Vegetarian Chickpea and Vegetable Curry

 

Vegetarian Chickpea and Vegetable Curry

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 carrots, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• Salt and pepper, to taste
• Cooked rice or naan bread, for serving
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the vegetable oil in a large skillet or pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.

2. Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant.

3. Stir in the diced carrots, bell pepper, and zucchini. Cook for 5-7 minutes, until the vegetables are slightly softened.

4. Add the drained chickpeas, diced tomatoes (with their juices), and coconut milk to the skillet. Stir to combine.

5. Sprinkle the curry powder, ground cumin, ground coriander, turmeric powder, salt, and pepper over the mixture. Stir well to evenly distribute the spices.

6. Bring the curry to a simmer, then reduce the heat to low. Cover and let it simmer gently for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

7. Taste and adjust the seasoning, if needed, adding more salt and pepper to taste.

8. Serve the Vegetarian Chickpea and Vegetable Curry hot over cooked rice or with naan bread on the side. Garnish with chopped fresh cilantro.

9. For meat-eaters who want to add protein, you can serve cooked chicken, shrimp, or tofu on the side, or stir in cooked meat of choice into the curry before serving.

10. Enjoy your flavorful and satisfying Vegetarian Chickpea and Vegetable Curry with your family!

Tips:

• Feel free to customize the vegetables based on what you have on hand or your family's preferences. You can add cauliflower, broccoli, spinach, or peas for additional variety.
• Adjust the spice level of the curry by adding more or less curry powder and chili flakes according to your taste.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Swedish Meatballs with Creamy Gravy and Lingonberry Sauce

Swedish Meatballs with Creamy Gravy and Lingonberry Sauce

Ingredients:

For the Meatballs:

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, finely chopped
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

For the Creamy Gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups beef or chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

For Serving:

• Lingonberry sauce or lingonberry jam
• Mashed potatoes or boiled potatoes
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, chopped onion, egg, salt, pepper, nutmeg, and allspice. Mix until well combined.

2. Shape the meat mixture into small meatballs, about 1 inch in diameter, and place them on a plate or baking sheet lined with parchment paper.

3. In a large skillet or frying pan, heat a tablespoon of butter over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan, and cook until browned on all sides and cooked through, about 8-10 minutes. Transfer the cooked meatballs to a plate and set aside.

4. In the same skillet, melt the remaining butter over medium heat. Sprinkle the flour over the melted butter and whisk continuously to form a roux. Cook the roux for 1-2 minutes, until it turns golden brown.

5. Gradually pour the beef or chicken broth into the skillet, whisking constantly to prevent lumps from forming. Cook the gravy, stirring occasionally, until it thickens and comes to a simmer.

6. Stir in the heavy cream and continue to cook for another 2-3 minutes, until the gravy is smooth and creamy. Season with salt and pepper to taste.

7. Return the cooked meatballs to the skillet with the gravy, stirring gently to coat them in the sauce. Simmer for another 5 minutes to heat the meatballs through.

8. Serve the Swedish meatballs hot, accompanied by mashed potatoes or boiled potatoes. Spoon lingonberry sauce or lingonberry jam over the meatballs and potatoes, and garnish with chopped fresh parsley.

9. Enjoy your delicious Swedish Meatballs with Creamy Gravy and Lingonberry Sauce with your family!

Tips:

• Lingonberry sauce or lingonberry jam is a traditional accompaniment to Swedish meatballs and can be found in most Swedish or Scandinavian grocery stores. If you can't find lingonberry sauce, you can substitute with cranberry sauce or red currant jelly.
• Feel free to adjust the seasoning of the meatballs and gravy to suit your taste preferences.
• Leftover meatballs and gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Maple Glazed Salmon with Roasted Vegetables

 

Maple Glazed Salmon with Roasted Vegetables

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 pound baby potatoes, halved
• 2 cups baby carrots
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

2. In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, minced garlic, salt, and pepper to make the maple glaze.

3. Place the salmon fillets on the prepared baking sheet. Brush each fillet generously with the maple glaze, reserving some for later.

4. In a large mixing bowl, toss the halved baby potatoes, baby carrots, sliced bell peppers, and red onion with olive oil, salt, and pepper until evenly coated.

5. Spread the seasoned vegetables in a single layer around the salmon fillets on the baking sheet.

6. Roast in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and caramelized around the edges.

7. While the salmon and vegetables are roasting, heat the remaining maple glaze in a small saucepan over medium heat until it thickens slightly, about 3-4 minutes. Remove from heat.

8. Once the salmon and vegetables are done, remove them from the oven. Drizzle the remaining maple glaze over the salmon fillets.

9. Garnish with chopped fresh parsley for a pop of color and freshness.

10. Serve the maple glazed salmon with roasted vegetables hot, alongside a side salad or crusty bread if desired. Enjoy!

Easy Cheesy Pasta Bake

Here's a simple and budget-friendly recipe for a delicious family meal:

Easy Cheesy Pasta Bake

Ingredients:

• 1 pound (16 oz) pasta (such as penne, rigatoni, or macaroni)
• 1 jar (24 oz) pasta sauce (any variety you prefer)
• 2 cups shredded mozzarella cheese (or any cheese blend you like)
• 1/2 cup grated Parmesan cheese
• Optional: salt, pepper, garlic powder, Italian seasoning (to taste)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with non-stick cooking spray or butter.

2. Cook the pasta according to the package instructions until it's al dente. Drain the pasta and return it to the pot.

3. Pour the pasta sauce over the cooked pasta in the pot. Add salt, pepper, garlic powder, and Italian seasoning to taste, if desired. Stir until the pasta is evenly coated with the sauce.

4. Transfer the saucy pasta to the prepared baking dish and spread it out evenly.

5. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta.

6. Sprinkle the grated Parmesan cheese evenly over the mozzarella.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

8. After 20 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.

9. Remove the pasta bake from the oven and let it cool for a few minutes before serving.

10. Serve the Easy Cheesy Pasta Bake hot, garnished with fresh herbs if desired. Enjoy!

Tips:

• Feel free to customize the recipe by adding cooked ground meat (such as beef, turkey, or sausage) or vegetables (such as spinach, bell peppers, or mushrooms) to the pasta sauce.
• You can use any type of pasta and cheese you have on hand or prefer. Experiment with different combinations to find your family's favorite!
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

This Easy Cheesy Pasta Bake is a crowd-pleasing family dinner that's quick, easy, and budget-friendly. Perfect for busy weeknights or whenever you're craving a comforting and satisfying meal!