Creamy Chicken Curry Sauce with Rice Noodles (Khao Soi)

I'm currently obsessed with curry now. I came across this creamy chicken curry sauce and just had to try it. It was so simple and fast to make yet so packed with flavor. The rice noodles are a nice change from just rice.

Ingredients: 
2 tbs vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
3 tbs Thai red curry paste
2 tbs curry powder

2 green onions, chopped
1 cup coconut milk
1/2 cup low-sodium chicken broth
2 boneless skinless chicken thighs (about 8 oz), cut into bite-size pieces
1 tsp fish sauce
1 1/2 teaspoons sugar
8 ounces rice noodles
Cilantro
Roasted chopped peanuts

Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste, curry powder, and green onions and cook for another 30 seconds, stirring constantly.

Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering.

Drain and divide between two bowls. Top with curry, cilantro and peanuts.

Enjoy!

Chocolate Chip Cupcakes

Chocolate cupcakes filled with chocolate chips and topped with Nutella buttercream frosting and more chocolate chips...

Ingredients:

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup greek yogurt
3/4 cup semi sweet chocolate chips

For Buttercream recipe see Cookies n Creme Cupcakes

Preheat oven to 350 degrees. Line one 12 cup muffin pan with paper liners.

In a medium bowl, sift together cocoa, flour, baking powder, and salt. Set aside. 

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. 

With mixer on low speed, add flour mixture in two batches, alternating with greek yogurt and beginning and ending with flour. Gently fold in chocolate chips.

Pour batter into cups. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

Cool in pan 5 minutes then transfer to a wire rack to cool completely.

Top with Buttercream and chocolate chips.

Butternut Squash Coconut Curry

I literally went to 4 different grocery stores trying to find tamarind paste and finally found it at an asian specialty store. If you want to try and make this I suggest visiting one first and buying all your ingredients there. Other then the never ending search for ingredients, this curry was quite amazing. I loved how smooth and creamy it was. There was just enough spice and heat, neither overpowered the other. Definitely try this out!

Ingredients:
2 tsp coriander
1 tsp cumin
1 medium (roughly 2 1/2 pound) butternut squash
3 tbs cooking oil
1 large shallot, sliced
4 garlic cloves, minced
1/2-inch knob fresh ginger, minced
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 tsp turmeric
1/2 tsp cayenne (optional, for extra heat)
2 small, dried red chilies (optional, for extra heat)
1 tbs tamarind paste
1 3/4 cup coconut milk
1 cup water
1 tsp salt
Cilantro, for garnish
Cooked rice, to serve

Peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash.

Warm the oil in a large pan over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent.

Add the jalapeño chile, coriander, cumin, turmeric, cayenne, and small dried red chiles (if using). Stir to release fragrance, cooking for 2-3 minutes.

Add the squash, tamarind paste, coconut milk, water, and salt.  Bring to a boil, lower heat, and simmer for about 30 minutes until squash is tender and just beginning to break down.The squash will thicken the curry as it cooks down. 

If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry. ( I did this.)

Garnish each plate with cilantro and serve with cooked rice.

Skinny Triple Chocolate Chip Muffins

These muffins are so moist and chocolaty, its surprised me at how healthy these really are. With only 95 calories per muffin there is no guilt to be had! Its free of flour, butter and sugar.. amazing.

Ingredients:
1 3/4 cup oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup plain greek yogurt
1/2 tsp cream of tartar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 cup hot water
1/2 cup baking stevia OR 1 cup sweetener of choice that measures like sugar
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Set aside.

In a blender, mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips. Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven and distribute the other half of the chocolate chips on top of each muffin.

Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

Once done, let muffins cool a couple minutes before transferring to wire rack. Let cool completely.

Couscous with Golden Raisins and Dried Cranberries

A simple and easy meal to make for lunch, dinner or snack. This will last you a couple days in the fridge and will not disapoint.

Ingredients: 

1 1/2 cups whole wheat couscous

2 cups chicken broth

2-3 tbs olive oil

1/4 cup golden raisins

1/4 cup dried cranberries

1-2 tbs honey

salt and pepper to taste

In a pot, boil chicken broth. Once boiled, add 1 tablespoon olive oil and couscous. Stir then remove from heat. Let stand for 10 minutes.

Transfer coucous to a medium bowl. Mix together remaining olive oil, honey, raisins and cranberries. Salt and pepper till desired taste. 

Enjoy! 

Got accepted to George Brown for Culinary Management, Culinary Management (inter-grated learning), and Baking and Pastry Arts Management!!! HOLLA!! Now what to choose...

Healthy Baked Chicken Nuggets

This is a perfect main for any weekday night. Its easy and takes no time to make. I found this recipe from one of my favourite healthy food websites called skinny taste.