cooking

Lentil and Sweet Potato Curry

Hi everyone! Today I will be sharing a great soup/curry recipe: Lentil and Sweet Potato Curry. This is great on these upcoming winter nights. Very nourishing with all of the lentils and perfect for leftovers. You can add as much flavor as you want to this fiber rich dish. Let’s get started!

Ingredients:

  • 2 tablespoons of butter
  • 1/2 large sweet onion
  • 3 cloves garlic
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1 teaspoon turmeric
  • 3 1/2 cups veg stock
  • 2 cups sweet potatoes, peeled and chopped into 1 1/2 inch pieces
  • 1 cup red lentils, washed thoroughly

Directions:

  1. Add butter to a sauce pot and turn to medium heat. When butter is melted, add chopped onions and sauté for 2-3 minutes or until translucent and fragrant.
  2. Add garlic and curry powder, turmeric, and cumin. Sauté another minute, stirring.FullSizeRender-15.jpg
  3. Add the veg stock, cubed sweet potatoes, and lentils.FullSizeRender-13.jpg
  4. Stir everything together and turn heat to a simmer.
  5. Simmer stew for 20 minutes, stirring occasionally, until most of the liquid is absorbed and the sweet potatoes are fork-tender.FullSizeRender-14.jpg
  6. If thickness desired- add about half a cup of the curry into a food process to make a puree. Then add back to the pot and stir.FullSizeRender.jpg
  7. Heat for an additional 10 minutes.
  8. Plate and serve!FullSizeRender-22.jpgFullSizeRender-16.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 5 people.
  • Add curry powder and salt to taste.
  • You can use chicken stock or any other stock you prefer.
  • Feel free to add whatever vegetables you like. It’s your soup!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

Baked Mac & Cheese

Hey everyone! I hope everyone had a great Thanksgiving last week and gobbled til they wobbled! Today, I will be sharing my recipe on baked mac and cheese which I indeed made for last weeks holiday. You can actually even call this a one pot wonder. It takes no time at all, easy to bake, and so delicious to eat for a large gathering or even great for leftovers. Let’s get started!

Ingredients:

  • 1 stick (8 tablespoons) butter
  • 3 blocks (8 ounces each) sharp cheddar cheese
  • 1 egg
  • 2 pounds elbow macaroni
  • 4 or 8 ounces cream cheese
  • 3/4 cup milk
  • bread crumbs

Directions:

  1. Preheat the oven to 375 degrees F. Butter a 9×13 baking dish.
  2. Bring a large pot of water to a boil. Cook the pasta until al dente and drain then set aside.
  3. While the pasta is cooking, cut the cheddar into small cubes.FullSizeRender-17.jpg
  4. Melt the butter in a large skillet, over low heat. Add the cubed cheddar and melt until creamy, stirring constantly. This will take about 10 minutes.FullSizeRender-20.jpgFullSizeRender-21.jpg
  5. Add the egg and stir until egg is mixed into the cheese.
  6. Add pasta to skillet and stir until combined. Stir in the milk and cream cheese, until cream cheese has melted into the pasta.FullSizeRender-18.jpg
  7. Add half of the pasta mixture to a 9-by-13-inch baking dish and top with some bread crumbs.FullSizeRender-24.jpg
  8. Add the remaining half of the pasta, followed by more bread crumbs.FullSizeRender-23.jpg
  9. Bake for 35 minutes and then broil on low for 5 minutes.
  10. Plate and serve!FullSizeRender-29.jpgFullSizeRender-27.jpgFullSizeRender-26.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 8 people.
  • Melting the cheddar requires a lot of arm strength and patience. Don’t worry- this recipe is totally worth it!
  • You can add whichever cream cheese flavor- I added jalapeño.
  • You can even top with onions, bacon, mushrooms, etc!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Apple Pie Bread

Happy Thanksgiving Eve! I hope everyone (and their stomachs) are ready for round 1 of the holidays. Today, I will be sharing Apple Pie Bread. I don’t know whats better than having something that tastes like Apple Pie but literally takes no time at all. This is great for the upcoming awaited Thanksgiving dinner. It can be served alongside the main course or as dessert. Let’s get started!

Ingredients:

  • 1-1/2 cups of All Purpose Flour
  • Pinch of Baking Powder
  • Pinch of Salt
  • 1/2 cup of Granulated Sugar
  • 1/2 cup Unsalted Butter, softened at room temperature
  • 2 Eggs
  • 2/3 cup of Milk (you might need a bit more if the mixture is too thick)
  • Dash of Vanilla Extract
  • 2 Medium Apples

Directions:

1) Preheat your oven to 350 degrees. Grease a 9×5 inch loaf pan with some non-stick spray and set aside.

2) In a small bowl, whisk the sugar, vanilla extract, butter, and eggs.FullSizeRender-2.jpg

3) Add the milk, salt, baking powder, flour, cinnamon, and nutmeg until it forms a batter.FullSizeRender-3.jpg

4) Dice the apples into small bite sized cubes.FullSizeRender-1.jpg

5) Pour half of the batter in your prepared pan, then spoon half of the apples (push them in the batter a bit) followed by the remaining batter. Top the remaining apples.FullSizeRender-4.jpgFullSizeRender-6.jpgFullSizeRender-5.jpg

6) Bake for about 50 minutes to an hour. Let cool

7) Plate and serve!FullSizeRender-10.jpgFullSizeRender-12.jpgFullSizeRender-11.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 5 people.
  • When dicing the apples, you can add apple butter to give it an extra flavor. If you do this, be sure to skip the cinnamon and nutmeg as apple butter is already very flavorful.
  • You can add a buttery strudel topping before baking it. Just dice some butter with two forks and brown sugar. Top over the topped apples and then pop it into the oven.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Spiced Sweet Corn Soup

Hi everyone! Now that Fall is officially here, it’s impossible to not make soup so often. Today, I will be sharing an amazing recipe on Spiced Sweet Corn Soup. So delicious and so full of flavor. It’s perfect for a side at dinner and leftovers for lunch. Let’s get started!

Ingredients:

  • Turmeric
  • Cumin seeds
  • Coriander
  • Garlic
  • Ginger
  • Chili powder
  • Creamed corn
  • Whole corn kernels
  • Broth
  • Onion
  • Potato

Directions:

  1. First roast cumin seeds and coriander in a skillet (no oil), until aromatic. Takes about 2 minutes.
  2. Grind with chopped garlic, ginger, turmeric, red chili powder, and a dash of oil until thick.FullSizeRender.jpg
  3. Sautee the chopped garlic in a skillet until translucent.
  4. Add the curry paste and cook to release the flavors.
  5. Add cubed potatoes.
  6. Add vegetable broth or chicken stock.FullSizeRender-3.jpgFullSizeRender-2.jpg
  7. Add salt/pepper to taste.
  8. Bring to a boil and then stir in creamed corn.FullSizeRender-1.jpg
  9. Add half the whole corn kernels.
  10. Blend until smooth.
  11. Fro texture, add the remaining corn kernels and bring to a boil.
  12. Heat and serve!IMG_2847.JPGIMG_2846.JPGIMG_2845.JPG

Suggestions, Substitutions, Tips & Tricks:

  • Serves 5 people.
  • You can add as much spice as you want and any protein you’d like. I kept it simple.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Very Veggie Soup

Hi everyone! Now that Fall is around the corner, my go-to recipes are always hearty soups. Today, I will be sharing a classic veggie soup. It’s a great way to sneak all those veggies in but all you can taste is the flavorful garlic and tomatoes. It takes no time at all and is super easy. Let’s get started!

Ingredients:

  • Tomatoes
  • Garlic
  • Beet
  • Ginger
  • Carrots
  • Onions
  • Salt and Pepper to taste

Directions:

  1. Fill a large bowl halfway with water.
  2. Place the tomatoes, beet, and carrots in the bowl.FullSizeRender-4.jpg
  3. Microwave for 6 minutes to soften the veggies.
  4. Meanwhile, chop the onion, garlic, and ginger.FullSizeRender-2.jpg
  5. Let the boiled veggies cool to room temperature.FullSizeRender-8.jpg
  6. In a food processor or Ninja blender, add the chopped veggies and about 1 cup of water.
  7. Blend until smooth.FullSizeRender-3.jpg
  8. In a big pot, pour the puree in and turn on the heat to medium.
  9. Add salt and pepper to taste.
  10. Let the soup come to a boil and let it simmer for 10 minutes.
  11. Serve hot alongside garlic bread!FullSizeRender-10.jpgFullSizeRender-13.jpg

Suggestions, Substitutions, Tips & Tricks:

  • You can add whatever veggies you have on hand or you like. I would add more except this is all I had at the moment.
  • You can use broth instead of water.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz