Coco Curry

ccokay, so if you haven’t noticed I am going through an intense coconut phase. I had a whim a few evenings ago to make coconut curry from scratch.  What I had done is marinate my chicken for 24 hours in a coconut curry marinade I picked up at Save-on Foods.  After this I chopped the chicken into small pieces.

  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 1 teaspoon salt and pepper, or to taste
  • 3 tablespoons vegetable oil
  • 2 tablespoons red curry paste
  • 1/2 onion – thinly sliced
  •  3 tablespoons cloves garlic, minced
  •  14 ounce can light coconut milk
  •  14.5 ounce can stewed, diced tomatoes
  •  8 ounce can tomato sauce
  •  3 tablespoons Splenda  
  1. Season chicken pieces with salt and pepper, or marinate overnight as I did.
  2. Heat oil and curry paste in a large skillet over medium heat for 2-5 minutes.
  3. Stir in onions and garlic, and cook 1 minute more.
  4. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7-10 minutes, or until chicken is no longer pink in center and juices run clear.
  5. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. (The photo is pre-simmer)
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Coco-nutty brownies

Ingredients

  • 1/4 cup gluten free rolled oats
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup Chocolate Protein Powder
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 2/3 cup Unsweetened Vanilla or Chocolate Almond Milk
  • 2 tablespoons coconut oil
  • 1/4 cup chocolate chips, plus 2 tablespoons for topping
  • 1/2 cup coconut

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray a baking pan with nonstick cooking spray, I used 8×8.
  3. Place oats in blender and blend for a minute or until they resemble the consistency of flour…. Or just use oat flour!).
  4. Transfer oat flour to medium bowl then whisk in protein powder and cocoa powder; set aside.
  5. Combine applesauce, egg, honey, vanilla and almond milk until smooth and well combined.
  6. Add to dry ingredients and mix together until just combined.
  7. Warm coconut oil and 1/4 cup of the chocolate chips in a small saucepan over very low heat; stir continuously until all chocolate chips and coconut oil have melted together. (You can also heat them in a microwave safe bowl for 30-45 seconds.)
  8. Gently stir into brownie batter.
  9. Pour mixture into prepared pan. Sprinkle remaining 2 tablespoons of chocolate chips and cocnut on top; sometimes I like to swirl them in the batter with a knife.
  10. Bake for 18-22 minutes or until just cooked through and the top has set.
  11. Transfer pan to wire rack to cool completely.
  12. Once cool, cut into bars — please note that bars should be kept covered in the refrigerator and enjoyed cold!

I doubled the batch and froze half, they freeze marvelously!

Soft Peaks…

spAlright, so if you have not BEEN to Soft Peaks, you have not truly lived. Seriously, the Soft Peaks website describes themselves as, “The special “handcrafted” Soft Peaks recipe is made with Avalon organic milk, a touch of sweetness, and is then churned to smooth perfection. The result is a refreshing and creamy dessert that is all-natural, and lower in calories and fat than ice cream. In addition to organic milk, organic cream, organic milk powder, and organic stabilizers/ emulsifiers (all of them are Kosher certified), we use dextrose to replace generically modified sugar (GMO) like high fructose corn syrup when we make our ice cream.”

Now I don’t speak eloquently when food is involved. Basically, its just real ingredients that by osmosis makes it REALLY good. I dragged my blonde counterpart here and I thought I nearly killed him. He gushed about how good it was for several hours. I giggled.  sp2

So full of love

The amazing thing about the job that I have is that I cross paths with some of the most fascinating people.  Today, well this morning, I met the most amazing man.  He is a running coach and him and I got busy gabbing. I told him some of my history with my hate and love for running.  He gave me some advice that at first I blew off, but after some gentle reflection I was able to see he could not be more right.

“Learn to love running again.”

At first I scoffed, “Ha, learn to love running! I cry when I ran in the past!” With a twinkle in his eyes he smirked. “You must do what it takes to enjoy, truly enjoy, your run.” After mulling this over, I am back in the saddle… Or in the runners. I really do want to remind myself why, at one time or another, I did love to run. So I signed up for the Turkey Trot.  See you soon running.

Preparation – Version lunch two point OH!

This is an awesome recipe. Not only does it make a huge amount of food, but I also love recipes I can freeze to save for exam time. This one covers all bases, that is for sure!

Chicken Enchiladas

  • 1 medium onion
  • 1  jalapeno
  • 1/2 teaspoon salt
  • 1 teaspoon of coconut
  • 3 minced garlic cloves
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • Tomato sauce
  • 1 cup water
  • 1 ½ pounds sliced chicken breast
  • 1 cup shredded cheddar
  • Tortillas (I used flour)

I am a huge.. I mean HUGE fan of curry and anything ethnic. YUM! So when I found this make-ahead freezable curry I couldn’t wait to try it! Plus I mean I have had a love/hate relationship with my Crockpot

Coconut Curry Rice Shambles

Recipe:

  • 2 tablespoons olive oil
  • 1 ½ pounds of lean sliced chicken breast
  • 1 chopped yellow onion
  • 1 chopped red pepper
  • 1 cup low sodium chicken stock
  • 1 can unsweetened coconut milk
  • 1 tablespoon fish sauce
  • 1/8 teaspoon cayenne pepper
  • tablespoon brown sugar (I used Splenda brown sugar blend)
  • tablespoon curry powder
    1. Set your crock pot on medium heat.

    2. Add 2 tablespoons olive oil, 1 ½ pounds of lean sliced chicken breast, 1 chopped yellow onion, 1 chopped red pepper, 1 cup low sodium chicken stock and cook until tender.

    3. Add 1 can unsweetened coconut milk, 1 tablespoon fish sauce, 1/8 teaspoon cayenne pepper, tablespoon brown sugar, and ½ tablespoon curry powder, combine and let cook for 4 hours.

    4. Remove from heat and let cool.

    5. Add to individual containers over ½ cup of basmati rice and freeze.