Today’s post is inspired by simple goodness. I feel like I get busier and busier by the day, so quick and easy have become my go-to. These brussels and cauliflower work great as a side, or as a meal if you’re me!
The curry and garlic add a ton of flavor. Plus, you only need one pan!
For this recipe, you’ll need:
1 cup chopped cauliflower
1 cup quartered brussel sprouts
2 tablespoons olive oil
1 tablespoon minced garlic (or more!)
1/2 tablespoon curry powder
2 teaspoons kosher salt
1 teaspoon red pepper flakes
Start by mincing and chopping everything up.
Add the brussels, cauliflower and garlic to the pan with olive oil. Stir over medium heat for about one minute.
Add the curry powder, red pepper and salt. Sauté over medium heat for 15 minutes or until tender. Stir frequently.
And there you have it! The perfect quick and easy side. Bonus it’s vegan for those of you who are into that.
I spent the weekend relaxing, taking it easy and generally just trying to catch back up on life. Funny thing though, somehow I feel even more tired! How does that happen? It’s like when you play that game with yourself “oh I’m just going to take a quick power nap or better “I’m going to rest my eyes”. Whatever. Power nap?!? Do those really exist? My power naps usually turn into an hour or two snoozefest in which I wind up feeling more groggy than before. That’s kind of how this weekend went. I rested up, ate well, worked out but still couldn’t peel myself out of bed this morning to hit the gym. I totally skipped out on all the errands I needed to run yesterday. Oh well, I suppose I’ll be playing even more catch up this week.
I did whip up these lentils last night for the season primere of Downton Abbey! Oh how I love that show. I’m totally addicted.
I had never made lentils before, and I heard their quite filling and delicious. Plus, I love a good curry. What better meal to curl up with and watch a two hour long season primere! With no commercials, it practically felt like a movie, but I was so caught up with the drama of white tie versus black tie at a dinner party that I could care less.
This recipe can easily be made vegan (see substitutions below). It was a hit with my girlfriends, they liked it with sriracha. I mean sriracha goes on everything, right?
For this recipe, you’ll need:
2 1/2 cups of dry red lentils
4 tablespoons butter
1/2 cup chopped onion
6 oz tomato paste
1/4 cup milk
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon red curry paste
1 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon curry powder
1 teaspoon kosher salt (or more to taste)
Fresh cilantro and limes for garnish
2 cups of dry rice cooked to the instructions on packaging.
Make 8 servings
Can substitute olive oil for butter and coconut milk for cows milk to make this recipe vegan.
Start of by cooking the lentils according to the packaging. They cook very similar to rice. Also, start making the rice at this time too.
While the rice and lentils are cooking, prep the curry. In a large pan, sauté the butter and onions until fragrant and soft. About 2 minutes.
Next add the tomato paste, spices and minced garlic and ginger. Stir frequently. Sauté another 2-3 minutes over medium heat.
Once the lentils are finished, add the curry to the lentils. Stir together well and let sit for 10-15 minutes.
Serve the lentils over rice and garnish with cilantro and lime wedges. Add salt and pepper (or sriracha!) to taste.
These are great as leftovers too! Perfect for a quick lunch!
I’ve been wanting to make lobster bisque even though lobster has never been my favorite ingredient. Interesting because I love seafood especially crustaceans. I originally had the idea for coconut lobster bisque because I frequently use coconut milk in my soups, but then I wanted to make it spicy and that’s where the red curry came in. After a few minor mishaps, that you’ll see below, the flavor came out pretty well.
About 3 lbs of lobster (this wound up being 2 tails for me)
1 can of coconut cream (I used coconut milk but cream would have been much better)
4 cups of chicken broth
4 cups of water
1 stalk of lemongrass
2-3 sprigs of lemon thyme
1 small lime
1 small white onion
4 cloves of garlic
1 tablespoon of red curry paste
Few sprigs of fresh cilantro
Place lobsters in a large stock pot with 4 cups of water. Add some kosher salt and boil for 12 minutes.
12 minutes later… Nice bright red lobster! Leave the water in the pot.
Remove from pot and let cool.
While the lobsters are boiling/cooling, get started chopping the herbs.
I did a rough chop of the herbs and didn’t even cut the lemon thyme at all. We are going blend them later.
After the lobster tails are cool enough to handle, remove the meat from the shells over the pot. This way all the juices go into the pot adding lots of flavor.
Start by twisting the tail off. Place the shells back in the pot and place the lobster meat in a bowl.
Placing lobster meat in a bowl.
Shells in the stock water.
Careful! I sliced my thumb pretty bad on one of the shells!
Lobster meat. Dice into bite sized pieces and set aside.
Add herbs to stock water with shells.
Add 4 cups of chicken broth.
Give that a little stir.
Bring the stock to a boil.
Then cover and let simmer for 45 minutes.
After 45 minutes, place a pot under your colander.
I forgot to put the colander over a pot and got distracted and accidentally poured out some of the