The other night Brian and I went out on a date night for dinner! That hasn’t happened in quite a while. A dear friend kept our kiddos safe and happy while we enjoyed a rainy cold night together! Brian planned it all out and we tried out a new Indian restaurant called Punjabi Junction. Continue reading “Veggie Rogan Josh”
I had a post awhile ago for Cream of Mushroom Soup from Lindsay at Passionate Homemaking, which turned out great and was so tasty… however… it has flour, milk and butter which are off limits around here… So I played around with it and came up with a new version which is super tasty. Still it’s based of her recipe, just altered to fit our diets.
Along with her post for the mushroom soup, she also has a recipe for a great freezer meal of Chicken Divan. I remember growing up eating this and it’s such a great way to have a 1 dish meal, help the kids eat their veggies (although ALL of my kids LOVE broccoli), be able to prep it ahead of time and a good way to use up leftover chicken! Is that enough reasons for you???
The following recipe is also from Lindsay, but again, altered to fit our diets. I did use quinoa, which I know isn’t quite paleo approved, but we do eat it every now and then. Another option that I haven’t tried, but that I would like to, would be to sub it out for spaghetti squash or julienned zucchini. I think either would work well I just haven’t given it a try yet.
2 or more cups cooked quinoa
2 bunches fresh broccoli, chopped
2-3 cups cooked chicken, cubed
2 cans cream of mushroom soup (see recipe below)
½ cup mayonnaise
1-2 tsp lemon juice
1 Tbsp curry
Combine soup (whether canned or homemade) with mayo, lemon and curry. Keep the mixture relatively thin by adding further coconut milk or water.
Gently steam broccoli until tender.
Layer quinoa, followed by broccoli and then the chicken in 13×9 dish.
Pour creamed soup mixture over the broccoli.
Bake at 350 for 25-30 minutes.
For freezer cooking, leave unbaked and cover to freeze.
Condensed Creamed Soup Substitute
3 Tbsp. coconut oil
1/4 c coconut flour
1 tsp. Celtic sea salt
2 large portabella mushroom tops
1 can full fat coconut milk
Heat oil then add flour and salt, stirring to make a roux (not a true roux, because it doesn’t thicken much, but it still works).
Add mushrooms and cook about a minute, just to soften.
Add coconut milk and stir until thickened.
This is a substitute for two 10 oz. cans cream of mushroom soup.
This is a huge hit around this home! Give it a try and let me know what you think!
When I first looked at this recipe I didn’t think it was anything too spectacular, but I found some shrimp in the back of my freezer and I wanted to use it! We had friends move about 6 months ago and they graciously gave us their frozen meat and shrimp since they couldn’t take it with them as they moved across the country. We don’t often buy shrimp, so it was a treat for us to have it…
But at the same time…
Since we don’t buy it (mainly due to expense) I don’t really know how to cook it! Thankfully this recipe was simple and easy to do and it tasted great! All the kids loved it as well and kept picking out the shrimp to eat first! Don’t get me wrong, I would have done the same!!!
In fact, as we were eating it I realized that my 20 month old Aisling had never had shrimp or shellfish before and since she has so many other food allergies I was slightly worried she may have a reaction. She didn’t and it’s a good thing with the amount that she ate! She would even try and sneak it off her brothers plates!
Also, in looking at this recipe I didn’t think the sweet potato with shrimp in a curry would be all that great. I wasn’t sure how the flavors would blend. It really was fantastic though. I knew my doubts were valid though when Brian said, “This isn’t real Asian curry if it has sweet potato in it…”
As I said previously it wasn’t just the shrimp that was a hit, but the whole dish. All of us cleaned our plates and there wasn’t much left for Brian’s lunch the next day! Instead of serving this over rice I served it over spaghetti squash. This was really good and hubby enjoyed it even if it wasn’t 100% Asian!
Coconut Shrimp Curry
original recipe from Family Circle Magazine – but this recipe posted as been minimally altered from the original
- 2 TBSP coconut oil
- 2 cloves garlic, minced
- 1 2-inch piece ginger, peeled and grated
- 1 TBSP [amazon_link id=”B005MH0P5Q” target=”_blank” container=”” container_class=”” ]red curry paste[/amazon_link]
- 1 can full fat [amazon_link id=”B0036QLLL2″ target=”_blank” container=”” container_class=”” ]coconut milk[/amazon_link]
- 1/2 cup chicken stock
- 1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch cubes
- 2 cups cauliflower florets
- 1 medium onion, diced
- 1 pound raw shrimp, peeled and deveined
- 1/4 cup fresh basil, chopped
- Juice of 1 lime
- 1/2 tsp celtic sea salt
Heat oil in a wok over medium heat.
Add garlic and ginger – cook 1 minute.
Add curry paste – cook 30 seconds.
Whisk in coconut milk and chicken broth; bring to a boil.
Mix in sweet potato and reduce heat to a simmer – cover and cook 5 minutes.
Add cauliflower and onion -cover and simmer 10 minutes or until tender.
Stir in shrimp, basil, lime juice and salt – cook uncovered for 3 minutes.
Serve over spaghetti squash (see below)
Super simple and easy to cook.
Cut in half lengthwise and scoop out the seeds. (I usually clean and keep the seeds to dry and replant if it’s and organic squash. Or I clean, dry, soak and roast them with some salt and coconut oil for a snack for the kids. They are super popular!)
But both halves of the squash in the oven on a cookie sheet with the rind down.
Bake at 350 for about 30-45 minutes until all parts of the squash are tender.
Remove from the oven.
Use a fork and scrape the squash out of the rind and it will resemble spaghetti!
Add some butter or coconut oil and top with any food that you would typically serve over rice, pasta or quinoa.
Give it a try and let me know what you think!
We rarely eat noodles but every now and again it is nice to have. We probably haven’t had any noodles in the last year. I had heard of the [amazon_link id=”B004CLCEDE” target=”_blank” container=”” container_class=”” ]miracle noodles[/amazon_link] or [amazon_link id=”B002GDH5Y8″ target=”_blank” container=”” container_class=”” ]shiratake noodles[/amazon_link], but didn’t really research it too much since they were made of potato starch. I did look for them once or twice at our local Asian grocery, but they were made of soy which isn’t in our menu! Continue reading “Curry-Spiced Noodles”
Brian has been asking for this recipe for the last week or two and I finally got around to making it. It really turned out well even though he isn’t really supposed to have much rice. He did eat a small serving of the rice and had a lot more of the meat… just so that he could get his rice fix! Continue reading “Indonesian Beef Curry with Coconut Rice”