One Pan Thai Coconut Yellow Curry Chicken and Rice

Incredibly flavorful yellow curry chicken and rice made in one pot with plenty of veggies and delicious flavors from coconut milk, ginger, garlic and turmeric! Great for meal prep!

Servings: 4 people

Ingredients

• 1 tablespoon coconut oil, plus more if necessary
• 2 cloves garlic, minced
• 1 pound boneless skinless chicken thighs
• Freshly ground salt and pepper
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 bunch green onions, chopped
• 1 red bell pepper, julienned
• 8 oz green beans, ends trimmed and cut into roughly 2 inch long pieces
• 2 medium carrots, sliced
• 1 (15 ounce) can lite coconut milk
• 1 tablespoon medium yellow curry powder (or 2 tablespoons yellow curry paste)
• 1 teaspoon ground turmeric
• 1 lime, juiced
• ½ teaspoon salt
• 1 cup white basmati rice (nice and fluffy)

To garnish:

• Fresh cilantro
• Diced green onion

Instructions

1. Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!) Add in coconut oil and garlic. Once hot, add in chicken and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
2. In the same skillet (it should be greased enough already for sauteing), add garlic, ginger, chopped green onion, red bell pepper, green beans and carrots. Saute over medium heat for 3-4 minutes to absorb pan flavors.
3. Next add in coconut milk, yellow curry powder, turmeric, lime juice and salt; stir well to combine. Bring to a simmer, then fold in the rice, making sure it is evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20 minutes. After 20 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and green onion.

To meal prep:

1. Place rice in a meal prep containers and top with 1 chicken thigh.
2. Garnish with cilantro and green onions.

Sweet Potato Gnocchi with Balsamic-Sage Brown Butter

Comfort food preferences are as personal as it gets and my ultimate comfort food is gnocchi. For me, comfort not only comes in those pillows of soft baked potato but in the making of the dish as well, the mixing, rolling, cutting, and shaping, which is a choreography that's intrinsically cathartic.


Ingredients

• 1 1/2 pounds sweet potatoes (yams) halved lengthwise
• 1/2 pound Russet potatoes halved lengthwise
• 1 tablespoon olive oil
• 2 teaspoons kosher salt plus more to taste
• Freshly ground black pepper as needed, plus more for garnish
• 1/4 cup finely grated Parmigiano Reggiano cheese plus more for garnsish
• 1 large egg lightly beaten
• 3 tablespoons honey
• 1 1/2 to 2 1/2 cups all purpose or white whole wheat flour
• 4 tablespoons unsalted butter
• 12 to 15 fresh sage leaves
• 2 medium shallots quartered and thinly sliced
• 3 tablespoons balsamic vinegar

Instructions

For the gnocchi:

1. Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a rimmed baking sheet, cut-side down, and roast until fork tender, about 30 minutes.
2. Set aside until cool enough to handle. Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork) and stir in cheese, egg, honey, and the 2 teaspoons of salt. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You've added enough flour when you touch the back of the dough and it is damp but not sticking to your hand.
3. Turn dough out onto floured surface and shape into a square. Use a bench scraper to divide the dough into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. (However, don't add too much additional flour, as too much will make for heavy gnocchi.) Cut each rope into 1/2 -inch pieces. Stop here or, as desired, using your thumb, roll each piece down over the tines of a fork to indent.
4. Bring a large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until they float then cook and additional 30 (if fresh) to 60 seconds (if frozen). Using a slotted spoon, transfer gnocchi to a clean rimmed baking sheet. Reserve 2/3 cups of pasta cooking water and drain the rest.

For the sauce:

1. Meanwhile, in a large frying pan, melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Add shallot and, watching it carefully and stirring often, allow the milk solids to begin to brown and the butter to become fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.
2. When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (otherwise it may sting your eyes). Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce. Add a lot of freshly ground black pepper, taste for seasoning and finish with additional pasta water, salt, black pepper, the crisp sage, and freshly shaved Parmigiano-Reggiano.

Vegan Matcha Coconut Tarts

I especially love the combo of slightly bitter matcha and creamy coconut so I rolled up my sleeves and cooked up a tray of small matcha coconut tarts. They are a perfect summer dessert.

serves: 2 small tarts

Ingredients

Gluten-free pastry

• ½ cup buckwheat flour
• ½ cup (gluten-free if required) oats or oat flour (packed ½ cup)
• ¼ cup / 4 tbsp desiccated coconut
• a good pinch of fine salt
• 4 tsp tapioca starch or cornstarch
• 2 tbsp raw cacao powder
• 3 tbsp / 45 ml melted coconut oil
• 3 tbsp / 45 ml maple syrup

Matcha Coconut Filling

• ½ cup / 75 g raw cashews, soaked
• 240 ml / 1 cup coconut cream (separated from a tin of full fat coconut milk)
• 2 tsp matcha powder (I used cooking grade)
• ¼ cup / 4 tbsp maple syrup, more to taste
• 1½ tsp agar flakes OR ½ tsp agar powder

Instructions

Pastry

1. Grind oats and desiccated coconut to a powder in a coffee grinder or a food processor.
2. Pre-heat the oven to 175° C / 345° F.
3. Place ground coconut and oats in a large bowl with buckwheat flour, salt, tapioca starch and cacao. Stir well until evenly mixed.
4. Add melted coconut oil and rub it into dry ingredients with your fingers. Then add maple syrup. If the mixture is still too dry add a touch more oil and maple syrup until the dough comes together easily. Set aside for 10 minutes.
5. Grease the ramekins with a little bit of coconut oil and line the bottoms with circles of baking paper so that it’s easy to take the tarts out after baking.
6. Divide the dough into 2 portions and press it into the base and sides of each ramekin. Press it well so that there are no gaps and the dough is bound tightly together.
7. Bake on the middle shelf for about 16 minutes. 
8. Cool after baking and before filling.

Filling

1. Place drained cashews, coconut cream, matcha and maple syrup in a blender.
2. Place agar flakes in a small pot with ¼ cup (4 tbsp water) and bring to a gentle boil. Simmer, stirring frequently, for about 15 minutes until agar has ALMOST dissolved (I find that the flakes never dissolve completely no matter how long I stir). Cool it down a little so that it isn’t added to the rest of the ingredients piping hot.
3. Add warm agar mixture to the blender and process until smooth, scraping the walls of the blender from time to time. Once smooth, divide the mixture between two pastry cases. Set aside to set – it should set in about 30 minutes.

Seared Lemon Garlic Butter Scallops

Have Crispy Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce! Cheaper than going out to a restaurant and just as good as chef made scallops! They are the ultimate treat!

Servings: 4 people

Ingredients

• 2 Tablespoons olive oil
• 1 1/4 pounds (600 grams) scallops
• 3 tablespoons unsalted butter, divided
• 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
• Salt and fresh ground black pepper to taste
• 1/4 cup dry white wine or broth
• 2 tablespoons lemon juice

Instructions

1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
3. Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
5. Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
6. Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
7. Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Greek Spinach and Feta Pie (Spanakopita)

Traditionally, this dish is referred to as Spanakopita, but since I can't even begin to pronounce that word I will tell you that it's basically just a mix of a lot of spinach, some eggs, herbs, and a generous amount of feta cheese.

Ingredients

• 16 ounces frozen spinach, thawed and squeezed dry
• 3 large eggs
• 10 ounces feta cheese, crumbled
• 1/4 cup grated parmesan cheese
• 1/3 cup fresh basil, chopped
• 1/3 cup fresh dill, chopped
• 1/4 cup fresh oregano, chopped
• zest of 1 lemon
• 1 clove garlic, minced or grated
• 1/2 teaspoon crushed red pepper flakes
• 1 pinch kosher salt and black pepper
• 12-18 sheets frozen phyllo dough, thawed
• 4 tablespoons (1/2 stick) unsalted butter, melted

Instructions

1. In a large pan, cook the sausage, peppers and onions together until the sausage is done. Let cool slightly. Stir together sausage mixture, green onions and 2 cups of cheese in a large bowl. 
2. In a medium bowl, combine the spinach, eggs, olive oil, feta, parmesan, basil, dill, oregano, lemon zest, garlic, crushed red pepper flakes, and a pinch each of salt and pepper 
3. Place 1 sheet of phyllo dough on the prepared baking sheet and brush the phyllo with melted butter. Repeat, layering 2 more times, placing the sheets of dough over top each other. Now brush another sheet of dough with butter and place perpendicular to the bottom layer, creating an X. Repeat this layer 2 more times. Brush another sheet of dough with butter and place slightly off center of the x. Repeat this layer 2 more times. Simplistically, you are using 9 sheets of phyllo dough, 3 layers, in 3 different directions, kind of like a star.
4. Take the spinach filling and spoon it onto the center of your phyllo dough star, leaving about 2 inches of edge space. Bring the edges of the dough up and over the spinach. 
5. Brush the remaining 3 sheet of phyllo dough with butter and layer over top of the spinach, crinkling them slightly to fit. Sprinkle the sesame seeds over the dough. 
6. Transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown. Serve warm or at room temperature.

Breakfast Enchiladas

Breakfast Enchiladas

You are going to love these breakfast enchiladas! This is the best breakfast casserole I’ve ever made and I am so excited to share it with you.

Ingredients

• 1 lb bulk breakfast sausage
• 1 medium red pepper, chopped
• 1 small onion, chopped
• ½ cups Chopped Green Onions
• 2-½ cups Shredded Cheddar Cheese, Divided
• 10 whole Flour Tortillas
• 2 cups Half-and-half
• 6 whole Eggs
• 1 Tablespoon Flour
• Salsa and Sour Cream, To Serve

Instructions

1. In a large pan, cook the sausage, peppers and onions together until the sausage is done. Let cool slightly. Stir together sausage mixture, green onions and 2 cups of cheese in a large bowl.
2. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish.
3. Repeat until all the tortillas are squeezed into the pan.
4. Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.
5. In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set.
6. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.
7. Serve with salsa and sour cream.

Watermelon Salad with Feta and Mint Recipe

Watermelon Salad with Feta and Mint Recipe

Serves: 6-8

The amounts given here are truly just guidelines. Feel free to stretch or diminish depending on your taste and the ingredients you are working with.

To experiment further, try adding a handful of pitted kalamata olives to the salad!

Ingredients

• 1/2 cup chopped red onion
• 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
• A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 1/2 cup fresh parsley leaves, chopped

Instructions

1. Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 10-15 minutes.
2. Gently combine all ingredients into a large serving bowl.
3. Serve immediately. Salad will get soggy if kept overnight.