Tag Archives: curry

Curried Brussels Sprouts


Curried Brussels Sprouts

Brussels sprouts are possibly my favorite vegetable and I am always looking for new ways to prepare them. Last night, I was searching for something that went with the scotch eggs from Well Fed. When I was making this dish, I added my own spice mix, but if you are feeling tired and do not have all of the ingredients, you can always use yellow curry powder.

When I was making this dish, I caramelized some onions create a depth of flavor and add sweetness to the dish.  Caramelizing onions properly takes about 45 minutes of sauteing over low heat. If you want to skip this step, I would add tbs of anchovy paste along with the spices and then add 1 tbs of honey to the dish at the end of cooking.

Curried Brussels Sprouts

Ingredients:

3 tbs olive oil or coconut oil

1 lbs fresh brussels sprouts halved lengthwise or 1 lb frozen petite brussels sprouts

1 medium sweet onion sliced lengthwise

1 tsp grated ginger

3 garlic cloves minced

1/4 tsp mustard seeds or 1 tsp whole-grain mustard

1/4 tsp ground cumin

1 tsp ground tumeric

1/4 tsp ground coriander

1/2 tsp smoked paprika, if you do not have this use paprika

1/2  tsp chili powder, preferable chipotle

zest from one lime

juice from one lime

1 tsp kosher salt

Directions:

  1. In a saute pan over medium-high heat, add 1 tbs oil.  When heated add the brussels sprouts cut side down and cook for 5 minutes or until the

    Image via wikipedia

    brussels sprouts are browned. If you are using frozen sprouts, rotate them while cooking and cook for 10 minutes or until browned. Remove the browned sprouts to a waiting vessel.

  2. Turn the heat down to medium low and caramelize the onions. This process should take 30 – 50 minutes with you stirring every five minutes.  If the onions look like they are going to burn, add more oil and reduce the heat. The resulting onions should taste sweet and have a deep caramel color.
  3. When the onions are caramelized, add the oil and then raise the heat to medium. Add the ginger and garlic and saute for 30 seconds.
  4. Add the spices to the oil and stir into the onions.  Saute the spices until fragrant, about another 30 seconds.
  5. Add the brussels sprouts and stir to coat.
  6. Turn off the heat and add the lime.

You can also prepare the elements of this dish ahead of time, refrigerate, and then reheat in a skillet right before dinner. If you desire, you can also add a fresh tomato to this dish and saute it along with the spices until the juice has thickened.

Onion image via wikipedia.

Advertisements

6 Comments

Filed under Recipes

Slow-Cooker Roast Chicken with Mushroom Sauce


Chicken with Mushrooms

The finished product

After teaching all day, coming home from work and knowing that dinner will be ready is one of my great joys. This recipe is easy to put together and has a immediate taste pay off.

The night before, I marinated my chicken in the slow cooker coated with the spices and oils.  Then when I got home, I removed the chicken from the sauce to cool, thickened the sauce and added mushrooms.  While I was doing that I popped some oil-coated and seasoned brussels sprouts to the oven for roasting. When the sprouts were done so was the sauce.  How is that for timing!

Slow-Cooker Roast Chicken with Mushroom Sauce

Ingredients:

Chicken

1 fryer chicken about 4 pounds (This fits nicely in my slow cooker)

1 tbs curry powder

1 tbs garlic powder

1 tbs onion powder

1 tbs fresh parsley

1/4 tsp porcini powder (optional)

1 tsp kosher or sea salt

1 tsp freshly ground pepper

1 tbs olive oil or coconut oil

6 tbs butter or ghee

1 tsp honey

Sauce:

2 – 3 cups liquid from slow cooker

1/2 cup cream

4 tbs butter

2 cups crimini mushrooms sliced

1 cup button mushrooms

1/2 cup dry sherry

salt to taste

1 tbs butter

Directions:

Chicken

  1. Rinse a thawed chicken inside and out and pat dry. Place on a cutting board or other washable work surface.  Save the delicious giblets for later use; I freeze mine if I’m not going to use them right away.
  2. In a small bowl, mix the spices, olive oil, and butter into a paste.  Rub the mixture on the skin, under the skin, and in the cavity. If you are worried about the chicken falling apart, then secure with the legs and wings of the chicken with butcher’s twine.
  3. Place the chicken in the slow cooker and cook on low for 7 – 8 hours. The chicken will produce a lot of liquid during cooking.
  4. Remove the chicken to a platter and cover with foil.  Allow to rest for at least 15 minutes.

Sauce

  1. In a medium sauce pan, place the stock and cream.  Reduce the liquid by half, this should take about 10 minutes.
  2. In a separate pan, over medium heat melt the butter until it starts to bubble.
  3. Add the mushrooms in batches so not to crowd the pan and steam the mushrooms.  First, saute mushrooms until brown and crispy on one side and then saute on the other.  When the mushrooms are done remove to a bowl or plate and then saute another the other batch.  Continue this process until all the mushrooms are sauteed.
  4. Deglaze the pan with the port and reduce to about 2 tbs.
  5. Add in the reduced sauce and then mushrooms and continue cooking for 2 – 3 minutes.
  6. Spoon the sauce over the chicken and eat.

This recipe will pair well with roasted vegetables, coconut flour cheesy biscuits, and cauliflower rice.

1 Comment

Filed under Slow Cooker Recipes

Easy Chicken Curry Recipe


I am looking through my twitter the other day and I came across this great recipe from Paleo Weight Loss Coach. It also uses cauliflower and butternut squash – two of my favorite ingredients.  Yum!

1 Comment

Filed under Recipes

Slow Cooker Pumpkin Curry with Pork Loin and Kale


Oh pumpkin, how I love thee! You are a low-carb savior. And curry, I can use you in veggies and my husband will actually eat them.

This slideshow requires JavaScript.

Ingredients:

15 oz can of pumpkin
2 cups low-sodium chicken stock
1/2 sweet onion
1 cup sweet peppers sliced
3 lbs pork loin
2 cloves garlic chopped
1 tbs curry powder
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp ground coriander
1 tsp kosher salt
1 tsp freshly ground pepper
1 tbs coconut oil
Sirachi to taste
1-2 cups frozen kale

Instructions:

Using a slow cooker makes it easy to have a delicious meal the moment you walk in the door. I normally remove the meat to thaw right after dinner and let it soak in the flavors overnight. Some people would sear the meat before putting into the slow cooker, but this dish has such a flavorful sauce that I don’t think it’s necessary.

1. Add the onions, peppers to the bottom of the crockpot in an even layer.

2. Season the loin with all over with salt, pepper, and garlic.

3. Place the loin on top of the onion

4. In a separate bowl combine the rest of the ingredients to 2/3 of the way up the pork loin.

5. Cook on low for 7-8 hours.

6. Allow the roast to rest for at least 15 minutes covered loosely with foil.

7. Add 1 – 2 cups of frozen kale and allow to cook on high in the sauce for 15 minutes until heated through.

8. Taste and adjust seasoning.

9. Purée sauce if desired.

10. Remember to slice the meat thinly and smother with sauce.
I served this over oven-roasted broccoli and cauliflower coated in olive oil, salt, and pepper. I used frozen veggies and started roasting them at 450 degrees as soon as I got home. The veggies were tender, with crispy edges. It took approximately 20 minutes, but check on it ever five minutes after 15 minutes have passed.

Leave a comment

Filed under Slow Cooker Recipes