Her Modern Kitchen

Eating & Living in Austin, Texas

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Lemongrass Coconut Chicken Curry

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Lemongrass Coconut Chicken Curry is ready in 30-minutes with a flavorful punch of spice & comfort. Made with coconut cream, curry powder, & smashed lemongrass it will quickly become a dinner favorite!

This Lemongrass Coconut Chicken Curry is a flavorful punch of spice and comfort with coconut cream, curry powder, and smashed lemongrass. It quickly became a regular weekday meal in our household due to its one pot nature & 30-minute prep, assembly and cooking time. Best yet, this recipe can also be made 100% vegan if you substitute tofu for chicken!

Lemongrass Coconut Chicken Curry

My inspiration for this recipe came after my work team & I took a Thai cooking class together at Thai Fresh in Austin, Texas to celebrate a recent project launch. At this class, we learned a few secrets to Thai cooking, including how to make the creamiest of curries — just like you’d find at a restaurant!

After the class, a coworker of mine was inspired to grow lemongrass and luckily for me, after it had a few sprouts, he offered me a couple stalks to cook with — which led me to devise this Lemongrass Coconut Chicken Curry recipe.

Ingredients

Lemongrass Coconut Chicken Curry is a dish that combines all my favorite ingredients from the Thai Fresh class along with curry powder — a staple amongst my kitchen spices.

Now, I’m no expert in Asian cuisine so I’m unsure if a similar dish is made in any Asian culture but my Lemongrass Coconut Chicken Curry was definitely influenced by the cooking techniques I learned at Thai Fresh — so in the very least, I’d categorize this as an Asian dish.

To get the flavor and consistency of curries you eat at the restaurant, here are my 4 tips from Thai Fresh that I applied to my Lemongrass Coconut Chicken Curry recipe. They’re also great tips to remember whenever you’re cooking a coconut curry based meal!

Use chicken thighs not chicken breast
Chicken thighs are much more flavorful than chicken breast so by using the thighs, you’ll end up with a more flavorful curry. Chicken thighs also tend to hold up better when cooked in liquids.

Think about it…Have you ever ate chunks of chicken breast cooked in a soup? I bet they were kind of rubbery, maybe a bit chewy? That’s because the chicken was pretty much boiled. Using chicken thighs will prevent that rubbery texture from occurring while at the same time, adding tons of flavor to your Lemongrass Coconut Chicken Curry.

Use coconut cream not coconut milk
For rich, creamy, coconut flavor you should only use coconut cream, not coconut milk when making my Lemongrass Coconut Chicken Curry.

The best way (via Thai Fresh) for getting coconut cream is to buy a full-fat can of coconut milk and place it in the fridge the day before, or at least a few hours before, you plan to cook your meal.

When it comes time to open the can, be sure not shake it. Simply remove the lid and with a large spoon, ladle the cream into your Lemongrass Coconut Chicken Curry.  While ladling, you’ll see a clear divide between the cream and the coconut water (when you shake the two together, that’s when you get coconut milk!). When you start spooning out coconut water, stop. Discard the coconut water or have it as a post-workout snack for some extra hydration!

Coconut Cream

Perfectly cooked onions take time
Whatever you do, do not rush when cooking your onions. Cooking the onions and garlic by themselves, slowly over 5-7 minutes on medium heat gives your pan time to season and absorb flavor. This slow cooking method also gives your onions a chance to brown and caramelize. If you turn the heat up too high, you run the risk of burning the onions and garlic which will add bitterness to the dish.

As we know, caramelization adds flavor to your Lemongrass Coconut Chicken Curry. And trust me, you want tons of flavor. The onions bring sweetness to the dish that blends with the spice from the curry powder and dried red chile, creating a deliciously savory, craveable sauce.

How to cook onions

Last tip, smash your lemongrass to release its flavor
Before adding lemongrass to your curry, it’s best to cut the stalk in half then give the pieces a good smash with the side of your knife to release the flavors.

It’s similar to how you would smash a garlic clove — you aren’t looking to chop it into pieces but simply release its oils which will flavor your Lemongrass Coconut Chicken Curry. When it’s time to serve, feel free to pick out the lemongrass. You wouldn’t want anyone eating it as it may taste bitter or a tad woody (…it is call lemongrass for a reason).

Lemongrass Coconut Chicken Curry 3

If you follow those four tips above, I promise you this curry will be foolproof and you’ll be picking up coconut milk and lemongrass on the regular to remake this meal again and again for your family.

I know once the weather cools down here in Texas, this Lemongrass Coconut Chicken Curry will end up being a weekly comfort meal for <3M and I. Plus, the leftovers are great for lunch the next day!

Lemongrass Coconut Chicken Curry

5.0 from 1 reviews
Lemongrass Coconut Chicken Curry
 
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Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, halved and sliced
  • 3 cloves garlic, chopped
  • 1 teaspoons freshly ground black pepper
  • 1 tablespoon sugar
  • 1½ tablespoons grated ginger
  • 2 pounds boneless, skinless chicken thighs, cut into strips**
  • 1-2 dried red chili peppers*
  • 2 stalks lemongrass, green tops removed then pale ends cut in half and smashed to release flavor
  • 2 tablespoons curry powder
  • 4 tablespoons tamari (or soy sauce)
  • ½ teaspoon salt, optional
  • coconut cream from one 16oz can of coconut milk
  • 4 cups cooked basmati rice, for serving
Instructions
  1. Heat olive oil in a medium skillet over medium heat.
  2. Add the onion and garlic.
  3. Cook, stirring frequently until the onions begin to caramelize, about 7 minutes.
  4. Add the salt (optional), black pepper, sugar, chopped ginger and chicken.
  5. Cook over medium-high heat until the chicken begins to brown, about 10 minutes.
  6. Add the chili peppers (optional), lemongrass, curry powder, soy sauce and coconut cream (skim the cream from the coconut milk, leaving the clear coconut water).
  7. Stir to combine
  8. Reduce the heat to medium-low and cook until the chicken is cooked through.
  9. Adjust seasoning as needed (salt, spice, thickness)
  10. Discard the chili peppers and lemongrass before serving.
  11. Serve warm with rice
Notes
* If you aren't a fan of spice, leave the red chili pepper out of this recipe
** If making vegan, use one block of pressed tofu

 

Creamy Polenta with Spicy Shrimp

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Creamy Polenta with Spicy Shrimp is a comfort dish with soft, cheesy polenta and spicy sautéed shrimp in a smoky tomato sauce.

Polenta has this reputation as being a fussy mess of dish to make but in reality, it’s truly a cinch! My recipe for Creamy Polenta with Spicy Shrimp is delicious, comforting and the perfect dish to hook you on homemade polenta!

Creamy Polenta with Spicy Shrimp

When I first started cooking with polenta I was using those rubbery tubes of polenta you buy in the grocery store. You know the exact tubes I’m talking about….As a side note, I must say, whoever got the idea to make polenta and put it in a plastic casing to sell it at the grocery store is a pure genius! They’re making bank on it!

Now that I’ve mastered making polenta at home, I’m completely appalled with myself for wasting so much money on a tube of polenta when a bag of cornmeal can make 10x the amount of polenta for just a fraction of the cost and all in less than 30 minutes.

Polenta truly can be made in 4 easy steps —

  1. Boil water
  2. Pour in cornmeal
  3. Vigorously whisk polenta for 2 minutes
  4. Cover & simmer on low for 20 minutes

Voila! You have homemade polenta in literally in less than 30 minutes.

Creamy Polenta with Spicy Shrimp

As I mentioned, since polenta has this notion of being an impressive dish, when you  make this for others, don’t tell them just how easy it was for you to whip up! You should simply sit back, relax and let the compliments roll in because truthfully, you did make a spectacular dish of polenta and those 2 minutes of whisking makes the praise well deserved!

In this dish for Creamy Polenta with Spicy Shrimp, I kick up the polenta a notch by melting in a handful cheese then topping it with sauteed onions, a simple fresh tomato sauce, and spicy shrimp.  The great part about making this meal, is that while the polenta is simmering, you have just enough time to prep and cook the sauce and shrimp.

Besides the polenta, the other key ingredients in this Creamy Polenta with Spicy Shrimp recipe are fresh thyme and smoked paprika.  Since the shrimp are cooked on the stovetop rather than on the grill, the smoked paprika adds a hint of spice and smokiness that melts deliciously into the cheesy, soft polenta.

Creamy Polenta with Spicy Shrimp

As for the thyme — which needs to be fresh — it brings an herby depth to the meal which is added right at the end of cooking. If you choose to use dried thyme in place of fresh, I take no blame in the final results or your review of my Creamy Polenta with Spicy Shrimp. I’m warning you, they key here is fresh thyme.

This Creamy Polenta with Spicy Shrimp dish is true comfort food. It’s an impressive, show-stopping meal that will leave you feeling warm, full and undeniably happy with your own culinary talent. It’s the type of meal you want to savor but it also fits in well to a time-crunched weeknight!

5.0 from 2 reviews
Creamy Polenta with Spicy Shrimp
 
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A comfort dish with creamy, cheesy polenta and spicy sauteed shrimp in a smoky tomato sauce.
Serves: 4 meals
Ingredients
  • 2 teaspoons salt, divided
  • 1 cup polenta or yellow cornmeal
  • ⅓ cup grated Parmesan
  • ⅓ cup shredded Italian cheese
  • 1 tablespoon butter
  • ½ cup diced yellow onion
  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes*
  • 1 cup grape tomatoes, halved
  • ~24 medium shrimp, peeled and deveined
  • ½ teaspoon cajun seasoning
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 1 teaspoon sweet smoked paprika
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons cream**
  • Optional: additional grated cheese, thyme or red pepper flakes for garnish
Instructions
  1. In a medium saucepan, bring 1 teaspoon salt and 4 cups of water to a boil.
  2. Once boiling, reduce stove to low and slowly add in the polenta whisking constantly during the addition
  3. Continue to whisk vigorously for 2 minutes then cover and simmer on low for 20 minutes
  4. While the polenta simmers, begin cooking the vegetables and shrimp
  5. In a medium bowl, toss the shrimp with the cajun seasoning, cumin, chili powder, ¼ teaspoon salt, and smoked paprika. Set aside
  6. Heat the olive oil In a large skillet over medium-high heat
  7. Add the sliced onions, garlic and red pepper flakes
  8. Cook until onions begin to brown lightly
  9. Add in the grape tomatoes and cook until soft
  10. Once the tomatoes are softened, add in the shrimp and saute until cooked on both sides, about 2-3 total
  11. To finish the shrimp, onions and tomatoes add in the thyme leaves and 2 tablespoons of cream, stirring lightly and remove from heat.
  12. To finish the polenta, once 20 minutes has passed, remove the polenta from the heat whisk in the butter, cheeses, and salt until incorporated throughout.
  13. To serve, spoon polenta into a dish and top with the shrimp and vegetables
  14. Garnish with additional fresh thyme, grated cheese or red pepper flakes
Notes
*If you have a mild palate when it comes to spice, I would suggest leaving the red pepper flakes out and simply rely on the cajun seasoning for spice. You can always add a bit of red chili flake prior to serving if more spice is desired.
**Milk may be substituted but it's not recommended to use anything less than 2%

Creamy Polenta - Pinterest

Bucatini Pasta with Rosemary Breadcrumbs

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Inspired by a trip to Italy, Bucatini Pasta with Rosemary Breadcrumbs is a savory yet simple pasta dish filled with fresh rosemary, garlicky breadcrumbs, and grated parmesan cheese.

Bucatini Pasta with Rosemary

Here’s the truth — I have never been a pasta fan. I’ve never really craved it and I don’t order it when out to dinner. In fact, I tend to avoid Italian restaurants altogether. But during our recent trip to Rome, it was a bit difficult to avoid Italian restaurants and pasta because, well….“When in Rome…”

Right?

Right.

So obviously, pasta in the States is definitely nothing like pasta in Italy. Italy has real pasta. I mean, they invented pasta. Their pasta is fresh pasta.

Bucatini Pasta with Rosemary

It’s pasta made with Grandma’s recipe and hand-rolled moments before it’s delivered to the table — pasta. In short, Rome has forever changed my feelings towards pasta. I’ve decided that I will now eat pasta…

When I’m in Italy.

Or, when I can recreate the loveliest pasta dish that I’ve ever tasted at home in my own kitchen using fresh ingredients, quality olive oil, and hand-grated cheese. My version of Rome’s Bucatini Pasta with Rosemary Breadcrumbs is the simplest yet most delightful pasta dish you will ever make. Ever.

The Pantheon

The Pantheon

Bucatini Pasta with Rosemary Breadcrumbs is a dish that’s meant to make an impression. It looks as if you worked for hours to create the herby, garlicky, golden, toasted breadcrumb-topped dish.

But in reality, once the prep work’s done, it’s a 10-minute dinner that will have you sipping wine and wishing that you were eating in front of the Colosseum.

Colosseum

The Colosseum

Colosseum

The Colosseum

Bucatini Pasta with Rosemary Breadcrumbs was my first order of pasta in Rome and it’s the dish that I wished I had ordered for every meal during our stay. I knew upon first bite that this meal was one of the first dishes I’d recreate in my own home kitchen (along with my Athenian Garbanzo Bean Salad).

Bucatini Pasta with Rosemary

If you aren’t familiar with bucatini, it’s a long, thin, tubular pasta. It looks similar to spaghetti but it’s more round and has a thin hole running through its center. When it’s cooked al dente, it has a slight chewiness to it that pairs nicely when tossed with the crunchy, golded breadcrumb and parmesan cheese mixture.

The main ingredients of this pasta, rosemary and garlic, bring comfort in every bite.  The bucatini’s savory pairing of rosemary with a touch of garlic and a hint red pepper flakes brings an undertone of heat and warmth to the dish. You’ll truly love the subtle bit of spice the red pepper adds to the pasta! Plus, there’s a burst of sweetness from the roasted tomatoes just before serving. Although this step is optional, I completely recommend you putting in the extra effort and roasting a pint of tomatoes — it definitely elevates the dish’s fanciness level!

Trevi Fountain

Trevi Fountain

Since this is Her Modern Kitchen, I chose to step it up a notch and strayed a bit from the traditional making of Bucatini Pasta with Rosemary Breadcrumbs by using panko breadcrumbs for added crunch in place of day old bread. This panko breadcrumb swap not only means your breadcrumbs are crunchier but they’re able to toast a bit longer than traditional breadcrumbs and they keep their crunch once combined with the pasta.

Bucatini Pasta with Rosemary

If you choose to twirl your fork around my Bucatini Pasta with Rosemary Breadcrumbs, I only request you serve it with a crisp glass of Italian Verdicchio or Pinot Grigio and a final grating of fresh cheese.

Bucatini Pasta with Rosemary Breadcrumbs
 
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Bucatini Pasta with Rosemary Breadcrumbs is a savory yet simple pasta dish filled with fresh rosemary, garlicky breadcrumbs, and grated parmesan cheese.
Serves: 4 servings
Ingredients
  • 1 pound bucatini pasta*
  • 4 tablespoons olive oil, divided
  • 1 cup panko bread crumbs
  • ½ cup Italian breadcrumbs
  • 3-4 garlic cloves, minced
  • ½ cup grated parmesan cheese, plus additional for serving
  • 4-5 springs fresh rosemary with stems removed and roughly chopped
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt to taste
  • 2 teaspoons grated lemon zest
  • 1 cup pasta water, reserved before straining the pasta
  • oven roasted tomatoes (optional, see notes)**
Instructions
  1. Bring a large pot of salted water to boil and cook the pasta to al dente, according to the box instructions
  2. While the pasta is cooking, prepare the rosemary breadcrumb mixture
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat
  4. When the oil is hot, add the minced garlic and saute lightly for 2-3 minutes
  5. When the garlic's bitterness has cooked off, add the panko and Italian breadcrumbs, mixing to combine
  6. Stir the garlic and breadcrumb mixture occasionally until the breadcrumbs start to brown and become golden in color. Watch carefully to ensure the breadcrumbs do not burn
  7. Once the breadcrumbs are golden, add the grated parmesan cheese and fresh rosemary to the mixture, stirring to combine
  8. Gently stir in the salt, red pepper flakes and lemon zest
  9. Remove the breadcrumb mixture from the skillet and set aside
  10. Before draining the pasta, reserve 1 cup of pasta water
  11. When the pasta is cooked to al dente and drained, add the remaining olive oil to the skillet over medium heat and let it warm slightly (1-2 minutes)
  12. When the oil is hot, add in the pasta and gently coat with the hot oil
  13. If the pasta looks a bit dry, add in the pasta water ¼ cup at a time
  14. When the pasta is heated through again, add in the rosemary breadcrumb mixture and toss to coat
  15. Serve immediately with a final grating of parmesan cheese and roasted tomatoes
Notes
*Spaghetti would be a fine substitute if bucatini cannot be found

**To make the oven roasted tomatoes -- 1) Preheat the oven to 400*F 2) Line a large baking sheet with foil, coated lightly with olive oil 3) Toss a pint of grape tomatoes with 1 tablespoon olive oil and salt & pepper to taste. 4) Place the tomatoes on the lined baking sheet and roast in the over for 30-40 minutes, tossing half way through

 

Slow Cooker Mole Chicken Tacos

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Just in time for Cinco de Mayo, these Slow Cooker Mole Chicken Tacos cook all day so you can enjoy a delish Mexican meal while kicking back with a margarita.

With these Slow Cooker Mole Chicken Tacos, I’ve simplified the traditional, mole-making process while preserving all the mole flavor. These tacos also come together quickly in the morning then cook all day long in your slow-cooker so when dinner time rolls around, all you have to do is shred the chicken and add your favorite toppings.

Slow Cooker Mole Chicken Tacos 2

This Slow Cooker Mole Chicken Taco recipe is definitely a go-to when I want an easy, flavorful yet healthy meal on a busy weekday. This recipe also results in a large portion and the leftovers freeze well. I often plan to make the chicken for dinner then freeze any extras in smaller portions, so I can enjoy a delicious, home-cooked meal when life becomes a little too busy.

I especially love the Mole Chicken because the chicken itself is so versatile — <3M and I not only enjoy the chicken as a taco but also in quesadillas, added into Mexican-inspired quinoa or rice bowls, and atop salads a la Chipotle Salad-style. Any way you serve it, this Mole Chicken is spectacularly delicious.

Slow Cooker Mole Chicken Tacos 3

If you aren’t familiar with mole sauce, it’s often referred to when speaking of a dark red or brown sauce typically served over meat.  In the rest of the world, the word mole can simply be translated to mean sauce and can come in any color – brown, green, red, or even yellow.

The mole I know and love is the dark red sauce and is traditionally tomato-based with chili peppers and cocoa. I find mole sauce to be warming with a slight undertone of spice from the peppers. It has a great depth of flavor in part due to the cocoa and the heat of charred the peppers.

Traditionally, mole sauce takes time to make which allows flavor to develop. In most recipes, it begins by first roasting and grinding the peppers into a fine paste then simmering this paste with water or broth for hours which requires constant oversight and stirring to ensure it doesn’t brown. Although my Slow Cooker Mole Chicken Taco recipe does take time, it does not require constant attention as the flavor develops during the cooking process within your crockpot — it’s definitely a recipe made for those who would rather eat great food without slaving over the stove for hours on end.

Slow Cooker Mole Chicken Tacos

To bring out the depth of flavor similar to a mole sauce that was stirred and cooked on the stovetop all day, I start with a few base Mexican ingredients and spices — tomatoes, onion, garlic, peppers, cumin, chili powder and coriander. To help add a bit of warmth there’s cocoa powder, cinnamon, nutmeg and peanut butter. (Now, I’m not sure if the traditional mole recipe has peanut butter but I wouldn’t make mine without it! I truly think peanut butter adds this roasted nutty flavor to the sauce that brings it to the next level!) To help balance some of the spice from the adobo sauce and chipotle peppers, there’s a handful of raisins and a bit of sugar added, which also helps balance the acidity from the tomatoes.

Slow Cooker Mole Chicken Tacos - Steps

Although it might be a lengthy ingredient list, my recipe begins simply enough, with a food processor and pureeing all the ingredients. Once everything is combined, I place the chicken breasts in the crockpot, cover them with the mole sauce and let it all cook on low for 6-8 hours. After cooking for so long on low heat, the chicken will be ready to simply fall apart when it comes time to eat. Just before serving, I shred the chicken with a pair of metal tongs or two forks, add the meat and a bit of sauce to a toasted taco shell and top them off!

Slow Cooker Mole Chicken Tacos 2

My favorite way to enjoy Slow Cooker Mole Chicken Tacos is very simply.  I serve mine on a toasted corn taco shell topped with a few slices of ripe avocado, a sprinkle of cotija cheese, and a couple thin slices of red onion. Since the mole sauce itself has so much flavor, these tacos don’t need much more. They themselves are the star of the show and the perfect accompaniment to a Cinco de Mayo margarita, a side of roasted corn, refried black beans or my Honey Chipotle Glazed Sweet Potatoes.

Slow Cooker Mole Chicken Tacos
 
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Serves: 6 cups
Ingredients
  • 1 large onion, roughly chopped
  • ½ cup golden raisins
  • 3 cloves garlic, peels removed & roughly chopped
  • 2 tablespoons sesame seeds
  • 1 chipotle chile in adobo sauce
  • 1 tablespoon adobo sauce (from the chipotle chile)
  • 3 heaping tablespoons of creamy peanut butter
  • 1 15-ounce can no-salt-added tomato puree
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon nutmeg
  • ¼ cup unsweetened cocoa powder
  • 1½ - 2 pounds skinless, boneless chicken breast
  • For serving: corn tortillas, cotija cheese, avocaod, and red onions
Instructions
  1. Place all the ingredients with the exception of the chicken breasts in a food processor.
  2. Pureer the ingredients until a thick, rich sauce is formed.
  3. Place the whole chicken breasts in the bottom of your slow cooker and pour the sauce from the food processor on top, covering the chicken completely.
  4. Cover your slow cooker and cook on low for 6-8 hours or high 3-4 hours.
  5. Once cooked, turn off the crockpot and with the chicken still in your slow cooker, use a pair of metal tongs or two forks to shred the chicken, stirring it into the extra sauce.
  6. As you shred and combine the chicken and sauce, you'll notice the chicken begins to soak up any additional sauce in the crockpot.
  7. To serve, place shredded chicken and sauce on top of a tortilla and top with avocado, cheese, and a bit of onion.

Slow Cooker Mole Chicken Tacos - Pinterest

 

Healthier Basil Pesto

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A healthier and flavorful basil pesto sauce using vegetable broth and walnuts for an added boost of protein and less fat!

I don’t think I’ve ever met anyone who dislikes basil pesto. There’s just something about the mix of fresh basil and garlic that creates a savory, rich flavor combination that seems to fix all the problems in the world. Or at least, all problems are minimized for the 15 minutes you spend eating your pesto flavored dish.

Healthier Basil Pesto - Finished Ingredients

I personally love pesto and tend to keep a jar of homemade pesto on hand in our freezer at all times to quickly add a fresh burst of herbs to our meals. Although pesto is most often paired with pasta for a deliciously, carby entree, <3M and I very rarely use pesto as a pasta sauce.

…

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Crockpot Spicy Chicken & Corn Chili

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As much as I love cooking, on the weeknights after I get home from work, I honestly hate making dinner — which is why I often turn to my crockpot to do the work for me.

I feel as if crockpots were wildly popular while I was growing up but they took a bit of a dip in popularity during my college days. It seemed as if crockpots got a bad rep’ during that time as they were viewed as a cop-out to ‘real home cooking.’

IMG_3465

In reality, it takes a bit of talent to cook with a crockpot, especially as of late now that the blogworld has figured out how to utilize the crockpot for baking cinnamon rolls or mass cooking sweet potatoes to assist in weekly meal prep.

Personally, I like to rely on my crockpot for weeknight meals as it relieves me of the stress of cooking along the clean-up mess that comes at dinnertime. I’m also much more of a morning person so it’s easy for me to work an extra 10 minutes into my morning to prep my evening crockpot meal.  I especially love using my crockpot in the warm Texas Spring and Summer months when it’s much too hot to turn on the stove or heat up the oven.

IMG_3466

My Spicy Chicken & Corn Chili recipe was originally a one-pot stovetop recipe that I converted to the crockpot. The idea struck me on a Sunday morning when we had plans to be out all afternoon and I realized I would not have the energy to stand over a stove and cook dinner once we got home — similar to how I feel after work!

Rather than nixing our meal plan and opting to eat out that night, I decided to modify my original recipe a bit, adjusting ingredients for the all-day cook time in the crockpot.

Thankfully, the recipe turned out just as fabulous in the crockpot as it did on the stovetop. After converting this recipe to the crockpot, I’ve yet to go back to making it on the stovetop. It’s saves me time, dishes, and overall effort and the meal is just as delicious — which is most important!

IMG_3470

<3M and I both love this chili for a few reasons. We love that it’s super chunky in part to the addition of ground chicken, sweet corn, and black beans while also being spicy and smokey thanks to a hefty dose of chili powder and hot smoked paprika. If you’re not into spicy, regular paprika would also work just fine! Diced avocado, shredded cheese and a bit of sour cream usually top our chili before serving. These toppings add great texture and bit of coolness to the spicy, smokey chili.

Since converting my Spicy Chicken & Corn Chili recipe to the crockpot, I also eliminated any extra fat or oils from the recipe, making this chili low fat but high in protein & fiber (nutrition included in below recipe). It’s super filling without leaving you feeling heavy after eating. This recipe also makes a ton of chili, so it’s great for a healthy leftover lunch later in the week.

5.0 from 1 reviews
Crockpot Spicy Chicken & Corn Chili
 
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A healthy, spicy chili fit for a weeknight meal that's low fat while high in protein & fiber to leave you feeling full and with plenty of leftovers for lunch later in the week.
Serves: 6 bowls
Ingredients
  • 1 large yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 3 tablespoons chili powder
  • 2 teaspoons oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon hot smoked paprika*
  • 1 pound ground chicken breast
  • 1 cup mild or medium salsa*
  • 1 15oz can no-salt-added tomato sauce
  • 2 cups frozen sweet corn
  • 1 can no salt added black beans, drained & rinsed
  • 1-2 teaspoons salt, divided
  • Optional for serving: chopped cilantro, sour cream, shredded cheese, avocado
Instructions
  1. Combine all ingredients in the crockpot with the exception of the corn and black beans.
  2. Add in 1 teaspoon salt (additional salt can be added prior to serving)
  3. Stir all crockpot ingredients, breaking up the ground chicken the best you can.
  4. Place the lid on the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
  5. A half hour before serving, scrape down the sides of the crockpot and stir in the drained black beans, frozen corn and adjust salt to your liking.
  6. Place lid back on the crockpot and cook on low an additional 30 minutes until everything is heated through again.
  7. Serve with chopped cilantro, sour cream, shredded cheese and avocado.
Notes
*If you prefer less spicy, use a mild sauce and omit the hot smoked paprika in favor of traditional paprika.
Nutrition Information
Serving size: ⅙th of recipe Calories: 215 Fat: 3 Saturated fat: 1 Trans fat: 0 Carbohydrates: 28 Sugar: 7 Sodium: 775 Fiber: 6 Protein: 24 Cholesterol: 53

Crockpot Spicy Chicken & Corn Chili

Miso Glazed Chicken Thighs with Pan Sauce

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One of my favorite parts about cooking is using new ingredients and one ingredient that seems to be popping up often in the foodie world is miso paste. I first saw it appear on a list for “Top Products to buy at Trader Joe’s.”

Without any idea of what to do with miso paste, I promptly went to TJ’s in search of miso paste. Sadly, I was informed that my store had stopped stocking the product because it wasn’t being purchased.

Well, duh, I thought, it’s because no one knows what to do with it!

I continued my miso paste search and was able to find white miso paste at Whole Foods, which I promptly purchased in haste with the intent on cooking something with it immediately.

Except, I didn’t.

Instead, it sat untouched in my fridge for weeks. Some how it got pushed to the back and hidden amongst all my other fridge goodies. When I rediscovered it, a few weeks later, it was like finding a $20 bill in the laundry!  It was like a secret little present waiting for me to unwrap its deliciousness!

In case you’re new to miso, here’s the cliff notes version:

  • Miso is a Japanese based ingredient made from fermented soybeans mixed with salt.
  • Adding miso to your food brings about an umami flavor and makes the food taste more savory.
  • It comes in three varieties – white, yellow and red
    • White: Short fermentation time with a mild to sweet-salty flavor. Typically used for vinaigrettes, light sauces and sometimes subbed for dairy products.
    • Yellow: Fermented a bit longer than white miso. It may appear lightly yellow or brown in color. It’s best for soups, glazes, or to flavor vegetables in place of butter.
    • Red: Longest fermentation time with a robust meaty-salty flavor. It often leaves ingredients colored with a red, rusty color. It’s strong in flavor and is often used as a marinade.

To me, miso looks like a really thick, grainy hummus. If you’ve ever made hummus from scratch and didn’t puree the beans enough or add enough oil to smooth it out, that’s the look, texture and consistency of miso.

Miso Side by Side

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I debated for a bit on how to use my miso. It’s debut in my kitchen had to be mind blowing or else there was a risk of me never wanting to use it again.

I contemplated using it as a salad dressing atop an Asian inspired, cabbage salad. As a salty buttery glaze for asparagus or bok choy. And as the star of a dish for a main entree.  I finally settled on using it as a marinade that would eventually turn into a salty pan sauce.

Inspired by miso’s Japanese roots, I chose to create my marinade & pan sauce with traditional Asian flavors — garlic, ginger, onion, rice wine vinegar, soy sauce, sesame oil, and chili-garlic sauce for spice. I believe all of these mixed together is the perfect base for any Asian inspired recipe.

Asian Ingredients

Miso Chicken 1

I also chose to use skinless, boneless chicken thighs in place of regular chicken breast because I wanted a more flavorful, hearty meat to play off the sweet-salty flavor of the white miso. Choosing skinless and boneless made it a bit healthier and cut down on the cooking time since I planned to cook them on the stovetop. I definitely think chicken breast can be substituted in this recipe but the chicken may take on too much of the marinade flavor rather than complimenting it in the way that the chicken thighs do.

Miso Chicken 2

Since this recipe also uses the sauce as a marinade, it’s best to plan a head for this meal and make the marinade the night before or in the morning so the meat has a bit of time to tenderize and take on flavor.

Miso Chicken 3

To round out this meal, you can serve the chicken atop a cooked grain like quinoa or brown rice — adding a spoonful of the pan sauce for flavor.  We chose to enjoy the miso chicken with a side of spicy, roasted broccoli,  a delicious, quick recipe I plan to share soon!

If you choose to venture into the world of miso, this is a great, easy, first recipe to start out with!

Have you used miso before? Was it the white, yellow or red variety?
What’s your favorite miso recipe? I’d love to try others!

Miso Glazed Chicken Thighs with Pan Sauce
 
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Salty Asian marinaded chicken thighs with miso, garlic, ginger, and sesame oil that turn into a quick easy pan sauce for deliciously simple meal!
Serves: 3-4
Ingredients
  • 2 pounds skinless, boneless chicken thighs
  • 2 tablespoons soy sauce
  • 3 tablespoons white miso paste
  • ¼ chopped, white or yellow onion
  • 2 large cloves of garlic, or 3-4 small to medium cloves
  • 1 tablespoon ginger
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil, separated
  • 2 teaspoons cornstarch
  • ¼ cup water
  • ⅓ cup vegetable or chicken broth
  • ¼ cup chopped cilantro, optional
  • 1 lime, optional
Instructions
  1. Place chicken thighs in a leak-proof container and set aside.
  2. In a food processor combine soy sauce, miso, onion, garlic, ginger, vinegar, sesame oil, and 1 tablespoon of olive oil.
  3. Once fully blended, spoon over the chicken thighs until completely covered.
  4. Let marinade in the refrigerator for 6-8 hours, or best, overnight
  5. When ready to cook, heat a large skillet over medium heat and add the remaining olive oil.
  6. When hot, add the chicken thighs and cook for 3-5 minutes per side.
  7. While the chicken browns, whisk together the cornstarch and water to be used as a thickener for the pan sauce.
  8. Once the chicken has browned on both sides, but not fully cooked, remove from heat and set aside.
  9. Add the marinade to the hot skillet and whisk in the vegetable broth, scrapping the browned chicken pieces from the bottom of the pan.
  10. Continue whisking the sauce until it comes to a low boil.
  11. Add in the water and cornstarch mixture to thicken slightly and whisk continuously until all lumps are dissolved.
  12. Now return the chicken to the hot skillet and finish cooking until done all the way through.
  13. Remove chicken from pan for serving.
  14. Spoon a bit of pan sauce over each chicken thigh, top with a bit of chopped cilantro and a squeeze of lime juice.

 

Dal Makhni (Indian Black Lentils)

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So I’ve been gone for a few weeks but as I mentioned earlier, it’s because I was in India getting married – no big deal.

We had a great wedding, my parents thoroughly enjoyed all the Indian wedding traditions, we were able to visit with some of my new Arora family members, and were even swept away for a mini honeymoon to Udaipur – where we got to ride a camel and relax a bit, just the two of us, before heading back to the States!

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Ramu the Camel

In India, after the marriage, it’s tradition for the new wife to cook for her husband’s family for the first time.  Which isn’t a problem, because obviously, I love to cook! But prior to our travels, <3M had mentioned to his family that I had made a healthified version of Dal Makhni and THIS was the meal they requested me to make. It doesn’t sound like that big of a deal but I had only made it once before…in the States…using a crockpot…with proper measuring tools.

My first time making healthified Dal Makhni, <3M doubted my ability to make the traditional, creamy dish – as Dal Makhni translates to Butter Lentils.  He even refused to call it Dal Makhni when I told him I was making it, saying lets just call it “dal” [aka lentils] so I didn’t set false expectations.

M<3 was skeptical because to him, Dal Makhni is a signature dish. It’s the dish that he judges all Indian restaurants on. He believes that the quality of a restaurant’s Dal resonates to the quality of the restaurant overall.  So for him – Dal Makhni is a BIG DEAL.

So when he tasted my healthier version of Dal Makhni, he [and our friend Punit who also came to judge] were pleasently surprised to find that I did in fact make a traditional Dal Makhni – maintaining its authentic buttery and creamy flavor without all the actual butter and cream.  To them, that night, I was a food hero – making them homemade Dal Makhni – the same Dal which they recalled eating at home in India.

So really, making my healthier Dal Makhni is truly no big deal but having to make it in India WAS a big deal.  Not only was I cooking in a kitchen I wasn’t quite used to,  I’d be making this meal without measuring tools, hoping the ingredients in America translate to the same thing in India, cooking it on a stovetop rather than a crockpot, and on top of everything else – when we arrived, I found out that the family had a professional chef cooking for them that week to lessen the household chores.

This was just the icing on the cake – not only was I cooking for the family for the first time but I had to do it in front of a professional chef who would undoubtedly be watching me and judging my Indian cooking skills with skepticism.

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The Professional Chef

In my family, my Mother, Grandmothers, and Aunts are all wonderful cooks.  Cooking is our thing. It’s how we show our love to the people close to us.  It’s how we show we’re the caretakers.  To me, cooking a wonderful dish for <3M’s family for the first time was significant.  It was proof to them that I’d take care of him forever and always, and that he’d be well fed and forever loved.  Because as I mentioned, to me, in my family, Food = Love.

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Since failure was not an option, I prepared for my cooking adventure prior to packing for India – by ensuring I packed two basic measuring tools that I knew could get me through cooking for the family the first time. My tools of choice were a measuring cup – a bright orange, Tupperware quarter cup and a stainless steel measuring spoon – the 1 teaspoon to be exact [both belonged to my Grandma Greene – so I was stacking the the deck by bringing good cooking ju-ju with me]!  With these two tools, my knowledge of cooking, and by writing a detailed grocery list, I set out to cook Healthified Dal Makhni for the family!

And it was a success [or at least they told me it was!].

Everyone said they loved it, the professional chef even signed off on my Dal Makhni, complimenting me saying even home cooks and Indian chefs have trouble making an authentic Dal Makhni the way I did.

So here it is, here’s healthified Dal Makhni [the crockpot version].  It has the same creamy, buttery, rich, savory flavors as traditional Dal Makhni but with less than a quarter of the fat and calories of the original [I ran the nutritionals!]. It’s the perfect comfort food served atop some rice [I prefer brown]!

Crockpot Dal Makhni
 
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Serves: 4-6 servings
Ingredients
  • 1 cup tomato puree [2 large tomatoes, roasted & pureed or use canned]
  • 2 cup urad saboot [black lentils]
  • 2 dry, whole red chile
  • 1 tbsp ginger
  • 4 medium to large cloves garlic
  • 15 oz red kidney beans, cooked [I use canned]
  • 2 tbsp butter
  • 1½ tsp salt
  • 3 cups vegetable broth [or water]
  • ¾ tsp nutmeg powder
  • ½tsp garam masala
  • 3 tsp roasted cumin powder
  • 4 tbsp kasoori methi [dried fenugreek leaves]
  • 1 tsp ground fenugreek powder
  • ½ tsp red chile powder
  • 1 ½ tsp aamchoor powder
  • 1 tsp kati salt [black salt]
  • 2 ½ tsp ground coriander
  • ½ tsp cinnamon
  • ⅓ cup fat free half and half
  • 2-3 tbsp more unsalted butter
Instructions
  1. Make the tomato puree, if using, see Notes for instructions and set aside.
  2. Par-cook the lentils by bringing a pot water to boil. Add lentils and boil 10 minutes. Turn off heat and let sit for roughly 30 minutes. Drain lentils & set aside.
  3. Prepare the chile-garlic-ginger paste by grinding together with a mortar & pestle.  Set aside.
  4. Once the above is prepped, add the par-cooked lentils & 3 cups vegetable broth [or water] to crockpot with first 2 tbsp butter, and the chile-garlic-ginger paste. Add in spices [salt, nutmeg, garam masala, cumin,fenugreek leaves & powder, chile powder, aamchoor powder, kati salt, coriander & cinnamon] and tomato puree.
  5. Let everything cook on high for 4 hours [or on low for 6-8 hours].
  6. Before serving, add red kidney beans, half & half and additional butter.
  7. If you like your dal a little less thick, stir in an additional ½ to 1 cup vegetable broth [or water].
  8. Let cook another 20-30 minutes before serving.
  9. Serve over rice & garnish with cilantro and a cool size of yogurt.
Notes
*If roasting your own tomatoes, pre-heat oven to 450 degrees.  Place tomatoes upside down on a baking sheet and score and "x" on the bottom of both.  Roast in the oven for 30-40 minutes.  Let cool, peel away skin, and puree until smooth.

Adapted from: http://www.novicehousewife.com/2013/10/22/garam-
masala-tuesdays-slow-cooker-dal-makhani/

 

 

Fish Tacos with Spicy Chipotle Slaw

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Living in Austin, I no longer have to endure extreme cold weather.  Anything below 30 is considered extreme here, and we Austinites begin to curse Mother Nature if it lasts too long.  Sadly, this year, it’s lasted too long and this past month has been brutal with ice and below 30 temps. But even when Mother Nature’s cruel, she does treat us on the occasion with a warm, sunny weekend – giving us a little short burst of sunshine to remind us how wonderful the hot, Austin summers can be.

FishTaco

Today was one of those days when Mother Nature gave Austin a little dose of warmth. It’s these days that I want to keep forever. I want to soak up every last bit of it and reminisce about the hot July & August to come.  The best way to bring summer back for the evening is by indulging in a summer classic – tacos.  Living in Austin, I eat a lot of tacos but fish tacos are by far my favorite.

And on a hot Austin evening, nothing taste better than fish tacos.

The only problem is, most fish tacos are fried, smothered with a creamy slaw and served with a side of lard-infested refried beans & white rice colored orange from paprika. Most tacos are then washed down with a heaping glass of frozen margarita.  Some how, this meal in concept seems so healthy because it’s fish, and fish is healthy, right?  Wrong.  It’s only healthy if you cook it properly and because fish tacos are fried and smother in creamy slaw this “healthy” fish taco just became a huge fat and calorie bomb.

TacoMixins

But it doesn’t have to be that way.  Fried fish and mayo-based coleslaw aren’t required for flavorful, crunchy fish tacos.  I have yet to find a classic fish taco here in Austin that meets my health standards. There’s plenty of salmon or ceviche or tuna tacos but these aren’t the traditional fish tacos I’m  looking for.  Unable to find that classic, healthier fish taco, I  created my own, healthified fish taco at home.

My fish tacos use blackened seasoning for a smoky, spicy flavor and are paired with fresh ingredients like cilantro, lime, & jalapeño. I top them with a zesty chipotle slaw made with greek yogurt in place of mayo and a dollop of avocado crema!
20140126_194831Combined, these ingredients give the tacos a hit of fresh flavor, a ton of crunchy texture, and a touch of spice. Served on corn tortillas and rounded out with more slaw and a smokey, Mexican street corn salad on the side for added veggie power (future recipe, to come), this meal is perfect on a hot Austin night [or for that rare winter evening when Mother Nature teases us with hopes of summer].

Before reading the recipes, I have to say, it seems like a lot of components for one dinner but the truth is, with Mexican food, a lot of the same ingredients are carried over from one dish to another.  For timing’s sake – it’s best to prep all ingredients first [cilantro, jalapeño, lime, red onion & garlic] then begin making each of the components – beginning with the corn salad & coleslaw as these need at least 30 minutes to sit for their flavors to truly develop.image_3Trust me, if you do the prep work ahead of time, assembling the meal afterwards really is a breeze – and well worth the effort!  These tacos can also be made with chicken if you aren’t a fish fanatic! Below’s the recipe I use when making the tacos for <3M [chicken] and I [fish].  There’s always plenty of leftovers the next day too, which go great atop a salad or stuffed again into some more corn tortillas.

 

Fish Tacos with Chiptole Slaw & Avocado Crema
 
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Serves: 4 tacos
Ingredients
  • 1 bag traditional coleslaw mix
  • ½ cup plain, greek yogurt (I use 0%)
  • juice of half a lime
  • 1 large clove of garlic, pressed
  • 2 chipotle chiles packed in adobe sauce, finely diced OR 1½ tablespoons chipotle-adobe salsa
  • ¼ cup diced, red onion
  • ¼ jalapeño, deseeded & finely diced
  • ¼ cup cilantro, chopped
  • salt to taste
  • 1 small avocado
  • 2 tablespoons plain, greek yogurt (I use 0%)
  • 1 tablespoon fresh squeezed lime juice
  • 2 tablespoons red onion, diced
  • 2 tablespoons cilantro, chopped
  • 1 small clove of garlic, pressed
  • 2 mahi-mahi fillets
  • 3-4 teaspoons blackened seasoning
  • 4 corn tortillas (6-inch)
  • ½ tablespoon olive oil
Instructions
  1. First make the slaw.
  2. In a large bowl, whisk together greek yogurt, lime juice, chipotles, and garlic.
  3. Add in cabbage mix, red onion, jalapeño, and cilantro.
  4. Stir to combine and salt to taste.
  5. Let the marinate in refrigerator at least 30 minutes prior to serving so flavors fully develop.
  6. Next, make the avocado crema.
  7. In a small bowl, mash the avocado with the back of a spoon until creamy. [A cocktail muddler also works well].
  8. Mix yogurt and lime juice with mashed avocado then stir in remaining ingredients.
  9. Salt to taste.
  10. Now, start on the fish for the tacos
  11. Do the same for the mahi-mahi (about ½ teaspoon per side, per fillet, no needed for pound out the fish though!).
  12. Heat olive oil in a large frying pan over medium-high heat. Place the chicken & fish in the pan and cook 2-3 minutes per side.
  13. Once cooked, remove from pan and using two forks, shred the fish into pieces.
  14. Now, assemble the tacos by slightly warming the tortillas on a dry frying pan or in a microwave with a damp cloth [to keep the tortillas from drying out].
  15. Place the shredded fish in center of the warm tortillas, top with chipotle slaw and a spoonful of avocado cream.
  16. Serve with additional slaw on the side
Notes
The slaw may seem a tad dry prior to refrigerating but the salt allows moisture from the cabbage to be drawn out and a creamier texture will develop before serving.