Coconut Curry Chicken and Vegetables

Here’s a delightfully easy and tasty chicken dish that will spice up your normal dinner roster.  The coconut milk makes the chicken incredibly succulent and the Thai curry packs in the flavor.  Not bad for a Monday night meal.

Coconut Curry Chicken and Vegetables
Serves 2-3

Ingredients:
1 (13.5 ounce) can light coconut milk
3 teaspoons Thai red curry paste
2 chicken breasts, cut into thin strips
2 tablespoons sesame oil
2 cups diced red potatoes (about 4 small potatoes)
1 small yellow onion, sliced thinly (yield 1 cup)
salt and freshly ground pepper
1 red pepper, diced (about 1.5 cups yield)
3 cloves garlic, crushed
1 cup baby corn (admittedly I would have used the whole can, had I not eaten half by now)
1 teaspoon arrow root
1 lime, juiced
brown rice

In a medium sauce pan, combine coconut milk, 1/2 cup water, and curry paste.  Mix and then bring to a simmer.  Add chicken and cook for about 6-8 minutes until just done.  Remove chicken with a slotted spoon and set aside.  Bring coconut mixture to a boil.  Boil about 10 minutes to reduce.

Meanwhile, in a saute pan add sesame oil and bring to medium-high heat.  Add red potato and season with salt and pepper.  Cook about 10 minutes stirring from time to time and then add in onion and cook an additional 2 minutes.  Cover pan and allow to steam for 3-4 minutes then add in red pepper.  Cover and cook another 3-4 minutes.  Then add in garlic and baby corn and toss ingredients together.  Cover with coconut- curry sauce.

In a small bowl, mix arrow root powder with equal parts water and stir to create a slurry.  Stir into saute pan of coconut vegetables and lower heat as sauce thickens.  Add in chicken and mix all ingredients together, heating for an additional 2 minutes.  Finish with lime juice.  Serve warm over brown rice.  Enjoy!

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Pesto Spaghetti and Meatballs

Pesto Spaghetti and Meatballs

Here’s a new look to an old classic.  Spaghetti and meatballs has gone green-with fresh herbs and spices that is.  The result is a deliciously satisfying and flavorful meal that is as pleasing to your palate as it is to your wallet


Pesto Spaghetti and Meatballs

Serves 6-8

2 cups of fresh basil leaves

1/3 cup olive oil plus 5 tablespoons, divided

10 cloves pressed garlic, divided

6 tablespoons grated Parmesan, divided

salt and freshly ground pepper

1 (1.3 pound) package ground turkey meat

2 tablespoons minced fresh parsley

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 egg

2 tablespoons Italian style breadcrumbs

1 (13.25 ounce) package whole wheat spaghetti, cooked according to package directions

Preheat oven to 350.  In a small Cuisinart, add basil and 1/3 cup olive oil and pulse until smooth.  Add in 5 cloves pressed garlic and an additional 2 tablespoons of olive oil and pulse again for another minute.  Finish by adding in 5 tablespoons of grated Parmesan, pulsing one final time, and seasoning to taste with salt.

In a medium bowl, add turkey meat, remaining garlic, remaining cheese, parsley, oregano, and red pepper flakes.  Season with salt and pepper and begin mixing.  Add egg and mix until mixture picks up a glossy finish and egg is evenly dispersed then add in breadcrumbs.  Mix again until all elements are evenly combined.  Next form turkey mixture into 1″ balls.

In a large saute pan over high heat, add remaining 3 tablespoons of olive oil and fry balls until browned all around (work in batches so that meat is not overcrowded).  Stir the balls constantly so that they retain their shape and cook about 6-8 minutes until fully browned.  Add browned meatballs to a cookie sheet and bake in the oven for about 20 minutes until fully cooked on the inside.

To assemble pasta: mix cooked whole wheat spaghetti with pesto sauce and top with baked turkey meatballs.  Garnish with additional Parmesan cheese if desired and by all means: Enjoy!




Chicken Pineapple Fried Rice

Chicken Pineapple Fried Rice

In the summer, it is so delightful to pair fruit with protein to create out of this world flavor and a richness of taste.  I love pineapple fried rice and this version is easy and extremely healthy (using very little oil and relying on fresh ingredients to impart all the flavor needed for a great dinner).

 

Chicken Pineapple Fried Rice

Serves 4-6

1 ripe pineapple (save shells for decoration, 1 cup small diced fruit, and 2 tablespoons juice)

3 cloves of garlic, divided (1 whole and slightly crushed and 2 minced)

1 1/2 bunches of scallions, divided (makes 1 1/2 cups sliced-save the ends off one stem for seasoning wok)

2 eggs, beaten

salt and freshly ground pepper

2 tablespoons of canola oil, divided

2 chicken breasts, diced

1/2 teaspoon ground ginger

1/2 teaspoon chili powder

1 cup diced red pepper

1 cup diced tomato

1 cup shredded carrot

2 tablespoons minced jalapeno

4 cups brown rice, cooked (day old is best)

1/4 cup chopped cilantro

2 limes, juiced

1/4 cup crushed peanuts

Cut your pineapple in half and hollow out each half, reserving the fruit and juice.  Cut a 1/8 inch off the bottom of each pineapple shell to allow it to sit evenly on a platter and invert the shells on top of a paper towel to drain any extra juices.  Meanwhile, cut 1 cup of small diced pineapple chunks and save the rest for breakfast.

In a large heated wok, add 1 tablespoon of canola, 1 clove crushed garlic, and scallion stem.  Stir around for 1 to 2 minutes to season the wok and discard.  Next, in a small bowl, season your whipped eggs with salt and pepper and add mixture to the heated wok.  Once your little egg omelet is almost fully cooked (about 1 to 2 minutes) flip to finish on the second side for 1 minute and remove from pan.  Chop your egg into bite sized ribbons and add chicken breasts to the wok.  Season chicken with ginger, chili pepper, salt, and pepper.  Cook for 3 to 4 minutes and remove from wok.

Next, add remaining canola oil and then your red pepper to the wok and cook for 2 minutes.  After 2 minutes, add tomato, carrot, sliced scallion, diced pineapple, minced garlic, and jalapeno and cook for an additional 3 to 4 minutes.  Add in rice and cilantro and return chicken and egg ribbons to the pan, cooking mixture for another 3 to 4 minutes.  To finish, stir in pineapple juice and lime juice and season to taste with salt and pepper.

Serve in the pineapple shells and top with additional scallions and crushed peanuts.  Enjoy!