Green Curry Chicken and Vegetables

You can make this in about 30-40 minutes or less depending on if you have pre-cooked/leftover chicken and what vegetables you use/have on hand. If you have leftover chicken you'd just need to cut/shred it up, make up the sauce and toss it in, add veggies and done! Simple.

You can also make it two different ways:
1. Right in the same skillet
2. In two pans, as I have shown below

One of the recipes I saw online said to mix the sauce and then cook the chicken in the sauce, but I wanted the meat to have that bit of a glaze to it, to utilize the drippings for the broth, and then cut/shred it to cook with the sauce and veggies.

Do whatever you wish/is more appealing to you.
You may also want to cook up some Jasmine or Basmati rice, Thai noodles or Quinoa; I decided to have mine as is in a bowl.

1/2 to 1lb Chicken Breast (or whatever chicken meat you like)
1 to 2 T Coconut Oil (depending on how much chicken you use)

Lightly brown chicken in a skillet in coconut oil on medium heat.
I brown my chicken breasts, then butterfly them and brown the insides a little too, then cut/shred the halves into the desired size pieces. If you're using the drippings for the sauce, you can add that in later too. Whatever works for you.

(Mix sauce below while chicken is browning)

Next, mix all the sauce ingredients in the skillet or sauce pan:

1 can Coconut milk *see below*
1/3 to 1/2 cup Chicken Stock (you can use the drippings from the pan to make this by adding water to make 1/2 cup, or you can use 1/2 packet of Herb-ox sodium free chicken broth. (1 packet = 1cup, so half is plenty)
1/4 cup Shredded/Chopped fresh Basi
2 T Fish Sauce
2 to 3 T Green Curry Paste

Bring to a boil then reduce heat and simmer for 15 min (this can be done as the chicken is browning - or as mentioned above, you can make the sauce in the skillet and then add the cut-up chicken to cook in the sauce = your call.)

1 1/2 to 2 1/2 cup cut Veggies (I had a bit more, but there was plenty of sauce)

Cut up your veggies of choice (I wished I had some broccoli, but was quite happy with portobello mushrooms, carrots, green beans, pea pods, and red pepper.)

Once chicken is ready, I kind of just cut/shredded it apart into bite-sized chunks and poured the sauce into the pan. Let it cook for about 5-10 minutes to get into the chicken meat.

Toss in your veggies, cover and let them cook for about 5-10 min depending on how you like them. I prefer them more al dente, so less for me. Love me some crunchy green beans in curry sauce!

Fill a bowl or spoon over rice!
Enjoy!

Here are the examples of coconut milk I had on hand. The Golden Star was around $1.50 at Wally world and the Kame was from SuperOne @ over $2 a can. I chose these over the 'Lite' or other brands as they had the least sodium and the ingredients were only Coconut Milk and Water (Golden Star 54mg sodium) and Coconut Milk, Water and Guar Gum (Kame 15mg sodium). Funny how Golden Star's was more 'pure', yet contained more sodium than the Kame. Golden Star also was higher in Calories and Fat. You really need to read your labels!

They both contained less sodium, and the least ingredients than all the other brands I could see at the stores where I shop (We have no Trader Joes!!! *Cries*). You find the best one for you. The Lite coconut milk (I thought was lite anyway) I used to use, had all kinds of other ingredients and was higher in sodium as well. I won't be buying that ever again. Much rather have less ingredients, and less sodium per serving. Now, I don't salt my food, or recipes unless it's called for, and often times use less, as sodium is often found in another ingredient, as in this coconut milk and the curry paste, or naturally occurring in the vegetables. I like to taste my food, not be overwhelmed with salt.

Read more on COCONUT PRODUCTS in regards to health and fats.

Quick and Easy Healthy Stir Fry

One of my favourite treats on a rare occasion when I'd visit the mall, was to stop at the Asian restaurant in the food court and order some chicken and broccoli. It was delish. I loved the sauce, and it was cheap, maybe $3-4.00 when you ordered it ala carte. The thing I didn't like was that as good as the sauce was, the sodium was probably off the charts, so I'd pick all the chicken and broccoli out, or even ask them to use a slotted spoon and not give me any sauce, as it was only it's flavour that enhanced the food I craved.

Once when searching for a recipe for jumbo shrimp, I found a simple one for Jumbo Shrimp and Asparagus! I was in luck! At a recent visit from Fabian Seafood, I had purchased a pound of jumbo shrimp and had some asparagus on hand as well! Mmm. I figured the recipe looked quick and easy enough, so why not.

Turns out, the sauce in the recipe was the exact flavour I'd been craving, and the dish was delish!

Subsequently, in a quest to make it a little healthier, I've modified the recipe and also used various protein ingredients (shrimp, poultry, beef, and pork) as well as played with the veggies, depending on what I had on hand.

Obviously, if you buy meats in bulk and then prepare and freeze them ahead for meals (meaning the meat is already cut into bite sized chunks), then your prep time will be way faster.


2 cups chunked Chicken, Pork or Beef, or 24 Jumbo Shrimp peeled and de-veined.

3-4 cups of veggies of choice cut into approx 1in pieces (asparagus, broccoli, mushrooms, pea pods, onion, red/green pepper, celery, etc - whatever you like or have on hand. I like a LOT of veggies, so I use closer to 4 cups or more.

1-2 Tablespoon of your oil of choice - I use a non-stick pan so I only used 1T of EVOO (extra virgin olive oil). One time with shrimp I used coconut oil, but it was too coconutty for my tastes when making a stir fry - would probably be better for a curry. ;-)

2 teaspoons chopped fresh ginger root  - I make ginger tea nearly daily and just used the leftover ginger pieces for the stir-fry. It's already cooked, so easy~peasy, just chopped the pieces smaller. It's also less fibrous when you eat it, but still as flavourful.

3 teaspoons low-sodium soy sauce (original recipe calls for 3T, but I don't care for that much soy sauce or all it's sodium).

4 T water (I didn't pre-boil the asparagus/veggies, nor did I use all the soy, so I made up for the difference with water)

1 packet Stevia: 1/2 packet = 1 teaspoon sugar, and the recipe calls for 2 teaspoons. ;-)

1 teaspoon dry sherry (I had none, so I used dry white or red wine, depending what I had and what sort of protein it was). I usually have a dry red on hand ;-)

1-2 teaspoons chopped/minced garlic, onion, and/or garlic, onion and ginger powder, or any/all you like. I used them all - Love lots of flavour and they're all good for you. Notice I used the powder, not the salt.

Heat the oil in a wok or large skillet, then brown the meat or saute the shrimp, along with the chopped onion, garlic and powders til cooked through.

While meat is browning, mix together the chopped ginger, soy sauce, water, stevia, and sherry/wine.

Add the veggies to the meat, then pour in the sauce.  Cover for 5 min so the broccoli or asparagus and other veggies steam (I like mine more al dente than soft). You'll know when they're done as they'll turn brighter green! This doesn't over cook them and provides lots of good vitamins and minerals too!

Makes about 4 servings.

Tonight I made Pork, Broccoli and Pea Pods!
Broccoli from the garden and pea pods from last Saturday's Farmer's Market.

Last week I made Shrimp and Broccoli.
Fabian had just come again and I had some broccoli ready in the garden. Mmmm.

You can make some rice or other side dishes as well.

Note: If you want to thicken the sauce, mix 1T cornstarch with 1T cold water, and then add in after the sauce - stir to mix and then cover til veggies are done to your liking.

Enjoy!

Avgolemono (Greek Egg Lemon) Soup

The first time I had this was at the Greenery, and soooo delish!
I had to figure out a recipe and make it, and found it's great to solve the leftover egg yolk dilemma when I make the  light oatmeal muffins.

Avgolemono (Greek Egg Lemon) Soup - Serves 6

8 c chicken stock
1 1/2 - 2 c short grained rice, orzo or quinoa
1/2-3/4 c lemon juice or 2/3 c (4-5 fresh squeezed lemons)
6 egg yolks (or 3 whole)
1 T lemon zest
1/4 c unsalted butter
1 - 1 1/2 c cubed/shredded chicken
salt and pepper to taste
You can also throw in some chopped artichoke hearts. (opt)
Dill or parsley for garnish (opt)

If you want it more rice/chickeny use the upper measurements if more brothy, use less.

Bring chicken stock to a boil.
Add rice and reduce to simmer following cooking time on package.
Zest one lemon.
Roll lemons on counter to loosen juices up, slice and juice into a measuring cup.
Add juice, egg yolks and salt into a mixing bowl and whisk to combine.

When rice is done, remove from heat.
*Slowly add stock to egg/lemon mixture stirring constantly, so you don't curdle/cook the eggs (or you'll end up with scrambled eggs).

When all is combined, add back in pot and add butter and chicken and lemon zest, until chicken is warmed and butter is melted. It will thicken slightly. (don't boil or you'll end up with egg drop soup)
Season with salt and pepper.
Garnish with dill or parsley (opt)

Serve with a spinach salad and crusty bread or warm pita, and extra lemon on the side if desired.
Opa!

Chicken and Veggies w/Brown Rice

Ok - first off, put on some tunes, then start the Brown Rice according to package directions.


Generally it's 1c. of brown rice to 2c. water (1 T. butter and salt optional). Bring to a boil and then cover (tightly) and reduce heat to Low for 45 min - 1hr or until all water is absorbed - don't check it til at least 45 min.


While that's cooking, start to cook/brown the 'meat' on med/med-hi:


1-1lb package Boneless Skinless (Amish) Chicken Breasts - or 1 lb whatever meat/poultry/seafood you like (this recipe was originally for 24 Jumbo Prawns (shrimp) with Asparagus - and I loved the 'sauce' so much I just change ingredients to go with what I have on hand. The flavour reminded me of the Chicken w/Broccoli at the Asian place at the Mall I really liked. If you use Prawns/Shrimp it will obviously cook in only minutes, not as long as chicken, pork, or beef.


In a large non-stick skillet/wok - either sprayed for extra-non-sticky-ness or add 1-2T olive oil and cook chicken (meat) covered until done inside (cut and check that it's not or red/pink). I cooked/browned the 4 breast pieces from the package whole, then used 3 of the 4 to make the dish, reserving 1 large breast for a later meal/sandwich/nachos/pizza, etc. You may also chop the chicken breasts into chunks before you brown them, but IMO it's easier/cleaner just to cook them, then cut them up later while the veggies are cooking and re-add them.


While the chicken is cooking/browning:


Mix the sauce in a bowl:


- 1/2-1c. of water - depending on how much veggies you add - you want to steam them, plus you want some sauce to go over the rice - not a lot, or maybe you want more? Some cooks/steams off.


- 3 T. low sodium soy sauce (for you who don't buy soy sauce - it's about 5-6 of those packets leftover from your asian take-away)


- 2 t. granulated sugar


- 1-2 t. dry cooking sherry (take a cpla swigs for yourself if you're so inclined)


Chop (as many vegetables as you like to taste - I was cleaning out the fridge)


- 2T or more chopped/sliced fresh ginger (if you like more, chop more, if you like less, stick to 2T)


- 1 bunch (or less) of asparagus - this time I didn't have any - but when I have I cut/broke it up into 1-inch segements if you do (bite sized), or longer to taste. Break off the lower ends naturally where they snap to get rid of the woody ends first.


- 1 head or more of broccoli broken into bits - if you're like me, chop off the end of the stem and then chop the rest of the stem into slices/chunks too. Eeets gud 4 u! We like a lot of broccoli so I use lots.


- Portobello mushrooms - as many as you like, whole sliced, or chopped. (I used 5 large ones sliced)


- 3-4 ribs of celery chopped into bite-size chunks.


- 1/2 onion - sweet or white chopped into chunks or strips/slices - however you like.


- garlic, water chestnuts, sliced carrot, baby corn, peapods, or? up to you... toss in the proverbial kitchen sink if you like.





Anyway, I added the onion, broccoli stems and celery to the chicken as it cooked in the oil - covered - to steam/keep the heat in and cook faster.


Then remove the chicken and add in the other/rest of the veggies and add the sauce, cover and steam for a few minutes til done to taste - if you like them al dente, go just minutes, if you like them more done, they will cook down as they sit while rice finishes.


While the veggies are steaming/cooking in the sauce, cut the chicken into chunks and then after the veggies have steamed for a few minutes, add it back in. Give it a good stir so some of the sauce gets into the chicken.


Cover and let simmer on low while rice finishes.


If you like a thicker sauce - then mix 1-2 T of cornstarch with 1/4-1/2 c. water, then add to the veggies before adding the chicken back in. Stir well, add in the chicken and let thicken - takes about 3-5 min.


Otherwise, keep chicken and veggies on low or warm until the rice is done.


The whole process should cook in the time the rice is cooking - about 45 min - 1 hr tops.


Serve over brown rice - makes about 3 servings.


Enjoy!


**Note** I don't add any extra salt, as I feel there is plenty in the soy sauce - so if you like more - add more, or don't use low-sodium soy sauce. I prefer to taste the foods, not salt. I also don't add salt or butter to the rice. If I would, I use unsalted butter anyway. This meal is really good and tasty if you are watching your fat/sodium intake - as we all should.

Kay's Chow Mein Made Mine

I was originally given this recipe by my (now ex)sister-in-law Kay.
Since then I've made a few changes, as well as a few additions.

Brown

• 2 T. oil (olive or?)
• 2 med onions chopped (she has thin, I like them more chunky)
  
• 2 c. or 1lb cubed beef, pork, or chicken (or a mix)

Add

• 3 c. chopped celery ( thicker sliced on diagonal)
  

Mix and Add:

• 1 1/2 c. low sodium chicken broth or homemade
  
• 1/2 c. water
• 1 1/2 T. low sodium soy sauce
• 1 T molasses
• 1/2 t. sugar
  

Cover and Simmer 1 hour

Start Rice Now!

Last 15 min of cooking time (so they don't get so mushy/soggy) add any or all (optional):
1 c. fresh broccoli florets and stems chopped in chunks
(you can add the chopped stems with the celery if you like them less crunchy,
or slice the stems in thinner slices or smaller cubes)
1 c. fresh asparagus cut into 1 inch pieces
1 c. quartered or sliced portabello mushrooms
1 c. fresh pea pods
1 c. bean sprouts
1 8oz can/1 cup water chestnuts
1 8oz can/1 cup bamboo shoots
or 1 can chow mein vegetables

*Note if you add more than 2 extra ingredients, add another 1/2 to 1c water for more sauce.
You may also want to add an additional 1/2 T. soy sauce and/or 1 t. molasses to the additional water.

I tend to like to make all the veggie pieces chunky and so they're about the same size, for ease of use with utensils or chopsticks, and so it seems more filling.

Cover and let steam together 5 min.

To Thicken:
Mix

• 2T. cornstarch
• 1/2 c cold water

Stir into meat and veggies, really mixing it all from the edges of the skillet and turning it through so it's well mixed.

Turn heat to high and cover for 10 min.

Remove cover, stir and voilá!

Serve over brown or white rice

Top with Chinese rice noodles (optional)Yum!

Not So White, But Hot Chicken Chili

2 large (leftover) chicken breasts cooked and cubed
1 can Ro*Tel® diced tomatoes
1 can Black Beans
1 can Garbanzo Beans
4 ribs chopped celery
1 large chopped and browned onion
5 chopped jalapeños
2 cloves chopped fresh garlic

Homegrown and dried:

• cilantro
• parsley
• oregano

lime juice
1 cup Shelton's fat free - low sodium - gluten free chicken broth **
1 1/2 cups water

To Taste:

• cumin
• mexican chili pepper
• cayenne pepper

Cube, chop, sprinkle & dump all in the crock pot and cook on high for 5 hours - longer on low.

Serve with chips, corn bread, tortillas or over a baked potato.

Hot Chicken Chili with Cocina Selecta Queso Quesadilla Cheese and Mom's Corn Bread

**Lowest Sodium of any canned chicken broth I've seen
(and it was in the clearance bin at Super One for .50 cents! - SCORE!)

White Chicken Chili

3-4 cooked chicken breasts* (browned, baked or grilled - grilled is best for flavour)
1/2 large sweet onion**chopped
1-1/2 c sliced portabello mushrooms***
1-1/2 cup frozen kernel corn
1 cup sliced celery
1 yellow pepper chopped
4 chopped jalapenos
1-2 chopped habaneros
1 can black beans****rinsed and drained
1 can garbanzo beans****rinsed and drained
1/2 cup chopped cilantro
1 lime for juice

1 cup white wine or (1 can of beer, and less broth or no broth)

1-1/2 cup chicken, turkey or vegetable broth
2-3 cloves garlic or up to 1 bulb
2T. cumin

1t. white pepper

1/4 t. cayenne pepper
1/2 t. chili powder

If you don't feel this chili is thick enough - you can let it simmer longer uncovered, or you can mash up some of the beans to release more starch, or add some refried beans, or crushed tortilla chips, or 1-2 tortillas chopped very fine, as they will be absorbed into the chili. You can also use masa harina (corn flour), flour or cornstarch (use approx 1-2T mixed with a little water or some of the chili juices, then add to the pot so it doesn't clump.) You could also add in a few chopped potatoes to add starch as well.

Optional:

Shredded Monterrey Jack, Pepper Jack, Mexican Cheeses, or whatever you like for garnish

Sour cream

Tortilla Chips

Cilantro for garnish

Baked Potatoes - Topped with this chili, cheese and sour cream for a very hearty meal

Dump all ingredients into a crock pot (on 3-4 hrs on high/or 6-8 hrs on low) or dutch oven (45 min) I like the crock as the flavours simmer longer. Also, like any chili, it's better the next day.

All ingredients are up to the tastes of the cook or your families.
Feel free to use fresh, frozen or canned ingredients as you see fit.
This recipe is a compilation of ingredients from several different recipes people have given me, or I have tried.
Feel free to ad-lib your own ingredients, or use more or less hot peppers

* You may use other chicken meat, or even turkey, or chorizo
** You may use other onions (white, red, yellow - I just prefer sweet)
*** You may use plain white or canned mushrooms, I just prefer portabellos.
**** You may substitute chili, great northern, cannelloni, white, pinto, kidney, or other beans. I used different kind, but mainly black and some other kind. You may also use raw beans instead of canned, but be sure to cook them through thoroughly so they aren't hard. When I have more time, I use raw beans.

Enjoy!