Tag: Year-Round

Coconut Curry Beef Meatballs

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Here’s your new favorite curry recipe. Adapted from Bon Appetit, these curried meatballs can be made well ahead of time and reheated and served with rice, yogurt, and pickles for a perfect meal. Don’t want to use beef? Substitute with lamb. Just don’t skimp on the alliums and spices.

Ingredients:
  • 1 small onion, peeled and quartered
  • 6 garlic cloves
  • 1 1-inch piece ginger, peeled
  • 1 serrano chile, halved lengthwise
  • 1/2 cup plain whole-milk Greek, Indian, or Iranian yogurt
  • 2 tablespoons Madras curry powder
  • 1/2 teaspoon sugar
  • 2 1/4 teaspoons salt, divided
  • 1 pound ground beef
  • 1/4 cup panko
  • 1 teaspoon pepper
  • 1/4 teaspoon baking soda
  • 2 tablespoons avocado oil, divided
  • 1 13-ounce can coconut milk
  • 3 green onions, thinly sliced
  • Cooked rice and lime wedges, for serving
  1. Puree onion, garlic, ginger, chile, and yogurt in a blender until smooth. Transfer 1/4 cup onion puree to a large bowl. Add curry powder, sugar, and 3/4 teaspoon salt to remaining puree in blender and blend to combine; set aside. Add ground beef, panko, pepper, baking soda, and remaining 1 1/2 teaspoons salt, and 1/4 water to 1/4 cup puree in bowl; mix vigorously with your hands until smooth and meat is beginning to stick to sides of bowl. Wet your hands and roll beef mixture into 1 1/2-inch diameter meatballs (you should have about 20).
  2. Heat 1 tablespoon avocado oil in a large nonstick skillet over medium-high. Cook half of meatballs, turning occasionally, until browned on all sides, about 5 minutes total (meatballs will still be raw in the center); transfer to a plate. Repeat with remaining meatballs and oil.
  3. Reduce heat to medium; add reserved onion puree to same skillet and cook, stirring often, until puree thickens and beads of oil form on the surface, about 6 minutes. Add coconut milk and ½ cup water; stir to combine. Return meatballs to skillet, cover, and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until meatballs are cooked through about 10 minutes.
  4. Transfer curry to a serving bowl; top with green onions. Serve with rice and lime wedges.

Sweet Potato “Toast” with Bananas and Almond Butter

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These “toasts” may not be beautiful but they’re the perfect breakfast: both dense in nutrients and sweetly satisfying. Bake the sweet potatoes ahead of time and this dish comes together in minutes. This recipe makes enough for four people but feel free to scale up or down depending on your preference.

Ingredients:
  • 2 large sweet potatoes (skin on), cut crosswise into 1 1/2 inch-thick slices
  • 1 teaspoon avocado or coconut oil
  • Pinch of sea salt
  • 4 teaspoons almond butter
  • 1 banana, sliced into rounds
  • Pinch of ground cinnamon
  1. Preheat the oven to 400F degrees and line a rimmed baking sheet with parchment paper.
  2. Place the sweet potato slices on the baking sheet and toss with the oil and salt. Roast for 15 minutes, then flip over the slices and cook for 15 more minutes, or until lightly browned and tender. Let cool for 10 minutes.
  3. Top each slice of sweet potato with a heaping teaspoon of almond butter, banana slices, and a pinch of sea salt and cinnamon.

Chicken Keema

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Don’t be deterred by the long ingredient list for this super flavorful and aromatic ground chicken curry. You can make it ahead of time and the flavor only gets better in the fridge overnight. Serve it with rice, yogurt, and some fresh herbs on the side for the perfect meal.

Ingredients:
  • 1 teaspoon to 1 tablespoon Kashmiri chili powder (depending on how spicy you want your keema to be)
  • 1/4 cup olive oil
  • 1 pinch asafetida powder
  • 2 serrano or bird’s eye chiles
  • 1 bay leaf
  • 4 curry leaves
  • 1 tablespoon dried fenugreek leaves
  • 2 teaspoons ground turmeric
  • 1 cup chopped yellow onion
  • 2 tablespoons chopped fresh ginger
  • 4 garlic cloves, peeled and minced
  • 2 cups chopped tomatoes
  • 1 tablespoon salt
  • 1/2 cup plain Indian or Greek yogurt
  • 1 cup frozen green peas
  • 2 pounds ground chicken
  • 6 teaspoons butter
  • 1 tablespoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1/4 cup chopped cilantro
  1. Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the asafetida power, serrano chiles, bay leaf, curry leaves, dried fenugreek, 1 teaspoon of the turmeric, and the onion. Stir everything together and saute until the onion is softened, about 5 minutes.
  2. Add the ginger and garlic to the pot. Saute until they begin to turn golden, about 5 minutes, then add the tomatoes and 1 1/2 teaspoons of the salt. Reduce the heat to low and cook for 5 more minutes. Remove from the heat.
  3. Transfer the onion and spice mixture to a food processor. Reserve the pot. Add the yogurt to the food processor and pulse until a paste is formed, about 30 seconds. Set aside.
  4. Place the peas in the reserved pot over medium heat. Cook the peas until they are thawed, about 1 minute. Add the ground chicken and 1 cup of water, stirring well, then add the butter and cook until it is melted, about 5 minutes.
  5. Add the remaining teaspoon of turmeric and the Kashmiri chili powder to the chicken. Stir everything together, cover the pot, then reduce the heat to low. Cook for 10 minutes.
  6. Stir in the black pepper, cinnamon, cumin, and remaining 1 1/2 teaspoons salt. Stir in the yogurt paste. Cook, covered, for 10 minutes more.
  7. Stir in the garam masala and remove the pot from the heat. Garnish with cilantro and serve.

Kale Salad with Tahini-Honey Mustard Dressing

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I promise you that this kale salad doesn’t taste like a plate of twigs. It’s got the perfect texture and thanks to chickpeas and hemp seeds, it’s nutty and full of protein, too. And honestly? The roasted spiced chickpeas make a terrific snack on their own too. Make sure to use curly kale here, as Tuscan kale will be too rough for the salad.

Ingredients:

For the salad:

  • 1 bunch curly kale, washed and stemmed
  • 1 teaspoon olive oil
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 3-4 radishes, diced
  • 2 Persian cumbers, diced (optional)
  • 1 tablespoon hemp seeds
  • 1 tablespoon nutritional yeast

For the roasted chickpeas:

  • 1 15-ounce can chickpeas
  • 1 teaspoon avocado oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper

For the tahini honey mustard dressing:

  • 1 tablespoon tahini
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  1. Make the roasted chickpeas: Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
  2. Rinse and drain the chickpeas, then pat dry. On the baking sheet, toss the chickpeas with the avocado oil, salt, paprika, garlic powder, and cayenne. Roast the chickpeas for 20 minutes, or until golden brown and crispy. Set aside.
  3. Make the tahini honey mustard dressing: In a small bowl, combine the tahini, lemon juice, olive oil, salt, mustard, and honey. Whisk the dressing to emulsify. Whisk in up to 1 teaspoon water to thin as needed. Set dressing aside.
  4. Make the salad: Tear kale into bite-sized pieces, then add to a large bowl along with the olive oil, vinegar, and salt and massage for 30 seconds or until the kale appears softened. Add the roasted chickpeas, radish, cucumbers, hemp seeds, and nutritional yeast.
  5. Drizzle the dressing and toss to combine, and serve.

Sweet and Sticky Chicken Wings

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This is one of my most-requested recipes, and it couldn’t possibly be any easier to make. They make the perfect appetizer, and they even travel well for potlucks. Best of all, these chicken wings crisp up in the oven. Once they’re done cooking, toss them in a three-ingredient sauce, and you’re all set.

Ingredients:
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried granulated garlic
  • 1/2 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 2 pounds chicken wings
  • 2 1/2 tablespoons Franks Red Hot Sauce
  • 2 tablespoons butter, melted
  • 2 tablespoons melted hot pepper jelly
  1. Preheat the oven to 500F degrees. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour, salt, dried garlic, onion powder, and smoked paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and roast the chicken for 45 minutes, turning once (at around the 25 minute mark), until browned and crispy.
  2. In a large bowl, mix the hot sauce, butter, and hot pepper jelly. Toss the chicken with the hot sauce mixture and serve.