Green Thai Curry

Happy St. Patrick’s Day week!! It’s time to celebrate all things green! And nothing says luck of the Irish like… curry?? Ok, maybe not- but Green Thai Curry will still fill you with good fortune!

Thai Green Curry | AreYouKitchenMe.com

I’m not even a little bit Irish, which would be more surprising if you knew I had a very redheaded younger brother. Nonetheless, St. Patrick’s Day has never really been a thing to me. Even in my wilder days, I wasn’t into green beer and never wore a headband with bobbling shamrocks. What is with those things anyways??

Thai Green Curry | AreYouKitchenMe.com

While everyone else is whipping up soda bread and corned beef hash, I’ll just be over here drowning in less traditional but completely sublime curry… You might actually be surprised to learn that Irish cuisine (as well as British and many other European fares, for that matter) have historically been influenced by Indian and southeast Asian cultures. When British soldiers fought in the Crusades, they brought back unfamiliar flavors by way of the spice trade routes. BOOM. Droppin’ knowledge like it’s hot. Like, spicy hot.

 

Back to today’s food…

Thai Green Curry | AreYouKitchenMe.com

The heat of this dish will vary widely depending on the type of curry paste you use. Our local Kroger sells a solid generic version made by Thai Kitchen that I find to be very mild. Personally, I prefer to buy the authentic stuff in the can from an international grocery store because it packs a much stronger wallop and I like to have my face beat in by the heat of my food… Whichever you choose, I recommend tasting a tiny bit before using and starting with the suggested amount then adding more based on your taste buds.

Thai Green Curry | AreYouKitchenMe.com

I like one-pot meals like this because you can sub in whatever veggies your little heart desires. Not a broccoli lover? Throw in some greens beans instead. Got a pile of kale wilting in the back of the fridge? Toss that ish in! I imagine asparagus, peas, zucchini, okra, collard greens, or chard would all fit right in.

Thai Green Curry | AreYouKitchenMe.com

I’m not Irish, and neither is Green Curry, but I’ll be right here waiting for my kiss after you taste it.

Green Thai Curry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

A creamy, spicy, and totally green bowl of curry is the perfect way to warm up during the chilly end of winter months! Thai Green Curry to the rescue!

Ingredients

  • 1 green pepper, sliced
  • ½ yellow onion, sliced
  • 3 cups chopped broccoli
  • 1 jalepeño, sliced (optional)
  • 2 cloves garlic, minced
  • 3 Tbs. green curry paste
  • 1 package extra firm tofu, drained, pressed, + cut into in bite sized pieces* (or sub 2 cups frozen shelled edamame)
  • 2 cups baby spinach, packed
  • 1 can coconut milk
  • Salt + pepper
  • For serving:
  • Brown rice
  • Cilantro
  • Lime wedges

Instructions

  1. Heat a large pan over medium high heat. Add peppers, onions, broccoli, garlic, curry paste, and salt & pepper to taste. Sauté for 7-8 minutes, until the veggies start to soften, adding a splash of water if things start to stick.
  2. Add coconut milk to the pan and bring to a light simmer. Carefully place tofu (or edamame if using) in the pan, submerging it as much as possible. Cover and cook for about 5 minutes.
  3. Add spinach, cover the pan, and let the greens wilt. Once wilted, stir into the sauce. Enjoy over brown rice and topped with cilantro and lime.

Notes

The tofu in this recipe is only cooked in the sauce, meaning it has a rather soft and creamy texture. I love it that way, but if you prefer a more chewy or crispy texture, you can bake it first. Simply press the water out, cut into pieces, toss with cornstarch and salt & pepper, then bake for 20-25 minutes.

https://www.areyoukitchenme.com/green-thai-curry/

Thai Green Curry | AreYouKitchenMe.com

Golden Cabbage Soup

Turmeric is, like, SO in right now.

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It’s safe to say this golden spice is having its day in the sun. Although, with the seasons changing, the focus is starting to shift to other sweeter flavors. While everyone is making the jump to the pumpkin spice train this time of year, I’m over here like “hey, hey, don’t forget about turmeric!”

I’ve touted the health benefits of this “Spice of Life” before, like in this cauliflower soup and my daily smoothie. But this soup is something truly special…

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For the last few weeks, John and I have been in serious indulgent eating mode. His best friend was in town last weekend, which is always a blast but a serious booze and junk food bender. We both felt crummy last week and decided it was time for a cleanse. We’ve done cleanses before but I’ve started to worry that I might be using these to slip into some dangerous behavior of my disordered eating past.

So this time around, we’re eating. Huzzah for eating! This cleanse/ detox/ reset/ whatever you want to call it is about pumping our bodies full of nutrients and getting back on track. We’re having some fresh fruit and juice in the morning, juice and a little soup for lunch, soup for dinner, and maybe a banana and some other fruit before bed. Oh, and it’s only for two or three days. And then the rest of the week, we’ll eat big, filling salads and piles of roasted veggies. And this soup.

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Golden Cabbage Soup doesn’t just refer to the bright yellow hue of this liquid. Lettuce not forget that turmeric is so much more than just a superfood. It’s also delicious! And in this recipe, the warm, lightly spicy, savory flavor truly shines. It has a similar feeling to ginger but with much more savory Indian reminiscent notes.

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By making this soup out of nothing but organic, local, fresh vegetables and my own homemade stock, I feel so good about what’s going into my tummy. If you’re looking for a way to reset your body and get back on track with healthy eating, this Golden Cabbage Soup will kick you right into gear! Keep in mind though, it’s essentially just veggies and water, so if you’re eating it as a meal I’d recommend serving it with some hearty whole grain bread smeared with hummus or smashed avocado.

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Because cleansing soup is great, but cleansing soup with a side of bread is gold.

Golden Cabbage Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 8-10 servings

Golden Cabbage Soup is as delicious as it is detoxifying and cleansing. A great way to get your comfort food on while kicking junk food cravings to the curb!

Ingredients

  • 1 small head of cabbage, chopped
  • 4 medium carrots, sliced
  • 4 stalks celery, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 cups low sodium vegetable broth, I use homemade
  • 1 Tbs. turmeric
  • ½ tsp. salt, ½ tsp. black pepper

Instructions

  1. Heat a large pot over medium heat and add onions. Stir for about two minutes, until starting to soften. You may need to add a bit of water if it starts to stick.
  2. Add carrots, celery, turmeric, salt, and pepper to onions and sauté for about 8 minutes, adding a splash of water as necessary. Add garlic and cook an additional minute.
  3. Add cabbage and broth and raise the heat to high. Bring the mixture to a low boil, turn down and simmer for 15-20 minutes, until the cabbage is soft. Allow to cool completely before storing. Enjoy!
https://www.areyoukitchenme.com/golden-cabbage-soup/

Apple Quinoa Fall Salad

If an apple a day keeps the doctor away, what does two or three do?? Because apple season is here and I am about to be the healthiest kid on the block. I’m ready to start jamming my favorite fruit into every meal possible. Evidence: Apple Quinoa Fall Salad allllllll week!

Apple Quinoa Fall Salad | AreYouKitchenMe.com

The first day of fall was only a few days ago but I’ve already scooped up bushels of apples from our farmer’s market. I eat apples year round, sometimes having to resort to pathetic bagged miniatures, so this time of year is like heaven on earth. Big, ripe, crisp, juicy, local, fresh honeycrisps, pink ladies, fujis… I can’t even.

Apple Quinoa Fall Salad | AreYouKitchenMe.com

The obvious thing to do when apple season hits is to bake all the sweet cinnamon-y desserts. And don’t get me wrong; I’m SO into that. But I wanted to play around a little and make something savory for a change. I’m thrilled with the dressing for this recipe as it’s oil-free (!!), bright, tangy, and laced with hints of fall spices.

Apple Quinoa Fall Salad | AreYouKitchenMe.com

It’s not so freezing yet that all I’m craving is warm, comforting casseroles and soups. I’m still trying to milk the last few drops of warmth from the sun so I settled on a salad to get through the transition. Plus, salads are perfect lunches- I now have a salad for every workday this week all packed and ready to go!

Apple Quinoa Fall Salad | AreYouKitchenMe.com

Apples to apples, no other salad can compare!

Apple Quinoa Fall Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 large salads, 6-8 side salads

Ease the transition from summer to fall by incorporating fall spices and flavors into a hearty, crisp salad! Apple Quinoa Fall Salad is the best of both seasons!

Ingredients

    Dressing
  • 1/3 cup apple cider vinegar
  • ¼ cup mustard (brown or Dijon)
  • 3 Tbs. maple syrup
  • ½ tsp. salt
  • 1/8 tsp. each cinnamon, nutmeg, & sage
  • Salad
  • 1 head kale, finely shredded
  • 3 small apples, chopped
  • 1 cup dry quinoa, prepared according to package directions (or see notes)
  • 4 green onions, green parts only sliced
  • 1/3 cup walnuts, lightly toasted
  • ¼ cup dried cranberries or raisins

Instructions

  1. Combine all dressing ingredients in a jar and shake well to combine.
  2. To keep the apples from turning brown, mix one cup of water with 1/8 teaspoon of salt and a splash of apple cider vinegar and pour over the chopped apples. Wait about a minute then drain and rinse the apples. Set aside to dry slightly.
  3. Combine all salad ingredients in a large bowl and toss to combine. Chill until ready to serve. Enjoy!

Notes

How to Cook Quinoa: Rinse quinoa in a fine mesh sieve before adding to a small pot with about 2 cups of water (I use a little less) and a healthy pinch of salt. Bring to a boil, cover, and reduce to a simmer for 15 minutes. Set aside for 5 minutes with lid on, then fluff with a fork.

https://www.areyoukitchenme.com/apple-quinoa-fall-salad/

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