Easy Yellow Curry with Clouded Judgement IPA

I’ve been cooking up a storm in my new Instant Pot … it makes dishes with that slow-cooked flavor in a fraction of the time!

I was asked by Bitter Brothers Brewing Company to help them create a delicious yellow curry recipe that would pair with their new Clouded Judgement IPA, so I figured my Instant Pot was up to the job!

By the way, I also have instructions at the end of this post on how to make this without an Instant Pot in your slow cooker … but you should really get an IP if you’re able. They are so awesome.

This is my favorite kind of curry or stew – lots of chunky, fresh vegetables, lots of meat and lots of flavor. I use fresh kale and mushrooms in addition to more hearty chunks of onion, carrot and baby corn, but feel free to substitute your favorite hearty greens (chard or mustard greens would be great in this dish).

You can also omit the chicken, and replace the chicken stock with vegetable stock, to make this dish vegetarian or vegan. It’s also gluten-free and paleo/keto friendly (without the beer pairing, of course).

Speaking of beer, this delicious IPA is what they call a “hazy” IPA – which are minimally filtered, if not totally unfiltered. They also often have a distinct citrus flavor, almost like a Hefeweizen. The Clouded Judgement IPA is one of Bitter Brothers’ anniversary beers, and has a great citrusy flavor as well as (not surprisingly) a slightly bitter aftertaste.

It’s perfect to wash down a slightly spicy, chunky curry!

This recipe is fragrant and rich and spicy – but it’s not hot, unless you add the optional chili-garlic paste. I think all of the spices together, as well as the heaviness of the chicken and kale and the slightly sweet creaminess of the coconut milk, come together to pair perfectly with the hoppy haziness of the Clouded Judgement IPA.

Yellow Curry and Clouded Judgement IPA

Easy Yellow (Instant Pot) Curry

(yields approx. 5 servings)

  • 1-1 1/2 lbs chicken thighs, cut into bite-sized pieces
  • 10-12 large mushrooms (whole or cut in half)
  • 4-5 stalks red kale, roughly chopped
  • 3 large carrots, diced
  • 1 yellow onion, diced
  • 3-4 cloves of garlic, diced
  • 1 tbsp. ginger paste
  • 1 tsp. curry powder
  • 1 tsp. garam masala
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 2 tsp. turmeric
  • salt and pepper
  • 2 cups chicken stock
  • 1 can of baby corn
  • 1 can of coconut milk
  • 1 tbsp. chili-garlic sauce (optional)
  • Cooked rice (or zucchini noodles for a low-carb alternative)

Put your Instant Pot on the “Sautee” setting and let it warm up. Add the onion, garlic, ginger, chicken, and kale to the pot, and stir slowly until the chicken gets brown and the kale and onion starts to wilt.

Add the rest of the spices and make sure everything is evenly coated. (If you are adding chili-garlic sauce for extra heat, add it at this time.)

Chili-Garlic sauce is awesome but optional!

After the vegetables are slightly wilted and the chicken has browned (approx. 10 minutes), turn off the Instant Pot and add the chicken stock, the mushrooms and the baby corn.

Put your Instant Pot on the “Pressure” setting for 10 minutes, with the steam valve closed. After the time is up, allow the pressure to release naturally (which should take about another 5-10 minutes). Add the coconut milk and mix well. Serve immediately over rice or zucchini noodles.

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Slow-Cooker Directions:

Warm a large saucepan with olive oil or coconut oil. Add the onion, garlic, ginger, chicken, and kale, and stir slowly until the chicken gets brown and the kale and onion starts to wilt. Add the rest of the spices and make sure everything is evenly coated. (If you are adding chili-garlic sauce for extra heat, add it at this time.)

After the vegetables are slightly wilted and the chicken has browned (approx. 10 minutes), remove from heat and place all of the ingredients into the slow cooker. Add the chicken stock, the mushrooms and the baby corn.

Set on the “low” setting and simmer for 6-8 hours (or more). Add the coconut milk and mix well. Serve immediately over rice.

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High-alcohol Kombucha

It’s possible!

If you are like me, you are a huge fan of kombucha and all of its amazing healthy properties. But did you know that you can make your booch with the alcohol level of a good double IPA, and still retain those healthy vibes?

If you live in the southern California area, you are probably already familiar with Boochcraft. They make an amazing product. They have a few different varieties, but they all clock in at 7.0% alcohol.

 

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This past summer, I visited the Boochcraft brewery (here in San Diego county, along with a few thousand of the best breweries in the world), and learned a few tips to try to make it myself.

 

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After my trip to the Boochcraft brewery, I had to first invest in some supplies.

In addition to purchasing a SCOBY and a metric ton of pure cane sugar and black tea bags, I bought a 6.5-gallon brewing bucket with a spigot at the bottom (Trust me, that bottom spigot will come in handy later…):

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I also bought a 6-gallon clear plastic carboy for the second ferment.

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If you’ve never made your own kombucha before, it goes like this:

 

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  1. You obtain a SCOBY. That’s the funny-looking squishy thing at the top. It’s concentrated yeast and it’s what will give turns tea into kombucha. (You can obtain these online or get one from a friend who brews their own kombucha. It is also possible to grow one, but that takes a while).
  2. You brew strong black tea with a large amount of sugar in it. For one gallon, you will need 14 cups water, 1 cup sugar, and 8 tea bags. Brew it and let it cool, then add it to the liquid that comes with your SCOBY and place the SCOBY on top (it might sink a little, this is fine).
  3. Let it ferment for 5-7 days.
  4. Congratulations, you have now completed your first fermentation! Now for the second ferment (also known as 2F).
  5. Pour the kombucha into bottles and add fruit juices, or other sugar or flavoring.
  6. Let it ferment for another 3-5 days.
  7. Put it in the fridge and chill it, and it’s ready to drink!

This will make “regular” kombucha, which will have a negligible alcohol content or less than 0.5 percent.

To make your kombucha extra alcoholic, it only takes another step, another ingredient, and a bit more time.

Step one is the same. Obtain a SCOBY and brew your tea, and let it ferment for about a week. The difference comes in the second ferment.

Essentially, I placed my (pretty large) SCOBY in the bucket with about 5 gallons of brewed sweet tea (note: if you use a large bucket like I did, the SCOBY will expand to the size of the bucket!), then for the second ferment, I placed it in a large plastic carboy instead of glass bottles.

Don’t add any juices or extra flavors yet.

 

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To add extra alcohol, you need to add extra yeast and sugar to the existing ferment.

 

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For one gallon of kombucha, you will need one cup of water and one cup of sugar, Bring it to a boil, let it cool, then add between 1/2 -3/4 tsp. of champagne yeast.

After it starts to react (you will see lots of bubbles and/or foam), add it to the carboy filled with the partially-fermented kombucha.

You will also need to let it ferment for a few days (maybe even a week) longer than a standard 2F. I discovered that the best method is to use an airlock cap, and then when the mixture stops bubbling, it’s ready.

 

 

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Now it’s ready for you to test, flavor and enjoy!

Testing:

There are two different ways to test your home-brew:

  1. a triple-scale hydrometer, but this requires that you take a pre-fermentation reading and a post-fermentation reading to get an accurate percentage of alcohol content; or
  2. a refractometer, which is slightly more expensive but is very easy to use – after calibrating it, you simply put a drop of liquid on a slide and view it through the scope, and it tells you the alcohol content.

 

Low Carb Chicken Tetrazzini – and a giveaway!

I really love the Del Real Foods company.

Two years ago, I participated in a recipe contest using Del Real products, and although I wasn’t one of the winners, they gave me a free trip to Los Angeles to film my very first recipe video! (If you haven’t checked out my awesome video, click here.)

In addition to Del Real just making great food  – authentic Mexican food that only requires heating – they are also a caring and thoughtful company. A few months after I filed the video, I began treatment for Stage 2 breast cancer, but Del Real Foods didn’t forget about me … they even sent me a huge box of free, delicious, easy-to-cook food! It was such a blessing to me to have healthy and tasty food that I didn’t have to spend precious energy cooking.

So in addition to being a great company that makes healthy food, they are also just good people.

Recently, I came home to this.

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Isn’t that a beautiful sight?

Yep, I knew right away that it was packed full of delicious Del Real food, but it also contained a cool lunch box, a sweet reusable shopping bag, a couple of water bottles and two awesome t-shirts. And the good people at Del Real Foods want to share the same box with one of my lucky readers!

But first, here is my favorite new recipe using Del Real Foods shredded chicken.

I first got the idea for this recipe from a video I saw on the Fit Men Cook Instagram page, where they used spaghetti squash and rotisserie chicken to create a low-carb (read: no pasta) chicken tetrazzini. I adapted this recipe to a) add Del Real pre-cooked shredded chicken, b) add red onion and “zoodles” (spiralized zucchini) to the spaghetti squash (for extra colors and flavors), and c) I cooked it all in little acorn squash bowls, just to make them adorable.

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Low-Carb Chicken Tetrazzini

(adapted from Fit Men Cook)

  • 1 package of Del Real shredded chicken;
  • Two acorn squashes, with the tops sliced off and the insides scooped out;
  • 1 spaghetti squash, sliced into rings
  • 1 zucchini, spiralized
  • 1/2 red onion, chopped
  • 3 cloves garlic, chopped
  • 1 cup grated cheddar or Monterey jack cheese
  • 3/4 cup milk (can substitute coconut milk or other milk)
  • 1 cup chicken broth
  • 1/2 cup parmesan cheese
  • 1/2 panko or breadcrumbs (optional)
  • 2 tbsp. diced rosemary
  • 2 tbsp. dried thyme
  • 2 tbsp. parsley
  • 1 tbsp. extra virgin olive oil

First, slice the spaghetti squash into rings and remove the seeds inside. Lay each slice on a baking sheet (with a spray of olive oil) and bake for about 20 minutes at high heat. Let it cool; then you can easily remove the “spaghetti” on the inside.

(Note: unless you are using your spaghetti squash for a “boat” or something, this is probably the easiest and fastest way to prepare it. Save time and try it this way the next time you make spaghetti squash for anything!)

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Mix the squash, the zoodles, the herbs and half of the parmesan cheese, and set aside.

In a medium saucepan, sauté the garlic and onion with olive oil and let cook until the onions are translucent. Add the milk, the cheese, and the chicken broth and let simmer until it thickens slightly.

Blend the squash mixture with the milk mixture, then add in the shredded chicken. Then fill the acorn squashes (or mason jars), cover with more parmesan cheese (and optional breadcrumbs) and bake at 300 for about 20 minutes until the cheese and crumbs form a crust on top.

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Note: This mixture is quite tasty by itself and can be used as a healthy side dish as well as baked in a large casserole dish for a party or large dinner. I decided to use mason jars and squash, mostly so I could use the mason jars for an easy lunch, but this recipe is totally adaptable.

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Now, for the giveaway.

The Del Real Foods company has offered to let one of my lucky readers get this huge gift box full of food, t-shirts and water bottles, as well as this totally adorable lunch box and grocery bag. (I told you they were nice!)

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Here’s what the lucky winner will receive:

  • Two (2) Del Real Foods water bottles;
  • Two (2) Del Real Foods t-shirts (“Home is where the Tacos Are”);
  • One (1) Del Real Foods lunchbox with utensils;
  • One (1) Del Real Foods twine reusable grocery bag;
  • One variety pack of delicious Del Real Foods food products (actual products may vary)

(Note: when a winner is randomly selected, I will be contacting the winner for their mailing address. The box will be shipped to the winner by Del Real Foods.)

Click this link and enter as many options as you can to increase your chances of winning!

 

Chicken Artichoke Soup

This soup is perfect for a rainy and gloomy day. I first tried it at an unassuming French bistro/deli in downtown San Diego for lunch one day, and I shortly thereafter became TOTALLY obsessed with it.

It’s creamy yet tangy, light yet hearty, and pretty healthy, all things considered. I replaced the heavy cream (which I am sure the fancy French bistro used) with coconut milk and a little whole milk, and I also added extra lemon juice and a few more hearty vegetables.

chicken artichoke stew in the pot

The best and easiest way to make this is in your slow cooker crock pot. This recipe makes five quarts, so feel free to cook it on the stovetop or halve the recipe  – but even five quarts of this amazing soup will disappear quickly.

chicken artichoke soup

Chicken Artichoke Soup

(makes 5 quarts)

  • 2 (12-oz.) jars marinated artichoke hearts, including the liquid
  • 3-4 lbs boneless and skinless chicken thighs, chopped
  • 1 white onion, diced
  • 2 large carrots, diced
  • 3-4 garlic cloves, diced
  • about 2 cups frozen corn kernels
  • 1 handful chopped fresh spinach
  • 1 (13-oz.) can coconut milk
  • 15-20 oz. water
  • 1/2 cup whole milk or cream
  • 1/4 cup lemon juice
  • 5-6 dashes hot sauce
  • salt and pepper

Combine all ingredients (except the salt) in a 5-quart slow cooker. Cook on the high setting for approx. 4-5 hours or until the chicken is cooked thoroughly. Taste the soup first and then add salt as needed  — you won’t need much salt, depending on the saltiness of the marinated artichokes, but you don’t want to over-salt the soup, so be careful.

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The Franken-Cookie

  • Sometimes, you just can’t decide. I was recently at home with a sweet tooth and a pantry full of goodies, and I couldn’t decide if I wanted an oatmeal cookie, a peanut butter cookie, or a chocolate chip cookie. I mean, who can choose?

So I created the Frankencookie. The best parts of all three cookies, rolled into one giant, soft, sweet — and not drastically unhealthy — snack.

Frankencookie

The Franken-Cookie

(makes about a dozen large cookies or 16-18 small ones)

  • 3 cups oatmeal, quick-cooking or old-fashioned
  • 1 cup creamy peanut butter
  • 1/2 cup chocolate chips
  • 1/2 cup coconut oil
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup shredded coconut
  • 1/4 cup chopped walnuts (optional)

Preheat oven to 325. Mix together the oatmeal, flour, brown sugar, salt, cinnamon and baking soda. Slowly add the coconut oil, peanut butter, eggs and honey, and mix well until completely blended. Then add the coconut and chocolate chips (and the walnuts if you are choosing that option).

Form the dough into balls (makes about 12 large cookies or about 18 small ones) and bake for 15-20 minutes or until golden brown.

Frankencookies

Thanks to coconut oil instead of butter or oil, and brown sugar and honey instead of granulated white sugar, this is even a *relatively* healthy cookie.

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recipe card - Frankencookie

Bar Basic is anything but Basic

I was invited to join a group of awesome San Diego food bloggers this week for a pizza party at Bar Basic in the East Village, and it was fantastic! Despite their name, the bar is anything but Basic … the drinks were well-made and strong (hello, Classic Mule!) and all of their pizzas were simple but packed a great punch.

We started off with (cocktails) and the BASIC Salad: a simple but very delicious mix of greens, sliced pears, candied walnuts and gorgonzola, tossed in Basic’s house made vinaigrette.

BASIC SALAD

I knew when I arrived that I had to try the “MASHED” pie – a white pizza with mozzarella, mashed potato and bacon. It sounds like carbs on top of carbs might not be a good idea, but it’s actually pretty small blobs of mashed potato alongside tangy cheese and smoky bacon, so it’s not as overwhelming as you might think.

I regret nothing.

I regret nothing.

We got one pie that was half Mashed and half “4 MAGGIO” also a white with mozzarella, ricotta, parmesan, gorgonzola and basil. You guys know how I love cheese, so this was perfect – and the fresh basil on top was a perfect touch.

half Mashed, half 2 Maggio

My second favorite pie of the evening was the “SO MEATY,” a red pie with bacon, pepperoni, sausage, ricotta cheese and fresh basil. It definitely had a lot of meat, but contrary to the name, the meat wasn’t overwhelming or too greasy (which I find often happens with meaty pizzas).

SO MEATY

 

Chocolate-Cranberry Smoothies

Honestly, I don’t know why more people don’t use cranberries in their smoothies. You know the huge bags you see in the grocery stores with frozen berries of all types, all ready to be tossed into a blender? All you really need are some cranberries and a ripe banana.

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Cranberries have huge amounts of Vitamin C, Vitamin E and fiber, which lead to amazing anti-inflammatory, anti-oxidant (and even anti-cancer!) properties. They also have a deliciously tangy flavor that goes great with chocolate.

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This is my second recipe post for the Cape Cod Select Premium Frozen Cranberries – the first was my last post about how to make simple Larabar knockoffs with cranberries and just two other ingredients. I really enjoyed coming up with new cranberry recipes … and eating my mistakes. 🙂

I encourage you to check out the great recipes and other goodies on Cape Cod Select’s Facebook, Twitter, Instagram and Pinterest; and if you can’t find them in your local grocery store, check out the store locator here.

For this simple recipe, you take a handful of Cape Cod Select Premium Frozen Cranberries, plus a frozen or ripe banana and milk. I also add chocolate-flavored protein powder (I enjoy the Orgain brand powder in chocolate fudge flavor for this recipe, but use your favorite brand), and either some raw hemp hearts or chia seeds for extra thickness and fiber.

 

Chocolate-Cranberry Smoothies

  • 1 handful (about 1/2 cup) of Cape Cod Select Premium Frozen Cranberries
  • 2 scoops of chocolate protein shake mix
  • 1 tbsp. hemp hearts or chia seeds
  • 1 ripe or frozen banana
  • 2 cups milk or almond milk

chocolate cranberry smoothie

If you’re on the go and don’t have a fancy travel cup, remember that mason jars (with plastic, re-usable lids) are an excellent way to reduce waste!

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