Easy Chicken Curry

I love Indian food and anything spicy!  This recipe can be modified to accommodate your taste bud.  I have written the recipe more on the mild side, but feel free to adjust for your personal spice level.  The flavors are bold and pungent, but the creaminess from the coconut milk balances the bold flavors nicely.  The consistency should be that of a stew, with large chunks of potatoes and chicken.

Ingredients:

• 2 chicken breasts
• 1 small onion, diced
• 2 or 3 potatoes, diced (depending on size)
• 1 tablespoon thai red curry paste
• 1 tablespoon ginger, grated or minced
• 1/2 jalapeno, minced
• 1 can diced tomatoes with juice
• 1 can light coconut milk
• 1 1/2 tablespoon curry powder
• 1 cup fresh cilantro, chopped
• 1/2 lime
• olive oil
• salt & pepper, to taste

Directions:

1. Season the chicken with a sprinkle of curry powder, a bit of salt and pepper, then sear chicken for 1 minute on each side until it has a nice crust on the outside, but is raw inside.
2. In a large soup pot or Dutch oven, heat one tbsp olive oil, then add the onions, ginger and jalapeno.
3. Saute until the onions are just barely translucent. Add the potatoes and curry paste. Cook until the curry starts to brown a little.
4. Add tomatoes with juice, then bring to a simmer.
5. Add the coconut milk and curry powder. Bring back to a simmer and allow to cook until the potatoes are soft, but not mushy.
6. While the soup is simmering, shred or dice the cooled chicken breast, then add to the curry sauce.
7. Cook until chicken is fully cooked, about 5 minutes. Season with salt and pepper to taste, then add the cilantro and lime juice at the very last minute.
8. Stir to combine, then serve over rice and garnish with a sprinkle of cilantro.

Dark Chocolate Pumpkin Bars

Yes, I love pumpkin.  Yes, I love chocolate.  And, yes, I love  baking.  I made this recipe after church today because as we get into the month of November, I quickly feel Autumn passing us by and I want to make sure I get my fair share of pumpkin recipes in before Winter comes along (no offense peppermint and eggnog recipes).  This recipe is very healthy, very easy to make, and very tasty; Jon has already had 2 bars and I made them less than an hour ago. 

Makes about 15-20 squares

Ingredients:

• 1 cup whole wheat flour
• 1 cupwhite whole wheat flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1/2 cup brown sugar
• 1/4 cup agave (or more brown sugar) 
• 1/4 cup unsweetened applesauce
• 1/4 cup non-fat plain greek yogurt
• 1 tablespoon canola oil
• 2 large egg whites
• 1 teaspoon vanilla
• 1 cup pumpkin from can
• 1/2 cup dark chocolate chips

Directions:

1. Preheat oven to 350°.
2. Spray 13 x 9 pan with non-stick spray.
3. In a medium sized bowl, whisk together the dry ingredients – flours, pumpkin pie spice, baking soda and salt. Set aside.
4. In a large bowl mix sugar, agave, apple sauce, yogurt, oil, egg whites, and vanilla until well combined. Stir in pumpkin.
5. Slowly pour flour mix into the wet ingredients and mix well until everything is combined. Stir in chocolate chips.
6. Pour dough evenly into the greased pan. Bake until a toothpick comes out clean when stuck into the middle of the bars (about 25-30 minutes).
7. Cool completely, cut and lift from pan.

Double Broccoli Quinoa

I came across this recipe on 101 Cookbooks and was intrigued.  I didn't know if it was something I could convince Jon to eat but turns out he loved it, as did I!   Quinoa is incredibly healthy and with the broccoli pesto it's extra nutritious and delicious.  In my opinion the optional toppings are a must but of course Jon opted out of the avocado and goat cheese.

Ingredients:

• 3 cups cooked quinoa* (see cooking note below)
• 5 cups raw broccoli, cut into small florets and stems
• 3 medium garlic cloves
• 2/3 cup sliced or slivered almonds, toasted
• 1/3 cup freshly grated parmesan
• 2 big pinches kosher salt
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/4 cup heavy cream (I never have this and therefore leave out completely; no substitues)
• Optional toppings: slivered basil, fire oil (cooking note below)**, sliced avocado, crumbled feta or goat cheese (I add fire oil, avocade, and goat cheese)

 Directions:

1. Heat the quinoa and set aside.
2. Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
3. To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, parmesan, salt, and lemon juice in a food processor or magic bullet. Drizzle in the olive oil and cream and pulse until smooth.
4. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

*To cook quinoa: one cup of raw quinoa makes 3 cups of cooked quinoa so if you don't have pre-rinsed quinoa, rinse one cup of quinoa in a fine-meshed strainer. In your rice cooker add the cup of rinsed quinoa and a cup and half of water (or broth if you like).  After the rice cooker is finished, wait 5 minutes and fluff with a fork.  
**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.

Whole Wheat Focaccia

I absolutely loving baking and I absolutely love bread.  The first time I tried making whole wheat focaccia I used part whole wheat flour and part organic white all purpose flour.  It came out delicious and was gone in a matter of 48 hours but it did not look like focaccia.  This recipe uses white wheat flour (just as nutritious as whole wheat but "lighter" in flavor and texture) and came out resembling focaccia more than the whole wheat flour recipe.   We had this with whole wheat pasta, homemade pesto, and a glass of wine.

Ingredients

• 1 tablespoon active dry yeast
• 1 cup warm water
• 1 tablespoon honey
• 2 1/2 cups white wheat flour
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 3 teaspoons fresh rosemary

Directions: 

1. In a large mixing bowl, dissolve yeast in warm water and then stir in the honey.
2. Let mixture sit at least 5 minutes and when the yeast mixture is bubbly or foamy, add in the white wheat flour, salt and olive oil.
3. Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
4. Cover with damp cloth or plastic wrap and let rise in warm place for 1 1/2 - 2 hours. Dough will double.
5. Punch dough down, place on greased baking sheet. Pat dough into 1/2-inch thick rectangle.
6. Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
7. Brush top with olive oil, then sprinkle with more rosemary if you wish.
8. Bake in a 450 degree oven for 15 minutes or until bottom of bread browns slightly.

Darv's Chicken & Green Bean Casserole

I like to pick on Jon and tell him that I am making "white people" food aka casseroles, but the truth is that I love casseroles because you just mix a bunch of stuff together, add cheese, and bake!  My mother-in-law, Donna, passed this recipe on to me recently and I am so glad she did!  This dish was fairly uncomplicated and extremely delicious.

Ingredients:

• 6 tablespoons of smart balance butter
• 6 tablespoons of flour
• 1 1/2 cups fat free low sodium chicken broth
• 1/2 cups (soy or fat free) milk
• 2 teaspoons lite soy sauce
• 2/3 cup light grated parmesan cheese
• 8 cups green beans, cooked (fresh, frozen, or canned)
• 2 cups coooked chicken, chopped
• 1/2 teaspoon kosher salt
• pepper to taste

Directions:

1. In a medium saucepan melt butter, then stir in flour, add chicken broth, milk, soy sauce, salt & pepper.
2. Bring to a boil - cook and stir for 2 minutes.  Remove from heat.
3. Stir in 1/3 cup parmesan cheese.  (Sauce will be thick! Do not try to thin out)
4. Add green beans and chicken.
5. Put into a 2 quart greased baking dish and sprinkle remaining cheese.
6. Bake uncovered at 375 degrees for 15-18 minutes.

Spiced Pumpkin Bread with White Chocolate Chips & Walnuts

We were in Savannah for the long weekend and I've just been a little lazy in the kitchen the rest of the week, but today I got an itch to bake something - something with pumpkin in it!  We're also going to North Carolina this coming weekend for a wedding and to see my family so I like to have some kind of newly baked good to share.  Hope they like it :-)

Ingredients 

• 1 cup organic all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon pumpkin pie spice
• 15 oz pure pumpkin puree
• 1 cup firmly packed brown sugar
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate chips

 Directions: 

1. Preheat the oven to 350 degrees F. Spray loaf pan with Pam.
2. Mix the flour, baking soda, salt, and spices together in a small bowl and set aside.
3. In a large bowl, mix pumpkin, sugar, buttermilk, vanilla, and egg together.
4. Add the dry ingredients to wet, mixing just enough to moisten everything (overmixing will make the bread tough and dry). Fold in white chocolate chips by hand.
5. Spread the batter into the prepared loaf tin and bake for about one hour, until set.

Note: If you don't have buttermilk (like myself) just put 1/2 tablespoon white vinegar (or lemon juice) in a measuring cup and fill the rest with regular milk, let sit for 5 minutes and TADA you have buttermilk.

Maple Balsamic Marinaded Pork Chops

I love pork chops because they are a pretty lean meat and I really have to screw it up for Jon not to like.  I wanted to do something different because typically I have not planned ahead and so I have to just marinade in Goya's Mojo Criollo & Salsa Lizano.  Which makes an awesome Costa Rican style pork chop but I wanted something different and these were a hit!  I am already looking forward to having these again next week.

Ingredients:
(Marinade for 1lb of meat)

• 1 1/2 finely chopped cloves of garlic
• 3 tablespoons maple syrup
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• zest of 1/2 orange
• salt and pepper
• 1/2 tbsp rough chopped fresh rosemary (or dried rosemary)

Directions:

1. Whisk together all ingredients and pour over pork chops in a gallon ziplock bag. Refrigerate 6-8 hours or overnight.
2.  Cook in 1 tablespoon of oil in a skillet over medium-high heat about 5-7 minutes per side, or until cooked through. Remove from skillet and serve!  I will often cook the chops with onions and green peppers on top - optional*