Thai Chicken Stew

SERVES: 8

PREP TIME: 12 mins

 

COOK TIME: 12 mins TOTAL TIME: 24 mins

INGREDIENTS:

• 3 pounds boneless chicken (thighs or breasts will work)
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 (13.5-ounce) can full-fat coconut milk
• 1/3 cup tomato paste
• 1/2 cup Thai red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons coconut aminos
• 2 teaspoons fresh lime juice
• 2 teaspoons sea salt
• 3/4 teaspoon ground ginger
• 4 cups mixed vegetables (frozen or fresh)
• fresh cilantro, for garnish
• rice, for serving

INSTRUCTIONS:

1. Place the chicken, onion, garlic, in the bowl of an electric pressure cooker (such as an InstantPot).
2. Pour in the coconut milk, tomato paste, curry paste, fish sauce, coconut aminos, lime juice, salt, and ginger and stir to coat the chicken.
3. Secure the lid and set the machine to Meat/Stew for 10 minutes, or 15 minutes if using frozen chicken. If using a different machine, use manual high pressure.
4. When the timer sounds, release the pressure immediately and remove the chicken with tongs. Give it a rough chop then return it to the pot. Add the vegetables to the top. Reseal the lid and set the machine again for 2 minutes. Release the pressure and stir the vegetables into the sauce. Serve garnished with cilantro.

https://againstallgrain.com/2017/10/02/pressure-cooker-thai-chicken-stew/

Everyday Lentil & Spinach Dal

http://flavorrd.com/2015/05/instant-pot-lentil-spinach-dal/

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 6

2 Tbsp coconut or olive oil

1 large onion (red or yellow), chopped

3 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1/4 tsp dried cayenne pepper

1.5 cups of red lentils or yellow split peas (or a combination of both)

3 cups water

1/2 tsp salt

1 large tomato, cut into 6-8 wedges

several big handfuls of spinach (about 4 cups)

1/4 cup fresh cilantro, chopped (optional)

2 tsp butter (optional - this gives a richer flavor, but leave it out to keep it lighter/vegan)

 

To serve:

plain yogurt

fresh cilantro

cooked brown rice or naan

Add the coconut or olive oil to the pressure cooker to cook over medium heat (press the 'Saute' button to begin cooking at medium saute heat). When the oil is hot, add the chopped onions and cook until they soften and become translucent. Stir in the garlic, and cook for another minute until fragrant. Turn off the heat (hit the 'Cancel' button), then add the cumin, coriander, turmeric and cayenne and mix well to combine.

Add the lentils, water, salt and tomato wedges and stir into the onion mixture. Cover the Instant Pot with the lid, and be sure that the valve is in sealed position. Press the 'Manual' button and adjust cooking time to 10 minutes. After the program is finished, press 'Cancel' to turn off warming mode, and wait 10 minutes before opening the valve to release pressure. 

Remove and discard the tomato skins, and whisk together the lentils to emulsify, smashing the tomato wedges against the side of the pot if needed. Add the spinach, along with cilantro and/or butter if desired, and stir to combine. The residual heat will wilt the spinach quickly.

Serve over brown rice or with naan, topped with plain yogurt and fresh cilantro.

Carrot Cake Breakfast Cookies

Thick, soft, and full of fresh carrot and apple, these Carrot Cake Breakfast Cookies are a healthy make ahead breakfast or snack. They're whole grain and refined sugar free, and keep well in the freezer.

Recipe type: Breakfast, Snack

Serves: 18 large cookies

Ingredients

• 2 ¼ cups old-fashioned oats
• 1 cup oat flour or whole-wheat flour*
• ½ cup ground flaxseed
• 2 tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. baking soda
• ½ tsp. salt
• 1 cup unsweetened applesauce
• ½ cup honey or pure maple syrup
• 1 large egg
• 2 tsp. vanilla extract
• ¼ cup (4 tbsp.) unsalted butter, melted and cooled slightly
• 1 cup grated carrot, chopped smaller if desired (2 medium carrots)**
• 1 cup finely chopped (or grated) apple (1 medium), no need to peel

Directions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a large bowl, stir together oats, flour, flaxseed, cinnamon, nutmeg, baking soda, and salt.
3. In a medium bowl or liquid measuring cup, whisk together honey (or maple syrup), applesauce, egg, and vanilla. Mix in the melted butter. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated carrot and apple.
4. Use a large scoop or measuring cup to drop ¼-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won't flatten on their own during baking.
5. Bake 14-15 minutes, until set and lightly golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.) Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
6. Cookies can be stored in an airtight container in the freezer for up to 2 months.

*You can make your own oat flour in your food processor. For 1 cup of oat flour, process 1 heaping cup of old-fashioned oats until finely ground, about 1 minute.
**I used my food processor to make grating the carrots quick and easy. A box grater would work as well.

Healthy Smash Cake

Recipe type: Dessert

Serves: makes a double layer 4 ½-inch cake, or one 6-inch cake, or 7 cupcakes

Ingredients

For the Cake:

• butter and whole wheat flour for the pans
• 1 cup white whole wheat flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ⅛ teaspoon salt
• 1 medium ripe banana (about 3 ounces)
• ⅓ cup unsweetened applesauce
• ¼ cup milk (whole preferred)
• ¼ cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract

For White Whipped Cream Frosting:

• 1 cup heavy whipping cream

For Purple Whipped Cream Frosting*:

• 1 cup frozen blueberries
• ¼ cup water
• 1 cup heavy whipping cream

DIRECTIONS

Make the Cake:

1. Preheat oven to 350 degrees F. Butter the cake pans and lightly dust with whole wheat flour, tapping out the excess. (I used two 4½-inch pans. You can also use one 6-inch pan or make cupcakes.)
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Place banana, applesauce, milk, and maple syrup in a blender and blend until smooth. Pour into a medium bowl or large liquid measuring cup. Whisk in the egg and vanilla.
4. Pour the wet ingredients into the bowl with the dry and mix with a rubber spatula or spoon until just combined. Be careful not to overmix; it's ok if there are a few bits of flour still visible in the batter.
5. Pour batter into the prepared cake pans. Pans should be just over half full with the batter. Bake for about 20-23 minutes, until a toothpick inserted into the center of the cake comes out clean. (Cupcakes will bake for about 14-16 minutes.)
6. Let cakes cool in the pans for 10 minutes. Then, gently run a knife around the edges and carefully transfer to wire racks to cool completely before frosting.

To Make White Whipped Cream Frosting:

1. Using an electric mixer, beat the heavy whipping cream until it is the consistency of whipped cream. Frost cake as desired.
2. To frost a double layer cake, first add a spoonful of frosting to the top of the bottom layer. Place the second cake layer on top. Using an offset spatula, spread frosting over the top of the cake and then down the sides.

To Make Purple Whipped Cream Frosting:

1. Place frozen blueberries and water in a small saucepan. Heat over medium-low heat, stirring often, until blueberries soften and burst, about 8 minutes. Set aside to cool slightly.
2. Transfer blueberry mixture to a blender and blend until smooth, scraping down the sides of the blender as needed. Place in a bowl to cool completely.
3. Using an electric mixer, beat the heavy whipping cream until it is the consistency of whipped cream. Gently fold in the blueberry mixture. Frost cake as desired.
4. To frost a double layer cake, first add a spoonful of frosting to the top of the bottom layer. Place the second cake layer on top. Using an offset spatula, spread frosting over the top of the cake and then down the sides.

*If you plan to make the purple whipped cream frosting, you will want to get started on it ahead of time as the blueberry mixture needs to cool completely before being mixed into the whipped cream.

Cantonese poached chicken with ginger and scallion oil

From: http://thewoksoflife.com/2014/02/cantonese-poached-chicken-w-ginger-scallion-oil-bai-qie-ji/ 

 

Prep time 5 mins

Cook time 45 mins

Total time 50 mins

 

Serves: Serves 6

Ingredients

• 3-pound kosher or all-natural chicken, at room temperature
• 2 whole scallions, cut into large pieces
• 5 slices ginger
• 3 tablespoons finely minced scallion (white and light green parts only)
• 2 tablespoons finely minced ginger
• 3 tablespoons oil
• salt
• soy sauce (optional)

Instructions

1. Clean the chicken. Rinse it under cold water, paying special attention to the cavity.
2. Fill a large stock pot with water--just enough to submerge the chicken completely.
3. Add the 2 scallions and the ginger slices. Bring it to a boil.
4. Once boiling, slowly lower the chicken into the pot. The water will cool down, so bring it up to a boil again. Don’t walk away!
5. Once it’s boiling, use a large metal carving fork to lift the chicken out of the water very carefully. The goal is to empty any colder water that may be stuck inside the cavity. Put the chicken back into the water, and bring it to a boil again. When the water is JUST starting to boil, turn the heat down. You want it to stay at a simmer.
6. Cover the pot, and keep the heat on low, so that the liquid continues to simmer. Cook for about 45 minutes. Depending on the size of your chicken, it may take a little less or more time to cook it through.
7. Test if the chicken is done by taking a chopstick or a fork and poking it into the thigh. If the juices run clear, the chicken is done. Carefully take the chicken out of the pot and transfer it to a large bowl. Let cold water run over the chicken for a minute or so. Wait until it’s cooled completely.
8. While it’s cooling, make the sauce by heating up the oil in a small pan until very hot. Then add the scallion, ginger, and salt in the pan and turn off the heat. Fry sauce until fragrant.
9. Slice up the chicken into pieces, and serve with your sauce and some white rice. You can also serve it with some soy sauce, if you like.

Peanut butter chocolate chip energy bites

makes 15-20 bites

ingredients:

• 1 cup oats (I used quick-cooking but old fashioned would work well too)
• 1/3 cup clover honey
• 1/2 cup natural peanut butter (I used smooth but crunchy would be great as well!)
• 1/2 cup semi-sweet chocolate chips (or dark chocolate or white chocolate – whatever you like!)
• 1/4 cup roasted peanuts (chopped)

directions:

1. add all ingredients into a bowl, mix together well and refrigerate for about 10 minutes
2. while dough is in the refrigerator, line a baking sheet with parchment paper
3. remove dough and scoop 2 tbsp. out, rolling in hands and placing on the parchment paper
4. store in the fridge and take with you as needed for a perfect on-the-go snack!

Hong Kong style pork with tomato sauce

Ingredients

Makes: 4 - 6 servings

• Marinade:
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
• 1-2 tablespoons cornflour, mixed with 1 tablespoon water
• 
  
• 6 boneless pork chops, pounded evently and cut into pieces
• 1 tablespoon groundnut oil
• 
  
• Sauce:
• 3 tablespoons tomato ketchup
• 125ml water
• 
  
• 1 tablespoon groundnut oil
• 2 teaspoons chopped garlic
• 1 medium onion, chopped
• 1 shallot, diced
• 1 teaspoon salt
• 1 tablespoon black soy sauce
• 3 beef tomatoes, cut into pieces
• 1 tablespoon sugar

Preparation method

Prep: 10 min |Cook: 15 min | Extra time: 15 min, marinating

1.	Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork, let marinate for 15 minutes.
2.	In a small bowl, mix together the tomato ketchup and water to make the sauce. Set aside.
3.	Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the pork until done, about 4-5 minutes. Set aside.
4.	Heat the same large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic until aromatic, about 2-3 minutes. Add the onion, shallot, salt and soy sauce, cook until soft, about 3-4 minutes. Stir in the tomatoes with sugar, mix well until soft, about 3-4 minutes. Add the sauce, stir, cover and simmer for 2 minutes. Adjust the seasoning accordingly and serve.

Ingredients

Black soy sauce is thicker and richer than ordinary soy sauce.
It can be purchased from Chinese/Oriental speciality stores.