Easy Thai Yellow Curry Chicken Soup

Ingredients:

Oil for sautéing veggies

1 bottle Trader Joe's Yellow Curry Sauce 

3/4 lb Carrots (peeled and cut into 1/2" rounds-I cute them a little smaller)

1 med onion chopped

1 large red bell pepper (cut into 1" pieces)

1 lb Yukon Gold Potato (about 1 large) (pulled and cut into 1/2" pieces)

1 lb boneless, skinless chicken thighs (cut into 1" pieces)

1 (15oz) can unsweetened coconut milk

Fresh cilantro to use as a garnish (you can garnish heavily and stir it into your soup or don't garnish at all...it's good either way)

Directions:

1) Sauté onions, carrots, and bell pepper in oil and 2T-ish of the curry sauce until the onions are translucent.  

2) Add the coconut milk and rest of curry sauce (use some water to rinse the coconut milk can and the curry bottle, and add to the pot).  Bring to a near boil

3) Add potatoes and chicken.  Reduce heat and simmer 25 minutes or until the potatoes are tender and the chicken is done. 

4) Serve immediately and garnish with cilantro

This would also be good poured over rice. 

YUM!

Recipe from Mason Lyman

Chicken Barley Soup

This recipe is halved.  I found it on a blog, and she cut it in half....his soup is absolutely delish!!  Once I find my original recipe, I will post the recipe for the full amount.

FMD

½ recipe

from http://positivelystacey.com/2016/02/chicken-and-barley-soup-recipe-fmd-phase-one/

4 c chicken broth

4 c veggie broth

2 pounds chicken breast meat

1 c diced onion

1 T crushed garlic

1 whole bay leaf

½ tsp sea salt

¼ tsp black pepper

2 cups peeled and cubed butter nut squash

2 cups cubed yellow summer squash

2 cups cubes zucchini

1 c broccoli florets

1 c chopped fresh mushrooms (I do about ½ c)

2 cups barley

Directions

•     Add four cups of water and the broths to a large soup pot.
•     Add the cubed chicken, garlic, bay leaf, salt, and pepper. Stir together.
•     Bring all ingredients to a boil, then turn to low.
•     Allow soup to simmer for 1 hour.
•     Add the vegetables and barley to the soup pot.
•     Bring back to boil.
•     Turn to low and simmer for another hour – or until vegetables are done to your likeness.

8       

Curried Couscous ala Mendocino Farms SOOOO GOOD!

Mendocino Farms' curried couscous with roasted cauliflower

50 minutes. Serves 10

1 (1-pound) box Israeli couscous or orzo

1 head cauliflower, florets broken into pieces

1 tablespoon curry powder

1 tablespoon turmeric

1 tablespoon ground cumin

1 tablespoon ground coriander

1 1/2 teaspoons salt, more to taste

1 teaspoon cayenne pepper, more to taste

3 tablespoons light brown sugar, more to taste

3 tablespoons oil

2 small carrots, peeled, finely diced

1 cup vegan mayonnaise (or mayonnaise)

1/2 bunch cilantro, chopped

1/2 lime, juiced

1. Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.

2. In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.

3. On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.

4. Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.

EACH SERVING

Calories 390

Protein 7 grams

Carbohydrates 46 grams

Fiber 4 grams

Fat 19 grams

Saturated fat 3 grams

Cholesterol 0

Sugar 5 grams

Sodium 513 mg

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Black Beans in a Pressure Cooker

Ingredients

• 7 cups water
• 1 pound dry black beans
• 1 small onion, finely chopped
• 1 bunch cilantro, tied together with butcher twine
• garlic cloves (however many you want)
• 1 or more bay leaves

• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 2 tablespoons balsamic vinegar

Directions

1. Combine water, black beans, onion, garlic cloves, cilantro, olive oil, bay leaf, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.
2. 
   

*I added a lot more salt, garlic powder, and other seasonings after it was done. I didn't have cilantro. They turned out great! I'm mostly posting this so I don't forget how to cook them. 

Creamy Tuscan Garlic Chicken

Ingredients

• 1½ pounds boneless skinless chicken breasts, thinly sliced or cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 small onion
• 2 cups heavy cream
• 1 cup chicken broth
• 2 teaspoon garlic powder
• 2 teaspoon italian seasoning
• 1 cup parmesan cheese, or mix of parmesan and mozzarella 
• 2 cups spinach, chopped
• ½-1 cup sun dried tomatoes

Instructions

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Sauté onion and set aside
3. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

We served it with quinoa, but you could do any grain or pasta. 

From here: http://therecipecritic.com/2016/05/creamy-tuscan-garlic-chicken/