Welcome to Tasty Tuesday!!!
I really loved this dish. It was simple to make. It’s the type of dish you can make ahead if entertaining because it just taste better the longer the flavor’s meld together. Making this dish in the crock pot….totally reduced my fear of making curry. You can’t go wrong with this.
Let’s get started and you can see for yourself……
2 pounds of organic boneless chicken cut into 1″ pieces (I used thighs, but breasts or a combo would work as well.)
1 3/4 C of coconut milk (or 14 oz. container)
1 medium yellow onion (diced)
1 C organic diced pepper ( I use a organic frozen mix blend of yellow, red & green)
1 tsp pink himalayan sea salt
4 Tbs curry powder
2 Tbs organic corn starch + 2 Tbs water (mixed together in a small bowl)
In a medium bowl add coconut milk, salt, curry powder & corn starch mixture. Whisk everything together.
Add your chicken, onion, peppers & curry sauce. Stir to get everything evenly mixed.
Set your crock pot on low for 8 hours or high for 3- 3.5 hours.
* You can also add celery, carrots and potatoes into the crock pot if you desire.
This is a very versatile dish. Using the crock pot makes for simple and practically worry free cooking. This is a healthy home cooked meal that anyone can make and will enjoy.
Thank you so much for stopping by. I truly appreciate it.
Until Next Time,
A quick and easy to make brunch or breakfast. This recipe goes to show you can actually throw something together and have a great meal any time of the day.
4 organic eggs
1 small organic onion, thinly sliced
1/2 C organic red and green peppers diced
1 cup tightly packed organic baby spinach
1/2 cup shredded cheese of choice
3 slices of Turkey diced
1 tsp of oil of choice
1 C organic stone ground grits
Cook your grits according to package and set aside.
In a medium bowl add your eggs, turkey, spinach, cheese, onions, peppers and spices. Whip together to combine.
Coat a medium non-stick skillet with oil on low to medium heat. Pour in your egg mixture and cook until done, stirring frequently.
Ladle your grits into a bowl. Add your egg’s on top. For extra goodness. Crisp up some Turkey Bacon or bacon of choice and enjoy.
This recipe serves 2.
Enjoy & Until Next Time,
Bechamel Sauce Over Bow Tie Pasta, Spinach, Peppers, Onions & Spicy Garlic Shrimp
If you’re looking for easy and effortless cooking….. you will certainly want to give this a try.
2 Tbs. butter (more for a thicker consistency)
2 Tbs. flour (more for thicker consistency )
1 1/2 cups plain unsure almond milk, warmed (or milk of choice)
salt and pepper to taste
Melt butter in a pan over medium heat.
Whisk in flour, cooking for 1-2 minutes until golden in color.
Whisk in warm milk slowly. Cook over medium heat until it comes to low boil, stirring often.
Season and remove from heat. ( I seasoned with 1/2 tsp salt, black pepper, garlic powder, onion powder and a pinch of cumin.)
I used this sauce over bow tie pasta, sauteed spinach, onion and peppers, topped with spicy garlic shrimp.
This is truly a great sauce that you can customize, by simply using different herb’s and spices.
Enjoy & Until Next Time,
Can you say “Cravings”. I have been craving Macaroni & Cheese. So finally I gave in and made some.
1 bag or box of Organic Fusilli Whole Grain Pasta
2 tablespoons unsalted butter,
1/2 teaspoon of Sea Salt
1/2 teaspoon Cayenne ( less if you want less heat)
1/2 teaspoon of Red Pepper Flakes ( less if you want less heat)
1/2 teaspoon of cracked black pepper
1 1/2 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon cornstarch
1 Cup of plain unsweetned Almond Milk
In a large bowl, combine cheeses and cornstarch; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In saucepan on medium heat add milk and 2 tablespoons butter. Stir in cheese mixture and spices. Once cheese has melted, about 2-3 minutes; add your cheese sauce to the pasta and stir well to evenly incorporate. Top with a little black pepper, red pepper flakes and cayenne.
Enjoy & Happy Cooking,
I realized that I have yet to share how I make my veggies. My goal when cooking is full flavor, low sodium and as healthy as I can. This recipe is great for a beginner as well as the person short on time. This takes less than 10 minutes to make, how great is that. This recipe has been kids adult tested and approved. So let’s get started.
1 Bag of Frozen Broccoli and Cauliflower (without any assed sauce or seasonings). I always have frozen veggies on hand it’s just very convenient. I also try to buy organic frozen veggies as often as I can. But…I no longer beat myself if organic is not available.
1 TBS of Braggs Amino Acid
I prefer amino acid over soy sauce or tamarind because it’s a lot lower in sodium. Even lower than sea salt.
1/2 tsp black pepper, garlic powder and onion powder
1 tsp of oil of choice ( I used Grapeseed….it’s just the one I’m favoring lately.)
Mix your black pepper, garlic powder and onion powder together in a small bowl.
In a pan add your oil and place on medium-high heat.
Once your oil is ready, add your bag of frozen broccoli. Put a top to cover for 2 minutes.
After the 2 minutes add the Amino Acid and stir to evenly incorporate. Cover again for 3 minutes.
The 3 minutes are up remove the top an add your seasonings. Stir to evenly combine. Place the top back on for 2 additional minutes.
Remove from the heat.
You will have great stir-fry veggies that will make a great side to almost any main dish.
This goes great with a recipe that I have for Sticky Wings. To complete your meal simply make some brown rice. You will have a meal that looks like you slaved for several hours in the kitchen.
Enjoy and until next time,