Do you have those recipes that you have never measured a thing but just know how to make?  You can grab a handful of this, a pinch or so of that and you know that it will come out great each time.  This is one of those recipes.  I've never measured a thing before, normally it comes about because of leftovers. This really is the easiest way to use up leftover ground beef and mashed potatoes.  I call these "shepherds pie" since that is the closest thing that it represents.  I don't add gravy to mine but you can if you like.  During the meat cooking process you could add some beef broth, tomato paste, some cornstarch and voila, gravy. You can cheat by adding one of those gravy packets but be careful if you are gluten free as most of those have flour in them.  
Now these are not big they are ramekin size but you could also just make this in a pie tin if you so choose. You would also use a full pound of hamburger meat that would still serve just 6 if you make it in the pie tin.  I serve these with a nice full salad and fruit since there are vegetables already in the pie.  
You could also make this as a vegetarian dish by omitting the meat and upping the vegi's.  Include the peas and corn but also add broccoli, cauliflower and mushrooms or any other vegetable you choose. 
Serves 6


Recipe:

1/2 to 1 lb Ground Beef Meat
1 TBSP minced Garlic
3 Green Onions, diced
1 cup Corn, cooked
1 cup Peas, cooked
1/2 Bell Pepper, diced
1 TBSP chopped Fresh Basil
3/4 cup Shredded Cheddar Cheese
1/2 cup Shredded Parmesan Cheese

Optional* Gravy:  3/4 cup beef broth, 2 TBSP cornstarch, 2 TBSP tomato paste, 1 tsp butter (add all to meat after browning)

2 cups prepared Mashed Potatoes
Salt and Pepper to taste

Prepare the Ramekins or large muffin (or pie tin) pan by greasing generously with olive oil or vegetable oil.

Preheat Oven to 375 degree F (190 C , 5 Gas mark)

Cook ground beef with garlic until browned.  Season with Salt and pepper
If making gravy, add 3/4 cup beef broth , 2 TBSP tomato paste, (using some of the beef broth make a thin paste with 2 TBSP cornstarch) cornstarch, 1 tsp butter. Let simmer until the broth has thickened.  
You can either add the peas and corn to the mixture (to heat them if frozen), or heat them in the microwave and layer them.  I do it either way but it is faster to add to the meat when assembling.

Prepare Mashed potatoes (go ahead, use the instant if you like)

To the prepared dish, add some mashed potatoes and make a Pie crust shape.  Don't make the bottom too thin.
Sprinkle in some parmesan cheese.  Spoon in meat mixture (if layering I add cheese, meat, vegi's, cheddar cheese), spoon in green onions, bell pepper, and basil then add cheddar cheese to the top.
Spoon more mashed potatoes on top and form a top crust.  
Add more Pamesan and Cheddar cheese to the top and salt and pepper.
Bake for 45 minutes or until golden brown on top.
Let set for 5 minutes
Serve

You can also make gravy and pour some on top if you did not add it to the meat.


Picture
Nutritional information obtained using CalorieCount.com. Based on recipe with 1/2 lb ground beef and no gravy.
 
 
Picture
I can remember growing up and having pork chops at least once a week.  I'm not sure if my memory is accurate or not.  With pork chops whether you pan fry or oven bake, the length of time to cook is dependant on their thickness.  Cook a thin pork chop too long and it becomes pork jerky or just plain shoe leather.  I used to pan fry my pork chops all the time because that is what I remembered my mom doing.  It wasn't until my son came along that I started throwing them into the oven so that I didn't have to keep an eagle eye on them. Another thing that I didn't know were the different cuts that pork chops could have.  I just thought it was the one cut with the bone on one side and it kind of curled one way.  Those were the only ones that I remember.  It was a revelation when shopping one day many, many years ago and seeing all the different cuts.  I now mostly buy the sirloin cut.  Not that it is superior in any way but I just like how it bakes up and the big plus for me, my son likes it too.  He doesn't like the white meat curled bone in one that I grew up with and to tell the truth, I prefer this cut too.  It's a win win in my book.
Try this recipe with any cut you like but watch the cooking time.  These chops were almost an inch think so I cooked them for 45 minutes.  A thinner cut, you will need less time.  Make sure to cook pork all the way though and do let it rest when coming out of the oven for at least 3 minutes.  Enjoy!
Picture
Print Friendly and PDF
Serves: 2-4


Recipe:

2-4 Pork Chops (I used sirloin cut for this recipe)
2-3 medium Yellow Squash
2-3 Leeks
1 cup Baby Carrots
1  TBSP Garlic
2 TBSP Butter
Salt and Pepper to Taste

Preheat Oven to 375 F (190 C)
Salt and Pepper both sides of the chops
Use about 1/2 -1 tsp of diced Garlic per Pork Chop
Place into casserole dish
Top each Pork chop with 1 tsp of diced cold butter

Chop vegetables and place around pork chops
Top with chopped cold butter and rest of garlic
Salt and Pepper to taste

Bake uncovered for 45 minutes until (145 degrees (63 C) minimum) 
The sirloin chops were almost an inch thick and cooked in the 45 minutes.  If thinner, check at the 30 minute mark and check for doneness.
Let meat rest at least 3 minutes after coming out of the oven


Optional:  If you want to make this a complete dinner, add diced potatoes and use a larger casserole dish. You can toss the potatoes and vegetables in olive oil instead of the butter if you so choose and lower the calories.  


Picture
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Picture
Nutritional information obtained using CalorieCount.com.
 
 
Ok, before you judge this one, know that I like the small amount of grease in this soup.  I don't like the 90% lean ground beef, I just don't.  You can use it and eliminate all grease from this recipe if that's your cup of tea.  I like a little because it does add some of the taste to the recipe.  Again, use the lean if that is what you enjoy or don't use meat at all.  This is not necessarily a recipe that has to have meat.  You could add some vegetables or tofu in it's place. If you add vegetables, just add them to the simmering stage, note that carrots can take a bit longer and adjust the time accordingly. If you need to simmer longer than the recipe indicates, make sure to add water or more broth so that it doesn't evaporate too much of the liquid. This was to be one of many soups made this "winter".

Now here in Southern California we seemed to have skipped right over spring and gone to summer.  As I sit and write this, it is 79 degrees out (26 C).  I mean really.  We had a very, very short winter.  It was supposed to be a cold wet one because of the El Nino.  We had one really, really good storm.  One storm that was so so and one that just petered out and left maybe a 1/4 inch.  I had such high hopes for this winter and all the soups that I could make to keep me warm and toasty. High hopes, all now dashed.  It will once again be in the 80's next week. One bright spot we do get some rain tomorrow but it will still be in the mid 60's for this storm.  I feel so cheated. 

I still like making this though and had it last night for dinner.  I just use the microwave method.  Once a week and usually on Monday's we have Hamburger meat for dinner.  It's my son's favorite meat and meal.  I of course find other was for me to eat said meat.  This is one of them.  The meat is spiced with the taco seasoning but it just adds to the soup.  I have made it with the seasoned meat and without and it is just as good.  If you ever have leftover hamburger meat, this really is the soup to make.  Hope you enjoy.
Serves 1 (microwave version) or 6 (stove top version)


Recipes:

Microwave:

1 microwavable soup bowl
1 1/2 cups Chicken or Vegetable Broth
1/3 cup precooked hamburger meat or Sausage (spicy or mild)
1 TBSP Tomato Paste
1/2 cup Stewed diced Tomatoes (I use the Italian)
2 Full Length Lasagna Noodles broken up (Gluten Free or Regular)
2 large Basil leaves
1/4 Tsp Garlic
1/4 Tsp dried Oregano
1/4 Tsp dried Onions
Pinch Salt
1 oz Mozzarella cheese (shredded or cut up)
1-2 TBSP Parmesan Cheese (shredded)

Optional: 1/4 tsp dried chili peppers or chili powder and or oz Ricotta Cheese

Add all ingredients except cheese to bowl.  Place in Microwave and cook on high 5 minutes, stir.  Cook for another 5 minutes on high.  Check doneness of noodles.  If using Gluten Free noodles with a high White Rice content shorten the second cooking to 3 minutes and check for doneness.  
Take out of microwave carefully!  It will be very hot.
Add cheeses, stir and enjoy.

Stove Top:

1 Soup Pot

1/2 lb ground beef
1/4 lb Sausage (regular or mild)
1/2 cup Yellow Onion
8 cups Chicken Broth or Vegetable Broth
1 14 oz can diced tomatoes of your choice (I use the Italian)
1 can tomato paste
1 TBSP Dried Oregano
1 TBSP Garlic 
6-8 Basil leaves
1/2 tsp salt
1/2 cup Mozzarella Cheese (shredded or cut up)
1/2 cup Parmesan Cheese (shredded)
1/2 cup Ricotta Cheese
1/2 box Lasagna Noodles cooked as per instructions on box

Directions:


In the soup pot, brown hamburger meat and sausage, break it up to small bite size pieces, add the onion when the meat is about 3/4 cooked.
When the onion turns translucent, add all ingredients EXCEPT cheese and noodles.
Bring to a boil then turn down to a simmer
Let simmer on medium low for 30 minutes.
Add Noodles which have been cut up to bite size pieces and let simmer an additional 10 minutes.
I do not add the cheeses but place on the table for the individual people to add to their soup.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com. This is based on the microwave version with chicken broth and 85 % lean meat. This serving can be for two if served with other side dishes.
 
 
Here it is finally, the end of vacation.  The family has all gone home.  The christmas tree is still up but half the ornaments are off and boxed. The house is quiet.  The tons of food that you spent hours cooking has been parceled up and shipped out with the different family members.  Now for some peace and quiet.  Until of course your family gets home and starts screaming about what's for dinner.  Simple, after the holidays you need simple.  Ham steaks are about as simple as it gets.  Fully cooked already, all they need is a little loving and it 's dinner time. Another great thing about them, just about any side dish will do.  Mash potatoes, rice, salad, string beans, brussel sprouts, corn on the cob, really just about anything.  If there are leftovers then you have ham sandwiches or dice it up with some hardboiled egg over a salad or mince it up and add to scrambled eggs for a hearty breakfast.  Really what could go wrong?
Serves 4 (depending on the size of the steak)



Recipe:


Glaze:

3 TBSP Fig Jam
3 tsp Orange Juice (or Apple juice)
5-6 Mint Leaves
Pepper to taste
Optional:  1/4 tsp minced garlic

1 Ham Steak

If you have a grill skillet, use that as it will raise the steak above the water.

Heat skillet to medium high heat.  This will cook very fast so have your side items prepared in advance.  Mix together the ingredients for the glaze.  One thing to note about most ham steaks, they have been injected with water, a lot of water.  What I usually do is get the pan medium hot, spray it first with a oil, and lay the ham in.  In just a few moments water will come out.  I usually will get rid of the water and flip it.  Glaze the side you had down, wait 3 minutes and flip again. Glaze the side that is up.  Wait 3-4 minutes.  It should be heated through.
Heat the remaining glaze and place on table or glaze the ham one more time right be serving.

Side dishes:  garlic mash potatoes made with YukonGolds, Steamed Brussel Sprouts, Salad with baby greens and a lite cheese vinaigrette.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using Caloriecount.com
 
 
Well one holiday has passed and we have another coming up.  So much food. So much weight gain, maybe not everyone but there is always just so much food.  So, so much.  There are leftovers for days and days.  The thing is, most years we do not cook a Turkey at Thanksgiving.  Oh stop yelling.  No one in the family likes it all that much.  Normally we do a Ham and my stepmom takes the bone home to make refried beans or soup.  This year was a bit different as sadly we did not get the family together.  The gathering was just 3 of us, mom, son and myself but that didn't stop me from making a full Thanksgiving dinner.  The difference though is I roasted a large chicken instead and yep still stuffed it.  It was mighty tasty.  Those a thin lemon slices under the skin and basted with lemon and butter.  It was really incredible good.  
Almost every time I cook a chicken though, I boil the bones with some of the meat still on it for soup stock. I know, you are thinking "What a pain". No not really.  Throw it into a soup stock pot with enough water to cover it and an inch above it, throw in some spices and raw vegi's and let it slow boil for a few hours, strain and done.  Freeze the stock and now you have it when a recipe calls for it.  Easy peasy lemon squeezy!
1 Chicken or Turkey Carcass
1/2-1  Yellow Onion quartered
3 Celery Stalks
2 Carrots chopped
2 Bay Leaves
4 Garlic cloves rough chopped
1/2 TBSP Salt
1/2 TBSP Pepper

Optional:  1 TBSP Chicken Bouillon (intensives the flavor)


Add enough water to the soup pot to cover the carcass plus about an inch.  Add everything to the pot and set it at a slow boil.  Then reduce to a fast simmer.  Let it cook for two hours, during the two hours add more water back up to the original mark.  Let it simmer down about an 1" to an 1 1/2" (25-38 mm).  Turn it off and strain out all the solids.  Let it cool for about 45 minutes  at room temperature and then place in the refrigerator overnight. The fat will solidify at the top.  Scrap it off. The broth will be very jelly like, remember to stir it after you scrap off the fat. At this point, I label freezer bags with the date and name and place 1 cup of the broth in each baggy*.  I then freeze them until needed, they will last about 3 months in the freezer. I was able to get 6 cups of broth from this batch.

That is really all you have to do.  Don't over salt it or over pepper it as that will happen when you make your recipe with it.

*If you want clear broth, you can pass it through cheese cloth several times to remove all solids before you freeze it.

Picture
Once it is cold the fat will rise to the top and solidify. You can just spoon it off. The broth will be very jelly like.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
It must be Monday again because we are having hamburger meat. <sigh> I love my son and I really want his week at school to start well but man oh man, I'm getting tired of hamburger meat.  How many ways can you think of to make it new and interesting.  Now, I have to add one more caveat here, the meat itself is always cooked the same.  This is our standard taco meat with the seasoning on it.  He likes plain, meat.  I'm the one who always has to find new and interesting ways to eat it.  I have to say though, this is one of my favorites.  I will also have it over Fritos.  Yum.  This is just a plate full of "I wanted to be a taco but I had no shells but ohhh, there's chips in the cupboard" kind of meal.  When taking the pictures, I had run out of red onion.  There are just so many options that you can top this with.  You can also spread it out on a cookie sheet, top with more cheese, leave off the sourcream and avo, and run it in the broiler for a few moments to make nachos and get the cheese all melty.  Then slap the other condiments on top.  Try different types of cheeses.  This one I used the Sheep milk cheese.  You could also throw some beans (refried or other) under the meat and then broil it. Endless possibilities.  Let me know what yours are.
Serves: 4



Recipe:



1 Lb ground Beef
1/2 cup Cheese, grated
4 TBSP Sour cream
Doritos or Corn Chips (Gluten Free)


Toppings Optional:
Avocado
Red Onion or Green Onion diced
Tomatoes, diced
Cilantro
Chopped Red Cabbage
Spinach, Chopped
Cilantro, chopped
Hot Sauce



Gluten Free Taco Seasoning:

3 TBSP Chili powder
3 TBSP Cumin
1 1/2 TBSP Paprika
1 1/2 TBSP Oregano
1 1/2 TBSP Dried Onion
1 1/2 TBSP Garlic
1 TBSP Salt
1 TBSP Fine Ground Black Pepper
1 TBSP Sugar
1 TBSP Corn Starch


Cook ground beef with salt and pepper until lightly browned
Add 3 TBSP of Taco Seasoning and 1/2 cup water, stir
Simmer until the water is gone

Plate the Doritos or Corn Chips, top with meat and then condiments of your choice.  
You can also cover a cookie sheet in aluminum foil and lightly grease.  Cover with chips, meat and then cheese on top.  Place under broiler until cheese is melted.  It will not take long.  If you leave it in too long the Chips, especially the Doritos will burn.  
Cover with your condiments.
Enjoy.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
Wahoo!  Rain in California, time to celebrate, dance in the streets, sing in the rain.  Ok, it didn't last more than a day but it was still something to celebrate.  What it did do though was cool down the house and finally bring cooler weather.  It was actually 38 F or 3.3 C last night.  Granted it heated up to 72 F (22 C) during the day but at least we have the chill in the air.  Which means the holidays and cooler weather are coming and it's time to break out the soup pot.  Yeah!  I've missed baking and cooking in the stove and making soups.  It has just been too hot of a summer to even think about turning the stove on or making soups.  Now, though, now it's time.  Since I was making hamburger meat for my son anyways because we always have hamburger on Mondays, I thought, why not some chili.  This is a quick no frills, doesn't even have to simmer for the hour you see in the recipe.  You can just cook it till all the ingredients are hot and serve.  I always serve mine over rice, you don't have to.  Serve it with cornbread or crackers and a salad.  I have a gluten free cornbread recipe here.  Add some fruit  and you have a full meal.  Oh and slap some sour cream on the top and maybe some diced green onions.
Serves:  6-8

Recipe: 

1 can (15 oz) Kidney Beans, drained
1 can (15 oz) White beans, drained
1 can (15 oz) Pinto or Chili Beans
1 can (14.5 oz) diced Tomatoes
1 can spicy Tomato Sauce (I use the El Pato 7.75 oz)
1 sm can Tomato Paste
1 lb ground beef
1/4 cup (or just a tad less) Taco seasoning (I have a gluten free taco seasoning recipe see below)
3/4 cup water plus 1/2 cup water 

Salt and Pepper to taste


In a soup pot, brown the ground beef (drain some of the fat, I leave a bit for flavor)
When it is done, add the taco seasoning and 3/4 cup water
Simmer until the water is gone.
Add the first 6 ingredients above, if it is too thick add 1/4-1/2 cup water 
Simmer 1 hour, at 30 minutes add 1/2 cup water and continue to simmer, stirring occasionally 
Salt and Pepper to taste


Gluten Free Taco Seasoning:
3 TBSP Chili powder
3 TBSP Cumin
1 1/2 TBSP Paprika
1 1/2 TBSP Oregano
1 1/2 TBSP Dried Onion
1 1/2 TBSP Garlic
1 TBSP Salt
1 TBSP Fine Ground Black Pepper
1 TBSP Sugar
1 TBSP Corn Starch
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutrition information obtained using CalorieCount.com. Information based on 1 1/2 cups of chili.
 
 
Recently I decided that I had had enough chicken and beef and needed something a little lighter.  If you have read this blog you know my son at 14, is still a picky eater.  I do know though, he will get certain fish. With that in mind I headed to the store.  I ended up with Tilapia.  I like Tilapia for it's mild flavor and flakiness.  We were also having some last minute guests over and since Tilapia is relatively cheap, I knew I could feed all 4 of us without breaking the bank.  I didn't want the standard fry it up and serve nor did I want to bake anything as it was still 90 degrees outside.  Stove top or bbq seemed to be the way to go. Now I could have bbq'd this using my bbq mat but instead decided to cook it in a skillet.   Just because it would be more sociable, as we could talk and drink a bit together. For this recipe butter, garlic, lemon and optionally a bit of ginger, make for a quick and easy prep.  This is one of those recipes that you want all items cut up and prepared before you cook the main course as it will cook very fast.  For the side, we had fresh cantaloup cut up over cottage cheese sprinkled lightly with Chile Con Limon.
Just for the record, I was drinking a sour beer.  
Serves: 4



Recipe:



2-4 Tilapia Fillets
1/2 cup Radish, chopped
1 Avocado, diced
1/4 Cup Cilantro, chopped
3/4 cup Red Cabbage, chopped
1/2 cup Red Onion, diced
2 TBSP Lemon Juice
2-4 TBSP Butter
1 1/2 TBSP Garlic, minced

1/2-3/4 cup cooked rice per person


Optional:

Sauce:


3 TBSP Soy Sauce (GF)
1 TBSP Rice Vinegar
1 tsp minced Ginger
1/2 tsp Sesame Oil
1/4 tsp Chili Oil (Optional)

This is the sauce that I made for it.  You can also just use Fresh Squeezed Lime Juice or the Sauce below.

or  

1 Avocado
3 TBSP Olive Oil
1 TBSP Mayo
6-7 Mint Leafs
1 Lime, juiced
1 tsp Rice Vinegar
1/4 tsp Garlic powder



Cut up all your vegetables
Cook the rice (I have a rice cooker and used 1 cup rice and 2 cups water)
Melt 2 TBSP Butter and add the lemon and  1/2 the garlic  
Rub it on one side of the fish
Heat skillet to medium high heat
Add 1 TBSP Butter, let it melt and just start to turn brown
Add the garlic
Add the Fish buttered side down, do not over crowd the skillet
Brush the top of the fish with the remaining garlic butter lemon combination
Let brown on one side and then flip (you might have to add more butter to the skillet
It usually only takes 3-5 minutes per side (depending on how thick your Tilapia is)

Add the rice to the bowl
Break up the fish
Add the vegetables to the bowl
Top with the fish
If you made sauce, add just 1-2 TBSP's right before serving
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information calculated using CalorieCount.com. Based on 1/2 cup rice and 4 oz of fish per serving.
 
 
TACOS, I love tacos.  Here's the thing, almost every Monday we have ground beef and I am always having to come up with new ways to eat it, make it and sometimes look at it.  Why every Monday? I want my son to start the week off in a positive way.  His favorite meal, ground beef with taco seasoning, raw carrots, applesauce and jello.  That's it.  We were talking this last Monday over this meal and he said "You know when I come home on College break, this is the meal that I'm gonna want".  I got all teary eyed just thinking about him going off to college.  Then almost broke down crying when I realized it is only 4 years away.  Man, I just got all teary eyed again writing this. 
Anyway, Tacos.  My favorite taco seasoning has flour in it so I had to come up with my own seasoning. Then of course they came out with one but then they decided to charge 4 times more for it then the regular. They could have just replaced the flour with cornstarch and charged the same thing but hey that's me.  I'm going to stick with mine because in the long run it is only pennies to make.  Ha.  
Serves: 5 (two tacos each)



Recipe:



Gluten Free Taco Seasoning:
3 TBSP Chili powder
3 TBSP Cumin
1 1/2 TBSP Paprika
1 1/2 TBSP Oregano
1 1/2 TBSP Dried Onion
1 1/2 TBSP Garlic
1 TBSP Salt
1 TBSP Fine Ground Black Pepper
1 TBSP Sugar
1 TBSP Corn Starch

Place into a container and shake together, store for up to 1 month (can store in the refrigerator) 


Tacos

1 lb ground Beef
4 Green onions, diced
1 cup Cabbage, chopped
1/4 cup Radish, chopped
Gluten Free Corn Tortillas 

Optional
Sour Cream
Avocado
Cheese
Hot Sauce


Cook ground beef with salt and pepper until lightly browned
Add 3 TBSP of Taco Seasoning and 1/2 cup water, stir
Simmer until the water is gone
On a Flat pan heat the corn tortillas until lightly brown on each side, you still want them pliable so that you can fold them.  You can add a little olive oil to the pan when heating
Assemble tacos
Consume


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com, based on two tacos.
 
 
I'm still gonna call this a one bowl wonder even though technically you need two and some cooked rice. However, you are cooking the Red Curry all in one bowl and all in the microwave, so I'm going to call it a win.  This recipe came about last year before we had a Thai restaurant in our town, now we have two but I still like making it myself.  One reason that I like to make it, sometimes they put MSG in it.  While some studies have shown there is no reaction to MSG, I think they are full of kaka.  I can tell you that I swell up, my tongue gets numb and I get slightly dizzy.  That is before I know there is MSG.  Why it's still being used, who knows.  It's also the one reason I had to stop eating Ramen, same with one of my nieces.  She cannot have MSG either.  Pretty much the same reaction I get.  Wow, that just took a right turn, didn't it.  Ok, back to the recipe at hand, Red Curry.  I love to eat red curry but then I really like yellow too but have never made a recipe for it.  Hmmm, maybe over the next couple of weeks. What I like about this recipe is the simplicity of it.  Pour it in, whip it up, heat and done.  I think you will like it too!
Serves: 2

Recipe:

1 can Coconut Milk
2 TBSP Red Curry Paste
1/2 cup Red Bell Pepper, fresh or frozen
1/2 cup Bamboo Shoots, julienned 
Fresh Basil leafs
1 cup Chicken or Vegetable broth
1 tsp crushed ginger
1/2 tsp crushed garlic
1 tsp Fish Sauce (or leave out if vegetarian) 
1 1/2 TBSP Soy Sauce
1/2 tsp crushed red chili peppers in Chili oil (Optional)
Lemongrass (Optional)
1/2 cup Tofu, Chicken or Shrimp (Optional)
1/2 cup Spinach or Bok Choy (Optional)
1/4 cup Carrots, julienned (Optional)
1/4 cup Water chestnuts (Optional)

2 cups cook rice of your choice


Shake the can of Coconut milk really well before opening
In large microwavable bowl, mix the coconut milk and broth
Heat coconut milk and 1 cup chicken or vegetable broth in microwave for 2 1/2 minutes
Gently stir
Heat 2 minutes
Gently stir, Stir in the Red Curry paste
Heat 2 minutes
Stir in vegetables, Tofu, and seasonings (and any other options)
Heat 2 minutes, Stir
Heat 2 minutes
Very carefully remove from Microwave
Add Fresh Basil and let sit 2 minutes
Serve over hot rice

Do not heat for the full 10 1/2 minutes as it will bubble over

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com. The high calories in this recipe are due to the rice.