Slow Cooker Coconut Curry Cashew Chicken

This was way too spicy for me, but Brandon loved it. This is the exact recipe from the blog, but I would maybe only put to chicken breast in next time and maybe double the veggie's.

3 boneless, skinless chicken breasts (I added these whole and shredded after)
1 red pepper, seeded and thinly sliced (use 2 next time)
2 small potatoes, peeled and chopped, (use 3 next time?)
1/2 white or yellow onion, chopped

sauce
2 1/2 cups chicken broth
1 14oz can coconut chicken
3 tbsp yellow curry powder
1 tsp cumin
1 tsp salt
1/4 tsp cayenne pepper or to taste (I could barely eat this because it was too spicy for me, so I might leave this out altogether next time and see if I can handle it)

cashews, cilantro, rice for serving

Add chicken, peppers, potatoes, and onions to the slow cooker. Whisk broth and spices together. Pour over chicken. LEAVE COCONUT MILK OUT UNTIL THE END.  Add it about 10-15 minutes before serving. Add cashews and freshly chopped cilantro.

Chicken & Noodles

Chicken & Noodles

Dairy Free Cream Soup (double this and make first)

 

3 T. cornstarch
1 1/2 tsp. dried onion
1/8 to 1/4 tsp. pepper
1/4 tsp. dried basil
1/r tsp. dried thyme
1 T. instant chicken bouillon
2 1/2 cups original almond milk

Add dry ingredients to sauce pan. Whisk in milk on medium heat. Whisk until it boils and thickens.

• 2 boneless skinless chicken breasts 
• Add dairy free chicken noodle soup
• 1 stick of butter
• 2-15 oz cans chicken broth
• 24oz. frozen egg noodles

This was delicious. People that move here keep telling me about "Indiana Noodles" over mashed potatoes (and how ridiculous it is). I finally tried it (despite never having it growing up in Indiana). So yes, we had this OVER mashed potatoes. It was delicious despite starch over starch.

Dairy Free Caramel Sauce

Almost exactly from this recipe.

3/4 cup earth balance "butter"
1 1/2 cup brown sugar, firmly packed
2 tbsp water
1/4 tsp salt
1/2 cup full fat coconut milk (used Chaokoh)
1 tbsp vanilla extract

Add butter, brown sugar, water, and salt to pan on medium heat. Stir until butter melts.

Bring to boil for 5 minutes (it will bubble a lot), stirring occasionally.

Remove from heat. Stir in coconut milk and vanilla. Let rest 10 minutes to thicken. Add additional coconut milk if thinner sauce is desired. Caramel will continue to thicken upon standing.

Store in fridge for 5 to 7 days. Freeze for up to 3 months. Reheat in microwave or stovetop.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins (from here)

1/2 cup butter (I used Earth Balance)
2/3 cup sugar
1 cup mashed banana (about 2 medium)
1 large egg
1 tsp vanilla
1/8 to 1/4 tsp butter rum or coconut flavor (didn't have but would be good)
1/3 cup milk
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup chocolate chip
1 cup chopped walnuts (pre-toasted in a 350 oven for 8 mins) (didn't have)
1 cup cinnamon chips (didn't have but added a tsp of cinnamon instead)

Preheat the oven 350. Lightly grease 12 to 14 muffin cups.

Beat together the butter and sugar until smooth.

Beat in the mashed banana, then egg, flavorings, and milk.

Add baking powder, baking soda, salt, and flours. Stir until Smooth. Beat at higher speed until lumps disappear.

Stir in chocolate chips, walnuts, and cinnamon chips.

Heap batter into muffin cups. Sprinkle with course white sugar if desired (didn't but want to next time).

Bake muffins for 20-23 minutes (I did mini muffins for 10 mins).

Brussel Sprouts

From here


INGREDIENTS:
1 pound Brussels sprouts, washed, trimmed and halved
1 large tart apple, cored and diced
4 slices, thick-cut bacon, cooked and crumbled
1/4 cup olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 375°
In a large bowl, combine sprouts, apple and bacon and stir until evenly distributed.
In a small bowl, whisk together olive oil, maple syrup and balsamic vinegar.
Pour olive oil mixture over sprout mixture and toss to coat.
Pour out the sprout mixture in one layer onto a greased cookie sheet. Season liberally with salt and pepper.
Roast in oven for 10-15 minutes, turning once halfway through cooking, or until sprouts are tender and brown.

Maple, Bacon, Pancake Bites

Originally from here, but I modified a decent amount.

Pancake Batter:

3 cups all-purpose flour
1/4 c. sugar
1 tbsp baking powder
2 1/2 c. almond milk
1 tbsp white vinegar
2 tsp vanilla extract
2 eggs
1/2 stick butter, melted

Preheat oven to 425. Combine milk and vinegar and let sit 1 minute. Whisk in vanilla, eggs, and butter until combined. Add flour, sugar, salt, and baking powder. Mix until combined. Fill mini muffin tins 2/3 cups full. Bake 9-12 minutes until lightly golden brown. Let cool and then frost and top with crumbled bacon. I think it would be good to drizzle maple syrup on top of too, but I forgot.

Frosting:
1/4 cup butter
2-3 cups powdered sugar
2 tbsp milk
2 tbsp maple syrup
(I didn't really measure this)

I mixed the butter and powdered sugar together, and then added syrup and milk until it was the right consistency.

1 package bacon, cooked and cooled

Sweet Potatoes & Egg Hash

Sweet Potatoes & Egg & Hash

1/2 lbs ham steak, chopped into cubes (I sometimes use bacon instead)
1 apple peeled, cored, and diced (I sometimes leave out)
1 medium sweet potato, peeled, diced (Sometimes I use 2 when I leave out apple)
1/2 medium onion, diced (I used minced when I'm out)
4 eggs scrambled
oil

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1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp all spice
1/4 tsp cayenne pepper

I usually fry the bacon/ham while microwaving the potatoes to make them cook faster. Saute onion 3-4 minutes and leave them in the pan. Add sweet potatoes to the onion along with more oil if needed. Cooke for 5 minutes. Add spices to potatoes and add bacon/ham back in.

Eat it.