Since I’ve had the big monkeys over at my parents’ yesterday, hubby off to work and the little monkey comfortable with just himself I manage some serious in-advance-cooking for the upcoming days.
As we changed our diet to gluten free and mostly diary free around here, especially for the middle monkey and me, I have been trying out a number of new recipes or changed old ones so they fit the diet lately. On my saturday cooking agenda were:
– Sweet potato curry
– Pumpkin soup
– Veggie Hotpot for the work week ahead of me.
Sweet Potato Curry
what you’ll need for 2-3 persons:
– 2 medium sweet potatoes, peeled and cut into 2x2cm cubes
– 100g of snow peas
– 1 can (400ml) coconut milk
– 200g prawns
– 2 tablespoon curry paste (red or whichever you like best)
– 2 red onion, cut into thin slices
First heat a pot or pan with little vegetable oil, then sauté potatoes and onions for about 3 mins. Add curry and sauté for 1 more minute. Add coconut milk and cover the pot. Cook for about 10 mins, then add snow peas and prawns and simmer for 2-3 more minutes. Use lime juice, salt and sugar to taste. Voilà!
The original recipe requested 200ml of extra water which I used but in the end the curry was not creamy but quite liquid, so I recommend to use just the milk but no extra water. It was yummy though I’m not sure if hubby really liked it. It is definitely too spicy for kids (even though the little monkey gave it a shot and approved!) but a big PRO is that it is really quick’n’easy to cook.
Oh well, there are about 1 million ways to make a nice pumpkin soup. Yesterday I tried a very basic and little-ingredients recipe:
What you’ll need:
– 1 small pumpkin
– 1 onion
– 5cm piece of fresh ginger
Wash and cut the pumpkin (I used Hokkaido, so I didn’t have to peel) into 3x3cm pieces, peel onion and cut into 4, peel ginger and slice. Place all ingredients into a pot, add water so that appr. half of the veggies are covered. Bring to a boil when covered, add one cube of stock if you like and let it simmer on low heat for about 10 mins. Puree and add a little curry and salt to taste. Voilà!
An all time classic. 🙂
what you’ll need:
– 1/2 white cabbage cut into thin stripes
– 600-800g minced beef
Add cabbage and water to a pot and bring to a boil, let it cook for about 7-10 mins, so the cabbage is still al dente. Meanwhile, add oil to large casserole and add the minced beef, sauté until beef is done. Add cabbage AND water to the casserole and place it in the oven (preheat! 200 degrees C) for about 30-45 mins, stir occasionally and do not use a lid. Add pepper and salt to taste once the cabbage is well cooked. Voilà!
The kids and our friends who came over for lunch really liked it, I served it with mashed potatoes.
A couple of weeks ago I started to cook soups to take with me to the office so I’d have something warm for lunch. So far I tried Red Lentil Soup, beetroot and beef and now (also because I had 1/2 leftover white cabbage 🙂 veggie hotpot. This one is really easy.
What you’ll need:
– 1/2 white cabbage
– 1 pack of green celery
– 2 capsicums
– 2 cans (400ml) diced tomatoes
Slice everything in small pieces – as small as you like them in your soup – and add to large pot. Add tomatoes, 1,5 litres of water, 2 cubes of stocking and some fair bit of chili powder and bring everything to a boil. Let it cook for 20-30 minutes until the cabbage is cooked al dente. Voilà!
This soup has next to no calories, is really yummy and gets better and better the more often you re-heat it.