Tag Archives: brown sugar

Curry Chicken Braised in Coconut Milk

I LOVE curry chicken… the kind from your favorite local Thai restaurant.  I love the color, flavor, and the sauce that just goes perfectly over white rice.  Here is my first attempt at my own version.  Not perfect, but decent flavor.  I want to try again soon… any suggestions are welcomed!

Curry Chicken Braised in Coconut Milk

Pieces:

  1. 4 chicken thighs
  2. 2 tbsp. olive oil
  3. 2 tbsp. rice vinegar
  4. salt and pepper
  5. one half of an onion, diced
  6. 5 tbsp. yellow curry powder
  7. 2 tbsp. chili powder
  8. 1 tbsp. ginger
  9. 3 tbsp. brown sugar
  10. 1 tbsp. dried parsley
  11. 1 cup frozen corn
  12. 1 cup frozen snap peas
  13. 2 cups frozen pepper strips
  14. 1 can lite coconut milk
  15. 1 tbsp. lime zest

 

Process:

  1. In a large sauté pan, add the oil, rice vinegar, and diced onion on medium heat.  Stir for a few minutes to get hot.
  2. Add the chicken thighs.  Season with salt and pepper.  Crisp each side about 3 minutes, just to get the chicken browned.
  3. Add the curry powder, chili powder, ginger, parsley, and brown sugar to evenly to each side of the chicken.
  4. Add the corn, snap peas, pepper strips, and coconut milk.
  5. Cover and let simmer about 20 minutes, until chicken cooks through.
  6. Serve hot, over rice, and with grated lime zest on top.

curry chicken

 

Happy Allergy Free Eating!

 

 

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Candied Chocolate Crackers

Ready for something sweet?!  After being diagnosed with allergies, I was determined to find alternatives to chocolate that still actually tasted like chocolate… I just couldn’t give it up!  To my surprise, there are many dairy free and vegan chocolate chips out there that truly taste like the real thing, and actually are more chocolatey because they are made from actual cocoa.  So, I recently made a sweet treat that I hope you enjoy.

Candied Chocolate Crackers

Pieces:

  1. 6 ounces plan gluten free crackers…. I used one box of Glutino brand, like Ritz crackers
  2. 5 tbsp. vegan butter
  3. 2 tbsp. brown sugar
  4. 2 cups vegan chocolate chips
  5. 4 tbsp. shredded coconut
  6. 2 tsp. sea salt

Process:

  1. Melt the vegan butter and sugar in a bowl in the microwave, about 30 seconds.
  2. On a cookie sheet, break up the crackers with your hands so they are small pieces but not finely ground.  Make sure they stay close together, with no gaps in between the pieces.
  3. Pour the brown sugar butter evenly over the crackers.
  4. Bake at 375 degrees about 15 minutes, just until edges of the crackers start to brown.
  5. Pour the chocolate chips evenly over the crackers.
  6. Put back in the oven for 2 minutes.
  7. Using the back of a spoon, spread the chocolate over the crackers so it melts and covers.
  8. Sprinkle the sea salt and coconut on top.
  9. Put in the fridge to cool for 45 minutes.
  10. Once it is cooled, take it out and break it up into pieces.
  11. Try to eat just one!

coco choc candyHappy Allergy Free Eating!

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Pumpkin Pie Potatoes

Aaaaand the pumpkin recipes are still coming!  I recently discovered pumpkin pie spice and don’t know how I enjoyed fall without it before.  It is so good on vanilla coconut milk ice cream, in coffee, or on french toast.  Here, I made pumpkin pie potatoes…. yum!

Pumpkin Pie Potatoes

Pieces:

  1. 1 bag fingerling potatoes
  2. 2 tbsp. olive oil
  3. 2 tbsp. pumpkin pie spice
  4. 1 tsp. brown sugar

Process:

  1. Wash the potatoes and cut them into half inch rounds.
  2. In a large saute pan over medium high heat, put the potatoes, olive oil, pumpkin pie spice, and brown sugar.
  3. Saute until potatoes are tender, stirring every so often to coat all sides of the potatoes.
  4. Enjoy hot!

Happy Allergy Free Eating!

 

 

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Sweetened squash and tofu stir fry

Each Sunday, I think of something to make for my lunches during the week.  I try to find a good mix of protein, carbs, and also something a little more fun than just a sandwich on gluten free bread (although those weeks certainly do happen!).  This week, I made a sweet tofu stir fry with fall vegetables.  It is delicious, and people are constantly asking me what smells so good in the microwave at school!  If you don’t like tofu, this recipe could easily be used with chicken.

Sweetened Squash and Tofu Stir Fry

Pieces:

  1. one container pre- cut butternut squash (or one squash you peel and cut up yourself into one inch cubes)
  2. 2 zucchini, cut into rounds
  3. 2 yellow squash, cut into rounds
  4. one block firm tofu, drained and dried
  5. 2 tbsp. cinnamon
  6. 2 tbsp. pumpkin pie spice
  7. 2 tbsp. honey
  8. 1 tbsp. brown sugar
  9. salt and pepper
  10. cooking spray

Process:

  1. Cut the tofu block into one half inch by one half inch cubes.  Lay the cubes between two dish towels and let dry for a couple hours.
  2. In a large saute pan, add the butternut squash cubes and cooking spray.
  3. Over medium- high heat, let the butternut squash saute for 5 minutes.  Stir every minute or so.
  4. Add the zucchini and yellow squash rounds.
  5. Season with salt and pepper and stir the veggies every couple minutes.
  6. When the veggies start to soften, add the dried tofu cubes.
  7. Season with cinnamon, pumpkin pie spice, honey, and brown sugar.
  8. Continue stirring every couple minutes until the veggies are fork tender.
  9. Serve hot by itself or over rice, quinoa, or your favorite grain.

Happy Allergy Free Eating!

 

 

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Salmon with Herby Mustard Sauce

I just got home from a great visit with my parents in North Carolina.  I love visiting my family, but especially since my mom is such a great cook.  She always find the most interesting flavors and dishes!  This next one is one that she found through her local fish market and is from Bon Appetit.  I don’t usually make fish myself purely because I prefer chicken and beef, but this salmon recipe is definitely a keeper.  It was so quick and easy, but certainly tasted fancy and rich!

Roast Salmon with Mustard, Tarragon, and Chive Sauce from Bon Appetit

Pieces:

  • 2/3 cup mayonnaise
  • 1/2 cup spicy brown mustard (such as Gulden’s)
  • 6 tablespoons chopped fresh tarragon
  • 6 tablespoons chopped fresh chives
  • 2 tablespoons (packed) golden brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon peel
  • 1 3 1/2- to 3 3/4-pound whole side of salmon with skin (about 1 1/2 inches thick at thickest part)

Process:

Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.

Happy Allergy Free Eating!

 

 

 

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Lemon Basil Chicken

Have you entered the Slim Kicker Giveaway yet?  You could win a free slow cooker.  It is 6 quarts, stainless steel, and FREE!  Just go to Tuesday’s post, share your idea for a healthy tip, and SlimKicker will pick the winner.  I will notify the winner next Tuesday.  Good luck, and can’t wait to hear your ideas.

On another note… living in a house means I can grow my own fresh herbs.  Right now, I have dill, basil, and parsley.  I have been trying to cook with these fresh ingredients (and be thankful that I don’t have to spend extra money at the grocery store).  So, I made a very mild chicken dish… Lemon Basil Chicken.  It is slightly sweetened with brown sugar, and is a quick and easy summer dish.

Lemon Basil Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 lemon
  3. about 6 basil leaves
  4. 3 tsp. brown sugar
  5. 2 tbsp. olive oil
  6. salt and pepper to taste

Process:

  1. Thinly slice 4 lemon slices.
  2. In a saute pan with the olive oil and 1 tsp. brown sugar, saute the lemon slices for about 2 minutes each side.  This will sweeten them.
  3. Cut each chicken breast in half, like a pita pocket, making sure not to slice all the way through.
  4. Stuff the each chicken breast with 3 basil leaves and 2 sweetened lemon slices.
  5. Squeeze the rest of the lemon juice over the chicken, sprinkle the rest of the brown sugar, and season with salt and pepper.
  6. Bake at 375 for about 25 minutes, until chicken is done.
  7. Enjoy hot!

Happy Allergy Free Eating!

 

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Sweet Salmon Over Lemon Rice

I don’t usually cook fish because I would personally rather red meat.  But, I had a craving for salmon with a little zing… so I came up with Sweet Salmon over Lemon Rice.  It is sweet, savory, easy, and flavorful.  Enjoy!

Sweet Salmon Over Lemon Rice

Pieces:

  1. 2 salmon filets
  2. juice of one lime
  3. one quarter cup brown sugar
  4. 2 tbsp. freshly ground ginger
  5. 1 tsp. garlic salt
  6. 1 cup jasmine rice, cooked to directions
  7. 2 tbsp. grated lemon rind
  8. salt and pepper to taste

Process:

  1. In a bowl, combine the lime juice, brown sugar, ginger, and garlic salt and stir.
  2. Pour the lime juice mixture over 2 salmon filets (in a bowl) and let sit in the fridge to marinate for 2 hours.
  3. At 400 degrees, cook the marinated salmon on a cookie sheet for 18-20 minutes, until cooked through.
  4. While the salmon is cooking, cook jasmine rice according to directions.
  5. When rice is done cooking, add lemon rind and salt and pepper and stir to combine.
  6. Serve salmon over rice and enjoy!

Happy Allergy Free Eating!

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Egg Nog Sweets

About this time of year, I buy more coconut milk eggnog than I can actually drink… purely because I can only buy it once a year.  So, looking for ways to use it, I made Baked Egg Nog Sweet Potatoes.  I love sweet potatoes, and the eggnog was a great seasonal way to enjoy them!

Baked Egg Nog Sweet Potatoes

Pieces:

  1. 2 sweet potatoes, peeled and cut into very small pieces.  I cut them into disks, and then each disk into fourths.
  2. three quarters cup coconut milk egg nog
  3. three quarters cup brown sugar
  4. 1 tbsp. cinnamon
  5. 1 tsp. vanilla
  6. 2 tbsp. vegan butter

Process:

  1. Microwave the sweet potatoes pieces on high for 4 minutes to tenderize them.
  2. In a baking pan, combine the sweet potatoes, egg nog, sugar, cinnamon, and butter.
  3. Bake, uncovered, at 375 degrees for 45-60 minutes.
  4. Stir together and serve hot.

(If you want more of a casserole or souffle dish, add 2 tbsp. gluten free flour and 1 beaten egg)

 

Happy Allergy Free Eating!

 

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Balsamic Chicken Kebabs

Just like everyone else this time of year, I had a Christmas party to go to in the few final days of December.  I wanted to make something festive for the season, as well as a finger food that I could eat.  So, I made Balsamic Chicken Kebabs… easy, flavorful, and quick.  I skewered them with artichoke hearts and roasted red pepper, to incorporate the colors of the season… but chicken kebabs have so much potential for any time of year… just change up the vegetables.

Balsamic Chicken Kebabs

Pieces:

  1. 2 pounds chicken tenderloins, cut into bite sized pieces
  2. 1 jar roasted red peppers, cut into bite sized pieces
  3. 4 small jars artichoke hearts
  4. 1 cup balsamic vinegar
  5. one half cup brown sugar
  6. 3 tbsp. dijon mustard
  7. 2 tbsp. smoked paprika
  8. salt and pepper to taste
  9. 20 wooden skewers, soaked in water for at least an hour.

Process:

  1. Marinate the bite sized chicken pieces in the balsamic vinegar, brown sugar, dijon mustard, paprika, salt and pepper, for at least 2-3 hours.
  2. On the skewers, thread artichoke hearts, roasted red pepper pieces, and marinated chicken bites in an alternating pattern.
  3. Bake on a cookie sheet at 350 degrees for 25 minutes.
  4. Serve hot, with an extra drizzle of balsamic vinegar on top.

Happy Allergy Free Eating!

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Coco Crazy Chicken

I love finding new spices and flavors for food, and often buy new spice combinations to try.  I have a bottle of “CocoLoco” chicken marinade that includes some spicy island flavors and is dairy free.  When I read the ingredient list, I realized that I could put my own loco combination of flavors together and make a similar marinade!  The bottled marinade is very spicy, but if you make it yourself, you can really tailor to spice and flavor level to your own personal taste.

Coco Crazy Chicken

Pieces:

  1. one half can coconut milk
  2. one half cup apple cider vinegar
  3. 2 tbsp. brown sugar
  4. 1 tbsp. agave nectar
  5. 1 tsp. garlic salt
  6. juice of one half of a lemon
  7. 1 tbsp. smoked paprika
  8. 1 tsp. red pepper flakes
  9. 2 chicken breasts

Process:

  1. Combine all ingredients in a bowl and stir to combine.
  2. Set aside a small portion of the sauce to pour over cooked chicken.  Using the remaining sauce, marinate the chicken breast for at least an hour. 
  3. In a baking pan, bake the marinated chicken at 350 degrees for 35-40 minutes, until done.
  4. Pour reserved sauce (not used to marinate) over the chicken and serve!

My sauce wasn’t as thick as the bottled marinade… something to improve for next time!

Happy Allergy Free Eating!

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