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Thai Curry Bowl with Chicken or Beef

Serves 4   PRINT

One night I was looking for an easy way to use chicken and was craving something a bit spicy and curry like. Well, I have a new favorite now:) And the great thing is that there are so many variations and you can use up leftovers easily in this dish. I’m making this a gluten free meal and variations for a completely no grain dish. It can be made vegetarian too just by adding more veg and toasted nuts on top. The original inspiration recipe called for packaged ramen noodles, which are gluten free but you can use thin rice noodles prepared as the package says but a tad underdone so they can finish cooking in the liquid and absorb more flavors. You can also get thin brown rice noodles which are healthier than the white. Another option is GoGo gluten free spaghetti noodles which are rice and quinoa. They take a while to cook so again make sure they are slightly underdone. To make this grain free, spiralize a medium zucchini and cook lightly in salted water but again…keep it underdone so it can cook a bit in the liquid and absorb the flavors of the curry.

*2 tablespoons olive or grapeseed oil
*1 lb boneless chicken thighs or breast or a mix, sliced (see beef/seafood variations)
*2 roughly chopped green onoins
*1 teaspoon fresh ginger, grated (you may add more to your liking)
*1 clove garlic, minced or grated
*½ lb lightly steamed asparagus, chopped in bite size pieces
*1 red pepper, thinly sliced (orange or yellow peppers are ok too)
*1 or 2 hot red or green chillies, seeds removed unless you like it really hot and chopped finely (optional)
*12 ounces cremini mushrooms, sliced
*1/4 cup thai red curry paste (yellow or green ok too)
*2 teaspoons smoked paprika
*1 (14 ounce) can coconut milk organic preferably
*4 cups chicken broth preferably home made (use more if you think it’s too thick)
*1/4 cup gluten free tamari (soy like sauce)
*2 tablespoons fish sauce (leave out if vegetarian)
*1/2 cup creamy ORGANIC peanut butter (use almond or cashew butter if you like)
*1 lime, juiced
*2 tablespoons agave for a touch of sweetness
*4 packages Ramen noodle soup, seasoning packets discarded (you may also just use your favorite pasta)
*chopped toasted peanuts or nuts of your choice, for serving
*chopped cilantro, for serving

Instructions:

Prepare your noodles or zucchini noodles as I mentioned above. Cooked to a slightly underdone state. Set aside.

Season chicken with salt and pepper. Heat a large pot over medium high heat. Add 1 tablespoon oil and the chicken or whatever meat you are using. Brown the chicken for about 5 to 10 minutes or until the chicken is barely cooked through. Remove the chicken from the pot and reserve.

Add another tablespoon of oil. Cook the mushrooms until slightly browned and add the peppers (sweet and hot), garlic, green onions, asparagus and any other veg you may be using. Cook until veg are lightly cooked. Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies. Add 1 cup chicken broth and allow to heat up. Carefully stir in the peanut butter until completely smooth.

Add the chicken back into the pot along with the coconut milk, remaining chicken broth, tamari, fish sauce, lime juice and agave. Bring the soup to a boil then turn to simmer. Add the noodles and cook for 5 minutes or until happy that they are fully cooked.

Once the noodles are ready, serve soup immediately and garnish with fresh chopped cilantro and peanuts.

Variations: Use sliced beef fillet or ground beef. You can use other veg like snow peas, zucchini, green beans or whatever you like or may have leftover. You could also use prawns (shell removed) and just let them cook in the liquid at the end with the noodles for a few mins. Other white fish like cod or halibut can work here too. Instead of chicken broth, use beef broth if using beef in the dish. If using seafood, stick with the chicken broth.
You can get a coconut based sauce to replace tamari. It’s called Naked Coconuts- soy free seasoning sauce-organic and raw. Coconut Milk-Let’s Do…Organic-organic creamed coconut.
If using veg that are harder like broccoli or cauliflower, lightly steam first.
Now get creating:)

How a spiralizer works.

 

 

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Seafood Terrine-Impress Your Guests with this EASY Appy

Seafood Terrine can be switched up with different centers

Seafood Terrine can be switched up with different centers

I can still remember the first time I had terrine. Rodney and I were at the Oyster Bar in Washington on the Chuckanut Trail. What an amazing restaraunt! I ordered a seafood terrine for my appy. That was it. I was in love! I had to figure out how to make it myself although at the time I was sure it was very time consuming and hard to do. Well, I was wrong.Terrine may sound daunting to make but it isn’t. Not with this quick and easy recipe which works every time and doesn’t need a water bath. Seriously…it only takes about 15 minutes to make and less than hour to cook. You will need a food processor and a proper terrine pan is helpful but it can be made in a loaf pan. The difference between the 2 is that the terrine pan has thick cast iron walls and is skinnier. My pan is pictured below and it’s made by Chasseur. A good terrine pan should last you a life time and you can use it for meat loaf too. My pan was around $140 but they may be available for less.This recipe started out as a Lobster Terrine but I’ve changed it over the years to make it more affordable but if you are feeling decadent, by all means use some lobster in the middle. I’ll give you some variations at the end of the recipe.

Lobster Terrine with Herb Mayonnaise Print

4 ounces cooked lobster meat (variations: lox, fresh cooked or frozen crab, asparagus, spinach)
6 ounces raw prawns (buy small ones as they are less $$ and since they will be pureed it doesn’t matter)
6 ounces scallop meat (raw)
6 ounces salmon meat (raw) make sure the bones are removed-ground salmon is ok here too
8 ounces whipping cream
3/4 ounce salt (about 2 tsp)
1 generous pinch nutmeg
1 generous pinch cayenne
1 TBSP butter at room temperature for buttering pan

Using a food processor, purée shrimp, scallops, salmon, salt, nutmeg, and cayenne until relatively smooth. Add the cream and blend until incorporated.

Butter a terrine pan or loaf pan.

Pour 1/2 the fish mix into the mold, lay the lobster meat or whatever filling variation you are using over the top down the middle lengthwise (Don’t cover the whole middle area all the way to the edges or the terrine won’t hold together when sliced.) then fill with the rest of the fish mix. Tap the mold a couple of times on the kitchen counter and cook in a preheated 300° oven for 45 minutes. I don’t put the lid on the terrine dish but I can’t see why you can’t if you wish. Insert a wooden skewer to test for doneness. If the skewer comes out clean, it’s ready to come out of the oven.

Put the terrine in the refrigerator and wait 2 hours before slicing. Serve with a basil or dill mayonnaise (Just blend a good quality mayo with fresh chopped basil or dill and a squeeze of lemon). This can be served on individual plates lined with lettuce and a wedge of lemon and sprig of parsely, basil or dill for decoration or the slices can be served on a large platter for people to help themselves. A friend commented the other night that it was fantastic just with a squirt of lemon. Put some good crusty bread or baguette out to slather it on. Yum! AND you know what? It really is good for you too. No need to feel guilty eating this creation.

My comments and variations:

Don’t worry too much about exact weights. You could use white fish but the salmon makes it pink and pretty. Some lightly steamed asparagus layered down the centre will also work instead of lobster or you can use spinach that’s been steamed until wilted & cooled. Squeeze out excess moisture and use instead of the lobster. Also lox, smoked salmon or cooked crab work well as the filling.

This can be made a day or 2 ahead and left in the pan until ready to serve.

Tip: If you are using a loaf pan, you might need to do 1 1/2 or 2 x the amount this recipe calls for depending on the size of your pan and you don’t want the terrine to turn out too squatty. It should be about 2 1/2 to 3 inches high when cooked.

terrinepan

 

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It’s Spring! Asparagus is Here!

Second Course: Asparagus with Morels

I happen to love asparagus and it’s in season now so it’s at its prime. I usually just lightly steam it and sprinkle some lemon juice on it but it’s fun to get creative when I have the time.

Here’s a few facts…Asparagus is a perennial vegetable that is the member of the lily family. Originally from the Mediterranean region, it is now grown in countries like United States, Mexico, Peru, France and Spain. The most commonly eaten variety of asparagus is the green and white and there is also a purple variety, which is less common. Asparagus is known for its innumerable health benefits. Eat fresh as opposed to canned as it has more nutrients. Check out a few of the nutritional benefits of asparagus…

  • High content of vitamin K and Folate
  • High content of folic acid makes sure that if you eat asparagus during the time you are conceiving, it helps prevent serious birth defects
  • Cleanses and strengthens gastrointestinal tract and colon
  • Treats arthritis, asthma, water retention, PMS due to the fact that it is considered to be a diuretic (anti-inflammatory)
  • Naturally detoxifies the body

Creamy Asparagus Soup

I’m checking out a raw Cream of Asparagus Soup recipe and will post if it works out ok.

 

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