Thai Pumpkin Curry

I have begun to try to stock our freezer with healthy meals for after the baby arrives. My first round of meals made use of the nearly perfect pumpkin I bought for Halloween.

This curry is fantastic. A hearty, flavourful curry packed with vegetables. I made three batches of the recipe and ended up with seven meals. Unfortunately I did not get a photo of my own version before it got packaged up for the freezer.

Adapted from Pinch of Yum, serves 6

Ingredients

3 cloves garlic
2 tablespoons ginger, peeled and minced
1 tablespoon coconut oil or olive oil
1 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon crushed chilies
1 medium onion, chopped
6 cups pumpkin or squash, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 796 mL can diced tomatoes
1 400 mL can coconut milk
2 or 3 tablespoons red curry paste, adjust to taste
3 tablespoons peanut butter
1 tablespoon fish sauce, optional

Directions

In a large pot over medium heat, sauté the garlic and ginger in the oil for 2 to 3 minutes, until soft and fragrant.

Add the curry powder, chili powder, turmeric and crushed chilis. Saute for another minute.

Add the onion, pumpkin, carrot and celery. Toss in the spices. Saute for an additional couple minutes.

Add the tomatoes, coconut milk, curry paste, peanut butter and fish sauce. Stir to combine. Cover and simmer for approximately 15 minutes or until the pumpkin is tender.

Remove from heat and allow to stand for 10 minutes.

Garnish with chopped cilantro or basil is desired.

♥  Amy

Thai Grilled Chicken

Adapted from Artsy Foodie, serves four 

Ingredients

4 chicken breasts
2 cloves garlic, chopped
1/4 cup basil, chopped
1/4 cup cilantro, chopped
2 tablespoons fish sauce
1 tablespoon sesame oil
1 tablespoon lime juice

Directions

Place all of the ingredients into a medium bowl and toss to combine. Cover and refrigerate 30 minutes to marinade.

Preheat the grill or bar-b-que. Cook the chicken until the temperature registers as 165 F on the meat thermometer.

Let the chicken breasts rest for 5 minutes before serving.

♥  Amy

Tomato Chile Jelly

I have been madly searching for ways to preserve our beautiful heirloom tomatoes because our plants are producing faster than we can eat this year.

From Forgotten Skills of Cooking by Darina Allen


18 ounces tomatoes, peeled and chopped
2 to 4 red chiles
4 cloves garlic
1 inch piece fresh ginger, peeled
2 tablespoons fish sauce
1 1/4 cup sugar
1/2 cup apple cider vinegar

In a food processor, puree the chiles, garlic, ginger and fish sauce until smooth. Transfer the puree to a large saucepan and add the sugar, vinegar and tomatoes. Bring to a boil, stirring constantly. Cook gently for 30 minutes, stirring occasionally, until thickened. Remove from heat.

Transfer to sterilized jars. The jelly can be eaten immediately or processed for 10 minutes in a boiling water bath.

Amy

(Almost) Paleo Pad Thai

Despite the lack of noodles, I found this to be just as satisfying as traditional Pad Thai.

I made a simple version as a side dish to Coconut Crusted Fish but it could easily be expanded with scrambled eggs, shrimp, chicken, pork or more vegetables.

As I was making this recipe, David pointed out that miso is a soy product and therefore the recipe is not perfectly paleo. However you could easily exclude the miso, increase the tahini or almond butter or substitute with tamari.

From What Runs Lori, serves four

1/2 cup coconut milk
1/2 cup tahini
1/4 cup almond butter
1/4 cup miso
3 tablespoons lime juice
1 teaspoon chili sauce
2 cloves garlic
1/2 teaspoon cayenne pepper

1 large zucchini, julienned

2 carrots, julienned

1/2 tablespoon sesame oil

1/4 cup nuts, crushed

1/4 cup green onion, finely chopped

1/4 cup cilantro

Combine the first eight in the blender and blend until creamy. Set aside.

Finely julienne the zucchini and carrots with a mandolin. In a wok over medium heat, sauté the vegetables in the sesame oil until softened.

Add the sauce and sauté until heated through. Top with crushed nuts, cilantro and green onion.

Amy

Pad Thai

An easy version of the Thai classic - from scratch! The tofu could easily be replaced with chicken or shrimp.

Modified from Canadian Living, serves four

1 package rice noodles
2/3 cup chicken stock
1/2 cup tomato paste
1/4 cup fish suace
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons lime juice
1 teaspoon sambal oelek
2 eggs
4 teaspoons sesame oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 package firm tofu, cubed
4 carrots, thinly sliced
1 zucchini, thinly sliced
2 cups bean sprouts
2 green onions, sliced
1/4 cup unsalted peanuts, chopped
cilantro

Soak the noodles in a bowl of boiling water for 10 minutes or as directed on the package. Drain and set aside.

To a small bowl, add stock, tomato paste, fish sauce, sugar, cornstarch, lime juice and sambal oelek. Whisk to combine and set aside. 

In a wok or large pan, heat half of the oil over medium hear. Add eggs, scramble and cooks until set. Remove from pan and set aside.

Heat the remaining oil in the wok, add the ginger and garlic and saute until fragrant. Add tofu and saute until browned. Add the vegetables and cook for about 3 minutes or until slightly tender. 

Add the noodles to the pain, stir in sauce and cook for 3 minutes or until the sauce has thickened. 

Stir in the egg and bean sprouts. 

Top with green onions, cilantro and peanuts. 

Serve and enjoy!

Amy

Tip: Use a mandolin to slice the carrot and zucchini into matchstick sized slices.