Countdown to the Holidaze

For this weeks recipes I am pulling out a wok cookbook that I have never used and also pulling more things out of the freezer. I found some yummy thai chicken yellow curry sauce from paleo author Danielle Walker that I made from her “by scratch” recipe a while back. I like doing that but it is a lot of work. There are some great clean curry pastes made by local companies that we have so I would probably just use that if I did not have time to make a curry sauce blend. A cookie exchange party for Rowan and his friends invited some more baking in the house. We have one more week before the holiday break which involves travel and lots of time to do fun things with friends, relaxing, and enjoying some craft-making. I finished, finally, the ornaments for one of the advent calendars that I made for the kids. Now I need to finish the second set of ornaments so they can each have one to take with them when they are ready to leave the nest.

 

Thai Chicken Stew

Danielle Walker

INGREDIENTS:

  • 3 pounds boneless chicken (thighs or breasts will work)

  • 1 medium yellow onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 (13.5-ounce) can full-fat coconut milk

  • 1/3 cup tomato paste

  • 1/2 cup Thai yellow curry paste

  • 2 tablespoons fish sauce

  • 2 tablespoons coconut aminos

  • 2 teaspoons fresh lime juice (or 4 lime leaves)

  • 2 teaspoons sea salt

  • 3/4 teaspoon ground ginger

  • 4 cups mixed vegetables (frozen or fresh), sweet potato, red pepper, broccoli)

  • fresh cilantro, for garnish

  • cauliflower rice, for serving

  • INSTRUCTIONS

    1. Place the chicken, onion, garlic, in the bowl of a slow cooker

    2. Pour in the coconut milk, tomato paste, curry paste, fish sauce, coconut aminos, lime juice, salt, and ginger and stir to coat the chicken.

    3. Cook on high for 3 hours. Then take out the chicken and shred it or cut it into small bite size portions.

    4. Then add the vegetables. Reseal the lid and set the machine again for 1 more hour on high. Serve garnished with cilantro.

Shrimp fried rice

4 cups cooked rice

  • 3 tablespoons oil

  • 2 large eggs (beaten)

  • 4 ounces fresh shrimp (110g, 40-60 size, deveined and shells removed)

  • 3 scallions

  • 1/2 diced onion

  • 1/2 cup pancetta

  • 1/2 cup chopped and cooked chicken-thigh or breast

  • 3/4 cup frozen peas

  • 1 1/2 teaspoons salt

  • 2 cups cooked vegetables-broccoli, carrots, etc

  • 2 Tablespoons paleo-Teriyaki sauce or Michelle Tam’s All-purpose marinade

  • 2 tablespoons sesame oil

INSTRUCTIONS

  • Cook the rice After the rice is done, let it cool uncovered. When the steam stops wafting off the fresh-cooked rice, use a fork to fluff the rice up and break it apart.

  • Heat the wok over medium-high heat, and add 1 tablespoon of oil, followed by the beaten eggs. Fold and scramble them gently, taking care not to scorch the eggs. Transfer the eggs back into the original egg bowl and set aside. In a pot of boiling water, blanch the shrimp and drain. Set aside. Grill or cook chicken separately and cut into cubes. Also steam the veggies seperately and set aside.

  • Heat the wok now over high heat. Add 2 tablespoons of oil and the diced onion. Stir-fry until the onions are translucent. Next, add the pancetta, and stir-fry for 30 seconds. Add the rice and stir-fry for 2 minutes, being sure to heat the rice uniformly. Use your wok spatula to flatten out and break up any remaining rice clumps. Add the shrimp, chicken and veggies and peas, and stir fry continuously for another 2 minutes until the rice is heated through.

  • Next sprinkle the salt and the teriyaki sauce over the rice.

  • If the rice looks a little dry, feel free to sprinkle in some water or chicken stock.

  • Next, mix in the scrambled eggs, scallions, Stir fry to combine and serve.

Feature 3

Mauris egestas at nibh nec finibus. Nullam sit amet nisi condimentum erat iaculis auctor. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae.