I took cooked chicken breasts, tossed them in a satay mix that I bought at the local asian market, pushed them onto water-soaked bamboo skewers, and broiled them for 5-7 minutes, flipped them over, and broiled for 7-10 more minutes. Good on their own or with the satay peanut sauce I found at the asian market as well.
I finally figured out the answer of how to spice up the curry dishes I’ve been making! The secret to heat is fresh ground chili paste! Previously, the curry dishes had great flavor, but not enough heat to suit me. This time, we added some fresh ground chili paste, and voila! There was the heat I was seeking! Excellent meal!
I wasn’t too sure if I’d be able to get kale chips to turn out, since I have heard mixed reviews concerning attempts made by my friends. Since I grow kale for my pet bearded dragon, I decided to give it a go.
Here is the recipe I used:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Preheat an oven to 350 degrees F (175 degrees C).
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
…so tonight we are trying ground pork. Make it just like tacos from ground beef, just use ground pork instead. There was surprisingly very little grease, and as it is simmering, it smells divine. We are going to have both soft and hard shells, topped with bell pepper, tomato, jalapeno, cheese, and onion. Don’t forget the salsa!
I took 2 Tablespoons Red Curry Paste and added it to 1 can of Coconut Milk (lite) and brought it to a boil. I reduced the heat to a simmer, and started chopping carrots, peppers, onion, zucchini. I put the veggies in the steamer with a can of water chestnuts, and a can of baby corn, both drained. I tossed in a handful of snowpeas too, then started the steamer. I went back to stirring the curry and coconut milk. I placed enough rice in the rice cooker, then went back to the curry sauce. I added some cooked chicken (fajita sliced) and kept stirring until the vegetables and rice were done steaming. I shut off the heat on the stove, grabbed my plate. I placed a bed of rice on my plate, scooped out some veggies and covered them with the curry sauce and chicken mixture. It was a very good meal, but next time I will double the coconut milk and add more curry paste. I had too much meat and veggies and not quite enough sauce. Here is a picture of my plate:
1 can black beans, drained with liquid reserved
1/4 cup olive oil
1/4 cup tahini
1 Tablespoon lemon juice
1 teaspoon cayenne pepper
1 teaspoon chili powder
2 teaspoons cumin
Place all ingredients except bean liquid in food processor and blend thoroughly. If it is too thick, gradually add bean liquid until desired consistency is reached. Serve with chips, pita or pretzels.
Garlic scapes are the flower stalks of a garlic plant before the flower opens. Use these tasty little curly Q’s the same as you would garlic bulbs, without having to wait for the bulbs to be ready to harvest. Consider them a preview of how lovely your garlic will be!
You will need:
6 garlic scapes, washed and chopped
1 can chickpeas, (reserve liquid when draining)
3 Tablespoons olive oil
1/4 cup lemon juice
1/2 cup tahini
Salt and pepper to taste
Combine all ingredients except chickpea liquid in food processor or blender and combine until it becomes a thick paste. If it seems to be too dry, add a small amount of chickpea liquid and blend again. Continue this until mixture is a thick, wet paste.
Serve with your favorite dipping item. Suggestions: carrot sticks, celery sticks, pepper slices, pretzels, pita bread, corn chips, tortillas, or whatever you like! You can use it for a healthy alternative to butter or mayonnaise on bagels and sandwiches. Get creative!
1 mango, peeled & diced
1 kiwi fruit, peeled & diced
1 small red delicious apple, diced (leave skin on)
12 green grapes, diced
1Tbsp locally grown honey
1 Tbsp. sugar
Dash chili powder
Lemon juice (to keep apples from browning)
Toss diced apples with lemon juice before mixing with rest of fruit.
Sprinkle sugar on diced fruit.
Mix cinnamon, honey & chili powder with fruit.
Stir until mixed thoroughly.
Serve with tortilla chips.
We used sliced polska kielbasa, sliced potatoes, sliced carrots, diced bell pepper, diced red onion, and a can of corn. Wrap in foil that has been sprayed with canola oil, grill on medium high for about 25-35 minutes or until veggies are tender. Top with cheese before serving if desired. (You can use canned veggies to speed up cooking time. Canned veggies usually take 20 minutes.)
Grill up some YUM!