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Recipe: Lightened Up Chicken Korma

The Indian dish Chicken Korma can be a pretty heavy dish, but I’ve lightened it up in this recipe without losing any flavor at all!

4 servings

1 cup basmati rice, cooked to package directions
2 tbsp coconut oil, divided
1 pound boneless chicken breasts, cut into bite sized pieces
2 tbsp water
1/3 cup slivered, toasted almonds
1 tbsp Madras curry powder
1 yellow onion, roughly chopped and divided
1-inch piece of fresh ginger, peeled and sliced
2 cloves garlic
Kosher salt and freshly ground black pepper
1 13.5 ounce can unsweetened, light coconut milk
1/2 cup grape tomatoes, sliced in half
1/2 cup sliced white or crimini mushrooms
8 ounces green beans, sliced into thirds
1/2 cup chopped fresh cilantro

Cook the rice to package directions.
Heat 1 tablespoon of the coconut oil in a 12 inch cast iron skillet over medium heat. Season the chicken with some salt and pepper. Lightly brown the chicken for about 5-6 minutes, making sure to cook all sides. It does not need to be cooked through at this point. Transfer the chicken to a clean plate and set aside.
Puree the water, almonds, curry, 1/2 of the onion, ginger and garlic in a small food processor or blender. Set aside.
Add the remaining coconut oil to the same pan you cooked the chicken in. Add the rest of the chopped onions and sauté until lightly browned, about 10 minutes stirring frequently. Stir in the curry puree. Cook for one minute. Stir in the coconut milk and bring to a simmer. Stir in the tomatoes, onions and green beans, cook for 5 minutes. Add in the chicken, cover and simmer for another 5 minutes or until the chicken is cooked through. Stir in 1/2 of the cilantro. Sprinkle the rest of the cilantro over the top before serving. Serve hot with rice.

~ Marla Meridith

Recipe: Easy Chicken Marsala

We love this easy Chicken Marsala recipe, it’s great for weeknights or entertaining. A healthy, flavor packed Italian-American dish.

4 servings

1/4 cup olive oil
1 lb thin chicken breasts (4 pieces)
salt and freshly ground pepper
1 lb Baby Bella mushrooms, sliced
3 cloves garlic, thinly sliced
1 shallot, sliced
1 tbsp unbleached all-purpose flour
1 cup low-sodium chicken broth
2/3 cup Marsala wine
3 tbsp finely chopped fresh parsley

Heat the oil over medium-high in a 12 inch cast iron skillet. Sprinkle both sides of the chicken with some salt and pepper. Fry the chicken in the skillet for 5 minutes on each side, flipping just once. Remove the chicken from the skillet with tongs and place on a plate in a single layer.
Lower the heat to medium and add the mushrooms, garlic and shallots. Cook 6-8 minutes, until everything is fragrant and mushrooms start to brown. Sprinkle in the flour and cook for 30 seconds. Add the chicken broth and wine, bring to a simmer. Cook for about 5 minutes or until the sauce thickens.
Reduce the heat to low, return the chicken and any juices into the skillet and cook until hot, 1-2 minutes. Top with fresh parsley and serve immediately.

~ Marla Meridith

Recipe: One-Pot Beef Stroganoff Soup

This healthy and delicious One-Pot Beef Stroganoff Soup is everything you need for a warming family meal that comes together in just 30 minutes.

2 tbsp olive oil
1 pound beef sirloin, trimmed of fat, thinly sliced into 1 inch cubes
pinches of salt and pepper
1/2 tsp paprika
1 medium sweet onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
8 ounces sliced baby bella mushrooms
5 cups low-sodium mushroom or beef stock
2 cups dried wide egg noodles
1/2 cup sour cream
2 tablespoons unbleached all-purpose flour
chopped fresh parsley

In a large soup pot heat the oil over medium high heat. Season the meat with a few pinches of salt and pepper. Add the meat to the pan and cook about 5 minutes, browning on all sides. With a slotted spoon, transfer the meat to a bowl.
Reduce the heat to medium, using the same pot, add the onions and garlic. Cook 5 minutes until softened and fragrant. Mix in the tomato paste, Worcestershire sauce and mushrooms. Cook 2 minutes.
Turn the heat to high, add in the broth, bring to a boil. Add in the noodles and simmer about 7 minutes until softened.
In a bowl, mix together the sour cream and flour. Whisk in one cup of the hot soup broth. Stir this mixture back into the pot and let the soup thicken about two minutes. Season to taste with more salt and pepper if desired.
Add the meat back in, cook just until the meat is warmed through.
Divide soup into bowls and top with freshly chopped parsley.

~ Marla Meridith

Recipe: Cauliflower and Lentil Dahl

Try this healthy, vegetarian Lentil and Cauliflower Dahl recipe for Meatless Monday. We love this authentic Indian dish for lunch and dinner.

4 servings

2 tbsp coconut oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
3 tbsp medium-hot Indian curry paste
1 cup dried red lentils
3 1/4 cups low sodium vegetable broth
4 cups cauliflower, cut into florets
1 cup sliced mushrooms
3/4 cup frozen peas
1/4 cup chopped cilantro
salt and pepper to taste
more freshly chopped cilantro, plain yogurt and naan bread for serving

Heat the coconut oil in a 12 inch cast iron skillet over medium heat. Cook the onion, garlic and curry paste until fragrant and softened about 5 minutes.
Add the lentils and stir to combine. Add the stock and tomato paste. Bring to a boil then simmer over low heat for 15 minutes.
Turn the heat back to medium, add in the cauliflower and simmer covered for 8-10 minutes until the vegetables are tender.
Add the peas and mushrooms during the last two minutes. Season with salt and pepper to taste. Stir in the fresh cilantro.
Sprinkle the fresh cilantro over the top. Serve with yogurt and warmed naan bread.

~ Marla Meridith

Recipe: Mushroom Ramen Soup

We love this healthy ramen soup no matter what the season, filled with great for you ingredients and ready to enjoy in just under 20 minutes!

2 servings

5 ounces ramen noodles
1 ounce dried mushrooms (porcini, chanterelles, morels, etc.)
2 tbsp peanut or canola oil
1 shallot, minced
3 garlic cloves, minced
3 cups kale, rinsed and chopped
8 ounces fresh shiitake mushrooms, cleaned and sliced if the larger ones
1 cup chopped broccoli, bite sized pieces
4 cups low sodium mushroom or vegetable broth
1 tbsp soy sauce or tamari
1 tbsp fish sauce
1 tbsp hot chili oil
sliced green onion & fresh lime wedges for topping

Cook the ramen noodles: bring water to a boil and cook the noodles until they are soft. Drain and rinse with cold water to stop cooking.
In a measuring cup, combine 1 cup hot water with the dried mushrooms. Let them soak until soft about 10 minutes. Remove the rehydrated mushrooms from the water (keep this water) and coarsely chop.
In a soup pot heat the oil over medium heat. Add the shallot and cook for 2 minutes. Add the garlic and all the mushrooms. Sauté for 5 minutes, mixing throughout. Add the kale and broccoli, cook another 2 minutes.
Add the broth, reserved water from the dehydrated mushrooms, soy sauce, fish sauce and chili oil. Bring to a low boil then reduce to a simmer.
Add in the ramen and heat until hot. Season to taste.
Serve immediately with green onion and fresh lime wedges.

~ Marla Meridith

Recipe: Perfect Vegan Veggie Burgers

You won’t miss the meat in these delicious, hearty vegan burgers. Filled with protein and great for you!

5 veggie burgers

–for the burgers
1 cup toasted pecans
1 (15 ounce) can black beans, drained and rinsed
1 cup minced mushrooms
1 cup panko bread crumbs
1 cup minced red onion
1 cup cooked brown rice
3 tbsp ketchup
juice from 1/2 lime
1 tbsp soy sauce or tamari
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
pinch of salt
2 tbsp olive oil, divided
–additional
5 buns
lettuce
sliced tomato
pickles
and sliced onion

Toast the pecans: Place the pecans in a large cast iron skillet and heat on low. After a few minutes, as soon as you start to smell them stir the nuts. Cook a few minutes longer until all sides are toasted. Remove promptly from the pan and let cool a few minutes. Coarsely chop the pecans.
Sauce the onions: Add 1 tbsp olive oil In the same cast iron (wipe the pan out with a damp towel if needed first) Over medium heat, cook the onions until translucent and fragrant, about 5-6 minutes.
In the bowl of a food processor, pulse all the ingredients (excluding the remaining tbsp of olive oil) until the mixture sticks together when it is pinched between your fingers. You don’t want this mix to be totally smooth.
With clean, damp hands form 1/4 cup patties. Pour the last 1 tbsp of olive oil into the pan. Sauté the burgers about 4 minutes on each side, or until golden brown and heated through.
Serve on buns and any toppings you love.

~ Marla Meridith

Recipe: The Best Beef Ramen

Ingredients

Directions

~ Marla Meridith

Mushroom Beef Barley Soup

Ingredients

Directions

~ Marla Meridith

Green Beans with Beech Mushrooms & Olives

Ingredients

Directions

~ Marla Meridith

Green Beans with Beech Mushrooms & Olives

Beech mushrooms are such pretty little things. They have a unique sweet & nutty, elegant mushroom flavor that go perfect with the stuffed green olives. Don’t miss out on something so simple & delicious.

4 Servings

1 pound Green Beans, clean, trim ends off and cut in 1/2
1 package (8 ounces) Beech Mushrooms, trim off the bulky stem
2 tablespoons high-quality fruity Olive Oil
Garlic Salt
Cracked Black Pepper
1/2 cup sliced Green Olives with Pimento, keep about 1 tablespoon juice with the olives
1/4 cup Green Onion, sliced thin

Heat olive oil in a medium fry pan over medium heat.
Add green beans.
Season with some garlic salt & black pepper.
Cook for about 5-6 minutes until the beans start to soften and turn bright green.
Add the beech mushrooms and olives.
Toss gently to combine.
Cook for another 2 minutes.
Serve hot or cold and top with sliced green onion.

~ Marla Meridith

Green Beans with Beech Mushrooms & Olives

Beech mushrooms are such pretty little things. They have a unique sweet & nutty, elegant mushroom flavor that go perfect with the stuffed green olives. Don’t miss out on something so simple & delicious.

4 Servings

1 pound Green Beans, clean, trim ends off and cut in 1/2
1 package (8 ounces) Beech Mushrooms, trim off the bulky stem
2 tablespoons high-quality fruity Olive Oil
Garlic Salt
Cracked Black Pepper
1/2 cup sliced Green Olives with Pimento, keep about 1 tablespoon juice with the olives
1/4 cup Green Onion, sliced thin

Heat olive oil in a medium fry pan over medium heat.
Add green beans.
Season with some garlic salt & black pepper.
Cook for about 5-6 minutes until the beans start to soften and turn bright green.
Add the beech mushrooms and olives.
Toss gently to combine.
Cook for another 2 minutes.
Serve hot or cold and top with sliced green onion.

~ Marla Meridith

Turkey Meatballs in Cream of Mushroom Sauce

Ingredients

Directions

~ Marla Meridith