*A quick note as Casey doesn’t give this recipe enough justice.. From all the things we have made, this is definitely in our top 10. Try it VERY soon as it will definitely be worth it!
Feeling like some good ol’ chicken soup, but with a little Cantonese and Thai influence? Playing around with a clipped recipe in our ever-growing folder, we arrived at the following variation that makes enough for a small army and is sure to be a hit with just about everyone. This is an easy way to use up leftover chicken (or turkey) from a previous meal. Or, if you didn’t plan ahead, simply boil some chicken right out of the freezer while you get everything else rounded up and ready. You could also try adding small shrimp for a variation that is sure to be tasty as well.
Posted in Main Dish, Poultry, Printable, Recipes, Soups & Stews
Tagged Basil, Cauliflower, chicken broth, Cilantro, easy, garlic, Ginger, jalapeno, Leftovers, Rice
We’ve had this recipe sitting in our “folder” for some time but just hadn’t gotten around to giving it a try. This past weekend, while getting our weekly menu planned out, I decided it was time to round up the ingredients and put this one together. And the result was worth it – a nice mild curry with lots of flavor that is easy to put together on a week night after work. Another bonus was that it made a lot, so even after feeding the family and a couple of guests for dinner, there was enough left over for lunch as well.
This was originally posted as part of our Coconut Curry recipe, but since then, I’ve realized that this basic side dish gets used and referenced in a lot of our recipes. So, as a “bonus” post today, I’m breaking it out separate to make it easier to find and link when doing our other recipes.
Bacon makes everything better…so why not try it out with a turkey breast? While we’re at it, let’s butterfly, pound, and then stuff (with cauliflower “rice”) that turkey breast first. Then let’s wrap it with the bacon. Finally, let’s throw it on the grill to cook. Yes, folks, now we’re talking about something worth taking a little time to make right – because this will take a little time to make. But it’s definitely worth it, so plan this one for a day when you won’t be rushed to make dinner and can reap the rewards. If you’re lucky, there might even be enough leftovers for lunch the next day…
To other cultures, curry is basically a soup or a stew. There is no specific set of ingredients or spices that make the dish a curry, but rather it is simply a style of cooking that involves a combination of different ingredients in a sauce or broth base, and which varies quite a bit by region and culture. Here in western cultures, we’ve come to associate the word curry with the “signature” blend of spices (most often including turmeric) and most often with Thai and East Indian cuisines.
For the Primal cook, curry offers us some room to experiment. They can be made as a calorie-dense complete meal loaded with good fats, proteins, and veggies, or they can be simplified into a simple side dish highlighting a few simple ingredients (personally, I prefer the former). They are also very simple and quick to make, offering the chance to turn out a whole meal quickly without much prep.
Here is a curry recipe I’ve made a few times, and it seems to evolve a little each time. It also gives us an opportunity to introduce a staple “substitution” used in our kitchen for Primal eating – the use of “riced” cauliflower instead of carbohydrate-loaded and nutrient-poor white rice.