lindy, Author at Garden Seeds and Honey Bees

Curry Chicken

Ingredients:

*4-5 fresh Chicken Breasts, cut into chunks, browning in cast iron pan in oil
3-4 tablespoons Extra light Olive Oil
*3 medium Onions, julienned
*3 medium Red Bell Peppers, julienned
*3 medium Green Bell Peppers, julienned
*2 whole dry Chili Peppers, diced
*1 teaspoon Sea Salt
*1 tablespoon Curry
*1/2 teaspoon Cumin
*1/2 tablespoon Sugar
*1/2 tablespoon Brown Sugar
*13.5 ounces canned Coconut Milk
*1/2 cup Greek Yogurt

***Serve over Basmati Rice

Directions:

Heat a cast iron skillet on medium heat, then add 2 tablespoons of extra light olive oil and chicken chunks and cook the chicken until fully cooked and golden brown. Then deglaze the pan with a small amount of water. Remove the chicken from the skillet and set aside.

Then to the heated skillet add 1 to 2 tablespoons of extra light olive oil and the Julienned onions and peppers and sauté 1 to 2 minutes or until tender. Add 1/2 of the sautéed vegetables to the chicken and place the other the 1/2 to a blender. Note: You can blend all the vegetables if you want a just a creamed curry sauce.

In a bowl whisk together the curry sauce ingredients: Salt, curry, cumin, sugar, brown sugar, coconut milk and yogurt.

In the blender with the sautéed vegetables, add the dried chili pepper and curry sauce. Blend until smooth.

Add the sautéed vegetables and chicken back to the skillet. Then add the blended curry sauce and simmer together for 15 to 20 minutes or until heated through. Serve over Basmati Rice, cooked in rice cooker or according to recipe on the package or see our baked rice recipe below.

Baked Rice

Ingredients:

*3/4 cup Jasmine White Rice
*3/4 cup Brown Rice
*2-3 tablespoons Extra Light Olive Oil
*3 teaspoons Powdered Low Sodium Chicken Broth

Directions:

Mix or toss together in bowl the white rice, brown rice, olive oil and powdered chicken broth. Then put rice mixture in a medium size baking dish sprayed with cooking spray. Then add 2 and 1/3 cups Boiling Water. (In small pot add the water and bring water to a boil and add to the Rice mixture.

Cover the baking dish with rice tightly with two layers of aluminum foil and bake for 55 minutes in a pre-heated 375* F. oven.

Then after baking remove from oven and let rest for 5 minutes, covered. Then remove foil and fluff the rice with a fork and Serve!

Also see Baked Rice for more picture instructions.

Enjoy!

Jessica and Lindy

We grew some yummy red beets in our garden this year and thought this would be a great way to use them, we hope you like this salad.

Fresh Beet Green Salad with Honey Dressing

*10 small – medium Beets or 2-3 large cooked, peeled and sliced/diced
*1 Bag mixed lettuce greens
*1 cup crumbled Feta Cheese
*1/2 cup Pecan pieces, toasted and candied if desired

Toss together the above ingredients in a bowl and top with the Honey Lime dressing.

Honey Lime or Lemon or Orange Dressing

*1/4 cup Honey
*1/4 cup Apple Cider Vinegar
*1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate
*1/2 teaspoon Lime or lemon Zest or Orange Zest
*1/8 cup diced Yellow Onion or Red Onion
*1/2 teaspoon Dry Mustard (I used a tablespoon of prepared Yellow Mustard)
*pinch of Salt
*1/2 cup Extra Light Olive Oil

Combine the above dressing ingredients desired except for the oil and blend until smooth in a food processor. Drizzle in small amounts of oil and pulse in food processor until well combined. Store dressing in the refrigerator in a sealed container until ready to use.

Dressing recipe adapted from Ruffles and Truffles