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Thai Chicken Pasta Salad

Published in Weekly Recipes
Thai Chicken Pasta Salad
Prep Time: 15 minutes Cook Time: 7 minutes Serves: 4+
•2 Chicken Breasts, butterflied and cut into cubes
•1 Pkg  (13.25 Ounce) Medium Shell Pasta, or alternate as preferred
•5-6 Leaves of Kale, chopped
•1 Cup Peanuts, unsalted
•2 Cups Broccoli, chopped
•1 Cup Sprouts
•1 Cup Carrot, diced
•½ Cup Yellow Bell Pepper, diced
•½ Cup Red Bell Pepper, diced
•½ Cup Raisins
•½ Cup Golden Raisins
•½ Cup Cashew Pieces
•1 Clove Garlic
•6 Tbsp Olive Oil
•2 tsp Curry Powder, divided see below
•1 tsp Red Pepper Flakes
•1 tsp Sesame Seeds
•1 inch of fresh ginger, divided see below
•Salt & Pepper to taste
•Prepare noodles and set aside.
•In a food processor combine: peanuts, oil, red pepper flakes, sesame seeds, 1 tsp of curry, garlic, about half of the ginger and a dash of salt. Pulse until smooth.
•In a skillet, add cut chicken, the remaining curry, grate the remaining ginger, and a dash of salt and pepper.  Cook thoroughly and set aside.
•In a large bowl combine everything and top with the peanut sauce. Mix well. Refrigerate and serve cold.

Fiesta Stew

Published in Weekly Recipes


Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4+
1 Cup Dried Israeli Couscous (also marketed as "Pearl" couscous)
1/2 Cup Dried Red Quinoa
6 Cups Cups Water, divided see below
3 Tomatoes (Roma, or heirloom variety)
8 Ounce Canned Tomato Paste
3 Leaves of Kale, chopped
1 Small Bell Pepper
1 Jalapeno
1/2 Yellow Onion
1/2 Cup Old Fashioned Oats
1 lb Ground Pork
1-2 tsp Cumin, as preferred
Salt and Pepper, as preferred
In rice cooker, combine couscous, quinoa and 2 cups water - set to "cook." Alternatively, bring water to a boil, add grains, cover and reduce heat to simmer until cooked thoroughly - about 7 minutes.
Meanwhile, process tomatoes in food processor to a sauce. Add 4 cups water, tomato paste, kale and cumin. Bring to a boil.
Next, combine bell pepper, jalapeno, onion and oats in food processor and process to a paste. Add to pork, along with salt and pepper, mixing thoroughly. Form into 1" meatballs.
Drop meatballs into boiling tomato broth.
Cook 7 minutes.
Add cooked quinoa/coucous mixture and cook an additional 5 minutes until fully incorporated.
Serve hot. Top with cheese, optional.