I’ve got a whole lot of comfort lined up for the coming week, with plenty of easy recipes. And if you’ve never made my Whole-Grain Crumble Bars, they are a top ten in our house (and ship well in the event that you want to send some love to a far off friend).
Red Lentil Coconut Curry Soup
Definitely one of my top soups of all time, this is both filling and very good for you. Red lentils break down to thicken the soup while coconut milk gives it a creamy kick. If you happen to have homemade broth on hand, this is a worthy soup to use it.
Tex Mex Skillet Supper
Tex Mex flavors join forces in this simple, crowd-pleasing recipe. It’s pretty quick to make and excellent served as is or with warm tortillas and avocado on the side.
The Perfect Omelet
If you have cooking fatigue, this is a good fix for dinner. Add a green salad tossed with a simple vinaigrette on the side and you have perfectly suitable supper.
Creamy Carrot Mac and Cheese
Food that comforts and nourishes pretty much sums up this dish (I did a demo on Instagram if you want to have a sneak peek). Creamy carrots blend seamlessly into this mac and cheese thanks to their mild sweetness and the fact that they’re the same color as Cheddar cheese. I like to serve this with sautéed greens, such as this Crispy Skillet Kale.
Tangy Shrimp Skewers with Tangy Avocado Sauce
This dish is all about the flavorful sauce that can be whirled in a blender in a matter of minutes. A combination of fresh cilantro, avocado, scallions, and lime juice, it’s a terrific way to brighten up a plate of skewered shrimp. If you don’t care for cilantro, make the sauce with fresh basil instead.
Flavorful and Flexible Chopped Winter Salad
This recipe is a longtime staple in my house. Enjoy it for lunch or as a dinner side dish. Add diced chicken (this slow cooker method is a good one) to make it a main dish supper. It will last a day or two in the fridge, which makes it a great leftover for lunch.
Whole-Grain Crumble Bars
Tangy jam serves as the filling for these terrific bars, built on a base of oats, pecans, and brown sugar. They are as tasty as they are wholesome. They also pack up like a dream, whether in a school lunch box or to ship off to friends in far away places.
SHOPPING LIST
Red Lentil Coconut Curry Soup
2 teaspoons extra-virgin olive oil
1 medium yellow onion
2 cloves garlic
1 tablespoon fresh ginger
4 cups low-sodium chicken or vegetable broth (32 ounce box)
One 13.5-ounce can light coconut milk
1 tablespoon plus 1 teaspoon red curry paste
1 1/4 cups split red lentils
2 tablespoons packed brown sugar
2 tablespoons fish sauce (or 3/4 teaspoon salt)
3 medium carrots
1 large zucchini
1 lime
1/2 cup cilantro for garnish
Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
1 teaspoon ground cumin
2 teaspoons ground chili powder
Pinch red chili flakes
2 large garlic cloves
1/2 pound ground beef
2 medium zucchini
1 cup uncooked corn kernels (fresh or frozen)
1 tablespoon tomato paste
1 1/2 cups cooked black beans (One 14-to-16 ounce can or box)
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving
The Perfect Omelet (per serving)
2 eggs
½ tablespoon butter
2 to 3 tablespoons grated Cheddar or Gruyere cheese
Carrot Mac and Cheese
1 pound carrots, peeled (4 to 5 large carrots)
2/3 cup water
1 teaspoon kosher salt, divided
12 ounces penne or rotini pasta (about 4 cups dried)
1 1/4 cup low-fat milk
2 1/2 cups coarsely grated sharp Cheddar cheese, (about 5 1/2 ounces)
2 tablespoons finely chopped fresh chives
Freshly ground black pepper
Shrimp Skewers with Tangy Avocado Sauce
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
Freshly ground black pepper
3/4 teaspoon ground cumin
2 medium cloves minced garlic
1 1/4 pound medium or large shrimp, peeled and deveined
2 roughly chopped cups cilantro, mostly leaves, but some stems are ok, about 1 bushy bunch OR 2 roughly chopped cups basil leaves
1 scallion, white and light green parts
½ medium ripe avocado
2 tablespoons lime juice
1 tablespoon white wine vinegar
1/4 teaspoon red chile flakes
Flavorful and Flexible Chopped Winter Salad
3 cups crunchy raw winter vegetables in any combo (pick at least 3 types, such as carrots, fennel, celery, radishes, jicama, daikon, kohlrabi)
3 cups shredded crunchy lettuce/cabbage
2 crisp apples, such as Pink Lady, Honey Crisp, or Granny Smith
½ cup roasted nuts, such as almonds, hazelnuts, pecans, or walnuts
½ cup flavorful hard cheese, such as Parmesan, Pecorino, aged Cheddar, aged Gruyere
2 tablespoons minced chives or 3 sliced scallions
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 1/2 tablespoons extra-virgin olive oil
Whole-Grain Crumble Bars
1 cup whole-wheat pastry flour
1/2 cup rolled oats
1/3 cup plus 1 tablespoon brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons melted butter
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped pecans or walnuts
1/2 cup raspberry, apricot, sour cherry, or other tangy jam
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