Freezer Fix

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With the holidays in full swing, this is the perfect time to save some cash to go toward those holiday preparations by eating out of the freezer and reinventing leftovers. I for one got the most bang for my buck out of my thanksgiving turkey breast with turkey, smoked Gouda, creole mustard and fresh cranberry sauce sandwiches. I also plucked the turkey breast clean for turkey and sausage gumbo that will be perfect for Christmas and a few servings for this week.

In addition to the gumbo, this week will be a mix of some of my favorites including curry, turnip, sausage and sweet potato soup, chili and succotash.

What’s in your freezer?

Spice Things Up

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Every now and then, I get a craving for some good curry and I really wanted to step out of my comfort zone of yellow curry and try something new. Curry is a wonderfully complex flavor profile that mixes different spices and herbs and it works well with just about any meat or seafood out there. Since I am also a fan of red and green curry dishes, I decided to give red curry a try with ground pork. This was simple and quick and full of flavor. Check out the recipe below and share your thoughts.

Red Curry with Pork

1 lb ground pork
1 cup diced yellow onion
1/2 cup chopped fresh garlic (8-10 medium cloves)
1/2 tbsp. olive oil
1/2 cup chopped yellow bell pepper
1 cup diced carrot (2 medium or 1 large carrot)
2 tbsp. red curry paste
1 cup of torn fresh basil
1 14oz can coconut milk
7 oz water
1 tbsp. sea salt
1 tbsp. coarse black pepper
1 tbsp. onion powder

Directions:
1. Place a large pot over medium heat and warm oil.
2. Add pork to oil and break apart with a spoon.
3. Peel and dice onion and peel and mince garlic. Add to pork with onion powder and half of the salt and pepper and mix well. Cook until pork is browned.
4. Rinse and chop bell pepper and peel and chop a large carrot. Add both to the pot and stir well.
5. Add red curry paste and mix in well. Add coconut milk and fill can halfway with water and add water. Rinse and roughly chop basil and add to the pot.
6. Add remaining seasoning and stir. Reduce heat to simmer for 15 minutes.
7. Serve with 1/2 cup of rice and top with fresh basil.

A Bit Of Lamb Curry

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I am a fan of curry and have had many varieties dining out. I love that curry is quite versatile and can be made with many different proteins including seafood.
Since I so thoroughly enjoyed the meat from ourfamilyfarm66, I decided to make a hearty lamb curry. I used a mix of fresh vegetables from the farmer’s market and my always on-hand frozen green beans. This one-pot wonder took all of 20 minutes to make and it is a dish that is easy to stretch with additional vegetables should it be needed for a larger group. This dish serves 6-8. Try my take on a different flavor of curry and be sure to share your thoughts. Below are the ingredients and directions for the dish. Enjoy!

Ingredients:
1 lb. ground lamb
1 cup diced onion
1/2 cup of quartered red potatoes (2-3 small)
1 large carrot
1/3 cup halved cherry tomatoes
1 cup green beans
1/2 cup shredded basil
1 cup beef broth (unsalted or reduced sodium)
1/2 cup water
3/4 cup reduced fat coconut milk
1 1/2 tbsp. curry powder
1 tbsp. onion powder
1 tbsp. garlic powder
1/2 tbsp. sea salt
1 tbsp. coarse black pepper
1 tsp. cayenne pepper

Rice and water for desired servings

Directions:
1. Prepare rice as described on package. Remove defrosted or fresh lamb from fridge to remove chill.
2. Wash potatoes and quarter them by cutting in half, then each half into fours. Keep skin for extra nutrients.
3. Peel and chop carrot into large pieces. Peel and dice onion and add it all to a medium-sized pot or pan over medium heat. Let it sizzle and crisp up before adding half the stock and all of the water.
4. Let cook for 5 minutes with the top. While it cooks, rinse and fold basil leaves in half before slicing into strips. Rinse a handful of cherry tomatoes and slice them in half.
5. Add lamb and reduce heat. Stir and break up meat gently. Add basil leaves and all of the seasoning. Lamb cooks quickly, so watch it carefully. (About 4-6 minutes)
6. Add remaining stock, green beans and coconut milk. Stir to mix everything well and reduce to low heat.
7. Let simmer for 5-7 minutes then turn off heat.
8. Serve with rice and enjoy.