Our Favorite Curry

This curry is so easy. The coconut milk is creamy and delicious. It keeps the chicken moist without letting the veggies lose their crunch. This meal is ready in minutes.

1 lb chicken thighs
8 oz mushrooms
8 oz carrots
4 oz sliced water chestnuts
3+ cloves garlic, minced
1 large avocado, cubed
14 oz coconut milk
1 TB sesame oil
2 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp chili powder
1 tsp black pepper
cayenne to taste

Cut chicken and veggies into bite sized pieces. Heat wok on medium high. Add EVERYTHING but avocado pieces. Cook and stir occasionally, gently for 20 minutes until chicken is cooked through. Stir in avocado before serving. Serve over rice.


Greek Chops with Fennel and Onions

Pork is a very budget friendly protein source. Here in the south, we’re full-up on hog farms and some of them are sustainable traditional farms where the animals play in the dirt. Check out your farmer’s market for the freshest selection of responsibly farmed white meat.

Sprinkled with Feta

1 lb thin sliced pork chops
1 small yellow onion
1 head fennel
2-3 TB evoo
2 TB greek seasoning (recipe follows)

Sprinkle chops with greek seasoning. Slice veggies into thin strips. Heat evoo over medium high. Brown chops on first side. Turn over. Add veggies to top of saute pan. Brown for 1 minute. Stir rapidly to saute in veggies. Cook for about 3 more minutes until chops are cooked through.

Excellent along side hummus, greek rice salad, pitas, or with yogurt sauce.

Greek Seasoning

1 part: oregano, thyme, onion, garlic, marjoram, paprika
1/2 part: lavender, mint, cumin, black pepper
1/4 part: salt (optional)

Store in mason jar or other air tight container. Spices should be rotated quarterly.

Published in: on January 1, 2010 at 8:01 am  Leave a Comment  
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