Thai Coconut Curry

This is pure deliciousness!  I got this recipe from my friend, Terri Buckmaster.  This recipe is sure to please if you like curry!

Thai Coconut Curry


Ingredients:

2 tbsp. coconut oil
3 diced red potatoes
1 chopped and cooked chicken breast
2 cups chicken broth (divided)
1 tbsp. curry powder
1/2 chopped onion
2 tbsp. fresh shredded ginger
3-4 cloves minced garlic
1 diced jalapeño
1 cup fresh chopped cilantro
2 cups of veggies (I prefer chopped spinach, broccoli, and chopped kale)
1 can coconut cream
salt & pepper


Directions:

1. Place coconut oil, diced potatoes, and chicken in hot skillet.  Add 1 cup of chicken broth in skillet and cook until chicken is no longer pink in center. 
2. Add remaining broth, curry, onion, ginger, jalapeno, and garlic to skillet.  Stir.
3.  Add veggies and cilantro to skillet.  Cook 1 minute.
4. Add can of coconut cream, salt & pepper.  Do not let the coconut cream boil.  Serve as soon as it is melted & stirred in. 


Serve with rice or quinoa.

Spicy Walnut Chicken

This is one of my all time favorite meals.  I made it long before our food allergies were known, and I really missed it once our diets changed.  Eventually, I got knowledgeable to adapt this recipe to our new diets!  Here is the new improved version.  Feel free to change it up so that you can eat it too!

Spicy Walnut Chicken

Makes about 4 servings, 1 cup each (I usually double this recipe for my family)

Ingredients:

1/4 cup chicken broth
1 tbsp. cornstarch, arrowroot starch, or tapioca starch
1 tbsp. honey
2 tbsp. coconut aminos (or use non gmo-soy sauce)
1 tbsp. apple cider vinegar
1/4 tsp. ground red pepper (cayenne)
1 tbsp. olive or avocado oil
1 pound boneless, skinless chicken thighs, cut up
1 clove garlic, finely chopped
1 tsp. grated gingerroot (or ground ginger)
1 medium red bell pepper, cut into small pieces
2 cups of veggies of your choice (examples: broccoli, chopped kale, carrots, snow peas, etc.)
1/3 cup walnuts or other nut of your choice (peanuts, almonds, sunflower seeds, cashews, etc.)
2 bunches of green onions, sliced



Directions:

1.  Mix broth, starch, honey, coconut aminos, vinegar, and red pepper. 
2.  Heat wok or 12 inch skillet (I love my cast iron one for this meal) over medium high heat.  Add the oil: rotate pan to coat sides.  Add chicken, garlic, and gingerroot;  stir-fry about 3 minutes or until chicken is no longer pink in center.
3.  Add bell pepper and veggies to pan; stir-fry 1 minute. 
4.  Add liquid mixture to pan.  Cook and stir about 1 minute or until sauce thickens.  Take off heat.  Stir in walnuts and garnish with green onions (or serve both separately on the side.) 

Serve with rice or quinoa. 

Chicken & Dumplings

So, this is one of our most favorite ways to eat chicken soup!  Just add dumplings!  And, even better, now we eat them gluten, dairy, and soy free!  This is a full meal, and perfect for a rainy day, a sick family, or just because!

Ingredients:
one whole chicken
5 stalks of celery
4 carrots
1 large onion
1 clove of garlic (we can't have this, but I like it best with it!)
1 tsp parsley
1/4 cup celery leaves
1 tsp. or sprig of thyme
1 tsp. or sprig of rosemary
salt and pepper to taste

dumpling ingredients:
2 cups gluten free flour (1/2 cup brown rice flour, 1/2 cup sorghum flour, 1 cup tapioca flour)
4 tsp baking powder
1 tsp salt
1 cup dairy free milk (coconut milk, rice milk, anything will work)
1 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
1 tbsp honey
1/2 tsp salt

First, stew a chicken.  Discard the bones, fat, and yucky stuff, and keep the meat and the broth.  Take out the meat, chop it, and put it back into the broth.  Chop and add all ingredients to the soup, but the dumplings.  Simmer ingredients for about 15 minutes.  Taste broth & see if anything is needed.  Onion powder, garlic powder, more herbs, etc can be added at this time.

Mix Dumpling ingredients, then drop them into the pan in serving sizes (each drop should be about 1-2 tbsp or the size of a small roll.) It is ok to put them on top of each other, just give them at least 10 seconds in between so they won't connect.  Cook for 12-15 minutes, then serve soup immediately!

Greek Shish Kebabs

I adapted this recipe from allrecipies.com  It is delightful & I usually double or triple it for my family.  

Ingredients:

1/4 cup olive oil
1/4 cup lemon juice
1/4 cup apple cider vinegar
2 cloves garlic, minced (or 1 tbsp onion powder)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6 wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces, or 6 mini sweet peppers
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 mushrooms
1 zucchini cut into wedges

Directions:

1. Whisk the olive oil, lemon juice, vinegar, garlic or onion powder, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
2. Soak wooden skewers in water for about 30 minutes before use.
3. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
4. Remove the chicken from the marinade and shake off excess liquid.  Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, zucchini, and mushrooms onto the skewers. I like to paint the marinade on veggies after I first place them on the grill (the marinade had raw meat with it, so only do this at the beginning!)
5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Curry Mustard Chicken

This one gets thumbs up from the entire family!  The first time my boys ate it, they yelled enthusiastically, "Can we have this EVERY night?!"

2 chicken breasts

1/2 cup almond milk, rice milk, coconut milk, or whatever you prefer
1/2 stick earth balance butter (melted or add it to the pan after the other ingredients are added)
1/4 cup yellow mustard
1/2 cup honey
2 tsp curry powder
1 tbsp garlic
salt to taste

Cut up raw chicken and set aside.  Heat sauce pan with oil.  Mix ingredients together and put in heated sauce pan with chicken.  Cook and stir often until chicken is thoroughly cooked.  This is perfect paired with rice or quinoa and veggies!