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.

Teriyaki Marinade with Chicken and Brown Rice

A few years back, I would always order teriyaki chicken when we went out. I always knew I could count on it to be good. I still order it from time to time now too. I just love teryaki flavoring, on any kind of meat. It is always a winner. This marinade could be used on any kind of meat.
I asked my son what he wanted for dinner, and this is what he requested. He is a fan of teriyaki too. He had 3 servings, so I think he liked it. I love being able to whip up my own marinades. It is better for you because you add what you want, and a great way to save money too. I do notice when I eat teriyaki, I am really thirsty afterwards. All the salt in the soy sauce causes that I am sure. That is why it is nice to get the reduced sodium soy sauce, and add a little water. It cuts down the salt. You could add cooked vegetables to this as well. It would add some extra nutrition. Serve them on the side or add directly to the meat.

Ingredients:Sauce
1/3 C reduced sodium soy sauce
1/8 to 1/4 C water
2 T honey
1/4 C orange juice
2 T brown sugar or coconut sugar
2 garlic cloves minced
1 T grated peeled fresh ginger
Optional* green onions chopped up, onions, peppers, carrots, broccoli, etc...
2 lb chicken tenders
3 C cooked Brown rice
1 Toil

Directions:

1. In a bottle or small bowl mix the first 7 ingredients together set aside. (You could use this on any kind of meat. :)

2. In a skillet heat up oil. Cook chicken till light golden.

3. Then pour sauce over the chicken. Let cook together on med-low heat 10 min. If you want to add vegetables, add them in the last couple minutes, so they don't get over cooked.

4. If you have a bosh mixer, you can use the cookie paddles, and pour in the chicken into the bowl, and it just shreds the chicken in a couple minutes. If you don't have one, you can cut it in small pieces, or shred it with 2 forks.

5. Serve over cooked rice.

Honey Seasame Chicken with Whole Grains

It is fun to have another weekend to look forward to. I love this time of year. We get to be a part of 2 weddings. I think it is wonderful, to see couples happy and, getting married. It will be a great weekend. I hope that you have a great one as well.

This was an interesting post you may want to look at, if you haven't already. Also I thought this was an interesting way to eat buckwheat. It is fun to find new ways to eat it.

We enjoyed this meal for dinner. I mixed buckwheat with brown rice to mix it up a little. It was a nice variation. I make a little extra, and then put it in a container for my husbands lunch.

Ingredients:

2 lbs chicken tenders
2 T coconut oil
4 green onions chopped up (I have these in my garden, it is so handy.)
1/2 C honey
1 tsp salt
1/4 tsp garlic powder
1/4 C water
2 T sesame seeds (You could toast seeds in a skillet prior to adding to the chicken)

1 1/2 C brown rice
1/2 C buckwheat
4 C water
salt and pepper to taste

Directions:

1. Heat a skillet then add oil. Add the chicken till light golden. Then add the onions, honey, salt, garlic powder, sesame seeds, and water. Let it cook together for 5-10 min on med. low, so all the flavors can combine nicely.

2. Cook rice, and buckwheat, or just rice. I cooked it in my pressure cooker for 17 min.

3. Then put the rice mixture on a plate, and pour the chicken mixture on top.

The combination of the chicken with the honey was wonderful.

Kasha Varnishkes with Chicken

This was a fun dish to try. I did my own version of this traditional Jewish pasta and buckwheat dish. I didn't have bow tie pasta, so I made due with what I had. I also added some chicken to it, and used green onions instead of regular onions. I thought it would make it more appealing for my family members.

Buckwheat is a wonderful grain. It is a complete protein. It is nice to find ways to include it in our diet. The meal was very light, but filling at the same time. I felt very satisfied after eating it. It would make a wonderful Summer dish.

Ingredients: Serves 5 to 6
1/2 C buckwheat groats (kasha)
1 egg beaten lightly
2 T coconut oil or oil of your choice
1/2 C water
6-7 green onion chopped small pieces or onion chopped thin slices
3 cloves of minced garlic
3 small cans of sliced mushrooms totaled 19.5 oz
3 C cooked farfalle (Bow ties) or pasta of your choice
1 can cooked chicken breast 12.5 oz
1 tsp paprika
1/2 tsp ground pepper
1 tsp salt or season to taste

Directions:

1. In a small bowl mix buckwheat and egg together.

2. In a small sauce pan heat over low heat, and add 1 T oil. Pour in buckwheat. Cook and stir continually until the groats are dry, and the grains are all separated.

3. Add water to the groats; bring the water to boil. Turn down the heat and let simmer 5 to 10 minutes till all the water is absorbed.

4. Then heat a skillet and pour in 1 T oil and heat medium heat. Pour in onions, and garlic until golden. Then add the mushrooms and cook 2 to 3 more minutes. Turn down the heat. Pour in the chicken (I added the water that was in it too). Stir in oat groats. Let cook 2 to 3 minutes. Then add the pasta, paprika, pepper and salt. (save 1/4 tsp paprika to sprinkle on top)

Eggrolls

We have always enjoyed eating egg rolls. I was motivated to make them a healthier meal. So here is what I came up with. My daughter was just telling me the other night, she would like to have these once a week. Success! Those are words we all like to hear, when a repeat performance is requested. :) It is nice they are easy, and make a great dinner. I Love finding healthier ways to make food that I love.

Ingredients:

1 Pkg egg roll wrappers

1 14 oz canned chicken drained

1 pkg of coleslaw or broccoli slaw

3 T soy sauce

small bowl of water

oil for frying (grapeseed oil, olive, or coconut oil or other oil)*

optional--soy sauce or sweet and sour sauce for dipping

Directions:

1. In a medium bowl mix, chicken, slaw and soy sauce.

2. Lay an egg roll out flat. Scoop on a 2 -3 Tbsp of chicken mixture. In the center of the egg roll.

3. Roll the egg roll up like a burrito and seal the seam with water. Then fold the end in and seal with water too.

4. Heat up a frying pan. Pour in 3 T oil and fry until golden on both sides. (the meat is already cooked so no worries there.) Place on a paper towel to drain. You will probably have to add more oil when you put in a new batch.

5. Serve with your favorite dipping sauce or eat plain.

Makes about 9. You could make more if you spooned on smaller servings of chicken mixture.

*I used grapeseed oil last time and it worked great.