Crockpot Tom Kha Kai (using leftovers!) ~ Non - traditional

So, I was in the mood for Tom Kha Kai soup today but I needed to use up some leftovers in the kitchen.  So, this is what transpired:

Ingredients:

1 lg onion, diced

1 1/2 tbsp coconut oil

2 tbsp fresh lemongrass paste (I'm sure you can make this by hand but I had some in the fridge)

2 tbsp fresh  minced ginger

 1-1 1/2 tsp lemon juice

 1/2 C diced carrots

 1 C diced Jicima root

2 tbsp Thai red chili past (I used Thai Kitchen brand)

2 1/2 tbsp fish sauce -(I used Thai Kitchen brand)

2 cans coconut milk, stirred (the full fat kind!)

4-5 c. diced/sliced chicken breast (already cooked - I had this left over from a baked chicken)

4 c. chicken stock (preferrably from scratch but I was in a hurry so I used bullion cubes)

 

Directions:

1.  In a crockpot (I used a 6qt size) add all ingredients except the onion and coconut oil.

2. In a small sauce pan heat coconut oil on medium heat, add onions and cook just long enough for them to warm and the edges begin to look a little translucent.  Add to mixture in crockot.

 

Cook four hours and serve! I may add cilantro as a garnish and serve over rice but this is all up to your taste buds!

 

Chicken and Sweet Potato Stew

Ingredients:

2 lbs Chicken Breasts, diced
2 Medium sized sweet potatoes, peeled, cut in half (long way) and sliced (approx 3 cups)
1 Medium red onion, cut into quarters
1 14 oz can of chicken broth ( or about 2 cups if using bullion cubes)
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground cayenne pepper
4 cloves garlic minced
1 14.5 oz can diced tomatoes ( no salt/sugar added - Hunt's is usually a good option)
2 Tablespoons of chopped roasted almonds
Chopped cilantro


In a crockpot (3.5-4 quart) add all ingredients except tomatoes, almonds, cilantro.  Cover and cook on low heat for 7 hours or high heat for 3.5-4 hours.

Add tomatoes, turn off crock pot, let sit 5 minutes, spoon into bowls and top with almonds and cilantro to taste!

African Sweet Potato and Almond Soup:

Ingredients:

• 1 Tablespoon oilve oil
• 1 Large onion ~ chopped
• 2 Cloves garlic ~ minced (I bumped this up to 5 cloves, but I like garlic!)
• 2 Teaspoons minced fresh ginger root (peel first)
• 1 1/2 Teaspoons ground cumin
• 1 1/2 Teaspoons ground coriander
• 1/2 Teaspoon ground cinnamon
• 1 Pinch ground cloves
• 3 Medium tomatoes ~ chopped (you can subsitute with 1 can of diced tomatoes - no sugar/salt added)
• 1 1/2 Pounds sweet potatoes (the white skinned kind, not the red skinned)~ peeled and chopped
• 1 Large carrot ~ peeled and chopped
• 4 1/2 Cups water (you can subsitute with vegetable or chicken broth)
• 1 Teaspoon sea salt
• 1/2 Cups chopped, unsalted, dry - roast almonds (see note below on how to roast raw almonds)
• 1 Pinch cayenne pepper
• 2 Tablespoons creamy almond butter
• 1 Bunch chopped fresh cilantro

Directions:

• Heat the oil in a large sauce pan over medium-high heat.  Saute the onion 10 minutes, just until lightly browned.  Mix in garlic, ginger, cumin, coriander, cinnamon, and cloves.  Add tomatoes, sweet potatoes, and carrots.  Continue to cook and stir about 5 minutes. 
• Pour water into the sauce pan and add the salt.  Bring the mixture to a boil, reduce the heat, simmer additional 30 minutes.
• Remove the soup mixture from the heat.  Use a food processor or blender and blend the soup and chopped almonds until almost smooth.  Add the cayenne pepper to the soup.  Return the soup to the sauce pan and use a whisk to mix in the almond butter.  Cook this mixture until heated through.
• Serve the soup warm topped with fresh cilantro.

The "pieces" of the soup cooking.

The finished product.  The soup has a great warm flavor that is sweet and spicy.  It was very good re-warmed the next day.  This is an 80/20 "Paleo" soup in my book.  ENJOY!

Left Over Grilled Pork with Veggies

Ingredients:

2 medium sized pork chops (2 inches think) grilled and cubed.

1/2 C baby carrots, sliced

½ C sweet peas, ends trimmed off, cut into thirds

2-3 Whole cloves garlic, finely chopped

1 Leek, chopped (minus the tops)

½ C red onion, chopped

½ C red peppers, chopped

1 C Broccoli heads, chopped to bite sized pieces

2 Tbs olive oil

5-6 raw almonds – roughly chopped

Salt and pepper to taste.

Directions:

Note:  All measurements are estimates and can be changed as you like.  I just used what I had in the fridge and kept chopping veggies until I felt I had enough to serve everyone.

Heat oil on stove over medium heat.  Add broccoli, garlic, carrots.  Stir about 2 minutes, add remaining veggies.  Add chopped pork.  Cook until all are heated through, stirring as needed to prevent burning.  Add the chopped almonds just before serving, give a good stir, ENJOY!

This was enough for two people.

Crockpot Curried Goat

Ingredients:

Juice of one lemon or lime
4 1/2 lbs goat shoulder meat (Does not have to be a quality cut -it is up to you)
2 tsp all spice (or 3/4 tsp each of nutmeg, ground cloves, and ground cinnamon)
3 Tbsp Curry powder
1 Tbsp paprika
2 leeks, chopped w/o the tops (greens)
2 medium yellow onions chopped
4 tomatoes chopped
5 sm red chillies (left whole if you like it hot, seeded if you prefer a milder heat)
4 cloves garlic, finely chopped
2 knobs fresh ginger, finely chopped (remember to peel it first!)
Salt & pepper to taste
2-3 sprigs of Thyme (if you don't have any you can substitute 1 tsp dried thyme)
2 bay leaves
oil for browning the meat
2 C Boiling water
1 C coconut milk
3 T honey

The spices, oil, and bay leaves ready for mixing.

Preparation:

Wash the goat meat, if you have a whole goat shoulder you can decide to put it into the crockpot whole (if it fits!) or chop it up, it is your decision.  I left mine whole.  Keep the bones as they will add flavor to the dish.

With the oil, brown the meat so that just the outer surface is browned.  Place meat into crockpot.

Mix all spices, lemon or lime juice, water, dash of oil (I used about 1 Tbs), bay leaves, salt and pepper, mix.  Set aside.

Prepare all the vegetables, add to the spice mix, mix thoroughly.

I decided to keep my goat shoulder whole.  Here it is browning.

Veggies

Mixed with spices.

Place the veggie/spices into the crock pot making sure to cover the meat.  Turn crock pot onto low and simmer 5-6 hrs or until tender. 

De-bone your meat and discard the bones.

 Add the coconut milk and honey just before serving.

Adding coconut milk and honey.

Curried Goat!



I was surprised at how much I enjoyed this dish.  Enjoy!

Also, the goat meat I used was from Moon Fire farms in Central Oregon.  If you are near there and need a goat shoulder give Joene a call!  Visit their link here: MoonFire Farm



Aloo Ki Tikki

Makes: 24

Ingredients:

1 lb. 2 oz. Potatoes cut into pieces

1 C fresh or frozen peas

4 T oil

2 Green chilies, finely chopped and seeded

½ Red onion, finely chopped

¾ inch piece of ginger, grated

1 tsp. ground turmeric

1 tsp.  Ground cumin

1 tsp. ground coriander

½ tsp. garam masala

2 T besan (chickpea flour)

1 T fresh lemon juice

Directions:

1.        Cook the potatoes in boiling water until tender enough to mash (usually 15 minutes on medium-high heat).  Drain until dry and still hot. 

2.       Cook the peas in boiling water for 4 minutes, drain.

3.       Mash the potatoes and add the peas. 

4.       In a small sauce pan add 1 T oil and fry the chilies, onion, ginger, and spices for 1 minute.  Add this mix to the potatoes.  Add besan flour.

5.       Mix lemon juice and a pinch of salt to potato mixture.

6.       Divide the potatoes into portions about the size of golf balls and form into patties.

7.       Heat the remaining 3 T oil in a heavy-based frying pan (preferably nonstick) and add the potato patties in batches of 3-4 depending on your pan size.

8.       Fry them on each side until crisp and golden brown.  They can be served hot or cold.

Note: I added a 2 T of mint flakes on accident but it still tasted delicious.  Also, I had to subsitute regular flour for the besan and I think this was the demise of this dish.  The patties did not hold together once in the fryer.  They were burned on the outside as we tried to leave them in longer and longer to see if the added time would make them stay together but it did not.  I'll try it again with the Besan and let you know.  Even burnt the insided tasted AMAZING!  I used fresh sugar snap peas for this recipie.  It took a long time to shell them so I would suggest buying them pre packaged!

Brownies

Supplies:

1 ½ C cake flour

¾ tsp baking powder

¼ tsp salt

4 oz unsweetened chocolate, coarsely chopped

¾ c (1 ½ sticks) unsalted butter or margarine, softened

1 ½ c granulated sugar

3 eggs (I prefer organic, free range)

2 tsp vanilla extract

Directions:

1.       Preheat oven to 350 degrees.  Spray an 8”x2” or a 9”x2” square pan with a non-stick spray

2.       In a small bowl, combine flour, baking powder and salt.  In a small microwave safe bowl, melt the chocolate: let cool slightly.  In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.  Add eggs, vanilla and melted chocolate: mix well.  Stir in flour mixture by hand; mix until just combined.  Spread batter into the prepared pan.

3.       Bake 30-35 minutes or until toothpick comes out almost clean.  Cool completely on wire rack before cutting.

4.       Garnish with icing and berries as desired.