7 layer dip

Yep, this is a dinner at my house! 

Ideas are:

Refried beans
black beans
salsa
meat or taco filling/rice
salsa
cheese
olives
lettuce
avocados/guacamole
tomatoes
onions
green peppers
sour cream

We serve this up with chips.  I put the refried beans in the bottom and then we enjoy whatever toppings I have on hand.  It is fast, it is tasty and it is great for hot days!

Yerra Moolee (Yellow Coconut Rice)

My family loves Indian food which was introduced to us by a friend from India. Here is a family favorite.

2 cups finely chopped onions

2-3 Tbs oil (enough to saute your onions in)

2 tsp minced garlic

1 1/2 Tbs ground or crushed fresh ginger root

2 green chilies (anaheim or jalepeno, if you're brave)

1/4 tsp turmeric

2 Tbs ground coriander

3 cups coconut milk (2 cans will do)

1 1/2 tsp Salt

2 Tbs minced fresh coriander leaves or 1 Tbs dry(optional but wow what a flavor!)

2 cups potatoes

1 cup cauliflower

1/2 cup peas

Serve over:

4 cups cooked rice (Basmati is the best)

This can be a fast recipe if you do the following:

Cut up cauliflower & potatoes and have them steaming or boiling?(not my favorite method) while you are working on the sauce.

Also, start cooking the rice.

Now, heat oil and saute the onions until soft, reduce heat and add garlic, ginger & the chilies for another 2 minutes. Add turmeric and coriander, stir rapidly for another 15 seconds and add coconut milk and salt. Turn off the heat and let the ingredients sit to allow time for flavors to blend. Do not cook the coconut milk or it will turn sticky and slimy (not good). Add the steamed veggies and the peas (you can add them frozen and they will turn that pretty green and be the perfect texture).

Your rice should now be done. You are ready to serve!

Slow cooker veggie curry

No Hurry Vegetable Curry

1 TBS peanut oil
2 large carrots, sliced
1 medium size yellow onion, chopped (I always use a little more)
3 garlic cloves, minced
2 TBS curry powder
1 tsp ground coriander
¼ tsp cayenne pepper
2 large Yukon gold potatoes, peeled and diced (I usually don't peel mine)
8 ounces green beans, ends trimmed and cut into 1 inch pieces (sometimes I use frozen green beans)
1 ½ cups slow cooked or one 15.5 ounce can chickpeas, drained and rinsed One 14.5 ounce can diced tomatoes, drained
2 cups vegetable stock
½ cup frozen green peas, thawed (I never have these…I always forget)
½ cup canned unsweetened coconut milk (optional—but man does it make it
tasty!)

1. Heat oil in large skillet over medium heat. Add carrots
and onion, cover and cook until softened. (around 5 minutes?) Add the garlic, curry powder, coriander and cayenne, stirring to coat.

2. Transfer the vegetable mixture to a 3 1/2 -4 quart slow cooker.
(mine is at least 5 quarts) Add the potatoes, green beans, chickpeas, tomatoes and stock; cover and cook on Low for 6-8 hours.
3. Just before serving, stir in the peas and coconut milk and season
with salt. Taste to adjust the seasonings.

Personally I would put more curry in it, but the kids liked it the way it was. It definitely needed the salt and I would maybe add red pepper flakes (not for my kids though). This was absolutely delicious served over long grain brown rice.