Chicken Basil Coconut Curry Sauce | Healthy Basil Chicken Coconut Curry Recipes

Basil Chicken in Coconut Curry Sauce Recipe 

Ingredients: 
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeño peppers, seeded and minced
2 Tbsp olive oil or grapeseed oil
1 14-oz can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 Tbsp fresh basil leaves, chopped
1 Tbsp finely chopped fresh ginger

Procedures: 

• In a small bowl, mix the salt, coriander, cumin, cloves, cinnamon, ground cardamom powder, black pepper, chili and turmeric. Set aside.
• Rinse the chicken dry. Cut into 1-inch pieces. Put in a bowl and sprinkle the spice mixture on all parts. Coat well and let stand for 30 minutes at room temperature or in the refrigerator for 1-2 hours.
• In a skillet 3 tablespoons oil 1 large heat over medium-high. Add the onion and jalapenos and cook for 3 minutes. Add garlic and cook 1 minute more. Remove the onions, peppers and garlic from the pan and place in a medium bowl. Set aside. Using the same pan for the next step.
• Add 1 tablespoon oil to skillet and heat over medium-high heat. Add half of the chicken pieces, spread out on the plate so that is not filled. Brown for a few minutes on each side. When the chicken pieces are cooked through and no pink remains, remove from pan, add to bowl with onions. Cook the second batch of chicken parts in the same way. Remove from pan, add to bowl with onions.
• Add the coconut milk, a couple tablespoons less, to the pan. In a small bowl, mix cornstarch with remaining coconut dissolve cornstarch. Add corn mixture startch back to the pan with the coconut milk. Cook and stir over medium heat until thickened and bubbly. Mix the Worcestershire sauce. Add chicken mixture, basil and ginger. Cook for 2 minutes to cook through.

Marinated Grilled Shrimp | Sea Food Healthy Marinated Grilled Shrimp Recipe

Marinated Grilled Shrimp

Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined skewers


Procedures:
In a large bowl, combine the garlic, olive oil, tomato sauce and red wine vinegar. Season with basil, salt and cayenne pepper. Add shrimp to the bowl, and stir until well coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade. Lightly oil the grill grill. Cook shrimp on preheated grill for 2-3 minutes per side or until opaque.

Marinated Grilled Shrimp

Marinated Grilled Shrimp

Easy Broccoli Salad | Healthy Easy Broccoli Salad

Easy Broccoli Salad

Ingredients
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Directions

• Place bacon in a deep skillet and cook over medium-high heat until brown. Cool and crumble.
• Cut broccoli into pieces the size of a bite and cut the onion into thin slices bite size. Combine with the bacon, raisins, nuts and mix your favorites.
• To make the dressing, combine the mayonnaise, sugar and vinegar until smooth. Stir in the salad, cool and serve.

Broccoli

Broccoli Rabe with Caramelized Onions Healthy Recipe | Healthy Vegetable Recipes Broccoli Rabe with Caramelized Onions

Broccoli Rabe with Caramelized Onions Recipe

Ingredients: 
Olive oil
1 yellow onion, sliced into slivers, lengthwise (with the grain)
1 large bunch of broccoli rabe (raab, rapini), rinsed and cut into 2-inch long pieces
2-3 garlic cloves, sliced
1/4 teaspoon red chili flakes
Salt
Freshly ground black pepper

Procedures:
1. Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions, spread out in a thin layer. Cook, stirring occasionally until softened and then lightly browned. (Tip: to speed up the caramelization process you can sprinkle a pinch of sugar over the onions.) If the onions start to dry out at all, lower the heat (you can add a little water to them too.) They should brown, but not get dried out.

2. After starting the onion, put a large pot of water to boil. Onions take at least 15 minutes to cook, so you'll have time to get the water boiling. Salt water (about a tablespoon of salt for 3 quarts of water). Prepare an ice bath, fill a large bowl halfway with ice water. Add the rabe to the boiling water. Boil for 1 minute. Use a slotted spoon to remove from water and place in ice bath to stop cooking. Shocking the rabe with ice water will also help keep the bright green rabe.
Note that some people bleach their rabe, some not. Rabe can be quite bitter, scalding and help take the edge off the bitterness. If your Arabic is not particularly bitter, or bitter vegetables like, is easy to skip this stage of bleaching.
Drain the rabe ice water. Use a clean cloth to gently squeeze the excess moisture from the Arabic.

3. Once the onions are lightly browned, remove from pan to a plate. Using the same pan, add another tablespoon of olive oil and heat the pan over high heat. Add the chili flakes. Once the chile flakes begins to sizzle, add the garlic. Once the garlic begins to brown at the edges only add broccoli rabe and onions. Stir well so that it gets rabe topped with olive oil. Cook over high heat until most of the moisture is gone, about 5 minutes if blanched first, a minute or more also if you skipped the blanching.

Broccoli Rabe 

Beef Steak Healthy Recipe | Healthy Beef Recipe Bistek Quick Recipe tips

 Healthy Beef Steak or Healthy Beef Recipe Bistek

Ingredients
1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil

Procedures:
Mix lemon juice or kalamansi and soy sauce. Add meat, garlic and ground pepper. Mix well. Let stand in refrigerator for 30 minutes.

Heat a skillet. Add the oil. Saute the onion rings. Remove from pan and drain on paper towels. Keep warm.

Reheat the oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the meat is cooked, pour the marinade into the pan and boil for 1 minute. Place slices of meat on a plate. Place the onion rings on top. Pour sauce over meat and onions. Serve immediately.

Beef Roast Braised Zinfadel Recipe | Healthy Beef Roast Braised Zinfadel Recipe Tips

Beef Roast Braised in Zinfandel Recipe

Prep time: 15 minutesCook time: 3 hours, 30 minutes

INGREDIENTS
1 (3 1/2 pound) chuck roast, boneless
Salt and ground black pepper
4 oz pancetta, cut into 1/4-inch cubes
2 medium onions, chopped medium (about 2 cups)
2 medium carrots, chopped medium (about 1 cup)
2 ribs celery, chopped medium (1 cup)
1 Tbsp tomato paste
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)
1 can (14 1/2 ounces) diced tomatoes, drained
1 Tbsp chopped fresh oregano
1 teaspoon minced fresh rosemary

Procedures

• 1. If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. In many supermarkets chuck roasts will already be properly trimmed. Salt the roast well and set aside at room temperature while you prepare all the other vegetables
• If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. Salt the roast well and set aside at room temperature while you prepare all the other vegetables.
• Pour a little water into a Dutch oven or other heavy, lidded pot. Set the pot over medium heat and add the diced pancetta. As soon as the water begins to simmer, lower the heat to medium-low and slowly crisp up the pancetta; the water allows some of the fat in the pork to render out without charring the pancetta. When the pancetta is crispy and brown, remove it with a slotted spoon and set aside.
• Preheat the oven to 300°F. Pat the beef roast dry with a paper towel, increase the heat to medium and brown all sides in the pot. Once the meat has browned remove it to a bowl and add the onions, carrot and celery. Shake salt over the vegetables while they cook. Increase the heat to medium-high and saute for 2-3 minutes.
• Add the tomato paste and stir well, saute for another 1-2 minutes. Add the garlic and cook a minute more. Increase the heat to high and add the tomatoes, the pancetta, herbs and red wine. Put the beef roast into the pot, cover, place in the 300°F oven and cook for 3 hours. At the halfway point, turn the beef roast over.
• Remove the pot from oven and transfer beef to a large bowl; Cover with foil to keep warm. Let the liquid to settle in the pot for a few minutes, if you'd like, skim off some of the fat with a wide shallow spoon. Boil the sauce until it is reduced to about 3 1/2 cups.Strain the Liquid through a large fine mesh strainer . Add any juices from the bowl you have the beef in. Boil the sauce again until it has reduced to 1 1/2 cups. Season sauce to taste with salt and pepper.
• Cut the meat into roughly 1/2-inch-thick slices and pour the sauce over them. Serve 

Pork Roast with Mushroom Gravy Pork Recipe | Healthy Pork Roast Recipe tips

Pork Roast with Mushroom Gravy

Ingredients
1 (5 to 7 pound) pork loin or butt
1 whole head garlic, cloves separated and peeled
Emeril's Red Hot Sauce or other hot sauce
1 tablespoon Essence, recipe follows
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 medium green bell pepper, seeded and chopped
2 tablespoons teriyaki sauce
1 teaspoon Worcestershire sauce

For the Gravy:
6 tablespoons butter

4 tablespoons flour
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1/2 bunch green onions, green and white parts chopped separately
2 cups rich beef stock
1/2 cup heavy cream
1 pound button or cremini mushrooms
2 tablespoons teriyaki sauce
   Salt
   Freshly ground black pepper

Directions

• Preheat the oven to 450 degrees F.
• Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
• Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
• Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
• While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
• Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.