This recipe is perfect for those households that are divided when it comes to spice. My husband really enjoys a spicy meal, while I on the other hand can't stand the heat, literally. This dish itself has a wonderful almost spicy flavor from the turmeric, so for me and my mild loving tastebuds, its perfect. But when paired with your favorite hot sauce, it will blow your britches off. Plus it's extremely low fat and full of protein and veggies. So not only is it super tasty, but its good for you too!

Ingredients: 
2 tablespoons vegetable oil
1 onion, diced
1 yellow bell pepper, diced
2 teaspoons turmeric
2 cloves of garlic, minced
1 can diced tomatoes 
2 tablespoons fresh cilantro, chopped
2 cups frozen peas
20 shrimp, thawed, tails removed
1 1/2 cup cooked rice
1 tablespoon butter
Salt and Pepper

Cook your rice in the rice cooker with 1 tablespoon of butter added. Heat your oil in a large sauté pan. Add your onion and bell pepper, season with salt and pepper, and cook until soft and tender. Add your turmeric and garlic and stir for 30 seconds until combined. Add your can of tomatoes (juice included), shrimp, and salt and pepper. Simmer until your shrimp are pink and cooked through. Add your cilantro and frozen peas and simmer until peas are warmed through. Mix together with your cooked rice and season again with salt and pepper as needed. Serve with cholula or siracha sauce. 

I hope you enjoy this full of flavor colorful and healthy rice dish - no matter how spicy you choose to make it!

When you are in the need for an easy weeknight meal, this dish will fit the bill. Its a one pot meal, less dishes is always a win in my book. Also, everything is super easy to assemble and throw together. Nothing to baby sit and no steps in this recipe are tricky. 

Ingredients:
2 chicken breasts
1/2 onion, chopped
2 cans black beans, rinsed
1 can corn, rinsed
1 tablespoon dried cilantro
1 tsp dried parsley
1 tablespoon cumin
2 tablespoons olive oil 
1/4 tsp red pepper flakes 
2 tablespoons apple cider vinegar
Salt and pepper 

Heat your oil in a large skillet. Pat your chicken breasts dry with a paper towel and sprinkle each side with salt, pepper, and cumin. Place your chicken in the skillet and saute for about 5 minutes on each side, or until cooked through. There should be a nice golden crust on the outside of your chicken. Remove your chicken from the pan and saute your onions in the drippings with salt and pepper until golden and translucent. Add your bean, corn, parsley, cilantro, & pepper flakes to the pan and heat through. Add your vinegar at the end and stir. Place your chicken on top. You can also serve this dish over rice if you are like me and need carbs with every meal. Wink wink. 

Simple, affordable, tasty. 
Enjoy!

I love making dishes with ingredients that aren't your every day foods. Barley is an inexpensive and relatively easy ingredient to find, yet vastly under utilized in the kitchen. Barley is a wonderfully versatile grain with a rich nutlike flavor and an appealing pasta-like consistency. Tonight my husband made us a rich stew with delicious beef and barley, wonderful compliments to one another. 

Ingredients: 
1.5 lbs stew beef
1 tablespoon olive oil
1 cup onion, diced
1 garlic clove, minced
2 celery stalks, chopped into 1/2 inch pieces
4 carrots, chopped into 1/2 inch pieces
3 bay leaves
2 springs thyme
1 cup instant pearled barley 
10 cups beef broth
Salt and Pepper

Heat your oil in a large le creuset pot. Pat your beef dry and add it to the pot. Season with salt and pepper and cook and stir occasionally until brown on all sides. Remove your meat from the pot and then add your onions, garlic, celery, and carrots. Cook until soft and golden, about 8-10 minutes. Add your meat back to the pot. Add your thyme and bay leaves, and broth. Season again with about a teaspoon of salt and pepper. Bring to a boil then reduce to a simmer for 1 hour. Add your barley and cook for another 20-25 minutes until both your barley and meat are tender. Add more salt and pepper if needed. 

This should give you about 4 servings. Its a relatively easy dish with a deep homey flavor. Its a great way to "beef" up your typical stew with a delicious and unexpected ingredient. I hope you enjoy it!

Have you ever cooked with mung bean before? (Also called moong beans or green grams.) Mung beans are native to India, but are commonly used in dishes all throughout Asia. They can sometimes be a little bit trickier to find, I found mine at a local Afrian market of all places. Don't be scared. Yes its unusual, yes, its green, but yes, its delicious. 

I used our mung bean to make a curried soup. This is delicious served over rice like you would see served somewhere in India or Asia. Its savory and filling, and like most recipes found here, a great divergent away from a typical week night meal. 

Ingredients: 
2 cups dried mung beans
2 1/2 tablespoons beef bouillon 
7 cups water
1 tablespoon vegetable oil
1 small onion
2 garlic gloves
1 1/2 tsp curry powder
1 1/2 tsp ground ginger 
1 cup coconut milk
Salt and pepper as needed

Directions: 
In a large pot bring your bouillon and water to a boil, add your beans and boil for about 10 minutes. Reduce heat and simmer covered for another 40 minutes. You want your beans to be soft to the taste and the consistency of bean vs liquid to resemble a thick soup, almost a paste. Mash just a bit with a potato masher to break up the liquid into more of a paste. Dice your onions and mince your garlic. In a separate pan heat your oil, add your onion and garlic, season with salt and pepper. Add your curry and ginger. Cook on medium heat until onions soften and are translucent. Add your onion mixture to the bean mixture. Simmer for 2-3 more minutes, then add your coconut milk. Mix together and adjust seasoning as needed. Serve over 

I was delightfully surprised at how delicious this dish was and it will be going in our regular rotation. Even my 2 year old asked for a second helping, and we all know how hard it can be to get a toddler to eat. It manages to be a satisfying vegetarian dish with hints of sweetness, an full bodied flavor. Give it a try, you won't regret it.