Kitchen Sink Curry

this dish is so flexible and great if you need to throw something quickly together that is full of intense flavors........

1 T coconut oil or desired oil
medium onion densely chopped (optional add-ons:  slices of celery, carrots)

• Saute for a couple minutes

add one small jar of green curry (4 oz) 

squeeze of fresh lemongrass 

squeeze of fresh ginger or 2 T minced ginger

(I buy tubes of lemongrass & ginger found in the produce section of grocery--intense flavors)

can of coconut cream or fully leaded coconut milk

add chicken bone broth or broth of choice until your desired consistency (the more you add, the soupier it is)

• stir into onion mixture

add leftover cooked meats such as shredded chicken, lean sausage, ground turkey, shrimp (if uncooked--brown ground meat on the side and then add or allow enough time for the chicken/seafood to cook)

add veggies on hand such as: chunks of eggplant, squash, snap peas, snow peas, bok choy, kale, mushrooms, jalapeno slices or other chunks of desired pepper or any fresh veggie--anything & any amount goes!!

add can of sliced bamboo shoots, if desired

add herbs of choice such as cilantro, parsley---no stress, if none on hand

• simmer until the veggies are fork tender---be careful not to overcook veggies

squeeze 1/2-1 lemon or lime to add a little acid--this will round out the wonderful flavors!

garnish with additional fresh herbs if desired!

created by Char

peach salsa

large peach (unpeeled is my preference), cut into small pieces, about 2 cups
jalapeno finely chopped (spicier with seeds)
small red onion finely chopped, about 1/4-1/3 cup to taste
juice of large lime
1/2 c chopped fresh cilantro
1 T red wine vinegar
1-2 T extra virgin olive oil
salt and pepper to taste

Best to prepare and mix gently a couple hours before serving.

Lots of serving options:

• on a hearty tortilla chip
• add fresh mexican cheese crumbled on top
• in a grilled fish wrap with shredded cabbage and queso fresco or cotija cheese crumbled
• on grilled chicken
• by the spoonfuls

prepared by Char

finger-lickin' good ribs

dry rub:
1 c dark brown sugar or maple sugar
1 1/2 T celery salt
1 T paprika
2 tsp dry mustard
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
ribs of choice...baby back pork ribs are my fave
extra virgin olive oil
fave barbecue sauce

• blend dry rub ingredients together
• let stand, uncovered, mix periodically for about 2 hrs or until moisture is gone from the sugar
• cover and use when ready

• rub olive oil all over ribs
• rub the dry rub generously over both sides of the ribs
• let sit for 2 hrs in the refrigerator or overnight

• bake in an over on a rack (line the pan with foil for easier clean up), cover with foil at 350 degrees for 2-3 hours, until fork tender
• cool and refrigerate until ready to grill or prepare grill if ready to use immediately
• spread fave barbecue sauce on the ribs and grill on HIGH for a little crisp and grill flavor
• grill 3-5 minutes or until desired crispness
• ENJOY!!!

variations:  amazing on a whole chicken butterflied and grilled or beer can chicken is delicious, pork roast for pulled pork, grilled cauliflower

discovered by Char 

simply dressing made easy

1/2 c grapeseed or avocado oil (extra virgin olive oil ok but can be a little heavy)
3 T cider vinegar (Bragg's is best)
1-2 cloves minced garlic (to taste)  
1-2 tsp Kosher or sea salt and maybe more (salt is the finishing touch!)

shake it, shake it and taste....add more salt as needed

options:

• if you prefer a super zesty flavor, add another T of cider vinegar
• if you are a Mazza's salad lover....add more garlic
• can be used as a dressing or marinade for chicken
• double or triple recipe and store leftovers in the frig...stop store bought dressing--full of sugar and unhealthy stuff)
• when your oil bottle gets somewhat low, use it as your dressing bottle--eye ball ingredient amounts
• can be made days ahead of time, store in the frig, give a little time for room temp before using
• variation that is yummy....Balsamic vinegar instead of cider vinegar

created by Char's twist on creation by Mazza's

cranberry sauce with pinot noir

·       1 tablespoon vegetable oil

·       2 cups cranberries (about 8 ounces)

·       1 tablespoon minced fresh ginger

·       2 cups Pinot Noir or other dry red wine

·       1 1/2 cups sugar

·       3 tablespoons chopped crystallized ginger

·       1 teaspoon curry powder

·       Large pinch of Chinese five-spice powder

Preparation

Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.

Yield:  Makes 2 1/2 cups

Found in BON APPÉTIT NOVEMBER 1997

simple supper....chops and cukes for 2

1 large cucumber

small sweet onion
natural apple cider vinegar

• wash cuke and thinly slice into a medium sized bowl
• thinly slice onion and add enough to taste to the bowl
• pour enough vinegar to cover about 2/3 of the cukes & onions
• add enough water to almost cover
• add several ice cubes for fast chilling
• put in the frig until ready to serve

2 lean, boneless, thick pork chops, fat trimmed
salt and pepper

• fire up your grill or broiler
• salt and pepper each chop to taste
• grill/broil on both sides 3-4 minutes or until meat is slightly firm (try to avoid overcooking)
• let chops rest for 8-10 minutes
• slice 1/4 inch slices

serve slices of chop on a plate with a pile of drained cukes & onion

enjoy this healthy, simple supper!

tomato basil soup

2 T extra virgin olive or avocado oil
2 large onions, chopped
3 celery stalks chopped
3 cloves of garlic chopped
4-28 oz can whole or crushed tomatoes
1 sweet potato peeled and coarsely chopped (or 2-3 carrots)
2 c low sodium chicken or vegetable broth
12-16 basil leaves
salt and pepper to taste

Saute oil, onions, celery and garlic for about 3 mins and then add all of the remaining ingredients.
Simmer on medium low or place in a crock pot on high for 4 hours or low for 8 hours time permitting.  Add salt and pepper to taste.  Let cool and then puree in batches.

Options:
Add almond milk or half and half for the desired consistency and to add a creamy flavor
Garnish with pesto or fresh basil
Garnish with almond slivers
Garnish with fresh parmesan cheese
Serve with parmesan breadsticks or fresh sprouted grain bread

(if in a time crunch, simmer soup on medium for about 30 minutes, carefully puree if hot, and reheat to serve)