Monday, September 22, 2014

Corinn’s Definitely Not Traditional Chicken Curry

Corinn’s Definitely Not Traditional Chicken Curry

Nutrition facts for two generous servings

4 chicken thighs, bone-in, skin removed
1 large yellow or white onion, chopped
1 large red bell pepper, chopped
2 jalapeno chilies, sliced
4 cloves garlic, minced finely
1 tsp fresh ginger, minced
3 tbsp curry powder
2 tbsp paprika
2 tbsp Korean red pepper flakes (if you cannot find it in your neighborhood, look for it online as the flavor is essential to Korean cooking!)
1 tsp ground coriander
1/2 tsp red chili flakes
1 tsp brown sugar or palm sugar
1 tbsp Sriracha chili sauce
2 tsp fresh ground black pepper
2 tsp kosher salt
1 tbsp olive oil
3 1/2 cups of chicken stock (low sodium type, or make your own)
Squeeze of lime juice
Fresh diced tomato, fresh chopped coriander to garnish

Thursday, September 4, 2014

Angelfish’s Parmesan and Lemon Barley

I make a big pot of barley for the week and then season my portion individually. The dish still tastes fresh but I save a lot of time!

Parmesan and Lemon Barley

Nutrition facts for six 1/2 cup servings


1 cup barley
Water plus 1 t bouillon (or use broth instead of water, or half broth half water)

Mix in per 1/2 cup serving of barley:

1 T Parmesan
1 T lemon juice
1 t garlic
Misting of olive oil or 1/4 t olive oil