Cooking Instructions:
HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.
STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.
SERVE over cooked Jasmine Rice, if desired.
Another curry dish....
Ingredients
Coconut Curry Sauce:
1 (13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
Read more at: http://www.foodnetwork.com/recipes/coconut-curry-thai-chicken-recipe0.html?oc=linkback
Chicken:
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 vidalia onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving
Directions
For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
SUZY'S SERVING OPTIONS: (Serves four or more – can be doubled easily)
Family Style – Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
Low Carb Diets – On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
Ingredients
Cranberry
Bacon Jam:
- 1 lb bacon finely chopped
- 1 medium onion finely chopped
- 1 tsp minced garlic about 4 cloves
- 1/2 cup brown sugar
- 1 tbsp brewed coffee hot or cold, doesn't matter
- 1/2 cup cranberry juice
- 1/4 cup maple syrup
- 1 1/2 tbsp balsamic vinegar
- 1/2 cup dried cranberries
Crostini:
- 1 baguette thinly sliced (you'll get about 20 slices
from one regular length baguette)
- butter or margarine
- 20 slices good quality cheese I recommend smoked
cheddar!
- toasted chopped walnuts
- fresh chopped parsley
Instructions
1.
Cranberry Bacon Jam:In a medium pot,
cook the bacon until nicely browned. Remove from pot, saving about 2 tbsp bacon
fat. (Strain the rest off of the bacon)
2.
In remaining bacon fat, cook the
onions over medium heat until translucent. Add garlic and cook about a minute
until fragrant.
3.
Add bacon back to the pot. Add
remaining bacon jam ingredients (through to dried cranberries).
4.
Cook over medium heat, stirring
often (watch carefully so the sugar doesn't burn), for about 30 minutes until
thickened and syrupy (there shouldn't be a lot of liquid remaining). Set aside.
(This can easily be made ahead and stored in the fridge!)
5.
Crostini:Spray a baking sheet with
non stick spray and preheat the oven to 400 degrees F.
6.
Lightly butter one side of each
bread slice, and place on baking sheet with the butter facing up. Place pan in
the oven for 3-4 minutes, until the bottom is lightly toasted. Flip bread
slices and top with cheese slices. Spoon about 1 tablespoon of bacon jam on top
of cheese and place in the oven for 4-5 minutes, until the bacon jam is warmed
through and the cheese is melted.
7.
Top with chopped walnuts and parsley
if desired.
Notes
I used a half baguette (160g) and
got about 12 slices. A full baguette will likely get you about double, and
that's what I've accounted for in the recipe. Feel free to make as much or as
little as you want -- the bacon jam keeps well in the refrigerator and is great
on sandwiches, pizza, or right off the spoon!
The bacon jam can be made up to a week ahead, which reduces your prep at the
time of your event
Stir Fry for 2
Marinate -
1/2 cup soy saucc
3 tbsp cooking sherry
1/2 tsp sesame oil
3 cloves garlic
1 1/2 tbsp chopped fresh ginger
Cut chicken breast into strips (roughly 2 small breasts)
Marinate for at least a couple of hours
Group any of the vegetables by cooking time - consider kicking off the brocolli, celery and if you're going to use them carrots first, then set aside.
cook the chicken,
then add the set aside veggies with green onions, Peppers, snap peas and last in the cabbage.
Serve over plain white rice
Root Vegetable Bake
A root vegetable bake is perfect for a hearty, comforting dish. Here’s a tasty recipe for you:
Ingredients:
2 large carrots, peeled and sliced
2 parsnips, peeled and sliced
1 sweet potato, peeled and diced
1 potato, peeled and diced
1 beetroot, peeled and sliced
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 clove garlic, minced
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat oven to 400°F (200°C).
Prepare vegetables: Place carrots, parsnips, sweet potato, potato, and beetroot in a large bowl.
Season: Drizzle olive oil over the vegetables. Add thyme, rosemary, minced garlic, salt, and pepper. Toss to coat evenly.
Arrange: Spread the seasoned vegetables in a single layer on a baking sheet.
Bake: Roast in the preheated oven for 25-30 minutes or until vegetables are tender and golden brown, turning halfway through.
Optional: Sprinkle Parmesan cheese over the top and bake for an additional 5 minutes until cheese is melted and bubbly.
Garnish: Remove from oven and sprinkle with chopped fresh parsley.
Serve this warm, and you’ll have a dish that’s both nutritious and delicious. Enjoy the layers of flavors! Anything else you’d like to add to this culinary adventure?
Absolutely! Here’s a cozy and hearty Autumn Harvest Soup recipe,
perfect for those cool fall days:
Ingredients:
- 1 butternut
squash, peeled and diced
- 2 carrots,
peeled and chopped
- 2 parsnips,
peeled and chopped
- 1 sweet potato,
peeled and diced
- 1 onion, diced
- 3 cloves
garlic, minced
- 6 cups
vegetable or chicken stock
- 1 cup apple
cider (optional, for a hint of sweetness)
- 1 tsp ground
cinnamon
- 1/2 tsp ground
nutmeg
- 1/2 tsp ground
allspice
- 2 tbsp olive
oil
- Salt and pepper
to taste
- Fresh thyme or
parsley for garnish
Instructions:
- Prepare the
veggies: In a large pot, heat olive oil over medium heat. Add the onion and
garlic, sautéing until fragrant and translucent.
- Add root
veggies: Stir in the butternut squash, carrots, parsnips, and sweet potato.
Cook for about 5-7 minutes until they start to soften.
- Add stock and
spices: Pour in the vegetable or chicken stock and apple cider. Add the
cinnamon, nutmeg, allspice, salt, and pepper.
- Simmer: Bring to a
boil, then reduce heat and let it simmer for about 30-40 minutes, or until
the vegetables are tender.
- Blend: Using an
immersion blender, blend the soup until smooth. If you prefer a chunkier
texture, blend half of the soup and leave the rest as is.
- Garnish and
serve: Ladle the soup into bowls, garnish with fresh thyme or parsley,
and serve warm.
Here's another root vegetable bake: AI is kinda fun. Becky's daughter had some left over root vegetables and I typed in the ingredients and out popped this one.
- 2 parsnips,
peeled and chopped
- 2 beets, peeled
and chopped
- 2 turnips,
peeled and chopped
- 1 large bok
choy, chopped (white and green parts separated)
- 2 leeks, cleaned and sliced (white and light green parts only)
- 1 large onion,
sliced
- 3 cloves
garlic, minced
- 2 cups chicken
broth
- 2 tbsp olive
oil
- 1 tsp dried
thyme
- 1 tsp dried
rosemary
- Salt and pepper
to taste
- Fresh parsley,
chopped (for garnish)
Instructions:
- Preheat oven to 375°F
(190°C).
- Prepare the
vegetables: In a large bowl, combine parsnips, beets, turnips, onion, and the
white parts of the bok choy. Toss with olive oil, thyme, rosemary, salt,
and pepper.
- Arrange in a
baking dish: Spread the seasoned vegetables in an even layer in a baking dish.
- Add chicken
broth: Pour the chicken broth over the vegetables.
1. Bake
Cover the baking dish with foil and bake for 45 minutes.
2. Add
green bok choy leaves: Remove the foil, add the green bok choy leaves,
and bake for an additional 15-20 minutes until the vegetables are tender and
slightly caramelized.
3. Garnish
and serve: Sprinkle with fresh parsley before serving.
Adding bok choy gives a nice balance of leafy greens with the hearty root
vegetables. Enjoy this delicious and nutritious bake! 🍽️
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