Chicken Cacciatore- cross post

I love the network of dietitians I have met over the years through work, school, at workshops and most recently, online. I am all about supporting other RDs in the profession (especially when they share their great recipes)!

This recipes comes from Jenna Volpe from Austin Texas. Jenna owns and operates Wholeistic Living, Inc. http://wholeisticliving.com

I’ll be sharing a few from her site this month. Enjoy!

Chicken Cacciatore

Instant pot red lentils and vegetables in curry simmer sauce

Instant pot red lentils and vegetables in curry simmer sauce

Red lentils and vegetables in curry simmer sauce

As I clean out the pantry as part of my "no buy" January, I've discovered that I have an affinity for jars of curry simmer sauce. My husband and I share the chore of grocery shopping, so my guess is that we both purchased a few and neglected to use it. I love the flavor and simplicity of jarred curry sauce. You can add just about any protein source or vegetables that you have on hand. Canned diced tomatoes, chick peas, kidney beans or frozen vegetables work well in this dish. You can make this dish vegetarian or add whatever meat you have on hand. I prefer chicken if I have it. Today I made a seriously tasty meal using Aldi brand Tikka Masala sauce, red lentils and a handful of dying vegetables. I had leftover rice and some wilting cilantro that needed to be used and voila- lunch! I made this in my Instant Pot, but it could be made on the stove, too, but might take longer. Below is the recipe:
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian

Equipment

  • Instant Pot
  • cutting board, chefs knife

Ingredients

  • 1 Tbsp. corn or canola oil
  • 1/2 onion diced
  • 1/2 bell pepper any color, chopped
  • 2 peeled chopped carrots
  • 1 box frozen spinach or 3 cups chopped fresh spinach
  • 1 cup red lentils
  • 1 16 oz. jar Indian simmer sauce (Tikka Masala, Jalfrezi or Butter sauce)
  • 2 cups water

Instructions

  • Set your Instant Pot to sautee mode and add the onions, peppers and carrots.
  • Sautee the vegetables for 5 minutes or until soft.
  • Add a box of frozen spinach, red lentils, Indian simmer sauce and 2 cups water. Stir ingredients together.
  • Close and lock Instant Pot and set to airtight position.
  • Change setting on Instant Pot to "high pressure" and set for 20 minutes.
  • Serve over rice or quinoa with chopped cilantro.

Notes

Makes 6-8 servings. 

As I clean out the pantry as part of my “no buy” January, I’ve discovered that I have an affinity for jars of curry simmer sauce. My husband and I share the chore of grocery shopping, so my guess is that we both purchased a few and neglected to use it.

I love the flavor and simplicity of jarred curry sauce. You can add just about any protein source or vegetables that you have on hand. Canned diced tomatoes, chick peas, kidney beans or frozen vegetables work well in this dish. You can make this dish vegetarian or add whatever meat you have on hand. I prefer chicken if I have it.

Today I made a seriously tasty meal using Aldi brand Tikka Masala sauce, red lentils and a handful of dying vegetables. I had leftover rice and some wilting cilantro that needed to be used and voila- lunch! I made this in my Instant Pot, but it could be made on the stove, too, but might take longer. Below is the recipe:

Ingredients:

1 Tbsp. corn or canola oil

1/2 onion, diced

1/2 bell pepper (any color), chopped

2 peeled, chopped carrots

1 box frozen spinach or 3 cups chopped fresh spinach

1 cup red lentils

1 (16 oz.) jar Indian simmer sauce (Tikka Masala, Jalfrezi or Butter sauce)

2 cups water

Directions:

  1. Set your Instant Pot to sautee mode and add the onions, peppers and carrots.
  2. Sautee the vegetables for 5 minutes or until soft.
  3. Add a box of frozen spinach, red lentils, Indian simmer sauce and 2 cups water. Stir ingredients together.
  4. Close and lock Instant Pot and set to airtight position.
  5. Change setting on Instant Pot to “high pressure” and set for 20 minutes.
  6. Serve over rice or quinoa with chopped cilantro.

Makes 6-8 servings.

Red lentils and vegetables in curry simmer sauce

As I clean out the pantry as part of my "no buy" January, I've discovered that I have an affinity for jars of curry simmer sauce. My husband and I share the chore of grocery shopping, so my guess is that we both purchased a few and neglected to use it. I love the flavor and simplicity of jarred curry sauce. You can add just about any protein source or vegetables that you have on hand. Canned diced tomatoes, chick peas, kidney beans or frozen vegetables work well in this dish. You can make this dish vegetarian or add whatever meat you have on hand. I prefer chicken if I have it. Today I made a seriously tasty meal using Aldi brand Tikka Masala sauce, red lentils and a handful of dying vegetables. I had leftover rice and some wilting cilantro that needed to be used and voila- lunch! I made this in my Instant Pot, but it could be made on the stove, too, but might take longer. Below is the recipe:
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian

Equipment

  • Instant Pot
  • cutting board, chefs knife

Ingredients

  • 1 Tbsp. corn or canola oil
  • 1/2 onion diced
  • 1/2 bell pepper any color, chopped
  • 2 peeled chopped carrots
  • 1 box frozen spinach or 3 cups chopped fresh spinach
  • 1 cup red lentils
  • 1 16 oz. jar Indian simmer sauce (Tikka Masala, Jalfrezi or Butter sauce)
  • 2 cups water

Instructions

  • Set your Instant Pot to sautee mode and add the onions, peppers and carrots.
  • Sautee the vegetables for 5 minutes or until soft.
  • Add a box of frozen spinach, red lentils, Indian simmer sauce and 2 cups water. Stir ingredients together.
  • Close and lock Instant Pot and set to airtight position.
  • Change setting on Instant Pot to "high pressure" and set for 20 minutes.
  • Serve over rice or quinoa with chopped cilantro.

Notes

Makes 6-8 servings. 

@aldiusa, #aldi #curry #simmersauce #simplemeals #onepotmeal #instantpot #whatrdsdo #whatrdscook #whatrdseat

Roasted Brussels sprouts with seasonal fruit, soy sauce and ginger

Roasted Brussels sprouts with seasonal fruit, soy sauce and ginger

One of my New Year’s resolutions is to reduce food waste. Nothing makes me more annoyed than to toss perfectly good food out. The problem is, that sometimes I buy or cook too much. Truth is, we like to eat here! Today I found myself with too much fruit salad and a 1/2 a bag of Brussels sprouts. Clearly there was something I could make from these, right?

My fruit salad included chopped pineapple, orange sections, red grapes and apples. But if all you’ve got is apples, dried apricots or pears, try this recipe anyway! The fruit sweetens up the bitter sprouts. Ginger and soy sauce pair nicely with the combination of fruits and vegetables.

Ingredients:

10-12 fresh Brussels sprouts, sliced

1 apple, chopped

1/2 cup pineapple pieces

1 orange, peeled and sections cut into thirds

1/2 cup grapes

1 tsp. ginger paste

1 tsp. corn or canola oil

1 Tbsp. soy sauce

1 tsp. chili garlic paste

Directions:

  1. Preheat oven to 400 degrees.
  2. Combine Brussels sprouts, apples, pineapple, oranges and grapes in a large bowl.
  3. In a separate bowl, whisk together ginger paste, oil, soy sauce, and chili garlic paste.
  4. Pour soy sauce mixture over the fruit and toss.
  5. Line a baking sheet with parchment paper or foil.
  6. Spread the sprouts and fruit on the baking sheet in a single layer.
  7. Bake for 20-25 minutes until sprouts are crispy.

Makes 6 (1/2 cup) servings. 

Bow tie pasta with pesto, peppers and Parmesan

Bow tie pasta with pesto, peppers and Parmesan

Christmas would not be Christmas without some form of pasta for dinner. My mother used to make homemade ravioli, but alas, I am not that ambitious! I needed a vegetarian option for a Christmas Eve dinner and this fit the bill. I found a few bags of tricolor bow tie pasta at Home Goods, but you can use any tricolor pasta like rotini or spiral noodles.

The addition of red and yellow peppers made it a bit more festive and also adds some color, vitamin C, and texture to the dish. Shrimp or cooked chicken could be added if you like or you can leave out the cream and cheese and make the dish vegan. There’s lots of options here!

Bottom line– everyone loved it and it was so simple!

Ingredients:

1 (16 oz. bag) tricolor bow tie pasta

1 yellow bell pepper, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1/4 cup olive oil + 2 Tbsp. (divided)

1 small jar prepared pesto

1/4 cup heavy cream

1/2 cup shredded Parmesan cheese

Salt/pepper to taste

Directions:

  1. Boil the pasta for 9-10 minutes in a large pot. Drain and set aside.
  2. Sautee the peppers in 2 Tbsp. olive oil. Once soft, add garlic and sautee another 1-2 minutes.
  3. Add the cooked peppers and garlic to the pasta.
  4. In a medium sauce pan, combine 1 jar pesto with remaining olive oil and heavy cream. Stir and simmer on low heat for ~5 minutes.
  5. Pour pesto over pasta and toss.
  6. Serve with shredded Parmesan cheese.
  7. Salt and pepper to taste.

Makes 8 (1/2 cup) servings. 

Thanksgiving recipe! Spinach salad with apples, cherries & pecans

Thanksgiving recipe! Spinach salad with apples, cherries & pecans

Good Lord- Thanksgiving is less than 2 weeks away! There is no good reason why you can’t be the hero and bring this beautiful seasonal salad to dinner.

This salad starts with spinach, which is a great source of lutein and beta-carotene. These nutrients help prevent macular degeneration and night blindness, respectively. It’s also a source of potassium, which helps lower blood pressure during this stressful holiday season. Add a crisp apple or two, chopped pecans and dried cherries, and you’re set.

This recipe calls for blue cheese, which I consider the Brussels sprouts of cheese. It’s quite polarizing. You either love it or hate it. You can always substitute feta cheese or leave the cheese out. Chopped walnuts or almonds could be used in place of pecans and raisins or dried cranberries would work in place of dried cherries.

You’ll be surprised at how LITTLE salad dressing you need for this salad. I prefer to taste mostly salad and keep my dressing light when I make salad. This also saves calories and fat in the recipe.

Enjoy and have a happy, healthy holiday!

Ingredients

 Salad:

1 bag baby spinach leaves

1/3 cup dried cherries (cranberries may be substituted)

1 Granny Smith or other tart/firm apple

2/3 cup chopped walnuts or pecans

1 Tbsp. crumbled Bleu cheese or feta cheese

Dressing:

1/3 cup olive oil

2 Tbsp. apple cider vinegar

1 tsp. Dijon mustard

1 tsp. honey

Directions

Wash & dry spinach leaves and place in a large bowl.

Wash and cut the apples into small chunks and add to spinach.

Add chopped nuts, cherries and cheese crumbles.

Mix ingredients for dressing.

Drizzle dressing over salad (and toss) right before serving.

Makes 6 servings.  Nutrition information per serving:  194 calories, 16 grams fat, 3.4 grams protein, 10 grams carbohydrate, 2.5 grams fiber, 1 mg cholesterol, 338 mg sodium.

 

Instant Pot Risotto

Instant Pot Risotto

While the grain-avoiders are eating cauliflower rice, you can be enjoying delicious risotto! My family and I love this Italian favorite, but it was not a recipe I relished making. Traditional risotto requires a lot of “babysitting” at the stove. You have to stir the stuff constantly to get the creamy, distinctive texture. But, I found a work around!

If you’ve got an Instant Pot, it’s the perfect way to cook risotto. You can sautee your veggies and rice in it, then set it to do its work without having to hang out by your stove for 30 minutes. Here’s how I made this:

Ingredients:

1 Tbsp. butter

1 Tbsp. olive oil

1/2 onion, chopped

1 clove garlic, minced

1 cup Arborio rice

1 1/2 cups low-sodium chicken broth

1/4 cup shredded Parmesan cheese

Freshly ground pepper

Directions:

  1. Place the butter, olive oil and rice in the instant pot and turn the setting to sautee. Add the onions, garlic and rice.
  2. With the lid open, sautee the onions, garlic and rice until onions are translucent (about 5 minutes).
  3. Add the chicken broth and stir. Close the lid and set the instant pot on high for 5 minutes.
  4. Once the pot beeps, exhaust the steam and open the pot. Flush the rice with a wooden spoon.
  5. Serve the risotto with freshly ground pepper and Parmesan cheese.

Makes 4 servings. Enjoy!

 

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