cooking

Coconut Curry Chicken

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This recipe came out of a hat! I was trying to come up with a coconut recipe with chicken, but one that would be simple and of my own. Here it is, I hope you like it. My family did! 🙂

Ingredients: Chicken legs or thighs (2 per person), salt, pepper, 1 can of coconut milk, 1/4 white onion, cooking oil.

  1. Start by using either chicken legs or thighs. They will naturally add much more flavor to this dish.
  2. Season chicken with salt and pepper (approximately 1/2 TBSP of salt and 1 tsp of pepper.)
  3. Add some oil to a hot pan at medium heat.
  4. Add the chicken and let it brown on all sides.
  5. Add white onions (1/4 of an onion) cut in rings or julienne.
  6. Add 1 can of coconut milk. You can find these in the Asian aisle or International aisle at your local supermarket.
  7. Add 1/2 TBSP of brown sugar to the sauce in the pan.
  8. Make sure the liquids cover the chicken half way through. If you need more liquid add water and 1 tsp of salt.
  9. Put a lid on the mix and lower the heat to low. Let it continue to cook for 30 minutes and check that the liquid does not evaporate. You may need to add water and salt to make sure you end with a sauce.
  10. Suggestions: When ready, serve with white rice or potatoes, and a green salad.

Enjoy!

 

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Lentils and Quinoa

Served Lentils and Quinoa

Lentils and Quinoa

Quinoa has been recently been given a boost in popularity due to its many benefits! What I like the most is that it is extremely low in  carbohydrate and it fills me up much more than pasta, rice or bread, without the calories! 🙂 It is very low in cholesterol and sodium and it has magnesium and phosphorus. It’s a great source of manganese, all great nutrients so important for me and my family.
In terms of flavor I  must say I had to try several recipes to start to enjoy and learn how to prepare it well. My husband and kids followed my footsteps and now I have to prepare double portions since they all want some.
Here is my favorite recipe. It is perfect as comfort food and great for any time of the year. That said, I can also see this recipe making a great cold weather crock pot or potluck meal.
  1. Prepare lentils per package directions. Prepare 2 cups of lentils. When seasoning, only add salt, pepper to taste and one basil leave. It’s best if you prepare the lentils from scratch. I recommend that you avoid the temptation to use canned lentils. The flavors will be better if you do not use canned lentils.
  2. Prepare quinoa per package directions. Prepare 1 cup of quinoa. When seasoning the quinoa, add:
    1. 1 tsp Salt, 1 tsp cumin, 1 tsp paprika, 1 tsp black pepper, 1 tsp cayenne pepper, 1 tsp red pepper flakes and 1/2 tsp nutmeg. If you don’t enjoy spicy foods then change the red pepper flakes part to 1/4 tsp.
  3. Mix the two preparations in one saucer or pot when both of them are ready. Let them cook for at least 10 minutes together. Add peas and carrots to the mix and allow the mixture to continue to cook for another 10 minutes, mixing well.
  4. Optional: Sprinkle dry parsley on top of each serving.
  5. Serve and enjoy!
Some pics to illustrate the process.. and to explain why I love this dish so much. 🙂
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Quinoa in the Bag

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Fully cooked Lentils

Mix of Lentils and Quinoa

Fully Cooked Lentils and Quinoa Cooking with Peas and Carrots.

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Yum! It’s ready to enjoy!

My easy version of Posole

 

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This is my version of Posole. Maybe you’ve tried authentic Mexican posole before… Well, this isn’t! I always try to make my version of the recipes I love and that is what I did once again here. Why? Well, the first reason is my kids have a hard time with chile in soups (as it continues to release spicy flavor and it can be too much for them.) In this version of Posole, I am training their taste buds by  making it without the chile but adding pepper flakes when serving. Second reason is I can’t eat pork, so I make it with chicken and give it an extra punch of flavor from other herbs and seasoning (not needed when making it with pork, as pork releases a lot of flavor by itself.) Last, I love to experiment with flavors and luckily for my family it all turns out delicious!

Here is my [easy] version of Posole in 4 steps:

1. Start by placing 2 cups of posole corn in 6 cups of water with salt to boil for 1 hour and a half. Add the chicken breast to the boiling water. (1 chicken breast is enough for 3 people.)

2. Add 1 TBSP salt, TBSP pepper, 1 TBSP cumin, 1 TBSP paprika, 1 cup of chicken stock, 1 TBSP oregano, 1 TBSP tarragon, 1 TBSP parsley and 1 clove of garlic (optional.)

3. Add 1/2 white or yellow onion cut in chunks, carrots and sweet peppers.

4. Let it boil until the posole corn is tender.

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Serve adding red pepper flakes and cabbage on top.

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Enjoy! 🙂

 

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Layoffs? Home-Made Comfort Food

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Comfort Food

This week I have heard more about layoffs than what I wanted, so I had to find a way to compensate for my stressful thoughts with some comfort food. Today, Friday, end of the week, after all the stress around me, I had to resort to my comfort food king and queen. King spaghetti and Queen Eggs. I mixed them together, it all came out perfectly and in a heavenly way too ( angels did come to my rescue. ) I felt all better after making this recipe and after confirming that it’s not just the best comfort food but also the best alienating agent for me. I have been through lay offs once and some close friends have been through it twice. Other friends are anxious, threatened with the fear of being hit again. Oh.. We live in troubled economic, confusing times!

“Dedicated to all those who at some point in their lives lost their jobs or to any family who has lived through it, including mine. “

I hope my recipe helps! 🙂

Recipe

Ingredients: 1 Package of Spaghetti, 1 egg per person, 1 TBSP salt , 1 TBSP canola oil, parmesan cheese.

1. Cook spaghetti per package instructions.

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2. Add butter or margarine to a pan on medium heat. When the butter has melted, add an egg and a serving of cooked spaghetti.

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3. Mix well and witness magic happening! 🙂

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Serve and enjoy!

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If you have ever been fired from any job, remember… Keep your head high, it’s not about you or I. We are just great! Believe it and carry on doing great things.. 🙂

 

Green Lentil Pancakes with Coconut Honey

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Lentil Pancakes topped with coconut honey and humus. Side by side with: White rice and beef.

Green Lentil Pancakes

.. Delicious! This is Vinaya’s recipe. Vinaya and I have known each other for close to 15 years, she’s seen my kids being born and grow. One day she showed up with this delicious dish and I had to ask for the recipe. So instead of writing the recipe, she got me a batter of the green lentils mix she had made at home for me. Speechless, and full of joy, I could not help but try this recipe myself and add my original coconut honey recipe!  Here it is..

Ingredients

1 cup of green lentils soaked in water overnight, 1 tsp salt, 1 TBSP ginger and green chiles (optional.)

Remove water reserving only 1/4 cup of the liquid, Grind the lentils coarsely with the 1/4 cup of water. Mixture should look like this:

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Green Lentil Pancake Batter

Set your grill ready with medium heat and 1 TBSP of oil. Add one spoonful of batter or more, depending on your preference. (I was feeding my kids, so 1 TBSP of batter worked great.)

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Once ready to serve you may top them with humus (picture here shows red chili humus.)

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We also had coconut honey (see recipe below) as optional if you prefer a sweet topping. 🙂

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Coconut Honey

Ingredients

1 can coconut milk; 2 TBSP cornstarch; 1-1/2 cups light corn syrup; 1/2 cup white sugar; pinch of salt.

In a small saucepan, at medium heat, whisk the coconut milk with the cornstarch until cornstarch dissolves. Pour in the rest of the ingredients and let it boil while stirring frequently so mix does not stick to the bottom of the pan.