Friday, August 30, 2013
2 chicken breasts - cut into small chunks and cooked through
1 small yellow onion - diced
1/2 red bell pepper - seeded and diced
1 1/2 cups sliced mushrooms
4-5 cups chicken stock/broth
2 tsp fish sauce
2 tsp Worcestershire sauce
1 - 1 1/2 cups canned coconut milk - well shaken
3 tsp red curry paste
2 tsp chili paste
3 TBSP tomato paste
2 TBSP corn starch
2 cups cooked rice - slightly al dente (i used a wild rice blend and boiled in 1 1/2 TBSP chicken bullion)
*Chopped cilantro, basil or parsley (optional)
Heat a large saucepan over medium heat and add 1 -2 TBSP olive oil. When hot, add slice mushrooms and cook until golden and tender. Remove to a plate, reserving any liquid in pan. In same pot, add onion and bell pepper and more oil if needed - saute just until tender. Return mushrooms to pot and add broth and cooked chicken pieces and heat to a boil. Add fish sauce and Worcestershire sauce and simmer for 5 minutes. Add coconut milk and turn heat to low.
In a small bowl, whisk together curry, chili and tomato pastes with the cornstarch and 2-3 TBSP water. Stir into soup and heat to a simmer until it thickens just slightly. Add cooked rice, cover and simmer 5 minutes. Season with salt and pepper and also add any additional curry or chili paste to suit taste.
Pour soup into bowls and garnish with cilantro, parsley or basil leaves.
Sunday, August 18, 2013
2 cans cannellini beans - drained and rinsed
1 large yam (orange flesh) - baked, peeled and mashed
2 TBSP tahini
2 tsp maple syrup
1 tsp lemon juice
2 tsp lemon pepper OR cajun seasoning
1/4 cup flour
salt to taste
panko bread crumbs or gluten free bread crumbs seasoned to liking
safflower, olive or grapeseed oil for frying
Bake and peel yam and place in a large bowl. Mash together with beans, tahini, syrup, lemon juice, seasoning and flour. *Your mixture will be soft and moist but you should be able to form a thin patty. (If your patty is too thick it will mush out when you bite into it). Add more flour if needed.
Heat 2-3 TBSP oil in pan over high heat. Slightly moisten patty with milk or water or egg wash and coat generously with bread crumbs. Fry in hot oil until golden browned on both sides. *Top with a slice of cheese if desired.
Transfer patties to a paper towel and let cool for 3-5 minutes.
Serve on a well toasted bun with fresh sweet onion, avocado, lettuce and Dijon mustard!
Saturday, August 10, 2013
1 lb ground meat of choice
1 TBSP olive oil
1 onion - diced
2 celery stalks - diced
2-3 carrots - diced
2 cloves garlic - chopped
1 1/2 tsp cumin
1 cup beer or chicken broth
1 (15 oz) can diced tomatoes - undrained
1 (15 oz) can cannelinni beans - drained and rinsed
1 tsp paprika
1 tsp oregano
1/4 tsp cayenne
1/2 cup hot sauce (i used a mix of cholula, tapito, tobasco and Hooters wing sauce)
salt and pepper to taste
Brown meat and remove to slow cooker. Lightly saute onion, carrots, celery and garlic and add to slow cooker with the rest of the ingredients. Cook on low all day or overnight.
Serve with cornbread, sour cream, grated cheese or crumbled blue cheese.
3 cups sliced almonds
4 TBSP sugar
3 TBSP butter
1 tsp cinnamon
1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp vanilla
Place a large sheet of foil on a work surface and coat in cooking spray or a small amount of olive oil.
Heat a large non-stick pan over medium heat and add sugar. Tip and swirl pan until sugar is melted into a pale golden syrup.
Lower heat and add butter, cinnamon, cumin, paprika and vanilla. Stir until well combined and butter is incorporated into the sugar syrup.
Add the nuts and stir gently to coat. Cover and continue to cook on low, stirring every minute or so until almonds are golden brown (watch carefully as they can burn quick). Turn out onto prepared foil and sprinkle with sea salt.
Serve over a salad of mixed greens, dried cranberries and avocado. Top with sweet white balsamic vinaigrette.
Sweet White Balsamic Vinaigrette
3-4 TBSP sugar
1 1/2 TBSP poppy seeds
1 1/2 TBSP sesame seeds
1/2 tsp paprika
2 tsp dried mustard
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup white balsamic vinegar
1/4 cup grapeseed oil
1/2 cup extra virgin olive oil
Combine in a glass gar or bowl and shake or whisk to combine and dissolve sugar.
Thursday, August 8, 2013
3/4 - 1 lb hot Italian sausage (I used chicken) - casings removed if using links
1/2 large onion - diced
3 carrots - peeled and diced
2-3 cloves garlic - sliced
1/4 tsp red pepper flakes
1 head kale - washed, hard stems removed and finely chopped
1 can cannellini white beans - drained and rinsed
4 cups water
2 cups chicken stock (i used better than chicken bullion - about 4-5 TBSP)
1 cup wild rice
Brown sausage and remove to a crock pot, reserving drippings. Lightly saute garlic and onion and add to slow cooker with carrots, red pepper flakes, water, stock and rice.
Cook on low 4-6 hours - I would not recommend longer than that or the rice will get mushy. 10 minutes before serving add beans and kale and season to taste with salt and pepper.
Serve with croutons and parmesan cheese!