I have been meaning to share this Ancho BBQ Sloppy Joe recipe for ages. Then yesterday, Nate was clicking around Instagram and I could hear Adam Sandler and Chris Farley serenading us. It’s a sign. It’s time for Sloppy Joe.

This recipe for Ancho BBQ Sloppy Joe was one of the recipes that I adopted back from when we were ordering meal kits from Hello Fresh on a regular basis. My kids had never had Sloppy Joe sandwiches before – despite the fact that Manwich was my favorite meal in first grade, I somehow didn’t continue with cooking this food into adulthood. When this particular recipe turned up in our Hello Fresh box, I was unsure the kids would go for it. In the end the kids, Nate and I all loved this dinner and now the recipe is part of our rotation, even without getting the Hello Fresh kits.

Not only is this recipe delicious, it is easy to throw together without any fancy ingredients. And now for the Ancho BBQ Sloppy Joes…

Ancho BBQ Sloppy Joe Recipe

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Originally tried this recipe from Hello Fresh and have added it to our regular rotation!

Author: Jane Maynard

Serves: 4-6

Ingredients

• 4 tablespoons ketchup
• 4 tablespoons classic BBQ sauce
• 2 tablespoons water
• 1 tablespoon cornstarch
• 2 teaspoons beef concentrate
• 2 teaspoons Ancho chili powder
• 1 yellow onion, diced
• 20 ounces ground beef
• sliced pickles
• hamburger buns

Instructions

1. In a mixing bowl, stir together ketchup, BBQ sauce, water, cornstarch, beef concentrate and chili powder.
2. In a large skillet, heat a drizzle of cooking oil in pan and heat to medium-high. Add onion and cook until softened, about 5 minutes.
3. Add ground beef, sprinkling evenly with salt and pepper. Break meat up and cook until browned, 3-5 minutes.
4. Reduce heat to medium and add sauce mixture to the pan. Cook, stirring regularly, until sauce thickens and beef is cooked through, around 20 minutes.
5. Serve on toasted hamburger buns with pickle slices.

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This winter has been kind of insane. From our family in New England experiencing colder-than-the-North-Pole temperatures to rain deluges in California, I think we’re all just holding on for dear life (as well as ski poles). While extreme weather is no bueno, I do love winter and colder weather. Especially when it comes to cooking. And what is one of the coziest foods out there? Butternut squash. Truly one of my favorite vegetables, I’ll take it in any form and, if it’s on a menu, I’m ordering it. 

Case in point: I once had a butternut squash dish at a restaurant in San Francisco that was simply prepared in brown butter. The squash was divine and one I will never forget. As I was thinking of ways to use squash other than soup, that dish came to mind and it seemed like the perfect springboard for gnocchi. Gnocchi just goes with the richness of brown butter and squash. 

This brown butter gnocchi would make for a delicious side dish or a full vegetarian meal. The best part is you only need one skillet to cook the entire thing. It really is quick and easy to prepare – you’ll have dinner on the table in less than 30 minutes. Bonus: your house will smell like heaven!

And, in case you’re wondering, my kids enjoyed this gnocchi recipe as much as we did. 

Quick question before I hand over the recipe: Does anyone have a good brand for gluten-free gnocchi that you like? Or a recipe that is good? Please share in the comments, I’m desperate to enjoy this once again with the rest of my family. Thank you!

One-Skillet Brown Butter Gnocchi with Butternut Squash

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Serves 2 for dinner, 4 as a side dish

Author: Jane Maynard

Serves: 2

Ingredients

• 2 cups butternut squash, peeled and cubed into ½” pieces
• 4 tablespoons salted butter
• 16-ounce package frozen gnocchi
• 2 tablespoons sliced shallots
• ¼ teaspoon dried thyme
• ¼ teaspoon dried sage
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 clove garlic
• 1 packed cup roughly chopped fresh spinach

Instructions

1. Prep squash and set aside, making sure squash pieces are cut uniform in size to ½” cubes.
2. In a deep 12-inch skillet, heat butter over medium heat. Let butter cook for about 5 minutes until it is browned. Butter will bubble and foam, then bubbles will subside at about the same time that the butter is browned. Stir regularly during the cooking process to avoid scorching.
3. Once butter is browned, add squash, cover pan and cook for 7 minutes, stirring once or twice during the cook time.
4. While squash is cooking, slice the shallots. After squash has cooked for 7 minutes, add the frozen gnocchi, shallots, thyme, sage, pepper, salt. Push the garlic clove through a garlic press and add to the pan. Stir well, cover and cook for 7 more minutes, stirring a few times during the cook time.
5. While everything is cooking, roughly chop the spinach and set aside.
6. During the last minute of the cook time, remove the lid and add the fresh spinach, cooking and stirring until spinach is wilted, about 1 minute.
7. Serve immediately. Sprinkle with fresh Parmesan cheese if desired.

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This Week for Dinner is officially FIFTEEN YEARS OLD. Happy 15th birthday, Blog! To celebrate I have a gift for you all: Gram Maynard’s Homemade Hot Fudge Recipe. This recipe was a big part of the beginning of this journey…

When I started the blog 15 years ago, I only had one child, blogs weren’t a thing, and I had an old iMac Nate found at work to use in the kitchen (I truly had no idea why I would use a computer in the kitchen). My good camera was a film camera, so I used a point-and-shoot digital camera for the blog (please do not judge the early photography on the blog, it’s mortifying). The blog began with a list of dinners I made on a regular basis and a few weekly menus to share with my brother, who was still in college. 

Then I noticed a curious thing – people were actually visiting the blog. I decided to design a logo, spruced up my free Blogger blog, and asked friends to share the link with other friends. I promised those who shared a copy of Gram Maynard’s homemade hot fudge recipe. They were asked to not publish the recipe anywhere. It was our little secret. 

Fast forward to today. I have three children (the youngest of which is TEN), I’m a professional food writer and photographer, I am now an excellent recipe writer, I received all kinds of work over the years through the blog, I met all kinds of people and had crazy amazing experiences, I started a podcast, and I am still posting my weekly dinner menu. Most importantly, you are still here sharing your menus and cooking right alongside with me. I’ve experienced ups and downs personally and, through it all, my family still had to eat. I may not have always been cooking because, well, life. But every week the community on this blog kept the food game going. I have been oh so grateful.

So…thank you. And to show my thanks, I am finally publicly sharing Gram’s homemade hot fudge recipe! She was such a giver, it’s what she would have wanted anyway. To be honest, it’s good for you I waited 15 years because it’s written much better than it was back when I was secretly emailing it to friends. 

Funny enough, I cannot find my DSLR camera charger, so today’s photographs are done with the modern version of a point-and-shoot, my iPhone. I will probably come back and reshoot this recipe once that damn battery is charged because, man, there’s nothing like a real camera.

While today is a celebration of 15 years as well as decadent chocolate, I am of course posting my weekly menu! You know the drill…share your menu in the comments below! 

A note on this recipe: Gram had a few “ors” throughout the recipe, where you could kind of choose which ingredients you wanted to use. I have settled on my choice of ingredients and am sharing my version of the recipe. Also, the heating instructions in the recipe are important for texture, so take your time and follow the directions. This truly is my favorite hot fudge sauce ever. Nothing else ever compares. (Thank you, Gram. I miss you every day.)

Gram Maynard's Homemade Hot Fudge

 

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Homemade recipe for hot fudge from Barbara "Gram" Maynard, one of the best humans to walk this planet. We miss you, Gram.

Author: Jane Maynard

Ingredients

• 8 tablespoons butter
• 3 ounces unsweetened baking chocolate
• ½ cup cocoa powder
• 1½ cups granulated sugar
• 5 ounces evaporated milk
• 2 teaspoons vanilla
• ⅛ teaspoon kosher salt

Instructions

1. In a heavy-bottomed small or medium pot, melt butter and baking chocolate over medium-low heat.
2. Keeping the heat at medium-low, whisk in the sugar and evaporated milk. Sift the cocoa powder into the pot and whisk thoroughly.
3. Raise heat to medium and cook for about 5 minutes, whisking almost constantly.
4. Raise heat to medium-high and whisk constantly until mixture is boiling and sugar is completely dissolved, which will take ~ 2-5 minutes.
5. Remove from heat. Let cool 10 minutes, stirring occasionally.
6. Mix in salt and vanilla.
7. Serve over ice cream, bread pudding, fresh strawberries, or whatever you like rich amazing chocolate served on.

Notes

Store in the refrigerator.
Makes around 3 cups.

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MONDAY:

• Naan Pizza

TUESDAY:

• Indian Butter Chicken
• Roasted cauliflower
• Lentils

WEDNESDAY:

• Rigatoni with Italian Sausage in a Creamy Tomato Sauce

THURSDAY:

• Leftovers

FRIDAY:

• Rachel Sandwiches

SATURDAY:

• Takeout night

SUNDAY:

• Super Bowl Sunday! Menu TBD with our friends and family, but for sure we will have Mexican 7-Layer Dip, Buffalo Chicken and Sweet Chex Mix

Looking forward to seeing your dinner plans for the week! As always, thank you for sharing and for being here!

Years ago I wrote a series for Disney’s website Babble: 3 Kids, a Mom & a Kitchen. Babble has since been closed down and the posts are no longer online, so I have decided to sharing my favorites here on my website! This is a recipe that one of my readers Kelly said had become a favorite in their family but she could not find it online anymore. This one’s for you, Kelly! And thanks for reminding me to start sharing these great kid-friendly recipes once again!

For this month’s cooking project, I decided to teach my kids how to make risotto. When I told them, they were pumped! And, as it turns out, they had never tried risotto before, so it was really cool teaching them something totally new in the kitchen.

Risotto seems like an intimidating meal to make to a lot of people, but it’s actually quite simple. It just takes a little time and care to prepare, and, as I just discovered, is actually a great dish to make with kids!

Choosing the Recipe

I love risotto but hardly ever make it at home. I hoped that if my kids learned how to do it, we’d be more likely to include it in our menu in the future. It’s also a pretty basic recipe that I would love my kids to have in their kitchen “toolbox” when they leave home one day. 

Rankings

This recipe was a big winner in the “cooking with kids” department! They had a lot of fun making it and thought the risotto was delicious. When I asked if the recipe was hard, Anna and Cate confidently declared that it was not at all.

Steps Where Kids Can Get Involved

This recipe takes about 40 minutes of hands-on cooking time. The three kids rotated in and out of the process, which worked really well. No one got bored and there was plenty for them to do whenever they wanted to participate.

• Grating the cheese: Owen, my 3-year-old, did some of the grating and when he got bored Anna, my 7-year-old, finished it up.
• Chopping add-ins: Cate is 10 years old, so she was able to help chop the prosciutto and cook the asparagus. It was good practice for her to work on her knife skills.
• Stirring Galore: There is so much stirring in this recipe, which is my kids’ favorite thing to do when cooking. Actually, there is so much stirring they got tired of it — something I never thought could happen! The girls also loved pouring the ladles of broth into the rice.
• The Tasting

Usually our recipe tastings don’t stress me out, but this one had me on my toes. After all, the final product was dinner — if the kids didn’t like it, I didn’t know what we were going to eat that night! Thankfully all three kids enjoyed the risotto and Anna even declared it her second favorite food ever, second only to boxed long grain and wild rice mixes.

The Recipe

I used The Kitchn’s tutorial for homemade risotto as a guide and made adjustments to the recipe where necessary. I talked to the kids about how risotto is a great blank canvas for all kinds of flavors and add-ins, especially depending on the season. For example, in the fall I sometimes make Butternut Squash Risotto. Since it’s spring, we all decided to go with asparagus, which is in abundance right now. Prosciutto and asparagus are pretty much made for each other, so we had to throw some prosciutto in, too!

Asparagus and Prosciutto Risotto

 

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Cook time

40 mins

Total time

40 mins

 

Author: Jane Maynard

Serves: 6

Ingredients

• 6-8 cups chicken stock or broth
• 4 tablespoons butter
• ⅓ onion, chopped
• 2 cloves fresh garlic, minced or pushed through garlic press
• 2 cups arborio rice
• ½ cup white wine
• 1 cup fresh grated Parmesan cheese
• 1 cup cooked asparagus, cut into bite-sized pieces
• 5 thick slices prosciutto, chopped
• salt and pepper to taste

Instructions

1. Prep all ingredients ahead of time so they are ready to go when you’re cooking.
2. Heat chicken stock in a large saucepan over medium heat, then keep warm over low heat while you continue with the rest of the recipe.
3. Melt 2 tablespoons of the butter in a deep 12-inch skillet. Add onions and cook over medium heat until they have softened and are translucent. Add garlic and 1 more tablespoon butter and stir.
4. Add rice and raise heat to medium-high. Constantly stirring, cook rice until toasted. You should start to smell the rice toasting and the grains should look clear on the edges, with some white still in the middle of the grain.
5. Deglaze the pan by adding the white wine and cooking until wine evaporates.
6. Add 1 ladle of the chicken stock to the rice. Reduce heat to medium. Keep stirring until most of the stock has been absorbed by the rice, then add another ladle of stock. Repeat this process, until the rice is cooked through (taste testing is necessary!). The rice cooking process will take 20-30 minutes. Towards the end of this process, sprinkle a bit of salt and pepper over the risotto. Do a little at a time and taste it as you go — the saltiness of the chicken stock will depend on how much salt you will need.
7. Once the rice is the texture you like, add the last tablespoon of butter, 1 more ladle of chicken stock, and the Parmesan cheese. Stir and cook until the risotto is a nice creamy texture.
8. Stir in asparagus and prosciutto and serve immediately. (Feel free to experiment with other seasonal add-ins — risotto is a great canvas for all kinds of flavors!)

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As promised, I am sharing my carne asada salad recipe, although it’s more of a guide than an actual recipe. This salad is flexible. If you’re missing something, no worries. Really the only required attendees in carne asada salad are, well, carne asada, salad (you know, the greens) and my homemade cilantro crema. Beyond that, do what I describe below or get creative! The world (well, this salad) is your oyster (except there aren’t oysters in this salad, and, actually, as flexible as the salad is, I would skip the oysters).

This is a great go-to dinner option. The cilantro crema dressing is easy to make, the carne asada (which I get from the butcher at the store) grills up in mere minutes, and the salad is super easy to throw together. Also, all my kids like this meal so that automatically makes it my favorite. But, seriously, Nate and I do love it as well!

Carne Asada Salad with Cilantro Crema

 

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Author: Jane Maynard

Ingredients

• Salad greens (whatever is your favorite!)
• Sliced, grilled carne asada
• Beans (black, pinto, garbanzo, whatever)
• Fresh or canned corn
• Chopped or sliced avocado
• Chopped tomatoes (I usually forget these)
• Fried tortilla strips or broken up tortilla chips
• Cilantro Crema

Instructions

1. On a plate place your greens. Top with carne asada, beans, corn, avocado, tomato, then drizzle with dressing. Finish off with tortilla strips! Enjoy!

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Ah, funeral potatoes. The classic potato casserole served by the Church Ladies at funerals for generations. The classic potato casserole that may have unwittingly caused a few funerals in the process. Not today, Funeral Potatoes. Not today.

Last year when I pulled out the ol’ funeral potato recipe for our Easter dinner (hint: funeral potatoes are really good with ham), I decided to live dangerously and CHANGE THE RECIPE. I used the recipe that my grandma always used and, while delicious, is more fat than potato and, while delicious, makes you feel awful after eating.

I didn’t change any of the ingredients, I just changed the proportions. And guess what? Just as delicious. I’m using the modified-still-not-healthy-but-at-least-not-a-murder-weapon version from now on!

Modified Funeral Potatoes

 

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Same recipe as my grandma used to make, just not quite so deadly.

Author: Jane Maynard

Ingredients

• 2 pounds frozen hashbrowns
• 1 cup sour cream
• 1 can cream of chicken soup
• ½ teaspoon salt
• 3 chopped green onions
• ¼ teaspoon pepper
• 4 ounces shredded cheddar cheese
• 1 cup corn flakes, crushed
• ¼ cup butter

Instructions

1. Preheat oven to 350º F and thaw the frozen hashbrowns.
2. Mix all ingredients except butter and cornflakes in a large bowl. Pour into a 9x13 casserole dish.
3. Sprinkle top of casserole with corn flakes. Drizzle melted butter evenly over the corn flakes.
4. Bake for 35-40 minutes, until the casserole is bubbling and the top is nice and toasty!

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Before I get to today’s recipe, how have I never used the phrase “Jane’s Addiction” on the blog before?!?! Speaking of Jane’s Addiction, I have a new one. (How’s that for a segue?) Okay, so now that I am not eating wheat and peanuts and almonds and dairy and shellfish and apples and cucumbers and basically have become one of those annoying people with too many dietary needs, I am exploring all kinds of great cookbooks for new inspiration. Nate’s cousin Amanda, who is on a low-FODMAP diet, recommended a book called The Low-FODMAP Diet for Beginners. I have already tried a few recipes and flagged about 20 more to try, and so far every recipe is a winner. Today I’m sharing one of them with you, the peanut-butter energy balls. Except I can’t eat peanuts. So I changed it to cashew butter. And made some other changes to the recipe. So actually I’m sharing a recipe for cashew energy bites and not peanut-butter energy balls. 

These cashew energy bites are not just Jane’s Addiction but Anna’s Addiction and Nate’s Addiction, too. (You’re welcome for the cool band name ideas.) They are super easy to make, pretty darn wholesome, completely plant based, gluten free, and only have 2-3 grams of sugar per bite. Seriously, these little cashew energy bites are the best. Enjoy!

Chocolate Cashew Energy Bites

 

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Prep time

5 mins

Total time

5 mins

 

Adapted from a recipe for Peanut-Butter Energy Balls in the book "The Low-FODMAP Diet for Beginners" by Mollie Tunitsky

Author: Jane Maynard

Serves: 20 bites

Ingredients

• 1½ cup rolled oats
• 2 generous tablespoons chocolate chips
• 1 tablespoon cocoa powder
• ¼ teaspoon coarse sea salt (if you use kosher, use a little less than ¼ tsp)
• ⅔ cup cashew butter
• ¼ cup maple syrup
• 1 teaspoon vanilla extract

Instructions

1. In a blender or food processor, add the oats, chocolate chips, cocoa powder and sea salt. Pulse until the oats and chocolate chips have been broken down. If you like your bites chunkier, pulse less! If you want things finer, pulse more! I go for a coarsely ground mixture.
2. Combine the dry ingredients with the cashew butter, syrup and vanilla in a mixing bowl, stirring to combine thoroughly.
3. Form bites into 1 tablespoon sized balls, place on a cookie sheet, and flatten them out with wet fingers so you have nice thick discs. Refrigerate until firm and store in the refrigerator.

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Today on the podcast I get the chance to interview my friend and colleague Meagan Francis. Meagan is co-host of the podcast The Mom Hour, an author, and an all-around thoughtful, inspiring person. Meagan and I talk about all kinds of topics related to parenting, from how motherhood has evolved to offer new career opportunities for women, the impact of social media on parenting, food values, cooking tips and more. Meagan also describes her favorite go-to recipe, one that provides a base for at least four other dinners every time she makes it. I hope you enjoy getting to know Meagan and walk away with feeling ready to get in the kitchen and cook, no matter how busy you are!

Shownotes:

• The Mom Hour Podcast with Meagan Francis & Sarah Powers
• The Mom Hour Episode 113: Defining Your Food Values
• Meagan’s Food Manifesto
• 9 Genius Ways to Overcome the Weeknight Dinner Struggle
• The Mom Hour Episode 196: A Week of Real-Life Dinners
• How to Cook Without a Book by Pam Anderson
• Meagan’s Books: The Happiest Mom, One Year to An Organized Life with Baby, Beyond Baby, The Everything Health Guide to Postpartum Care, Table for Eight  
• How to use a garlic press so you don’t have to peel the clove
• Jane’s Fancy Garlic Press 

Multi-tasker Pork Shoulder

 

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This pork shoulder can be prepared on one day and used for several more meals! Ideas for modifications in the notes below.

Author: Meagan Francis

Ingredients

• Boneless or Bone-In Pork Shoulder
• A few swigs of your favorite oil
• Herbs and spices, your favorites (Meagan's suggestion: minced garlic, salt, Mexican spice blend, sometimes oregano/thyme/rosemary depending on what you'll be using the meat for; garlic/salt and whatever mix you like!)
• Liquid: Stock (beef, chicken, or vegetable), Beer, or Mix of water and orange juice
• Optional: Limes or oranges halved
• Optional: Sliced onions

Instructions

1. It's generally easiest to cut the shoulder up into fist-sized pieces, but not necessary.
2. Drizzle oil into the bottom of a dutch oven and heat over medium-high heat on the stove while preheating the oven to 250º F.
3. Rub the shoulder all over with your choice of herbs/spices This first go around can be mildly spiced because you can re-season the meat in all its incarnations.
4. Sear all sides of the meat in the oil for a few minutes on each side until golden brown
5. Add your choice of liquid to the pot. Meagan also likes to add oranges or limes, cut in half, to the bottom of the pot as well, and you can't go wrong adding some sliced onions either now or earlier, while the meat is searing.
6. Put in the oven for 6-7 hours. You want the meat to be falling apart. If you don't have quite this much time, you can increase the heat to 275 or 300, but if you have less than 4 hours I'd recommend using a pressure cooker.
7. When you pull the pork shoulder out it should pull across easily with two forks.

Notes

As Carnitas: Heat the shredded meat in hot oil on the stovetop or under the broiler in your oven until it's crispy-brown. Season with lime and cilantro. Serve with tortillas, onions, more lime and cilantro, queso fresco, pico, or whatever you like.
Shredded as-is: Serve with rice/potatoes and a vegetable
BBQ Pulled Pork: Mix meat with barbecue sauce and serve on buns as pulled-pork sandwiches.
Meagan's Magical Mix: Roughly chop 2 sweet potato (skins on, natch) and roast in the oven at 400º F until nearly soft. Add to a hot, oiled skillet with shredded pork, lime, and cilantro and stir until you have a golden-brown hash. Serve with eggs over easy or medium. This is the Day 3 version of the recipe, the one Meagan's son Owen called an "almost 10!"

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Hello. I need to share a quick recipe with you today. It’s for Urban Plates chimichurri sauce, which basically means I am totally copying a sauce I love from a restaurant called Urban plates. The Urban Plates chimichurri tastes especially delicious over steak or salmon, but it is so good you’ll probably want to pour it over all kinds of things (chicken? roasted vegetables? toasted baguette? YES to all!).

Less than a week after making my first batch of Urban Plates chimichurri I also made my new favorite meal Lentil Rice Bowls with Lime-Tahini Dressing. Holy smokes the chimichurri was good in that dish. Basically, you can pour the Urban Plates chimichurri over just about anything and be happy.

So what is this Urban Plates and I keep speaking of? It is a a restaurant chain near where we live that is pretty much my favorite take-out place to eat. The food tastes homemade, there are tons of vegetables involved and the food is consistently delicious. Lately I’ve been ordering their baked salmon with a side of their chimichurri sauce…over and over again.

The Urban Plates chimichurri sauce is divine. I dug around on the internet, found a blog post describing the ingredients in the sauce, then went to my kitchen to figure out the recipe. Happily I succeeded! I’ll still willingly go to Urban Plates where they can make the sauce for me, but I am relieved to know I can replicate this tasty sauce at home as well as share the recipe with those of you who live nowhere near an Urban Plates restaurant. Enjoy!

Urban Plates Chimichurri Sauce

 

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Prep time

5 mins

Total time

5 mins

 

This recipe is a copycat of the Urban Plates chimichurri sauce I love so much! This sauce is wonderful served over steak or salmon but would be delicious drizzled over other savory foods, too!

Author: Jane Maynard

Ingredients

• 2 cups fresh parsley (no need to chop it up at all)
• 1 red bell pepper, cut into large pieces (originally this recipe said ½ of a pepper, but I have revised to 1 whole pepper because I like it better that way)
• ½ of a red onion, cut into large pieces
• 2 garlic cloves, removed from the paper and cut in half
• ½ cup extra virgin olive oil
• ¼ cup white balsamic vinegar
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼-1/2 teaspoon chili powder
• ⅛-1/4 teaspoon cayenne pepper

Instructions

1. Place all ingredients in a food processor. Process on high for about 30 seconds, scraping down the sides of the bowl about halfway through. Pulse until sauce has a uniform, medium-fine chunky consistency like you see in the photos. Serve over proteins like steak or salmon, vegetables or whatever suits your fancy!

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OTHER RECIPES YOU MAY LIKE:

• Cilantro Pesto
• Creamy Tomatillo Dressing
• Sweet Tomato Jam

EQUIPMENT I USED TO MAKE THIS RECIPE:

• Kitchenaid 11-Cup Food Processor
• OXO Silicone Spatula

Hi friends! This is an evolution of a recipe I already have shared on the site, Curry in a Hurry. Click here to read about the origin of that recipe and if you love chicken. Today’s version, however, is vegetarian.

I’ve gotta tell you, this vegetarian version of Curry in a Hurry is just as good as the original. Indian food just lends itself so beautifully to vegetarian cooking.

The first time I made this, I tried making paneer (a fresh cheese common in India) from scratch. It was delicious but took FOREVER. When I posted my paneer on Instagram and lamented the amount of time it took, several of my friends said, “Well, it shouldn’t have taken that long.” I followed this recipe from Aarti Party on the Food Network and I think the bottom line is that I could have increased the heat to speed things up. My paneer tasted great but when I discovered I could buy it at Sprouts, I may have broken into a little Hallelujah chorus right there in the cheese section. Maybe one day I’ll try making it again. We’ll see…

That’s about all I have to say about this recipe besides that fact that it’s simple and delicious!

If you want to try making baked homemade samosas, click here. The ones pictured in this post, however, are from the freezer section at Sprouts…and they are delicious! I’m getting really good at cheating at my Indian food, eh?

Vegetarian Curry in a Hurry

 

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Author: Jane Maynard

Ingredients

• 1½ tablespoons oil
• ½ of a small onion, chopped
• 5 teaspoons curry powder
• ½ teaspoon garam masala
• 3 cloves garlic, minced
• 3 dried red chilies (I just used 1 so it wouldn't be too spicy for my kids)
• 1 can unsweetened coconut milk
• 1 14-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 3-5 cups fresh spinach
• 1 cooked cauliflower florets
• Half package frozen peas
• 1 cup cooked potatoes, cubed
• 1 can chickpeas
• 8-12 ounces paneer, cubed

Instructions

1. Heat oil in a large saute pan over medium heat. Add onion and cook until translucent.
2. Add curry powder, garam masala, garlic and red chilies. Stir for one minute.
3. Add coconut milk, tomatoes, tomato paste and simmer until thickens, stirring regularly.
4. Add spinach, stir and cook until spinach as wilted. Add cauliflower, peas, potatoes and chickpeas and cook until heated through. Add paneer just before serving.
5. Serve over rice.

Notes

You can do any combination of the vegetables and cheese above - you could leave out the paneer and just do the veggies, or do paneer with just one or two of the veggies. Basically it's totally flexible and the measurements do not have to be exact either!

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