Thai Red Curry Chicken Soup

This simple recipe came from "Men's Health" March 2016 magazine and it is a keeper!!  Not only is it fast to assemble, but requires minimal ingredients and is incredibly flavourful.  The recipe only made enough for one serving so I have provided a recipe which makes 4 servings!

THAI RED CURRY CHICKEN SOUP

Ingredients:

4 tbsp Thai red curry paste

8 cups low-sodium chicken stock

2 tsp fish sauce

1 can of coconut milk

Juice of 2 limes

2 cups shredded, cooked chicken (I used a pre-cooked BBQ chicken from the grocery store)

Thinly sliced Thai red chilies (optional)

Torn mint leaves (optional)

• In a large pot, combine the Thai red curry paste with the chicken stock, fish sauce, coconut milk and lime juice.  Stir to dissolve the curry paste.
• Bring to a boil and reduce head to medium low.
• Add chicken and stir.  Heat until chicken is warm (2 to 3 mins)  Taste and season if necessary, with salt,
• Serve with sliced red chilies and mint leaves sprinkled on top - you could even garnish with a squiggle of sriracha sauce if you like it really hot!
• ENJOY!

Toasted Coconut Rice Pudding with Bananas

For Christmas Eve dinner everyone chose my homemade macaroni and cheese with garlic bread for dinner, but I decided to surprise them with a traditional dessert that the whole family loves, but with a tropical twist!  I found this recipe in "Alive" magazine and it is a definite keeper!!

TOASTED COCONUT RICE PUDDING WITH BANANAS

Ingredients:

3/4 cup unsweetened coconut chips (I bought some in the organic section of the grocery store and they were made by "Hippy Snacks")

4 cups unsweetened plain coconut milk beverage (can be found in the refrigerator section at the grocery store - mine is made by "Silk")

1/2 cup arborio rice

1/4 cup short-grain brown rice

2 tbsp maple syrup

1 tsp vanilla extract

1/4 tsp sea salt

1/8 tsp ground allspice

2 bananas sliced, or any tropical fruit of your choosing (mango, pineapple, etc)

• In a large pot or large high-sided skillet, stirring constantly, bring 3 cups coconut milk, arborio rice, and brown rice to a boil.  Reduce to medium and cook uncovered, stirring often, for 20 minutes.  Reduce to medium-low and cook for 20 minutes longer. 
• Stir in remaining cup of coconut milk, 1/2 cup coconut chips, maple syrup, vanilla, salt and allspice.  Continue to cook uncovered over medium-low heat, stirring often, for 10 to 20 minutes or until mixture is thickened and rice is tender.
• Chill pudding for at least 6 hours.
• Serve garnished with banana slices and remaining coconut.
• ENJOY!

*If you cannot find coconut chips, unsweetened shredded coconut that has been toasted, is a good substitute.

*If you do not like coconut, substitute the coconut milk with almond milk, and replace the coconut chips with slivered blanched almonds.

Butternut Squash and Chickpea Curry

I needed something that would be quick and easy, include ingredients that I had on hand, and would make enough for a couple of dinners...Jamie Oliver to the rescue!  This recipe popped up on my Twitter feed and it completely fit the bill.  My only complaint is that it isn't hot enough for me, but my kids enjoyed it (and I just added more chili to mine!)  For someone who doesn't love leftovers; I ate this all week and enjoyed it more and more as the flavours deepened!!

BUTTERNUT SQUASH & CHICKPEA CURRY
Ingredients:

1 butternut squash, peeled, seeded and diced into 1" chunks

1 tbsp freshly grated ginger

1 large onion, diced

4 cloves of garlic, minced

1 fresh red Thai chili sliced

1 bunch of fresh cilantro, leaves removed and stems finely diced

1 tbsp coconut oil

1 tsp mustard seeds

1 tbsp curry powder

1 tsp turmeric

1 large can of diced tomatoes

2- 400g cans of coconut milk

2-400g cans of chickpeas, drained and rinsed

• Melt coconut oil over medium high heat in a large skillet.  Add ginger, garlic, red chili and onion.  Stir frequently until golden brown.  Add mustard seeds, curry, and cilantro stems.  Saute until crispy.
• Add the turmeric, can of tomatoes with juice, and coconut milk.  Bring to a boil and add squash and chickpeas.  Reduce heat to medium and simmer until tender and sauce has thickened (approximately 25 to 30 mins).
• Serve over a bed of basmati rice.
• ENJOY!

Green Curry Chicken with Asparagus

I found this recipe in the "Foodland Ontario" 2013 calendar that I picked up at "Cooper's CSA Farm & Maze" when I got my CSA box.  There are a lot of great recipes in this calendar so if you see one, grab it!
I only had bone-in chicken thighs on hand, so my photo does not look as lovely as the one in the calendar that uses boneless so they can be cut into chunks.  I think next time I will make the effort to use boneless for presentation purposes, but the flavour is phenomenal and it is super-easy to create!

GREEN CURRY CHICKEN WITH ASPARAGUS

Ingredients:

1 onion, chopped

2 cloves garlic, minced

2 tbsp green curry paste

2 tbsp coconut oil (or whatever oil you prefer to use for cooking)

1 lb skinless, boneless chicken thighs, cut into chunks

1 can light coconut milk

375g asparagus, trimmed and cut into 1" pieces (mine were a little too big...I was rushing unfortunately!)

1 tbsp fish sauce or soy sauce (I used 1/2 tbsp of each as I have them on hand!)

1 tbsp lime juice

2 tsp liquid honey

1/2 tsp grated lime rind.

• In a large deep skillet, cook onion, garlic curry paste and oil over medium-high heat, stirring until softened.  
• Add chicken and saute until lightly browned (approx. 5 minutes).  Add coconut milk, 1/2 cup water and asparagus;  bring to a boil.  Simmer uncovered for 15 minutes or until the juices run clear when chicken is pierced with a knife tip.
• Add fish sauce, lime juice, honey and lime rind.  Stir to blend and serve over a bed of rice, or on its own with flat bread for sopping up the delicious curry sauce!
• ENJOY!  

CHOCOLATE AVOCADO PUDDING

I was having a big-time chocolate pudding craving, but since I can't tolerate dairy, thought I would just have to suppress the craving....until I found this recipe in  Viva Magazine!!!  It is so ridiculously simply (only 4 ingredients?!) and healthy too!!

CHOCOLATE AVOCADO PUDDING

Ingredients:

1 ripe avocado

3 1/2 tbsp cocoa powder

1/3 cup coconut milk

2 tbsp maple syrup

• Using a blender, combine the avocado, cocoa powder, coconut milk and maple syrup until smooth.  Refrigerate the mixture for 20 minutes.
• Spoon the pudding into 2 serving bowls and use your favourite topping (shredded coconute, berries, nuts, etc)
• ENJOY!!!  

Curried Crab with Coconut and Chili

So good that Emeli wore it!

The boys digging in like savages!

 Greg and I were watching the "Food Network" and Chef Curtis Stone came on to discuss the best dish he has ever made.  It looked so yummy and easy that we decided to give it a go!  We even went so far as to cover our table with a big sheet of plywood and put kraft paper on top of that for the shells!  Then we invited our friends Mike and Emeli over and feasted!!!!  It is delicious and I think this sauce would be excellent with fish, shellfish, chicken, veggies or even beef!!!!  DO NOT skimp on toasting and grinding the whole spices ~ the flavour that is produced is what makes this dish!!!!

CURRIED CRAB WITH COCONUT & CHILI

Ingredients:

2 1/4 lbs live crab (we used blue crab)

1/4 cup whole coriander seeds

1 1/2 tbsp cumin seeds

1 tbsp whole black peppercorns

Sea salt, to taste

2/3 cup white wine vinegar

1/4 cup desiccated unsweetened coconut flakes

1 tbsp finely grated fresh ginger

5 garlic cloves

1 white onion, chopped

1 large green chile, chopped roughly

1 tbsp coconut oil (or olive)

1 medium ripe tomato, diced

10 fresh curry leaves (didn't have this so I used 2 tbsp hot curry powder)

2 tsp turmeric

1 tbsp chili powder

1 can of unsweetened coconut milk

• Place the crab in the freezer for 2 hours, or until it stops moving (this is really a humane way of killing them because they just go to sleep ~ especially if you are squeamish about killing them!  Otherwise buy frozen!!)  Remove the legs and crack them with a rolling pin.  Remove the top fo the shell and clean out the insides with your fingers.  Chop the crab and top shells in half.
• Heat a medium skillet over medium heat.  Add the coriander seeds, cumin seeds, and peppercorns.  Stir constantly until they become fragrant and toasted, approx 3 to 4 minutes.  Cool completely.
• To make the paste, grind the toasted seeds with a pinch of salt using a mortar and pestle or a spice grinder.  Transfer this dry mixture to a food processor and add the vinegar, coconut flakes, ginger, garlic, chile and onions.  Blend to form a paste.  
• Heat the oil in a large Dutch oven over low heat.  Add the paste and saute until fragrant and some of the juices evaporate, approx. 5 to 10 minutes.  Add the tomato, curry leaves, turmeric, chili powder, and a pinch of salt and cook until the tomato are tender and melting into the sauce, approx 5 mins.  Add the crab and 1/2 cup water, increase the heat to medium and bring to a boil.  Reduce the heat to low and simmer until the crab pieces are cooked through, approx 10 mins.  Mix in the coconut milk and simmer for 2 to 3 mins to allow flavours to blend.  DO NOT boil the coconut milk as it will split.
• Place the crab either directly on your kraft paper or on a big platter and dig in!!!

      

    

Caribbean Sunset Soup

The name, ingredients and ease of preparation attracted me to this recipe...the taste made it a family favourite!  There really is very little not to love in this delicious soup!  (BTW, I really must apologize for the quality of the photographs lately...my camera took a dive down the stairs and is quite sick...so I am currently using my Blackberry.  Hopefully I will get a replacement soon so I can resume my usual "food porn" quality shots!! LOL!)

CARIBBEAN SUNSET SOUP

Ingredients:

1 tbsp oil (coconut or olive)

1 small onion, chopped

1/2 tsp mild Indian curry paste

1lb sweet potato (about 1 large), peeled and finely diced

1 clove garlic, peeled and chopped

3 cups vegetable broth

1 cup "Thai Kitchen Lite Coconut Milk"

1 lime

2 tbsp chopped fresh cilantro

1/2 tsp freshly ground black pepper

•    In a Dutch oven or medium sized pot, heat oil over medium heat.  Add onion and curry paste and cook, stirring often, for approximately 5 minutes.  Add potato and garlic to the pot and continue stirring frequently for approximately 10 minutes, or until the potato has softened slightly.
• Stir in the broth and bring to a boil.  Reduce heat to medium low and simmer, covered, for 10 to 15 minutes, or until potato is completely soft.
• Transfer soup to a blender or food processor and blend until totally smooth.  Return to pot and stir in coconut milk. 
• Using a zester or grater, remove the peel from the lime and add 1 tsp of fine zest to the soup.  Juice the lime and add 2 tsp to the soup.  Stir in the cilantro and pepper.  Heat through on medium low.
• ENJOY!          

South Indian-Style Vegetable Curry

This easy one-pot meal is perfect for using up any of those random vegetables in your crisper!  There are many ingredients, but don't let that deter you - the complex flavours created from using these spices and vegetables is delicious!!

SOUTH INDIAN-STYLE VEGETABLE CURRY

Ingredients

2 tbsp coconut oil, or olive oil

1 large yellow onion, finely diced

4 medium cloves garlic, minced

1-2" piece of fresh ginger, peeled and finely grated

1 tbsp ground coriander

1 1/2 tsp ground cumin

3/4 tsp ground turmeric

1/2 tsp cayenne

1 tbsp tomato paste

2 cups vegetable broth

1 cup light coconut milk

1-3" cinnamon stick

Sea salt and black pepper

1 small cauliflower, broken into florets

1lb sweet potatoes, peeled and cubed into 1" cubes

2 medium tomatoes, coarsely chopped

2 lrg carrots, peeled and cut into 1/2" thick rounds

1can chickpeas, drained and rinsed

4 lightly packed cups of fresh baby spinach

2 tbsp fresh lime juice

1 tsp finely grated lime zest

2 tbsp chopped fresh cilantro

• In a large Dutch oven, heat the oil over medium-high heat.  Add the onions and cook, stirring occasionally until beginning to brown (2 to 4 minutes).  Reduce heat to medium and cook until the onion is richly browned (5 to 7 minutes more).  Add the garlic and ginger; cook stirring for 1 minute.
• Add coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices.  Add the tomato paste and stir until well blended with the spices.
• Add the broth, coconut milk, cinnamon stick, 1 tsp salt, and 1/4 tsp black pepper and bring to a boil.  Reduce the heat to medium and simmer for 10 minutes.
• Add the cauliflower, sweet potatoes, tomatoes, and carrots. Simmer until the vegetables are tender, 20 to 25 minutes.  Discard the cinnamon stick.
• Stir in the chickpeas, spinach, lime juice, and zest;  cook until the spinach has wilted (about 3 minutes).
• Serve garnished with the cilantro and ENJOY!

Thai-Style Lentil & Coconut Soup

I simply love the flavours of Thai cuisine and since I am on a total soup-kick this month, this soup satisfied my cravings to a "T" !!!  With the addition of the chili and the paprika, this soup can have a little 'kick' to it, but the coconut milk helps to reduce the burn.  This soup is so substantial that it is practically a meal in itself, but is equally as wonderful with a warm roti or naan bread on the side!!!

THAI-STYLE LENTIL & COCONUT SOUP

Ingredients:

2 tbsp coconut oil (or grapeseed, avocado, or EVOO)

2 red onions, finely chopped

1 red chili, seeded and finely sliced

2 garlic cloves, chopped

1" piece of fresh lemon grass, outer layers removed and heart thinly sliced

1 cup red lentils, rinsed

1 tsp ground coriander

1 tsp paprika

400mL of coconut milk (unsweetened)*

3 3/4 cups water

Juice of 1 lime

3 spring onions, finely sliced

1 cup fresh cilantro or parsley, finely chopped

Salt and freshly ground black pepper, to taste

• Heat the oil in a large pot and add the onions, chili, garlic and lemon grass.  Cook for 5 minutes or until the onions have softened, but not browned.  Stir occasionally.
• Add the lentils and spices.  Pour in the coconut milk and water and stir to combine.  Bring to a boil, reduce the heat and simmer for 40 to 45 minutes, until the lentils are soft.
• Pour in the lime juice and add the spring onions, cilantro salt and pepper, reserving a little of each of the spring onions and cilantro for garnish. 
• ENJOY!

*When you are using canned coconut milk, shake it well before opening as this will ensure that the layers of milk are well combined.*

Chicken Tikka Masala

India LOVES chickpeas and enjoys spicy foods so since pulses and legumes are recommended on her diet, I decided to use up some leftover chicken and create a version of the traditional Indian dish, Chicken Tikka Masala!  I have included the recipe for the basmati rice as well!!!  Hope you like it as much as my family (and India's friend!) did!!!

CHICKEN TIKKA MASALA

Ingredients:

2 cups sliced, cooked chicken

I can chickpeas, drained and rinsed

4 tbsp olive oil

2 onions, thinly sliced

1-1" piece of fresh gingerroot, freshly grated

2 garlic cloves, minced

6 cardamom pods, bruised*

2 tsp garam masala

2 tsp ground coriander

1 tsp chili powder, or to taste

1 can of low fat coconut milk

2 tbsp tomato paste

4 tbsp hot water

1/2 tsp salt

1/2 tsp stevia or agave syrup

Chopped fresh coriander, for garnish

Juice of half a lime

• Make the sauce by heating the oil in a large skillet, add the onions, ginger and garlic and cook over medium heat, stirring frequently, for approximately 5 minutes or until softened but not coloured.
• Add the spices and fry, stirring for 1 to 2 minutes, until fragrant, then add the coconut milk, tomato paste, water, salt and stevia.  Bring slowly to a boil over medium-high heat and then lower to a simmer.  
• Add the chicken and saute for 10 minutes or less (until the chicken and chickpeas are warmed through)
• Serve over top the basmati rice and garnish with chopped coriander and squeeze lime juice over top!

* to bruise the cardamom pods, simply lay them on a chopping board and with the flat side of your knife, press downwards (much as you would to remove garlic skins).  They are a relative of ginger and the seeds are what emit the aroma. If you are not fond of cardamom, just omit from this recipe!*

SAFFRON BASMATI RICE

Ingredients:

1/2 tsp saffron threads

3 cups boiling water

1/4 cup olive oil

2 large onions, sliced thinly

1 1/2 cups basmati rice, rinsed through a strainer

1 tsp whole cloves

4 whole cardamom pods

1 tsp salt

1 tsp freshly ground black pepper

• Put the saffron threads in a small bowl with 1 tbsp of the boiling water and leave to soak for 20 to 30 minutes.  Heat the oil in a large heavy-bottomed pot and add the onions.  Saute for 4 to 5 minutes until softened.
• Add the rice to the onions in the pan and stir in the cloves, cardamom, salt and pepper.  Saute 3 minutes, stirring frequently.
• Pour the remaining boiling water into the pan, together with the saffron and its soaking liquid, then lower the heat and simmer for 15 to 20 minutes, until rice is cooked.
• Drain well and transfer the rice to a serving dish. ENJOY!

Summer Vegetables with a Spicy Coconut Curry

I have to admit that the two vegetables I really don't enjoy are eggplant and green beans. Both of which I have received recently in my CSA boxes from "Cooper's CSA Farm & Maze"...so when I saw this recipe in July's edition of 'Chatelaine', I decided to give it a go since I do love coconut, curry and lentils!
It was DELICIOUS!!! My husband and I loved all of it; the kids tried it but predictably ate only the lentils (dal) on top!

SUMMER VEGETABLES WITH SPICY COCONUT CURRY

Ingredients

1/2 cup red lentils

500g green beans, trimmed and cut in half

2 tbsp Indian curry paste (I used a Tikki Masala sauce because that's what I had on hand)

1/2 can (200mL) of coconut milk, preferably light

1/8 tsp salt

2 Japanese eggplants (I used Sicilian because this is what I had)

1 tbsp vegetable oil

1 small onion, sliced

lemon wedges

1/4 cup chopped fresh cilantro (optional)

4 whole wheat naan breads (optional)

• Combine the lentils with 2 1/2 cups water in a medium pot. Bring to a boil and reduce heat to medium-high and simmer uncovered, stirring frequently, until lentils soften. Approximately 8 minutes. Set green beans in a steamer basket over the lentils. Steam covered for 7 minutes and remove. Mix curry paste with 1 tbsp water and then add to the simmering lentils. Stir in the coconut milk and salt. Simmer, uncovered for 7 to 9 minutes more, or until thickened.
• Slice eggplants in quarters lengthwise then into 2" wedges while lentils simmer. Heat oil over medium-high heat in a skillet and saute onions until softened. Add eggplant and cook till tender (approx. 7 minutes). Add steamed green beans and toss to combine.
• Serve the green beans, onions and eggplant with the creamy lentils over top and garnish with cilantro and lemon wedges!

*I don't have a steamer basket so I steamed the green beans separately. Also since I used a curry sauce and not a paste, I omitted the water. Lastly Japanese eggplants are generally firmer in texture than Sicilian*

Dal - An Indian Red Lentil Dish

Dal is one of those Indian comfort foods that I could just eat contentedly with a piece of warm garlic naan bread! This is a delicious recipe that incorporates a smoky flavour that really hits the spot!

MURKHA DAL

Ingredients:

1/4 cup butter

2 tsp black mustard seeds

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp grated gingerroot

1 tsp turmeric

2 green chilies, deseeded and finely chopped *wear gloves!!*

1 cup of dried red lentils

4 cups water

1 1 /4 cups coconut milk

1 tsp salt

• Melt the butter in a large saucepan over a medium heat. Add the mustard seeds and cover the pan - when you can hear the seeds popping, add the onion, garlic and gingerroot (this smell emanating from the pot just makes my mouth water!!)
• Cook uncovered until they are soft and the garlic is brown - about 7 to 8 minutes. Do not worry that the garlic is burned to the bottom of the pan - this is what produces the heavenly smoky flavour.
• Stir in the turmeric and green chilies and cook for 1 to 2 minutes until the chilies soften a little.
• Add the lentils, and cook for 2 minutes, stirring frequently, until they begin to turn translucent.
• Add the water, coconut milk and salt. Stir well and bring mixture to a boil. Reduce heat to a simmer and cook for 40 minutes, or until the desired consistency is reached. You may like it more liquid than I do, in which case 40 minutes will be about right. For a thicker consistency you will need to cook it about 10 to 15 minutes longer.
• Serve immediately and ENJOY!!!