Day 19!

Recipes:

Curry Chicken

Ingredients

Sauce and Chicken:

• 1 lb of boneless/skinless organic chicken breast
• 1 can unsweetened Coconut Milk
• 2 tablespoon lemon juice
• 1 tablespoon finely chopped or crushed ginger
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt
• Fresh cilantro and red onions for garnish
• Cucumber

Curry Rice:

• 1 med head cauliflower – 20 oz
• 1/2 teaspoon ground curry
• 1 green onion – finely chopped
• dash of cayenne pepper, sea salt, ground black pepper
• 1 Tablespoon olive oil

Instructions

1. The original recipe calls for marinating the chicken overnight, but I do it a bit differently. Start by heating up some medium-diced chicken on the stove.
2. As it cooks, prep the sauce.  Just put the coconut milk in a large sauce pan, and start adding the spices, lemon juice, and ginger. There’s a lot of random spices, and it’ll look and smell funky, but don’t worry, it’s amazing. Keep that heating up while you move on to the cauliflower.
3. The fastest and easiest way to do the cauliflower is to chop them to small florets, then microwave them for a few minutes until they get soft. This is critical. Then, toss them in a food processor and just dice the hell out of ‘em.
4. Somewhere in the middle of step 3, take the somewhat cooked chicken, place it in a glass 8×8″ baking pan (pyrex style), and pour the sauce over it. Then toss it in the oven at 450 for about 20 minutes. This lets the sauce really cook into the meat and thicken up just a touch.
5. Now that the cauliflower is good and chopped, toss it into a hot pan with a bit of olive oil and just stir fry it like you would have rice.
6. When it’s all done, take a scoop of ‘rice,’ pour on some chicken and curry sauce, and garnish with red onion, cilantro, and cucumber. As Steve says, the cucumber will help you while eating this nice and spicy dish, so don’t leave it out.
7. Again, put half in the tupperware right away to keep yourself going back for seconds.

ENJOY!!!

Butternut squash soup recipe

INGREDIENTS:

•    1 or 2 butternut squashes (1 is good for about 3 good portions);

•    1 or 2 cans of coconut milk, depending on the number of squashes you prepare. 

•    Sea salt and freshly ground black pepper to taste;

•    Any fresh out dried herb you’ve got laying around;

PREP:

1. Preheat your oven to 350 F.

2. Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter.

3. Place the halves, cut side down, on a baking sheet and place in the oven for about 45 minutes. It might take longer, but I suggest you check on them after 45 minutes. Verify that the flesh is fork tender and it’s ready.

4. Now either wait for the squash to cool down a bit so it’s easier to handle or put on some gloves. Scoop out the cooked flesh in a sauce pan and add about 3/4 of a can of coconut milk per squash.

5. Start mashing the squash with a potato masher on a low heat. Note that you can also place the flesh and coconut milk in a blender and blend the mixture. I prefer the version in the pan, less work than washing a blender.

6. Once everything is mashed up, adjust the consistency by adding some coconut milk if needed. Season with salt and pepper to taste. If you want to go fancy, grate a bit of fresh nutmeg . You can also add some grated fresh ginger or garlic for a nice spin on the taste.

7.   Serve and enjoy! Garnish with fresh herbs on top if you have any. For added style, you can drizzle additional coconut milk in a spiral on the served bowls to create a white swirl.