September 2nd, 2009 by alice
Tags: 100ganic, Curry, Detoxdian, Style
INGREDIENTS
- 4tablespoonsextra virgin olive oil(cold pressed)
- 2teaspoonsblack mustard seeds
- 2teaspoonsground cumin
- 2teaspoonsground coriander
- 2teaspoonspaprika
- 3teaspoonschili powder
- 1teaspoonground cardamom
- 6garlic cloves
- 1largeonion, finely chopped
- 4tablespoonsapple cider vinegar(unfiltered)
- 500mlrice milk
- 2largepotatoes, peeled
- 1largesweet potato(red)
- 400gcrushed tomatoes, canned organnic
- 250gbutternut pumpkin, chopped
- 1/4cupred lentils
- 1cupcauliflower florets
- 1cupbroccoli florets
DIRECTIONS
- Put oil into a large frying pan and heat over medium heat.
- Roast all the spices in the pan.
- Add garlic and onions and cook until sweating.
- Add apple cider vinegar, stirring rapidly.The spices should not burn, and the cider should help bind the spices to the onions.
- In a large pot, boil chopped potato, chopped pumpkin, chopped sweet potato until tender.
- In a small pot, cook lentils.
- Reduce heat on frying pan.
- Add rice milk slowly, stirring to combine thoroughly.
- Drain cooked lentils and add to milk mixture (this thickens the milk).
- Add the canned tomatoes (if they are chunky, chop them up first).
- Drain and rinse the potatoes and pumpkin and ad to the milk mixture.
- About 5 minutes before serving, add brocolli and cauliflower to mixture (prevents it going really soggy).
- Serve on a bed of organic brown rice.
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August 3rd, 2009 by alice
Tags: Chicken, Curry, Thai
INGREDIENTS
- 1 1/2tablespoonsbutteror peanut oil
- 4boneless chicken breasts, cubed
- 1 (15 ounce)cancoconut milkor light coconut milk
- 2teaspoonscurry powder
- 1teaspoonThai seasoning, mix(I use Spice Islands)
- 2tablespoonspeanut butter
- 1/2red bell pepper, sliced (optional)
- 1/4cuppeanuts, chopped
DIRECTIONS
- 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.
- Remove chicken and peppers.
- In pan, whisk together coconut milk, curry, Thai seasoning, and peanut butter.Simmer for 3-4 minutes.
- Add chicken and peanuts.Simmer for about 5 minutes.
- Serve over rice.
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June 29th, 2009 by alice
Tags: Chicken, Curry, Salad
INGREDIENTS
-
Dressing
- 3/4cupranch dressing
- 1tablespoonlime juice
- 1teaspooncurry powder
- 1garlic clove, pressed
-
Salad
- 1largegranny smith apples, sliced in small pieces
- 1mediumcarrot, peeled & julienned
- 10ouncesbaby spinach leaves
- 1smallred bell pepper, diced
- 1/2smallred onion, sliced into thin wedges
- 1/2cupdried sweetened cranberries
-
Chicken Mixture
- 1lbboneless skinless chicken breasts, flattened and cut into 1/2-inch cubes
- 2tablespoons snippedfresh cilantro
- 1/4cuptoasted sliced almonds, coursely chopped
DIRECTIONS
- For dressing:Combine dressing ingredients, whisk until blended, set aside.
- For Salad:Combine all ingredients in bowl, set aside.
- 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.
- 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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June 21st, 2009 by alice
Tags: Breasts, Chicken, Curry, Lime, Sauce
INGREDIENTS
- 4tablespoonsbutter
- 6boneless skinless chicken breast halves
- 1/2teaspoongarlic powder
- 1/2cup choppedonions
- 1 1/2tablespoonscurry powder
- 1teaspoonsalt
- 1/4teaspoonpepper
- 1tablespoonflour
- 2tablespoonsfresh lime juice
- 2cupslight cream
- 1 1/2cupstomatoes, seeded and chopped
DIRECTIONS
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add chicken, sprinkle with garlic powder and cook, turning once, until golden, 3-4 minutes per side. Remove to a plate and set aside.
- In the same skillet, melt remaining 2 tablespoons of butter.
- Add onion, curry powder, salt and pepper. Cook, stirring, 3 minutes, or until onions are tender.
- Stir in flour; cook, stirring, 1 minute.
- Stir in lime juice and light cream.
- Heat to boiling, stirring occasionally. Reduce heat to low and simmer 7-8 minutes, or until sauce has thickened. Remove from heat.
- Spoon sauce over chicken breasts and top with a sprinkling of tomatoes and lime slices. Serve with hot cooked rice.
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May 14th, 2009 by alice
Tags: Curry, Easy, Lamb
INGREDIENTS
- 125mlbeef stock
- 1largebrown onion, chopped
- 2garlic cloves, crushed
- 600gboneless lamb loin
- 2tablespoonsmild curry paste
- 1 (400 g)canItalian-style diced tomatoes
- salt & freshly ground black pepper
- cooked basmati rice, to serve
- freshcoriander sprigs, to garnish
- 1 (200 g)containerskim natural yoghurt, to serve
DIRECTIONS
- 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.
- Meanwhile, cut the lamb into 3cm pieces and combine with curry paste.
- 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.
- Transfer the lamb to a plate and repeat with the remaining lamb in 2 more batches.
- Return the onion mixture to the pan and stir in the tomatoes. Bring to the boil over medium-high heat.
- Reduce heat to low and cook, partially covered, stirring often, for 6 minutes or until sauce thickens slightly.
- 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.
- 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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