Chicken Vindaloo

So I really did not have the time or energy to make homemade vindaloo sauce. I bought this at Delicious Orchards and it was  delicious! I added sauteed spinach to the chicken.

Ingredients

Chicken breasts (cubed)

Coconut oil

Olive oil

Sherry vinegar 

Spinach

Vindaloo sauce (I used Maya Kaimal)

Directions

1. Put a tablespoon of coconut oil in a pan and saute the chicken until golden brown on each side. Place chicken in a dish lined with a paper towel so it absorbs the extra oil

2. Saute the spinach in 2 tablespoons of olive oil in another pan and a tablespoon of sherry vinegar

3. In the same pan that was use for the chicken, pour the vindaloo sauce in

4. Add the chicken to the sauce and let it simmer for 10-15 minutes

5. When done, place the chicken and sauce in a large bowl and add spinach. Mix well

Easy Pumpkin Muffins

These were so simple to make. And they smelled so good while baking. I love the smell of nutmeg.

Ingredients

1. 1 package of yellow cake mix
2. 1 (15 oz) can of pumpkin
3. 1 tsp ground cinnamon (I used more)
4. 1/2 tsp ground nutmeg  (I used more)
5. Coconut oil cooking spray
6. 
   
7. Directions
8. 1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan with coconut oil spray
9. 2. In a large bowl mix together the cake mix, canned pumpkin, cinnamon, and nutmeg until smooth
10. 3. Spoon equal amounts of batter into the prepared muffin cups
11. 4. Sprinkle some nutmeg on each muffin
12. 5. Bake for 20 to 25 minutes (You can check with a toothpick by inserting it in the center of the muffin and it coming out clean)

Red Velvet Pancakes

I found a box of red velvet pancake mix. All you had to do was add water and mix it. They came out good. A few were "burnt" but I kind of like that. I wonder if you were to buy regular pancake mix and add red food coloring, if it would taste the same? 

Asian Honey Chicken

SOOO GOOD! I'm so glad there are leftover of this. The original recipe called for vegetable oil and all purpose flour, I used coconut oil and coconut flour instead. I also didn't use buttermilk, I used a cup of almond milk mixed with a tablespoon of white vinegar (it's a non dairy substitute for buttermilk).

Ingredients

1/2 cup of coconut oil (this may increase as you cook the chicken)
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup of coconut flour (I used a bit more)
1 cup buttermilk (I used a cup of almond milk mixed with a tablespoon of white vinegar)

Sesame seeds

For the sauce 

1 tablespoon cornstarch
1/2 cup of honey
2 tablespoons of soy sauce
1 tablespoon of apple cider vinegar
1 teaspoon of sesame oil

Directions

1. Heat coconut oil in a large skillet 
2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again
3. Working in batches, add chicken to the skillet and cook until evenly golden and crispy 

4. Transfer to a paper towel-lined plate
5. In a small bowl, combine cornstarch and 1 tablespoon water and set aside
6. In a small saucepan, combine honey, soy sauce, apple cider vinegar,  and sesame oil. 

7. Bring to a boil, then reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes
8. Place chicken in a large bowl and drizzle with the honey glaze, then add the sesame seeds

Curry with Ground Chicken

This was different. Different but good! It wasn't a heavy dish, but very satisfying.  I made my hubby a bulgur/rice dish on the side.

Ingredients

1 medium onion, chopped
2 cloves of garlic, minced
1/4 cup of coconut oil
1 pound of ground turkey
Salt & pepper
1 tablespoon of curry powder
1/2 tablespoon of ground coriander
1 1/2 teaspoons of cumin powder
1/2 teaspoon of turmeric powder
1/4 teaspoon of cinnamon
1 15 ounce can of crushed tomatoes
1/2 cup of water

Directions

1. In a large skillet heat the oil on medium-high heat and add chopped onions

2. While stirring cook onions until soft, then add garlic until both are lightly browned
3. Add ground turkey and all spices

4. Stir often and cook the meat well until nicely browned
5. Add the tomatoes and water and bring to a boil

6. Turn heat to low and simmer covered for about 10 minutes 
7. Add salt and pepper if needed

One Pan Mexican Quinoa

I loved it, the hubby loved it...and there is enough left over to enjoy it again. Very simple to make!

Ingredients

1 tablespoon of coconut oil
2 cloves of garlic, minced
1 jalapenos, chopped
1 cup of quinoa (I used about a cup and 1/2)
1 cup of vegetable broth
1 (15-ounce) can of black beans, drained 
1 (14.5 oz) can of diced tomatoes
1 cup of corn kernels
1/2 teaspoon of cumin (I used about a tablespoon) 
Salt and black pepper
1 avocado
1 lime (or lime juice)
Chopped fresh cilantro

Directions

1. Heat coconut oil in a large skillet, then add garlic and jalapeno, and cook, stirring frequently for about 1 minute
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, and cumin

3. Season with salt and pepper

4. Bring to a boil then cover. Reduce the heat and let it simmer until the quinoa is cooked through, about 20 minutes. 

5. Once done, serve it on a plate and top it with avocado, lime juice and cilantro

Coconut Curry Chicken

I thought this turned out very well. It was the first time my hubby had tried curry and he enjoyed it. It was easy to make too.

 
Ingredients

Boneless, skinless chicken breasts, cubed
½ teaspoon of salt
½ teaspoon of  pepper
2 tablespoons of extra-virgin olive oil
Medium white onion (I used about a cup)
3 garlic cloves, minced
Zucchini, chopped
Cauliflower, chopped
1 tablespoon of finely chopped fresh ginger (I used the ginger paste)
1 tablespoon of curry powder (I used a little more)
½ teaspoon turmeric
1 cup of chicken broth
1 cup of light coconut milk
Cilantro leaves, roughly chopped

Directions

1. Sprinkle the chicken (make sure to cube it) with the salt and pepper. In a large frying pan, heat 1 tablespoon of the olive oil
2. Add the chicken  and cook until crisp and browned on both sides
3. Transfer the chicken to a plate and add the remaining 1 tablespoon of oil
4. Add the onion and cook, stirring frequently, until tender, then add the zucchini and cauliflower and cook until tender
5. Reduce the heat and add the garlic and ginger and cook, stirring constantly for about 30 seconds
6. Add the curry powder and turmeric and cook, stirring constantly, for 30 seconds
7. Stir in the chicken broth and return the chicken to the pan and bring the broth to a boil
8. Reduce the heat and let the broth simmer for 5 minutes, then  add the coconut milk and simmer for 2 minutes
9. Remove the pan from the heat and let it stand for 5 minutes then garnish with fresh cilantro