Recipe: Thai Coconut Chicken

I haven’t cooked this favorite recipe for years, but had a dear friend ask me for the recipe again, which I happily obliged. I love it when old friends continue to enjoy my recipes again and again… brings me much joy to my heart!

For you, sweet Lisa! xo

Thai Coconut Chicken: serves 4

Ingredients:
4 chicken breasts
2-14 oz can coconut milk
1 red bell pepper, thinly sliced
1 carrot julienne sliced
1 medium broccoli crown, cut into small florets
Olive oil
1 while onion, thinly sliced
2 cloves garlic, minced

Dry rub ingredients:
1 tablespoon cumin
1 tablespoon curry powder
1 teaspoon crushed red pepper flakes (omit if you don’t like spicy)
1 tablespoon coriander
1 teaspoon black pepper

Garnish:
1 bunch of cilantro, rough chop
1 lime, cut into 4 wedges
1 cup of crushed peanuts
Spicy chili sauce – my favorite is Sriracha

Directions:
Using a gallon sized Ziploc bag, add all the dry rub ingredients and shake to mix together. Add raw chicken breasts and seal, leaving some air in the bag. Shake the bag to coat the chicken breasts evenly. Rub it around from the outside, if needed. Place in bowl and put in the refrigerator to marinate for at least 1 hour, ideally overnight.

In large skillet on medium heat, add 2 tablespoons of olive oil. When hot, add the onions and garlic, stirring constantly for about 1 minute.

Add the chicken and brown for 1-2 minutes per side. Be careful to not let the chicken breasts cook in one place in the pan for too long because will burn and rip off a section of the meat. Your goal is to keep the chicken breasts in one piece so that the juices will sear into the meat.

Slowly pour in the coconut milk and scrape up all the seasoning and bits stuck on the bottom of the pan. Reduce heat to medium-low, cover and simmer for about 15 minutes. Turn chicken breasts over halfway through and stir the coconut milk to make sure it’s not sticking to the bottom of the pan, plus helps to loosen all the yummy bits of cooked onion and spices and blend into the coconut milk. You’ll notice the milk turning a yellowish/orange color from the spices.

Add bell pepper, carrots and broccoli and stir until covered with the coconut milk. Cover and continue to simmer for 5 more minutes.

Serve immediately. Best served over rice – I prefer black rice or basmati rice. For garnish, toppings of cilantro, lime, peanuts and chili sauce are the best. I love it all, but best to allow others to choose how they want to garnish, so put these in individual bowls on the table for self serving.

To my old friends and new friends, enjoy!

Recipe: Warm Quinoa with pine nuts, olives and tomatoes

Ingredients: 1/4 white onion small dice
1 large tomato, diced
1 cup black olives, sliced
1 cup parsley, chopped
1/4 cup pine nuts
1 tablespoon No-Salt seasoning
1/2 teaspoon cayenne (omit if you don’t like spice)
1 teaspoon black pepper
2 cups water for quinoa
Water for water sautéing

Directions: In medium size pan, on medium high heat water sauté the onion for 2-4 minutes until soft.
Turn up heat to high, add 2 cups water and bring to boil then add quinoa and seasonings. Stir until boiling again, turn down to simmer, cover and cook for 5-6 minutes.
Add tomatoes, olives and parsley.
Mix through.
Remove from heat and add pine nuts.
Serve warm as side dish.
Leftovers are great reheated or use cold on green salad. E
njoy!

Healthy Eating Tip: Chip bits

What to do with those tortilla chip bits at the bottom of a bag? Add a little punch to your lentil soup by sprinkling some chip bits and a scoop of your favorite salsa. Voila! Boring soup improved and no wasting those last chips

Healthy travel eating tip

A great meal when on the run at the airport, the Veg Up! Bagel Sandwich at Einstein’s is a yummy quick treat. Instead of getting the cream cheese veggie schmear, ask for the hummus instead. I love the abundance of veggies, including cucumber, tomatoes, lettuce, spinach.

To be nice to the people you’re traveling next to, forgo the onions… 😉

Peaches

White peaches are evidence that God loves us….

Recipe: White Bean Salsa

I love having a bean salad on hand for quick meals, or to add to other dishes. Make this dish ahead of time so that the juices blend together.

Ingredients:
1-15 oz can low-sodium white beans rinsed
1 medium #tomato cubed
1 medium avocado cubed
1/2 cup fresh Italian #basil, julienne chop
1 teaspoon balsamic vinegar
1 teaspoon Organic No-Salt Seasoning
For extra heat, add a pinch of red pepper flakes

Directions: Mix together all ingredients and keep in refrigerator in a sealed container. This is such a tasty dish, it won’t last long but will be fresh for up to 3 days.

Serving ideas:
Appetizer with chips
Scoop on top of green #salad
Toss with linguine noodles – add extra balsamic and olive oil
Mash up the mixture and use like a hummus spread in a wrap with lettuce

Enjoy!