WW Chef Rodney Bowers’ Fave Recipe

Chef Rodney Bowers, who recently joined Weight Watchers (WW), has created two awesome new recipes (Thai Red Curry and Shakshuka) that we’re sharing with you below. WWhy not make them this weekend for a tasty, healthy treat! —Vita Daily

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Red Curried Vegetables

Prep Time: 10 min
Cook Time: 20 min
Serving Size: 1 cup of curry per person (serves 4)

1 tbsp coconut oil
1 onion, sliced thin
1 tbsp finely grated fresh ginger
1 clove garlic, pressed or minced
2 cups butternut squash cut into cubes
3-4 brown mushrooms quartered
1 red bell pepper, cut into large dice
1 cup carrots sliced on the bias
2 tbsp red curry paste (If you prefer a lower spice level, you can add less of the curry paste)
400mL of reduced fat coconut milk
1 cup packed thinly sliced Tuscan kale
1 tsp brown sugar (Omit if you’d like to include less sugar)
1 tsp fish sauce (Omit if vegetarian)
3 tbsp tamari
2 tbsp fresh lime juice

Garnish with:
2 green onions sliced on the bias
2 sprigs of cilantro finely chopped
1 tbsp of shredded coconut

In a large skillet on high heat add the oil. Then add the onion and cook until a little soft. Add the ginger and garlic and cook for another minute until soft. Add the mushrooms, butternut squash, kale carrots, and peppers. Cook until tender, about 5 min, stirring as you go. Then add the curry paste and cook for another minute. Add the coconut milk, and sugar, and stir together. Bring the mixture to a boil then turn to medium and simmer gently for about 20 to 30 minutes, stirring. Remove from the heat and season with tamari, fish sauce (if using), and lime juice. Adjust seasoning to taste, remembering to balance salt, sweet, and spicy with acid. Serve with shredded coconut and fresh herbs. Notes: This meal can be served with 1/2 of cooked rice of your choice or any other sides. Keep in mind that your Points may be affected by what you choose to serve alongside this recipe.

Shakshuka

Prep time: 5 min
Cook time: 15 min
Serving Size: 1 egg per person, 1 cup of tomato and chickpea mix, 1/2 slice of toast per person (serves 4)

For the base:
2 medium-sized Spanish onions sliced fine
4 large red peppers sliced thin
3 cloves of garlic (crushed
1 large can of whole tomatoes (About 490ml)
1/2 tsp picked thyme
1 cup vegetable stock
1 can of cooked chickpeas drained and rinsed
1/2 tsp chili flakes
1 tsp cumin
2 bay leaves
4 tsp sea salt salt
1 /2 tsp fresh ground pepper

For the garnish:
2 Slices of crusty bread (1/2 slice per serving)
2 tsp drizzled olive oil
1 pinch of paprika or more to taste
4 poached eggs (Fried eggs can also be used, but recipe points may be affected)
1 tsp cilantro or parsley or more to taste
2 tbsp crumbled feta cheese

In a dry pot on high heat start the sliced onions and peppers with a good seasoning of salt and pepper. Cook for between 5 and 10 min until they start to soften, stirring. Reduce the heat a touch, add the cumin, thyme, chilli flakes, and garlic. Continue to cook for another 5 min until everything begins to deepen in colour. Keep stirring to prevent burning. Add the tomatoes, stock, chickpeas, and bay leaf. Bring to a boil then turn immediately to simmer for 20 min skimming away any impurities that may rise. Serve with crusty bread and poached or fried eggs.

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