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Thursday, November 29, 2012

ginger chicken and oriental veggies in crock pot

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I found this recipe here http://www.simplebites.net/coconut-ginger-chicken-vegetables-slow-cooker/
Serve it over Jasmine rice. I changed it a tiny bit in that I used one can of broth and one can of coconut milk.
Here is the recipe:


Ingredients
  • 4 cloves garlic, peeled
  • 2 inch cube of ginger (about 30 grams), roughly chopped
  • 1 small sweet onion, peeled, quartered
  • 1 Tablespoon olive oil (I omitted)
  • 2 Tablespoons butter (I omitted
  • 2.5 lbs boneless, skinless chicken thighs, cut into four
  • 2 cans coconut milk, not shaken (I used one can chicken broth and I can coconut milk)
  • 2 Tablespoons cornstarch
  • 1 can of baby corn cobs (I added some frozen mixed oriental veggies-thawed- at last hour)
  • 1 cup peas or frozen vegetables of your choice
For the spice blend
  • ½ teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1½ teaspoons ground tumeric
  • 1 teaspoon salt
Instructions
  1. Combine ingredients from the spice blend together and set aside.
  2. In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.(Hmm-I didn't do this--might have been even better if I had seen this--I just chopped it up and threw it in the cooker with the spices.-- making a paste form of it might be good!)
  3. In the bottom of a slow-cooker placed on a burner (see IMPORTANT note above--don't place on burner if you don't have this kind of adaptable slow cooker!), heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
  4. Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. (I didn't do this--I just threw it in the pot, here is to next time! )
  5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.(I put in chicken broth and one can of coconut milk from which I saved the cream for later in the recipe)
  6. Drain the corn cobs and chop in half. Add to the slow-cooker.(I added these during last 1/2 hour on high setting).
  7. Place the slow cooker in the base and cook on low for 4 hours.
  8. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot. (I used peas and an oriental mix that had the little cobs and snow peas, broccoli and carrots)
  9. Serve over cooked Jasamine rice

Monday, November 26, 2012

crock pot vegetable curry with coconut milk (GF)

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This is a satisfying dish.

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We like to serve it with this sauce---adds a nice flavor to any curry dish.  I found the basic recipe HERE:
 http://glutenfreegoddess.blogspot.com/2007/07/healing-curry.html

Ingredients:

2 tablespoons light olive oil (I used less)
5-6 cloves fresh garlic, minced
1 red onion, diced
2-3 teaspoons gluten-free red curry paste, to taste (I used 2)
1 teaspoon ground ginger
2 stalks of celery, chopped
1/2 head white or purple cabbage, shredded
2 large carrots, peeled, sliced or chopped
1 large sweet or gold potato, diced
2 apples, peeled and chopped
1/4 cup golden raisins
1 14-oz. can chick peas, rinsed and drained well
3 cups vegan broth, more if needed
1 tsp or so of cumin (my addition)
To add in later:

1 cup coconut milk, more if needed (I used the lite)
A drizzle of raw organic agave, to taste
Sea salt and black pepper, to taste
A squeeze of fresh lime
Chopped fresh cilantro, to taste

Instructions:

Pour the oil in the bottom of the Crock Pot or slow cooker. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled.

Before serving, add in the coconut milk, a touch of agave, seasoning and lime or vinegar. Add some chopped cilantro. 

Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add more coconut milk.

Cover and heat through an additional 15 minutes or so. I love this served with the Thai sauce which is gluten free shown at the top.

Serve spooned over fragrant hot cooked rice.

Makes 4 servings.

Saturday, November 24, 2012

pan cornbread (gluten free too)

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Nice hearty cornbread to go with soups! or whatever! i LIKE IT BETTER WITHOUT THE VINEGAR

Ingredients
2 cups Adluh self-rising corn meal[*note: if you don't have self-rising meal then add Baking powder , baking soda and salt --see below}
 1 tbs of sugar (more if you like--I sometimes do 1 and 1/2 to 2)
1 egg (can substitute 1 tablespoon of ground golden flax seed soaked 5 minutes in 1&12 tab of water)
 1 and 3/4 cup  milk (plain almond milk is what I use ) (OR sometimes i LIKE IT WITH ALMOST 2 CUPS
1 tbs of cider vinegar (CAN OMIT THIS)
 3 tbs of oil --[or 2 tab coconut oil and 3-4 tab of applesauce)
1 tablespoon of oil for the pan (prefer olive oil for pan)
1/4 cup  gluten free bisquick mix (I have omitted this and still is fine, but prefer it)
*If you don not have self rising corn meal then add: 






  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon  salt (if using sodium free baking powder then I use closer to 1 tsp salt)

  • Read more at http://skinnyms.com/old-fashioned-cornbread/#F09h4ByQBlROkKLU.99

    Preheat oven to 450. Take a 9 inch iron skillet and place one tablespoon of olive oil in the pan. Place the pan in the oven while it is preheating. NOTE: IF USING THIS TO MAKE BREAD CUBES FOR STUFFING THEN USING A 12 INCH SKILLET MAKES THEM JUST ABOUT PERFECT. cOOKING FOR ABOUT 15 MINUTES

    Meanwhile in a bowl mix the dry ingredients (corn meal, sugar, bisquick mix). In another bowl mix the milk( and vinegar IF USING-I PREFER IT WITHOUT IT-let sit for a few minutes. Mix your egg separately. Add the egg, 3 Tbs of oil  to milk mixture. Make a well in the dry ingredients and stir in the liquid. Do not over mix.(make sure you have mixed  in the bisquick mix.  Pour into the hot pan (the oil in the pan will rise around the edges.

    Place into the oven and cook 15 to 20 minutes until brown---be careful not to over cook. Let cool ten minutes before slicing. You can take some butter and rub it over the top of the cornbread.

    NOTE--I have also used a 11 and 1/2 inch or almost 12 inch iron skillet--it just comes out less high and cooks in about 8 minutes)

    Thursday, November 22, 2012

    Crock-pot string bean casserole (GF version too)

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    I love to use the crock pot on the holidays--this is a nice way to do the green bean casserold

    Servings 6

    Ingredienst

    1 Pound of green beans
    1 can of progresso cream of mushroom soup--it is GF (this soup you do not add milk to --it has it in it)
    1 tsp gluten free soy sauce
    1/3 cup shredded Parmesan cheese
    1 cup (or more!) French-fried onions (if you want GF omit and use either General Mills gluten free rice      
                                                            Chex Cereal, smashed and mixed with 1/2 tsp onion powder or
                                                            FunYuns plain onion flavored rings by Frito Lay.)

    Preparation:

    1. Use a 4 quart slow cooker. Wash and trim green beans in even lengths, and put into the cooker. Add the soup, soy sauce (and if you are not using progresso but a soup that says to add milk then you will  need to add 1/2 cup of milk.) If during cooking with the progresso it looks like it needs a little liquid add some milk.

    2. Toss the beans gently to coat. Sprinkle on the Parmesan cheese, and add the French-fried onions or homemade topping.

    3. Cover and cook on low for 4 to 6 hours, high for 2 to 3 hours or until the green beans have reached the desired tenderness.

    Note. I have used frozen whole green beans which I have thawed a bit first.

    This is from the dailygreen.com

    Thursday, November 15, 2012

    pumpkin pie spice latte

    Photobucket This was great. I used about 1/2 cup strong Starbucks brand French Roast coffee
    Added about the 1/3 cup or so of Almond milk, some sugar and sprinkled it with a bit of Pumpkin pie spice. NICE!!

    Tuesday, November 13, 2012

    red lentil soup (southern living)

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    I like this because it requires few ingredients and it makes a nice soup. This was from Dec 2011 Southern Living mag

    Makes 11 cups

    Hands on time 25 min.
    Total time 55 min.

    2 Tbsp. butter (I used 1) although you could sub oil or water
    1 sweet onion diced (I used food processor)
    1 cup chopped carrots
    1 cup chopped celery
    4 garlic cloves minced (I sliced)
    1 (28 oz can )diced tomatoes (I used 1 (15 oz) diced, and 1 (15 oz) fire roasted crushed)
    2 cups red lentils(rinsed and picked over)
    2 extra -large chicken bouillon cubes (I used 2 (15oz) cans of chicken broth)
    1/2 tsp ground cumin
    1/2 tsp salt
    1/4 tsp pepper
    1/4 tsp or so of liquid hickory smoke (my addition)
    1 cup chopped fresh basil
    water

    1. Melt butter or oil in Dutch oven over med high heat. Add onion and next 3 ingredients and saute 5-6 minutes OR until tender. Add tomatoes and next 5 ingredients and THEN either add 1 cup of water if you used the cans of broth[ OR if you used the dry bouillon cubes then instead you add 5 cups of water].

    2.Bring to a boil ; reduce heat to med, and cook, stirring occasionally, 30 minutes or until lentils are tender. STIR I LIQUID SMOKE IF USING . STIR IN BASIL JUST BEFORE SERVING. I just added it to each bowl.



    Thursday, November 8, 2012

    Vegetable Pasta soup

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    This is nice and easy and simple==I used a gluten free Corn Quinoa Pasta. I acutally put a lot of pasta in mine and the next day it was almost a goulash!  I found the recipe here:http://butterflyfoodie.blogspot.com/2011/01/beat-cold.html

    chunky veg soup
    recipe adapted from Donna Hay

    1 tbsp olive oil
    1 onion, chopped
    2 cloves of garlic, chopped finely
    2 stalks of celery, chopped
    3 carrots, chopped
    1 tbsp fresh thyme
    sea salt and fresh ground pepper
    2 x cans of chopped tomatoes (14oz) (one of the cans I used was the fire-roasted tomatoes)
    1 1/2 litres of water or stock
    1 cup of pasta (your choice) (I used gluten free corn -Quinoa pasta)

     In a large sauce pan over medium heat add the oil, onion, carrots, celery, garlic, thyme and salt and pepper and cook until just soft. Add the tomatoes and water and simmer for 15 minutes. Add the pasta and cook for another 8-10 min. 

    Fossi Rosso

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    Nice smooth, light, dry everyday table wine from Italy.