Posts Tagged ‘zucchini’

Shepherd’s Pie with Indian Flavors

It seems more complicated than it actually is!

Filling Ingredients:

  • 2 tablespoons vegetable oil of choice
  • 2 sweet potatoes
  • 2 medium carrots, thinly sliced (I substituted a zucchini for one carrot this time)
  • 2 cloves garlic, minced
  • 4 green onions, sliced
  • 1 cup peas (I substituted 1 cup chopped fresh green beans this time)
  • 1/2 cup chopped cilantro
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1 cup broth (I used 1/2 cup apple juice and 1/2 cup broth this time)
  • 1 teaspoon arrowroot powder

Topping Ingredients:

  • 2lbs potatoes
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili sauce

What To Do:

  • Cube the potatoes and boil them in a large pot over medium heat until soft enough to mash.
  • Meanwhile, chop your other veggies.  In a large pan, heat the oil and add the sweet potatoes, carrots, garlic, and green onions.  Saute for about 5 minutes.
  • Add the broth, peas, cilantro, salt, spices, and arrowroot. Cover and cook about 10 minutes.
  • Your potatoes might be done now.  Drain them and add the rest of the ingredients on the list.  Mash very well and set aside (allowing the topping to cool is a good idea).
  • Preheat the oven to 350F.
  • Spread veggie saute in a 9×13 baking pan.
  • Top with mashed potato mix.
  • Bake about 25 minutes, or until the top of the potato mixture turns a very light golden color.

Enjoy!  Use seasonal veggies when you can!

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Modified Wild Rice and Rice Pasta Pilaf

Can it be pilaf without the orzo?  I really don’t know the rules.   I just know that I cook gluten-free dishes for M, so some recipes need to be tweaked.  The original recipe can be found in Good Housekeeping’s Light & Healthy, which I got at the closing Border’s for $5 and has sparked a creative cooking explosion in this house!

Ingredients:

  • 8 ounces rice shell pasta
  • 1 cup wild rice
  • 3 tablespoons butter/margarine/oil
  • 1 small onion, finely chopped
  • 1 medium celery stalk, finely chopped
  • 1/2 pound sliced mushrooms
  • 1/2 pound sliced summer squash
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon fresh ground pepper
  • 1/2 teaspoon sea lettuce flakes

What I Did:

  • Cook the wild rice & rice pasta as directed on the packages
  • In a large skillet on medium heat, melt the butter/margarine/oil
  • Add the onion and celery, cook until tender (10 minutes?)
  • Add the rest of the goodies and cook until the liquid has mostly evaporated (another 10 minutes or so).
  • Preheat the oven to 350F.
  • Mix the rice, pasta, and veggie mixture together in a 3-quart baking dish.
  • Cover and bake for 30 minutes.

Delicious!  I will definitely be making this again!