/4 cup water
• 2 tsp poultry seasoning

For Dressing:

• 1/2 cup brown sugar
• 1/4 balsamic vinegar
• 1/8 cup soy sauce
• 1 tbsp flour or 2 tbsp corn flour

Directions:

1. In the crock pot add all ingredients listed under 'For Pork'. Turn on a low heat for 6-8 hours.
2. When pork is almost done, take all of the dressing ingredients and whisk them together in a bowl, until flour or starch is gone and brown sugar has almost completely disintegrated. 
3. To serve put pork on plate then spoon dressing over the top.

I made some easy jasmine rice and green onions with this and was so pleased with the outcome. I should have added some veggies on the side but I had just used my chard for lunch. Happy Eatings Everyone!

Pecan and Lentil Chard Rolls

I feel as though I haven't made a good vegetarian dish in a while, what with leftovers over the holiday break, the veggies are feeling a little neglected. So I am apologizing to the greens with a healthy dish that's made up of almost entirely vegetable. My body, my mind and my stomach will appreciate the nutrition and so will yours:

• 1 cup green lentils
• 2 cups chicken broth
• 1/2 onion chopped
• 2 cloves garlic diced
• 1 cup chopped mushroom
• 1 tbsp olive oil
• 1 cup mozzarella 
• 1/2 cup chopped pecans
• pepper to taste
• 6-8 leaves of red or rainbow chard (stems removed)

Directions:

1. Put lentils in broth over a stove top. Once it starts boiling cover and let cook for 25 minutes.
2. In a small fry pan put garlic, mushrooms, onion and olive oil and cook until onion is translucent and mushrooms are soft.
3. Once lentils are done cooking, drain of any excess liquid. Then add your mushroom mix and pepper to taste.
4. Next add mozzarella and stir until cheese is melted. It will look stringy. 
5. Lay flat large enough chard leaves to put about an 1/8 cup of lentil mix in the middle of the leaves.  Sprinkle a little pecan on top.
6. You will eat these like tacos, the roll ups were a dream that crashed, so I just folded the leaves in half over the lentils and chomped away.

These were delicious and made about 9 medium-large leaf "tacos". 

I was right these little morsels made my tummy so happy. Happy Eatings Everyone!

Balsamic Brussel Sprouts and Bacon

A good side dish some times can make a meal, and have friends and family raving more about it than the main course. Lately a favorite veggie side of mine has been brussell sprouts. They are so versatile and the recipes range from simple to elaborate. I tried this little ditty just a bit ago and it was definitely one that I will be using again. It's almost unfair how easy these were to make and how delicious they turned out. I hope you enjoy them:

Balsamic Brussell Sprouts and Bacon

Ingredients:

• 1 1/2 lbs brussell sprouts split in half and yellow leaves removed
• 6 pieces bacon chopped into small bits
• 1/2 medium sized onion diced
• 2 large garlic cloves diced
• 3 tbsp balsamic vinaigrette
• 3 tbsp olive oil
• salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl mix together garlic, onion, bacon and brussell sprouts.
3. Pour olive oil and vinaigrette over mixture and stir until the sprouts are coated well. Add salt and pepper to taste.
4. Cover a large cookie sheet with aluminum foil.
5. Then place your sprouts evenly over the cookie sheet. 
6. Bake for 30 minutes, stirring every 10 until sprouts are browned and bacon is cooked.

I hope your taste buds enjoyed this as much as mine did, Happy Eatings Everyone!