Lemongrass Curry Chicken

 

Lemongrass Curry Chicken

Ingredients

• 1-2 pounds chicken breast sliced into bite sized pieces
• 1 tbsp olive oil
• 2 tbsp fresh ginger grated
• 2 cloves garlic
• 1 onion diced
• 1 can coconut milk
• 1/2 cup reduced sodium chicken broth
• 2 tbsp lime juice
• 1 tbsp lemon juice
• 2.5 tbsp lemongrass paste
• 2 tbsp curry powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• pinch red pepper flakes
• I added 2 cups shredded brussels sprouts and 1 cup chopped red and yellow peppers
• Serve with:

• 2 cups Jasmine rice 
• Naan, cilantro, lime juice

Instructions

• Heat olive oil in a large pot over medium-high heat. Add ginger, garlic, and onion. Saute until onion has softened, about 4 minutes.
• Add in coconut milk, chicken broth, lime juice, lemon juice, lemongrass paste, curry, salt, pepper, and red pepper. Whisk until well combined.
• Stir in chicken. Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
• Then, stir in red pepper, cauliflower, and snap peas. Simmer, uncovered, for an additional 20 minutes.
• Serve over rice and/or with naan. Top with cilantro and lime juice if desired.

Carrot Pineapple Cake

The original recipe calls for 1 1/2 cups oil. Lemon glaze recommended (3/4 cup powdered sugar 1/4 cup grated carrots and 1 Tbsp lemon juice). Also works well in cake pans with cream cheese for our classic Easter rabbit head-shaped cake. This was a favorite at the Blackham home, I think we got the original recipe from Aunt Mary.

Serves 16

3 cups cake flour

2 cups sugar

2 teaspoons cinnamon

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon baking powder

1 can crushed pineapple, (8 oz)

3 each eggs

1 cup cooking oil

2 teaspoons vanilla

1 1/2 cups walnuts, chopped

2 cups carrots, grated

Mix together dry ingredients. Drain pineapple; reserve syrup. Add pineapple syrup to dry mixture, add eggs, cooking oil, and vanilla; beat 3 minutes. Stir in pineapple, nuts, and carrots. Bake in greased and floured 12-cup bundt pan at 325 degrees for about 1 1/2 hours or until cake tests done. Cool in pan 10-15 min; turn out on wire rack or serving plate.

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Per serving: 336.2 Calories; 16.2g Fat (42.7% calories from fat); 3.6g Protein; 45.4g Carbohydrate; 34mg Cholesterol; 356mg Sodium

Slow Cooker Cashew Chicken

 

Slow Cooker Cashew Chicken

INGREDIENTS:

·    1 tablespoon olive oil

·    1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

·    Kosher salt and freshly ground black pepper, to taste

·    1 cup raw cashews

·    2 green onions, sliced

FOR THE SAUCE-

·    1/2 cup reduced sodium soy sauce

·    4 tablespoons ketchup

·    4 tablespoons unseasoned rice vinegar

·    2 tablespoon brown sugar

·    6 cloves garlic, minced

·    2 tablespoon freshly grated ginger

·    1/4 teaspoon crushed red pepper flakes, optional or sweet chili sauce, or garlic chili sauce

DIRECTIONS:

To make the sauce, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger and red pepper flakes in a small bowl; set aside.

 

Heat olive oil in a large skillet over medium high heat.

 

    Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.

 

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.

 

Place chicken into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 2-3 hours. Stir in cashews and cook on low heat for an additional 15 minutes.

Serve immediately, garnished with green onions, if desired.