Month: January 2017

Curried Coconut Chicken

I’m trying to remember the first time I had curry.  I think it might have been post college.  I can’t believe I waited that long to try it as now I typically have it a few times a month.  This is a simple one that doesn’t require you purchasing any special pastes.  It is also good for using up leftover vegetables you have sitting around.  In my case, I had green beans that needed to be used.  I hope you find this recipe as helpful as I have!

 

Ingredients:

1 1/2 T. olive oil

2 T. curry powder

1-2 c. diced chicken

1 small onion, sliced

3 tomatoes, diced

2-3 handfuls green beans, cut in thirds or 2-3 handfuls frozen veggies

1 can coconut milk

8 oz. tomato sauce

2 garlic cloves, minced

1-3 T. sugar, to taste

1 tsp salt

 

Directions:

Heat oil and curry powder in pan over medium heat for 1-2 minutes.  Add chicken and cook for 7-10 minutes or until cooked through and then remove to a bowl and set aside.  Cook onions in the same pan for 5 minutes.  Add remaining ingredients and cook for 15 minutes.  Add chicken back in.  Cook for another 10-15 minutes or until warm and vegetables are to desired tenderness.  Serve over rice.

Original recipe:

http://allrecipes.com/recipe/68532/curried-coconut-chicken/

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Basil Mayo Burger

I love this mayo.  I had too much and so I went to the trouble of making new buns and burgers just so it wouldn’t go to waste!

Ingredients:

1 green onion or 1 T. white onion, chopped

3 T. slightly chopped fresh basil

1 tsp minced garlic

1/2 c. mayonnaise (I used Vegennaise)

3 T. sour cream (I used Tofutti Better Than Sour Cream)

1/2 tsp Worchestershire sauce

1/4 tsp sea salt plus 1/8 tsp sea salt

1/4 tsp pepper

 

Directions:

Place all ingredients in a small blender/food processor.  Blend until smooth.  Serve on Pamela’s Hamburger Buns.  For the meat, I cook plain beef or turkey in 1/4 to 1/3 pound burgers.  Put a small dent with your thumb in the middle to help it cook all the way through.  Additional topping options: guacamole, tomato, pineapple, spinach, etc.

Original recipe:

http://www.foodnetwork.com/recipes/melissa-darabian/perfect-summer-basil-burger-recipe.html

Pamela’s Hamburger Buns

I just realized I haven’t shared with you my best recipe for hamburger buns!  It’s the same recipe I use for rolls, but the pan size and the cook time is different.  They are best within the first few days, but they can be frozen and used later.

 

Ingredients:

3 1/2 c. Pamela’s Bread Mix

3 eggs (I used 3 flax eggs which is 3 T. golden flaxseed meal mixed with 9 T. lukewarm water- mix and allow to gel for 5 minutes)

1/4 c. oil

2 1/4 tsp yeast or 1 packet yeast

1 1/2 c. warm water (105 to 110 degrees Fahrenheit)

 

 

Directions:

Mix flax eggs and set aside.  Place bread mix in a stand mixer along with oil, yeast, and warm water.  Add flax egg gel.  Mix on medium for 3 minutes.  While it is mixing, oil 6-7 bun pans and flour with white rice flour.  Scoop dough into bun pans and smooth with a spatula.  Set aside and allow to rest and rise for 1 hour.  Preheat oven to 350 degrees.  Bake buns for 22-25 minutes until tops are browned.  I always tap them with my finger and they sound different when they are finished.  I’m not sure how to describe that sound…  Allow to cool for 3-4 minutes and then remove from pans.  They should come out easily if you floured them.  Also, my bun pans are springform so they pop out quite nicely.

 

The original recipe can be found on Pamela’s website:

http://www.pamelasproducts.com/egg-free-bread/

 

 

Green Curry and Vegetables

Curry is an interesting thing.  I used to think that curry was curry but now I realize that there are lots of varieties and mixtures.  Some are spicier, some are more bland.  Some have the consistency of tomato paste and others are the consistency of a restaurant salsa. Yellow curry powder is completely different from green or red curry paste.  So, when I saw a new type of curry paste on sale at the store, I decided to give it a try.  This one is called World Foods Thai Green Curry Paste.  It is more saucelike than pastelike in its consistency and it is fairly mild.  We found that the dish needed a few splashes of fish sauce to give it the right taste.  If you like Thai food but can’t handle spice, this may be the “paste” for you.  As always, you can mix and match the vegetables used.  I was cleaning out my vegetable drawer :-).  I recommend chopping most if not all of your vegetables before you start as it will speed up the cooking process.

 

Ingredients:

2 T. olive oil

1 1/2 lb. cubed chicken- omit or replace with tofu for vegetarian

6 T. green curry paste (World Foods Thai Green Curry Paste)

2 cans coconut milk

1 onion, chopped

1/2 c. chopped carrots

1/2 c. chopped celery

2 zucchinis, chopped

2 yellow squashes, chopped

4 green onions, sliced

1-2 T. fish sauce or to taste- omit if vegetarian

Rice or Thai noodles

 

Directions:

Heat the olive oil in a large skillet or wok.  Add cubed chicken and curry paste and cook until chicken is cooked.  Remove chicken to a bowl.  Add coconut milk and onion, carrots, and celery and cook on medium high for 5-10 minutes.  Add zucchini and yellow squash and cook for another 10-15 minutes until vegetables are to your preferred softness.  Add green onions and cook 1-2 minutes more.  Add fish sauce at the end and serve over rice or Thai noodles (some stores have gluten free ones- our HEB does).

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DIY Oatmeal Packets

What to eat for breakfast when camping?  This is an easy trick that helps you keep your pots and pans clean and is low stress but hearty and healthy.  It’s also lightweight if you are backpacking.  When you get to the campsite, all you need to do is boil water, pour your oatmeal packet into a bowl, pour water on top, stir it, and let it rest for a few minutes.

 

Ingredients per bag:

1/2 c. quick-cooking oats (I used Bob’s Red Mill Gluten Free Quick Oats)

1 T. dried coconut milk or dried milk- can be omitted

1 T. brown sugar (adjust as desired)

1/2 tsp maple sugar- can be replaced with brown sugar

1 tsp chia seeds

1/4 tsp salt

1 T. chopped walnuts or pecans

optional add-ins: raisins, sunflower seeds, craisins, almonds, etc.

 

Directions:

Put all ingredients in a ziploc bag.  Seal the bag and shake to combine ingredients.  To serve, boil water, pour oatmeal into a bowl, and pour water into the bowl and stir.  Allow to rest for 1-3 minutes or until it is cool enough to eat.

Chicken Salad Stuffed Avocados

This is a “fancy” dish.  It looks fancy, and it doesn’t fill you up unless you have multiples, so obviously it’s fancy :-).  It is perfect for someone trying to lighten up on meals after the holidays or for anyone looking for a light, summery dish to brighten your winter blues.

 

Ingredients:

4 c. cubed cooked chicken  (I used this baked chicken.)

1 c. mayonnaise (I used Vegenaise to make it egg free)

1 tsp paprika

1 1/2 c. dried cranberries

1 c. red grapes, halved

1 c. chopped celery

2 green onions, chopped

1/2 c. red onions, minced

1 c. chopped cashews

1/2 tsp sea salt

1/4 tsp black pepper

6-12 avocados (or you can just eat the chicken salad with crackers)

Romaine lettuce leaves

Optional: 6 tomatoes for stuffing

 

Directions:

Cook chicken and chill.  Combine mayonnaise and paprika.  Add cranberries all ingredients except chicken and stir well.  Add chicken and stir again.  Season with additional salt and pepper if desired.  Chill for at least one hour.  Cut avocado(s) in half and remove pit.  Set out a romaine lettuce leaf.  Set avocado on lettuce leaf.  Spoon chicken salad over avocado and serve.

 

Tomato option: Another possibility is to scoop out the insides of some tomatoes and spoon the chicken salad into it.  I didn’t actually like this option much- it was more work and it didn’t look or taste as good as avocados.

 

Original recipe:

http://www.food.com/recipe/chicken-salad-stuffed-tomatoes-or-avocados-449115

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Strawberry Smoothie

For those looking for an alternative to cereal for breakfast, an alternative to dessert, or a healthy snack, this is a good option.  You could add in other things to help it stick with you longer.

 

Ingredients:

1 ripe banana

1 to 1 1/2 c. frozen strawberries

6-7 pieces frozen pineapple

20 frozen blueberries

1 c. orange juice

Optional add-ins: oatmeal, walnuts, flaxseed, chia, etc. for a heartier smoothie

 

Directions:

Put all ingredients in blender.  Put lid on blender and blend until smooth.  Makes 2 tall glasses of smoothie.

Chicken Salad Lettuce Wraps

Feeling like you ate too much over the holidays?  Here is a light and healthy recipe for you to try.  This also would work well for a summer luncheon.  This is our favorite chicken salad so far!

 

Ingredients:

4 c. cubed cooked chicken  (I used this baked chicken.)

1 c. mayonnaise (I used Vegenaise to make it egg free)

1 tsp paprika

1 1/2 c. dried cranberries

1 c. red grapes, halved

1 c. chopped celery

2 green onions, chopped

1/2 c. red onions, minced

1 c. chopped cashews

1/2 tsp sea salt

1/4 tsp black pepper

Romaine lettuce leaves, UNchopped

 

Directions:

Cook chicken and chill.  Combine mayonnaise and paprika.  Add cranberries all ingredients except chicken and stir well.  Add chicken and stir again.  Season with additional salt and pepper if desired.  Chill for at least one hour.  Serve on washed romaine lettuce leaves.  Gently fold leaves to form a “wrap”.

 

Original recipe:

http://www.food.com/recipe/chicken-salad-stuffed-tomatoes-or-avocados-449115

 

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