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Pumpkin and Chicken Curry Ingredients 2 chicken breasts, sliced 5 cups pumpkin, diced 2tbs olive oil 1 onion, diced 2 garlic cloves, finely chopped 2tbs ground ginger 1tbs ground turmeric 2tbs ground coriander 2tbs ground cumin 1 ½ cups vegetable stock 1 bunch fresh coriander, chopped Salt Instructions Fry onion and garlic in a large pan with oil on medium heat for 2minutes. Add chicken and cook stirring constantly for 10minutes or until chicken has turned white. Add pumpkin, ginger, turmeric, coriander and cumin and stir for 1minute. Add stock and leave to simmer on low heat for 15minutes. Add chopped coriander, cover pan and cook for a further 2minutes. Season with salt to taste. Cool slightly
This definitely has some great flavor! Pour over brown rice rather than the noodles mentioned below. 1 carrots 1/4 lb of thin green beans 1/4 lb snow peas 4 scallions 1 inch piece fresh ginger 1 clove garlic 2 tablespoons sunflower oil (the recipe calls for 1 tablespoon of soy sauce, so you may need to add a little more oil) 2 skinless chicken breasts 1/2 lemon 1/2 tsp salt 1) peel the carrots and cut them into thin strips. trim the beans and snow peas. trim and slice the scallions. 2) peel the ginger and grate it coarsely. peel the garlic and either crush it or chop it finely. 3) heat the oil in a frying pan. cut the chicken into strips, stir fry if for a few minutes until golden, then leave it on a plate. 4) put the garlic, ginger, carrots and beans in the frying pan. stir fry them for 4-5 minutes, turning all the time. 5) add the chicken, snow peas, scallions and noodles. mix everything together and cook for a few more minutes. 6) add the lemon juice and salt and leave cooking for a few more minutes. If someone can find egg noodles that we can eat, then add this to the recipe for under the meal above: 8 oz of dried medium egg noodles 1 tsp of sunflower oil 1) boil water, add noodles. 2) boil them them 4 minutes. 3) drain noodles and rinse them in cold water. 4) return to pot and mix in sunflower oil. (For step 6 above, add the noodles) If someone can find soy sauce (or some equivalent), then add soy sauce in step 6 above. Bon Appetite!
Healthy Rotisserie Chicken in a Crockpot! Our experiment putting a whole chicken in the crockpot was a success! Now, it may not technically be rotisserie chicken but it was very, very close! The meat fell off the bones and was tender and moist. It was delicious! If you remember from the recipe, Healthy Rotisserie Chicken in a Crockpot, I didn’t add any water to the crockpot. I just rubbed in spices all over and added a few veggies inside. The chicken produced its own juices! After we picked off most of the meat I saved the carcass for soup. (I’ll post that recipe soon.) If you haven’t tried this, I wholeheartedly recommend cooking your next chicken in the crockpot for a healthy rotisserie chicken!
Gluten Free Soy Free Dairy Free Corn Free Stuffed Pepper Recipe One of my readers submitted this recipe. Thanks Vanessa! Hey everyone, Here’s another recipe that you might like to try. It’s a bit more involved, but if you do your prep work, it’s not too bad. Stuffed Peppers Ingredients: 1 lb lean ground turkey 1 cup uncooked brown rice 6 bell peppers 1/2 cup onion 1/2 cup mushroom 2 scallions 2 cloves garlic 1 teaspoon salt 1 teaspoon pepper olive oil Directions: 1. Preheat oven to 350 degrees. 2. In a pot, make brown rice according to directions. Meanwhile in a pan, add olive oil and brown the ground turkey. Season with the salt and pepper. 3. Chop the onion, garlic, scallions and mushrooms. Set aside. 4. When rice is done, drain and pour into a large bowl. Add the browned turkey. 5. Put the chopped onion, garlic, scallions and mushrooms into the pan to cook down for 4-5 minutes, stirring occassionally. 6. Mix the vegetables into the bowl with the rice and turley. Mix together well. 7. Remove the top and membranes of the peppers. Arrange on a baking pan, and spoon the rice/turkey mix into each pepper. 8. Put the pan into the oven, cook for 1 hour or until peppers are tender. If you have tomato sauce that we can eat, spoon it over the tops of the peppers before cooking. If you have the time before hand, you can use my sauce recipe: Ingredients: 5 Medium Tomatoes (about the size of baseballs) 1 clove fresh garlic 1/4 cup of chopped white onion 2 tbsp olive oil 1 tsp salt pepper to taste several leaves of chopped fresh basil Directions: 1. Chop garlic and onions into small pieces. In a large pot, pour in the olive oil and over low heat, add the garlic and onions. Leave uncovered 2. While step 1 is starting to cook down, you can start to peel the skins off of the tomatoes. ( I researched a fast and really easy way to do it.) Use a knife to remove the stem and cut a shallow X boil a small pot of water, using a slotted spoon, drop a tomato into the boiling water for about 15-20 seconds then drop tomato into a bowl of ice water. When the tomato cools, the skin peels off easily. 3. Crush the tomatoes. I couldn’t find anything less messy that worked as well as me smushing them with my hands. 4. Add the tomatoes to the pot with garlic and onions. 5. Season sauce with the basil, salt and pepper. 6. Cover pot with a lid and let simmer on low heat for 2-3 hours. NOTE: Thanks to Michaelaw for the lovely photo!