Tag Archives: meals

Coconut Rice with Shrimp Curry

Well it’s amazing how time flies when you are having fun! The past few months have flown by with wedding planning and family events. Congrats to my little bro for graduating college and my little cousin for her graduation from high school. There has been a ton of family time along with lovely relaxing up at the lake house.

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My cooking in the kitchen has been less than creative. I’ve been following other people’s recipe and while everything was been delicious it hasn’t been original. This one itself was tweaked from a  recipe online that I found and wrote down. Cannot fine the original recipe so I figured I’d give it to all of you. It was quick and easy, perfect for a weeknight dinner

I used raw shrimp but you could use cooked if you prefer which would shorten the cooking time by 4-5 minutes. The recipe is also pretty spicy so feel free to cut back on the red pepper flakes if you don’t like heat.


Coconut Rice with Shrimp Curry (serves 4)

2/3 cup jasmine rice

1 can light coconut milk

1.5 tbsp canola oil

1 medium yellow onion, chopped small

3/4 bag of devined, raw shrimp, peel if not already done so

1.75 Tbsp sweet curry

1/4 tsp ground cinnamon

1/8 tsp red pepper flakes

1 cup frozen or fresh peas

salt and pepper to taste

1 1/2 cups hot water


1. In medium sauce pan heat coconut milk and rice, cover and cook over low heat for 12-13 minutes until rice is cooked. Let sit for 5-10 minutes before serving

2. Meanwhile heat half of oil in a large sauce pan or dutch oven, salt and pepper shrimp and cook for 2-3 minutes per side or until cooked. Remove shrimp from pan

3. Add rest of oil and chopped onion. Cook for 3 minutes until softened.

4. Add in curry powder and cinnamon. Add in the hot water and peas. Cooked for 5 minutes.

5. Add the shrimp back in and cook for another minute until the sauce is thickened and the shrimp are warm and fully cooked

6. Serve a quarter of the cooked coconut rice with a quarter of the shrimp mixture

Nutrition Facts: 1/4 recipe 335 kcal, 15 grams protein, 13 grams fat , 40 grams carbohydrates, 3 grams fiber

What has been cooking in your kitchen?

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Spicy Chickpea Black BeanTacos

I’m making a big effort this year to make more meatless meals. Alex and I eat at least one meatless meal per week, usually on Monday. Now, when I cook dinner, I like to make enough for both of us to have leftovers for at least lunch the next day. Its a must to make life easier during the week. Back when Alex and I moved in together, he would always “complain” about our meatless Monday meals, especially at work. So much so, that his coworkers actually thought I was vegetarian. There is nothing wrong with being vegetarian but I like my animal meats. Over the summer, his coworker had a group of the boys and a few of us girlfriends over for a barbecue and was so confused as to why I chose a turkey burger that night. Now they poke fun at our meatless Monday meals. But that is okay with me. I love the experimenting I get to have in the kitchen to create healthy, fun, and vegetarian meals that Alex will, hopefully, like to eat.

These chickpea tacos were one of my favorite new meals so far this year.  They were easy to make, came together in no time. A perfect weeknight meal, especially after coming home from the gym starving! If you don’t love spicy foods then cut back on the cayenne pepper. These have quite the kick but it’s cooled off by delicious guacamole. If you haven’t tried the Trader joe’s reduced guilt guac I highly recommend it! It has a wonderful tangy taste and is indulgent without breaking the calorie/fat bank.


Spicy Chickpea and Black Bean Tacos (serves 6, each serving is two hard shell tacos)


  • 1 can chickpeas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 Tbsp olive oil
  • 1 clove garlic
  • 1/2 yellow onion, minced
  • juice of 1/2 lime
  • 2 tsp chili powder
  • 1.5 tsp paprika
  • 1.5 tsp cumin
  • 1 tsp cayenne pepper
  • 1/2 C water
  • Shredded cheese. I used a taco blend we had in the fridge
  • Package hard shell tacos
  • Reduced Guilt Guacamole (or homemade or other store bought. it is up to you)


1.  Heat oil in a medium skillet pan

2. Add garlic and onion to pan, saute until translucent and soft. About 5-7 minutes

3. Add in chickpeas, black beans, spices and water. Stir well and let cook/simmer for 7-10 minutes. Add more water as needed to keep things moist

4. While everything is simmering together warm your taco shells in the oven per package directions

5. To assemble fill the shells about halfway with the black bean and chickpea mixture, then sprinkle on some cheese, and finally your guacamole. Serve with some salad or your favorite taco sides.

What is your favorite meatless meal?


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Taco Night-Tequila Lime Steak Tacos and Chipotle Lime Coleslaw

I am a big Mexican food lover. Chips and salsa, tacos, burritos, and queso. Oh, I love queso. If I go to a Mexican restaurant, I will most likely order some if they have a queso on the menu. But, tonight’s dinner had no warm, gooey queso. Instead, the highlight was chipotle lime coleslaw. The day I was making my weekly menu, Alex said I should make steak tacos. What torture since he isn’t even here to eat them! But, I was sold. It had been months since we had a taco night at home and flank steak was on sale at the grocery store. It must have been meant to be. My next thought was what to serve on the side? I mentioned before that my parent’s are trying to avoid starchy sides as much as possible and I wanted something healthy and fresh on the side. Coleslaw! I didn’t want a mayo-laden, creamy dish though. I thought about what we were marinating our steak in-lime and cumin. We had some pureed chipotles in the freezer from when I made a creamy chipotle coleslaw over the summer. I figured I’d take that recipe and make it healthier to get a fresh, crunchy, healthy side dish to tacos.

Mom was in charge of marinating the steak. Mostly because I forgot about it last night and she was off today. She likes to cook too and misses being in the kitchen so we tag-teamed dinner tonight. She put the flank steak in a baggie with 1/4 cup olive oil, 4 Tbsp tequila (some Jose Cuervo), 4 Tbsp fresh squeezed lime juice, 1 large clove minced garlic, 2 tsp honey and 1 tsp cumin. We let ours marinate for only 2 hours. Like I said, I forgot! Ideally, doing this overnight imparts the best flavor into the meat and makes it tender.

While the meat marinated we started on the coleslaw. Mom was in charge of shredded the veggies and I got to work on the sauce. We used 3/4 of a head of green cabbage and 3 carrots.


For the sauce, I combine about 3-4 peppers worth of chipotle in adobo puree, defrosted plus 1/4 tsp salt, juice of 1/2 lime (we didn’t realize the limes were bad and both ended up with less than we wanted in our dishes, I’d recommend using about 1-2 limes for this dish), 1/4 tsp apple cider vinegar, 1/2 tsp honey, 1/2 tsp cumin and about 2 Tbsp canola oil.


It was all mixed up and poured on top of the cabbage, carrots, and about 2 Tbsp of chopped cilantro. We let the flavors blend together for a bit to let the heat kick in and the other flavors to brighten.



I topped my tacos with some taco blend cheese, chipotle corn salsa, avocado and greek yogurt. The coleslaw was piled high next to my tacos to add volume and nutrition to my plate. Yummy!


Tequila Lime Flank Steak (serves 6)

1.5 lb flank steak (or skirt)

1/2 cup olive oil

1 large clove garlic, minced

4 Tbsp tequila of choice

4 Tbsp lime juice

2 tsp honey

1 tsp cumin

Mix all but the steak together in a large plastic bag. Add in steak and let marinate at least 2 hours. Best is all day or overnight

Grill 4-5 minutes per side over medium-high heat. This will give you a nice medium-rare cooked steak. Cook 2-3 minutes longer per side for well done

Let rest for 5 minutes before slicing thinly

Chipotle Lime Coleslaw (serves 6-8 as a side)

3/4 small head cabbage, thinly slices

3 medium carrots, peeled and shredded

2 Tbsp cilantro, chopped

2 Tbsp canola oil

3-4 chipotle peppers in adobo sauce

Juice of 1 limes (or 1/2 lime and 1/4 tsp apple cider vinegar)

1/2 tsp honey

1/4 tsp salt

Mix together everything but cilantro, cabbage and carrots

Place all the ingredients in a bowl and mix. Let sit for 15-20 minutes for flavors to meld.

This was one tasty, flavor-filled meals. So many flavors competing and complementing each other all at once. I cannot wait for all of the leftovers the next couple of days.

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