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family dinner

Curry Noodle Soup with Lemongrass Meatballs

März 30, 2020 by katharina.kuehr Kommentar verfassen

This dish honestly is one of my favourite things I have ever made. It is just so good. And so family friendly. The combination of a creamy slightly spicy and refreshing soup with fresh vegetables, dense meatballs and soft noodles. It just is so good. Unbelievable good.

It is something the entire family will love. Meatballs are always a family staple in my opinion and noodles are too. If there are family members who don’t eat meat, they only do veggies and noodles, if there are some who are not the biggest fan of vegetables they can leave them out. It is really versatile and really good.

I do not know how I came up with that Idea but I think I somehow wanted a curry and a noodle soup at the same time so I combined it. And I knew I couldn’t go without some meat for my brother and my dad so I decided to try out something different, something that could easily be eaten in a sop and decided to go for meatballs.

Ground chicken or veal work best for the meatballs but pork or beef works fine too. I have to say though, that I have never tried it out with vegetable mince, because I am worried that this will probably fall apart. Other than the meat in the balls go some lemongrass, fresh is best but dried (in powder) works alright too, some ginger, garlic, soy sauce and cornstarch to hold everything together. It all is diced up finely and then mixed together before being formed into meatballs.

As the base of the soup we use chicken broth because it has most flavour and add in ginger, lemongrass and spring onions to add some asian flavours to the broth. This is all being poured over some curry paste and after simmering for a little while also some canned coconut milk goes into the pot. Coconut milk is such a great addition into soups because it makes everything so much creamier and richer plus it adds a ton of flavour. It really is a healthy go-to for soups!

To finish the meal of we add some pasta to the soup for some carbs and texture. Here I recommend using soba ur glass noodles. Soba noodles are my preferred choice. They originally come from Japan and are made from buckwheat flour. They taste super delicious and have more fibre and protein than regular pasta. If you do not find them near you, you can also substitute them for glass noodles.

And of course, we need some vitamins too, so we are adding some vegetables! Here you can use whatever is in your fridge! Personally, I would recommend using mushrooms, carrots, pak choy, cauliflower, asparagus an broccoli. but if you have any other favourites you are free to add them!

Preparing it all takes a little time because everything needs to be chopped but it is a fun thing to do. Especially forming the meatballs is something kids will love.

I love making this dish as a lunch or a delicious dinner because it is packed with flavour, and nutrients. The entire family loves it and you can still enjoy it the next day if there is something left over (although there probably will be none)!

I hope that this gives you some inspiration to cook good and healthy food for your entire family or just for yourself.

Happy cooking,
Katie // Une Petite Cuisinière

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Curry Noodle Soup with Lemongrass Meatballs

Best soup you will ever make. Spicy and creamy base with dense deliciously fresh meatballs, soft vegetables and dedicant noodles. The best thing ever.

Course bowl, dinner, lunch, Main Course
Cuisine asian, thai
Prep Time 30 Minuten
Cook Time 30 Minuten
Total Time 1 Stunde
Servings 4 servings
Calories 596 kcal

What you will need

For the Meatballs:

  • 400 g ground chicken
  • 1 stalk lemongrass
  • 4 cm ginger
  • 1 garlic clove
  • 1 spring onion
  • 1 tbso soy sauce
  • 3 tbsp cornstarch maybe a bit more
  • 1 tbsp oil

For the soup:

  • 25 g curry paste
  • 1,5 l chicken broth
  • 2 stalks lemongrass
  • 6 cm ginger
  • 2 spring onions
  • 400 ml coconut milk (1 can)
  • 100 g mushrooms *
  • 100 g broccoli *
  • 100 g carrots *
  • 100 g cauliflower *
  • 1 pak choy
  • 150 g soba noodles
  • some fresh spring onions

How to

That is how it works:

  1. For the meatballs peel and mince the lemongrass, ginger and spring onions finely. Combine them in a bowl with the ground meat, soy sauce and the cornstarch. Mix everything well. It shoudl form a sticky consistency so you can form meatballs. It it is not sticky enough, add more cornstarch.

  2. Take one heaped tablespoon at a time from the meat mixture and form it into balls. Heat up the oil in a large pot and fry the meatballs in it for about 10 minutes. Take them out and set them aside.

  3. In the meantime cut up the ginger, lemongras, and spring onions into larger chunks. Combine the curry past with about 3 tablespoons of the coconut milk.

    In the hot pot quickly fry the ginger, lemongras, and spring onions for about 2-3 minutes. Take them out and place them in a tea bag or sieve so they can cook with the broth later. Add the curry paste mixture into the pot any fry this for about one minute before you add the broth and the tea bag. Bring everything to a boil.

    In the meantime chop all of the vegetbales you are using into bite-sized pices. Add in harder veegtables that need longer to cook, like carrot and cauliflower now and boil them for about 5 minutes.

    In the meantime prepare the pasta according to package intructions.

    After the 5 minutes, add in the other vegetables and coconut milk and take out the tea bag. Let everything simmer for another 3-4 minutes.

    When the noodles are done cooking strain them and set aside.

  4. To serve add some meatballs and pasta into a soup bowl. Next, pour the soup and vegetables over and garnish with some spring onions and fresh cilantro. Serve and enjoy!

Notes

  • you can use any vegetables you have in your fridge, they do not need to be those exact ones, 

Kategorie: Asian, Cuisine, Lunch/ Dinner, Poultry & Meat, Soups, Thai Stichworte: asian, asian fusion, asian soup, chicken, chicken dinner, curry, family dinner, family friendly, family meal, healthy, healthy family friendly, healthy soup, lemongrass, meatball, meatball soup, soba, soba noodle soup, soba noodles, Soup, soup season, thai, Thai soup

Beetroot Pasta Bake with Goats Cheese

Januar 11, 2020 by katharina.kuehr 2 Kommentare

Is going to be your absolute favorite dish for busy weeknights. 30 minutes, super simple, incredibly delicious, packed with healthy stuff and pink! So what more are you asking for? I couldn’t imagine anything else! Creamy beetroot and goats cheese sauce paired with super delish pasta (whole wheat if wished) topped with fresh goats cheese and breadcrumbs and baked until crispy. Yes, that’s all I need after a long work day.

Probably you think, she’s talking about healthy stuff but promoting pasta? What? And I can tell you – yes! Although it has been said for years that pasta and carbs are unhealthy and make you “fat” that is so not true. Pasta is a great source of protein and carbohydrates. Carbohydrates provide you with energy throughout the day. It helps not being tired or not having energy. It also is great to eat pasta before a workout because then you will have way more energy than if just eating a salad. Whole wheat pasta also is a great way to include more fiber in your diet. Plus, pasta is super delicious und will satisfy you!

But pasta is, obviously, not the only component of this dish. Actually, the beetroot is the star of the show. I honestly love beets. They are super delicious I believ, especially paired with honey or goats cheese, super pretty (I mean look at that pink color) and packed with a lot of nutrients. For vegetables, they have a pretty solid protein content. Also they are high in fiber and low in calories. Folate and Vitamin C are two minerals/ vitamins that are very present in them too, which is great for the health. Beetroots are anti-inflammatory which is great, especially in winter. Also they may improve digestion and help to regulate your blood pressure levels. Besides all of these benefits, it is super delicious! 

The only aspect, I don’t really like about beets is that they take super long to cook! It is not difficult to prepare them, you just peel them and then cook, steam or bake them for an hour but it still takes a lot of time! But since this is a 30minute dish and most of us are not that patient when we are hungry, I decided to use precooked beets. You can find them almost everywhere, in the supermarket, on farmers market or normal markets. It really is not difficult to find them but it saves a lot of time! 

Other than beets, there are a few other ingredients in the sauce, but very few to be honest. We add some honey, for some extra sweetness, mustard, to give it a hearty flavor, goats cheese, for the creamy- and addictiveness, salt to embrace the flavor and oat milk to thin it out. If you do not like oat milk you can use any other milk or milk alternative of your preference. You do not heat anything up for the sauce, just blend it all together, which means fewer dishes and less time. The rest is pretty simple and self-explanatory; you drain the pasta and toss it with the sauce. Then the pasta is divided into oven safe dishes or one dish, as you prefer. (I use my le creuset mink pots and they are so adorable!!! I am obsessed with them haha, but you can also use one large one.) we add some more fresh goats cheese on top and sprinkle some breadcrumbs. If you want, top it with some extra Parmesan cheese, but that’s optional. We place them in the oven again, on high heat, grill and let it bake for 10-12 minutes until the cheese slightly melted and the breadcrumbs turned crispy.

I love serving this for guest, because you can prepare it very well and simply bake it when wanting to serve. But it really does make a great family dinner or a weeknight dish, when not wanting to spend too much time in the kitchen after an exhausting day or week. This is definitely one of my favorite dishes to make with beetroot because it is so simple but has so much flavor! I hope you like it as much as I do!

Enjoy & happy healthy cooking! 

Love,

Katie

5 von 1 Bewertung
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Beetroot Pasta Bake with Goats Cheese

A delicious 30 minute, super nutritious pasta dish for a weeknight dinner or to impress guests at a dinner party. Really easy and so good!

Course bowl, dinner, lunch, Main Course
Prep Time 5 Minuten
Cook Time 10 Minuten
Baking time 15 Minuten
Servings 4 servings
Calories 481 kcal

What you will need

That is what you will need:

  • 320 g pasta short ones, like mini penne, maccheroni, or similar, can use whole wheat if wanted
  • 1 large red onion
  • 1 tbsp butter
  • 500 g cooked beetroot
  • 100 g goats cream cheese
  • 2 tsp honey
  • 1 tbsp mustard
  • 60 ml milk or any plant bast milk or milk alternative
  • 3 tbsp bread crumbs

How to

That is how it works:

  1. Bring a large pot with salted water to a boil and cook the pasta according to package instructios. Preheat the oven to 200°C (grill preferably)

  2. In a pan melt the butter. Thinly slice the onions into rings. Once the butter is hot, add the onions and brown them on high heat for about 8 minutes, until soft, brown and caramelized.

  3. Peel (if necessary) and cut the beets into chunks. Add them into a food processor or blender, along with the honey, mustard, half of thecaramelized onions, half of the goats cheese, a generous pinch of salt, and the milk or milk alternative. Blend until smooth. If too thick, add a little more milk or water.

  4. Once the pasta is done cooking, drain it and then add it back into the pot and toss it with the beetroot sauce and the remaining half of the onions. Either divide the pasta mix onto different small oven safe dishes or one large one, whatever you prefer. Top it with small dotllops of the remaining cheese and the breadcrumbs. Bake it in the oven for 10-12 minutes until the cheese is slightly molten and the breadcrumbs turned out crispy. Serve and enjoy!

Kategorie: Diet-Specific, Lunch/ Dinner, Season, Vegetarian, Vegetarian Stichworte: baked cheese, beetroot, beetroot bake, beetroot pasta bake, family, family dinner, family meal, goat cheese, Healthy Pasta, Healthy Pasta Recipe, lunch idea, meal prep, mealplan, pasta, Pasta Bake, rotvegetables, vegetables, veggies, weeknight, weeknight dinner, winter, Winterfood, Wintervegetables

Coconut Curry Lentils

Dezember 23, 2019 by katharina.kuehr Kommentar verfassen

This is one of my favorite ways to enjoy lentils. In a good and creamy coconut milk, spices, along with some rice, vegetables or bread! A definitely must try! 

When it is rainy outside and you just want some heat and comfort, this is great! It is for days when you don’t want a soup but don’t want meat, just something easy and good. Something as a quick weeknight dinner, that makes you feel awesome, boosts your mood and tastes bomb! The curry lentils are great for this occasion, because ether are super nutritious and packed with flavor and spices. 

A little bit about lentils…

When I made this the first time, I fell in love with it and it made me cook more often with lentils. Lentils are a real amazing food. They are Part of the legume family, along with beans and chickpeas. Lentils, that you can purchase at the supermarkets in Austria are often grown in Austria which makes them a regional product, which is better for the environment since it doesn’t need that much transportation. Moreover, lentils are packed with protein and nutrients! They contain 25g protein per 100g, which is real amazing, that is the same amount as chicken breast contains! They are really easy to cook, basically the same way you cook rice. If you are too lazy too cook them or need them to be done even quicker, you can find some canned ones at the supermarkets too! 

And the other ingredients

The onion and the spices in the beginning, just give the entire dish this kick of flavor. The onion adds the sweetness while the spices heat it up and give the oriental touch. I use dry spices and not curry paste because I believe that it works better with the lentils. To be honest, I have never tried it with curry paste before but if you do want to give it a try I would opt for a red one probably. 

The coconut milk creams up the entire dish and adds richness. I would go for normal canned options and not low fat ones because the flavor is different and it makes it all a little more hearty. Plus it takes it to the next (curry) level. I believe that a real good curry (at least Thai ones) need some coconut milk. The recipe I make is a mix of Thai and Indian, because Indians don’t use coconut milk but the dry spices, and Thai ones use coconut milk and curry paste. So it is a crossover! 

Perfect dish

No matter whether you make this dish for meal prep (because wir works great for that) or prepare it as a vegan Christmas dish or serve it at new year (because it is said that lentils bring money), it is a super delish meal to make. Perfect for friends or family that are vegan, and for those who are not. I hope that you will enjoy it and have a really nice Christmas! 

Enjoy,

Katie

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Coconut Curry Lentils

Comforting, warm, delicious, nutritious. The perfect winter dish, for christmas or new year, for vegan friends, or just to treat yourself! One of the best ways to cook lentils!

Course bowl, dinner, lunch, Main Course
Prep Time 3 Minuten
Cook Time 17 Minuten
Total Time 20 Minuten
Servings 2 servings
Calories 438 kcal

What you will need

  • 1 tbsp Olive Oil
  • 1 white onion
  • 1 tsp turmeric powder
  • 1 tsp paprika powder
  • 1 tsp cinnamon
  • 1 tsp curry powder
  • 120 g red lentils
  • 300 ml vegetable broth
  • 150 ml coconut milk
  • 2 tsp tomato paste
  • 2 tsp harissa paste
  • 1 tsp peanut butter
  • some spinach or kale to stir in optional
  • some cilantro and peanuts to garnish

How to

Thats how it works:

  1. Finely dice up the onion. In a pot heat up the olive oil and add the onion in. Sauté it for a few minutes until it is all glassy. Then add in the spices and let them in cooperate well for about one minute. Next, pour the lentils into the pot and sauté them for a few seconds before you add the vegetable broth. 

  2. Once it boils, reduce it to a medium-low heat and let them simmer for 15 minutes. They should almost be done by now. Add in the tomato and harissa paste, the peanut butter and the coconut milk. Stir everything in until well combined and creamy. I wished, and on hand, stir in some extra spinach or kale.

  3. Place in bowls and garnish with some peanuts, some coriander and a little extra coconut milk. Serve over rice, vegetables or with bread and enjoy!

Kategorie: Cuisine, Diet-Specific, Indian, Lunch/ Dinner, Thai, Vegan, Vegetarian, Vegetarian Stichworte: 20minute, coconut, coconut milk, comfort food, comforting, cozy, curry, dinner, family dinner, healthy, lentil, lentil curry, lentils, meal prep, quick, red lentils, spice, vegan, vegan Christmas, vegan dinner, weeknight dinner

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