Absolutely delicious, and a wonderful lunch to bring to work! This makes a crock-pot full!
Ingredients:
12 boneless, skinless chicken thighs
1 tablespoon coconut oil (if you don't have this, go ahead and use butter)
1 can coconut milk
2 cups diced carrots
1 zucchini, quartered, then diced
2 tomatoes, diced
2 mangos, skinned and diced
2 bell peppers, colours of your choice, diced
1 1/2 tbsp medium curry powder
1 tbsp grated ginger
1/4 cup cilantro (I used freeze dried)
1 tbsp cumin
1 tsp onion powder
salt, and pepper to taste
Instructions:
Toss it all in your crock-pot or slow cooker, and stir.
Cook on low for 9 hours. No need to stir!
Showing posts with label Spicy. Show all posts
Showing posts with label Spicy. Show all posts
Thursday, January 16, 2014
Sunday, October 20, 2013
Perfect Pork Loin Rub
If you haven't already discovered this, Costco sells the BEST pork loins. They come in packs of 5 or 6 in the fresh meat section, so you can pack them up and freeze them, cooking only one at a time.
Tonight I made a perfect pork loin rub, adapted from an online recipe I found to accommodate my allergies. It's sweet, with a hint of heat that can be adjusted by the amount of crushed peppers you add! This recipe is enough for one pork loin.
I rubbed this mixture onto the pork loin only minutes before wrapping in tin foil and baking at 350 degrees for 50 minutes.
Enjoy!
Ingredients: (I measured very loosely, so play a little with this recipe to develop your favourite blend!)
1 tbsp brown sugar
1/2 tsp coarse black pepper
1/2 tsp Himalayan salt
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp thyme
Shake it up! Rub it on!
Tonight I made a perfect pork loin rub, adapted from an online recipe I found to accommodate my allergies. It's sweet, with a hint of heat that can be adjusted by the amount of crushed peppers you add! This recipe is enough for one pork loin.
I rubbed this mixture onto the pork loin only minutes before wrapping in tin foil and baking at 350 degrees for 50 minutes.
Enjoy!
Ingredients: (I measured very loosely, so play a little with this recipe to develop your favourite blend!)
1 tbsp brown sugar
1/2 tsp coarse black pepper
1/2 tsp Himalayan salt
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp thyme
Shake it up! Rub it on!
Monday, August 19, 2013
Coconut Crusted Chicken with Spicy Peach Dipping Salsa
I apologize for the hiatus...this happened last summer, too. I've been very busy (as summers seem to go...), but also haven't really had much worth blogging about until now!
A few weeks ago I went to a girl's night at my friend's place. She served us a delicious recipe similar to this, and I haven't been able to stop thinking about it. Coconut crusted chicken....just thinking about it makes me drool. We had peaches laying around in our fridge, and I thought...coconut....chicken...peaches...yes! I'm going to have it all!
This recipe is extraordinary, and I know I'll be using coconut to crust more than just chicken in the future. We used 2 chicken breasts for this recipe, and ate it for dinner. It would also serve as a fantastic appetizer!
*This recipe contains egg.
Coconut Crusted Chicken with Spicy Peach Dipping Salsa
You will need:
2 boneless, skinless chicken breasts, sliced into strips
1 egg, yolk and white lightly whipped
1 cup (at least) unsweetened coconut (I used unsweetened coconut ribbons from Whole Foods and cut them up a bit smaller to accommodate)
AND
2 peaches, peeled with pits removed
1 tbsp raw honey (optional...if your peaches are really sweet, omit! The peaches I had were not at all sweet)
1/2 tsp red chili flakes
1. Using a hand blender, blend peaches, honey, and red chill flakes until MOSTLY smooth. Refrigerate 30 minutes.
2. Dip chicken strips into egg mixture, then coconut. Cover thoroughly with coconut before placing on a parchment paper lined baking sheet.
3. Once all are complete, bake at 375 for 10 minutes. Flip, then bake for another 5-7 minutes.
4. Allow to rest for 5 minutes prior to serving.
**I managed to save 2 small pieces and a little salsa before they were all devoured...here's what they look like!
A few weeks ago I went to a girl's night at my friend's place. She served us a delicious recipe similar to this, and I haven't been able to stop thinking about it. Coconut crusted chicken....just thinking about it makes me drool. We had peaches laying around in our fridge, and I thought...coconut....chicken...peaches...yes! I'm going to have it all!
This recipe is extraordinary, and I know I'll be using coconut to crust more than just chicken in the future. We used 2 chicken breasts for this recipe, and ate it for dinner. It would also serve as a fantastic appetizer!
*This recipe contains egg.
Coconut Crusted Chicken with Spicy Peach Dipping Salsa
You will need:
2 boneless, skinless chicken breasts, sliced into strips
1 egg, yolk and white lightly whipped
1 cup (at least) unsweetened coconut (I used unsweetened coconut ribbons from Whole Foods and cut them up a bit smaller to accommodate)
AND
2 peaches, peeled with pits removed
1 tbsp raw honey (optional...if your peaches are really sweet, omit! The peaches I had were not at all sweet)
1/2 tsp red chili flakes
1. Using a hand blender, blend peaches, honey, and red chill flakes until MOSTLY smooth. Refrigerate 30 minutes.
2. Dip chicken strips into egg mixture, then coconut. Cover thoroughly with coconut before placing on a parchment paper lined baking sheet.
3. Once all are complete, bake at 375 for 10 minutes. Flip, then bake for another 5-7 minutes.
4. Allow to rest for 5 minutes prior to serving.
**I managed to save 2 small pieces and a little salsa before they were all devoured...here's what they look like!
Wednesday, May 29, 2013
Thai Red Curry Paste
A little while ago I posted a recipe for Thai Green Curry Paste. Here's the sequel: Thai Red Curry Paste. The main difference is in the pepper base. This recipe uses hot red Thai chiles which accounts for the red(der) colour!
This is a spicy recipe! Now, everyone rates spicy differently, but I truly think this would sit at the "Medium" scale in a Thai restaurant. Want less spice- use less chiles...more- use more chillies!
Red Curry is fantastic served with yam, cauliflower, yellow bell peppers, and your choice of protein!
As always, this recipe is gluten-free and dairy-free!
This recipe will make enough for 8-10 large curries.
Homemade Thai Red Curry Paste
17 to 20 (2- to 3-inch-long) dried hot red Thai chiles, halved and seeds discarded
4 teaspoons ground coriander
2 lemongrass stalks (tender inside only)
1 teaspoon whole black peppercorns
4 teaspoons chopped ginger
6 (4-inch-long) fresh Kaffir lime leaves
2 tablespoons chopped cilantro roots and stems
5 small shallots, chopped
2 green jalapeño peppers, chopped
2 teaspoons shrimp paste (available at South China Market on Granville Island) (I also read that you can sub this for 1 tsp salt if you're a vegetarian...no guarantees though)
Soak dried red chiles in water about 10 minutes. Blend all ingredients using a blender or a hand blender (hand blender is more effective).
Once it's all blended together, store in the fridge for up to a week. You can also separate the recipe into individual curry servings- store these in ziplock bags in the freezer and just pop them into the pan when you're ready to use!
To make the curry:
Saute half a yellow onion in coconut oil.
Add diced chicken thighs (or your choice of meat or seafood). Cook until no longer pink inside.
Add diced veggies of your choice....really, whatever you want.
Add a generous dollop of this curry paste along with one can of coconut milk (I use Aroy-D--no binders or thickeners).
Cook until veggies are tender. Voila!
This is a spicy recipe! Now, everyone rates spicy differently, but I truly think this would sit at the "Medium" scale in a Thai restaurant. Want less spice- use less chiles...more- use more chillies!
Red Curry is fantastic served with yam, cauliflower, yellow bell peppers, and your choice of protein!
This recipe will make enough for 8-10 large curries.
Homemade Thai Red Curry Paste
17 to 20 (2- to 3-inch-long) dried hot red Thai chiles, halved and seeds discarded
4 teaspoons ground coriander
2 lemongrass stalks (tender inside only)
1 teaspoon whole black peppercorns
4 teaspoons chopped ginger
6 (4-inch-long) fresh Kaffir lime leaves
2 tablespoons chopped cilantro roots and stems
5 small shallots, chopped
2 green jalapeño peppers, chopped
2 teaspoons shrimp paste (available at South China Market on Granville Island) (I also read that you can sub this for 1 tsp salt if you're a vegetarian...no guarantees though)
Soak dried red chiles in water about 10 minutes. Blend all ingredients using a blender or a hand blender (hand blender is more effective).
Once it's all blended together, store in the fridge for up to a week. You can also separate the recipe into individual curry servings- store these in ziplock bags in the freezer and just pop them into the pan when you're ready to use!
To make the curry:
Saute half a yellow onion in coconut oil.
Add diced chicken thighs (or your choice of meat or seafood). Cook until no longer pink inside.
Add diced veggies of your choice....really, whatever you want.
Add a generous dollop of this curry paste along with one can of coconut milk (I use Aroy-D--no binders or thickeners).
Cook until veggies are tender. Voila!
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