Tuesday, January 26, 2016

Curried Ground Turkey with Potatoes

Curried Ground Turkey with Potatoes has become a staple for my family. I discovered it last year while looking at foodily and I am so glad I stopped to put it on my "to make" list.

Everyone in the family likes this dish and we also like to have the leftovers for breakfast the next day. As you can see, we top the curried ground turkey with potatoes with a fried egg.

It. Is. Delicious.

This is not a spicy curry (unless you want to make it hot) and the curry flavor is not overwhelming, so even if you think you don't like curry I would encourage you to try this dish.

I have adapted this recipe from Simply Recipes.

Curried Ground Turkey with Potatoes.
Adapted from Simply Recipes
3-4 Tbsp vegetable oil
1 pound ground turkey (or substitute ground pork)
1 onion, chopped
1 tsp grated garlic
2 minced garlic cloves
1/2 Tbsp garam masala
1/2 Tbsp curry powder
1 tsp tumeric
1 tsp ground cumin
1 tsp ground coriander
1/2 cup water
2 large pototoes, cut into 1-inch chunks
4 Roma tomatoes, cut into small chunks or 1 can of diced tomatoes (15 oz)
1 cup frozen peas
1 cup frozen corn
1/2 cup chopped cilantro
Salt and pepper

Heat the vegetable oil over medium-high heat in a large skillet. Once the oil is hot add the ground meat. Break the meat up and cook until it begins to brown.
Add the chopped onion. Stir and cook for 4-5 minutes, until the onion starts cook through.
Season with salt and pepper.
Add the grated garlic and ginger and saute for another 1-2 minutes.
Add the garam masala, curry powder, tumeric, cumin, coriander, water and potatoes. Stir to combine then cover with a lid (or a pizza pan if you don't have a lid for your skillet). Turn the heat down to medium-low and simmer for 20 minutes, until the potatoes are fork tender.
Add tomatoes, peas and corn. Cover and cook for another 2-3 minutes.
Top each serving with cilantro and a fried egg. This can also be served with bread or rice.

Sunday, January 3, 2016

Garlic Cilantro Shrimp

If you are looking for a light, healthy dish to combat all the holiday treats you ate, look no further! Garlic Cilantro Shrimp is easy to throw together, even at the last minute.
I made this for lunch one day when I didn't have any leftovers and not a lot of time.  The kids loved it and ate all the shrimp.

Garlic Cilantro Shrimp

2 Tbsp olive oil
1 Tbsp butter
2 cloves minced garlic
20 shrimp, peeled and deveined 
1/2 cup chicken or vegetable stock
1 lemon.
1/4 - 1/2 cup cilantro (depending on how much you like cilantro)
Salt and pepper
1/2 lb spaghetti

Peel and devein the shrimp. Zest the lemon then juice it and set aside. Cook the spaghetti according to package directions. While it is cooking heat the olive oil in a skillet over medium high heat. Once the oil is hot add the shrimp. Cook for one minute then add the garlic. Cook for another two to three minutes until the shrimp is done. Reduce the heat to low and add the butter. After it is melted add the chicken stock and add about a tablespoon of lemon juice.

After the pasta is drained add it to the skillet along with the cilantro, a sprinkle of lemon zest and salt and pepper to taste. Toss together and serve immediately.