Every Sunday we make sure make time to sit down and eat dinner together and prep for the week ahead. With the summer winding down we are finally able to relax a little more and not worry about running somewhere quick or getting ready for a game tomorrow.
Liam and Hannah finished soccer this week, so we have the one week to relax and get ready before school starts. Tonight for dinner, I did not feel like having dishes to wash after so I made skillet vegetable curry.
I think skillet recipes are the best, they are fairly easy, quick, and they don’t dirty a lot of pots and pans. No one really likes doing dishes, but when I don’t feel like washing up, I always try coming up with something in the skillet. You can cook anything in a skillet, I have mastered that art.
Here is the recipe for my fabulous Vegetable Curry and my not-so-healthy brownie s’mores I made for dessert. I also have the best lemon parmesan asparagus recipe for the skillet too! I hope you love them as much as we do, and don’t worry about lots of dishes.
Ingredients-
• 3 cups frozen peas
• 1 ½ lbs. fresh green beans
• 4 medium potatoes, peeled and cubed
• 2 handfuls of spinach
• 1 tsp. black mustard seed
• 1 large yellow onion, chopped
• 1 tbsp. olive oil
• 1 tsp. ginger
• 1 tsp. garlic paste
• ½ tsp. turmeric
• ½ tsp. chili powder
• 1 tsp. paprika
• 1 ½ tsp. salt
• ¼ cup coconut milk
• Cilantro for garnishing
• Rice to serve on
Instructions-
• Heat the oil in a large skillet on high heat then reduce the heat to medium and add the mustard seeds and onion. Cook for a few minutes then add the green beans, broccoli, potatoes, and carrots cook for about 10-15 minutes until the vegetables are almost cooked.
• Add the peas, ginger, garlic, turmeric, chili powder, salt, and paprika, cook for 3-5 minutes then add the spinach and cook until it turns bright green. Add the coconut milk, stir and simmer for about 2 minutes. Serve over a bed of rice and enjoy!
Ingredients-
• 1 boxed brownie mix
• 1 tbsp. butter
• 1 cup graham cracker crumbs
• 1 bag of marshmallows
• Chocolate syrup
Instructions-
• Prepare the brownies according to the directions and while they are baking, melt the butter in a small skillet then add the graham cracker crumbs and cook until the crumbs are lightly toasted. Let cool and set aside while the brownies are baking.
• When the brownies are baked and cooled, assemble the marshmallows on top of the brownies in the skilled and turn the oven to broil and place in the oven until they are toasted.
• Take them out of the oven and sprinkle the graham cracker crumbs over the brownies and marshmallows and top with the chocolate syrup. Enjoy your not-so-healthy brownie s’mores, I know you will!
And just in case you need a delicious side dish, my all-time favorite:
Ingredients-
• 1 lbs. asparagus, washed and clean
• 1 tbsp. butter
• 1 tbsp. olive oil
• 1/3 cup shredded parmesan cheese
• 2 tbsp. fresh lemon juice
• ¼ tsp. garlic salt
• ¼ tsp. lemon pepper
Instructions-
• Melt the butter with olive oil in a large skilled on medium heat and add the asparagus. Flip and stir the stalks to coat them with the butter and oil mixture. Cover and let cook for about 5 minutes.
• Add the lemon juice, salt, lemon pepper, and half the parmesan cheese to the skillet. Cover and cook for 3-5 minutes more until the asparagus gets tender. When they are cooked, flip and top with the other half of parmesan cheese and serve. Enjoy!
I hope these recipes find you when you don’t feel like dirtying a bunch of pots and pans. Don’t let the richness of the brownie s’mores turn you off, they are great in moderation!
Go Green and Stay Keen,
Julie
Liam and Hannah finished soccer this week, so we have the one week to relax and get ready before school starts. Tonight for dinner, I did not feel like having dishes to wash after so I made skillet vegetable curry.
I think skillet recipes are the best, they are fairly easy, quick, and they don’t dirty a lot of pots and pans. No one really likes doing dishes, but when I don’t feel like washing up, I always try coming up with something in the skillet. You can cook anything in a skillet, I have mastered that art.
Here is the recipe for my fabulous Vegetable Curry and my not-so-healthy brownie s’mores I made for dessert. I also have the best lemon parmesan asparagus recipe for the skillet too! I hope you love them as much as we do, and don’t worry about lots of dishes.
Vegetable Curry
• 3 cups frozen peas
• 1 ½ lbs. fresh green beans
• 4 medium potatoes, peeled and cubed
• 2 handfuls of spinach
• 1 tsp. black mustard seed
• 1 large yellow onion, chopped
• 1 tbsp. olive oil
• 1 tsp. ginger
• 1 tsp. garlic paste
• ½ tsp. turmeric
• ½ tsp. chili powder
• 1 tsp. paprika
• 1 ½ tsp. salt
• ¼ cup coconut milk
• Cilantro for garnishing
• Rice to serve on
Instructions-
• Heat the oil in a large skillet on high heat then reduce the heat to medium and add the mustard seeds and onion. Cook for a few minutes then add the green beans, broccoli, potatoes, and carrots cook for about 10-15 minutes until the vegetables are almost cooked.
• Add the peas, ginger, garlic, turmeric, chili powder, salt, and paprika, cook for 3-5 minutes then add the spinach and cook until it turns bright green. Add the coconut milk, stir and simmer for about 2 minutes. Serve over a bed of rice and enjoy!
Not-So-Healthy Brownie S’mores
• 1 boxed brownie mix
• 1 tbsp. butter
• 1 cup graham cracker crumbs
• 1 bag of marshmallows
• Chocolate syrup
Instructions-
• Prepare the brownies according to the directions and while they are baking, melt the butter in a small skillet then add the graham cracker crumbs and cook until the crumbs are lightly toasted. Let cool and set aside while the brownies are baking.
• When the brownies are baked and cooled, assemble the marshmallows on top of the brownies in the skilled and turn the oven to broil and place in the oven until they are toasted.
• Take them out of the oven and sprinkle the graham cracker crumbs over the brownies and marshmallows and top with the chocolate syrup. Enjoy your not-so-healthy brownie s’mores, I know you will!
And just in case you need a delicious side dish, my all-time favorite:
Lemon Parmesan Asparagus
Ingredients-
• 1 lbs. asparagus, washed and clean
• 1 tbsp. butter
• 1 tbsp. olive oil
• 1/3 cup shredded parmesan cheese
• 2 tbsp. fresh lemon juice
• ¼ tsp. garlic salt
• ¼ tsp. lemon pepper
Instructions-
• Melt the butter with olive oil in a large skilled on medium heat and add the asparagus. Flip and stir the stalks to coat them with the butter and oil mixture. Cover and let cook for about 5 minutes.
• Add the lemon juice, salt, lemon pepper, and half the parmesan cheese to the skillet. Cover and cook for 3-5 minutes more until the asparagus gets tender. When they are cooked, flip and top with the other half of parmesan cheese and serve. Enjoy!
I hope these recipes find you when you don’t feel like dirtying a bunch of pots and pans. Don’t let the richness of the brownie s’mores turn you off, they are great in moderation!
Go Green and Stay Keen,
Julie
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