Red Curry Chicken with Gingered Black Rice

Red Curry Chicken with Gingered Black Rice ~A Stack of Dishes

For those of you keeping track you might have thought I fell off the face of the earth. In many ways I have, but for good reasons.

Much of my time lately has been devoted to developing A Healthy Hunger. The work on the new business has been engrossing with little financial compensation, but the soul satisfaction is beyond measure. It means so much to me to help people to learn to love food, love to cook, and eat for a better, healthier life.

Red Curry Chicken with Gingered Black Rice ~A Stack of Dishes

Since launching the business about 6 months ago, the tribe of members is steadily expanding. Recently I started getting my first feedback from those following my menus. Dr’s reports and blood tests have come back greatly improved! Cholesterol down! Blood Sugars more stable!

Yes. It works. Eating well will impact you positively.

The other feedback is that cooking is not so terrible, and though some of the recipes are made with unfamiliar ingredients (tempeh? quinoa?), it’s all easy to prepare and delicious. Eating well is enjoyable. Doable. And beneficial.

Needless to say I cannot begin to tell you how tickled I am. Seriously- over the moon and beyond! This was the plan. To demystify good food and good food preparation.

In a few weeks I will be launching on A Healthy Hunger a 3 day challenge for Clean Eating. I know it’s hard during the summer, with so much socializing, to eat healthily- so what about focusing on excellent eating for 3 days of the week? Sounds doable right?

I’ll provide you with recipes for breakfast, lunch and dinner that your tastebuds will love and your body will appreciate. Think about it. Get your brain around it. You can do this, we’ll do it together. No charge, my whole hearted gift to you.

You’re going to love it, and love the way you feel.

Red Curry Chicken~A Stack of Dishes

In order not to miss this free challenge, head on over to A Healthy Hunger and sign up for the mailing list. You’ll get the news in your mailbox the moment it hits the airwaves.

I’m excited about this- I’m looking forward to you joining me.

Today I made you a delicious (AND healthy) grilled chicken that is marinated in yogurt and red curry paste. This lends a zing and a tang to the grilled chicken like no other. It’s not spicy, just zingy. The rice is chewy black rice that is scented with ginger, cilantro and scallions. It’s the kind of fragrant pilaf you would be happy doing a face plant into. It completely rocks the house.

Thanks for your patience all. I’ll try and be around more often. My heart is always there.

You can find red curry paste in the Asian, or Thai, section of your market, or you may purchase Red Curry Paste here. I use the Mae Ploy brand prefer it. You may also purchase the Black Rice here. Black rice is high in antioxidants and has a chew texture that is really wonderful. If you cannot get your hands on any, please substitute with brown rice or another grain of your choice.

 

**And don’t forget to join the mailing list at A Healthy Hunger for your FREE Clean Eating 3 day challenge**

Red Curry Chicken with Gingered Black Rice
Print
650 calories
84 g
52 g
21 g
30 g
3 g
279 g
1088 g
7 g
0 g
16 g
Nutrition Facts
Serving Size
279g
Servings
4
Amount Per Serving
Calories 650
Calories from Fat 186
% Daily Value *
Total Fat 21g
32%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 8g
Cholesterol 52mg
17%
Sodium 1088mg
45%
Total Carbohydrates 84g
28%
Dietary Fiber 2g
6%
Sugars 7g
Protein 30g
Vitamin A
6%
Vitamin C
8%
Calcium
17%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons red curry paste, + 1 teaspoon
  2. 1 cup non fat plain yogurt
  3. 1 lb chicken tenders, tendon removed and pounded evenly
  4. 1.5 cup black rice (also known as forbidden rice)
  5. 1 tablespoons minced ginger
  6. 1/4 cup chopped cilantro
  7. 2 scallions, sliced
  8. 3 tablespoons fresh lime juice
  9. 1/2 teaspoon sugar
  10. 1 teaspoon toasted sesame oil
Instructions
  1. In a medium non reactive bowl, stir the curry paste and yogurt together. Add the chicken and toss to evenly coat with the marinade. Set aside for 15 minutes.
  2. In a medium saucepan combine the rice with 3 cups of water and a generous pinch of salt. Bring to a boil, then reduce to a simmer, cover and cook until the water is absorbed and the rice is tender. About 20 minutes.
  3. Make the side sauce. In a small bowl combine the lime juice, teaspoon of curry paste, sugar and sesame oil and stir to thoroughly combine. Set aside.
  4. After the rice has been cooking for 15 minutes, warm a stove top grill over medium high heat and prepare with cooking spray. When the pan is hot, remove the chicken from the marinade, roughly scraping off the marinade, and grill for 3 minutes each side, or until cooked through.
  5. While the rice is still warm, add the ginger and cilantro and stir. Season with salt to taste.
  6. Right before serving add the scallions to the rice and top with the chicken.
  7. Drizzle the sauce over the chicken and serve.
Adapted from Inspired by Donna Hay
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calories
650
fat
21g
protein
30g
carbs
84g
more
Adapted from Inspired by Donna Hay
A Stack of Dishes http://www.astackofdishes.com/
 

 

Blueberry Crisp with Minted Coconut Cream

blueberrycrisp

 Lately I’ve been feeling my youth, or to be more accurate, the lack of it. That is not to say that I am feeling old, in fact I feel quite youthful. I am full of vim and vigor and can still touch my toes with ease. Though I sometimes peruse the obits, I do not fear my own mortality.

What I am feeling is more of a transience. I am feeling the loss of bare feet on grass, and cotton dresses on sunny afternoons. I miss long days filled with reading books on my back, and the sensation of endless time and wonder. I yearn for raining days spent making macrame bracelets, or even lanyard thing-a-ma-jigs.

I basically miss being a kid. 

ovenready

Summer days used to be so expansive for me. Each morning I would rise up, jump into shorts and a tee shirt, and delve into the vast open land of Free Play.

Perhaps I am missing being a kid in summer because we have such a long one here in Louisiana. It’s already been months now of warm days and flip flopped feet. In fact we are entering what I think of as the “Winter” of the Summer. This is when the temperatures reach over 95 degrees with it’s companion humidity. The heat forces one to dash from house to car, to then get blasted in the parking lot before diving into the frigid air of a market or store.

bitten

My first full summer here the weather baffled my sensibilities. The sun was  high, the light bright and dappling in the trees. Lawns are green and growing and the days go long. But there is not a soul in sight. No children squealing through sprinklers nor the thwapping of ball tossing in backyard play. It is desolate and quiet. Life here is shuttered from the heat- just like in the Winter when we bundle and turn within against the cold. The Winter Summer.

However, I do not complain. Not really. It still makes my heart happy to see sunshine and gardens growing. This year I planted several herbs in large pots. I opted for this method so that I might manage the tender leaves against the sun and heat. In the spring they took the sun full bore, but now they dance between light and shadow to spare them from exhaustion.

splash

The blueberries are from the Farmer’s Market and the mint is from my garden. I’ve always loved the pairing of mint and blueberries, and coconut cream, rather than whipped cream makes it even dreamier.

The spoils of the summer bounty.

I may still  yearn to spend my days skinning my knees, hop-scotching, or playing jacks, but there is much happiness in plates of warm blueberry crisp on the porch as the early evening comes upon us and pushes back the heat. Best served with friends languishing on cushioned porch furniture as the quiet of the day settles into night.

 

Blueberry Crisp with Minted Coconut Cream
Classic crisp with creamy coconut sauce with refreshing mint.
Print
309 calories
51 g
30 g
12 g
2 g
7 g
134 g
151 g
39 g
0 g
4 g
Nutrition Facts
Serving Size
134g
Servings
8
Amount Per Serving
Calories 309
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 30mg
10%
Sodium 151mg
6%
Total Carbohydrates 51g
17%
Dietary Fiber 2g
9%
Sugars 39g
Protein 2g
Vitamin A
10%
Vitamin C
13%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 stick unsalted butter (8 tablespoons)- cold
  2. 3/4 cup sugar
  3. 3/4 cup flour + 2 tablespoons
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon cinnamon
  6. 1 qt blueberries, fresh or frozen
  7. 1 can coconut cream
  8. 1/2 cup sugar, or to taste
  9. 1/4 cup fresh mint, minced
Instructions
  1. Preheat the oven to 375 degrees.
  2. Using a box grater on the largest holes, grate the butter into a medium bowl. Add the flour, sugar, salt and cinnamon. Using your fingers blend the butter into the dry ingredients until you get a wet sandy consistency. The mix should bind and clump when you squeeze it together.
  3. Toss washed and dried blueberries with the flour and place into an 9x9" (or comparable) baking pan and make an even layer. Add the crisp topping across the top making sure you cover the edges.
  4. Place the pan on top of a baking sheet and place into the center of the oven. Bake until the blueberries bubble and thicken around the edges and the topping is golden brown.
Make the coconut cream
  1. In a small saucepan add the coconut cream and the sugar. Heat over low flame and stir until the sugar is dissolved. Taste and adjust the sugar, and you may need water to thin. The consistency should be that of heavy cream. Add a pinch of salt. Remove from the heat and cool until warm to the touch and then add the mint. Serve the sauce warm or at room temperature.
Notes
  1. I often make double batches of the crisp topping and keep it in the freezer. I also keep a few bags of frozen fruit or berries on hand too. Frozen berries may be topped with the frozen topping and placed directly into the oven to make the best last minute dessert ever.
  2. Feel free to multiply or divide this recipe- individual crisps anyone??
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calories
309
fat
12g
protein
2g
carbs
51g
more
A Stack of Dishes http://www.astackofdishes.com/

Lentil Salad with Grilled Haloumi + Machu Picchu

lentilSalad

Oh what fun I’ve been having the past month or so. For those that do not know, the wife and I went down to Peru and hiked the Salkantay Trail to Machu Picchu. I was without a doubt challenging in many ways. Five days and four nights, and 38 miles on the trail was arduous, but it also turns out that this city girl is afraid of heights. Normally this doesn’t impact my life very much, but when hiking through the Andes it can be a challenge.

There is nothing like countryside of Peru. It is breathtaking, absolutely stunning! The mountains rise up straight from the ground in vertical regal grandeur, nudging the clouds. Towns and villages cling to the edges in miraculous ways, as the sun and winds sweep over them. As a flatlander I was dazzled by the agility and grace of folks traversing up and down cliff like hillsides without one single huff or puff. All this at elevations miles above sea level. I, on the other hand, struggled like a 100 year old woman. 

haloumi

Even though we spent three days in Cusco adjusting to the altitude (11,000 feet), I was still plagued with piercing headaches, nausea and and overall feeling of being on a college weekend alcoholic bender. The hiking itself is tough going over rough rocky trails, and the first days they took us upwards to a peak of 15,000 feet. From the highest point it is mostly a descent, taking us from scrubby mountain terrain down into humid leafy jungle.

There were several moments of terror for me as I traversed narrow trails carved into sheer cliffs- the worst being a long crossing over a huge mudslide on a fresh (and rather soft) man made trail which dropped off several hundred feet into a ravine. I was only able to do this while clinging onto our guide and my wife, and NEVER looking down.

By the end of the trip I had fallen off of a horse, suffered altitude sickness, blistered my toes, shivered in tents, slept on slopes, and was traumatized by the heights- but I can sincerely say it was by far one of the most fantastic things I have ever done. Though I ached and fretted, the hike was so beautiful, so encompassing, that I did not suffer my ills.

bitten

How this is possible I cannot say exactly- to feel uncomfortable or even pain, but not suffer it. Perhaps it’s because our comforts are not always the thing that drives us, or insures our happiness. There is more. As I hiked along I kept thinking. I am here. I am here now in Peru, and I let myself experience that, rather than my aching toes. The pains washed through and over me. I felt them, especially my anxiety, but they did not color my moments of being there.

Lentil Salad with Grilled Haloumi
The lemony aspect of the dressing balances out the smoke and heat of the paprika. This was inspired by Donna Hay's recipe.
Print
316 calories
40 g
0 g
12 g
16 g
2 g
381 g
67 g
5 g
0 g
10 g
Nutrition Facts
Serving Size
381g
Servings
4
Amount Per Serving
Calories 316
Calories from Fat 103
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 67mg
3%
Total Carbohydrates 40g
13%
Dietary Fiber 22g
86%
Sugars 5g
Protein 16g
Vitamin A
551%
Vitamin C
31%
Calcium
13%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup french puy lentils
  2. 1 bay leaf
  3. 2 heads romaine
  4. 8 oz haloumi, sliced into 4 pieces
  5. 2 tablespoons fresh lemon juice
  6. zest of one lemon
  7. 3 tablespoons olive oil
  8. 1 teaspoon smoked hot paprika
  9. pinch of salt
Instructions
  1. In medium saucepan, combine lentils, bay leaf and a pinch of salt with 2 1/2 cups water. Bring to a boil then reduce heat to a simmer and cook covered until the water is absorbed and the lentils are tender. About 30 minutes. Set aside and discard bay leaf.
Meanwhile make the dressing
  1. In a small bowl combine the zest, lemon juice, olive oil and paprika and stir thoroughly, set aside.
  2. Preheat a grill pan or cast iron pan over high heat. Lightly coat with cooking spray and grill for 2 minutes on each side.
  3. Prepare the plate by placing several clean romaine leaves, then sprinkling with lentils. Place haloumi on top and drizzle with dressing. Serve immediately.
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calories
316
fat
12g
protein
16g
carbs
40g
more
A Stack of Dishes http://www.astackofdishes.com/
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