Indian-Style Yellow Coconut Curry

Ingredients

1 can full-fat coconut milk
1/2 c chicken broth
6 Tbsp butter, split
1 Tbsp garam masala
1 Tbsp turmeric
1 Tbsp cumin
2 1/2 tsp ginger
1 1/2 Tbsp of flour
Salt and pepper to taste
1 lb chicken thighs, pork chops, or quick cooking meat, cubed
1 onion
1 bell pepper
1 medium carrot
cilantro
lime
Greek yogurt


Directions

Heat a large skillet over medium heat with olive oil. Salt and pepper the meat you are using and cook until browned on all sides. Do not worry if the meat is cooked through at this point. Set the meat aside in a separate bowl. Cut the vegetables into strips and cook the vegetables until tender. Salt and pepper to taste. Clear the middle section of the pan and add 3 Tbsp of butter. Once melted, add the spices and cook until fragrant, about 45 seconds. Mix in the vegetables and toss until coated. Clear the middle section of the pan once more, adding the remaining butter. Once melted, add the flour and stir until a rue forms. Pour in the chicken broth and coconut milk. Stir thoroughly. Add the meat back in and simmer until the sauce has thickened and the meat is cooked through. Serve with warm naan or over basmati, topped with cilantro, a squeeze of lime, and a small dollop of Greek yogurt.

Crab Cakes with Homemade Tartar Sauce

Adapted from a Pinterest Recipe


For the Tartar Sauce

Ingredients

1 egg yolk
2 tsp lemon juice or white vinegar
1 tsp Dijon mustard
1/2 tsp salt
3/4 c canola oil (or other neutral flavored oil)
Dill relish or dill pickles, diced very small

Directions

In a medium bowl, incorporate the egg yolk, lemon juice, mustard and salt until smooth. Using a whisk, mix in the oil. This should be done very gradually, if you do it too fast, it will not emulsify and "break". Continue alternating between drizzling in oil and whisking until the sauce has a thick, creamy consistency. You have successfully made your own mayo! If you are making the crab cakes that follow, reserve 1 Tbsp. Add in the relish to taste, about 5 Tbsp. Refrigerate 15-20 min to allow the flavors blend together.

Note:
This recipe will yield about 1 cup of mayonnaise. The full amount can be turned into tartar sauce or put to other uses. I like to use 1/2 as tartar sauce and save 1/2 for regular mayo throughout the week.


For the Crab Cakes

Ingredients

8 oz imitation crab meat
1 egg
1 Tbsp mayonnaise
1 tsp dijon mustard
1/3 cup of panko or breadcrumbs
1 tsp garlic
1/2 tsp paprika
1 tsp cayenne
3 green onions, roughly chopped
2 Tbsp olive oil
Salt and pepper to taste

Directions

In a food processor, combine all of the ingredients until desired consistency forms. I like mine a little chunky, about 10 pulses or so. Form into small patties or balls and fry in a preheated pan with oil. Cook until crisp and golden brown, about 3 min on each side(s). Enjoy with the lovely tartar sauce you made earlier!

Gluten-Free Chocolate Chip Cookies

Simply the BEST gluten-free chocolate chip cookie recipe!

From America Test Kitchen's The How Can It Be Gluten-Free Cookbook

Ingredients

1 C White Rice Flour
*4 1/2 Tbsp Brown Rice Flour
4 1/2 Tbsp Potato Starch
Tapioca Starch
**3/4 tsp Xantham Gum
1 tsp Baking Soda
1/2 tsp Salt
8 Tbsp Butter, Melted
3/4 C Brown Sugar, Packed
1/3 C White Suagr
1 Large Egg
2 Tbsp Milk
1 Tbsp Vanilla
***1 bag Semi-sweet Chocolate Chips

Directions

 In a medium bowl, mix together the dry ingredients, set aside. In a large bowl, blend the butter and sugars together. Incorporate the egg, milk, and vanilla. Gradually add the dry mixture to the wet mixture until well combined. Fold in the chocolate chips. Cover with plastic wrap and let rest for 30-45 minutes. Preheat oven to 350. Scoop dough onto cookie sheets and bake for 11-13 minutes, until golden brown. Let cool on the sheet for about 5 minutes and transfer to a cooling rack. Eat immediately, or store in an airtight container.

Notes:

*A little more than 4 1/2 Tbsp, about 1 tsp or so

** Can be substituted for 1 Tbsp guar gum or 1 1/2 Tbsp psyllium powder

*** This recipe is really yummy with 1/2 bag of semi-sweet and 1/2 bag of butterscotch chips!

Spiced Caramel Apples

Ingredients

1 Honeycrisp apple cut into thin slices
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
3 Tbsp butter
1/4 c light brown sugar

Directions

Heat a skillet over medium-high heat. Add the apple slices and salt. Cook until tender, but not overly soft. Add the remaining spices and heat until fragrant, about 45 seconds. Clear a section in the center of the pan and reduce the heat to medium. Add the butter to the middle section and melt until bubbly. Add the brown sugar. Incorporate the spiced apple slices and cook until caramel forms, about 3-5 minutes.

Enjoy over ice cream, pie, or (my favorite) pork chops!

Spanish Rice

1/2 onion chopped
1/2 green pepper chopped
2 T oil
3 C rice
2 garlic cloves chopped
1 can tomato sauce
2 T chicken base
1 T chili powder
1 T cumin
1 t salt

Saute onion and pepper in the oil in a large pan with lid. Add in the rice and stir until it is a bit browned. Add in chopped garlic. Add in remaining ingredients Stir in 6 cups of water. Bring to boil, then cover, reduce heat to low and simmer for 20 minutes. Fluff with a fork and enjoy.