I made a green curry a few weeks ago using only green curry paste (Thai Kitchen brand) and coconut milk….I found it a bit bland, so decided to kick it up a notch by adding more fresh ingredients.  The combination of the fresh Kaffir lime leaves, lemongrass and spice from the curry make this naturally sweet and spicy….and it’s super easy to make.  Sweet, spicy and easy….just how I like my men;)

Ingredients (serves 2)

– 2 pieces of Cod or another white fish
–  1 Tbsp fresh minced ginger
– 1 stalk of lemongrass – cut into 1 inch chunks
– 3 Kaffir Lime leaves – roughly chopped – I found dried leaves in the ethnic section of my Whole Foods
– 1 Tbsp green curry paste
– 1 can of coconut milk
– Greens!!! Kale, Chard, Collard…whatever.
– 2 tsp of coconut oil (to cook the greens in)

Directions:

  1. In a large skillet, heat coconut milk and curry paste.  Stir around to blend curry paste and coconut milk
  2. Add lemongrass, kaffir lime leaves and ginger.  Bring to a simmer.
  3. Add fish and turn heat to medium.  Cover and let it simmer for about 7 minutes or until the fish is cooked (flakey).
  4. Meanwhile, in a large wok or skillet, heat coconut oil and add your greens. Saute until they are cooked.
  5. Serve the greens and top them with the fish and curry sauce (strain the lemongrass and lime leaves out!).
  6. Enjoy!
Fully Primal Husband, who is usually ho-hum on my fish recipes, gave the following testimonial, “This fish is really good!

Lately I’ve been loving avocados….I go through phases where I can eat them everyday and then can’t stand them.  I’ve recently been capitalizing on their versatility and using them as a substitute for mayo to make chicken/tuna salads.  I love cold curried chicken salad, so I decided to try making it using avocado as the cream base.  This recipe is super easy and tastes awesome in lettuce wraps or on a bed of greens with some extra lemon juice.

Ingredients (makes 3 servings):

– 1 whole cooked chicken – meat removed from the bone and shredded/chopped
– 3 celery stalks – chopped
– ¼ onion – chopped
– ½ red pepper – chopped (you could use a fruit here instead…pineapple or apple would work well)
– 1 + ½ or 2 avocados – very ripe
– 2 Tbsp curry powder
– 1 tsp ground ginger
– 1 tsp turmeric
– Juice of ½ a lemon
– Salt and pepper to taste
– Romaine leaves for the wraps (optional)

Directions:

1. In a large bowl, combine chicken and veggies.
2. In a small bowl, mash the avocado with the spices and lemon juice – mash/mix well to create a creamy texture
3. Mix together the mashed avocado curry mixture with the chicken and veggies.  Mix thoroughly.
4. Add salt and pepper to taste
5. Serve in lettuce wraps or on a bed of greens.  When I served mine on  a salad I used extra lemon juice to liquefy it a bit more.
6. Enjoy!

No Fully Primal Husband testimonial this time…I hogged these all to myself:)

It’s been way too long since I posted a recipe and I apologize for everyone who’s been waiting anxiously hitting refresh. I was basking in my 15 min of blogger fame from being linked on Robb Wolf’s website.  In all seriousness, I’ve been really busy –  but I promise I’m going to make a valiant effort to post recipes more often.  Here is a really simple recipe for Mussels.  Mussels are great because they’re cheap ($5 for 1lb), really easy to make and you feel a bit glamorous eating them.  Also, I like the word Mussels because it sounds like Muscles.  Here you go:  

Ingredients (serves 2)
– 1 lb of mussels – cleaned and de-bearded (google for instructional videos if you don’t know how)
– 1 can of coconut milk
– 1 Tbsp fresh minced ginger
– 1 stalk of lemongrass – cut into 1″ chunks (google if you don’t know how to prep a lemongrass stalk)
– 1 Tbsp garam masala
– 1 Cup stock (fish would be best, but I used chicken and it tasted great)
–  5 shalots – chopped
– 1 Tbsp olive oil

Directions:

  1. In a large pot, heat olive oil and add shalots.  Saute until shalots are softened.
  2. Add coconut milk, ginger, lemongrass, stock and garam masala.  Stir to mix together.
  3. Bring to a simmer and then add mussels.  
  4. Cover and let them cook for about 8-10 min or until the mussels have opened up wide.
  5. Serve in a bowl.
  6. Make sure you don’t eat the one’s that haven’t opened!  That is bad news!
  7. Enjoy!

I served it with a Cabbage/Radish/Carrot slaw that my food processor whipped together with a ginger/garlic/olive oil/white wine vinegar dressing – i should post the recipe because it was good!  Semi-Primal Husband gave the following testimonial, “Good job on the sauce Summer, these are really good! We need to make this more often.”

 

nice legs!

 

Even though my vacation feels like it was months ago, I’m still inspired by the food that we ate and want to continue posting some recipes.  Here is a simple coconut curry recipe that I made using chicken thighs & legs – we ate many coconut curry dishes while in St. Lucia.  This also relates back to my post on chicken a few weeks ago where I recommended buying a whole chicken to save money.  As long as your buying quality meat – naturally raised and/or free-range – the legs contain good fat.  Like most men, people are partial to the breasts (couldn’t resist that one), but legs and thighs are equally delicious.  I served this on a bed of cauliflower rice.

Ingredients (serves 4):
– 4 chicken thighs & legs (still in tact), skin on
–  1 cauliflower (to make the rice)
– 1 Tbsp coconut oil
– 1 Onion – finely chopped
– 5 garlic cloves – smashed and roughly chopped
– 1 red chili pepper – seeds removed, chopped (I used a Scotch Bonnet pepper)
– 1 can coconut milk
– 2 Tbsp curry powder

Directions:

  1.  In a large skillet, heat coconut oil to a med-high heat
  2. Put chicken pieces into the skillet and cook until each side golden-browned (about 3 min per side)
  3. Remove chicken and set aside.
  4. Add onion, garlic and chili – saute for about 3 min or until soft
  5. Add the coconut milk and curry powder – mix together thoroughly
  6. Add back the chicken and simmer at medium heat covered for about 15-20 minutes or until the chicken is cooked through.  You can use a meat thermometer to check and it should be about 155 before you stop cooking it (it will continue to cook up to 160 which is the perfect internal temp).  The coconut milk that the chicken is simmering in should cover about 1/2 of the chicken – if yours’ doesn’t you can add more coconut milk or some chicken stock.
  7. For the cauliflower rice, either use your food processor to chop the cauliflower to a rice consistency or use a cheese grater.  If you have a microwave you can cook it in the microwave for 3 minutes and it’ll be good to go.  Otherwise you can steam it for a few minutes.  I always cook my cauliflower after I’ve grated it.
  8. Serve the chicken on a bed of cauliflower rice.  
  9. Enjoy!

I even served this to my non-primal dad and he loved it!  I was really hesitant about his reaction to the cauliflower rice, but he quite enjoyed it.  Semi-Primal Husband gave the following testimonial, “This is delicious.  Ya, really good.”

 

 

simmering