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Simple Curry

Simple Greek Yogurt Curry

Simple Curry

Greek yogurt is so wonderful. It is full of protein and probiotics.  I often use it to replace all kinds of ingredients  in recipes. Depending on the recipe, I may use it to replace heavy cream, milk, or even ice cream such as in a smoothie.

Simple Curry

I always use greek yogurt when making curry, I feel like it mellows out the spices. The first time I made this curry was for my boyfriend (now hubby), in college.  I had never tried curry, but smelled it at some restaurant and craved it.  We tried it, and are never going back.  The flavor is rich and it transforms what ever vegetables I need use up into a exciting meal.  I throw in chicken if I have it or cayenne pepper if the hubby is feeling spicy, and I like to serve it over thin rice noodles.

Simple Curry

Greek Yogurt Curry
Recipe type: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Versitle easy curry
  • 3 tbsp olive oil
  • 1 onion diced
  • 3 tbsp curry powder
  • 2 tbsp gram masala
  • ½ tbsp garlic powder or 3 minced garlic cloves
  • 2 tbsp tomato paste
  • 1½ cup greek yogurt
  • 2-3 cups unsweetened almond milk
  • 3 cups chopped vegetables (I used mushrooms, cauliflower, and carrots)
  • 1 chicken breast (optional)
  • rice or rice noodles
  1. DIce onion and brown in olive oil for 15 minutes in large nonstick pan over medium high heat. Add spices (garlic, curry, and gram masala) to onions and contuine sauteing for 3 minutes.
  2. Turn heat down to medium low and mix in 2 cups milk, yogurt, tomato paste, and vegetables and simmer for 1½ - 2 hours or until desired tenderness of vegetables. Add more milk as needed to keep sauce from drying or burning.
  3. Optionally, add cut up chicken breast and simmer for 20 more minutes.
  4. Serve over rice or rice noodles, cooked according to package instructions.



Christy Jean’s Apple Pie


This apple pie is about as epic as apple pie can be.  I was known for it in some circles around campus back in college; in fact I even snagged a husband with it.  I made it for Scott way back when we were ‘simply friends’. He told me later he was thinking, “I could make that apple pie with you forever.” Not too long after that, we started dating and I ended up making it almost once a month for him and his coworkers at his campus job; grounds crew.  After a hot day of hard work, a slice of apple pie with a scoop of ice cream just hits the spot.  Everyone used to call it Christy Kyle’s apple piles, but my last name has changed. How about  Christy Jean’s Apple Pie?!

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It is a fairly simple recipe as far as apple pies go, after all, how much cooking supplies does one own in college? I didn’t have a bunch of fancy ingredients either so I kept it simple, and simple goodness was created.

Just get a pack of deep dish pie shells (1 pack comes with 2, and from having tried them all, Pillsbury is worth the couple extra cents).

IMG_1899IMG_1894IMG_1901Mix up some flour, sugar, cinnamon, and vanilla. Peel and cut up 3-4 golden delicious  apples (the greener the better, & don’t try substituting granny smith, golden delicious is the way to go for this pie), and mix apples with sugar mix. Sandwich the goodness between 2 pie shells and pinch edges together.

IMG_1904IMG_1905IMG_1906 Cut a couple slits in the top pie shell and bake with aluminum foil covering the edges.


Spread a mixture of butter and brown sugar over the top after 40-45 minutes then bake for 10 more minutes. BAM, you have yourself a dangerously delicious pie!

IMG_1957There is a little liquid in the bottom you will see after you cut into it, though it turns into a syrup texture after it cools to room temp. You can add a couple more tablespoons of flour or cornstarch to the recipe to reduce the liquid amount, but I don’t because I absolutely love it! I literally call it ooey-gooey-goodness. It is so good drizzled over a scoop of ice cream or simply eaten with the pie.

Christy Jean's Apple Pie
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Classic Apple Pie
  • 2 deep dish pie shells
  • 4 golden delicious apples
  • ¾ cup white sugar
  • 1 tbls cinnamon
  • 2 tsp vanilla
  • 2 tbls flour
  • 1 tbls butter
  • 2 tbls brown sugar
  1. Preheat oven to 400 degrees F
  2. Mix sugar, flour, and cinnamon. Mix in vanilla, mashing into mixture as much as possible
  3. Peel and cut up apples then mix in with sugar mixture.
  4. Pour mixture into one of the pie shells.
  5. Take other pie shell out of aluminum. This is easier if it has been out of the freezer 5-15 minutes. Too hard or frozen and it cracks, too thawed and it sticks. Put this shell on top of the other pie shell and cut 4-5 slits in the top to let steam rise out in the baking process.
  6. Cover edges of pie with three, 3 to 4 inch strips of aluminum foil, folding over edges. Do not cover center of pie because steam needs to escape.
  7. Bake for 45 minutes.
  8. Mix butter and brown sugar together. After taking pie out of oven at 45 minutes, take aluminum foil off and spread butter/sugar mix over pie (I use my fingers or a spoon).
  9. Bake for 10 more minutes, and done.
Use 3 apples for a lower apple to crust ratio.



IMG_1962This apple pie sure doesn’t last long. The hubby was threatening to commandeer it before I was finished taking pictures.