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Zesty Tomato Sauce and Roasted Spaghetti Squash

7/28/2016

1 Comment

Click here for a printable recipe!
Click here for the original blog post!

A delicious vegetarian (or vegan meal) - click "read more" for the full recipe!

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Thai Red Curry Chicken with Vegetables

6/8/2016

9 Comments

Click here for a printable recipe!

Click the above picture for a link to the Tom Yum Soup Blog Post that contains information on how to obtain kaffir lime leaves online. Don't be intimidated by the number of ingredients. This dish served with rice will feed a bunch of people and is extremely healthy and tasty.

Ingredients

1.5 lbs boneless/skinless chicken thighs, fat trimmed and cut into ½ inch chunks
1 can unsweetened coconut milk (14.5 oz)
1 tbsp coconut oil (or vegetable oil/safflower oil/grapeseed oil)
1.25 cups skim milk
3-4 kaffir lime leaves, torn
Vegetables: ½ c green beans (blanched and cut into 1 in pieces), 1 large zucchini cut into half moons, 1 large tomato (on the vine/slicer) cut into ½ inch chunks, 4 medium-sized new/red potatoes cut into ½ inch chunks and parboiled (boiled for 5-6 minutes prior), 1 red jalapeno (seeds removed) cut into 1 inch long julienned strips (or green is fine if you can’t find red)
1/3 c fresh pineapple cut into ½ inch pieces
2/3 c Thai basil, roughly chopped
Seasonings: 1 tsp sugar, 1 tbsp fish sauce, and salt to taste. Coconut milk drizzle garnish

Directions

Heat wok on medium heat. Add ½ can of coconut milk, coconut or other oil, and red curry paste.
Mix in red curry paste thoroughly and add chicken. Cook for 7-8 minutes, stirring frequently.
If mixture ever looks a little dry, have ¼ cup skim milk reserved and pour in a small amount.
Add remaining coconut milk (reserve 2-3 tbsp for topping) and 1 c skim milk. Med/High heat.
Add Thai basil, fish sauce, sugar, kaffir lime leaves, and all vegetables. Cook for 6-7 minutes.
Zucchini should be tender (that’s your measuring stick for doneness). Add salt if needed.
Serve with rice and enjoy!

Nutrition (per serving...6 servings total for recipe): 232 calories, 14g carbs, 8g fat, and 26g protein (calculated with www.myfitnesspal.com/recipe/calculator).

9 Comments

Fennel/Tomato/Olive Saute

5/25/2016

3 Comments

Click here for the printable recipe!

Click the image for the original blog post containing this recipe.

Ingredients

1 fennel bulb, sliced (Video on how to slice fennel: https://youtu.be/bFsR7cnIgPs)
8 cherry tomatoes, quartered
4 kalamata or Castelvetrano olives, pitted and sliced into pieces
1 tbsp extra virgin olive oil
pinch of kosher salt (to taste)
3-4 grinds (1/4 tsp) freshly ground black pepper
1 tbsp olive juice
2-3 tbsp of white wine

Directions

Heat oil in medium saucepan at medium/high heat until glistening (about 1 minute).
Add fennel, tomatoes, and olives. Season with salt/pepper and turn heat down to medium.
Cook for 3-4 minutes, or until fennel develops golden brown color. Resist the urge to stir too frequently. Just enough to make sure the fennel does not burn.
Deglaze with olive juice (scrape bottom of the pan). Cook until liquid has gone away (about a 45 seconds).
Deglaze with white wine and cook until there is almost no liquid left (about another minute). Taste for seasoning and adjust appropriately.
Serve, garnished with a fennel frond.

Nutrition (per serving...2 servings total for recipe): 132 calories, 11g carbs, 9g fat (olive oil), and 2g protein. (calculated with www.myfitnesspal.com/recipe/calculator).

3 Comments

Zesty Tomato Sauce and Roasted Spaghetti Squash

Thai Red Curry Chicken with Vegetables

Fennel/Tomato/Olive Saute

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