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I LOVE Indian food. Let me repeat.. I LOOOOOOOVE Indian food! After having a convo with the bestie who is a wok master, who decided to make a curry shrimp this week. My taste buds did a Olympic style back flip and I had to make this the focus of my Sunday dinner. Hope you love it as much as I do!! 🙂

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Chickpea and Kale salad

 

  • 2 cans chickpeas, rinsed and drained
  • 10 kale leaves, chopped
  • 4 TBSP fresh parsley
  • 3 TBSP olive oil
  • 2 cloves garlic, chopped
  • 2 lemons, juiced
  • salt and pepper to taste
  • parmesan cheese, grated to taste

 

In a bowl, combine chickpeas, kale, parsley, olive oil, and lemon juice. Add salt and pepper and grated cheese to taste. Toss all ingredients together and mix well. Cover bowl and refrigerate 1 hour. Serve. (2-4 servings)

 

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Coconut Shrimp Curry

 

  • 3 TBSP EVOO
  • 1 shallot, thinly sliced
  • 2 cloves of garlic, finely diced
  • 1 TBSP curry paste, (I probably use closer to 4 or 6 cause I LOOOOVE Curry)
  • 1 cup potatoes, diced into small cubes
  • 1 cup of cauliflower florets
  • 1 small can coconut milk (6-8 ounces)
  • 1 can of milk (use coconut milk can to meas)
  • 12 ounces shrimp, peeled and deveined
  • 1 medium tomato, diced
  • 1 TBSP honey
  • 1-2 tsp chili powder, or to taste
  • 1 cup frozen peas
  • salt and pepper to taste

 

Heat oil in wok and add curry powder, cook for about two minutes. Stir in garlic and shallot and cook for a minute. Mix in potatoes, and cauliflower, then stir together with coconut milk and regular milk. Add shrimp, tomatoes, honey and chili powder. Cover and simmer for about 30 minutes, stirring occasionally.

 

Add frozen peas and cook 5 more minutes. Season with salt and pepper to taste. Serve with Jasmine or basmati rice. (4 servings)

 

This meal is probably one of my favorites!! Hope you enjoy and as always…

 

“Cook, Eat, repeat

 

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Hello to all of my Sunday dinner guests! I hope this weekend was as blessed for you as it was for me! I have had 2 Sunday dinners since last chatting with you, and I have totally missed your company!

This first post is actually last weeks dinner. Which was a cabbage inspired day. Both recipes came from a pretty excellent book I received from my bestie last year when I was doing Weight Watchers. The book:Image

….was an awesome walk through several random veggies, and includes all the nutritional benefits and pretty excellent recipes for each. Last week, I decided to stop in the C’s and was drawn to two Cabbage recipes they recommended. I have to say both were easy and with a few Ashley trademark changes, were delish with a capital D! Hope you all enjoy and let me know what you think.

 

 

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Bok Choy with Mushrooms and Noodles

  • 5 cups sliced bok choy
  • 1 lb small shiitake mushroom caps
  • 2 TBSP grated peeled ginger
  • 2 TBSP EVOO
  • 1 pkg cooked angel hair  pasta
  • 1 cup chicken broth
  • 3 TBSP soy sauce
  • 1 teas cayenne pepper
  • 2 TBSP sesame oil
  • Sliced scallions for garnish
  • salt to taste

Heat oil in wok. Cook bok choy, shiitake mushrooms, ginger until tender, about 5 minutes. Add cooked pasta, chicken broth and soy sauce and heat through. Add cayenne pepper and salt to taste and mix well. Serve with a few slices of scallions to garnish. (4-6 servings)

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Shrimp and Edamame chinese cabbage salad

  • 2 TBSP rice vinegar
  • 1 TBSP grated ginger
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp honey
  • 1 small tomato, diced
  • 1 cup shredded napa cabbage
  • ½ cup shredded red cabbage
  • 2 tsp fresh cilantro
  • 2 scallions, thinly sliced
  • ¼ cup shelled edamame
  • ¼ cup cooked baby shrimp

Cook ¼ cup frozen shelled edamame in 1 cup water in small saucepan until tender, about 5 minutes. Drain.

Combine vinegar, ginger, soy sauce, sesame oil, and honey in a large bowl. Add tomato, napa cabbage, red cabbage, cilantro, and scallions. Add cooked edamame and shrimp; toss to mix well. Serve at once or cover and refrigerate. (1 serving)

Happy cooking as always!!

“Cook, Eat, Repeat!” 🙂

For most people who know me well, I dont cook under the parameters of any one culture. I cook just to cook, and use my taste buds to create many of the meals you’ve seen so far.. Todays meal was inspired by a mutual craving for chinese fried rice, and Creole Dirty rice, and what came of it, was pure magic!!

 

Ingredients: 

  • 1 medium onion, chopped
  • 2 small serrano peppers, diced
  • 1 1/2 inch piece of ginger root, diced
  • 5 cloves of garlic, diced
  • a small head of cauliflower, chopped
  • 1 pkg of mushrooms, sliced
  • 1 small can of water chestnuts, drained
  • 1 can of canelli beans, drained
  • 2 cups of rice, uncooked
  • optional: ground meat (I used Smart crumbles – a tofu crumble, turkey or beef works also)
  • 2 TBSP EVOO

Ingredients: Seasonings

  • 1 TBSP rosemary
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1 tsp Basil
  • 1 tsp Thyme
  • 1 tsp Cumin
  • 1 tsp chili
  • 1 tsp black pepper
  • To prepare: Place rice, along with 3 cups of water and a TBSP of EVOO in rice cooker and allow to cook. (If not using rice cooker, boil 3 cups of water with EVOO, add rice to boiling water, reduce heat to low, simmer until rice is cooked)
  • Mix all seasonings together, set aside. Heat EVOO in a large wok (or skillet) over medium high heat. Add ground meat, onion, ginger, serrano pepper, and garlic to wok and cook until browned throughout. Add seasoning mixture  and cannelli beans. Stir in for 2 minutes. Add cauliflower, mushrooms, and water chestnuts and stir fry until cauliflower has softened. Add cooked rice to mixture and stir in until well mixed.

This is a pretty easy recipe and delicious! If I must say so myself! I served this with cinnamon apple slices, which is an easy and healthy side dish! The fun of a recipe like this, is you can add pretty much anything you want to it! Get creative and let your taste buds guide you to the dish of your dreams! As always try this out, and let me know what you think! Its always fun sharing my kitchen with you! Hope you enjoy and remember…..

“Cook, Eat, Repeat!” 🙂

ITS BEEN AGES!! Hey guys! Its been so long, and I’ve missed being in the kitchen and sharing with you all! But Im back with my take on lasagna! Now this recipe grew from stalking all of the best recipe website.. Allrecipes.com, food.com, epicurious.com to name a few of my favorites, and in true ashley fashion, I’ve mashed up several of the “best ones” and Voila! Enjoy!

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Ingredients: 

  • 2 small zucchini, diced
  • 1/2 bunch broccoli, coarsely chopped
  • 1 bunch spinach leaves, coarsely chopped
  • 2 Tablespoons butter (or margarine)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 15 ounces ricotta cheese
  • 2 eggs
  • 12 lasagna noodles (about)
Ingredients: Sauce
  • 3 Tablespoons butter
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 1/2 cup shredded parmesan cheese
  • 1/4 teaspoon salt
  • 8 ounces shredded italian blend cheese
  • To prepare: Preheat oven to 350 degrees F. In a non-stick skillet over medium heat, melt butter, cook zucchini, broccoli, oregano, and salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add spinach and toss until wilted. Remove from heat.
  • In medium bowl mix ricotta cheese and eggs, set aside.
  • Prepare lasagna noodles as label directs
  • To prepare sauce: Melt butter  in 2-quart saucepan over medium heat, stir in flour and salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in parmesan cheese.
  • In 13-by-9-inch glass baking dish, layer about half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture and top with italian cheese mix and spoon over about half of sauce. Layer with remaining noodles (Save 3 for top of dish), ricotta cheese, and vegetable mixture. Top with a layer of cheese, sauce, final 3 noodles, remaining sauce and top with lots of cheese. 
  • Cook in preheated oven for 45 minutes until hot and bubbly.
  • ENJOY!

 This was prepared for a pot-luck, so as much as I wanted to dive in, I’ll have to wait until tomorrow to dive into this cheesy goodness!

Happy cooking and as always!

” Cook, Eat, Repeat!”  🙂

 

 

As I drove home from work today, I started pondering some of the important decisions being determined in our country. You know things like will we ever raise the debt ceiling and will Donald trump really run for office. Important things that make the world go round, but there was one such conundrum that really had my mind racing… What Wine pairs well with Kimchee.

Now I know what you all are saying thinking… “Where did kimchee come from?”, “Isnt SHE the food blogger, why doesn’t she know?” Well I think now would be a good time to explain some very fundamental thoughts behind me and my food choices.

1. I definitely do not believe in cultural purity in foods. If I go to a restaurant, lets say an Indian restaurant, then yes I will expect mostly Indian foods, but in the comforts of my own home, I like to experiment, and like to let my taste buds drive the direction each new recipe takes.

2. I 100% dislike dry wines. Call it my uncultured taste buds, but these “uncultured” taste buds know exactly what they do not like, so judge me if you will. With that being said, I do like to say I like wines other than Reisling and Moscato.

Enter reason for post….

So back to the matter of Wine and Kimchee. With a serious decision in my mind and a goal of something festive for my kimchee and rice, I scooted on over to the local wine retailer to browse the aisles and after reading a few descriptions my eyes landed on the following…

Sweet Cabernet Sauvignon - Thanks to a fellow blogger for taking a photo MUCH better than mine.

The write-up for this wine describes it as a “lusciously fruity wine with just teh right amount of sweetness to accompany a wide variety of foods, which makes it a perfect choice for ANY OCCASION”

That was all I needed! With bottle in hand, I hurried home to try out my new find and all I can say is, RIGHT ON THE MONEY!!

Try it out! Hope you enjoy, and remember!

 

Cook! Eat! Repeat!

So occasionally I’d like to take Sunday Dinner with Ashley back to its roots! A girl who liked to cook and wanted to share that passion with her friends on Facebook. As Senior year of school proved to be as simple (NOT!!) as everyone had promised, I decided that I would use Sundays as my chance to take a breather and try some fun new recipes! Little did I know this would turn into quite a movement.

The first one came from a magazine I borrowed indefinitely from a dental office. In my defense, I worked in the office for a month as an intern and they considered it a parting gift! 🙂

Chicken Couscous Salad with Fresh Pita chips

This meal is exceptionally light and was deliciously tasty paired with a strawberry mango margarita. (although now I think I’d pair it with a wine spritzer) Hope you enjoy!

Chicken couscous Salad

Ingredients: Salad

  • 1 1/4 cups fat-free, less sodium chicken broth
  • 1 (5.7 ounce) box uncooked couscous
  • 1 1/2 cups cubed cooked chicken
  • 1/2 cup thinly sliced green onion
  • 1/2 cup diced radishes
  • 1/2 cup chopped seeded peeled cucumber
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tbsps toasted pine nuts
Ingredients: Salad dressing
  • 1/4 cup white wine vinegar
  • 1 1/2 tbsps EVOO
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1 garlic clove, minced
  • To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl, cool slightly. Add chicken onions, radishes, cucumber, parsley and pine nuts, toss gently to combine.
  • To prepare salad dressing, combine ingredients stirring with whisk. Drizzle dressing over salad, toss to combine.
Pita chips were made by quartering Pita bread, and lightly sautéing in EVOO until slightly crispy. 
This is an excellent summer lunch date salad, or great winter meal to remind you of summer! Either way, always remember….
Cook! Eat! Repeat!

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
– Luciano Pavarotti

What I have learned most throughout my adventures cooking is that whatever Im going through, However good or bad things may be going, I have a very fundamental need to eat! The great thing about that is you can choose to crash through something from a fast food joint or restaurant, or you can put a little TLC into yourself and enjoy a new recipe. (insert bright idea music)

Yesterday on a whim and in the heat of a hunger frenzy (with a craving for something zesty) I decided to whip up a new dish. Scouring my brain and a few of my trusty cookbooks I decided on the following:

Thai Coconut Lime Rice and Vegetables with sautéed Almond Curry Okra

Yummy Right! 🙂 This VERY simple recipe took about 30 minutes to prepare. Hope you enjoy!

Thai Coconut Lime Rice

Ingredients

  • 1 cup light coconut milk
  • 1/2 teaspoon salt
  • 1 1/2 cups uncooked jasmine rice
  • 1 1/2 tablespoons fresh lime juice (I actually use all the juice from 1 juiced lime)
  • 2 cups water
  • 1. Bring coconut milk, salt, and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in juice.
Vegetables Medley
Ingredients 
  • 1 TBSP EVOO
  • I package of veggie protein crumbles
  • 2 servings of my Basic Veggie Mix (1 serving equals chopped: 1 large bell pepper, 1/2 medium onion, 3 cloves garlic, 1/4 cup green onion)
  • 1 cup of chopped cremini mushrooms
  • 1-2 finely chopped serrano peppers
  • Juice from 1 juiced lime
  • 1 tsp minced garlic
  • 1 tsp minced onions
  • 3/4 tsp ground cumin
  • 3/4 tsp oregano leaves
  • 1/2 tsp cilantro leaves
  • 1/2 tsp coarse ground pepper
  • 1. heat EVOO over medium high heat, add veggies and saute until softened about 3-5 minutes. Add crumbles, lime juice, and seasonings, reduce to medium heat and cook 5-6 minutes. Stirring occasionally
Sautéed Curry Okra
Ingredients
  • 2 TBSP EVOO
  •  2-3 TBSPS sliced almonds (or any nut/see you like really)
  • 1 teaspoon ground coriander (this time I did not use ground coriander and left the pods whole)
  • 1/2 tsp salt
  • 1/4 tsp curry powder (I love curry, so I used closer to a tbsp or more)
  • 1 lb small to medium okra pods
  • Toast nuts in skillet over medium high heat for about 30 seconds (will be fragrant). Add oil and remaining ingredients; cook 1 minute, stirring occasionally. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Uncover and increase heat to high; cook an additional 2 minutes or until okra is lightly brown.
Voila! Easy enough right! This was yummy with a lavender Passionfruit Vodka Cocktail and a little sunshine!
Hope you enjoy and remember…
Cook! Eat! Repeat!
~Ashley