Category Archives: curry

Tuesday’s Meals of the Day

For lunch I ate a mess of different things. It was a clean out the fridge sort of meal. I had the chicken and cabbage from last night’s dinner. A Stuffed bell pepper primal and not paleo because of the addition of cheese. One meatball with tomato sauce homemade from the garden. Actually all the vegetables in this meal are home grown!

I snacked on some raw zucchini. Rawr!

Dinner was Tandoori chicken with sweet potatoes (canned and gifted from my lovely friend Sarah) and zucchini. If you are noticing a zucchini trend it’s because we have tons of it the size of small babies coming from our garden. The tandoori was a paste I bought at the store. It doesn’t contain any sugar so I can recommend it to my paleo pals. I used a few spoonfuls to marinate the chicken overnight then added coconut milk and let it slow cook while did Helen in the rain.

Paleo tip #2 – use what’s in season. It’s cheaper, it’s fresher, and better for you. My general rule is that if you are paying much more than $1 a pound, it’s not in season. This of course doesn’t apply to certain veggies. I can never find asparagus or artichokes that cheap. If you can’t find it fresh go frozen. They freeze it in peak freshness so it’s pretty close to being fresh. Canned is okay if you watch the salt content.

Twice Baked Sweet Potatoes

I love PaleoOMG. She is a foul mouthed gal with great taste in food. T made these recently using her recipe.

They were so good after I ate them all I had to have more. I ate them almost every day for breakfast and a few nights for dinner. I love them with an egg and some spinach like you see here. Seriously you need to go over to her site and try this recipe! I ground up my own sausage for the second batch but if you don’t have a meat grinder store bought is good too.

Curry Stuffed Squash

I don’t think I need to mention again my love of squash. So I’ll just move on forward with the pictures and recipe.

Curry Stuffed Squash

1 acorn squash halved

1 large chicken breast cubed

1 carrot diced

1/4 cup of pine nuts

1/4 cup of dried apricots

2 tbsp madras curry powder (any Indian style curry would be fine here)

Cut the squash in half and scrape all the seeds out. In a large mixing bowl add all the remaining ingredients.

Stir until evenly distributed. Stuff mixture into the hallows of the squash.

Bake covered at 400 for 1 hour, uncover and bake for another 20 minutes. Always check temperature on chicken by using a meat thermometer and testing the center of the stuffing. If it’s not yet to 180 keep going.

I made this meal the night before and only had to pop it in the oven when I got home from work. This would also be a great meal to freeze and save for a busy week.

Accidental Chicken

Ever start a meal with good intentions and end up going out to dinner or something instead? That’s what happened here. I was going to make a roasted chicken and T came home and really wanted to go out. I figured the chicken was on low and slow, I would just let it finish cooking and eat it tomorrow instead. Well dinner turned into drinks and about 7 hours later we got home. Yes, I cooked a chicken for 7 hours. It was only at 200 so nothing was burned but it was definitely very well cooked, see also mushy vegetables. I pulled it out and the chicken fell apart. I figured I’d refrigerate it and figure it out what to do with it the next morning. I figured it wasn’t salvageable and I’d just throw it away. Well the next day I very carefully de-boned the chicken and discarded the skin. It was a whole chicken so I wanted to be sure not to drop a small bone back in the soupy mess where I couldn’t find it. The vegetables were obviously too soft to salvage so I thought maybe I’d blend it into a sauce. I blended it up added a few more spices and it was actually not bad, something resembling tomato soup. I added the chicken back into the veggies and it was good. If it were winter time this would be a perfect comfort meal! (Add a grilled cheese sandwich for real authenticity) T even liked it. Now we were bad and had this over real rice. But, it is fine the way it is or over paleo rice. There are a lot of veggies in this meal so it is pretty good for you no matter what nutrition plan you follow. I can only approximate the measurements and time because I was pretty sure I’d end up throwing the whole thing out.

Accidental Chicken

1 whole chicken

2 tablespoons red curry paste

4 roma tomatoes cut in large chunks

1 yellow onion in large chunks

1 head of bok choy without the greens in large chunks

3 sliced red jalapenos

~1 tsp madras curry powder

~ 1tsp garlic powder

~1 tsp onion powder

~1tsp black pepper

~1 tsp red pepper flakes

~1 tbsp of kosher salt

Coat chicken in 1 tbsp of curry paste. Place chicken on top of diced veggies.

Cook covered in an oven safe pot at 200 for 3-4 hours. When chicken is falling apart remove from heat.Remove skin and bones and shred the chicken. Set chicken aside.

When cool, blend vegetables and whatever liquid has come from the chicken until smooth.

Pour mixture back in same pot. Add remaining spices. Bring liquid to a boil and add chicken.

Serve as is or over the rice of your choice. Sometimes even mistakes end up okay.

Have you had a similar mistake turned good? or bad? Tell me about it.

Simple Indian Food

Right now I’m on a break from work as it is summer time. When I am working I’m always trying to make dinner as quickly, and deliciously as possible. A few years ago I discovered that this small town has an Indian grocery store! I was so excited that I spent a ton of money on different food stuffs. The clerk wondered if this white girl had any idea what she was getting in to. I told him I used to live above an Indian restaurant in Seattle and missed my delicious spiced food. My favorite thing I purchased that day was these spice packets. All you have to do is mix them with water and you have instant curry. When I’m pressed for time I’ll take some meat from the freezer, mix up a spice packet, and pour it on the meat. I leave the meat in the fridge for a day to defrost in the delicious sauce. Then I’ll grill or bake up the meat and use the remaining sauce to cook my vegetables in.

In the interest of time saving I heat the sauce (remember it had raw meat in it so be sure to bring it to a boil) toss in frozen veggies and a little coconut milk. Serve this all in a big bowl. It always tastes amazing no matter which blend I use. These are the ones we’ve got at the store, but there are more on the market that are just as easy and delicious. I highly suggest you check out their mixes and try them all!

Today’s meal I used their Pav Baji mix. Just mix with warm water until the spice is mixed thoroughly. Pour over chicken and marinate overnight. I grilled the meat and used the sauce with some frozen vegetable medley. It was super tasty.

I heat the pot up super hot and toss the veggies in with no oil. This is to give them a little color before I put the sauce in.

If you are pressed for time this is a perfect quick meal that you can throw together in the morning and cook quickly at night. If you prefer you can even cook the meat on the stove top in the sauce. About 15-20 minutes on medium high, depending on what meat you use and how thick it is. Remove the meat and toss in veggies for 5 minutes.

Here I grilled everything before hand and then combined it with the sauce for the last few minutes. Then put it all back together with a little coconut milk. The packets do not call for it but I think it takes this dish to the next level.

Don’t forget to comment on the contest post if you would like a chance to win homemade jerky and bars.

Coconut Curry Chicken

This was a pantry scraping recipe today. We are at the end of our fresh food and so I had to get a little creative with what I had available. Ginger is a great addition to many meals and has a long shelf life. I keep it in the cabinet with my garlic and onions. Ginger adds flare and spice, plus it is good for you. I served this over zucchini “noodles”. This is a good technique to hang on to for when you are craving that pasta. You can use a julienne peeler or a food processor.  The taste is not the same as pasta but the texture will satisfy the cravings and add some delicious zucchini flavor.

Coconut Curry Chicken

2″ of peeled ginger root diced

4 cloves of garlic diced

5 red jalapenos sliced thin

2tsp of coriander

2tsp of cardamom

1 tsp black pepper

7 chicken thighs (or piece of your choice)

1 can of coconut milk

Handful of fresh chopped cilantro, green onions, and cucumbers for toppings

2 grated zucchini for “noodles”

Add the first 6 ingredients to an oven safe pot with some olive oil. Cook on medium high for about 3 minutes. Add the chicken. Brown the chicken on both sides. Don’t worry if your spices are getting stuck to the pot, we will de-glaze it with coconut milk.

Pour in coconut milk and scrape the bottom of the pot to get all the tastiness up. This is called de-glazing. you can do this with wine or stock. It is the best way to start a good pan sauce too.

Leave uncovered and let cook on low in your oven for 2 hours. You can speed up the time if you prefer by increasing the heat to 400 for about 30 minutes (check to make sure it is cooked through before serving).

While that cooks make your zucchini pasta.

Remove the pot from the oven. Place the chicken pieces on a plate and set to the side for a few minutes.

Place the pot on a burner on medium heat. Toss the zucchini in the remaining curry sauce. You may need to add water if the sauce is too thick. I added about 1/2 of a cup of hot water.

Cook on medium for about 5 minutes.

Place chicken back in pot with zucchini. Serve the chicken with with cilantro, onions and cucumbers.

Thai Curry

I love curries. They are fresh and delicious. Last night I made this Curry almost on accident. I had no plan going in just started pulling things out that looked and smelled good together. When it was done it tasted better than I had planned. I’m sad I only made enough for dinner and lunch. I’d say it’s Thai inspired because it has some elements of Thai cuisine and if I were to plan ahead on this next time, I’d get some cilantro to sprinkle on top.

Thai Curry
4 thick pork cutlets
2 bell peppers sliced in large pieces
1 small onion sliced in large pieces
1 jalapeno with seeds
1″ of ginger
1.5 tsp of coriander
1.5 tsp of cardamon
1.5 tsp of garlic powder
can of coconut milk
2 tbs of coconut oil
salt and pepper to taste

In a food processor blend the jalapeno, ginger, and spices (I added spices as I went until it smelled right so I’m estimating on the measurements)In deep pan brown the pork cutlets in some coconut oil on high.Take out the cutlets and place them to the side for later.
Add ground up spices to the oil and toast the spices for 2-3 minutes.

This smells so good.

Add the vegetables to the spices and oil and bring the temperature down to medium.
Saute the vegetables until the onions start to get soft.

Add the coconut milk and stir until combined.

Place the cutlets back in the pan and turn once to coat in milk.

Cover and cook for 20 minutes or until the pork is cooked through.

This was amazing curry! I was so pleased with the way it came out without following a recipe. If you are paleo serve this over some cauliflower rice, or regular rice if you are not. We just ate it as it was with some big salads.