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Detox Indian Style Curry (100% Organic) Recipe

September 2nd, 2009 by alice  Tags: , , ,

INGREDIENTS

  1. 4tablespoonsextra virgin olive oil(cold pressed)
  2. 2teaspoonsblack mustard seeds
  3. 2teaspoonsground cumin
  4. 2teaspoonsground coriander
  5. 2teaspoonspaprika
  6. 3teaspoonschili powder
  7. 1teaspoonground cardamom
  8. 6garlic cloves
  9. 1largeonion, finely chopped
  10. 4tablespoonsapple cider vinegar(unfiltered)
  11. 500mlrice milk
  12. 2largepotatoes, peeled
  13. 1largesweet potato(red)
  14. 400gcrushed tomatoes, canned organnic
  15. 250gbutternut pumpkin, chopped
  16. 1/4cupred lentils
  17. 1cupcauliflower florets
  18. 1cupbroccoli florets

DIRECTIONS

  1. Put oil into a large frying pan and heat over medium heat.
  2. Roast all the spices in the pan.
  3. Add garlic and onions and cook until sweating.
  4. Add apple cider vinegar, stirring rapidly.The spices should not burn, and the cider should help bind the spices to the onions.
  5. In a large pot, boil chopped potato, chopped pumpkin, chopped sweet potato until tender.
  6. In a small pot, cook lentils.
  7. Reduce heat on frying pan.
  8. Add rice milk slowly, stirring to combine thoroughly.
  9. Drain cooked lentils and add to milk mixture (this thickens the milk).
  10. Add the canned tomatoes (if they are chunky, chop them up first).
  11. Drain and rinse the potatoes and pumpkin and ad to the milk mixture.
  12. About 5 minutes before serving, add brocolli and cauliflower to mixture (prevents it going really soggy).
  13. Serve on a bed of organic brown rice.

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Thai Chicken Curry Recipe

August 3rd, 2009 by alice  Tags: , ,

INGREDIENTS

  1. 1 1/2tablespoonsbutteror peanut oil
  2. 4boneless chicken breasts, cubed
  3. 1 (15 ounce)cancoconut milkor light coconut milk
  4. 2teaspoonscurry powder
  5. 1teaspoonThai seasoning, mix(I use Spice Islands)
  6. 2tablespoonspeanut butter
  7. 1/2red bell pepper, sliced (optional)
  8. 1/4cuppeanuts, chopped

DIRECTIONS

  1. Fry chicken breasts in butter or peanut oil.Cube (if not done already) and return to pan to coat.Add peppers and cook until tender firm.
  2. Remove chicken and peppers.
  3. In pan, whisk together coconut milk, curry, Thai seasoning, and peanut butter.Simmer for 3-4 minutes.
  4. Add chicken and peanuts.Simmer for about 5 minutes.
  5. Serve over rice.

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Chicken Curry Salad Recipe

June 29th, 2009 by alice  Tags: , ,

INGREDIENTS

  1. Dressing

  2. 3/4cupranch dressing
  3. 1tablespoonlime juice
  4. 1teaspooncurry powder
  5. 1garlic clove, pressed
  6. Salad

  7. 1largegranny smith apples, sliced in small pieces
  8. 1mediumcarrot, peeled & julienned
  9. 10ouncesbaby spinach leaves
  10. 1smallred bell pepper, diced
  11. 1/2smallred onion, sliced into thin wedges
  12. 1/2cupdried sweetened cranberries
  13. Chicken Mixture

  14. 1lbboneless skinless chicken breasts, flattened and cut into 1/2-inch cubes
  15. 2tablespoons snippedfresh cilantro
  16. 1/4cuptoasted sliced almonds, coursely chopped

DIRECTIONS

  1. For dressing:Combine dressing ingredients, whisk until blended, set aside.
  2. For Salad:Combine all ingredients in bowl, set aside.
  3. For Chicken Mixture:Heat skillet over medium-high heat, spray with non-stick cooking spray.Add chicken to skillet in a single layer, cook without stirring for 2 minutes or until chicken starts to brown.Stir-fry 2-3 minutes or until chicken is no longer pink, remove from heat.Add cilantro and 1/4 cup of the dressing, toss to coat.
  4. To serve, toss salad with remaining dressing, top with chicken mixture and almonds and serve immediately.(Chicken mixture may also be served over rice instead of as a salad.).

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Chicken Breasts With Lime Curry Sauce Recipe

June 21st, 2009 by alice  Tags: , , , ,

Chicken Breasts With Lime Curry Sauce Recipe

INGREDIENTS

  1. 4tablespoonsbutter
  2. 6boneless skinless chicken breast halves
  3. 1/2teaspoongarlic powder
  4. 1/2cup choppedonions
  5. 1 1/2tablespoonscurry powder
  6. 1teaspoonsalt
  7. 1/4teaspoonpepper
  8. 1tablespoonflour
  9. 2tablespoonsfresh lime juice
  10. 2cupslight cream
  11. 1 1/2cupstomatoes, seeded and chopped

DIRECTIONS

  1. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
  2. Add chicken, sprinkle with garlic powder and cook, turning once, until golden, 3-4 minutes per side. Remove to a plate and set aside.
  3. In the same skillet, melt remaining 2 tablespoons of butter.
  4. Add onion, curry powder, salt and pepper. Cook, stirring, 3 minutes, or until onions are tender.
  5. Stir in flour; cook, stirring, 1 minute.
  6. Stir in lime juice and light cream.
  7. Heat to boiling, stirring occasionally. Reduce heat to low and simmer 7-8 minutes, or until sauce has thickened. Remove from heat.
  8. Spoon sauce over chicken breasts and top with a sprinkling of tomatoes and lime slices. Serve with hot cooked rice.

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Easy Lamb Curry Recipe

May 14th, 2009 by alice  Tags: , ,

INGREDIENTS

  1. 125mlbeef stock
  2. 1largebrown onion, chopped
  3. 2garlic cloves, crushed
  4. 600gboneless lamb loin
  5. 2tablespoonsmild curry paste
  6. 1 (400 g)canItalian-style diced tomatoes
  7. salt & freshly ground black pepper
  8. cooked basmati rice, to serve
  9. freshcoriander sprigs, to garnish
  10. 1 (200 g)containerskim natural yoghurt, to serve

DIRECTIONS

  1. Place the stock, onion and garlic in a medium non-stick saucepan. Cover and bring to the boil over medium heat. Reduce heat to low and cook, covered, for 6 minutes or until the onion is soft.
  2. Meanwhile, cut the lamb into 3cm pieces and combine with curry paste.
  3. Transfer the onion mixture to a bowl. Heat the pan over medium-high heat and add a third of the lamb. Cook, tossing occasionally, for 1 minute or until the lamb is just sealed all over.
  4. Transfer the lamb to a plate and repeat with the remaining lamb in 2 more batches.
  5. Return the onion mixture to the pan and stir in the tomatoes. Bring to the boil over medium-high heat.
  6. Reduce heat to low and cook, partially covered, stirring often, for 6 minutes or until sauce thickens slightly.
  7. Stir in lamb and cook, uncovered, stirring often, for a further 2 minutes or until lamb is cooked to medium rare. Taste and season with salt and pepper.
  8. Place the rice in serving bowls. Spoon the curry over the rice and top with the coriander. Serve immediately with the yoghurt.

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