Chicken and Sweet Potato Curry

Ingredients:

  • 2 – 3 Tbsp coconut oil
  • 1 large sweet potato, peeled and diced
  • 1/2 yellow onion, diced
  • 4 garlic cloves minced
  • 1 inch ginger, minced (1 Tbsp)
  • 8 curry leaves or 2 bay leaves
  • 2 1/2 Tbsp curry powder
  • 1 cinnamon stick
  • Kosher salt
  • 1 tsp chili powder (less if you like it less spicy)
  • 1 Tbsp paprika
  • 1 lb chicken thighs, cut into 1 inch pieces
  • 1-2 serrano peppers, seeds and stems removed and sliced thinly
  • 1 15 oz can diced tomatoes
  • 1 Tbsp brown sugar
  • 2 tsp apple cider vinegar
  • 1 14 oz can coconut milk
  • 1 15 oz can garbanzo beans, drained and rinsed
  • Fresh cilantro
  • Cooked basmati rice

Directions:

  1. Add the coconut oil to a large saucepan and heat the oil over medium heat. Add sweet potatoes, onion, garlic, and ginger to the heated oil and cook until softened.
  2. Add curry powder, chili powder, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
  3. Add the chicken, serrano peppers, salt, tomatoes, brown sugar, and mix to coat. Cook for about 10 minutes or until chicken is cooked. Continue stirring being careful it doesn’t burn.
  4. Add coconut milk, garbanzo bean, vinegar, and bring the curry to a boil.
  5. Lower the heat, and let it simmer with the lid on, for 15 – 20 minutes, stirring occasionally. Season with salt to taste. If the chicken curry gravy is too thin, or there’s too much of it, uncover and simmer the curry for 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.
  6. Remove the cinnamon stick and curry leaves. Spoon over rice and top with fresh cilantro.

Chicken Pot Pie Noodles

Ingredients:

  • 10 oz bag egg noodles or other short cut pasta
  • 2 Tbsp butter
  • 1 celery stocked, diced
  • 1/2 yellow onion, diced
  • 1 large carrot, peeled and diced
  • 4 cloves garlic, minced
  • 1 cup frozen peas, thawed
  • 2 Tbsp flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 Tbsp ranch dressing mix
  • 2 cups cooked chicken
  • Kosher salt and ground black pepper

Directions:

  1. Bring a large pot of salted water to boil. Cook noodles according to the package directions.
  2. In a large skillet melt butter over medium high heat. Add onion, celery, and carrots. Saute for 4-5 minutes until the veggies soften.
  3. Mix in flour until it is no longer white.
  4. Stir in chicken broth, heavy cream, and ranch dressing mix. Bring to a simmer and cook for 3-4 minutes until sauce starts to thicken.
  5. Stir in cooked chicken and peas. Then add cooked noodles. Let cook until everything is warm. Season with salt and pepper to taste.

White Chicken Chili

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 pound ground chicken
  • 1 teaspoon Kosher salt, plus more for seasoning
  • 1 tablespoon ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 2 tablespoons flour
  • 1 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
  • 1 1/2 cups frozen corn, thawed
  • 3 cups low-sodium chicken stock
  • Freshly ground black pepper for seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley

Directions:

  1. In a large heavy-bottomed pan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds.
  2. Add the ground chicken, 1 teaspoon salt, pinch of black pepper, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture.
  3. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Season with salt and pepper, to taste.
  4. Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Duck Fried Rice

Ingredients:

  • 4 duck breasts
  • Kosher salt
  • 1 teaspoon olive oil
  • 3 tablespoons duck fat
  • 4 scallions, chopped, white and green parts separate
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 to 3 small, hot chiles, seeded and chopped
  • 3 cups cooked jasmine rice
  • 2 carrots, peeled and diced small
  • 1 cup peas, fresh or thawed
  • 3 eggs, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil

Directions:

  1. Score the skin of the duck breasts (but not the meat) in a cross-hatch pattern, making the cross-hatches about 1/2 inch across; this helps the fat render and will give you a crispier skin. Salt the meat well on both sides, then let it stand on a cutting board for at least 15 minutes. It is far easier to control the internal temperature with a room-temperature breast than an ice-cold one.
  2. Pat the duck breasts dry with paper towels. Put oil into a skillet. Don’t use non-stick pans, as they don’t allow you to sear meat as well as steel or cast iron. Lay the breasts skin side down and use them to smear the oil all over the surface of the pan. Turn the heat to medium-high. Yes, you read that right: Don’t preheat the pan. You want as much fat to render out as possible, so start with a cool pan.
  3. Sear on the skin side about 5 minutes. When the skin has seized up and is nicely browned turn over and cook another 3-4 minutes. This should leave you with medium cooked breasts. Take the duck off the heat and let it rest on a cutting board, skin side up. When cool enough to handle, remove skin and chop into one inch cubes. Set aside.
  4. To the same skillet, reheat the duck fat over very hot heat. Add the carrots and stir for about 2 minutes. Add the garlic, ginger, chiles and the white part of the scallions. Stir fry about 30 seconds.
  5. Add the duck meat and heat through. Add the rice and peas and stir fry 2 minutes. Push everything to one side of the wok and pour in the beaten egg. Stir it until it sets, then stir fry it into the rest of the rice. This helps keep it in largish, recognizable pieces.
  6. Let the stir fry sit for 1 minute without touching it. You want to develop some browning and crispiness on the bottom. After the minute has elapsed, pour the soy sauce and sesame oil in around the edges of the rice, then mix well. Turn off the heat and top with greens of the scallions.

Porcini Mushroom Chicken Cacciatore

Ingredients:

  • 4 Tbsp extra virgin olive oil
  • 8 boneless skinless chicken thighs
  • Kosher salt and ground black pepper
  • 1 oz. dried porcini mushrooms
  • 2 1/2 cups chicken broth, divided
  • 1 carrot, diced
  • 2 celery stalk, diced
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp fresh rosemary, chopped
  • 1/2 – 1 tsp crushed red pepper flakes (depending on desired spice level)
  • 2 Tbsp tomato paste
  • 1 (14 oz) can diced fire-roasted tomatoes

Directions:

  1. Add mushrooms and 1 1/2 cups of broth to a small pot. Bring to a boil over medium high heat, then reduced heat to medium-low to plump the mushrooms. After about 5 minutes, remove mushrooms with a slotted spoon and chop into small pieces.
  2. In a cast iron skillet, heat 3 tablespoons of the olive oil over medium-high heat. Season the chicken on both sides with salt and pepper. Add the chicken to the skillet and brown on one side turn and brown the other side. Remove chicken to a platter.
  3. add the remaining tablespoon of olive oil to the skillet. Stir in the carrot, celery, and onion. Season with salt. Cook until softened, 4 to 5 minutes. Add the mushrooms, garlic, rosemary, and crushed red pepper. Stir to combine. Next add the tomato paste and stir it all again. Pour in the remaining cup of broth. Cook until sauce starts to thicken a bit, about three minutes.
  4. Add the tomatoes and return the chicken and it’s juices to the skillet. Simmer for five minutes until chicken is cooked through.

*Best served with charred bread!

Pumpkin Curry

Ingredients:

  • 1 1/2 Tbsp coconut oil (or avocado or grape seed oil)
  • 1 medium shallot, diced
  • 2 Tbsp fresh ginger, minced
  • 2 Tbsp garlic, minced
  • 1 small jalapeño or serrano pepper (stem + seeds removed, thinly sliced)
  • 1 large red bell pepper (thinly sliced lengthwise)
  • 3 Tbsp red Thai curry paste
  • 3 1/2 cups pumpkin purée
  • 2 14-ounce cans coconut milk
  • 2 Tbsp maple syrup
  • 1 tsp ground turmeric
  • 1 healthy pinch kosher salt
  • 1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)
  • 1 cup chopped broccoli
  • 2 Tbsp lemon juice
  • 2/3 cup roasted cashews

Optional for serving:

  • Fresh basil or cilantro
  • Lemon juice
  • Cooked rice or quinoa

Directions:

  1. Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
  2. Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
  3. Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover.
  4. Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor. Taste and adjust the flavor of the sauce as desired.
  5. Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low.
  6. Serve as is or over rice, quinoa, or cauliflower rice. Too with fresh lemon juice and Thai or regular basil and/or cilantro for serving.

Browned Butter and Sage Pasta with Garden Fresh Tomatoes

Ingredients:

  • 5 tablespoons unsalted butter
  • 1 large shallot, diced
  • 1/4-1/3 cups fresh sage, chopped
  • 1/2 teaspoon red pepper flakes
  • 2 cups cherry tomatoes
  • 8 oz spaghetti, linguini or cappellini
  • salt and pepper, to taste
  • 3 tablespoons crumbled goat cheese

Directions:

  1. Bring a large pot of water to a boil. Salt the water generously. Add pasta and cook according to package instructions.
  2. Melt 3 tbsps of the butter in a large saucepan and add sage, shallots and red pepper flakes, cooking over low heat until sage is slightly browned and turning crispy – 5 to 10 minutes.
  3. When the pasta is halfway done, add the remaining 2 tbsps of butter and the tomatoes to the sauce. You don’t want them to overcook, but they should soften a bit. Note: Add some of the pasta water if you need more liquid.
  4. Season with salt and pepper. Turn off the heat and mix in the goat cheese.
  5. Drain the pasta and add it to the sauce, tossing until coated.
  6. Serve and enjoy!

*I had Italian meatballs leftover in my fridge that I halved and added to the dish!

Pumpkin Butter

Ingredients:

  • 4 cups pumpkin puree canned or fresh (about two 15oz cans)
  • 1/2 cup light brown sugar
  • 1/2 cup pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1 1/2 cups water

Directions:

  1. Combine all ingredients in a heavy-bottomed saucepan.
  2. Bring to a boil, then reduce the heat to low heat.
  3. Cook for 20 minutes, stirring often, until the pumpkin has become caramelized and dark brown, with a thick and shiny consistency. As long as you stir every couple minutes and use a heavy-bottomed pan, it shouldn’t burn.
  4. For an even smoother consistency, use an immersion blender to blend.
  5. Pumpkin butter can be stored in the fridge for at least two weeks.

*I chose to can mine in a water bath for 20 minutes.

Thai Chili Paste

Ingredients:

  • 6-7 large red Thai chilis
  • 3 cloves garlic
  • 1/4 large onion (peeled and cut in half)
  • 1 large dried shiitake mushrooms
  • 1/4 cup light brown sugar
  • 2 Tbsp water
  • 2 Tbsp tamarind paste
  • 2 Tbsp distilled white vinegar

Directions:

  1. Preheat the oven to 400 degrees. Slice the red chilis in half and place them face down on a baking sheet. Place garlic cloves and onion on the baking sheet, insuring that none of the vegetables are overlapping. Bake, without stirring, until chilis begin to blacken in spots, about 15-20 minutes (note: watch them closely and remove if they start to blacken earlier than the recommended). Remove from the oven and allow to cool to room temperature.
  2. Put garlic, chilis, onions and mushrooms in the bowl of a food processor. Pulse until the mixture is finely and evenly chopped.
  3. Place the chopped vegetables, sugar, water, tamarind paste and vinegar in a small pot over medium heat. If the mixture appears quite dry, add a splash more water so that it can easily come to a simmer.
  4. Simmer, stirring frequently (reduce the heat if it begins to boil), until the mixture becomes smooth and thick, about 10 minutes. Remove from heat and allow to cool.
  5. Store in the refrigerator for up to 2 weeks.

Pickled Serrano Peppers

Ingredients:

  • 1 lb serrano peppers
  • 1 ¼ cup white vinegar
  • ½ cup water
  • 1 ¼ cup sugar
  • 3 garlic cloves

Directions:

  1. In a medium pan cook vinegar, water, and sugar until sugar is completely dissolved and mixture reaches a soft boil.
  2. Remove from heat and cool until room temperature.
  3. Slice 3 garlic cloves very thin.
  4. Slice 1 lb serrano peppers.
  5. Add pepper and garlic into a container. Pour vinegar mixture. Cover and refrigerate for 3 days for full flavoring.