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.

Rosemary Garlic Lamb Loin Chops

Makes: 4 servings

1 Recipe Tomato-Balsamic Rice (see note)

4 lamb loin chops, cut 1 ½ to 2 inches thick (total of 2 lbs)

1 Tbsp snipped fresh rosemary

3 cloves garlic, mashed

½ tsp salt

½ tsp ground black pepper

1 Tbsp olive oil

2 cups cherry tomatoes

1 tsp balsamic vinegar

Rosemary sprigs (optional)

1.        Prepare tomato-balsamic rice (see below).  Meanwhile, arrange oven rack so that the top of the chop surface is 4-5 inches from the heat when placed on a broiler pan.  Make sure to account for the height of broiler pan and chops.  Pre-heat broiler.

2.       Coat the top of broiler pan with nonstick cooking spray.  Rub both sides of the chops with half of each of the snipped rosemary, garlic, salt, and pepper.

3.       Broil chops for 18-20 minutes or until instant read thermometer inserted in chops registers 145 degrees (medium rare doneness), turning occasionally to brown evenly.

4.       In large skillet heat oil over medium heat.  Add tomatoes and remaining half of the snipped rosemary, garlic, salt, and pepper. Cook about 5 minutes or until the tomatoes just begin to soften.  Stir in vinegar.

5.       Serve chops with tomatoes, and tomato-balsamic rice.  Top with rosemary sprigs.

Tomato-Balsamic Rice:

In a medium saucepan combine 2 cups water, 1 cup uncooked jasmine or long grain rice, and ¼ tsp salt.  Bring to boiling; reduce heat.  Simmer, covered, for 18-20 minutes or until rice is tender and liquid is absorbed.  Stir in one 14.5 oz can of diced tomatoes with basil, garlic, and oregano, drained; ½ cup frozen peas; and 1 tablespoon balsamic vinegar.  Cover, let stand 5 minutes to heat through (makes about 4 servings).

Baked Ham with Mustard-Plum Glaze

Makes: 12 servings

1 3-4 lb small smoked bone in ham

1 10 oz jar plum jam (1 Cup)

¼ C pomegranate juice

1/8 tsp ground cloves (optional)

1 Tbsp Dijon style mustard

6 medium leeks

Salt and pepper

½ cup finely shredded parmesan cheese

½ C soft bread crumbs

½ Tbsp butter, melted

Fresh sage leaves (optional)

1.       Preheat oven to 350 degrees.  Place ham on a rack in a foil lined roasting pan.  Roast, uncovered, for 45 minutes.

2.       For sauce: In small sauce pan stir together jam, pomegranate juice, and ground cloves.  Heat over low heat until melted and combined.  Spoon half of the sauce over ham.  Tent with foil.  Roast for 1-1 ½ hours more or until internal temperature of ham is 140 degrees.  Remove, let stand, covered, for 10 minutes.  Stir mustard into remaining sauce and heat through.

3.       For leeks, trim root ends and tough green tops.  Halve leeks lengthwise.  Remove and discard tough outer layers.  Rinse well, Arrange leek halves in a 2 quart rectangular baking dish.  Add 2 Tablespoons water.  Sprinkle leeks lightly with salt and pepper and ¼ cup of the parmesan cheese.  Cover with foil.  Bake in the oven with ham for 35 minutes.  Uncover, sprinkle with bread crumbs and remaining cheese.  Drizzle with melted butter.  Bake Uncovered for 15 minutes more or until leeks are tender (they should yield easily when pierced with a fork) and topping is brown. 

4.       To serve, lightly spoon some of the remaining sauce over the ham.  Slice ham and serve with remaining sauce and leeks.  Garnish with sage leaves.

Recipe for Love (Happy Valentine's Day!)

Recipe for Love
Ingredients
2 Hearts Full of Love
2 Heaping Cups of Kindness
2 Armfuls of Gentleness
2 Cups of Friendship
2 Cups of Joy
2 Big Hearts Full of Forgiveness
1 Lifetime of Togetherness
2 Minds Full of Tenderness
Method
Stir daily with Happiness, Humor and Patience.
Serve with Warmth and Compassion, Respect and Loyalty.
~ Author Unknown ~

Fruit Tart

Fruit Tart

Crust:
1/2 cup confectioners sugar
1 1/2 cups flour
1 1/2 sticks butter softened and sliced
Combine in food processor until the mixture forms a ball, with your fingers press the dough into a 12 inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake at 350 degrees for 10-12 minutes until very lightly browned. Set aside to cool.

Filling: (I double this because I like more filling)
1 - 8 ounce package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Beat together until smooth. Spread over the cooled crust

Topping:
Fresh strawberries sliced, kiwi slices, blueberries, raspberries
arrange over the filling as you like. I also change the fruit around as I like, I use bananas, blackberries you can use whatever you like.

Glaze:
1 6 ounce can frozen limeade concentrate thawed
1 Tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
whipped cream for garnish

Combine the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool With a pastry brush, brush the glaze over the entire tart. You will not use all of the glaze. (If you mix the cornstarch and sugar together first it mixes in easier)
Keep the tart in the refrigerator. slice into wedges and serve with a dollop of whipped cream.

Thai Chicken Soup

Thai Chicken Soup

Makes: 6 servings

4 C Chicken broth

2 kaffir lime leaves (or grated zest of 1 lime – see note)

1 3 inch piece lemon grass, thinly sliced

1 3 inch piece fresh ginger; peeled and grated

3 green onions, trimmed and julienned

1 tsp curry powder

½ tsp ground cumin

1 small fresh red Thai chile pepper, seeded and ribs removed, sliced sideways

2 cooked boneless skinless chicken breast halves, shredded

1 C shitake mushrooms, stems removed and sliced

1 T fish sauce

½ C thinly sliced carrots

1 C fresh cilantro leaves (plus a little more for garnish)

½ C bean sprouts

Coarse salt

Juice of ½ lime, plus wedges for garnish

Fresh mint leaves for garnish

In a medium saucepan, bring chicken broth to a boil.  Add the lime leaves, lemon grass, ginger, green onions; curry powder, cumin, chile, chicken, mushrooms and fish sauce.  Reduce heat to medium-low and simmer for 10 minutes.  Stir in carrots, the 1 C cilantro and bean sprouts.  Simmer for 5 more minutes.

Remove lime leaves and discard.  Season with salt and lime juice.  Ladle soup into shallow soup bowls. Garnish with cilantro, lime wedges and mint.  Serve immediately.

Note: Kaffir lime leaves have an exotic floral-citrus aroma.  They can be found at Asian markets.  You can freeze the leaves for up to two months.

Green Bean Casserole

I told you I have recipe's stashed everywhere.  In an effort to clean off my bulletin board I found this one under a couple layers of First Grade art......

Green Bean Casserole

Serves:6

Ingredients:

1 1/3 C French’s French fried onions

1 (10 ¾ oz) Can Campbell’s condensed cream of mushroom soup

¾ C Milk

1/8 tsp pepper

4 C cooked cut green beans

Mix soup, milk, pepper, beans and 2/3 cup onions in 1 ½ qt casserole dish

Bake at 350 degrees for 25 minutes, until hot, stir.

Top with remaining Onions.  Bake 5 more minutes.

Breakfast Cups

Serves 4, can be ammended as needed for larger batches.

Ingredients:

4 Oz Shredded Cheese
8 Strips cooked turkey bacon (finely chopped)
4 Whole eggs
Salt and pepper
4 T light cream
4 T grated parmesan cheese

Directions:
Pre-heat oven to 350 degrees
Spray bottom and sides of a muffin pan  with cooking oil spray.
Drop 1 oz of cheese into each cup.
Place 1/4 of Turkey bacon in each cup.

Break one egg in each cup, leaving whole.

Place one tablespoon of cream into each cup.
Sprinkle with salt and pepper to taste.
Sprinkle each cup with 1 Tablespoon of parmesan cheese.

Bake for 10 minutes.  If desired, brown the cheese under the broiler 2-3 minutes.  Serve warm!



Black Bean Hummus (and recipe for Tahini)

Black Bean Hummus Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

·         1 can black beans, drained (15 oz)

·         1/4 cup tahini

·         1 tablespoon garlic, minced

·         1 tablespoon olive oil

·         1/4 tablespoon lime juice

·         1/2 teaspoon cumin

Preparation:

In a food processor, process all ingredients until smooth and creamy. If it is too thick, add half a teaspoon olive oil and a half teaspoon lime water. Serve immediately or store in refrigerator in airtight container.

Serve with hot pita bread, pita chips, veggies, or tortilla chips.

Tahini (sesame seed paste)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

·         5 cups sesame seeds

·         1 1/2 cups olive oil or vegetable oil

Preparation:

Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Yield: 4 cups

Red Curry Glazed Roast Pork

Ingredients:

1/2 cup honey

1/4 cup  Red Curry Paste

3 tablespoons vegetable oil

2 tablespoons soy sauce

2 tablespoons  Spicy Thai Chili Sauce (optional)

4 cloves garlic, mashed to a paste

1 boneless center-cut pork roast (about 4 pounds)

3 cups thinly sliced onions

Cooked  Jasmine Rice

Directions:

PREHEAT oven to 450°F. Mix honey, red curry paste, oil, soy, chili sauce and garlic in small bowl until well blended. Coat pork loin on all sides with 1/2 of the mixture. Reserve remaining mixture for basting. Spread onions in large roasting pan. Place pork on top of onions.

ROAST 10 minutes. Reduce oven temperature to 350°F. Roast 1 to 1 1/2 hours longer or until pork is desired doneness, turning and basting every 15 minutes with the remaining curry paste mixture. Transfer pork to cutting board. Let stand 10 minutes before slicing.

DRAIN and coarsely chop onions. To serve, place a layer of onions over cooked Jasmine Rice. Top with pork slices.

Blackened Chicken on the Grill

Blackened Chicken

Makes 4 servings

1 tsp paprika

2 tsp freshly ground black pepper

1 ½ tsp coarse salt

1 tsp cayenne pepper, or to taste

½ tsp dried oregano

½ tsp dried thyme

1 clove garlic, minced

1 T olive oil

4 bone in, skin-on chicken breast halves (2 ½ lbs total)

Set up a grill for indirect cooking over medium-hot heat.  Clean and lightly oil hot grill.  In a bowl, combine paprika, black pepper, salt, cayenne, oregano, thyme, garlic, and oil.  Rub on chicken.

Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes.  Flip chicken: move to cooler side of grill.  Cover grill and cook chicken until cooked through, about 35-40 minutes.  Transfer to a platter and tent with foil.  Let chicken rest 10 minutes.

Serve with your favorite side.

Chocolate Peppermint Cookies

Makes: 3-1/2 to 4 dozen cookies
Prep Time: 20 minutes
Freeze Time: 2 hours to 1 month
Bake Time: 10 to 12 minutes
Cool Time: 3 to 4 hours

Ingredients Cookies 2-1/4 cups all-purpose flour 1/4 cup cocoa powder 1 teaspoon Argo Baking Powder 1/4 teaspoon salt 1-1/2 cups sugar 1/2 cup Mazola Vegetable Plus! Oil 2 eggs 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract Chocolate Topping 3/4 cup dark chocolate chips OR 4 ounces bittersweet chocolate 1 tablespoon Mazola Vegetable Plus! Oil 15 peppermint hard candies, crushed

Instructions Combine flour, cocoa, baking powder and salt in a bowl until well blended; set aside. Beat sugar, oil, eggs and vanilla in large bowl with electric mixer for 1 minute or until well mixed.  Add flour mixture at medium speed for 1 to 2 minutes until well blended. Divide dough in half.  Form each half of dough into an 8-inch log; wrap tightly with plastic wrap.  Freeze for at least 2 hours or up to 1 month. Preheat oven to 350°F.  Line baking sheets with parchment paper.  Slice frozen dough into 1/4-inch slices on a cutting board; reshape into circular shape, if desired.  Bake 10 to 12 minutes until cookies are set and bottoms are lightly browned.  Cool cookies for 1 to 2 minutes on baking sheet; transfer to cooling rack. Microwave chocolate and oil in a microwave-safe bowl for 30 seconds on HIGH (100% power).  Continue to heat and stir in 10 second intervals until chocolate is completely melted and smooth.  Spoon a scant teaspoon of chocolate onto each cookie and sprinkle with peppermint candy.  Let cool for 3 to 4 hours until chocolate has set or briefly chill cookies to set the chocolate. Store in an airtight container for up to 1 week or freeze for up to 1 month.

Cherry Chocolate Shortbread Cookies

Cherry Chocolate Shortbread Cookies

Makes 3 ½ dozen

1 C butter, softened (no substitutions)

½ C sugar

½ tsp. almond extract

2 C all-purpose flour

¼ C corn starch

½ C finely chopped cherries

1 oz. bittersweet or semi-sweet chocolate, finely chopped (about ¼ C)

1T sugar

Drizzle ingredients:

2 oz. bittersweet chocolate, roughly chopped

1 tsp. shortening

Mix butter, sugar and almond extract thoroughly using an electric mixer.  Gradually blend in flour and corn starch.  Add cherries and chocolate.

Form into 1-inch balls and place on ungreased baking sheets.  Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.

Bake in a pre-heated 300 degree oven for 20-30 minutes, or until bottoms begin to brown.

Cool 5 minutes; remove to a wire rack to cool completely.

Drizzle:  Place 2 oz. chocolate and shortening in a small resealable freezer bag.  Microwave on HIGH for about 30 seconds, until chocolate is melted.  Sip off corner of bag and drizzle over cookies.