Friday, February 13, 2015

Ground Turkey Curry ~Easy Everyday Curry

Yesterday I was driving home from work and even though it's still cold and rainy, the way the light fell, reminded me spring is on the way. And with spring comes a yearning for fresh bright flavours and some greenery to brighten up the dullness.

Ground turkey has long been a favourite protein of mine. It is low in fat, tastes great, and can be stretched to make a great meal.

And coconut milk!

Sometimes demonized by the world of food and nutrition as unhealthy, coconut milk and the fat it contains is now being deemed by researchers as one of the essential fatty acids along with omega 3 and 6 which is good news for all of us living a heart healthy lifestyle!

Put that together with a handful of seasonal vegetables and spices and you have my recipe for Ground Turkey Curry. An easy and delicious dish the whole family will love!

Cook along with my easy to follow step by step video




Ground Turkey Curry
Printable recipe here

Ingredients
  • 1 pound ground turkey (can also use ground chicken or ground beef)
  • 1 medium onion, diced
  • 2 cups diced vegetables (like carrots or broccoli) or throw in 1 cup of fruit like grapes, apple, or mandarin oranges.
  • 1 can coconut milk
  • 2 Tbsp green curry paste
  • 1/3 cup low sodium chicken stock
  • 2 Tbsp brown sugar
  • 1/2 tsp Asian chili garlic sauce
  • fresh cilantro or basil to garnish (optional)
  • 1 cup basmati rice
Directions 
  1. Saute onions and vegetables over medium high heat in a non stick pan sprayed lightly with olive oil or Pam until the onions soften and begin to go translucent. 
  2. Add the meat and continue to saute until the meat is cooked through and beginning to turn golden brown.
  3. Reduce heat to medium. Add the green curry paste and coconut milk and stir until well incorporated.
  4. Add the chicken stock, brown sugar, and chili garlic sauce. Bring to a boil, and then turn down and simmer, stirring occasionally for 20 minutes (if you're using fruit, add it at this point) while you cook your rice. 
  5. Cook rice in two cups water following the package directions.
  6. Serve the curry over cooked rice and enjoy! Garnish with a little fresh cilantro or basil for added colour and flavour. 

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish. 

Friday, February 6, 2015

6 Amazing make Ahead Meals with Meal kits ~ The Kitchen Witch ~ Meal Planning

Does life ever get so busy for you that you just don't have the energy to put dinner together? Well I'm the same way and so I decided this week was going to be all about meal planning. And I've got some great make aheads to share!

Starting with some of my trademark meal kits.


The idea being that you do all your prep work on the weekend, and store your chopped veggies, measured spices - pretty much everything you need to put the meal together - in ziplock bags for quick and easy dinners like Monday's Crispy Oven Baked Crab Quesadillas.


Pad Thai, is our featured meal for Tuesday, and I guarantee a restaurant quality dish that can be wokked up in under 15 minutes if you put together a dinner kit!

On Wednesday we've got another dinner kit on the go - this time for a delicious vegetarian pasta dish that I just adore - Spaghetti with Lemon and Walnuts.



Serve this with a beautiful tossed salad and you've got another amazing meal that can be pulled together in 10 minutes.






But after our vegetarian meal, it's time for some meat and potatoes on Thursday so we're going to make a marinade with 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 2 cloves minced garlic, 1 tsp salt, 1/4 cup fresh chopped herbs (I like to use parsley, sage, rosemary, and thyme).

 Place 4-6 bone in thick cut pork loin chops or 4-6 chicken breasts into a large freezer bag with the marinade, mix well and freeze.

When ready to prepare, thaw and bake in a 375 oven for 1 hour with 4 medium russett potatoes and you've got another easy meal to serve with the veggies or salad of your choice.

Speaking of salad, we're going to round out the week another Kitchen Witch classic for Easy Taco Meatball Salad

We'll be making the meatballs ahead with everything else and freezing them for quick preparation Friday night.

Take the night off Saturday and order a pizza, but don't miss trying this week's featured recipe for creamy delicious beef stroganoff made in the slow cooker for Sunday dinner.






















To see how these all come together, visit me in the Kitchen Witch Cottage and we'll cook then up together!

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Monday, February 2, 2015

Slow Cooker Beef Stroganoff ~The Kitchen Witch ~ Beef Stroganoff in the Crock Pot

Oh my gosh everyone! Life has been so incredibly busy this year I can't even tell you - and we're only 1 month into the New Year. Which just proves the adage: "If you build it (and believe in it) they will come." And so much of what I've been building over the last few years has been coming into success.


I'm not complaining, though, I have nothing but gratitude for the many blessings I'm experiencing. But the thing is, the more successful a project, or projects, become means less time to spend on personal lives, self care, and meal planning - and that's exactly where I've been the last few months. Run off my feet with so many great ideas to share with the world about simple cooking and recipe creation, but no time to actually make things myself.

That's where this week's recipe comes in - and the meal planner I have coming Friday. It's all about taking the time to pre-plan, make some meal kits, and enjoy great food throughout the week with very little effort.

And today's delicious recipe for Beef Stroganoff cooked in the crock pot is proof positive that it's all worthwhile!



















The sauce is velvety and deep and unctuous. The meat tender, and the taste - spectacular!

People, this one is a total winner  for entertaining or weeknight dinners. Best of all, nobody but you (and me) will ever know how easy it was to put together!

Visit the printable recipe here: Slow Cooker Beef Stroganoff

Or cook along with me in the Kitchen Witch Cottage!




Slow Cooker Beef Stroganoff


Prep Time: 10 minutes
Cook Time: 6 hours
Serves: 6-8

Ingredients
  • 1 1/2 lbs lean stewing beef, round steak, or sirloin, thinly sliced
  • 1 (10 1/2 ounce) can condensed golden mushroom soup
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 tbsp garlic powder
  • 2 tbsp fresh dill, diced
  • 1/2 tsp kosher or sea salt
  • 1 teaspoon coarse ground black pepper
  • 1 1/2 cups fresh button mushrooms, sliced
  • 1 cup sour cream
  • 1, 340 gram package broad egg noodles
  • sea salt for the pasta water
Directions
  1. Place the steak and mushrooms into a crock pot treated with cooking spray or olive oil and pour both cans of soup on top.
  2. Add garlic powder, 1 tbsp of dill, salt and pepper. Stir everything together
  3. Cook on low for six hours, stirring occasionally after 4 hours if possible, to get any of the delicious browning of the sides of the crock pot.
  4. When the meat and mushrooms have cooked 6 hours, turn off the heat, add the sour cream and 2cnd tbsp of dill, stir well, and let sit while the egg noodles cook. 
  5. Cook the egg noodles for exactly 5 minutes in boiling salted water. Drain and add directly to the crock pot. Stir well and let sit 5 minutes before serving/ 


Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.