Coconut Curry Sauce with Brown Rice or Quinoa

This tasted so good and the best part is it is healthy too. It is a great recipe you can make ahead and have when you want it. I love all the combinations of flavors. Delish!

2 1/2 T olive oil
1 onion chopped up
3 cloves of garlic minced
2 tsp salt
2 tsp curry powder
1/2 tsp thyme
2 T honey or other sweetener
2 C water
1 can full fat coconut milk
1 can drained and rinsed garbanzo beans
1 squirt of siracha sauce *optional
3 C cooked brown rice or quinoa or coconut rice
garnish with cilantro if desired

Directions

1. In a large skillet heat oil on medium high until it gets hots. Stir in onions until they start to soften. Stir in the garlic cook on medium heat for a couple minutes.
2. Stir in the salt, curry and thyme.  Stir until all combined cook a couple minutes.
3. Add in the honey or sweetener, water, milk and cook all together on medium heat a couple minutes. Then turn down to medium low and add the garbanzo beans and siracha sauce.
4. Let cook for at least 15 to 20 min to let all of the flavors meld together.
5. Serve with rice or quinoa. Garnish with cilantro if desired. Enjoy!
* The sauce is not thick. It is similar to soup.

Mulligatawny Soup

We have enjoyed some snow. It has been a mild winter here. We were in need of snow. It was the perfect amount of snow for Christmas it made everything so pretty and white. It was fun to stay cozy in our warm home.

This is a wonderful soup that will keep you nice and warm in the winter. It is based on a soup that was popular with army officers in India at the beginning of the century.

Ingredients

3 T olive oil
1 large onion chopped
3 carrots chopped
4 celery stalks chopped
1 large apple peeled and cored and chopped up
2 T whole grain flour
1/4 C chia *Optional
2 tsp curry powder
1 1/2 tsp salt
1/2 tsp thyme
5 1/2  C water
1  14.5 can of whole tomatoes
2 C brown rice cooked
garnish with plain yogurt if desired

Directions

1. Heat oil in large pot add onion, carrots, celery, and apple. Stir and let soften and brown slightly.
2. Stir in flour, for a minute. Then stir in chia*, curry, salt, and thyme.
3. Then stir in water and bring it to a boil. Then stir in the tomatoes. Turn down the heat and let cook on low with the lid on. Le simmer about 30 min.
4. Pour into blender or food processor and blend and pulse until smooth.
5. Return to the pot and stir in the rice and heat until all warm.
6. Serve hot. You can put on a dollop of plain yogurt on top if desired.

Coconut Curried Butternut Soup

This was my dinner tonight. It was so creamy and yummy. I loved it. The flavors all went well together. It would be a fun soup to warm up with on a cool day too. I loved eating these pumpkin muffins with them. Love the color of it as well.
We are enjoying the Fall and all the colors on the trees and mountains. I don't want it to end.


Ingredients

1 T olive oil
1 large brown onion sliced thin
3 garlic cloves minced
1 apple cored and sliced
2 T olive oil
4 C butternut squash cubed and peeled
6 C water
1 T curry powder
1 1/2 tsp salt
3/4 tsp pumpkin spice
3 T honey or for vegan choose another sweetner
1/2 C canned coconut milk

Directions Serves 6

1. In a big pot pour in oil heat up to medium heat. Stir in onions and garlic. Stir until softened for a few minutes.
2. Then stir in apple, oil and squash. Stir and turn up the heat a little. I wanted to kind of roast them a little.  They could even get a little golden colored. Cook together for about 5-8 min.
3. Turn back down the heat to medium heat. Stir in the water, curry, salt, pumpkin spice, and honey. Let the squash cook until soft about 10-15 min.
4. Then use a hand blender or divide in half and blend in your regular blender until pureed.
5. Pour back into the pot and add coconut milk and heat until it is all warm.
6. Serve in bowls.

*Optional: I drizzled some more coconut milk on top and swirled it around with a wooden skewer.

Green Curry Chicken with Brown Rice

A couple of days ago one of my daughters came to make some freezer meals. This is one of the meals that she made. She let us have some too. It is always fun to have someone else to make your dinner. We enjoyed her company as well. It is always a treat to have our family come home.

This is a yummy meal. That we enjoyed for dinner. :) Thanks to my sweet daughter.

Ingredients: Serves 3-4
4 green onion washed and chopped up
1/2 of a small can of green chilies
1 small piece of ginger peeled
2 cloves of garlic
1 1/2 tsp fish sauce
nice handful of fresh cilantro
3 T water
2 T grapeseed oil
4 boneless chicken breasts cut in cubes
1 green pepper. sliced in thin pieces
1 can of coconut milk
salt and pepper to taste
3 C cooked brown rice

Directions:
1. Place in blender or food processor green onions, chilies, ginger, garlic, fish sauce, and water. Blend until it turns into a nice smooth paste.
2. Heat  1 T of the oil on medium heat. Brown chicken on both sides. Take out of the pan and place in dish.
3. Heat 1 T oil and cook the peppers for a couple minutes. Then stir in the paste. Stir and fry together a couple of minutes. The mixture should thicken up.
4. Pour the chicken back in along with the coconut milk. Bring the mixture to a boil. Turn down the heat. Put a lid over the skillet. Allow some space for a little air to escape. Simmer for 10 min.
5. Serve over hot brown rice.
* This could freeze nicely in an airtight container.   

Green Curry Chicken Soup with Brown Rice

I have been enjoying the new world of cooking Thai food. It is fun to try some new foods, and expand into some new flavors. My family is enjoying too. The nice thing is most of the foods I have found don't require a lot of prep time.

This soup is nice. I will add more vegetables into next time. To give it some added nutrition. Enjoy a nice light meal. :)

Ingredients: 6 servings
1 1/2 lb chicken tenders chopped up in thin slices
1 T green curry paste
1 13.5 oz can of coconut milk
2 C rice milk
3 1/2 T honey
3 T fish sauce
1 bell pepper sliced in thin slices (You could use red for a nice color)
*Any other vegetables you would like to throw in carrots, celery, onions etc...
1/2 to 1 C. bamboo shoots drainded (small can)
3 C whole grains cooked (brown rice, quinoa, barley)
1/4 C water and 1/2 T cornstarch to thicken if desired
salt and pepper to taste

Directions:

1. In a frying pan add chicken, curry, milk, honey and fish sauce. Cook until chicken is all cooked on medium heat.

2. Then add the vegetables, let them cook about 5 min until tender.

3. Stir in the bamboo shoots. Turn down, and let cook on med low for a couple more minutes.

4. Thicken with corn starch if desired. Salt and pepper to taste preference.

5. Serve over rice or your favorite cooked whole grain.

Curry Chicken with Brown Rice

My daughter has made this several times. She found the recipe in a magazine a long time ago. It is always a hit. I love eating curry more often when I read all the benefits. :) We made it a little healthier version, by adding brown rice to it. It is fast and easy too. :)

Ingredients:
1/2 C butter
1 C honey
1/2 C prepared mustard * has turmeric In it. :)
2 tsp curry powder
2 tsp salt
3 lbs chicken tenders
3 C cooked brown rice

Directions:

1. In a 9X13 mix all the ingredients together except the chicken and the rice.

2. Add the chicken to the mixture, turning the pieces to coat. Bake uncovered at 375 for 45- 60 min. Turning the chicken after 30 min and rub more sauce on the chicken.

3. Serve with the cooked rice. There will be extra sauce to pour on with the chicken.

Coconut Lime Curry Chicken with Coconut Brown Rice

This was a fun meal. We had some Thai food over the weekend that we enjoyed. :) I decided it would be fun to have some more. It went over well. It is nice to switch it up, and have something new. I guess my family gets new often. :)

Ingredients

Rice
1 1/2 C Brown Rice
1/2 Coconut milk
1/2 tsp grated fresh ginger
1 tsp coconut oil
2 tsp turmeric
1 T dried onions
1/4 tsp salt
1/4 tsp pepper
2 1/2 C water

Chicken mixture
2 C cilantro chopped up
1 T olive oil
1 T coconut oil
2 T lime juice
3 T water
1/4 tsp salt
2 tsp honey
1 tsp curry
1/2 C water
3/4 C coconut milk
1 lb chicken tenders
1 tsp chili garlic sauce *optional (gave it a little zip)
salt and pepper to taste

Directions:

1. Pour all the ingredients for the rice in your pressure cooker, rice maker or pot. Cook the amount of time you normally do for your rice. (I cooked it in the pressure cooker for 17 min on hing pressure and let it sit while I prepared the rest of the meal)

2. Heat in a skillet oil, Cilantro, lime juice, water, honey and salt. Let it cook for about 3 min.

3. Then add the remaining ingredients. (water, 1/2 C coconut milk, curry, chicken and *optional chili garlic sauce. Let them cook together, stirring. Cut up the chicken tenders. When the chicken is all cooked turn to low, add another 1/4 C coconut milk and stir in, and let cook with lid on for 5-10 min. Salt and pepper to taste.

4. I mixed the rice with the chicken. (I didn't add a 1/2 C of the rice. It had enough without it.) You could just pour the chicken on top, it's your preference.

Enjoy! We did!