I just made the most kickass coconut curry!! My gosh, it's amazing! I'm so freaking excited!
Coconut Curry Shrimp
1-2 tablespoons of olive oil
bag of frozen shrimp
broccoli
baby carrots
3 mushrooms (it was all I had)
can of coconut milk
tablespoon curry powder
Coat a large saute pan (one with a lid) in olive oil. Add broccoli and carrots and let cook on medium low for a few minutes. Add the frozen shrimp and can of coconut milk. Cover and bring to a simmer.
I let it cook down for 10 minutes or so, stirring occasionally. Then I made a little hole in the middle with just coconut milk and added the curry powder and swirled it around, trying to only integrate it into the milk and not get it on the vegetables.
Cover and let it cook down on low heat for ten or so more minutes. Slice up mushrooms, add them to pot and cook for five more minutes. As long as you don't burn the vegetables at the start, and remember to lower the heat, it's impossible to mess up this meal!
This is by FAR the best coconut curry I've made (and I've made a lot of coconut curry). If you cook the vegetables down enough, the broccoli splits a bit and the sauce ends up tasting like a curry broccoli cheese soup. So freaking good.
The single best part about this meal is that BOTH kids are on their third bowl!!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, November 9, 2010
Friday, October 8, 2010
Grilled Cod with Spicy Citrus Marinade
Grilled Cod with Spicy Citrus Marinade
1/4 cup fresh orange juice
1 1/2 tbsp lemon juice
3 tbsp lime juice
1/4 tsp cayenne pepper
2 minced garlic cloves
2 tbsp olive oil
1/3 cup water
1 lb cod fillets
2 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh thyme
Combine orange, lemon, and lime juices in a bowl with cayenne pepper, garlic, olive oil, and water to make marinade. Place fish in a flat dish. Pour in all but 1/4 c of the marinade. Let stand in refrigerator for thirty minutes. Grill or broil fish for three to four minutes per side, basting often with the marinade. After removing fish from the grill or broiler, pour on remaining marinade and sprinkle with chives and thyme.
I got this recipe from CrossFit The Club.
1/4 cup fresh orange juice
1 1/2 tbsp lemon juice
3 tbsp lime juice
1/4 tsp cayenne pepper
2 minced garlic cloves
2 tbsp olive oil
1/3 cup water
1 lb cod fillets
2 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh thyme
Combine orange, lemon, and lime juices in a bowl with cayenne pepper, garlic, olive oil, and water to make marinade. Place fish in a flat dish. Pour in all but 1/4 c of the marinade. Let stand in refrigerator for thirty minutes. Grill or broil fish for three to four minutes per side, basting often with the marinade. After removing fish from the grill or broiler, pour on remaining marinade and sprinkle with chives and thyme.
I got this recipe from CrossFit The Club.
Wednesday, October 6, 2010
Lamb Kabobs without the Kabobs
meat:
1 pound ground lamb
1/2 cup onions, finely chopped
1 tbsp olive oil
3 garlic cloves, minced
3 tbsp fresh mint, chopped
1 tsp ground cumin
1/2 tsp coriander
1/2 cup fresh parsley, chopped
1/2 tsp pepper
Combine all ingredients and form into logs. Broil for 5-10 minutes, flipping once until done (when internal temperature reaches 160°)
vegetables:
Chop red and green peppers, onions and mushrooms into big chunks. Saute with coconut oil until just soft. Add some pepper, coriander and cumin.
Enjoy!
1 pound ground lamb
1/2 cup onions, finely chopped
1 tbsp olive oil
3 garlic cloves, minced
3 tbsp fresh mint, chopped
1 tsp ground cumin
1/2 tsp coriander
1/2 cup fresh parsley, chopped
1/2 tsp pepper
Combine all ingredients and form into logs. Broil for 5-10 minutes, flipping once until done (when internal temperature reaches 160°)
vegetables:
Chop red and green peppers, onions and mushrooms into big chunks. Saute with coconut oil until just soft. Add some pepper, coriander and cumin.
Enjoy!
Sunday, September 26, 2010
Primal Pumpkin Pie
Primal Pumpkin Pie
The crust:
1 1/2 cups almond flour
1/4 cup melted butter
1 tsp salt
The filling:
1 1/2 cups pumpkin puree*
3 eggs
1 cup coconut milk
1/2 cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
1 teaspoon salt
The crust: Combine melted butter, almond flour and salt in a bowl and mix well. Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.
The filling: Combine all filling ingredients in a bowl and mix well.
Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.
*Halve 2 small pie pumpkins, remove the seeds, and slice them into large wedges. Rub the wedges with a little oil and roast on a baking sheet in a 400° oven for about an hour. Scoop out the soft flesh from the skin and puree in the food processor. Or you can buy a can of plain pumpkin.
I only used one of these
Ready to put in the oven
Mmmmm pie!
Comments:
I got this amazing recipe from this primal life. It's one of those "back pocket" recipes. You want a good dessert recipe if the mood strikes, but you're not just going to make a pie to make a pie. Well, I made this pie to just make the pie...because the kids requested and we had a long weekend and honestly, they deserved a good pie.
I had to modify the recipe to make it Allergy Boy friendly. No almonds. No milk. No eggs. I substituted coconut flour for almond flour. Next time I'll only use one cup of flour. The crust was good, but it was thick. I substituted coconut milk for regular milk. I think coconut milk is kind of gross, but it is great for baking. I used Ener-G egg replacer.
For the most part, this recipe is perfect. I have two pretty substantial modifications though. One, there is too much salt in there. The pie was salty—actually salty. Had it not been for this fact, the entire pie would be devoured already. Thank god for the salt. Next time I'll put 1/8 of a tsp in the crust and 1/4 tsp in the pie. Two, I came to find that I'm really not a fan of pumpkin pie spice. That bothered me more than the salt...and it was salty. Really salty. Next time I'll use 1/2 teaspoon of pumpkin pie spice, 2 teaspoons cinnamon and 1/2 teaspoon of nutmeg.
On a sidenote, the pureed pumpkin I made was phenomenal plain. After eating the pie, all I really wanted was a bowl of warm puree with cinnamon...and not so salty crust.
eta:
I will probably only use 1/3 cup of honey next time too.
eta 9.27.10:
I wanted to mark here too, a retraction. On the second day the pie was surprisingly not too salty. So I apologize for the huge deal I made about that, although in all honesty I wasn't trying to be snarky. It just amused me since I was not expecting an overwhelmingly salty flavor. I will still modify the recipe a little bit next time, but not so drastically.
The crust:
1 1/2 cups almond flour
1/4 cup melted butter
1 tsp salt
The filling:
1 1/2 cups pumpkin puree*
3 eggs
1 cup coconut milk
1/2 cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
1 teaspoon salt
The crust: Combine melted butter, almond flour and salt in a bowl and mix well. Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.
The filling: Combine all filling ingredients in a bowl and mix well.
Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.
*Halve 2 small pie pumpkins, remove the seeds, and slice them into large wedges. Rub the wedges with a little oil and roast on a baking sheet in a 400° oven for about an hour. Scoop out the soft flesh from the skin and puree in the food processor. Or you can buy a can of plain pumpkin.
I only used one of these
Ready to put in the oven
Mmmmm pie!
Comments:
I got this amazing recipe from this primal life. It's one of those "back pocket" recipes. You want a good dessert recipe if the mood strikes, but you're not just going to make a pie to make a pie. Well, I made this pie to just make the pie...because the kids requested and we had a long weekend and honestly, they deserved a good pie.
I had to modify the recipe to make it Allergy Boy friendly. No almonds. No milk. No eggs. I substituted coconut flour for almond flour. Next time I'll only use one cup of flour. The crust was good, but it was thick. I substituted coconut milk for regular milk. I think coconut milk is kind of gross, but it is great for baking. I used Ener-G egg replacer.
For the most part, this recipe is perfect. I have two pretty substantial modifications though. One, there is too much salt in there. The pie was salty—actually salty. Had it not been for this fact, the entire pie would be devoured already. Thank god for the salt. Next time I'll put 1/8 of a tsp in the crust and 1/4 tsp in the pie. Two, I came to find that I'm really not a fan of pumpkin pie spice. That bothered me more than the salt...and it was salty. Really salty. Next time I'll use 1/2 teaspoon of pumpkin pie spice, 2 teaspoons cinnamon and 1/2 teaspoon of nutmeg.
On a sidenote, the pureed pumpkin I made was phenomenal plain. After eating the pie, all I really wanted was a bowl of warm puree with cinnamon...and not so salty crust.
eta:
I will probably only use 1/3 cup of honey next time too.
eta 9.27.10:
I wanted to mark here too, a retraction. On the second day the pie was surprisingly not too salty. So I apologize for the huge deal I made about that, although in all honesty I wasn't trying to be snarky. It just amused me since I was not expecting an overwhelmingly salty flavor. I will still modify the recipe a little bit next time, but not so drastically.
Friday, September 10, 2010
Kale Chips
Kale Chips
kale
1-2 tablespoons extra virgin olive oil
sea salt (optional*)
Preheat oven to 350°. Wash and pat dry kale. Tear the leaves from the stems and tear into chip-size pieces. Toss with the oil. Lay the leaves out on parchment paper on a cookie sheet and season with salt. Bake for 10-20 minutes, until kale is brown, but not burnt. It's okay if some of the leaves are still greenish. Let stand for a few minutes before eating.
*The salt is optional, but I recommend it and I never salt anything unless a recipe specifically calls for it. You could also season them with garlic powder, Parmesan cheese, chili powder or the like.
They have a certain air-popped popcorn sort of consistency. They are much crispier and lighter than regular chips and have a delicate texture. They are nothing what I expected, and I am pleasantly surprised. If I ever crave a snack I want to just munch on, this will be my go-to food as a great substitute to chips or pretzels.
kale
1-2 tablespoons extra virgin olive oil
sea salt (optional*)
Preheat oven to 350°. Wash and pat dry kale. Tear the leaves from the stems and tear into chip-size pieces. Toss with the oil. Lay the leaves out on parchment paper on a cookie sheet and season with salt. Bake for 10-20 minutes, until kale is brown, but not burnt. It's okay if some of the leaves are still greenish. Let stand for a few minutes before eating.
*The salt is optional, but I recommend it and I never salt anything unless a recipe specifically calls for it. You could also season them with garlic powder, Parmesan cheese, chili powder or the like.
They have a certain air-popped popcorn sort of consistency. They are much crispier and lighter than regular chips and have a delicate texture. They are nothing what I expected, and I am pleasantly surprised. If I ever crave a snack I want to just munch on, this will be my go-to food as a great substitute to chips or pretzels.
Thursday, September 9, 2010
Curried Hash and Ginger Shrimp Salad
Curried Hash
2 sweet potatoes
2 zucchini
2 shallots
2 eggs
1/2 tsp sea salt (optional)
1 tbsp curry powder
1/2 tbsp cinnamon
5 tbsp coconut oil (I didn't measure this)
Peel and rinse the sweet potatoes. Shred the sweet potatoes and the zucchini. Finely chop the shallots.
In a large mixing bowl, combine the shredded potatoes and zucchini, shallots, eggs, and spices. In a large skillet, heat the coconut oil over medium, add the hash, and cook, stirring frequently until the potatoes are soft and start to crisp up.
Comments:
Mine didn't "crisp up" much, so I raised the heat and added some more coconut oil and that helped a little. Two sweet potatoes and two zucchini make a lot more hash than I expected, so if you don't have a large skillet or want to get some actual crisp on the mixture, I'd either cut the recipe in half, or cook it in a couple batches.
I don't like things spicy and the curry really only adds a bold flavor. It's not burn your tongue/can't feel your lips spicy.
Ginger Shrimp Salad
1 lb medium shrimp (tails removed, cooked, and de-veined – I buy them frozen and already cooked)
3 green onions
1 tsp grated fresh ginger
1/2 tsp crushed garlic
Pinch of sea salt
Palm full of red pepper flakes*
Juice from 1 lemon
Fresh Arugula
Olive oil to taste
1 Avocado
*I didn't use this much, but only because I'm not a fan of that kind of spicy.
If you are using frozen shrimp like I did; thaw, drain, and pat dry with paper towels. If using fresh shrimp, remove tails, de-vein, and toss into boiling water. Bring the water back to a simmer. Once the shrimp rise to the top remove them and place in ice water. Then drain and pat dry with paper towels. Toss the cold shrimp with the lemon juice, ginger, garlic, onions, red pepper flakes, salt, and pepper. Serve on a bed of arugula garnished with sliced avocado and top with a drizzle of extra virgin olive oil.
~~~
Both these recipes can be found here and if you're interested in more recipes, she's got a ton and they all sound so good! I'm going to make her Paleo Apple Muffins tonight, if I can ever step away from the computer.
2 sweet potatoes
2 zucchini
2 shallots
2 eggs
1/2 tsp sea salt (optional)
1 tbsp curry powder
1/2 tbsp cinnamon
5 tbsp coconut oil (I didn't measure this)
Peel and rinse the sweet potatoes. Shred the sweet potatoes and the zucchini. Finely chop the shallots.
In a large mixing bowl, combine the shredded potatoes and zucchini, shallots, eggs, and spices. In a large skillet, heat the coconut oil over medium, add the hash, and cook, stirring frequently until the potatoes are soft and start to crisp up.
Comments:
Mine didn't "crisp up" much, so I raised the heat and added some more coconut oil and that helped a little. Two sweet potatoes and two zucchini make a lot more hash than I expected, so if you don't have a large skillet or want to get some actual crisp on the mixture, I'd either cut the recipe in half, or cook it in a couple batches.
I don't like things spicy and the curry really only adds a bold flavor. It's not burn your tongue/can't feel your lips spicy.
Ginger Shrimp Salad
1 lb medium shrimp (tails removed, cooked, and de-veined – I buy them frozen and already cooked)
3 green onions
1 tsp grated fresh ginger
1/2 tsp crushed garlic
Pinch of sea salt
Palm full of red pepper flakes*
Juice from 1 lemon
Fresh Arugula
Olive oil to taste
1 Avocado
*I didn't use this much, but only because I'm not a fan of that kind of spicy.
If you are using frozen shrimp like I did; thaw, drain, and pat dry with paper towels. If using fresh shrimp, remove tails, de-vein, and toss into boiling water. Bring the water back to a simmer. Once the shrimp rise to the top remove them and place in ice water. Then drain and pat dry with paper towels. Toss the cold shrimp with the lemon juice, ginger, garlic, onions, red pepper flakes, salt, and pepper. Serve on a bed of arugula garnished with sliced avocado and top with a drizzle of extra virgin olive oil.
~~~
Both these recipes can be found here and if you're interested in more recipes, she's got a ton and they all sound so good! I'm going to make her Paleo Apple Muffins tonight, if I can ever step away from the computer.
Thursday, September 2, 2010
Garlic Ginger Chicken with Orange Juice Sauce
Garlic Ginger Chicken with Orange Juice Sauce
Chicken tenderloins
Jasmine rice
Carrots
Broccoli
Cauliflower
orange juice
Coconut oil
seasonings: basil, oregano, pepper, garlic, fresh ginger
I cut up the tenderloins into chunks and sauteed them in coconut oil and seasoned them with basil, oregano, pepper and garlic. Once the chicken was cooked through, I shredded fresh ginger over it and poured orange juice into the pan, covering the bottom. I let it simmer for a couple minutes until it thicken up a bit and then added some more orange juice and repeated the process. This created a nice orange juice syrup that perfectly complemented the ginger and garlic flavor.
I made a batch of Jasmine rice and lightly steamed the vegetables.
When I put the rice in the bowl, I poured a little orange juice over it, just to bump up the flavor a little more then added veggies and some chicken and it was ready to eat!
Next time I will steam the cauliflower separately, so it's a little bit softer and I'll eliminate the rice completely. The cauliflower will make a perfect substitution.
Chicken tenderloins
Jasmine rice
Carrots
Broccoli
Cauliflower
orange juice
Coconut oil
seasonings: basil, oregano, pepper, garlic, fresh ginger
I cut up the tenderloins into chunks and sauteed them in coconut oil and seasoned them with basil, oregano, pepper and garlic. Once the chicken was cooked through, I shredded fresh ginger over it and poured orange juice into the pan, covering the bottom. I let it simmer for a couple minutes until it thicken up a bit and then added some more orange juice and repeated the process. This created a nice orange juice syrup that perfectly complemented the ginger and garlic flavor.
I made a batch of Jasmine rice and lightly steamed the vegetables.
When I put the rice in the bowl, I poured a little orange juice over it, just to bump up the flavor a little more then added veggies and some chicken and it was ready to eat!
Next time I will steam the cauliflower separately, so it's a little bit softer and I'll eliminate the rice completely. The cauliflower will make a perfect substitution.
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