Thai Coconut Chicken Soup (Tom Kha Gai Soup)

 Several years ago my son James and I discovered a Thai restaurant and in addition to my standbys of Pad Thai and Massaman Curry we ordered Coconut Chicken soup and it was delicious!   That particular restaurant is really the only one that has soup this good.  

In July of 2020, I got COVID-19 (luckily I didn't lose my taste or smell) and my son and his fiancé went to that restaurant, got a tub of this soup, and brought it to me.  It was absolutely delicious and exactly what I needed and I craved it.  Obviously, it was not practical to keep getting takeout (especially while I was quarantined) so I found a recipe and had my mom pick up the "exotic" ingredients and made it at home.  It was almost as delicious at that restaurant.   I've done some experimenting and tweaking and now have my ultimate homemade version of Tom Kha Gai.

Thai Coconut Chicken Soup (Tom Kha Gai)

Ingredients

2 Tablespoons coconut oil
1 medium onion, sliced into thin wedges 
3-4 cloves of garlic, minced
5-6 Thai chilies chopped
3 inches galangal (or ginger) cut in 1/2 inch pieces 
1 stalk of lemongrass, cut in 2 pieces
2 Tablespoons Thai red curry paste 
1 Tablespoon Tom Kha paste

4 cups chicken broth 
2 cups cooked chicken 
1 can coconut cream*
2 cans coconut milk
1 pound mushrooms, sliced
1 can baby corn (cut in bite size pieces if needed)

2 Tablespoons coconut aminos 
1 1/2 Tablespoons fish sauce 
3 Tablespoons fresh lime juice 

Optional:
3 drops doTerra Lemongrass essential oil 
5 drops doTerra Thai Cuisine essential oil 

Directions 

In a large pot melt the coconut oil and add the onion, garlic, chilies, galangal, lemongrass, red curry paste, and Tom Kha paste. Sauté 5-10 minutes until onions are soft and just starting to brown

Add the chicken broth and bring to a boil, reduce heat, and simmer for 30 minutes.  

Remove the galangal chunks and lemongrass pieces

Add the coconut cream, coconut milk, chicken, baby corn, and mushrooms.

Simmer for 20 minutes or until mushrooms are desired consistency

Add coconut aminos, fish sauce, and lime juice 

Simmer about 5 more minutes  

Tips and Hints 

• *Make sure you use unsweetened coconut cream and not cream of coconut which is essentially sweetened condensed coconut milk and has added sugar which is great for coconut desserts but not a savory soup 

• Red jalapeno can be substituted for the Thai peppers

• I found the Thai chilies, lemongrass, and galangal at my local Asian store 

• You can add more or less chilies to taste 

• Add more red curry paste, Tom Kha paste, coconut aminos, and fish sauce to taste. 

• You can use uncooked chicken and simmer until the chicken is cooked in step two, but I love to use rotisserie chicken from Costco

Mint Chocolate Trifle

When we got a couple days notice of a St. Patrick's Day "bring green food" pot luck at work I knew I needed something easy but impressive (a girl has to maintain her culinary reputation).   I decided on a trifle because few things look more impressive (and more importantly trifles are so simple and easy, but that's a secret so don't tell anyone).

A Pinterest search of St. Patrick's recipes yields a plethora of mint chocolate.  I am not sure that mint and chocolate are authentically Irish, but there is the whole green thing of the mint and what goes better with mint than chocolate?  However, nothing really stood out to me as "the one".   So I abandoned Pinterest and set off on my own adventure to make a mint chocolate trifle.
When I was trying to decide what I was bring to work I just called it "Leprechaun Surprise" so that is an alternative name

Mint Chocolate Trifle 

Ingredients 

1 box brownie mix, mixed according to package directions

2 large boxes vanilla pudding 

4 cups milk 

1 large container Cool Whip 

mint extract 

green food coloring 

mint chocolate cookies such as grasshopper or Thin Mints 

1 box Junior Mints 

Directions

Mix the brownies according to the package directions 

Lay parchment paper on the bottom of your baking pan and bake according to directions

When the brownies are done lift the parchment paper up and  jostle a bit to break up the brownie while it is very hot and crumbly 

Let the brownies cool completely 

While the brownies are cooling mix the pudding with the milk, you'll use less milk than the package directions call for

Mix the mint extract in to taste 

Add green food coloring until the desired shade of green is reached

Fold in the Cool Whip 

When the brownies are cool layer a third in the bottom of a trifle dish

Cover with a layer of one third of the pudding mix 

Break the cookies and and a thin layer over the pudding followed by half the remaining brownies 

Cover with another layer of half the remaining pudding mix

Layer the remaining brownies over the pudding mix 

Cover with the rest of the pudding mix 

Decorate with the Junior Mints as desired 

Tips and Hints

• I made the brownies and pudding mix the night before assembling the trifle 
• The mint seems to intensify as it sits 
• If the pudding mix is not reaching a shade of green you like it may be due to the yellowish hue of the pudding you can add a bit of blue coloring as well

Luscious Lemon Bars

I have a confession to make:  I. Love. Lemon desserts!   Not the artificial flavored junk, but the real lemony goodness of fresh lemons mixed into butter and sugar to create delicious confections that taste like sunshine. 

Searching Pinterest yields numerous lemon bar recipes all claiming to be "the best ever,"  it is confusing and enough to make my head swim.  They are all fairly similar but nothing striking.   It is rare for me to find a lemon dessert that is lemony enough for me, but this one has achieved that lemon level. I pulled some unique bits from various recipes and added more lemon plus a special ingredient of my own; and while I can't definitively claim these are "the best" recipe out there I can claim they are everything I think a lemon bar should be: sweet, tangy, creamy, chewy and most importantly yummy! 

Luscious Lemon Bars 

Ingredients:

Crust:

2 sticks of butter - chilled 
1/4 cup brown sugar
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
1-2 Tablespoons lemon zest 
2-3 drops lemon doTERRA essential oil*
2 cups flour
1/4 teaspoon sea salt 

Filling:

6 eggs 
1-2 Tablespoons lemon zest
1 cup fresh lemon juice
2-3 drops lemon doTERRA essential oil* 
3 cups sugar
1/2 cup flour 
1 1/2 teaspoon baking powder 

fresh raspberries (optional) 

powdered sugar

Directions:

Preheat oven to 350

Cut the butter into pieces

Using an electric mixer cream sugars into the butter

Add the vanilla, lemon zest, lemon essential oil

Blend a bit longer, until thoroughly mixed

Add flour and salt 

Continue mixing until well blended and smooth

Press into a "bar pan" (10x15) size pan covering the bottom of the pan 

Bake for 15 minutes.

Meanwhile beat the eggs until frothy

Add lemon zest, lemon juice, and lemon essential oil while mixing 

Reduce mixer speed slightly and add sugar, mix well

Combine flour and baking powder together, then add to the mixture

Increase speed and beat until very smooth, about three minutes

With the crust on the oven rack (to prevent the filling from spilling during transfer) pour the filling into the crust 

If you are using raspberries gently fold them into the mix just before pouring onto the crust. You may need to move them evenly over the crust 

Bake for about 45 minutes until the filling is golden and firm.

Remove from the oven and allow to cool completely 

Sprinkle with powdered sugar 

Cut into squares and enjoy!  

Tips and Hints 

• *The only essential oils I can recommend for this recipe are doTERRA which is Certified Pure Tested Grade and approved by the manufacturer for internal use.  Most (if not all) other brands contain synthetic components and should not be consumed.  If you don't have access to doTERRA lemon essential oil you can skip adding the oil, but you'll have less intense lemon flavor.
• You can use a 9x13 pan but I prefer the thinner and more plentiful squares 
• You can use strawberries or blueberries in place of the raspberries

Sweet n Spicy Pumpkin Chili

It's October and that means Pumpkin! I love finding and making new pumpkin recipes.  I also love chili.  Why not combine the two for Pumpkin Chili!   A touch of sweet, also spicy with oodles of pumpkin and it is vegan to boot.  The first time I made it I took it to a chili cook off at my church and it took Second Place.  (First Place went to my other entry Chipotle Chocolate Chili ).  I love this fresh take on chili and hope you do too!  

Spicy n Sweet Pumpkin Chili

Ingredients 

1 Tablespoon coconut oil 

1/2  large onion, finely chopped 

1 carrot, finely chopped 
1 stalk celery, finely chopped 

1 red bell pepper, chopped
1 green bell pepper, chopped 
1-2 jalapeno pepper, minced
1 serrano pepper, minced
1 habanero pepper, minced 
5 cloves garlic, minced or pressed 
1/2 large onion, rough chopped 

2 1/2 Tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 teaspoon cinnamon
2 teaspoon cayenne
2 teaspoons soy sauce* 

1 cup vegetable broth 
1 can coconut milk
4 cups pumpkin puree
4 medium to large fresh tomatoes, chopped 

1  15 ounce cans diced fire roasted tomatoes, with liquid

1 14.5 ounce can pinto beans, drained and rinsed 
1 14.5 ounce can kidney beans, drained and rinsed 
1 14.5 ounce can cannelini beans, drained and rinsed 
2-3 cups uncooked cubed pumpkin
salt and pepper to taste 

garnish 

chopped green onions

shredded cheddar cheese

light sour cream or Greek Yogurt 

Directions

Heat coconut oil add 1/2 onion, carrot and celery, saute until caramelized
Add chopped peppers and remaining onion and saute about five more minutes 
Meanwhile combine chili powder, cumin, cinnamon, allspice, cloves and cayenne 
Add the seasoning blend and soy sauce, saute five more minutes 
Add vegetable broth to deglaze the pan
Mix in coconut milk, stir to blend well and simmer five minutes
Stir in the pumpkin puree and blend well 
Add chopped tomatoes, fire roasted tomatoes and all beans, mix well
Add cubed pumpkin 
Bring to a simmer and reduce heat
Simmer, covered until the pumpkin is tender 

Serve with desired toppings 

Tips and Hints

• I recommend fresh pumpkin puree
• *Use LaChoy or Tamari sauce to make this gluten free
• Can be cooked in a crock pot by transferring to the crock-pot right after deglazing the pan, then following the directions except cooking on low 6-8 hours 
• If you like a bit less spicy omit the habanero and use only one jalapeno, removing the seeds.  You can also use other chili peppers of varying heat depending on your preference

Pumpkin Puree

I love cooking with pumpkin!   Sometimes sweet, sometimes savory, always delicious!   The building block of everything pumpkin is liquid gold, aka pumpkin puree.  Of course the puree from fresh real pumpkin is superior to the canned pumpkin and it is easy to make.   Cook up a bunch, freeze the excess and enjoy all your pumpkin recipes 

Pumpkin Puree

Ingredients 

Pumpkin! 

Directions

Cut the top off the pumpkin and remove the seeds, set them aside
Scoop out all the "guts" and scrape any excess off the pumpkin flesh
Cut the pumpkin into medium size chunks 
Place face down on a baking sheet and place in a 350 oven 

Bake until the skin is dark and the flesh is very tender, about 2 hours

Remove from the oven and as soon as you can handle the pumpkin remove the skin 
Place the cooked flesh in a blender and process on high until it is a smooth, thick liquid 

Tips and Hints

• I've used both the large jack-o-lantern type pumpkin and the smaller sugar pumpkins with success, though the sugar pumpkins reportedly have more "pumpkin" flavor and the larger pumpkins are a bit more "squash" like 
• The cooked pumpkin will likely have a lot of moisture, sometimes even liquid, make sure this is put in the blender with the flesh
• The hotter the pumpkin the more easily it will process into puree, so as quickly as you can after the pumpkin comes out of the pumpkin 
• If you are not cooking with the puree right away pour into a large bowl and allow to cool.  You can then place in freezer bags and freeze to use later
• You can roast the seeds later and snack on them, or save and plant

Madras Lentils

Costco sells these delightful little packets of Tasty Bites Madras Lentils.  They are delicious, but a bit pricey.  I decided that I'd learn to make them myself so I  can have larger quantities to share with others and do it more cost effectively (though it is hard to beat those little packets for a quick meal) 

Madras Lentils

Ingredients:

I Tablespoon coconut oil 

1 onion, finely diced

1 Tablespoon fresh ginger, finely minced

5-6 cloves of garlic, minced

1 small cinnamon stick 

2 Tablespoons curry powder 

1 1/2 teaspoons cumin

1/2 teaspoon turmeric 

1 teaspoon sea salt 

1/2 teaspoon black pepper 

1/4 teaspoon allspice 

1/4 teaspoon ground cloves

1 tablespoon chili powder

1 Tablespoon Garam Masala 

1 6 ounce can tomato paste

3 cups water 

1 cup dry lentils
2 cups red (kidney) beans, cooked 
1 bay leaf 

1 1/2 cups (or one can) coconut milk* 

Directions

In a large stockpot heat the coconut oil, add onion and saute until it begins to turn dark and caramelize.  
Add  garlic and saute about five more minutes
Add ginger and saute about three more minutes
Add cinnamon stick and saute one more minute
Mix all other seasonings together in a small bowl, add all together to onion mixture
stirring to coat well.  
Saute about ten minutes stirring constantly 
Add tomato paste and stir to combine
Add water, lentils, beans and bay leaf 
Bring to a boil, reduce heat and simmer about 45 minutes until lentils are tender
You may need to add more water as it cooks and the lentils absorb water
Add coconut milk and simmer about 15 more minutes, stirring occasionally until heated through 
If it is too thin cook longer to reduce, stirring frequently
Remove bay leaf and cinnamon stick 
Serve alone, over rice and/or with naan

Tips and Hints

• *Cream or Half and Half may be substituted for the coconut milk, and is more traditional, but less healthy.  
• The recipe originally called for black lentils, I used red lentils and loved it.
• This will work well as a side dish, but paired with rice can be a main dish.
• The original Tasty Bites aren't spicy, but if you like spice in the food add cayenne pepper when you add the water and lentils. You can play with the cayenne to achieve the spicy level you like, I actually prefer this particular dish a bit milder. Use as much as your personal taste enjoys.  I'd suggest 1 Tablespoon for a good kick. 

Chipotle Chocolate Chili

I love chili, I love chipotle, and I love chocolate! 
So what's not to love combining them all into one hearty, slightly sweet, slightly savory, slightly smokey and somewhat spicy pot of deliciousity.  (yes I did just make up a word, but it fits!)  I found this recipe a while ago and have been waiting for a cold snowy day to try it out, but the persnickety Utah January weather is not cooperating so I decided to just jump in and make it, then freeze some until we get that cold snowy day, probably in late March!  I am most definitely bringing this to my next chili cook off! 

So here is my rich, spicy, gift to you:

Chipotle Chocolate Chili

Ingredients 

1 Tablespoon olive oil

1 pound lean ground turkey 

1 large onion, chopped 

1 red bell pepper, minced

3-5 cloves of garlic, minced or pressed

3 Tablespoon brown sugar

1 Tablespoon unsweetened cocoa powder

1 Tablespoon Ancho Chili powder

1 Tablespoon Chipotle Chili powder 

2 teaspoons ground cumin

1/2 teaspoon dried, crushed chipotle pepper

1/2 teaspoon smoked paprika 

1/2 teaspoon ground black pepper

1/2 teaspoon Kosher or sea salt

2  cups beef broth

2  15 ounce cans diced tomatoes, with liquid

2  14.5 ounce cans kidney beans, drained and rinsed 

1  7 ounce can chipotle peppers in adobo sauce 

1 1/2 teaspoons liquid smoke 

1/2 ounce unsweetened baking chocolate (1/2 a cube), chopped 

3-4 Tablespoons red wine vinegar 

garnish 

chopped green onions

shredded cheddar cheese

light sour cream or Greek Yogurt 

Directions

Heat olive oil in a large pot over medium heat, add turkey, onion, garlic and bell pepper until turkey is cooked through, stirring frequently

Mix together the brown sugar, cocoa powder, chili powders, cumin, crushed chipotle, paprika, black pepper and salt together. 

Stir seasoning mix into meat mixture until well coated.  

Heat another few minutes until the seasonings just start to brown. 

Add beef broth and de-glaze the pan. 

Add tomatoes and beans

Remove the chipotle chilies from the adobo sauce and add the sauce to the pot, reserving the chilies. 

Heat to boiling, reduce heat and simmer uncovered, stirring occasionally, until thickened. This should take about 45-60 minutes.

Add the liquid smoke, cook 5 more minutes

Now it is time to play with the flavor a bit

Dice some of chipotle peppers and add to the pot

Stir in some of the red wine vinegar

Stir in some of the chocolate

Keep adding a little of these ingredients at a time until you find the flavor balance you like

Remember: the chocolate adds depth, the vinegar cuts some of the sweetness and the chipotle add smokey heat 

Simmer about 30 more minutes until chocolate is fully melted and flavors blend.

Serve with desired toppings 

Tips and Hints

• Make sure you use real cocoa do NOT use Nesquik or similar powder 
• I discovered I was out of red wine vinegar and substituted apple cider vinegar with success
• Look for a brand of Chipotle in adobo that doesn't have wheat added for a gluten free version 
• If you don't like a lot of heat decrease the chili powder and omit the extra chipotle peppers, you'll still want to use at least some of the adobo sauce for the flavor depth
• Too much of the chocolate will make the chili bitter, so add with caution 
• Feel free to use beef. sausage or other meat for a less healthy version, but I promise the turkey is delicious! 
• Consider doubling or even tripling the batch because, trust me, people will come back for more.

Apple Enchilada Extraordinaire

Apple Enchilada was an interesting concept I saw on Pinterest.  I had a bunch of apples so I decided to try it.  Of course as per my usual habit I had to tweak it and improve it.  Think of a "regular" enchilada it has four main components: tortilla, filling, sauce and of course the rich gooey topping. The original Apple Enchilada recipe I found was sadly bereft of said gooey topping so I most definitely had to remedy that.  The result was rich, delicious and universally praised by all of my original test subjects... um. family and co-workers. 

Apple Enchilada Extraordinaire 

Ingredients:

Filling:

6-8 apples of your favorite variety 

3/4 C apple cider 

3/4 C brown sugar

1 tsp cinnamon

1/2 tsp nutmeg 

Sauce:

1/2 C butter

1 C brown sugar

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1 c apple cider + 2 Tbsp cider 

1 Tbsp corn starch 

Topping: 

1 C brown sugar

3/4 C flour

1 tsp cinnamon

1/2 C butter, softened

1 1/2 C rolled oats 

1/2 C chopped pecans (or other nuts of your choice) 

10 tortillas 

Directions

Core and finely chop apples

Place in a large deep pan and add the rest of the filling ingredients 

Bring to a slight boil. Reduce heat and simmer for three or four hours until the apples break down and become soft and gooey

Remove from heat and allow to slightly cool

During the last 30 minutes or so of the apples cooking prepare the sauce

Melt the butter in a saucepan over low heat

Add the sugar, vanilla, cinnamon and nutmeg, mix until well incorporated 

Add the 1 cup of apple juice

Heat until boiling, reduce heat to a simmer and allow to cook about 20 minutes, stirring occasionally 

Mix the remaining apple juice and cornstarch together until smooth

Whisk into the sauce and cook another few minutes until the sauce thickens

Heat each tortilla to make it more flexible (optional)

Spread a small amount of the sauce in a baking dish

Place filling inside a tortilla and roll up, place seam side down in the baking dish, they may be a bit cramped and that's okay

When all enchiladas are assembled pour the sauce over the  enchiladas, making sure to get the sauce in between the enchiladas

Allow to sit for 45 minutes. Don't rush this step, it is critical to the overall success of the dish

Meanwhile, mix the brown sugar, flour and cinnamon together 

Mix in the butter to make rough crumbles

Stir in oats and pecans

Sprinkle over the enchiladas

Bake at 350 degrees for about 30 minutes until the topping is golden and crisp.

Tips and Hints

• You can grate some of the apples for an added depth of texture
• When I didn't have time to cook the apples on the stove top for the required time I put them  in the crock pot on low while I was at work and they were perfect after about eight hours 
• For a quicker version use canned apple pie filling 
• You can use apple juice in place of the cider, but the cider add an extra depth of robust
• Best served warm fresh from the oven 
• Carefully separate the enchiladas with a knife for ease of serving
• Top with vanilla ice cream for an added layer of yum

Southwestern Quinoa Salad with Savory Lime Dressing

As part of my new quest to be more healthy lifestyle and maintain weight loss I am seeking a plant based diet more diligently.  I can see quinoa being a new staple of my cuisine.  I've gone a bit nuts with quinoa recipes on my Quinoa-derful pinterest board.   Many of them seem to be a bit southwestern in nature.  Quinoa seems well suited for these types of flavors, so it just makes sense to me.

I wanted to take something quinoa to a neighborhood potluck and picked one of the plethora of quinoa recipes to try.  No big surprise, I tweaked it, added some things, omitted some others and came up with something that got rave reviews from all who tried it, even those who claim they don't like "healthy" choices over foods like brisket and ribs.

This is definitely a "keeper"

Southwestern Quinoa Salad with Savory Lime Dressing

Ingredients:

Salad

1 cup quinoa 

2 cups vegetable broth

1 red bell pepper, chopped into small dice

1 can black beans, rinsed and drained

1/2 cup thinly sliced green onion
I avocado, diced (optional) 

1 cup frozen corn

drizzle olive oil

sprinkle sea salt

sprinkle garlic powder

Dressing 

1/4 cup extra virgin olive oil
zest of one lime

2 Tablespoons fresh squeezed lime juice

1 teaspoon Spike Seasoning

1 teaspoon cumin

1/2 teaspoon ground Ancho chili powder

fresh ground black pepper to taste
2 - 3 drops doTerra* Lime essential oil (optional)

Directions:

Combine the quinoa and broth in a medium sauce pan. Bring to a boil, cover, reduce heat and simmer until the quinoa is tender and the liquid is absorbed.  20-25 minutes.

Drain the beans into a small colander.  Rinse until the water no longer foams.  Drain.

Meanwhile, dice the red bell pepper into pieces about the size of the beans. 

Slice green onion into thin slices.

Toss the corn with olive oil.  Lightly sprinkle with sea salt and garlic powder.

Place on baking sheet and broil, stirring frequently, until corn begins to brown.

Allow the quinoa and corn to cool.  

Stir all of the salad ingredients together.

Mix all of the dressing ingredients together until well blended.

Toss the dressing into the salad.

Tips and Hints:

• I use a blend of equal parts red and white quinoa
• You can use chicken or beef broth for a different flavor, but obviously it won't be vegetarian if you do.
• I like the flavors of this dish and don't find it needs heat, but if you want to add heat dice some jalapenos or other chili and add it with the bell pepper.
• This keeps well in the fridge for several days, not that it lasted that long, but may need a bit more dressing to moisten it up since the grain tends to absorb the moisture. 
• The avocado adds great flavor to this dish, however since avocado is a fat (albeit a good fat) you might not want to eat is in large quantities and this is fabulous with or without the avocado. 
• *doTerra essential oils are therapeutic grade and can be taken internally.  You can use another brand oil of similar quality. Please do NOT use an essential oil that has not been approved by the manufacturer for internal use. 
• Therapeutic grade essential oils are safe for internal use, but degrade impurities in our bodies.  They will degrade the unnatural substances in plastics, citrus oils especially so.  Be sure to ONLY use the lime oil if you've prepared and stored your salad in a glass or ceramic container. 

Peanut Sauce Chicken

Confession time.  I realize this will sound odd to most people but I must admit that I do not like peanut butter.  I love lightly salted dry roasted peanuts, but do not like raw peanuts or (gasp) peanut butter.  That being said I do adore this dish.  With my known aversion to peanut butter I cannot remember why I tried this initially, but now it is a family favorite.  Oh and for the record I do like peanut satay (which this is slightly reminiscent) and Reese's peanut butter cups and Reese's Pieces, but not Peanut Butter M&M's.  Weird I know...

Peanut Sauce Chicken

Ingredients

 2 chicken breasts, cut into thin strips

1 Tbsp coconut or olive oil

1/2 onion, finely chopped

3 cloves garlic

1 C peanut butter 

1 C milk

1/2 C soy sauce* 

1/3 C brown sugar

1/4 C cooking sherry

6 dashes red pepper sauce

1/2 tsp red pepper flakes, or to taste

1/4 C chopped peanuts 

Garnish:

chopped peanuts

green onion

red pepper flakes

Directions

Cook the chicken in a large skillet in the oil until lightly browned.

Add the onion and garlic and cook another couple of minutes.

Remove the chicken, onion and garlic from the pan.

If you have some chicken browning stuck to the pan just add a bit of the milk and scrape off the chicken.  This add a lot of rich flavor to your sauce. 

Add the rest of the milk, peanut butter, and soy sauce.

Stir constantly until well blended and smooth. 

Add the brown sugar, sherry, pepper sauce and pepper flakes and 1/4 C peanuts.

Stir until smooth.
Return chicken, onion and garlic mixture to the pan.

Cook on low, stirring occasionally until the sauce begins to thicken.

Cook about five more minutes, stirring occasionally.

Serve over rice or oriental noodles.  

Garnish with more chopped peanuts, green onion and red pepper flakes for a festive flair.

Tips and Hints 

• You can use creamy or chunky peanut butter depending on your preference.  
• *To make this gluten free use La Choy or another brand of soy sauce that does not contain wheat.  These are a bit tricky to find, but are out there if you look.
• If you are really timid you can cut down on the red pepper, but I'd say to leave a bit in, the slight kick is awesome.
• If the dish is too salty go for a lower sodium soy sauce or peanut butter.

Coconut Curry Pumpkin Soup

I recently found a different pumpkin curry that called for diced fresh pumpkin.  Since this was between Halloween and Thanksgiving there was nary a pumpkin to be found at the regular stores.  Finally as a friend and I were out and about we found a roadside stand with pumpkins so I bought a small one.  It had a skin that would have done well for a shield for Iron Man as it was practically impervious.  I did manage to get the seeds out and roast them, but mourned the loss of the potential to use the flesh for cooking.  (Steaming it to soften it ruined the texture and the recipe was a flop).  About a week later I saw a neighbor ready to toss her pumpkins from her porch and asked if I could have them, as they were still in prime condition.     Now with a whole new batch of freshly roasted pumpkin seeds and a whole lot of diced pumpkin I decided to find a new pumpkin recipe. Of course I did my own tweaking and this is the yummy result.  It is even better the second day.  

Coconut Curry Pumpkin Soup

Ingredients:

2 pounds cubed fresh pumpkin*

1 Tablespoon olive oil

1/4 teaspoon sea salt 

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1/4 cup coconut oil

2 cloves garlic, minced or pressed

3 cups vegetable broth

1-2 teaspoon curry powder

1/4 teaspoon - 2 Tablespoons crushed red pepper flakes 

1 can coconut milk

Directions:

Put 1 1/2 pounds of the pumpkin in a baking dish, toss with the olive oil and sea salt.  

Roast in a 325 degree oven for about 30 minutes or until the pumpkin is tender.

In a large pot add the coconut oil and heat until melted.  Add the onion, carrot and celery to make a mirapoix.  Allow the veggies to caramelize as directed in the mirapoix.  

Add the garlic and saute a couple more minutes. 

Deglaze the pan with the broth.     

Add the curry powder, red pepper flakes and remaining half pound of uncooked pumpkin.

Simmer about 10 minutes.

Add the cooked pumpkin and simmer 10 minutes more.

Carefully transfer the soup to a blender and process until smooth

Return to the pot.

Shake the can of coconut milk well and pour into the blender.

Blend on high for about 60 seconds to remove the soup that is still clinging to the sides of the blender.

Pour into the pot and continue to heat another 5-10 minutes while stirring until all is heated through and well incorporated 

Tips and Hints

• *You can substitute canned pumpkin in this soup when fresh pumpkin is not available, just add it after you've pureed the rest of the ingredients.
• You can use an immersion blender rather than a traditional blender.
• If you are familiar with this blog at all you know we love spicy in our family so I ampped up the red pepper flakes, feel free to adjust to your taste.
• The crackers in the photo are delicious with this soup and anything else you care to use them with.  They are Kirkland Signature Ancient Grains Crackers from Costco and have Millet, Amaranth, Quinoa and Teff grains in them. 
• Since vegetable broth is not as readily available in forms such as  bullion powder, soup base, paste etc.  You can easily substitute chicken broth, it just won't be vegetarian.  

Vegetarian Quinoa Chili

I adore quinoa as an idea.  I know that it is a super grain and mega-healthy for you.  Since I struggle a bit as how to implement it I am always in search of new delicious quinoa recipes.  I found this one recently (and of course tweaked it a bit) and it is definitely a keeper.  Particularly as the weather cools off and I start craving a rich, hearty, flavor packed chili! 

Vegetarian Quinoa Chili 

Ingredients:

1/2 cup quinoa

1 cup water or vegetable broth

2 teaspoons olive oil

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1/4 cup water or vegetable broth 

3 cloves garlic, minced or pressed

1 jalapeno pepper, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 oz) can black beans, drained and rinsed

1 (15 oz) can red kidney beans, drained and rinsed

3 (15 oz) cans diced tomatoes

1 (8 oz) can tomato sauce

1 Tablespoon ground cumin

1-3 Tablespoons chili powder 

1-2 Tablespoons cayenne pepper (optional) 

Salt and Black Pepper to taste

Directions:

In a medium sauce pan combine the quinoa and 1 cup broth. 

Bring to a boil, reduce heat and simmer until liquid is absorbed, 15-20 minutes.

In a large pot heat the olive oil add the onion, carrot and celery in a mirapoix.  Deglaze the pan with 1/4 cup broth.  

Add the garlic, peppers and zucchini to the pot.  Cook about 10 more minutes until the vegetables are heated and beginning to soften.  

Add the beans, tomatoes and tomato sauce.  Mix well.

Season with the cumin, chili powder, cayenne and salt and pepper.

Simmer chili on low for at least 30 minutes.

Serve hot.  

Tips and Hints:

• If you are timid with heat remove the seeds and membranes from the jalapeno.

• Do NOT omit the chili powder, if you don't like the heat level just use only 1 Tablespoon.  This adds a depth of flavor that makes the chili taste good.

• You can add optional toppings such as: green onion, diced avocado, shredded cheese, sour cream, Greek yogurt, crackers, etc. to your bowl when serving.

• This would be fantastic with a good corn bread. 

Self-Dressing Stacked Spinach Salad

I admit that this is not the most attractive dish, but it is super easy and super delicious and  super healthy!

I discovered the secret to this self dressing salad by accident when I took it to work one day.  The flavors melded perfectly and it was divine! 

Self-Dressing Stacked Spinach Salad

Ingredients

Baby Spinach

Feta Cheese Crumbles

Fresh Tomato, chopped

Bacon crumbles (optional) 

Directions

Place desired amount of spinach in a bowl.

Pour feta over the spinach.

Cover with the chopped tomatoes, include any excess juice from the chopping process.

Cover and place in the refrigerator for at least three hours, five is even better.

Remove from fridge and sprinkle in bacon.

Toss and serve.

Tips and Hints

• Letting this salad sit is key.  If you just toss everything together fresh it is not even close to as delicious.  
• The natural juices from the tomatoes drip over the feta and spinach making the self dressing part work.
• Just eyeball the amounts of ingredients to your taste, but be sure to have enough tomato to drip over the rest of the salad

Quinoa with a Kick

Several years ago I attended a class at BYU's Education Week on Great Grains.   The presenter talked about a super grain called Quinoa and its amazing health properties.  Including his belief that Helaman's Stripling Warriors were able to march all day and all night powered by this awesome grain indigenous to Central America.    Since then I'd been wanting to try it.  

One day at work our school cafeteria (voted Best in State) served quinoa.  I was stoked and got school lunch for the only time that year.  I was hooked! and asked our cafeteria manager for the recipe.  The downside was that his recipe made 100 servings.  I had to do some dreaded math.  

Of course, as you would expect, I tweaked it, added a few things and kicked up the spice level.  The result was this amazing quinoa dish that I get rave reviews on and friends asking for the recipe.  Now I am sharing it with all.

Quinoa with a Kick

Ingredients 

1 Tablespoon olive oil

1 onion, chopped

3 cloves of garlic, peeled and chopped

1-2 Chili Peppers, diced (variety depends on your preferred heat level)

1 cup uncooked quinoa

2 cups vegetable broth (including liquid reserved from the tomatoes) 

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (more to taste if you like heat)

1/2 teaspoon black pepper

pinch salt

1 cup frozen corn

1 can black beans, drained and rinsed

1 can diced tomatoes, drained with liquid reserved

Directions

Heat the oil in a medium saucepan over medium heat.

Stir in the onion and garlic, saute until lightly browned.

Add peppers and saute another few minutes.

Mix quinoa into the pan and heat slightly.

Pour in the vegetable broth, including tomato liquid.

Season with the cumin, cayenne pepper, black pepper and salt.

Bring to a boil, stirring occasionally.

Cover, reduce heat and simmer about 20 minutes until the liquid is mostly absorbed and the "tails" of the quinoa pop out.  (You'll know it when you see it, it is a very distinctive feature of this amazing grain)

Stir the frozen corn into the saucepan and continue to simmer about 5 minutes until the corn is heated through.

Mix in the black beans and tomatoes and heat another 5 minutes, until heated through. 

Tips and Hints

• I use an equal mixture of red and white quinoa
• Quinoa is getting more popular as a gluten free wonder grain, if you don't see it in your local market check at a health food store.  Red quinoa is a bit more rare and this will be your best source for it.
• If you like somewhat mild make sure you remove the seeds from the chili peppers, for a more spicy kick leave the seeds in and increase the number of peppers used.
• This is great as a side dish, or pared with a cool salad a great meal. 
• Also great as left-overs the next day