which meaaaaaaaans... back at it..hard core.. lol. I just danced but arse off for over an hr w Dance Paradise for Kinects. Super Fun! last night i had a nasty cough ( i was chain smoking all weekend.. bc i knew i'd be done today.. ) so..YAY! quit day...been smoke free ... gonna do everything i can to keep it that way. Anyway.. last niguht iw as coughing A LOT.. and had a little fever.. never went over 100.. i was actually feelin slightly off saturday.. but tried to ignore it.. regardless of whatever it was.. it's Done. WOO! Needless to say, when i get fevers.. i'm usually Starving.. So, i ordered... got a cheesesteak turnover.. i only had a little of it... then fell asleep (EEK worst thing ever to do!).. anyway... Thismorning, i took all the goods out of the ever so thin "crust"... and plopped it all in a bowl.. and viola! breakfast.. my youngin enjoyed More than his share as well... Housed it actually! i was quite surprised! lol. hmm.. then i danced for a good hour and a half... i'm Bored.. this is the time i step out to smoke.. iNSTEAD... i chugged a bottle of water, had a sargento cheddar stick, cut up an atkins bar into 10 little cubes to snack on..and dished myself out 28 nuts (it's the serving size..works for me) THIS WAY,... to help stop the bad hand to mouth habit.. and KNOWING i'm a snacker esp when i quit smokiung... i have it Covered!
Now i need to think about what to do for lunch and dinner... i will say, i'm going to try to keep myself busy... so not to think about smoking.. (smoked from 3/1997- 3/6/2011!) yeah.. so... gonna be a challenge.. BUT i like challenges.. so LETS DO THIS THANG! I was thinking of making chicken "noodle" soup.. (with the tofu "noodles") but... not sure i can handle the smell of the stink at the moment. lol i guess i'll dig thru my fridge n freezers and see what i have. i'll update later :)
So i'm goin a lil crazy w the habit thing.... started lookin up recipes... bc i found coconut milk (sugar free) in my pantry. Found these recipes... look good.. HOWEVER.. I might make a coconut lime curry crab bisque instead... Not to sure yet.. I need to find my old cook book... bc i wrote the recipe in there Yeaaaaaaaaaaaars ago... and havn't made it in so long.
hamburger soup looks like something i might make tonight!
Then again, this looks good too!
CHANDRAN'S CHICKEN CURRY
2 tablespoons oil
1 large onion, sliced thin, 5 1/4 ounces
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 medium tomato, diced, 4 1/2 ounces
1/2 cup water
2 pounds boneless chicken thighs, cut in 1" cubes (see my comments below)
1/2 cup coconut milk
2 tablespoons fresh cilantro, chopped
Spice Mixture:
4 teaspoons ground coriander
1 teaspoon cumin
1/8 teaspoon turmeric
1/8-1/4 teaspoon cayenne
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon salt
1/4 teaspoon xanthan gum
Combine the spice mixture in a small bowl; set aside. Have all of the remaining ingredients chopped, measured and ready to add when needed. Heat the oil in a Dutch oven or wok. Cook the onion over medium heat until browned around the edges, about 7 minutes. Add the garlic and ginger; cook 1 minute. Add the spice mixture. Cook and stir 1 minute. Add the tomato and water. Cook over medium-low heat, stirring constantly, until the tomato has softened, about 2 minutes.
Add the chicken and simmer, uncovered, 15 minutes, stirring occasionally. Add the coconut milk and simmer 15 minutes or until the sauce thickens and the chicken is done. Stir in the cilantro. Serve over chopped iceberg lettuce or other vegetables, if desired.
Makes 4-6 servings
Do not freeze
Per 1/4 Recipe: 263 Calories; 19g Fat; 16g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 175 Calories; 13g Fat; 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
3 tablespoons oil
2 tablespoons red Thai curry paste
1/2 teaspoon ground coriander
1/2 teaspoon cumin
3/4 cup skinless unsalted peanuts, 3 ounces *
13.5 ounce can coconut milk
2 tablespoons granular Splenda or equivalent liquid Splenda
2 tablespoons lime juice, 1 lime
1 teaspoon salt, or to taste
Grind the peanuts in a food processor until dry and crumbly but not quite to peanut butter consistency. Heat the oil in a large skillet; add the curry paste and fry on medium heat until fragrant, but do not let it burn. After about 30 seconds or so, whisk in the dry spices and fry briefly. Add all but the lime juice and salt and whisk until smooth. Bring to a boil and cook a few minutes until slightly thickened. Season to taste with the lime juice and salt. Serve warm as a dipping sauce with Chicken Satay.
Makes about 2 cups
Do not freeze
* I could only find lightly salted peanuts, but they worked fine and I still added the full teaspoon of salt. I ground my peanuts until they were like a very thick, coarse peanut butter, but Chutatip says they should be more dry and crumbly. My sauce is still good, but next time I will try to get it the way she suggests.
Per Tablespoon: 56 Calories; 5g Fat; 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 2 Tablespoons: 111 Calories; 11g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/4 Cup: 223 Calories; 22g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
THIS DISH WAS SOOOO GOOD! it had ALL the flavors, but was so light at the same time. I even put this on top of a piece of chicken i made later on. YUM! I'll be making this again.. but next time, i'll add more coconut and lime..
0 comments:
Post a Comment