This bisque (fancy name for thick creamy soup) is so easy to make and delicious too! I would pair this with a salad or sandwich or both. You can also drop some chopped up meat to make it more filling.
Serves: 4
Prep Time: 10 minutes
Cook Time: 50-60 minutes
INGREDIENTS
1 large butternut squash
3 Tbsp coconut oil
1 medium onion, coursely chopped
2 garlic cloves
1/2 tsp dried thyme
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
Sea salt
3-4 cups chicken broth
1 cup coconut milk
1 tbsp fresh lemon juice
WHAT TO DO
1 Preheat oven to 350°F.
2 Cut squash in half and rub with coconut oil. Bake for approximately 50 minutes or until easily pierced with a fork.
3 Meanwhile, in a large saucepan, heat the coconut oil over medium heat. Add the onions, garlic, thyme, cinnamon, and cayenne. Season with salt. Cook and stir occasionally until the onions are translucent, about 5 minutes. Set aside and wait for the squash to be ready.
3 When the squash is cooked through, scoop out meat into the saucepan with the onion mixture.
4 Add the broth and lemon juice. With a hand blender, puree all the ingredients. Season to taste with salt.
TIP
This is great to make big batches with and freeze in individual bags for individual servings.
Basic Cranberry Sauce
Cranberry sauce is always a good thing with Turkey. I love the sweet taste of the cranberries with turkey and ham. I adapted this recipe from here. I forgot the put the honey, used ground cinnamon and regular white sugar instead. It still tasted great.
Serves: 12 (about 16 oz.)
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS
1/2 cup packed dark brown sugar
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup water
1/8 tsp ground allspice
1 (12-ounce) package fresh cranberries
1/4 tsp ground cinnamon
WHAT TO DO
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Cool completely..
TIP Make up to two days ahead and refrigerate.
Serves: 12 (about 16 oz.)
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS
1/2 cup packed dark brown sugar
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup water
1/8 tsp ground allspice
1 (12-ounce) package fresh cranberries
1/4 tsp ground cinnamon
WHAT TO DO
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Cool completely..
TIP Make up to two days ahead and refrigerate.
Gluten-Free Spiced Pumpkin Chiffon Pie
This pumpkin pie version is a lot lighter in texture than the typical pumpkin pie you're used to. I've also switched out the pie crust to a gluten-free version that I've posted in the past. I also made the filling dairy free.
Adapted from the original recipe here.
Serves: 8 or (1 pies)
Prep Time: 30 minutes
Cook Time: 30 minutes
INGREDIENTS
1 1/4 cups canned pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large egg yolks
2/3 cup coconut milk
1 envelope unflavored gelatin
1/4 cup fresh orange juice
2 large egg whites
1/8 teaspoon cream of tartar
5 tablespoons granulated sugar, divided
2 Fit dough into a 9-inch pie plate. Pierce bottom and sides of dough with a fork. Bake at for 25 minutes or until browned. Cool completely on a wire rack.
3 Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
4 Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form.
5 Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°.
6 Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
TIP
These will keep 1-2 days in the fridge.
Adapted from the original recipe here.
Serves: 8 or (1 pies)
Prep Time: 30 minutes
Cook Time: 30 minutes
INGREDIENTS
1 1/4 cups canned pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large egg yolks
2/3 cup coconut milk
1 envelope unflavored gelatin
1/4 cup fresh orange juice
2 large egg whites
1/8 teaspoon cream of tartar
5 tablespoons granulated sugar, divided
WHAT TO DO
1 Preheat oven to 350°F.2 Fit dough into a 9-inch pie plate. Pierce bottom and sides of dough with a fork. Bake at for 25 minutes or until browned. Cool completely on a wire rack.
3 Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
4 Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form.
5 Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°.
6 Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
TIP
These will keep 1-2 days in the fridge.
Gluten-Free Savory Mushroom Rice Stuffing
This gluten free version of the traditional holiday stuffing will satisfy your palette around the holiday season. Instead of bread, rice is used. This recipe is adapted from the original recipe here. The first time I tried using the wild rice with the arborio rice, they didn't cook at the same time, so I decided to omit the wild rice. Other than that, it tastes exactly like stuffing....without the gluten. Hope you enjoy.
Serves: 12-16
Prep Time: 15 minutes
Cook Time: 35-45 minutes
INGREDIENTS
5 Tbsp olive oil
1 1/2 cups carrots, finely diced
1 1/2 cups celery, finely diced
1 1/2 cups onion (1 medium sized onion), finely diced
1 lb mushrooms, diced
3 cups arborio rice
8 cups (or more) chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
1 tsp salt
1 tsp ground sage
1/2 tsp marjoram
WHAT TO DO
1 In a large sauce pan over medium-high heat, add the olive oil.
2 Add the carrots, celery, onions, and mushrooms. Cook until onions are translucent, about 5 minutes. Add salt and pepper to taste.
3 Add the rice and stir to coat for about a minute.
4 Add enough broth to just cover the ingredients, and turn down to a simmer.
5 Continue to cook just like risotto, stirring almost continuously, about every couple minutes or so. Continue adding broth a half cup at a time.
6 After 30 minutes, add the spices.
7 Continue adding broth if the rice is not done and keep stirring to keep from burning at the bottom.
8 When the rice is cooked through, turn off the heat and serve.
TIP
To save time, you can certainly make 1 day ahead.
Serves: 12-16
Prep Time: 15 minutes
Cook Time: 35-45 minutes
INGREDIENTS
5 Tbsp olive oil
1 1/2 cups carrots, finely diced
1 1/2 cups celery, finely diced
1 1/2 cups onion (1 medium sized onion), finely diced
1 lb mushrooms, diced
3 cups arborio rice
8 cups (or more) chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
1 tsp salt
1 tsp ground sage
1/2 tsp marjoram
WHAT TO DO
1 In a large sauce pan over medium-high heat, add the olive oil.
2 Add the carrots, celery, onions, and mushrooms. Cook until onions are translucent, about 5 minutes. Add salt and pepper to taste.
3 Add the rice and stir to coat for about a minute.
4 Add enough broth to just cover the ingredients, and turn down to a simmer.
5 Continue to cook just like risotto, stirring almost continuously, about every couple minutes or so. Continue adding broth a half cup at a time.
6 After 30 minutes, add the spices.
7 Continue adding broth if the rice is not done and keep stirring to keep from burning at the bottom.
8 When the rice is cooked through, turn off the heat and serve.
TIP
To save time, you can certainly make 1 day ahead.
Breakfast Quiche
Serves: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
INGREDIENTS
2 Tbsp Coconut Oil
1 small onion, diced
2 garlic cloves, minced
handful of button mushrooms, diced
1/4 cup bacon, cooked and diced
1 handful of spinach
9 eggs, scrambled
WHAT TO DO
1 Heat the oven to 350ยบ F and prepare a muffin pan with a little dab of coconut oil. If you have a nonstick pan, you can skip this step.
2 Heat the oil in a skillet over medium heat and saute the onions for about 2-3 minutes.
3 Add the garlic and and mushrooms and cook until the mushrooms reduce down a bit.
4 Add the bacon and spinach and cook for another minute.
5 Divide the mixture into the 12 cup muffin pan.
6 Divide the scramble eggs into the cups as well and bake until cooked through, about 15 minutes.
TIP
I cook this up at the beginning of the week and every morning get one out of the fridge! A quick breakfast out the door.
Do you have any quick tips for breakfast?
Creamy Avocado Dressing/Dip
I recently came across a recipe from from myrecipes.com, to spice up my salad dressing. I made some major alteration as I was missing some of the ingredients, but it turned out really good. Say good-bye to boring salad dressings. This is really good as a dip too! Tastes very similar to cilantro hummus.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
2 garlic cloves, minced
1 persian cucumber
1 avocado, peeled and pitted
1 cup cilantro
2 green onions
Fresh juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
WHAT TO DO
1 Puree everything in a blender or preferably in a food processor.
2 Add 1/4 cup water at a time to your desired consistency.
TIP
Leave it thick by not adding the water and use it as a dip for your veggies.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
2 garlic cloves, minced
1 persian cucumber
1 avocado, peeled and pitted
1 cup cilantro
2 green onions
Fresh juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
WHAT TO DO
1 Puree everything in a blender or preferably in a food processor.
2 Add 1/4 cup water at a time to your desired consistency.
TIP
Leave it thick by not adding the water and use it as a dip for your veggies.
Sweet and Salty Glazed Salmon Salad
You'll love this light, sweet and salty fish dish that helps promote the production of healthy stomach acids. The sauce tastes similar to the ponzu sauce you would get at a sushi restaurant, but a lighter version of it.
This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
INGREDIENTS
4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds
WHAT TO DO
1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper. In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.
2 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil.
3 Season salmon with salt and pepper and broil for 5 minutes.
4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more. You can reserve some of the glaze to pour over the fish on the plate.
5 Add orange segments, spinach, and carrots to dressing and toss to coat. Season with salt and pepper.
6 Divide salad among four plates and top with salmon. Sprinkle everything with sesame seeds. Serve immediately.
This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
INGREDIENTS
4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds
WHAT TO DO
1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper. In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.
2 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil.
3 Season salmon with salt and pepper and broil for 5 minutes.
4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more. You can reserve some of the glaze to pour over the fish on the plate.
5 Add orange segments, spinach, and carrots to dressing and toss to coat. Season with salt and pepper.
6 Divide salad among four plates and top with salmon. Sprinkle everything with sesame seeds. Serve immediately.
Rice Noodle Salad
Ginger, cilantro and mint help support a healthy immune system as well as incorporates great flavors for this exotic and healthy salad inspired from Vietnam.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 - 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop
WHAT TO DO
1 Prepare noodles according to the package directions.
2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.
3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.
4 Serve and enjoy immediately.
TIP
To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 - 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop
WHAT TO DO
1 Prepare noodles according to the package directions.
2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.
3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.
4 Serve and enjoy immediately.
TIP
To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.
Guacamole
This is one of my favorite appetizers. It's fast, easy, and well, just plain good and good for you!
I know lots of people who are afraid to consume avocados because of it's high fat content. It contains a whopping 50 calories in one 1 inch slice with 35 of those coming from fat. What you need to also understand is that there are many different types of fats and not all of them are going to be bad for you whenever you eat them. The type of fats that are included in an avocado are monounsaturated fats and polyunsaturated fats, which should be included in any good diet lifestyle.
Another positive impact they have is to reduce cholesterol, as the monounsaturated fat in avocados helps to reduce triglyceride levels and increase HDL, which is the good cholesterol. Eat avocados in moderation to get all the amazing benefits it offers. They don't call it a 'superfood' for nothing!
INGREDIENTS
4 avocados, smashed
1 small onion, diced
1 medium tomato, diced
1 cup cilantro, chopped
2 limes, juiced
sea salt to taste
WHAT TO DO
Mix all the ingredients in a bowl. Serve with your favorite vegetable chips.
TIP
If you want to make this ahead of time (same day), cover with plastic wrap. Make sure the plastic is touching the mixture with as little air bubbles as possible. The air will turn the mixture brown.
I know lots of people who are afraid to consume avocados because of it's high fat content. It contains a whopping 50 calories in one 1 inch slice with 35 of those coming from fat. What you need to also understand is that there are many different types of fats and not all of them are going to be bad for you whenever you eat them. The type of fats that are included in an avocado are monounsaturated fats and polyunsaturated fats, which should be included in any good diet lifestyle.
Another positive impact they have is to reduce cholesterol, as the monounsaturated fat in avocados helps to reduce triglyceride levels and increase HDL, which is the good cholesterol. Eat avocados in moderation to get all the amazing benefits it offers. They don't call it a 'superfood' for nothing!
INGREDIENTS
4 avocados, smashed
1 small onion, diced
1 medium tomato, diced
1 cup cilantro, chopped
2 limes, juiced
sea salt to taste
WHAT TO DO
Mix all the ingredients in a bowl. Serve with your favorite vegetable chips.
TIP
If you want to make this ahead of time (same day), cover with plastic wrap. Make sure the plastic is touching the mixture with as little air bubbles as possible. The air will turn the mixture brown.
Agua Chili
This fast and easy recipe not only tastes great, it smells and looks delicious too. My mouth just waters when I look at it. Shrimp swimming in lemon and spice is all so nice...for my tummy! A serving, about 3 ounces of shrimp, has 17 grams of protein, 15% iron, and 21% B12 of your daily value! How's that for this flavorful crustacean!
INGREDIENTS
8 lemons, juiced
4 serrano chili
1 small onion, quartered
1/2 Tablespoon garlic powder
1 teaspoon sea salt
2 cups cilantro
1 pound raw shrimp, peeled and deveined (you can use cooked the precooked but it's a little chewy)
1 medium red onion, thinly sliced
3 medium cucumbers, peeled, seeded and sliced
WHAT TO DO
1. In a food processor, blend the first 5 ingredients until smooth, about 20-30 seconds. Add the cilantro and blend another 5 seconds or so. Combine the marinade with the remaining ingredients in a large mixing bowl. Chill for at least 2 hours.
TIP
The flavors get even better the next day!
INGREDIENTS
8 lemons, juiced
4 serrano chili
1 small onion, quartered
1/2 Tablespoon garlic powder
1 teaspoon sea salt
2 cups cilantro
1 pound raw shrimp, peeled and deveined (you can use cooked the precooked but it's a little chewy)
1 medium red onion, thinly sliced
3 medium cucumbers, peeled, seeded and sliced
WHAT TO DO
1. In a food processor, blend the first 5 ingredients until smooth, about 20-30 seconds. Add the cilantro and blend another 5 seconds or so. Combine the marinade with the remaining ingredients in a large mixing bowl. Chill for at least 2 hours.
TIP
The flavors get even better the next day!
Ginger Steamed Fish with Ginger Soy Sauce
I was looking for a recipe similar to what I had when I was back on Guam for vacation. I had a fish that was steamed with a soy sauce glaze. It was very delicate and light, but oh so good. I found something similar and I think even better!
I found the original recipe from www.EatingWell.com, but made some minor changes. I also served this dish with stir fry veggies with the same ingredients for the sauce.
INGREDIENTS
6 5-ounce portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger
Sauce
WHAT TO DO
To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions. Serve with stir fried veggies.
Nutrition Bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s
TIP:
Fish only needs a short amount of time to steam and cook. Be careful not to overcook the fish.
I found the original recipe from www.EatingWell.com, but made some minor changes. I also served this dish with stir fry veggies with the same ingredients for the sauce.
INGREDIENTS
6 5-ounce portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger
Sauce
1/4 cup minced peeled fresh ginger
1/4 cup chopped garlic
1/4 cup sesame seeds
2 tablespoons coconut oil
2 tablespoons toasted sesame oil
1/4 cup gluten-free reduced-sodium soy sauce
2-3 scallions, thinly sliced, for garnish
WHAT TO DO
To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions. Serve with stir fried veggies.
Nutrition
Per serving: 310 calories; 16 g fat ( 1 g sat , 6 g mono ); 45 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 31 g protein; 1 g fiber; 444 mg sodium; 674 mg potassium.Nutrition Bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s
TIP:
Fish only needs a short amount of time to steam and cook. Be careful not to overcook the fish.
Thai Chicken Curry with Pineapple, Cabocha Squash and Bamboo Shoot
This thai inspired curry is sweet, spicy, and oh so good! If you like coconut and a little spice, try this recipe yourself. It's exotic and different compared to your average chicken stew.
INGREDIENTS
1 small (about 2 cups) cabocha squash, cut into 1/2" cubes
2 tablespoons olive oil
2 chicken breasts, cut into 1/2" cubes
1 small onion, sliced
3 cloves garlic, diced
1 thumb of ginger, diced
2 cups pineapple
2 cups bamboo shoot, sliced
1 can unsweetened coconut milk
1/2 can or 2 oz. of red curry paste (add more to make it hotter)
WHAT TO DO
In a medium pot, heat olive oil over medium-heat. Add the onions and cook for 1 minute. Add the garlic and ginger and cook for another minute. Add the chicken and cook for 5 minutes or until almost cooked through. Add the pineapple and cook another 5 minutes. Add the bamboo shoot, coconut milk, squash, and curry paste. Mix thoroughly. Simmer for 10-15 minutes or until the squash is soft and cooked through. Garnish with cilantro.
TIP:
If you have extra time, roast the cabocha squash in the oven before hand for a more smoked flavor. Add to curry when almost complete.
INGREDIENTS
1 small (about 2 cups) cabocha squash, cut into 1/2" cubes
2 tablespoons olive oil
2 chicken breasts, cut into 1/2" cubes
1 small onion, sliced
3 cloves garlic, diced
1 thumb of ginger, diced
2 cups pineapple
2 cups bamboo shoot, sliced
1 can unsweetened coconut milk
1/2 can or 2 oz. of red curry paste (add more to make it hotter)
WHAT TO DO
In a medium pot, heat olive oil over medium-heat. Add the onions and cook for 1 minute. Add the garlic and ginger and cook for another minute. Add the chicken and cook for 5 minutes or until almost cooked through. Add the pineapple and cook another 5 minutes. Add the bamboo shoot, coconut milk, squash, and curry paste. Mix thoroughly. Simmer for 10-15 minutes or until the squash is soft and cooked through. Garnish with cilantro.
TIP:
If you have extra time, roast the cabocha squash in the oven before hand for a more smoked flavor. Add to curry when almost complete.
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