Tag: recipe

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: White Bean Salsa

whitebeansalsaI 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!

Recipe: Green Smoothie 4

green smoothe4I think I’ve found a green smoothie combination that makes my heart sing! Ingredients: spinach, watermelon, banana, orange, avocado, apple juice, chia seed, ice water … Literally skipped out of my kitchen with delight!
Such a veggie nerd!

Creamy Tuscan White Bean Soup

Creamy Tuscan White Bean Soup
Makes: 4 servings

Some of my friends are wonderful cooks. I love when they share healthy and yummy recipes with me… I especially love it when they cook for me! Thank you, Jacque, for sharing your cooking talents with me. I love you, my friend!

This is an immensely flavorful and filling soup featuring lots of smooth beans, lots of kale, a healthy dose of sun-dried tomatoes plus a few herbs and a creamy base courtesy of cashews.

Ingredients:

  • Drizzle of olive oil
  • 1 medium yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tsp dried basil
  • 1½ tsp dried sage
  • ¼ tsp salt
  • 3½ cups vegetable broth
  • 3 cups white beans, such as Cannellini or Great northern
  • 1 cup chopped sun-dried tomatoes
  • ½ cup raw cashews
  • ½ cup water
  • 5 cups shredded kale
  • Salt & Pepper
  • Optional: Roasted red pepper flakes

Optional Garnishes:

  • Fresh basil
  • Fresh sage

Directions:

  1. Soak cashews in water for 6-8 hours (or in hot water for 1-2 hours). Drain, rinse and set aside until ready to make the soup.
  2. Drizzle a little olive oil in a large pot over medium heat. Add onions and garlic, and sauté until translucent. Add the basil, sage, salt, broth, beans, and tomatoes. Simmer, covered, for about 10-15 minutes.
  3. Meanwhile, combine the soaked cashews and water in a blender and blend until smooth.
  4. Add the cashew cream and kale to the soup and mix to combine. Cover and turn the heat off. Let sit for about five minutes. Soup is ready to serve once the kale has started to wilt.
  5. To serve, spoon the soup into individual bowls and sprinkle with extra salt and pepper, as well as red pepper flakes, fresh basil and/or fresh sage, if using, to taste.

Notes & Tips:

(1) Make the recipe oil-free by sautéing the onions and garlic in a little water instead of olive oil.

(2) I like oil-packed, herbed sun-dried tomatoes (drained, of course). If using dried, be sure to reconstitute in water first.

Recipe: Minestrone Soup

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Minestrone soup is one of my all-time favorites! As with most of my soups, I love to make a big pot, eat for few meals and freeze extra in individual serving size containers to enjoy later. That way I don’t get bored with a good thing but also to have quick and healthy meals for reheating later.

Ingredients:
1 medium yellow onion, diced
3 cloves garlic, diced
1-14.5 ounce canned diced tomatoes
1-10 ounce mild Rotel
2 cups elbow noodles
1 cup frozen fresh corn
1 cup frozen peas
2 cups cubed carrots
1 tablespoon black pepper (use less if you don’t like the spice kick)
1 teaspoon red pepper flakes (may be omitted if you’re a spice wimp)
2 tablespoons Italian seasoning
2 tablespoons organic no-salt seasoning
1-15 ounce can kidney beans, rinsed (red or white)
4 cups water

Directions:
Boil elbow noodles for 5 minutes, drain. Don’t wash the pot, just put empty pot back on the stove on medium-high heat.
Water sautee onion and garlic for 3 minutes. Add water as needed, then add carrots and continue water sauteeing for 3 more minutes.
Add tomatoes, Rotel, and spices. Stir and heat together for 2 minutes.
Add water, corn, peas, beans and noodles. Bring to a slow boil for 5 minutes, turn down heat to medium, cover and cook for 15 minutes.

Serve warm with fresh local bakery bread – ask the baker for something unique. For those family members who want traditional minestrone, serve individual servings with a drizzle of olive oil and sprinkle parmesan cheese. Avoid those two ingredients and you have a wonderful vegan soup that’s much healthier!

Note: Minestrone always tastes better the second day, so if you plan well cook the soup the day before you want to eat. When reheating, make sure to not over boil, just slow bubble. Avoid microwave too!

I’ll see you at the table!

Recipe: Curried Quinoa

curried quinoaIngredients:
1 cup quinoa, cooked
1/4 cup yellow onion, diced
1/2 yellow bell pepper, diced
2 clove garlic, diced
1 teaspoon curry powder
1/4 cup craisins
1/4 cup raw cashews Lemon

Directions: Cook quinoa per package instructions. In another pan, water sautee garlic, onion, and bell pepper for 5 minutes. Add all ingredients to quinoa and mix through. Turn off heat, leave covered for 5 minutes. Squeeze juice of half of lemon over the quinoa and serve immediately. Great with veggies, like roasted Brussels sprouts.