Garlic Ginger Roasted Vegetable Stir Fry

ingredients:

roasted veggies:

about 1 lb broccoli, washed, cut into bite sized pieces

about 1 lb brussel sprouts, washed, remove stem and halved

2 cloves garlic, crushed
1 T ginger, freshly grated
1/2 t salt
1 T coconut oil

Cabbage mixture:

1 T ginger, freshly grated

1 clove garlic, crushed

1 onion, chopped
1 t sesame oil
2 t Coconut Aminos or soy sauce

1 t fish sauce

1/2 t red pepper flakes

1/2 head of Napa cabbage, chopped

2 medium carrots, sliced

1/2 cup water

Chicken Marinade:
about 4 chicken thighs

1 T sesame oil

2 T rice vinegar
1 T Coconut Aminos
1 T sesame seeds
1 T ginger, freshly grated

Directions:

Roasted Veggies:

Preheat oven to 400 degrees. Mix melted coconut oil, prepared veggies, garlic, ginger and salt. Roast for 30-40 minutes. 

Cabbage Mixture:

In pot or dutch oven heat oil then add ginger, garlic, onion, red pepper flakes and cook for a few minutes. Add coconut aminos, fish sauce, cabbage, carrots and water. Cook on medium about 15-20 minutes till cabbage and carrots are soft. Add additional seasoning if needed.

Chicken: 
Mix marinade together and add chicken together in a bowl with a lid. Refrigerate at least one hour, up to 8 hours. Cook chicken in a skillet or cast iron skillet over medium-high heat till chicken is done.

Mix all three parts together and serve over rice, rice noodles or greens. Add your favorite hot sauce and more coconut aminos if desired. Stir in spinach or kale for additional greens. 

Asian Fusion Brussel Sprouts

My favorite way to prepare brussel sprouts.

ingredients:

1.5 lbs brussel sprouts, ends cut off and sliced in half

1 T coconut oil

2 cloves of garlic, crushed
juice from half of one fresh lemon

salt and pepper to taste
1 T fish oil
1 T Coconut Aminos or Soy Sauce

directions:

1. Preheat oven to 400 degrees.

2. Toss together brussel sprouts, coconut oil, garlic, lemon juice, salt and pepper. Roast in oven for 30-40 minutes, depending on how tender you want the brussel sprouts. 

3. Then sprinkle with fish oil and Coconut Aminos.

options: add fresh spinach or slightly wilted kale to make a salad, add cashews or peanuts, mix in shredded carrots and cabbage to make a simple slaw

Butternut Squash Red Curry

Ingredients:
1 pound beef stew meat *I use local grass fed beef that we buy from our farmer friend.
1 onion, chopped
1 T red curry paste *More or less depending on spice tolerance. Start with 1 tsp if you like mild.
1 tsp yellow curry *paste or powder
2 (16 oz) cans coconut milk
1 inch of ginger root, grated
1 or 2 star anise pods
salt and pepper to taste
1 T honey
1 butternut squash or baking pumpkin, peeled, seeded and chopped into 1 inch cubes

Directions:


Cook together for 3-4 minutes: olive oil, 1 chopped onion, and cubed beef/ stew meat

Add: coconut milk, red curry paste (more or less depending on your preference), 1 tsp yellow curry powder or paste, ginger, star anise, salt and freshly ground black pepper, 1 T honey . *I like to then throw this in the crock pot for the day so the meat gets very tender. Then I continue with the recipe about 20-30 minutes before dinner time.

Add: 1 peeled, cleaned and cubed butternut squash or baking pumpkin. (You may also add other veggies ie. potatoes, bean sprouts, broccoli, whatever you like. Don't add the veggies too soon or they will get mushy.)

Bring to boil, the turn down to simmer till meat is cooked and squash is tender. (About 20 minutes). Simmering for longer will develop richer flavors. 

Serve with lime, cilantro and green onion over rice, greens or eat as a soup.

Pad Thai

8 oz rice noodles
4 T unsalted tomato paste
4 T apple cider vinegar
3 T honey
2 T Thai fish sauce
1 T fresh lemon juice
1/8 tsp cayenne pepper
olive oil
1 egg whisked
2 cups chopped green cabbage
1 cup bean sprouts
2 green onions, juilienned
1 or 2 cooked chicken breasts
¼ cup minced cilantro
2 T crushed unsalted peanuts
Lime wedges and cilantro for serving

Cook noodles according to package instructions and set aside.

In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.

Heat a large cast-iron or nonstick pan or wok over medium –high heat for one minute. Mist with cooking spray.  Add egg and sauté until cooked, about two minutes. Remove egg and dice into small pieces.

In the same pan, mist with cooking spray, sauté cabbage, bean sprouts, onions and carrots over medium-high heat for two minutes. Add tofu and cool for another two minutes, Add cooked egg and cilantro sautéing for another two minutes. Then stir in tomato paste mixture, add cooked noodles. Stir to completely combined and heated through, three or four minutes more.

Remove from heat and toss with peanuts before serving. Garnish with lime and additional cilantro. 

Asian Slaw

Ingredients

(dressing)

4 T rice vinegar

2 T soy sauce or coconut aminos

1 T fresh lime juice

2 t freshly grated ginger

2 t sesame oil

1 clove garlic, crushed

1 t raw honey

1 t fish sauce (optional)

2/3 cup olive oil

2 t flax oil (optional)

dash of salt

(slaw)

1/2 head of large head of green cabbage, shredded in food processor

2 carrots, shredded in food processor

4 green onions, thinly sliced

1/2 cup fresh cilanro, chopped

1/2 cup broccoli, chopped

1/3 cup cashews, halves or chopped

Mix dressing ingredients together.

Prepare slaw ingredients and mix together in a large bowl. Pour desired about of dressing over and mix together. (You may only use 1/2 of the dressing. If so, save it for salads during the week.)

Red Curry Vegetables and Rice Pasta

Last night's dinner was a creation in a pan. The idea started when I decided to try some of the rice noodles that I recently purchased from Country Life Natural Foods.

Then, I felt confident that I needed to include coconut milk in whatever I ended up making.

And...in my opinion if you are going to use coconut milk, then you need some red curry too...and that is how last night's dinner evolved.

Red Curry & Veggies with Brown Rice Pasta 

serves 2-4 (depending on hunger level)

Ingredients:

rice noodles (as much as you need)

1 can coconut milk

2 tsp red curry paste 

(I added more hot red pepper to mine, but this spice level was good for my husband)

2 Tb fresh basil, chopped

1 onion, chopped

1 small broccoli head

1/2 cup mushrooms, sliced

2 cups fresh spinach

(Add whatever veggies you want: bell pepper, squash, bean sprouts....ect)

1 garlic clove, crushed

salt and pepper to taste

coconut for garnish

Directions:

1. Saute the onion, mushrooms and garlic in olive oil, add broccoli once onions become translucent.

2. Dissolve red curry paste in 1/4 cup boiling water. 

3. Add coconut milk, dissolved curry paste and basil to the vegetables. Bring to a boil, the simmer for 30 - 60 minutes. Simmering for longer will develop more flavor. 

4.  Prepare rice noodles 10 minutes before eating.

5.  About 5 minutes before eating add spinach and season with salt and pepper. Add hot red pepper if desired. Sprinkle with coconut flakes and serve curry sauce over rice noodles.