Coconut Chicken Curry

Coconut Chicken Curry

We have a fabulous little hole-in-the-wall Thai place right around the corner from our home.  I’m embarrassed to admit how often I think of their coconut chicken curry.  I want to call up and request just a tall glass of their coconut curry sauce.  Mmmmm Mmm.  I could just drink it! Since I can only tame that temptation for so long, I have been in the kitchen tweaking and playing with this coconut chicken curry recipe for awhile now.  FINALLY I can now daydream about my own coconut curry recipe. One of the most common questions I get about coconut milk is whether I use the canned or carton kind.  Well… it depends on the recipe, and I’ll make sure to specify when I mean the canned coconut milk.  For coconut chicken curry, definitely use the canned kind. Coconut milk is loaded with fat!  Don’t be scared though, my friend, this fat actually helps with weight loss, reduces heart disease, and does many many more wonderful things for you.  When purchasing coconut milk, purchase the full fat and NOT the light.  The only difference is light canned coconut milk has added water which dilutes the coconut meat.  It’s a waste of money, doesn’t taste as great, and this is one cream you can totally indulge in.   I have 2 kids.  I have busy days.  Some days I don’t want to cook.  Am I alone? I’m betting not.  This is now one of my quick, go-to dinners.  I start preparing the dish while the rice is cooking and everything is usually done at the same time.  30 minutes in.  30 minutes out. I have lots...
Quinoa and Tomato Stuffed Bell Peppers

Quinoa and Tomato Stuffed Bell Peppers

Since my stuffed zucchini recipe, I intently assess every vegetable with hopes of eventually stuffing it. Veggies stuffed with other veggies smothered with cheese.  Sign me up!  Bell peppers obviously beg to be stuffed since they form a little bowl once hollowed out.  Now… let’s go stuff these bad boys with some good stuff. My husband is not exaaaaactly a quinoa enthusiast.  Shame.  However, I always get a little burst of excitement when he doesn’t like something.  It’s like an intense game of chess where I move one ingredient here and another there and before you know it… checkmate!  He’s falling in love with something he previously hated like these sneaky quinoa scrumptious stuffed peppers. Why did I use a chess analogy?  I’m seriously horrible, and he always beats me.  I’m way too competitive to admit my subpar chess abilities to him…. so let’s just keep this between you and me. For my fellow quinoa admirers, do not pass go, do not collect $200, and go directly to my balsamic quinoa salad!  Now that it’s finally warming up (I kid you not… we had a foot of snow dumped two weeks ago), you’ll want to whip up this recipe the first time you fire up the grill for the season. Okay… chess?  Monopoly?  I’m getting way off track.  Peppers, Kami.  Talk about the amazingly delicious stuffed bell peppers!   Okay, just a couple parting tips before you get to the recipe.  Depending on how large and how much you stuff your peppers, you may need to adjust the baking time.  You only need to bake long enough until the ground beef or turkey is thoroughly cooked....
Steak Stir Fry

Steak Stir Fry

I’m spoiled.  I mean COMPLETELY spoiled.  Not only have I been able to travel to several countries, but I also have lived in Hong Kong and Taiwan.  For my fellow Americans, we’re being robbed.  Robbed of true authentic Chinese food!  They have luscious fruits and vegetables that are not even found in the States! **Moment for my pity-party**  Okay, let me reel it in a little bit.  I love me some true Chinese food.  It sparks memories of an amazing, unique culture that I’ve grown to love.  That’s why lots of love went into this colorful Steak Stir Fry recipe.  As for my HHFC (Handsome Husband Food Critic), I think I caught him licking his plate when I started cleaning up after dinner. Okay, I can’t hold back my food photography inner-nerd. Tasty Food Photography… what have you done to me?!?!  Look at all the colors!  Bell pepper… red and in your face!  Broccoli… you green crunchy little devil.  Steak… oh you juicy, medium-rare steak… get in my belly!  Not only are there lots of contrasting colors, there are lots of complimenting flavors. When eating a stir fry in Taiwan, I enjoyed the textures and natural flavors of the vegetables accented by a mild sauce.  Don’t worry.  You’ll still get the saltiness you crave from soy sauce, but why insult our vibrant friends… the veggies, I’m talking about the veggies… by smothering them in a sauce that’s more like a gravy? Okay, I think it’s time.  Pull up a chair and let’s discuss rice.  Rice is NOT made equally.  It ranges from grainy to sticky.  If you’ve attempted chopsticks, you know grainy is a no-go.  Sticky.  We...
Basil Chicken with Quinoa

Basil Chicken with Quinoa

My husband has not been a fan of quinoa.  I usually sneak it in with my brown rice like in my Yellow Coconut Chicken Curry so he doesn’t even know he’s eating it.  However, I don’t give up easily.  My Balsamic Quinoa Salad was my first success.  He loved it!  So, I just kept experimenting until I found another winner (meaning my husband cleaned his plate).  This juicy, grilled chicken coupled with flavorful quinoa and accents of tomato and avocado is to die for!     I’ve cooked chicken a million different ways… boiled, baked, fried, roasted, slow cooked, etc.  My most favorite is grilled.  The grill cooks chicken quickly but keeps the inside juicy and the outside a little crispy.  Oooh yum!  Since it’s hard to shovel snow off my grill during the winter, I purchased a George Foreman and use it all. the. time.  Especially with this basil chicken recipe, the grill makes its flavor pop!  I highly recommend it.       Let’s talk quinoa (pronounced KEEN-wah).  It’s full of protein, fiber, amino acids, antioxidants, gluten-free, and lots and lots of nutritious yumminess.  I use truRoots Organic Quinoa and have really like the texture and taste.  I’ve tried other brands which turn out a little soggy.  Seriously, I can’t wait for you to try it in this recipe!       Print Grilled Chicken and Basil Avocado Quinoa Ingredients 10 chicken tenders thawed 1/2 cup olive oil 1 Tbs dried basil 1 tsp salt 1 tsp black pepper 1 Tbs olive oil 1 cup chopped sweet onion 1 Tbs minced garlic 3 cups organic chicken broth 1 tsp black pepper 1...
Sesame Ginger Chicken Stir-Fry

Sesame Ginger Chicken Stir-Fry

Stir-fry is one of my favorites.  Juicy chicken, crisp vegetables, with the slight saltiness of the soy sauce mixed with sesame oil create a classic family favorite.  This stir-fry is quick, easy and takes less than 30 minutes to prepare.  This is one of my go-to dinners like my Smoked Kielbasa with Potatoes and Carrots and my Baked Burritos.           When purchasing soy sauce,  choose a low sodium option.  However even with the low-sodium option, soy sauce is still high in sodium.  So… moral of the story is use additional soy sauce sparingly.     Also, I’ve learned a little trick on how to increase protein and fiber to your meal.  Just add quinoa in your brown rice.  Your family will have no idea that they’re eating quinoa because the texture and taste doesn’t change.  You can also try sneaking in other healthy grains with your rice such as whole wheat cous cous or millet. Your family will not tell the difference and you can smile knowing they’re eating some great power grains!     Print Sesame Ginger Chicken Stir-Fry Ingredients 2 Tbs olive or coconut oil divided 1 cup brown rice 1/2 cup organic quinoa rinsed well in strainer 3 cups water 2 tsp minced peeled gingerroot 2 tsp minced garlic 3 chicken breasts all visible fat discarded, sliced thinly into 2-inch strips 1 small sweet onion cut into thin strips 2 cups snow peas or sugar snap peas 1 large zucchini cut in matchstick-size pieces 1 large red bell pepper cut into thin strips 1 8 oz can sliced water chestnuts, drained and rinsed 3...

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