50 Easy Weeknight Dinners • Hip Foodie Mom

 

50 Easy Weeknight Dinners • Hip Foodie Mom

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73 Back to School Lunch Recipes | Epicurious

With all the entrepreneurial spirit this world has, and especially including America, it has always seemed odd to me that an independent restaurant corporation cannot be employed by each and every school district to serve ala-carte lunch by a published menu to parents and everyone concerned — so that pricing and planning can be established (as well as you know, school aide if necessary), for the purpose of serving food to everyone in the school district during school hours. Wouldn’t that make life easier, healthier and more economical for everyone?

And seriously for that matter — there could be independent health corp and independent gym and athletics corp and independent placement and development, counseling and vocational corp in each and every school district that would also benefit the community in so far as everyone involved in every school. Because a system like that, of hiring independent consulting and on-premise corporations (for that matter, including security corporations), would allow everyone a chance to receive service from a school and also to not compete with other persons from personnel to staff to visitors to guests to anyone for their place in line for service. It would free up people and give people jobs and let children have a chance at a real life instead of spending all their school years fighting social wars over their rights as people in the public (or private) school system.

But that has been my idea for a long time. Not down-playing the opportunity for expanding jobs and also expanded government investment by private sector companies.

I’m a real radical. I believe in government for hire and hiring government. I call myself a Liberal.

Creamy Mac and Cheese

73 Back to School Lunch Recipes | Epicurious

Italian bread fritters | Somy’s Bakery

These Italian Bread Fritters are also from the Blog at Giallo Zafferano. Make sure to check them out if you love jam and bread — it’s a fried bread dumpling stuffed with your favorite jam — this recipe is apricot jam.

Italian bread fritters | Somy’s Bakery

And when you are done looking at that, here are a few more Italian bread variations for your kitchen books from Giallo Zafferano on YouTube.

Beef In Tomato & Fenugreek Sauce

Claudine's Home Recipes

Ingredients:

800g of diced beef

Juice of 1 lime

1 teaspoon of salt

3 tablespoon of ghee

1 large onion diced

2 teaspoon of garlic puree

2 teaspoon of ginger puree

½ teaspoon of turmeric

1 teaspoon of chilli powder

1 tablespoon of ground coriander

1 tin of chopped tomatoes

3 tomatoes diced

1 tablespoon of dried fenugreek leaves

½ teaspoon of garam masala

Freshly chopped coriander 3 green chillies roughly chopped

200 mls of warm water

Method:

Place the beef in a bowl and rub in the lime & salt set aside for 30 minutes.

Heat the ghee in a frying pan over medium heat.

Add the onions and fry for 4-5 minutes or until the onions change colour. Then add ginger & garlic and continue to fry for a further 1 minute.

Add the turmeric, chilli powder, ground coriander stir and cook for a further 1 minute. Add…

View original post 90 more words

Indian Beef & Potato Stew

Claudine's Home Recipes

Ingredients:

900g of diced beef

5 potatoes washed & cut into quarter

1 large onion Finely chopped

4 tomatoes diced

1 pk of button mushroom

1 tin of chopped tomatoes

90g of spinach

1 teaspoon of fenugreek leaves

1 teaspoon of coriander seeds

1 teaspoon of onion seeds

1 teaspoon of mustard seeds

5 cloves of garlic chopped

1 thumb size ginger chopped

2 tablespoon of ghee

1 teaspoon of turmeric 1 tablespoon of garam masala

1 tablespoon of paprika

1 tablespoon of cumin

1 tablespoon of coriander powder

1 tablespoon of curry powder

1 tablespoon of chilli powder

1 teaspoon of salt

1 teaspoon of pepper

300 mls of water

Freshly chopped coriander

4 red chilli peppers chopped

Method:

In a large frying pan heat the ghee over medium heat.

Add the coriander seeds, onion seeds, mustard seeds, fenugreek leaves and fry for 1 minute.

Then add the onions…

View original post 102 more words

Fish And Potato Curry

Claudine's Home Recipes

Ingredients:

6 pieces of white Fish cut into half

5-6 potatoes cut into quarter

5 tomatoes chopped

1 teaspoon of mustard seeds

1 teaspoon of onion seeds

1 large onion diced

5 cloves of garlic chopped

1 thimble size ginger chopped

4 green chillies chopped

6-8 curry leaves

150 mls of coconut milk

200 mls of water

1 teaspoon of salt

2 tablespoon of ghee

For the paste:

½ teaspoon of turmeric

1 teaspoon of chilli powder

1 teaspoon of coriander powder

1 teaspoon of cumin powder

1 teaspoon of paprika

1 teaspoon of fenugreek seeds

Method:

Make the past with turmeric, chilli powder, coriander powder, cumin powder, paprika, & fenugreek leaves mixed with 50 mls of water and set aside.

Heat the ghee over medium heat in a large frying pan.

And lightly fry the onions, garlic, ginger, chilli peppers, for 2-3 minutes.

Add curry leaves, salt, tomatoes, mustard…

View original post 70 more words

Spicy Potatoes

Claudine's Home Recipes

Ingredients:

1 bag of baby potatoes cut in half

1 teaspoon of turmeric

½ teaspoons of salt

2 tablespoon of ghee

6 curry leaves

1 teaspoon of chilli flakes

2 green chillies chopped

1 teaspoon of mustard seeds

1 teaspoon of onion seeds

½ teaspoons of cumin seeds

½ teaspoons of fennel seeds

1 large onion diced

Juice of 1 lime

Fresh coriander

200 mls of water

Method:

Place the potatoes and 200 mls of water into the slow cooker.

In a frying pan heat up the ghee add the curry leaves, chilli flakes, chopped chillies, mustard seeds, onion seeds, cumin seeds, fennel seeds, turmeric, onions and fry for 3-5 minutes.

Add to the potatoes and stir to coat the potatoes.

Cook on high for 3-4 hours or low for 6-7 hours.

Serve and garnish with coriander & lime juice.

View original post

Chicken Chinthamani

Claudine's Home Recipes

Ingredients:

7 chicken thighs skinned

1 large onion diced

1 teaspoon of turmeric

1 teaspoon of salt

2 teaspoons of ghee

1 teaspoon of chilli flakes

6-8 curry leaves

1 tablespoon of apple cider vinegar

4 green chilli peppers sliced lengthwise

Handful of chopped coriander

Method:

In a bowl marinade the chicken with the salt, & turmeric and let sit for 30 minutes.

Heat the ghee in a large frying pan and sear the chicken about 2-3 minutes on both sides.

Then transfer to the slow cooker.

In the same pan used for the chicken fry the onions once the onions have softened add the chilli flakes and combine well add a teaspoon more of ghee if needed.

Then add the curry leaves and stir.

Then add the apple cider vinegar, chilli peppers, & coriander.

Continue to fry for 2-3 minutes then transfer to the slow cooker add to the…

View original post 25 more words

Homemade Biscuits

Home all Year

Photo by Angele J on Pexels.com

Make your own biscuits from scratch, it’s easier than you think!

You will need

4 cups of self-rising flour

1 stick of butter or margarine

1 1/2 cups of milk

Non-stick spray

Preheat oven to 400 degrees. Lightly coat baking sheet with non-stick spray. Add flour to mixing bowl. Cut butter or margarine into flour. If you don’t have a dough blender, a dinner fork will suffice. Add milk and mix well. Turn dough onto lightly floured surface. Roll dough out to about 1 inch thick. Use a drinking glass to cut the dough into circles. Knead remaining dough, roll out again, and cut out more biscuits. Repeat until all of the dough is used. Place biscuits on baking sheet and bake for about 6 to 8 minutes, or until biscuits are golden brown. You can make biscuits into breakfast sandwiches with eggs, cheese…

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Chickpea Carrot and Chard Red Thai Curry

Nourishing Amy

The triple-c curry as I like to call it, but I didn’t think that was too catchy for a recipe name?! I’m really getting into comfort food right now, with the drop in temperature, the dark evenings and feeling the fresh air as you step outside. This curry is one of those dishes that you crave on a cold winter’s evening and that, thankfully, delivers every time. What’s even better is that you don’t need hours to allow the flavours to infuse, only about 30 minutes. In the meantime, you can cook some rice, have a cup of tea and set the table ready for one delicious meal.

Chickpea Chard and Coconut Curry
Chickpea Chard and Coconut Curry

This dish is another
family recipe that I created when I’d offered to cook dinner for my parents and
I, and it satisfied us all. There is a wealth of vegetables in there, so I’m
happy. It…

View original post 358 more words

Chickpea Chilli with Guacamole

Nourishing Amy

I think I may have just upped my chilli game and it couldn’t have been easier or quicker to make. Chilli (non-carne) is one of my go-to meals to feed friends and family who are perhaps less than persuaded by a vegan lifestyle. Why? Because as I wrote about in my Veganuary hacks, offering a hearty dish, only veganised, is a comfort and feels familiar. In fact, you don’t need to shout out about the fact this chilli is meat-free, dairy-free and gluten-free because it is full of life, colour and flavour.

My trick to a perfect chilli is to add cacao right at the end of the cooking time. To some of you this may seem quite a strange concept, adding chocolate to a savoury dish, but just look at the reverse: how popular is chilli chocolate? The sweetness balanced beautifully with a gentle fiery kick? The same goes…

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Kale and Mushroom Chickpea Omelette

Nourishing Amy

A fluffy, light and filling vegan take on the classic omelette made with chickpea flour. This version is packed with vegetables, cheesy, savoury garlicky flavour and topped with a fresh avocado salsa. It’s a delicious egg-free, gluten-free, high-protein brunch, lunch or dinner option.

Kale and Mushroom Chickpea Omelette
Kale and Mushroom Chickpea Omelette

I can remember the first time I tried a vegan omelette made from chickpea (or gram) flour and I was hooked. I think I ate them every night for a week and it is a meal that I come back to time and time again when I need something quick, nutritious, filling and delicious for dinner after a long day. This Kale and Mushroom Chickpea Omelette ticks all the boxes, so it was a shame, and a surprise to myself, that months had gone by without making this simple dish.

I get so swept up with always making new content with exciting…

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Crab and Shrimp linguine w/ Red Chili Garlic Butter

Red chili crisps in oil is my latest obsession. I love the heat it gives off. Toss a little bit in your regular dishes adds such great amount of flavor. It can easily make a boring dish interesting.

Red chili crisp in oil are simmered Schezuan peppers so they get super crispy then added into oil with whole peanuts so its just a concentrate of flavor. With this recipe though you want to be careful and get the red chili oil with the peppers and not just straight chili oil.

I love this recipe because its surprisingly quick while it seems like it something you’ve taken all day to prepare. The sweet crab and shrimp matched with the Schezuan gives this the perfect balance of sweet and heat.

Ingredients

  • 2lb peeled and deveined shrimp
  • 1c jumbo lump crab
  • 1lb linguine
  • 4 kefir lime leaves
  • 1/4c + 2TB red chili crisp…

View original post 188 more words

Seafood Rolls

I wanna start off by saying I love love love these seafood rolls. I started making these after my dad told me about them. He had them in a restaurant and wanted me to recreate them because according to him he could eat dozens. So my first go around I tried them and gave them my best shot. I couldn’t pin point the actual roll part of these rolls. It was very frustrating since everything else was so straight forward. Fortunately for me I was working with not one, but two people that worked for that restaurant that were more than willing to give it to me. When they said it filo dough, I felt a calm in the world and a little silly because now it’s painfully obvious.The original recipe calls for a alfredo sauce on the inside of the roll. I opted out of that because it seems…

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Roasted Garlic and Calabrian Chili Fingerling Potatoes

You know those kind of things that you try and its like where have you been all my life? How did i survive for so long without this? Calabrian chilis are absolutely that for me. Calabrian’s are something i’ve always heard of but never tried. Actually, when i tried them i didn’t realize they were Calabrian for about another year. When i first tried Calabrian chilis i was in Frankfurt, Germany at a really cool pizza shop. On the table they had peppers in oils and that’s were this love story started. After getting back from Germany i obsessed over this pizza, thought about it constantly. Even regularly looked them up for ANY sort of indication of what kind of peppers they were. No, it didn’t occur to me to ask at the time. Probably because i had a couple pints with my pizza. Anyways, after enough complaining and reminiscing…

View original post 201 more words