Curried Vegetable Couscous with Ham

Curried Vegetable Couscous with Ham

Curried Vegetable Couscous with Ham

  • Servings: 4 - 6
  • Difficulty: Easy
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Healthy eating does not have to consist of boring and tasteless food items it can be as tasty as you want it to be…. all you need is a little imagination and the right seasonings.

I decided on this recipe mainly because I had some Couscous in the cupboard that I needed to use and the Curry because Couscous on it’s own is tasteless and bland. As for the ham???   I like ham however you can use anything else you wish or leave it out for a healthy vegetarian dish.

Here’s how we do this one.

Shopping list:

  • 1 1/2 cups Couscous
  • 1 1/2 cups Sodium reduced Chicken Stock
  • 2 cups diced Ham
  • 2 cups frozen mixed Vegetables
  • 1 1/2 tablespoons Butter
  • 2 1/2 tablespoons Curry powder
  • 2 tablespoons Turmeric
  • 1 teaspoon Kosher Salt
  • Fresh Ground Pepper to taste

Putting it all together:

  1. In a medium stock pot combine the chicken stock, curry, turmeric and butter and bring to a boil.
  2. Mix in the couscous, cover and let stand off the heat for 10 minutes.
  3. While the couscous is standing heat the vegetables in a separate pot of water.
  4. Combine the couscous, vegetables, salt and pepper mixing well. Adjust the seasonings.
  5. Plate and top with the diced ham.
  6. Enjoy.

Cooks note: You can heat the diced ham or leave it cold.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit

Curried Rice Salad with Shrimp

 

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Curried Rice Salad with Shrimp

  • Servings: 4-6
  • Difficulty: Easy
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This is one of those super easy recipes to make that can be a side or main dish and as an added bonus it can be made ahead and left in the refrigerator for a couple of days and all you would need to do when you wished to have it is add the shrimp.

Here’s how we do this one.

Shopping list:

  • 1 bag medium shelled and deveined Shrimp
  • 1 medium White Onion – diced
  • 3 tablespoons Canola oil
  • 1 13 ounce can Coconut milk
  • 3 tablespoons Curry powder
  • 1 8 ounce can of Peas
  • 1 medium Red pepper – diced
  • 2 1/2 cups Chicken Broth
  • 1 cup Long Grain Rice

Putting it all together:

  1. Preheat your oven to 350°
  2. In a large dutch oven heat the canola oil and cook the the onions until just translucent… about 3 minutes.
  3. Add the rice and stir until well coated. Pour in the chicken broth. stir and bring to a boil with the lid on. Turn off the heat and put in the oven for 35 minutes.
  4. In a large sauce pan heat the coconut milk and curry powder stirring continually until sauce starts to thicken. Mix in the red pepper and peas and continue cooking for about another five minutes.
  5. Add the curry sauce and vegetables to the rice, mix well and set aside to cool.
  6. While the rice mixture is cooling saute the shrimp until just pink.
  7. When the shrimp has cooled, plate the rice mix and top with the shrimp.
  8. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                         Bon Appetit

Curried Mussel Chowder

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Curried Mussel Chowder

  • Servings: 4
  • Difficulty: Easy
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You don’t become a chef to become famous.

Eric Ripert

I think every home cook has the daydream of hitting it big on T.V. as the host of their own cooking show and having millions of adoring fans just gobbling up any and all recipes they showcase and I admit that I fall squarely in this group however being the practical person that I am I know this will never happen so I will be content with cooking the best food that I can for my family and friends and posting the pics to my blog in the hopes that others will enjoy it as well.

Shopping list:

  • 1 1/2 pounds frozen precooked Mussel meat
  • 4 cups Vegetable stock
  • 2 cups Milk
  • 1/4 cup Butter
  • 1 cup diced Potatoes
  • 1 cup chopped Leeks – white and light green only
  • 3/4 each finely chopped Celery and Onion
  • 4 tablespoons Yellow Curry powder (see cooks note)
  • 1/4 all purpose Flour
  • 1 cup Corn Kernels
  • 2 tablespoons chopped Cilantro for garnish

Putting it all together:

  1. In a stock pot or Dutch oven melt the butter and saute the onions for about 5 minutes. Sprinkle in the flour and whisk until blended. Cook the butter and flour for about 5 minutes but don’t let it brown.
  2. Pour in the vegetable stock and whisk until smooth. Add in the remaining ingredients except the Cilantro and bring to a boil. Reduce the heat and simmer (stirring occasionally) for about 30 minutes or until the vegetables are tender.
  3. Pour the soup into four individual bowls, top with some cilantro and serve.

Cooks note: For a milder curry flavour substitute Garam Masala for the Yellow Curry powder.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                          Bon Appetit

Curried Chicken Burgers

Curried chicken burger

 

So I was at my doctors one day and she says to me “We should do some blood work since it has not been done in a while”.

“Okay says I” (why do I sound like Captain Jack Sparrow here?)

She calls me a short time later and says “You have Hemochromatosis and you can’t eat red meat”. “OOOOKKKAAAYYY……… what’s that?”  Well it seems it is a build up of Iron in major organs and as such I need to lay off the red meat if not cut it out entirely (yeah like thatps going to happen).

Well needless to say my heart stopped, my jaw dropped into my shoes and I envisioned my world at an end. NO RED MEAT? I’m a carnivore I eat red meat. Imagine a world without Beef burgers, rack of Lamb or Steak? What am I supposed to do I asked her?

Her answer was simple—- Adapt!!!

Well this recipe is my adaptation to not being able to eat red meat as often as I would like and I hope you like it as well. If you are not a lover of Curry or Garam Masala then simply leave it out and still create a killer burger.

Curried Chicken Burgers

–         2 Pounds lean ground chicken

–         2 Eggs

–         1/2 Cup bread crumbs

–         1 Teaspoon salt

–         1 Teaspoon ground pepper

–         2 Tablespoons Garum Masala

–         1 ½ Teaspoons granulated garlic

–         1 ½ Teaspoons granulated onion

–         Mix all ingredients in a large bowl being careful not to overwork the mixture

–         Form 6 ounce patties

–         Refrigerate for approx. one hour to allow the patties to set

–         BBQ and serve on a toasted bun with lettuce and tomato.

–         These go very well with a Chipotle mayo.

Bon Appetit