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Posts Tagged ‘cooking’

I was pretty indecisive about dinner tonight. At first I was going to do go for some chili, but I have been eating a lot of mexican type food lately. So I did a little investigating online and went to one of my fav food blogs, www.glutenfreegoddess.blogspot.com. I was thinking I needed a little chicken curry in my life, and sure enough I found some inspiration on Gluten Free Goddess: chicken tropicale — an amazing mixture of chicken, pineapple, coconut milk, veggies, and curry. Sure enough it didn’t disappoint. The recipe uses a slow cooker, but I just cooked everything in a pot on the stove.

Ingredients:
 
A dab of olive oil, as needed
4 split happy free-range organic chicken breasts
Sea salt and ground pepper, to taste
1 Bermuda red onion, chopped
5 cloves of garlic, chopped
2 zucchini squash, cut into half moons
1 large red pepper, cored, cut into chunks
1 15-oz can pineapple chunks with juice
2 cups organic chicken broth
1 teaspoon cumin
1-2 teaspoons curry- mild or hot, to taste* (I used red curry)
1-2 teaspoons paprika (I’d love to try smoked paprika)
Crushed red pepper flakes, to taste
2 teaspoons organic brown sugar, or raw organic agave nectarLater:

1 14-oz can coconut milk
1/2 cup sliced black olives
Juice from 1 large, or two small, limes

To serve:

2 1/2 to 3 cups cooked rice
Silvered almonds, if desired

Directions:

Drizzle a touch of olive oil in the bottom of the pot.
Add onions and garlic.
Sautee a few minutes.
Add the onion, garlic, red pepper, and pineapple chunks with juice.
Add the broth, spices, and brown sugar or agave.
Add chopped cooked chicken.
Let boil and simmer for half an hour. A few minutes before serving, add the coconut milk, sliced olives, and lime juice; stir a bit.
Serve- with all the broth- over hot cooked brown rice.
Serves 4.
 
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Gettin’ corny

It seems like this blog has been more about cooking than anything else, but that’s just what I’ve been into lately. Tonight I made some amazing corn chowdah’. It was another recipe from www.glutenfreegoddess.blogspot.com. I had never tried it before but it was so delish I can’t even tell you! I didn’t have any green chiles, so I subbed in some cayenne powder and used frozen corn in place of fresh corn (not really the season for that). I served it with cornbread, southern greens, and salad. I am soooo full right now! The coconut milk made the chowder extra creamy.

Here is the recipe:

Roasted Corn Chowder with Chicken & Cilantro

 
If corn is in season use fresh ears of corn- if not- roast thawed frozen kernels on a baking sheet.1 tablespoon extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
4 oz. chopped roasted green chiles
1 quart vegetable broth
1 14-oz can coconut milk or plain hemp milk
2 rounded cups cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to tasteTo serve:
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 limes

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice. Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth. Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so. Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don’t boil it. Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. Note: The lime juice brightens the taste and accents the spice. Agave cools the hotness.

Garnish with a lime wedge and pass out the spoons. Slurp! Serves 6-8.

This chowder works well cooked slowly in a Crock Pot; add the coconut milk and cooked chicken 30 minutes before serving and heat through. Add the lime juice and cilantro just before serving.

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