Tuesday, April 12, 2016
2 tbsp coconut oil
1/2 red onion, thinly sliced
2 cloves garlic
2 tbsp minced fresh ginger
2 tsp minced red chili pepper
1 stalk lemongrass, chopped into two inch pieces
1.5 tbsp green curry paste
32 oz chicken stock
2, 15 oz cans full fat coconut milk
3 tbsp fish sauce or soy sauce
1 tbsp maple syrup
1 lb shitake mushrooms, sliced
1 lime, juiced
2 boneless skinless chicken breasts, cubed
1. Heat coconut oil in a pan over medium heat. Add red onions, and cook until softened (about 5 mins)
2. Add ginger, garlic, and red pepper, and cook until fragrant (about 1 minute)
3. Add curry paste, chicken stock, coconut milk, fish or soy sauce, and maple syrup. Bring to a boil
4. When boiling, add cubed chicken. Lower heat to a simmer, and cook uncovered for about 20 minutes
5. Towards the end of cooking, add the mushrooms (and any other vegetables), and simmer until tender
6. Finish with fresh lime juice, and garnish with any toppings you like - chopped peanuts, cilantro, red pepper flakes, etc
Wednesday, December 9, 2015
Sugared cranberry Brie bites
Apple cider sangria
Sunday, November 22, 2015
When scouring my fridge for things that could be made into a decent meal, I had low expectations, but was happily surprised to find kale and sweet potatoes. It was one of those meals that came together fast - sautéed kale! roasted sweet potatoes! pasta! I dug through my fridge and pantry, and found a few other treats to add. Although I didn't add any cheese (because there was none in my fridge), the pasta would be even better with some fresh parmesan on top.
1 bunch kale, ribs removed and julienned
1 yellow onion, diced
1 sweet potato, diced
1 tbsp fresh sage, chopped
1/2 lb whole wheat pasta (I used penne)
Zest of 1/2 lemon
Juice of 1/2 lemon
1/4 c pine nuts, toasted
1. Make the sweet potato. Preheat oven to 400 degrees F. Combine sweet potato, sage, a few tbsp of olive oil, salt and pepper. Roast for 20 minutes or until soft.
2. Cook the pasta according to instructions.
3. Prepare the kale and onions. Preheat a few tbsp of butter in a pan. Add onions, and cook over medium heat until caramelized and brown. Add the kale and wilt. Add lemon juice, cook for a few more minutes, then stir in lemon zest, salt, and pepper off the heat.
4. Finish the pasta. Combine the sweet potato, kale and onion mixture, and pasta. Add a few tbsp of olive oil, salt and pepper to taste, and finish with parmesan cheese.