Eating yeast free does not have to mean giving up tasty food, and as I’ve discovered, it doesn’t even mean giving up dessert. Tonight for dinner, we had coconut curry chicken and triple berry cobbler. Does that sound like I’m suffering?! No :) The “recipes” are below. I use that term very loosely, as I hadn’t intended to blog about either. The curry chicken is just one of my throw together meals. The cobbler was just an experiment, but it worked, so I’ll share :)
Coconut Curry Chicken
This is a great, throw together meal–especially when you have leftover chicken and various veggies in the fridge. I frequently make my own curry powder from whole seeds, but this was a week night throw together, so I used a pre-purchased blend. If you aren’t already a die hard fan, you should really check out Savory Spice. It’s a local Colorado chain, but they’re also online, so you can enjoy their awesome where ever you are. Also, the amounts are my best guess. Unless it’s rice or bread, it’s highly unlikely to ever encounter a measuring device in my kitchen.
- coconut oil (olive oil or ghee would also work)
- 2 tbs garam masala
- 2 tbs turmeric
- 1 medium onion, diced
- 2 c veggies (I used a mix of small sweet peppers and cauliflower)
- 2 c chopped pre-cooked chicken (I used a mix of chicken tenders and roasted legs)
- 1 can coconut milk
- 1/2 c large flake coconut
- 1/2 c water
- 2c rice
- Heat the oil in a wide bottom pan on medium-high heat. Add the spices to the oil and stir to make a paste. Add water if needed. Let this mixture cook for a few minutes to develop the flavors in the spices.
- Add the onion to the mixture and stir to coat the onion pieces with the seasoning. Cook until the onions are about half clear and add the remaining vegetables.
- Add the coconut milk, cover, and simmer the vegetables until about half cooked through.
- Add the diced chopped chicken and coconut flakes and reduce to low. Simmer for 10-15 minutes.
- Serve over rice.
- 10 oz mixed berries (I used strawberries, blueberries, and raspberries)
- 1 tsp agave syrup
- 1/2 c water
- 1 c almond flour
- 1 c coconut flour
- 1 c medium coconut flakes
- 1 c almond milk, unsweetened
- 1 tsp vanilla bean paste (available at Savory Spice, sub vanilla extract if you must)
- Filling: Wash and chop berries. Cook over medium heat with agave syrup and water until berries begin to burst and thicken.
- Crust: Mix remaining ingredients. Pat into a disk and cut into smaller shapes. (It is too crumbly to make a full crust.)
- Pour berries into deep dish casserole and add crust to top.
- Bake at 350 degrees for 15 minutes.
Note: I intend to try adding an egg to the crust on my next go around. It should help the crust stay together. I’m also considering trying the addition of almond butter.