Today my friend Tess is coming to hang out with the family so I thought I would cook her a tasty vegetarian yellow curry. She doesn’t eat any animal products so curry is a great flavorful option to serve. This is not a traditional recipe, its one that I have adapted myself. I used salt instead of fish sauce and vegetable stock instead of chicken stock.
Serve with cucumber salad to give the curry some texture and brightness.
This is one of my daughters favorite dinners. I make it once every few weeks to keep her happy. Recently I found this fresh gluten free pasta at the market and its become a staple in our house. My daughter does not like red sauce so I make a pink sauce instead and put lots of veggies in it. Like most of my recipes, I just make it in my head, its rare I follow any recipe unless I’m baking. For this recipe you can take out most of anything you don’t like or add whatever you want in that sounds good to you. It’s very simple.
This week at the market I was inspired by the wild caught cod fish at the seafood counter. I made a green curry earlier this week and tonight I just want to make a basic fish and vegetables dish. I used vegetables I had in my pantry along with a box of couscous.
This is a recipe I’ve created and have been making for many years. It’s not a traditional Thai recipe but I do sometimes serve it at parties because I can make it ahead of time by cutting all the vegetables and making the noodles and placing in the refrigerator when ready. This also makes a great bento box lunch!
I didn’t feel like going to the grocery store yesterday so I rummaged through the pantry to make dinner and decided to make soup with what I had. This was super easy to make and delicious! You can add or take out anything you don’t like.
Today is my farmers market shopping day, time to see what vegetables I’ll be cooking with this week! I picked up some beautiful carrots, squash, sweet potatoes, and tons of fresh herbs.
I’m still trying to cut down on 90% of my carb intake and trying to make different recipes is challenge. I don’t like eating the same things often (unless it sushi). These turkey meatballs are similar ingredients to the turkey meatloaf I made the other night so I knew it would be delicious. I scanned the internet for some ideas and came up with my own recipe, I have to say they turned out great!
You can eat this with some turkey gravy if you want.
1/4 cup of Panko breadcrumbs + 1/4 cup to roll the meatballs in
1 egg (beaten)
Fresh Mozzarella balls (tiny)
1 tablespoon balsamic glaze
1/2 cup parmesan cheese + 1/4 cup to roll the meatballs in
Salt and Pepper
Heat oven to 400 degrees
Oil the tiny cupcake pan with either spray or olive oil using a brush.
On a plate mix 1/2 cup of parmesan cheese and 1/2 cup of Panko breadcrumbs.
In a food processor blend the onion, garlic and parsley together until chopped up. Place ingredients in a large bowl and add Panko, Parmesan, balsamic glaze, beaten egg, oregano, salt and pepper and mix together. Add the turkey and stir until completely mixed. Use a tablespoon to scoop turkey mixture and form into a ball, push the mozzarella ball into the middle and push the meat around it to close and roll it in the Panko mix. Place the meatball in the cupcake pan.