Saturday, April 4, 2015

Yummy Chicken Curry

This recipe is yum and super easy! 

4 TBS butter
1/2 onion or small onion, blended
2 TBS curry powder (or less if you don't want it as spicy)
1/2 cup cornstarch
2 tsp salt
2 tsp sugar
1/2 tsp ground ginger
3 cups chicken broth
3 cups coconut milk (two cans)
4 cups cooked chicken
1 tsp lemon juice
cooked rice

Melt butter in pan.  Saute onion and curry powder for a few minutes until onion is translucent and curry powder aromatic.  Mix together cornstarch, salt, sugar and ginger in a small bowl.  Whisk into onion mixture until smooth as you can get it.  Whisk in chicken broth and coconut milk.  Bring to a boil, whisking often.  Boil until thickened.  Add chicken and lemon juice, and heat to warm.  Serve over rice.

Can top with almonds or peanuts, sliced green onions, sauteed stirfry veggies and/or onions, pineapple, coconut, etc.

Tuesday, January 20, 2015

Crockpot Honey Sesame Chicken

So simple, so tasty.  

3 lbs boneless/skinless chicken breasts or chicken thighs 
1 c honey 
1/2 cup soy sauce (or bragg's liquid aminos for GF or GF soy sauce) 
1/2 blended onion
1/4 c ketchup 
2 TBS Olive oil 
1 tsp garlic powder 
3 TBS cornstarch
6 TBS water 
Sesame Seeds 

Put chicken in the crockpot.  Combine honey, soy sauce, onion, ketchup, oil and garlic powder.  Pour over top of chicken.  Cook low 3-4 hours, or high 1.5-2.5 hours.  Take chicken out and shred or cut into bite size pieces (your preference).  Strain sauce if needed and put back into crockpot.  Mix cornstarch in water (I put it in a jar and shake it.)  Whisk cornstarch into sauce.  Put lid back on and simmer 10-15 more minutes until thickened.  Add chicken back to sauce when you want.  Serve over rice, sprinkle with sesame seeds if desired.  


Tuesday, January 13, 2015

Quick Toasted Coconut Granola

You probably don't have too many granola emergencies, but there are times when you want it faster than two hours, and this is quick and easy.  

6 C. rolled oats (use GF oats if you want gluten free)
1 c. coconut
3/4 c. chopped or sliced almonds
1 TBS cinnamon
3/4 c. honey
3/8 c. coconut oil

Combine first 4 dry ingredients in a bowl.  In a large (family-size) electric skillet, melt honey and oil at about 350 degrees (med heat). Add dry to the honey/oil mixture and stir to coat.  Stir often to prevent burning for about 12 minutes.  Cool and it will get crunchy.

If you don't have a large electric skillet, you can half the recipe and do it in a smaller electric skillet or in a large frying pan.
 

Thursday, December 18, 2014

Baked Potato Soup

This is one of my husband's favorites.  I've adapted the recipe to be gluten free and dairy free for my allergic kids and it's still just as tasty as the original dairy-laden version.   

1/2 lb bacon (or so)
2/3 c. butter*
2/3 c. flour or cornstarch for gluten free
2 TBS better than bouillon + 6 c. of water (or 6 c. chicken broth/stock)
1/2 onion, blended
9 small or 4 large baked potatoes
5 green onions, chopped
1-2 cups shredded cheddar cheese*
1 c. sour cream*
1 tsp salt (or to taste)
Black pepper to taste

If your potatoes aren't baked yet, you can scrub them, poke them with a fork and cook in the microwave.

Preheat oven to 400 degrees.  Line a baking sheet (use one with edges!  Like the 15x10x1" tray) with tin foil.  Lay the bacon out on the tin foil.  Bake for 15-20 minutes or until crispy how you like it.

In a large pot, melt the butter.  (You can also use bacon grease or any combination of butter/grease.) Add 1/2 blended onion to the butter and saute 3-4 minutes until translucent.  (Blend the onion in a blender by adding a little water.)  Mix in the 2 TBS of better than bouillon (if using) with the butter/onion mix.  Then add the flour or cornstarch and mix to make a paste.  Add water or chicken stock.  Bring to a boil and let thicken on med. heat.

Peel the potatoes and mash slightly, depending on how chunky you like the soup.  Add potatoes and season to taste.

Set out the following for toppings:
Green onions
Cheddar cheese
Sour cream
Crumbled bacon

*This soup tastes fabulous even without the dairy toppings.  Also, most people who are allergic to dairy can still eat butter, but if not, substitute bacon grease or another dairy-free alternative.   Sour cream and cheese can also sometimes be tolerated by lactose-intolerant people like my 3 year old who doesn't do well with straight milk/ice cream.

Tuesday, November 11, 2014

Warm Chocolate Pudding

Serve this with vanilla ice cream for a real treat! 

1 cup sugar (evaporated cane juice or sucanat)
1/2 c. cocoa
1/2 c. cornstarch
1/2 tsp salt
4 cup milk (can use coconut milk in the box, or try other non-dairy milks)
2 T butter
2 tsp vanilla

Mix together dry ingredients:  sugar, cocoa, cornstarch and salt.  Whisk in the milk.  Over medium-high heat, whisk until mixture gets bubbly and thick.  Remove from heat, add butter and vanilla.

Monday, October 20, 2014

Super Simple Coleslaw

Super tasty with shredded pork! 

1/4 head cabbage, shredded
2 carrots, peeled and shredded
1/2 c mayo
3 TBS apple cider vinegar
1-1/2 TBS sugar or evaporated cane juice.
1 T minced onion (optional)
Salt/Pepper

Shred cabbage and carrot, put in bowl big enough to toss.  Mix mayo, vinegar, sugar and onion to make dressing.  Add to cabbage mix and toss.  Salt and pepper to taste.

Tuesday, April 1, 2014

Mini Meatloaves

Of course you could make a regular meatloaf, but  mini meatloaves are much more fun and cook a lot faster.  

1 c. ketchup
1 c. oat flour (just put 1 -1/2 c oats in the blender - use GF oats for GF version)
1/2 c. pureed onion  (just put the onion with a little water in the blender)
1 large egg
1 T Worcestshire sauce
2 tsp salt
1/2 tsp pepper
1.5 to 2lbs ground beef

Mix together all the ingredients except the beef.  Add beef and mix with your hands.  Put in muffin pans about 3/4 full.  

If desired, top with:
ketchup
Parmesan or mozzarella cheese
Leftover mashed potatoes w/dab of butter
spaghetti sauce, cooked sausage, cheese for pizza meatloaf

Bake 350 for 25-30 minutes.