These recipes originally appeared in the May 2023 issue of HomeLife Magazine.
Something for (almost) everyone’s taste.
Ever cautious not to miss the present, a monumental event has been lurking in our hearts and on our horizon for some time now. Eight months ago, our daughter, Elise, announced that she and her husband, Taylor, and our grandsons, Cade and Jack, would be moving back home to Tennessee—and our countdown began.
But the transitions didn’t stop there. Our family has seen a growth spurt as of late with the addition of a new grandchild and a much-anticipated wedding announcement leading to nuptials later this fall.
While our family was busy expanding, I was seeking new ways to welcome them home. Then one day it occurred to me that my recipe repertoire was in dire need of a refresh. The more sweet faces we planned to add around our table, the more I needed to deal with their diverse diets: vegan, gluten-free, no sugar, no grains. You get the picture. We’re talking big time recipe refresh.
Taking care of the very varied appetites isn’t always an easy transition, but when we plan menus that include those in the minority, it translates to making them feel welcomed. I’ve discovered the key to finding harmony among so many different diets is choosing recipes that easily allow proteins, dairy, carbs—and sugar to be added, omitted, or substituted through vehicles like salads, flatbreads, bowls, and wraps. I’ve been planning for months by substituting traditional ingredients with vegan options or by cutting back sugar and omitting gluten-ladened foods altogether. If the recipe’s a keeper, it goes in a separate binder that comes off the shelf whenever we add another leaf to our table.
The refresh has rewarded me in many ways. It’s given me the ability to cook for a diverse gathering without leaving anybody out. It’s helped me reduce the repetition in my recipe rotation and because we’re not making multiple dishes to cover everyone’s dietary needs, we’ve eliminated the always hilarious too many cooks in the kitchen.
“On the side” may turn into our new family catchphrase as we transition into eating around the table all together again. But a thankful heart will be my mantra as my ducklings find their way back home.
Here’s to hospitality, harmony, and homecomings on the horizon.
Thai Coconut Curry with Shrimp
Makes 8 servings
Ingredients
1 lb. shrimp (thawed, deveined, no shell)
4 cloves garlic (minced)
4 Tbsp. coconut oil (divided)
3 Tbsp. Thai curry paste
2 Tbsp. coconut sugar
1 Tbsp. fresh ginger (minced)
1 Tbsp. lime juice
2 tsp. ground coriander
1 tsp. salt
1/2 tsp. pepper
13-oz. can coconut milk (unsweetened)
3 carrots (shredded)
3 c. fresh spinach
1 large yellow onion (diced)
1 bunch cilantro or basil
Naan bread for serving (optional)
Directions
In a Dutch oven over medium heat, add half the oil and onion and cook for about two minutes. Add garlic, ginger, and coriander, then cook for one more minute, stirring frequently. Add coconut milk, carrots, Thai curry paste, salt, and pepper, stirring to combine. Cook for five minutes or until slightly thickened, then add fresh spinach, lime, and sugar. In a separate skillet, add remaining oil. Pat shrimp dry and season with salt and pepper. Cook on high for two to three minutes. Flip and cook one minute more. Serve on-the-side with fresh cilantro or lime.
Tip from Laura:
For a meatless option, add one can of drained chickpeas to the pot as a wonderful substitute for the shrimp.
Chipotle-Spiced Bowls with Lime Mayo
Makes 8 servings
Ingredients
2-1/2 lbs. boneless chicken breast (cut into small pieces)
2 c. rice
olive oil
1 bunch of scallions (bottoms discarded and sliced)
16 oz. grape tomatoes (sliced in half)
2 bell peppers (diced)
4 Tbsp. taco seasoning
2 Tbsp. chipotle chile paste
3/4 c. of roasted peanuts (chopped)
4 limes (juiced and divided)
1/3 c. honey
1/2 c. vegan mayonnaise
salt and pepper
Directions
In a small pot, add four cups of water and a teaspoon of salt and bring to a boil. Add the rice and give a quick stir. Cover with a lid, turn heat to low, then cook for 14 minutes. Meanwhile, in a large skillet over medium heat, add a drizzle of olive oil, then the prepared scallions, grape tomatoes, and peppers. Season with a bit of salt and pepper. Cook for three to four minutes, then turn onto a plate and cover to keep warm. Pat chicken dry, toss to coat with taco seasoning, then place chicken in the skillet to cook for three to four minutes, or until lightly browned. Turn chicken and cook three to four more minutes or until done. You may need to cook the chicken in several batches to not overcrowd the pan. Transfer to a plate and cover to keep warm. In a small bowl, add chipotle paste, chopped peanuts, half the lime juice, honey, and a drizzle of olive oil. Whisk to combine, then set aside. In a separate small bowl, whisk together remaining lime juice and mayonnaise. When the rice is cooked, gently combine the sautéed vegetables to the rice. Serve the chicken on-the-side and top with a drizzle of chipotle sauce and the lime mayonnaise.
Grilled Greek Chicken with Warm Quinoa Salad
Makes 8 servings
Ingredients
8 boneless chicken breasts
2 c. red quinoa
4 large bell peppers (yellow, orange, red, cut in large quarters for the grill)
4 cloves garlic (minced)
4 oz. black olives (pitted)
3 large onions (sliced thick for the grill)
1/2 c. olive oil
4 Tbsp. apple cider vinegar
1 Tbsp. dried oregano (heaping)
salt and pepper
4 oz. feta cheese (optional)
Directions
Preheat the grill to 450-500 degrees. On the stove, bring a large pot of salted water to a boil. Add quinoa and cook for 16 minutes uncovered or until done. Drain the quinoa and return to the pot. Cover to keep warm. In a small bowl, combine olive oil, vinegar, oregano, and garlic. Season to taste with salt and pepper, then whisk together to make a vinaigrette. Pat the chicken breasts dry with a paper towel, then drizzle with olive oil. Season with salt and pepper generously. Place the chicken on one side of the grill and cook for six to seven minutes per side, or until cooked through. Transfer to a cutting board and allow to rest. In a separate bowl, drizzle olive oil over the onions and peppers. Salt and pepper generously. Place vegetables on the other side of the grill and cook for five to seven minutes, or until charred and tender. Transfer to a cutting board. Roughly chop the onions and peppers into smaller pieces. Add the chopped vegetables, olives, and half the vinaigrette to the cooked pot of quinoa. Stir to combine. Slice the chicken breasts crosswise. Serve the finished quinoa topped with grilled chicken. Serve the feta on the side.
