November 10, 2019
Kung Pao Chicken
November 10, 2019
Recipe: Skinny Chickpeas with Tikka Masala Sauce
Skip the Indian restaurant, you can make this delicious recipe any time you are craving a vegetarian Tikka Masala.
Ingredients
2 tbsp canola oil or unsalted butter
1/2 red onion, finely chopped
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 1/2 cups crushed tomatoes (from a can)
1 cup light coconut milk
1 tbsp cumin
1 tbsp garam masala
1 tsp tumeric
2 tsp chili powder
juice from 1/2 lemon (1 tbsp)
salt and pepper to taste
1 (15 ounce can) chickpeas, rinsed and drained
freshly chopped cilantro for garnish
basmati rice or naan for serving
Directions
Heat the oil or butter in a large cast iron skillet over medium heat. Sauté the onion for 3 minutes, add the ginger, cook another 3 minutes until onions are golden brown. Add the garlic, cook another minute then add the tomatoes, coconut milk, spices and lemon juice. Bring to a simmer and cook about 10 minutes, stirring well. Taste the sauce and season with salt and pepper to your liking.
At this point you can puree the sauce in a food processor or blender…or not. Just depends if you prefer a silky smooth sauce. If you pureed it, return the sauce to the skillet. Add in the chickpeas and heat over medium heat until simmering.
Top with fresh cilantro & serve immediately with rice of naan.
~ Marla Meridith
November 10, 2019
Chopped Salad with Warm Bacon Shallot Vinaigrette
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Cowgirl Elk Chili with Roasted Sweet Potatoes
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Roasted Asparagus & Sun-Dried Tomato Pasta
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Spring Pasta Salad with Asparagus, Bacon & Feta
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Spaghetti Squash Noodles with Thai Peanut Sauce
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Thai Red Curry with Beef
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Mexican Polenta Casserole
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Baked Penne with Roasted Vegetables Casserole
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Rustic Tomato Soup with Grilled Cheese Croutons
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Linguine with Shallots, Garlic and Pine Nuts
In just 20 minutes you can have this healthy & delicious meal on the table. This vegan pasta is a great dish for busy weeknights, your entire family will love it! Here’s the link to purchase some E3AFA algae
Ingredients
8 ounces linguine, cooked to package directions
olive oil to toss the pasta
1 scoop E3AFA nutritional algae powder
1/4 cup olive oil
1 shallot, minced
2 cloves garlic, minced
1/4 cup toasted pine nuts
2 tbsp chopped Italian parsley, plus more for garnish
Directions
Cook the linguine to package directions. Drain and toss immediately with some olive oil. Toss pasta with the E3AFA nutritional algae until it’s well coated.
Heat the 1/4 cup oil in a 10 inch skillet over medium heat. When hot and shimmering add the shallots and garlic. Cook for 3-5 minutes until fragrant and translucent. Mix in the pine nuts and parsley. Heat for a minute.
Toss the pasta with the shallots mixture. Transfer to bowls and serve topped with some more parsley.
