Tempeh Masala with Coconut Rice

Indian cuisine may be my favorite type of food. Ever. While I haven't yet mastered making complex Indian sauces from scratch, I did find an excellent tool to enjoy delicious Indian food at home anytime. Jyoti Indian Cuisine does come in a can, but don't let that deter you. All of their varieties are delicious; every single one I have tried has been great. Here I used their basic Masala sauce and added sauteed vegetables and marinated tempeh cubes. When paired with mildly sweet coconut rice, this is a fabulous and healthy meal.

Ingredients:

Tempeh Masala:

• 2 tablespoons olive oil
• 1 small-medium onion, thinly sliced
• 2 cloves minced garlic (1 tablespoon)
• 1 package lemon flavored tempeh-tations (unmarinated tempeh would work as well)
• 1 cup button mushrooms, sliced
• 1 cup cherry tomatoes, halved (about 15-20 tomatoes)
• 1 cup frozen chopped kale (or spinach)
• 1 can Jyoti Masala sauce

Coconut rice:

• 1 cup brown rice
• 1 can coconut milk
• 1/2 cup water

To begin this meal, bring brown rice, coconut milk, and water to boil in a sauce pan. Once boiling, cover and turn heat down to the lowest setting possible. Allow the rice to steam this way while you prepare the masala dish, about 40 minutes.

In a saute pan, heat the oil on low and add the onion. Allow to cook on low for about five minutes before adding the garlic to the pan. Stir and continue to cook on low for another five minutes. Veggies should now just be slightly translucent and soft. Turn heat up to medium-high and add the tempeh. Brown on both sides, about three minutes each side. Add mushrooms, tomatoes and kale to the pan. Stir and allow everything in the pan to cook on medium high for another five minutes, stirring occasionally. If the kale is still frozen when added to the pan, it will melt and add enough liquid to prevent anything from burning in the pan. Add masala sauce to the pan, stir and bring to a boil, then turn down the heat and allow the mixture to simmer until everything is heated through and the sauce has reduced slightly, about 5-10 minutes.

Check on rice, it should be just done at this point. When finished it will be tender enough to eat but still slightly nutty with a thick sauciness coating the grains. Serve in a bowl half filled with rice and half filled with the tempeh masala. The spice and tang of the masala mixture will pair well will the mild sweetness of the rice. Enjoy!

Fresh Mozerella and Pesto Grilled Cheese with Zesty Sauteed Kale

Fresh Mozzarella and Pesto Grilled Cheese with Zesty Sauteed Kale

Ingredients:

• 1 cup Simple Basil Pesto
• 2 slices Tuscon style bread
  
• 1 ball mozzarella thickly sliced
  
• 1 tsp olive oil
  
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cayenne pepper
• 1 bunch fresh thoroughly cleaned kale
• 2 Tbs butter
• 1/3 cup water

Directions:

1. Bring water and butter to a boil in medium sauce pan and reduce medium heat
2. Cut kale into thumb sized strips
3. Add kale to simmering water and add salt, pepper, and cayenne pepper and stir
4. Heat griddle pan or flat frying pan and cover with olive oil on medium low heat
   
5. Spread a decent amount of pesto on one side of the bread, layer mozzarella and cover with another pesto covered bread slice
6. Place sandwiches on your pan and place a small plate flat side down on top of sandwiches and place a heavy object on it (pressing the sandwich on the pan)
7. Check after a few minutes and flip once side is golden brown
8. Stir kale when you flip and crank heat to high on the kale
9. Once your other side is golden brown remove both kale and sandwiches from heat. Kale should have been cooked for at least 10 minutes
10. Plate both and enjoy

Commentary:
I love LOVE LOVE sandwiches with pesto. I also love the flavor combo of the fresh mozzarella and pesto....yummy! So when I made the pesto I knew I had to have it with toasted bread and melted cheese. When I thought about making this I initally thought soup and sandwich. I quickly changed my mind when I saw the kale in the fridge. Kale is tasty, easy to cook and can be treated just like spinach. I definitely recommend everyone try this combo instead of going the soup route. I hope yall enjoy!

His name is Raul...Slow Cooker Turkey Sausage and Kale

For the love of Crock: Crocked Turkey Sausage and Kale





Minimum Effort---Maximum Result---Satisfaction Guaranteed

Nutritious and Delicious

Yes, the summer winter romance continues (that’s what they call it when an old man, my crockpot, hooks up with a young girl right? PS- the young girl would be me)

We’d had a bag of kale in the freeze for probably 3 months and I decided enough is enough so I got together with Raul (this is the pet name for my new love) and made magic ;)


Prep Time: 5 minutes (possibly faster if you an electric can openr)
Cook Time: 6 hours
Serves : 6

Ingredients:
• 4 handfuls baby carrots
• 1 half red onion chopped
• 6 Turkey Sausages Chopped into ¼ inch pieces
• 1 can chickpeas (garbanzo beans)
• 1 can diced tomatoes
• 1 bag chopped kale
• 2 tablespoons chopped garlic
• 3 teaspoons cayenne pepper
• 3 teaspoons red pepper flakes
• Salt and Pepper to taste

Directions:
Place all ingredients into slow cooker. Stir around so tomatoes coat everything and seasoning is thoroughly mixed in.

Let cook, covered, on high 3 hours or low 5-6 hours.

Serve over brown rice or whole-wheat cous cous

Note: I put this together at night prior to going to bed. Then when I woke up it went straight from the Crock-Pot into the to-go containers and soon after my stomach…it was tasty!




Raul has yet to disappoint, it was definitely NOT one of those morning where you wake up thinking what the F did I just do.