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Yellow Chicken Curry

Growing up, we didn’t eat “diverse” foods. In fact, we ate pretty much the same 15 or so meals every week. I think that a lot of families are like that. Work and activities get in the way of creative cooking. When people don’t “LOVE” to cook, then the familiar staples are easiest to prepare.

In my house, we typically ate: meatloaf, spaghetti, meat + potatoes, burgers, and every kind of casserole you could imagine. Some times SPAM even entered the picture… in the form of english muffin pizzas. I know. Sounds disgusting. If you don’t think about it and just taste it, it really isn’t that bad 🙂 But I digress…

The most exotic thing on the menu… hard shell tacos. Can you believe that I didn’t even KNOW what a soft shell taco WAS until I was in 6th grade and went to taco bell with a friend’s family? Crazy!

Okay, back to the topic of the day. CURRY. When we lived in Austin, I had my very first bowl of curry from a place called Madam Mam’s. There was a location right across the street from our office and I went there often with friends. It was intimidating. I liked spicy things…but not to the degree that Thai food is usually spiced. One of my friends recommended the yellow curry. She said it was more mild. She was right. So tonight, after talking with a good friend who loves to cook Thai, I was inspired to make the dish for the first time. I’m happy to report it was insanely good. I’ll try my best to write out a recipe here…but please know, it was more of a add a dash of this and a splash of that to the pot kind of night. Season it to your own tastes and enjoy! 

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Yellow Chicken Curry

  • 1-1.5 c. roasted chicken, rough chopped
  • olive oil
  • 1 large yellow onion, sliced
  • 2-4 bell peppers, varying colors, rough chopped
  • 1 cubanello pepper, rough chopped
  • 1 Serrano pepper, sliced
  • 8-10 small fingerling sized russet potatoes, cut into similar size pieces (I halved or quartered them)
  • 1 quart chicken broth
  • 2 cans full fat coconut milk
  • 1-2 Tbsp yellow curry powder (I used the full 2, but just add little by little to figure out your own tastes)
  • 1 in fresh ginger, grated
  • 2-4 Tbsp white sugar
  • 2 tsp honey
  • 2-3 Tbsp fish sauce
  • Salt & pepper to taste
  • Fresh chopped cilantro
  • Limes
  • Sriracha hot sauce
  • White rice for serving (I made 4 c. cooked for this receipe and it was a good ratio)

Drizzle EVOO in the bottom of a large pot. When the oil is hot, toss in the sliced onions and peppers. Cook for a few minutes until they just start to brown up. Add in the potatoes & chicken broth/stock. Bring to a boil & cook until the potatoes are almost cooked through and the stock has reduced some (6-8 min?). Add in the 2 cans of coconut milk, 1 Tbsp curry powder, 2 Tbsp white sugar, 1 in freshly grated ginger, 2 Tbsp fish sauce, and approx 1-2 tsp salt & 1 tsp pepper. Toss in the pre-cooked/baked chicken. Turn heat up to high and let the the curry with coconut milk reduce and thicken (15-20 min). When the curry is reducing, cook your rice. Mine took approx 20 min from start to finish during which time my curry was boiling away and thickening up and reducing 🙂 At this point, I kept tasting and adding more seasoning. I added more sugar, curry powder, and fish sauce to balance the dish and increase the richness.

The curry will still be liquidy when it’s done, but it will have thickened up a little more toward a stew. You want the thicker broth, but still intact potatoes. That’s the goal 🙂 Serve over white rice with some chopped fresh cilantro, 1/4 lime (juice squeezed on top) and delish Sriracha for extra heat if you want it! You could also add extra raw serannos if you really want some spice.

I absolutely loved this y’all. As in… I stuck my finger in the pot after putting away the leftovers just to get as much out as possible. As in I just pulled out another bite as I was typing up this recipe.

It’s definitely going in our regular rotation.

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Noodle-less Vegetable Lasagna

I’ve made many a lasagna in my life: traditional, tex-mex inspired, veggie with noodles, noodless, and one of my all-time favorites roasted butternut squash white lasagna. But ever since Steve had to go off gluten for good, I’ve been a bit remiss to actually give lasagna another whirl. My noodle-less dishes have always felt a bit sub-par and left me wanting the REAL deal. Until now.

This lasagna is definitely a keeper. It has lots of depth of flavor and feels very hearty. It is, however, a bit time consuming/dish heavy. But I promise. It’s worth every minute of scrubbing.

photo 1

Vegetable Layers

  • 2 small-medium eggplants (I used one regular purple and one white/purple eggplant, but any will do).
  • 1 medium (or 2 small) zucchini
  • 4 small yellow summer squash (I used this really neat “tailed” squash that literally wrapped around like a circle. I can’t seem to find the name of it anywhere! But it tasted just like yellow squash).
  • olive oil, salt & pepper

Pre-heat oven 400.

Peel eggplants & zucchini. I left skin on the summer squash but use your judgement based on how tender the skin appears. Slice the egg plant long-ways about 1/2 in thick. I tried to slice the zuchini and squash a bit thinner.

Arrange the eggplant on 1-2 baking sheets. Brush both sides with olive oil and salt & pepper.

Bake the eggplant at 400 for approx 25 minutes until roasted, flipping 1/2 way through. The goal here is to get rid of some of the liquid from the veg and to deepen the flavor.
*In the future… I might roast both of the other veggies too to decrease the water in the recipe, but really, I don’t think it’s necessary. I did NOT pre-bake the zucchini or squash.

For the Sauce

  • 1 yellow vdalia onion
  • olive oil
  • 2-3 cloves garlic (crushed/minced, I used a microplane)
  • 1 can diced tomatoes with juice
  • 1 can quartered tomatoes
  • 10-12 leaves fresh basil, julienned
  • 1-2 tsp Salt
  • 1 tsp Pepper
  • 1-2 tsp sugar
  • 1 tsp oregano (dried)

While the eggplant is baking, prepare the sauce. I used a large non-reactive pot. Start with diced onions. Put them in a hot pot with olive oil and brown slightly. Then toss in the chopped garlic cloves and stir for a minute or so being careful not to burn the garlic. Add in the tomatoes & all spices (except the basil). Reduce until the mix resembles a salsa like texture (this should be done in the time it takes to roast the eggplant if you have the heat up med/high). Add in the fresh basil and remove from heat.

*You really could use any combo of tomatoes here… but keep in mind, the goal of this dish is LOW water content. I cooked out almost all of the liquid from the dish leaving it “salsa-like” before using it in the dish. 

For the two cheese layers:

  • 1 container ricotta (15 oz I used organic valley whole milk)
  • 2 large eggs
  • 1/2 tsp salt
  • 1/2- 3/4 c. freshly shredded extra sharp white cheddar (organic)
  • 1/4 c. freshly chopped flat leaf parsley

Mix the eggs, salt & ricotta in one dish.

Shred the cheese on a plate or in a bowl. Set aside.

Assembly:

  1. Drop the oven down to 375
  2. In a 9×13 layer in the following ingredients…
  3. Small amount of tomato sauce
  4. All of the eggplant. Mine just covered the bottom with a tiny bit of overlap in the pieces
  5. 1/2 of the remaining tomato sauce
  6. All of the zucchini
  7. All of the ricotta cheese mixture
  8. All of the summer squash
  9. The remainder of the tomato sauce
  10. Top with the shredded cheese
  11. Bake for approx 30-40 minutes
  12. Take out and let rest for at least 10 min before serving.
  13. Top with fresh parsley
  14. Held the pan over the sink to drain out the extra liquid after the rest period. It’s possible that roasting the veggies ahead of time would eliminate this step, but it didn’t bother me at all nor did it affect the flavor all that much 🙂

*You could also add in things like spinach or mushrooms, but again, these would need to be cooked in advance in order to limit the water content of the lasagna.

photo 2

 

*I drew inspiration from:

Foodbabe and Danny Boome on Food Network

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The best Gfree All purpose flour mix

Love this mix. Just made pancakes, and Steve was SO excited. He said they “actually taste like the real deal”

I usually double this recipe and keep it in a tub (just like I used to do for regular flour). That said, Almond meal goes rancid much quicker than regular flour…so unless you’re baking regularly, you might want to stick to a single batch!

  • 2 c. sorghumn flour
  • 2 c. potato starch
  • 1/2 c. almond meal
  • 1/2 c. buckwheat flour
  • 2 tsp xantham gum

 

 

 

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Apple, Cranberry, & Pecan Stuffed Turkey with an Orange Balsamic Reduction

In the spirit of clearing out the old in time for the new year, I’m trying to organize a few recipes that I typed up and never posted. So here’s the second one today! The turkey was great. Pecans are a must in this dish. But the SAUCE. It is what really shines. I want to drink. Seriously though, this sauce was super easy and would make any dish taste better!

Ingredients:

  • 1 turkey breast pounded out thin
  • 1 apple peeled & diced
  • 1/2 onion diced
  • 4 pieces bacon
  • 1/4-1/2 c. craisins or fresh cranberries
  • 1 package mushrooms, sliced
  • Tbsp sugar
  • 1/4 c. parsley
  • 2 pieces Gfree bread chopped up in food processor
  • sage, salt & pepper
  • 1/2-3/4 c. pecan pieces chopped (for coating)
  • olive oil
  • 2/3 c. orange juice (I used fresh squeezed)
  • 1/3 c. balsamic vinegar
  • 1 Tbsp brown sugar

cook bacon & take out of pan

cook mushrooms in bacon fat. Add in craisins. Add in the onions, apples, sage, salt & pepper.

mix the pan mixture with the gfree bread crumbs & parsley.

stuff turkey & roll up

coat in oil & then pecans

bake @ 400 for 20 minutes then turn oven down to 325 for another 10 min. Take out to rest & cover with aluminum foil 10-20 min

in the mean time combine OJ, balsamic, & brown sugar. Boil and then cook over medium (4-5) until it thickens into a syrup.

 

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Gfree Meatballs

When we were home visiting Wisco over Christmas our families really wanted to make food Steve could eat. His dad was sweet and bought some gfree pasta and sauce. I decided to throw together some meatballs to make it an actual meal 🙂 Here’s what I tossed in!

2lbs ground beef
1-1.5 c bread crumbs (I used gluten free). I’ve also used gfree oatmeal instead
1/4 – 1/2 c milk
3 Tbsp Worcestershire sauce
 1-2 tsp hot sauce (maybe 10 squirts)
2tsp brown mustard
1-2 Tbsp ketchup
2 tsp oregano
1 tsp basil
1 egg
Dash cayenne pepper & thyme
1-2  tsp salt
1 tsp pepper
1/2 large onion diced
4 garlic cloves

Combine all ingredients & roll into 1.5 in balls.
 Baked in olive oil coated pan, uncovered, never turned
400 degrees approx 20-30 min

Note. If needed, add more bread crumbs or milk for consistency.

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Roasted Smoked Paprika Potato Salad

No pictures. No real “recipe.”  Just ingredients thrown together that were AMAZING.

  • White potatoes
  • 1 red onion, finely diced
  • 1 green pepper, finely diced
  • Mayo (full fat, approx 1 c.)
  • 1 Tbsp-ish smoked paprika
  • 1-2 Tbsp dried dill weed
  • 4 garlic cloves
  • salt & pepper
  • olive oil (stream in for consistency)

Diced potatoes (leave skin on). Toss in olive oil, a palm full of dill weed, minced garlic, salt & pepper. Roast at 425 until brown all the way around (turning half way through). I think it took me about 40 min but it really depends on the size/dice you use. Let cool.

In the meantime, cook the pepper & onion in a fry pan for a few minutes to take the bite off. Let cool.

Mix the mayo with the herbs, pepper & onion. Add in enough olive oil to thin the mixture out a bit. I added a lot… probably at least 1/2 c. I kept the mayo refrigerated until it was time to serve (and I kept the potatoes on the counter).  Toss with cooled/room temperature potatoes. These were good refrigerated the next day too… but I think they were better at room temp. You could taste the flavors more.

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The posts I need to write

It’s been a long time since I’ve actually written anything meaningful.
Funny thing is… I actually have a lot of deeper (non food) posts that I want to write. I just haven’t found the time.

So in no particular order, here are some posts that will be up on the blog…eventually.

-Prayli’s birth story
-Living in the ante pardum unit
-Having a premie
-Best gifts from my hospital stay
-Know it’s the last time
-Life with thing 1 and thing 2

Hoping to get started on these soon!

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