Author: Amanda Nespor

Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice

This vegetarian Thai green curry is made with chickpeas, ginger, garlic, turmeric, green curry paste, and lemongrass. The ultimate bowl of healthy comfort food served over brown rice!
INGREDIENTS
  • For the brown rice:
    • 1 teaspoon coconut oil
    • 1 cup uncooked short grain brown rice
  • For the Thai green curry:
    • 2 teaspoons olive oil or coconut oil
    • 3 cloves garlic, minced
    • 3/4 cup diced green onion
    • 2 stalks lemongrass, tender white inner bulb only, minced
    • 1 heaping cup diced carrots (about 3 large carrots)
    • 1 tablespoon freshly minced ginger
    • 3 tablespoons finely diced fresh basil
    • 2 tablespoons green curry paste (yellow curry paste works too! I just then decreased the amount of turmeric by half)
    • 1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
    • 1 (15 ounce) can lite coconut milk (or full fat)
    • 1/2 cup vegetarian broth (or water)
    • 1 (15 ounce) can chickpeas, rinsed and drained
    • 1 tablespoon gluten free soy sauce (or coconut aminos)
    • 1 lime, juiced
    • 1/2 teaspoon salt, plus more to taste
    • 1 red bell pepper, thinly sliced
    • 1 cup frozen peas
  • To garnish: Cilantro, green onion & hot sauce
INSTRUCTIONS
  1. To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
  2. Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
  3. Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
  4. Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.
NOTES

*You can leave out the lemongrass and still get fabulous flavor! I know it can be difficult to find. I usually get mine from Whole Foods.

If you’d like more protein in this dish, add another can of chickpeas, or if you aren’t vegetarian/vegan, you can add 1/2 pound of chopped cooked chicken breast. Additionally, you might be wondering, how many nectarines can I eat a day? You can also read this article if you’re interested.

Nespor’s Homemade Ice Cream!

THE BEST!!

Ingredients

  • 3 T Corn Starch
  • 6 C Whole Milk
  • 2 2/3 C Sugar
  • 4 Lg Eggs (or 5 small ones)
  • 3/4 tsp Salt
  • 13oz. can Evaporated Milk
  • 1 pint Whipping Cream
  • 3 1/2 T Vanilla (try 2)

Steps

  1. Mix cornstarch and 1/2 C milk. Add 1 1/2 C more milk. Cook over stove until thick and smooth, stirring constantly.
  2. Blend sugar, eggs, salt and evap milk in blender. Add cornstarch mix.
  3. Add rest of milk, whipping cream and vanilla.
  4. After cranking is complete and add-ins are added, don’t forget to cover, wrap in ice and let sit for a few hours!

**NOTE: Doing a 3/4 batch fits better into the mixer! 

Grandma’s Zucchini Bread

YUMMM!

Ingredients

  • 3 Eggs
  • 1 cup Cooking Oil
  • 2 cup Sugar (1.5 is probably fine)
  • 2 tsp Vanilla
  • 3 cup Flour (I use whole wheat!)
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 cup Grated Raw Zucchini (squeeze out most moisture)

Steps

  1. Beat Eggs until foamy. Add oil, sugar and vanilla. Mix well.
  2. Sift together the flour, salt, cinnamon, baking soda and baking powder
  3. Add zucchini to egg mixture and blend well.
  4. Add flour mixture to wet ingredients. Mix well.
  5. (Optional) Fold 1/2 cup chopped walnuts into batter
  6. Pour into well-greased loaf pan(s). Makes 2 9x5x3
  7. Bake at 325 for 75 minutes. Can freeze after cools.
  8. *325 for 60 mins for mini loaves

 

Tamale Pie!

Might be one of my new favorites :)

Ingredients

  • CORNBREAD
    • 1 box of Jiffy Corn Muffin Mix standard 8.5 oz box
    • 1/3 cup milk
    • 1 egg
    • 1 small can diced green chiles 4.5 ounce can
    • (OR I did one batch of homemade corn bread with the recipe o the back of cornmeal box – sub whole wheat flour. If you do this pull aside about 3 muffins worth of the batter before adding in the green chilies. Use for porridge! :))
  • MEAT
    • 1 lb ground beef
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
  • TAMALE PIE
    • 1 ¼ cup enchilada sauce
    • 2 cups of shredded cheese I used sharp white cheddar
  • OPTIONAL TOPPINGS
    • Salsa
    • Guacomole
    • Sour Cream
    • Shredded Cheese (I like it with just this topping!)
    • Cilantro
    • Lime wedges

Instructions

  1. Preheat oven to 400 degrees F. As a precaution, make sure that the oven you’re about to use has been carefully examined on https://pattestingcompany.co.uk/near-me/west-yorkshire/.
  2. Whisk together Jiffy Corn Muffin Mix, milk, and egg. Gently fold in chilies and corn. Pour into greased baking pan (9×9, 9×13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.
  3. While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
  4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
  5. Let cool for 10-15 minutes before serving with desired toppings. Cheese on it is REALLY good!

Dal!

Do this, but slightly less ginger :)

Ingredients

  • 3 cups red lentils (we just used green last time), cleaned and washed
  • 9 cups water
  • 3 tablespoons ghee or oil (I prefer grapeseed)
  • inch of asafoetida or hing (optional) (we didn’t do this)
  • 1 tablespoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 medium white or red onion, finely diced (1 cup)
  • 1 pinch of coarse white sea salt
  • 1/4 cup grated ginger
  • 2 cloves garlic, peeled and minced (1 heaping tablespoon)
  • 2-3 Thai chiles, stems removed and finely chopped
  • 2 – 3 teaspoons garam masala
  • 2-3 teaspoons coriander powder
  • 1 – 2 teaspoons red chile powder
  • 2 – 3 teaspoons coarse sea salt
  • 1 heaping tablespoon chopped cilantro

STEPS

  1. Add lentils and water to a roomy and heavy pot. Bring to a boil, then turn heat down and simmer for 15 – 20 minutes. I cooked mine uncovered and kept an eye on it to make sure it does not overflow. At first, you’ll see a white harmless film form over the lentils. Just scrape it off and discard, and continue to boil until the lentils are soft. Once finished, turn the heat off and put a lid on the pan. Let the lentils sit while you finish the tarka.
  2. Make the tarka, basically a tempering in Indian cooking. This is where our lentils get all their flavor. Take a saute pan, and heat your ghee or oil over medium-high heat. Add asafoetida, cumin and turmeric. Cook about 40 seconds until the seeds start to sizzle and turn a slightly reddish color.
  3. Add onions and a pinch of salt. Mix every few minutes and cook 2 – 3 minutes until the onion browns slightly. The salt draws out moisture and helps the onion brown.
  4. Add ginger, garlic, and chiles. Cook for another few minutes.
  5. Add garam masala, coriander, and red chile. Mix well and cook another 20 second or so. Always be cautious adding powdered spices, as they can easily burn at this stage.
  6. Take this mixture and carefully add to the cooked lentils. Stir well.
  7. Add salt and cilantro. Mix well and serve over rice, with roti or naan, or as a soup. At this point you can also pull out the immersion blender or whisk and blend it down a little. We prefer to eat it slightly chunky.

“Stir Like Crazy” Chocolate Chip Pecan Cookies

THE BEST! Originally made by Quinn at Marn’s bday in Tahoe 😉 Get that stir on!

INGREDIENTS

  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 14 Tbsp (1 3/4 sticks) unsalted butter
  • 1/2 cup sugar
  • 3/4 cup packed dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups semisweet chocolate chips
  • 3/4 cup chopped, toasted pecans (optional – but DO IT!)

STEPS

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
  2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
  4. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
  5. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
  6. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Pil Pil

Our favorite dish from Southern Spain! Gambas al Pil Pil!

Ingredients

  • 8 ounces uncooked medium shrimp, peeled, deveined
  • 1 teaspoon coarse salt
  • 1/4 cup olive oil
  • 2 garlic cloves
  • 1 (1-inch) piece dried red chili pepper, seeded or 1 teaspoon cayenne pepper
  • Pinch paprika
  • Pinch Cayanne Pepper
  • 1 tablespoon minced fresh parsley

Directions

  • Place shrimp in bowl; sprinkle with coarse salt and toss. Let stand 15 minutes. Pat dry. Heat oil in medium skillet over high heat. Add garlic, and dried pepper and stir. When garlic browns, discard it and the dried chili. Add shrimp; stir until just cooked through, about 2 minutes. Transfer to serving dish with the oil. Sprinkle with paprika and parsley.
  • Serve with bread!

The BEST Whole Wheat Pancakes

Super delicious! Great with added cinnamon and chopped up apple!

Ingredients

  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp vanilla
  • 1 TBS honey
  • 2 TBS melted butter
  • 2 eggs
  • 1-3/4 cups milk

Instructions

  1. In a large bowl whisk together the flour, baking powder, baking soda, and salt until mixed well.
  2. In a small bowl, light beat the eggs, vanilla, honey, and melted butter.
  3. Add egg mixture to dry ingredients and stir.
  4. Add milk and mix well, but do not over-mix.

To cook pancakes:

  1. Preheat griddle to 325 degrees and melt enough butter to cover cooking surface.
  2. Spoon batter onto griddle and allow to cook for a few minutes until slightly bubbly on top and then flip. Cook for a few more minutes.
  3. Serve with butter and warm maple syrup.

Slow Cooked Pulled Pork – Yum!

Ingredients

  • 1 tablespoon (6g) kosher salt
  • 5 tablespoons dark brown sugar (2 1/4 ounces; 65g)
  • Large pinch cayenne pepper
  • 1 teaspoon (2g) ground coriander
  • 1/2 teaspoon (1g) ground fennel seed
  • 1 tablespoon (6g) paprika
  • 1 teaspoon (2g) ground cumin
  • 1 teaspoon (2g) freshly ground black pepper
  • 1 whole bone-in or boneless pork butt (5 to 7 pounds; 2.25 to 3kg)
  • 1 cup ketchup (8 ounces; about 225g)
  • 1/2 cup dark molasses (4 ounces; about 115g)
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) high-quality liquid smoke, such as Wright’s (see note above)
  • 1 tablespoon (15ml) brown mustard
  • 2 teaspoons (10ml) hot sauce
  • 1/2 cup (120ml) cider vinegar, divided
  • 1 tablespoon (15ml) vegetable oil
  • 1 large onion, finely minced (about 6 ounces; 170g)
  • 1 cup (240ml) bourbon
  • 1/2 cup (120ml) homemade or store-bought low-sodium chicken stock or water

Directions

  1. Adjust oven rack to lower position and preheat oven to 300°F (150°C). Combine salt, sugar, cayenne pepper, coriander, fennel seed, paprika, cumin, and black pepper in a small bowl and mix until homogeneous. Season pork with 2 to 3 tablespoons spice mixture, making sure to rub it on all sides. Reserve remaining spice mixture.
  2. Whisk together ketchup, molasses, Worcestershire sauce, liquid smoke, mustard, hot sauce, and half of cider vinegar in a medium bowl. Whisk in remaining spice mixture. Set aside.
  3. Heat oil in a Dutch oven over medium-high heat until shimmering. Add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes total. (Pork will brown fast because of the sugar. Do not let it burn.) Add onion and cook, stirring and scraping up browned bits from the bottom of the pan, until softened, about 2 minutes.
  4. Turn off burner and add bourbon. Relight burner. Carefully ignite the bourbon with a long match or lighter. (Stand back and make sure there is nothing flammable above it; it will produce tall flames.) Let cook until flames die out, about 2 minutes.
  5. Add half of sauce mixture and chicken stock or water. Cover Dutch oven, transfer to oven, and cook until pork is just starting to turn tender, about 4 hours. Remove lid and continue cooking until a knife or fork shows very little resistance when twisted inside the meat and a dark bark has formed, about 1 hour longer.
  6. Transfer pork to a large bowl, reserving liquid in pot. Using a ladle, skim off excess fat and discard. Add reserved sauce and remaining vinegar to pot and whisk to combine. When pork is cool enough to handle, shred with two forks.
  7. Transfer shredded pork to pot and toss with sauce. (If making ahead to serve over the course of several meals, store pork and sauce separately, adding sauce only to the portion you are serving immediately.) Season to taste with more salt, sugar, liquid smoke, or cider vinegar. Serve.

Becca’s Killer BBQ Pulled Pork!

Ingredients

  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodiumchicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
  • 2 cups barbecue sauce (optional)

Instructions

  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.