recipe

Curried Coconut Chicken

coconut-chicken-curry

Curried chicken is a quick, crowd-pleasing one-pot dinner that’s great for a weeknight.

In this recipe, the exotic combination of curried chicken simmered in coconut and tomato stew makes for a mouthwatering and really amazing dish with wonderful depth of flavor.

Frankly, this curried coconut chicken goes right among the top dishes on my chicken favorites list, it really is so good.

Feel free to serve it over steaming hot rice or with vegetables. Yum!

And for an extra special experience, try throwing in a few cashews, I think that might work just great.

For more details, please see the full recipe below.

Enjoy!

With love,
Petra

 

Print
Coconut Chicken Curry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound (450 grams) boneless skinless chicken breasts, cut into ½-inch (1¼ cm) chunks
  • 1 teaspoon salt (plus more to taste, if desired)
  • ¼ tsp pepper (plus more to taste, if desired)
  • 2 tablespoons vegetable oil
  • 1½ tablespoons curry powder
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 13.5-oz (400 ml) can coconut milk
  • 1 13.5-oz (400 gram) can stewed, diced tomatoes, with juice
  • 1 tablespoons sugar
Instructions
  1. Season chicken pieces with salt and pepper.
  2. In a skillet or non-stick pan, heat the oil and curry powder over medium-high heat for two minutes.
  3. Stir in the onions, cook until softened.
  4. Stir in the crushed garlic. Cook about 30 seconds, until fragrant.
  5. Add the chicken pieces, tossing them lightly to coat with the curry oil. Reduce the heat to medium and cook for 5 minutes
  6. Pour the coconut milk, tomatoes and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 25 minutes.
  7. Enjoy!

 

This lovely recipe was inspired by www.allrecipes.com.

Share via

Broccoli Fettuccine Alfredo

broccoli fettuccine alfredo

Broccoli Fettuccine Alfredo, doesn’t it sounds just delicious?

And the good news is that it in fact is.

This is a slightly lightened up version of the ‘real’ Alfredo, but it still tastes delicious and creamy. And hard to forget. And divine… ok, let me stop myself right there because I could go on and on with this recipe; it’s really good.

In our family this pasta dish was a big hit and I am definitely making it again. We were all truly impressed.

And here’s how to make it…

 
 

broccoli fettuccine alfredo

In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente. When the pasta is finished cooking, reserve 1/2 cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.

 
 

broccoli-fettuccine-alfredo

In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.

 
 

broccoli fettuccine alfredo

In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes. Add flour and cook for another 2 minutes. Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly. Remove the saucepan from the heat and stir in the Parmesan cheese. Add salt, pepper and nutmeg to taste (it is recommended to make the sauce slightly saltier than you’d prefer if you were eating the sauce alone; once it’s spread out over the pasta and broccoli it will taste more mild).

 
 

broccoli-fettuccine-alfredo

Finally, return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the cooked broccoli and then pour the Parmesan sauce over top.

 
 

broccoli fettuccine alfredo

Stir to coat everything in the sauce.

 
 

broccoli-fettuccine-alfredo

And serve.

Enjoy, dear friends! This is one yummy dish indeed.

With love,
Petra

 
 

Print
Broccoli Fettuccine Alfredo
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 16 oz (450 grams) fettuccine pasta
  • 16 oz (450 grams) broccoli florets
  • 2 cloves garlic, minced
  • 4 tbsp (55 grams) unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups (700 ml) milk
  • 1 cup (100 grams) grated Parmesan
  • ⅛ tsp ground nutmeg
  • 1¾ tsp salt (or more to taste)
  • ¼ tsp ground black pepper (or more to taste)
Instructions
  1. In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente. When the pasta is finished cooking, reserve ½ cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.
  2. In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.
  3. In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes. Add flour and cook for another 2 minutes. Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly. Remove the saucepan from the heat and stir in the Parmesan cheese. Add salt, pepper and nutmeg to taste (it is recommended to make the sauce slightly saltier than you’d prefer if you were eating the sauce alone; once it’s spread out over the pasta and broccoli it will taste more mild).
  4. Finally, return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the cooked broccoli and then pour the Parmesan sauce over top. Stir to coat everything in the sauce and then serve!
  5. Enjoy!

 

(This recipe was adapted from www.budgetbytes.com.)

broccoli-fettuccine-alfredo

 

Share via

No-Bake Coconut Bars

crack-coconut-bars-recipe

With a coconut addict inhabiting our household (hi hubby!), I always focus my attention a bit sharper when I come across recipes including this lovely ingredient. The same happened with these No-Bake Coconut Bars. And I am so glad I made them.

The coconut bars were a big hit and they tasted just gorgeous!

However, I feel obliged to inform you that they might be little addictive too. Even me, a person who could live her life without coconut and not really regret a single day lived that way 🙂 , I found myself happily snacking on these bars and enjoying every single bite a bit too much, if enjoying something a bit too much is really a thing 🙂 . In other words, they are just moreish, making you want more after each bite. So, you’ve been informed.

Packed with coconut deliciousness, these bars are absolutely worth trying. Here are all the details…

 
 

crack-coconut-bars-recipe

In a saucepan, pan or pot combine the coconut, coconut oil, agave (or maple) syrup, vanilla extract and salt.

 
 

crack-coconut-bars-recipe

Cook over low heat, stirring frequently, about 5 minutes, until the shredded coconut has softened and absorbed some of the oil. Remove from heat.

 
 

crack-coconut-bars-recipe

Line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the batter from the pan once it’s chilled).

Pour the mixture into the loaf pan.

 
 

crack-coconut-bars-recipe

Firmly pack the mixture down and refrigerate for at least two hours.

 
 

crack-coconut-bars-recipe

Using the parchment paper hanging, remove from the pan.

 
 

crack-coconut-bars-recipe

Cut into bars.

 
 

crack-coconut-bars-recipe

And enjoy!

Mmm, they smell really good too!

 
 

crack-coconut-bars-recipe

These are really good!

Love,
Petra

 
 

Print
Crack Coconut Bars
Prep time: 
Cook time: 
Total time: 
Serves: 6 bars
 
Ingredients
  • 2 cups (160 grams) unsweetened shredded coconut
  • 4 tbsp coconut oil
  • ¼ cup (60 ml) agave syrup or maple syrup
  • ½ tsp vanilla extract
  • ⅛ tsp salt
Instructions
  1. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the batter from the pan once it's chilled).
  2. In a saucepan, pan or pot combine the coconut, coconut oil, agave (or maple) syrup, vanilla extract and salt. Cook, over low heat, stirring frequently, about 5 minutes, until the shredded coconut has softened and absorbed some of the oil.
  3. Remove from heat. Pour the mixture into the loaf pan.
  4. Firmly pack the mixture down and refrigerate for at least two hours.
  5. Using the parchment paper hanging, remove from the pan and cut into bars.

 

(These yummy coconut bars were inspired by this recipe.)

crack-coconut-bars-recipe

Share via

Thai Pineapple Fried Rice

pineapple-fried-rice-recipe

These days, with a little baby at home, I tend to choose simple and quick recipes to prepare (my pots could tell you some really long stories about ‘one pot recipes’
🙂 ).

This Thai Pineapple Fried Rice fits the bill just perfectly. It is ready in less then 30 minutes, it is flavorful, healthy and offers just the right hint of warmth from chili.

Not only it is great to serve for lunch or dinner, it could actually make a lovely and hearty breakfast too.

Here’s how it’s all done…

 
 

pineapple-fried-rice-recipe

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place a large empty serving bowl nearby. Once the pan is hot, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (careful, hot!).

 
 

pineapple-fried-rice-recipe

Add one tablespoon of oil to the pan and add the pineapple, red pepper and green onions.

 
 

pineapple-fried-rice-recipe

Cook, stirring constantly, about 3 to 5 minutes. Then add the garlic and cook until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.

 
 

pineapple-fried-rice-recipe

Add the remaining oil to the pan, add the rice to the pan and stir until the rice is hot, about 3 minutes.

 
 

pineapple-fried-rice-recipe

Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat.

 
 

pineapple-fried-rice-process-7 wm

Add 1 tablespoon soy sauce and sriracha (or chili garlic sauce), to taste.

 
 

pineapple-fried-rice-recipe

Squeeze the juice of 1/4 of a lemon over the dish and stir to combine. Season to taste with salt.

Transfer to individual serving bowls and garnish with a sprinkling of torn parsley leaves.

Enjoy!

With love,
Petra

 
 

Print
Pineapple Fried Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 tablespoons coconut oil or quality vegetable oil, divided
  • 2 eggs, beaten with a dash of salt
  • 1½ cups chopped fresh or canned pineapple
  • 1 large red bell pepper, diced
  • ½ bunch green onions, green and white parts, thinly sliced
  • 2 cloves garlic, pressed or minced
  • 2 cups cooked and chilled brown rice (I have used natural brown rice)
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha or chili garlic sauce
  • juice of ¼ lemon
  • salt to taste
  • handful fresh parsley leaves, chopped, for garnishing
Instructions
  1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place a large empty serving bowl nearby. Once the pan is hot, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (careful, hot!).
  2. Add one tablespoon of oil to the pan and add the pineapple, red pepper and green onions. Cook, stirring constantly, about 3 to 5 minutes. Then add the garlic and cook until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
  3. Add the remaining oil to the pan, add the rice to the pan and stir until the rice is hot, about 3 minutes.
  4. Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon soy sauce and sriracha (or chili garlic sauce), to taste. Squeeze the juice of ¼ of a lemon over the dish and stir to combine. Season to taste with salt. Transfer to individual serving bowls and garnish with a sprinkling of torn parsley leaves.
  5. Enjoy!

 

This recipe was inspired by cookieandkate.com.

thai-pineapple-fried-rice

Share via
Send this to a friend