Author: Rachel Dizney

Curried Coconut Chicken

Ingredients

• 4 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks
• 2 teaspoon salt and pepper, or more to taste
• 3 tablespoons vegetable oil
• 4 oz bottle curry paste
• 1 med onion, thinly sliced
• 4 cloves garlic, crushed
• 2 (14 ounce) can coconut milk
• 4- 6 ripe tomatoes (strained) OR 2 (14.5 ounce) can stewed, diced tomatoes
• 2 (8 ounce) can tomato sauce OR 1 small tomato paste
• 3 teaspoons splenda

Directions

  1. Season chicken pieces with salt and pepper.  Set this aside.
  2. Heat oil and curry paste in a large skillet over medium-high heat for 5 mins.
  3. Stir in onions, splenda, and garlic, and cook 10 minutes (add more oil if needed)
  4. Add tomatoes and tomato paste into the pan, and stir to combine.
  5. Add seasoned chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 10-15 minutes, or until chicken is no longer pink in center and juices run clear.
  6. Pour coconut milk  over chicken mix, and stir to combine.
  7. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

http://allrecipes.com/recipe/68532/curried-coconut-chicken/

 

Tomato Basil Soup

Ingredients

1 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, small dice
1 tsp. salt
1 pinch chili flakes (more to taste)
2 cloves garlic, crushed
1 (28 oz) can whole peeled tomatoes w/basil
2 cups chicken stock
¼ tsp. black pepper
½ tsp. balsamic vinegar
½ cup heavy cream
¼ cup fresh basil, chopped or 1½ tsp. dried basil

Preparation

  1. In a medium saucepan over medium-low heat, combine butter and oil. Once butter has melted, add onions, season with salt, and cook until onions have fully softened.
  2. Add chili flakes and garlic and cook another 5 minutes.
  3. Increase heat to medium, add tomatoes with their juices and cook about 10 minutes, crushing tomatoes with the back of the spoon.
  4. Add the chicken stock, black pepper, and balsamic vinegar, and continue to cook until tomatoes completely fall apart.
  5. Remove from heat and use an immersion blender to puree the soup.
  6. Return to low heat and slowly stir in the heavy cream. Adjust seasoning as needed.
  7. Stir in chopped basil

http://tiphero.com/tomato-basil-soup/