oven roasted curried cauliflower

07/17/2013 by · Leave a Comment

Today was such a long day. It has been hot here in cold, rainy Washington… hot and muggy. Ok, warm and muggy, but we’re wimpy and all this mugginess just makes us grumpy.

So, of course all I want to do all day is run my a/c with all the doors and windows shut, which is glorious and refreshing and consequently makes me want to bake. Not sure what the correlation is, but hey… I’ll go with it!

Yesterday it was classic, perfectly chewy Chocolate Chip Cookies.

Today, roasted curried cauliflower.

 

We did our weekly Costco run today and I just about squealed when I saw bags of fresh cauliflower florets in the produce section.

I have been bemoaning the fact that they haven’t sold cauliflower because I pretty much only shop at Costco, and I have been seeing so many fun recipes around the web lately with cauliflower! (Cauliflower ‘rice’, cauliflower pizza crust, cauliflower tortillas, etc. etc.)

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Filed Under: recipes, recipes - dinner, recipes - gluten free, recipes - healthy, recipes - natural, recipes - side dishes, recipes - snacks, recipes - tips and tricks, recipes - trim healthy mama, recipes - vegetarian ·

buffalo chicken salad sandwiches

05/20/2013 by · 185 Comments

These buffalo chicken salad sandwiches are a perfect blend of spicy, creamy, comforting, and delicious. Much easier to eat outside than a plate full of wings, with all the fiery flavor you love!

Pre-cooked (grilled or rotisserie) chicken is shredded and tossed with and diced celery in a creamy blue cheese and buffalo sauce dressing, and piled on a bed of romaine on a chewy ciabatta bun. Hot or cold, this sandwich is heavenly on a springtime picnic!

Feel free to make this salad ahead… it will keep in the fridge for at least a day or so! Sandwiches and chips are always a favorite combo, and they are often on the menu since my family loves them so much.

Buffalo Chicken Salad Sandwich Recipe

Ingredients

  • 2 large chicken breasts, cooked & shredded
  • 2-3 large stalks of celery, chopped
  • 3/4 cup buffalo sauce (+ extra for the rolls)
  • 1/2 cup blue cheese dressing (+ extra for the rolls)
  • salt & pepper, to taste
  • 4-8 romaine leaves
  • 4 ciabatta buns

Directions

In a large bowl, toss together the shredded chicken, chopped celery, buffalo sauce & blue cheese dressing. Toss to combine and season with salt & fresh ground pepper, to taste.

Spread one half of each of the split rolls with a bit of buffalo sauce, lay a romaine leaf or two on top of that and then a generous pile of the chicken salad. Spread a bit of blue cheese dressing on the top half of the bun and close the sandwich.

If you are packing these on a picnic farther than your backyard, wrap each one individually with parchment or foil and refrigerate until you are ready to leave.

Don't forget to pack your wipes, drinks, and of course, some delicious Kettle Chips to go with those sandwiches!

http://sweetannas.com/2013/05/buffalo-chicken-salad-sandwiches.html

 

Filed Under: recipes, recipes - dinner, recipes - make ahead, reviews - food ·

sweet potato coconut chicken curry

04/29/2013 by · 2 Comments

Oh my heavens. The smell of this dish alone is enough to cause your eyes to roll back in bliss. Seriously amazing. Heavenly.

I think heaven will smell something like this curry. And fresh baked bread, and coffee. And brand new babies.

But that’s not what we’re talking about here, we’re talking about curry.

Chicken, onions, sweet potatoes, kale… all drenched in a rich, beautiful, coconutty curry sauce that tastes too good to be good for you!

Don’t worry though… everything in this dish is good for you! And with all the nutrients your getting from the sweet potatoes, kale and coconut milk and oil, this is a powerhouse meal.

We have served this over rice, quinoa, brown rice noodles, and by itself. Eat it how you like it.

Oh, and for those of you joining us on The Fast Metabolism Diet (I’ll be talking about this more soon!), this is a perfect Phase 3 dinner.

We have had it two weeks in a row, and never have enough leftovers to keep us happy. We will definitely be making this again and again… ’diet’ or no!

sweet potato coconut chicken curry

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 3-4 small-medium sweet potatoes, diced
  • 3 cloves garlic, minced
  • 2 chicken breasts, raw or cooked & shredded
  • 1 (15oz) can lite or regular coconut milk
  • 2 cups chicken broth or stock
  • 1 tablespoon curry powder
  • 1/2 teaspoon cayenne pepper (to taste!)
  • 1/2 teaspoon ground ginger
  • salt & pepper, to taste
  • 2-3 big handfulls of chopped kale

Directions

In a large saucepan, heat the coconut oil over medium-high heat until melted and hot. Toss in the onion and sweet potatoes and sauté for about 5 minutes, until lightly browned. Stir in the garlic and sauté for 30 seconds.

Add the chicken, and the rest of the ingredients, except the kale, and stir to combine. Bring to a boil and then reduce the heat to low, cover and simmer for 20-30 minutes, until the chicken is cooked through (if you used raw chicken) and the sweet potatoes are tender.

Take off the lid, shred the cooked chicken (again, if you used raw whole chicken breasts) and stir it back into the pan. Place 2-3 big handfulls of the chopped kale into the pan, stir gently, and then cover and simmer for an additional 5 minutes or so, until the kale is wilted.

*At this point, if you'd like a thicker sauce, feel free to raise the heat a bit, with the lid off, and simmer until the sauce reaches your desired thickness. We like ours pretty thin - almost like a soup, but not really.

Taste for seasonings, adjust where necessary, and serve hot over rice, quinoa or noodles!

http://sweetannas.com/2013/04/sweet-potato-coconut-chicken-curry.html

 

Filed Under: fast metabolism diet, recipes, recipes - dinner, recipes - gluten free, recipes - healthy, recipes - natural ·
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