Thai Red Curry

Ingredients:

1 lb boneless skinless chicken breast, cut into bite-sized chunks (You can also make this vegetarian buy omitting the chicken and adding more veggies or tofu)
1 tbsp coconut oil
3 cups coconut milk, light or regular
1 1/2 cups water
3 tbsp red curry paste
2 baby bok choy, chopped
1 red bell pepper, thinly sliced
1″ knob ginger, grated
1 cup chopped snow peas
2 sweet potatoes, peeled and sliced into 1/4″ thick pieces
1 1/2 tsp sugar
2 tsp fish sauce
juice of 1 lime
1 tsp salt
cooked rice or quinoa for serving

Directions:

1. Heat the coconut oil in a large heavy-bottomed pot over medium high heat. When hot, add the ginger and saute until fragrant — 2 minutes.
2. Add the chicken and sear until not quite cooked through. Then, add the curry paste. Mix the ginger, chicken and curry paste together and continue to saute over high heat for another two minutes.
3. Pour in the coconut milk and water, then add the bok choy, bell pepper, chopped snow peas and sweet potatoes. Bring curry to a boil, then reduce heat and simmer. Stir in the fish sauce, salt, lime juice and sugar. Continue simmering over medium/low heat until veggies are soft. This will take about 10 minutes.

Serve curry over rice or quinoa!

Sweet Potato and Kale Pizza

My latest obsession!

ingredients

1 medium sweet potato, peeled and cut into 1/2-inch cubes

1 1/2 tablespoons olive oil, divided

1/8 teaspoon crushed red pepper flakes

1 package (21 ounces) prepared whole-wheat pizza dough (I use store bought pre-prepared pizza crust)

1 bunch curly kale, stemmed and torn into bite-size pieces

1/4 cup crumbled goat cheese

2 tablespoons shredded Parmesan

Directions: 

1. Heat oven to 425°F. 

2. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. 

3. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. 

4. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. 

5. Bake until crust is golden, 10 to 15 minutes,

Chicken in Mustard Cream Sauce

Ingredients

4 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 whole Garlic Cloves, Minced
1 cup Brandy (or White Wine If Preferred)
1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon (heaping) Grainy Mustard
1/4 cup (to 1/2) Heavy Cream
1/4 cup (to 1/2) Chicken Broth
 Salt And Pepper, to taste

Directions:

1. 1. Salt and pepper both sides of the chicken breasts
2. Heat oil and butter in a large skillet over medium-high heat. Cook chicken breasts on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
3. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (I use white wine) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half.
4. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.