Easy Chicken Curry

This has been one of favorite recipes lately with my grad-school schedule. We all have those days that we need something delicious and quick! This also makes 3-4 servings! 

You just need…

  • 1 crockpot or pressure cooker.
    • Takes about one hour in a pressure cooker. Let it marinate in a crockpot for 4-6 hours.
  • Approximately 1 lb of chicken breasts. I slice these, but I don’t worry about making small pieces. They will become tender and naturally pull apart.
  • Chopped veggies:  celery, onion, and carrotI like to buy a pre-chopped veggie cup at Trader Joe’s. I just dump them in the pot! This is approximately 1/2 cup- 1 cup of each veggie. The portion sizes are ultimately up to you!
  • 1 can of coconut creamSavoy is the best!
  • 2 tablespoons of curry powderI use the simple Curry Powder from Trader Joe’s or Siva’s Madras Curry Powder, which includes a mix of spices. You can find this and many other flavors at Shoreline Central Market. Curry Powder is the way to go. It’s very concentrated, cheaper, and has great flavor. It also isn’t going to have the extra sugar and additives that you will find in pre-made sauces. Let the natural flavors sing for themselves.
  • Water as needed…depends on how runny you like it. I might add around 1/2 cup- 1 cup, but no more.
  • Salt to taste.

Of course, you can experiment with your own version! You can mix up the vegetables, curry, and meat you choose. Ultimately, I think the most important part is using a great coconut cream and curry powder.

I’ll upload a picture soon!

🙂 Kendra

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Summer Burgers

These burgers taste like summer…

If you live in the Seattle area, you’d agree that we have been blessed with amazing weather this spring! I wanted to share a meal I made tonight that began in our garden. It’s the iconic burger grilling time of year now, and I like to make my patties by hand.

The KEY to great patty flavor is fresh herbs. Tonight I chopped rosemary and basil.

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My dad’s side is Italian, and he’s carried on the garden tradition since our nono and nona immigrated to the states. We actually just caught up with my favorite Italians a couple weeks ago! My great auntie on the left, Carmie, turns 100 tomorrow! She is one of the kindest people I know. If I ever live to be a centurion, I hope to be half as beautiful as she is.

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So on to the burgers!

You’ll need:

  • Fresh chopped herbs (small handful of each or to taste. If you don’t have a garden or access to a local market, you can still used dry spices! They just won’t be as strong. I’d recommend basil with rosemary or oregano.)
  • 2 eggs
  • 1 package of ground beef (organic if possible). The nice thing is that the meat goes farther than 1 pkg of pre-sliced patties does.
  • 1/3 cup of almond flour
  • Topping options: lettuce, onion, tomato, avocado, aged cheddar cheese, etc
  • Other spices: salt, pepper to taste
  • Oil for pan

Makes about 5 burger patties  (pic below- my pan could only fit 4 at a time)

Directions:

  1. Chop up toppings as needed: herbs, cheese slices, tomato, etc. I love to slice an onion thinly several times and precook the pieces in a pan with oil. Once they are soft and sweet, I set them aside for later. It also prepares the pan for a delicious patty coating! I leave the burner on very low while I prepare the patties.
  2. In a medium sized bowl combine: 2 eggs, almond flour, herbs/spices. Whip with a fork.
  3. Time to get messy! Add your meat to the bowl and dig in with your hands. Mix the ingredients together like you’re churning dough until the meat is saturated in flavor.
  4. Mold the meat into 5 patties. First, I make a ball with both hands, and then I flatten it. It will form together well and shouldn’t crumble.
  5. Begin the cooking process! Keep the burner on low to prevent splatter. You could also grill this, I bet! I like a non-stick pan to keep clean-up simpler.
  6. There should be no pink inside. I flip the burger over halfway throughout and poke the middle gently when I need to check. Don’t worry about the extra fat the oozes out around the burgers. In the last couple minutes, you can stick a slice of cheese on there too!

If you’re on the Paleo, GAPS, or Simple Carbohydrate Diet, you need to be sure to accompany vegetables or other safe carbs or starches with your meat!

I’m able to eat beans occasionally, so I’ve chosen a great side of beans with a dash of cheese and avocado.

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Homemade Meatballs

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Flavorful & melt-in-your-mouth! An easy recipe, because YOU choose the flavors and outcome. It’s like making a mixed salad– dump it all in a big bowl & stir.

INGREDIENT essentials

  • 1 packet (1-2 lb organic) ground beef
  • 2 eggs
  • Approximately 1/3 cup flour (I prefer almond)
  • Salt & pepper to taste

YUMMY EXTRAS   ~choose all or some

  • Chopped tomatoes or plain organic sauce (1/3-1/2 cup)
  • 1 zucchini, shredded
  • Freshly chopped basil to taste (I love about 3 tbl)
  • Oregano to taste
  • Sweet or red onion finely chopped (1/3 cup)

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DIRECTIONS

  • Add all the extras in a big bowl first! Beef must come last. I’m able to whip the eggs around with the other ingredients pretty easily, and then I stir everything with a spoon.
  • Don’t add beef yet! Spray or oil a large pan (avocado or coconut oil work great and don’t spoil in high heat). Set oven for 350 degrees F

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  • Now for the squishy hands-on part. Dump the ground beef into the large bowl and mix it with the other ingredients with your hands. When everything is thoroughly mixed, you may begin making balls! It’s a lot like making cookie dough balls, except that you don’t have to space them as far apart. The consistency should be wet but NOT runny. You should be able to mold a ball in your hands without any trouble of it breaking apart. If so, you have too much sauce…add in some thickeners like flour. (This may alter the amount of spice you need as well.)
  • Bake for approximately 30 minutes. Meatballs should be a warmly toasted color, cooked inside, but not dark. All of the fat will ooze out of the meat, so don’t be surprised by the appearance of the pan! The meatballs will separate from easily from the fat with a spatula. It’s also generally easy to scrape the fat off the pan.
  • Enjoy! Great with red sauce and parmesan cheese. You can also serve with pasta or a side of veggies! I really enjoy this recipe because the meatballs are tender and break apart easily for eating.

Mom’s Cinnamon Black Bean Soup

I can’t get enough of cinnamon right now. Enjoy this simple and flavorful recipe! Great for a rainy day.

th Serves 3-4

INGREDIENTS:

Chop and saute together in a med-sized pot with oil until clear and soft

1 onion, 2 carrots, 1 celery             (I prefer sweet or red onion)

2 tsp cinnamon

1 tsp salt

Next, add these 3 ingredients into the pot:

2 cups of water or broth

1 cup of plain tomato sauce

1 can of drained black beans

Simmer for 10 minutes. Then you may blend into creamy texture as desired.

Wonderful with avocado sliced on top & a side of potato!

photo courtesy & benefits of cinnamon @ Savor It: http://savorit.blogspot.com/2011/01/season-for-cinnamon.html

The Healthiest Fried Chicken You’ve Ever Seen

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This turned out so tasty I had to remove myself from the room so I wouldn’t keep snacking! And it’s gluten and guilt-free.

4 simple ingredients:

  • 1-2 eggs
  • almond flour
  • chicken breasts
  • avocado oil (doesn’t go rancid in heat, relatively flavorless, plus you get omega 3 and antioxidants!)

Flavoring:

  • salt and ginger to taste

Directions:

*I did this on a “touch and feel” basis. You basically want enough egg and flour to cover your chicken. I used 2 eggs for 4-5 large chicken breasts.

  1. Precook chicken until still tender or very slightly pink.
  2. Slice chicken into strips
  3. Stir egg(s) in separate bowl. Add couple good shakes of salt and ginger. Soak chicken strips for about a minute.
  4. Second bowl: fill with almond flour. Turn soaked chicken pieces in flour until coated.
  5. Heat a frying pan with avocado oil on medium. Should be hot before adding chicken strips.
  6. Turn strips when golden brown (or to preference)
  7. Enjoy!