Monday, June 3, 2013

eMeals update - *WARNING* awesome recipes inside

I've been an eMeals blogger for several months now and I have to tell you that I'm LOVIN' it! I love to cook, so I spend a lot of time in the kitchen. I especially like serving up something new, because let's face it eating the same old stuff is just plain old BORING! And I don't get bored easily.

Here are a few of the recent meals that I've cooked up since becoming an eMeals blogger:

Coconut Vegetable Curry
1 Tbsp vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1/4 cup Thai red curry paste
2 (13.5oz) cans coconut milk, divided
1 Tbsp honey or agave
1 small red pepper, diced
2 carrots, sliced diagonally
2 cups mushrooms sliced
1 cup broccoli
2 cups napa cabbage (sliced)
1/2 cup peanuts (coarsely chopped)

Heat oil in large Dutch oven over medium heat. Add onion; saute about 8 minutes or until tender. Add garlic, curry paste, and 1 cup coconut milk, whisking until smooth. Add remaining coconut milk,; bring to a boil. Add honey, red pepper, carrots, mushrooms and broccoli; simmer for 5 minutes. Add cabbage; season with salt and pepper to taste. Cook, uncovered, 5-6 minutes longer. Serve over rice.

Comments: This smelled so delicious! I added extra curry paste, omitted the cabbage and the mushrooms, and added potatoes (for more texture). A little salt is strongly suggested.

Lentil Soup w/ Fusilli

1/4 cup olive oil
3 cloves garlic, crushed
2" piece fresh ginger, peeled & grated
1 cup french lentils, rinsed & drained
6 oz tomato paste
4 cups vegetable broth
2 cup water
1 tsp dried rosemary
8oz fusilli
3 cups of spinach
1/2 tsp salt

Heat olive oil in a large soup pot over medium heat. Add garlic and ginger; cook 1 min. Add lentils, tomato paste, broth, water and rosemary. Bring to a oil; reduce heat and simmer, covered, on medium heat about 20 min. Bring soup back to a boil; add pasta and cook for 5 minutes or until pasta is al dente.  Salt and pepper to taste.

Comments: My soup wound up a stoup, as a result of adding too much pasta. Although I ruined the consistency (at least according to the directions), it was delicious and very hearty. My family loved it.  Great topped with parmesan.

Miso Vegetable Soup

Package dried rice sticks
7 cups water
1 large turnip (not greens), diced
1 large shallot, thinly sliced
4 cloves garlic, thinly sliced
1" piece ginger, pelled and thinly sliced
2 carrots, thinly sliced diagnolly
1/3 lb snow peas
1/4 cup plus 1 Tbsp white miso
1/2 cup water
2 Tbsp soy sauce

Remove 1/3 package rice sticks and place in large bowl; cover with hot water. Let stand 10-15 minutes; drain and set aside. Bring 7 cups water to a boil in large saucepan; add turnip, shallot, garlic and ginger. Bring to a boil; reduce heat and simmer about 5 minutes. Add carrots and snow peas; simmer another 2-3 minutes. Combine miso and 1/2 cup water. Slowly add to soup stirring well. Toss drained rice sticks with soy sauce; add to soup. Cook for an additional 1 min. Remove ginger before serving.

Comments: This is my favorite recipe thus far. Easy peasy and tasty too! I've made this one twice and it was a hit both times. I followed the recipe exactly... perfecto!

I received a free vegetarian meal plan from eMeals. All items purchased to prepare the above-mentioned meals were paid for by me. All views expressed are the honest opinion of Just Say I Told You So!

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