simple meals

Chili-Spiced Polenta with Avocado Sauce

/ ktbuchs87 / 4 Comments

On Friday’s in our house, I usually try out a new recipe.  I usually have a little more time to make dinner and it’s fun to try something new!  I have made polenta before, but I forgot how easy and how delicious it really is! This is a pretty simple meal to throw together and it tastes fantastic!

Chili-Spiced Polenta with Avocado Sauce

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For Polenta:

  • 3 1/2 cups water
  • 1 cup cornmeal
  • 1 tsp chipotle chili powder
  • 1 tsp cumin

For Avocado Sauce:

  • 1-2 medium avocados
  • juice and zest of one lime
  • 1 tbsp fresh cilantro
  • 1 tsp salt
  • 1 tbsp water

1.  First prepare your polenta.  This can be done ahead of time so it will be ready come dinner time! Bring the 3 1/2 cups water to a boil in a medium saucepan.  While pouring the cornmeal into the water, keep whisking so that no lumps form.  Turn heat down to a simmer.  Keep stirring the polenta every so often scraping the bottom of the pan so none sticks.  The polenta will be done when it is nice and thick and no longer sticks to the side of the pan. Add your spices and pour the polenta into an oiled bread pan (or whatever dish you have handy.  Just make sure it has high enough sides so polenta won’t pill over) and place pan in fridge to set.

2.  While your polenta is chilling in the fridge, dice your avocados and place into a food processor or blender, I used my ninja.  Add the rest of your ingredients and blend until smooth and creamy.

3.  After about 30 min, take polenta out of the fridge.  Now you can do one of two things.  You can slice up your polenta and eat it cold or you can heat it up.  I like it heated up because it gets a nice little crisp to it.  Turn oven to 4o0 and line a baking sheet with foil or parchment paper.  Place polenta slices onto baking sheet and lightly brush with olive oil.  Place in oven and bake for 10 min, flip them over and bake for 10 more minutes.

Once the polenta is done you can top it with the avocado sauce.  I also like to put homemade salsa on top.  I’ve also topped with pinto beans and corn.  You can do whatever you like, it will be delicious no matter what! Enjoy!

Stir fry with Spicy Peanut Sauce

/ ktbuchs87

I love quick meals that taste really good, who doesn’t? This one comes together super fast and delivers quite a powerful taste punch. Yeah. Taste punch. I said it. So if you’re in the mood for a healthy and tasty Asian-inspired dish, try this one out!

Stir fry with Spicy Peanut Sauce

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  • 2-3 tbsp natural peanut butter (I used chunky for extra texture)
  • 1/3 cup veggie broth
  • 1 teaspoon red pepper flakes (use less if you don’t like spicy, more if you like the heat)
  • 1 tbsp raw honey
  • 2 teaspoon ginger, minced
  • 3 cloves garlic, minced
  • 3 tbsp soy sauce (I used Braggs Liquid Aminos, you can also use coconut aminos)
  • assorted stir fry veggies, broccoli/carrots/water chestnuts/cauliflower/sugar snap peas/bok choy
  • 1 onion, diced
  • brown rice noodles, optional but delicious!

1. If using brown rice noodles, cook according to the package while you get everything else going

2. Combine peanut butter, veggie broth, red pepper flakes, honey, ginger, garlic, and soy sauce in a small bowl.  Whisk together well and set aside

3.  In a wok or large skillet, heat a little EVOO and stir fry your vegetables for about 7 to 10 minutes.  You don’t want them to be mushy, but crisp.

4.  Once your vegetables are cooked, add in your brown rice noodles and combine them with the vegetables.  Pour your peanut sauce over this and stir well.  Heat through for another 2 minutes.  Serve it up and enjoy!   This meal also makes some pretty awesome leftovers the next day, so make enough to enjoy it again!

Curried Quinoa Salad

/ ktbuchs87 / 1 Comment

I made this meal because it was something that could be made ahead of time and it travels well.  Both important things because the weekend that we had this, we were staying at my parents house to watch their dogs before we went to my sister’s graduation.  It was also really warm that weekend and this salad hit the spot! Hope you enjoy!

Curried Quinoa Salad

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  • 1 Tbsp curry powder
  • 1 Tbsp olive oil
  • 2 tsp salt
  • 2 1/3 cups quinoa
  • 3 cups water
  • 1/2 cup veggie broth
  • 1/2 an onion, diced
  • 2 Tbsp rice vinegar
  • 2 Tbsp maple syrup
  • 1 handful of spinach, chopped
  • Pepper

1. Add all ingredients through veggie broth into a medium saucepan.  Bring to a boil and then cover and simmer for about 10 minutes. Turn off the heat and let the pot sit covered for another 10 minutes.

2. Once your quinoa is done, add in the onion, vinegar, maple syrup, spinach, and pepper to taste.  Mix everything well.  You can serve right away, but it tastes even better after you have let it sit in the fridge for an hour or so.  You can also add in other things if you wanted.  Carrots or chopped nuts would also be delicious!

Tomorrow I will be posting again (amazing? I know).  I participated in Foodie Penpals through theleangreenbean.  So check back tomorrow to learn what that is all about!