Crock Pot Chicken Curry Over Brown Rice

I think Curry is an acquired taste.  And if you have not been exposed to much Indian Cuisine in your life, its a little different.  I personally like it. I have yet to explore true Indian cooking but I'm sure at some point I will.  For now I stick to easy stuff.

I started with the basic. Boneless chicken breast.  I went organic this time.  Since I'm focused on returning to clean eating because of my health, I thought if I'm going to do this.....lets do this right. However my pocket book after one trip to Heinens says we'll do this, but cautiously.  It's not cheap to eat Organic.

I cubed the chicken and tossed it in the crock pot.



The onion, green pepper, garlic, tomato paste, coconut milk and seasonings went into my blender next.  It worked pretty well, although I should have used the food processor.  Oh well, less mess with the blender.

All that went into the crock pot over the chicken and I cranked it to high for about 4 hours.  As the recipe instructs, I put two tablespoons of water and dissolved one tablespoon of corn starch into it.

During the last hour I mixed the corn starch water into the bubbling chicken curry and let it continue to cook.

Ingredients:

• 1 pound boneless skinless chicken breast, cut into cubes
• 1 whole onion, peeled And halved
• 2 cloves garlic, peeled
• 1 whole green bell pepper, seeded And quartered
• 1 can tomato paste
• 1 can coconut milk, switched to lite
• 1 tablespoon curry powder
• 1 tablespoon garam masala (Indian Spice Mix)
• 2 tablespoons water
• 1-½ tablespoon cornstarch

I served over brown rice.  Delish!

For the recipe I followed go to: http://swankydietitian.com/2011/12/16/slow-cooker-coconut-curry-chicken/

Butternut Squash Hash - Throw it together Easy

This is a favorite. In earlier posts I have sweet potato hash and maybe an apple and squash hash. They are all good.  And if you want to follow a recipe look to those blogs.

I've learned to just throw together some ingredient and it's perfect every time.

4 pieces thick bacon - try to use nitrate free

1 small yellow onion - or any kind. Sweet onions are good.

About 1 to 1 1/2 cups of cut up butternut squash. Cut small to cook faster.

Himalayan salt about 1/4tsp.  Not really sure I just sprinkled some.

Crushed black pepper to taste

Sprinkle of crushed cayenne pepper

Cook the bacon first if you like it crispy.  I've done it both ways.  Cook it all the way and set a side. Then add it back in when the squash is almost done.  Or like today I started cooking the bacon and when one side was pretty well cooked, I stirred them up and added the squash, then the onions.

Let it cook on a low/medium heat.  Stir it once in while.  It's done when the squash is soft and the onions are clear.  Maybe 8-10 minutes.  I didn't really keep track.

For spices I used pink Himalayan salt and some ground pepper.  For a kick I always add a sprinkle of crushed cayenne pepper.

Apple Oatmeal Pancakes

Staying away from flour and processed grains is challenging when it comes to wanting a pancake.  I've tried almond flour pancakes and other varieties to no avail.  Hard and dry, lacking flavor.  Even with pure maple syrup!!  All hope was loss.  UNTIL NOW

I was a skeptic at first. Uncooked oatmeal and eggs?  I ended up adding apples because what isn't good with apples cooked in it?

http://inspiredrd.com/2012/10/apple-cinnamon-oatmeal-pancake-a-new-twist-on-an-old-favorite.html

As always, I altered the recipe slightly.  I used 1/2 cup of oats which is what was called for in the recipe without apples.  oops. So I threw in a little more then 1/4 cup of diced apples and two eggs instead of one.  It was bigger then what I could eat in one sitting but would be good if  you were going to make two of them.

 Apple Cinnamon Oatmeal Pancake

Ingredients

• 1 egg - cage free organic!!
• ¼ cup rolled oats - I used Bob's Red Mill http://www.bobsredmill.com/Oats
• ¼ cup finely chopped apple
• 1 Tbsp. California raisins -yuck, I left these out
• ¼ tsp. cinnamon
• ¼ tsp. vanilla - use only the real stuff

Instructions

1. In a mixing bowl, combine all ingredients, using a fork to scramble the egg into the mixture.
2. Heat a small pan over medium heat and spritz with a little oil. (I used coconut oil because why not)
3. Pour pancake mixture into pan. Use a spatula to flatten into a pancake shape.
4. Cook for 2-3 minutes on first side, then flip pancake. Cook 2 minutes on other side, then remove from pan and serve.
5. Top with apples, raisins and yogurt if desired. (I topped mine with apples and pure maple syrup)