Coconut Veggie Curry (Paleo)

Hello, all! It has been a very long time since my last post. But, to let everyone know, I am alive and well and have been living in Thailand now for the last month and a half. You can see my adventures on my other blog, Teach. Eat. Travel. Repeat.

I’ve been loving my time in Thailand, but the one thing I was really missing was cooking. So, I invested in an electrical skillet/wok to make some home-cooked meals some nights. Meaning… I can start up this food blog again! This time, it’ll be featuring fresh and in-season ingredients that I pick up from my local food stands and market.

To kick this blog back off, here’s a very Thai-ish meal (minus the spice) that I prepared with all of the ingredients literally down the block from me!

Coconut Veggie Curry (Paleo)

Ingredients:

1 tbsp coconut oil

3 garlic cloves, minced

1 tbsp freshly grated ginger

1 large carrot, peeled and cut into sticks

1 head of broccoli, chopped into florets

1/2 head of cauliflower, chopped into florets

1/4 head of cabbage, chopped

3/4 cup of water (broth would probably be better, but I can’t find any in Thailand!)

250g full-fat coconut milk

1/2 tbsp curry powder

Pinch of cayenne pepper (by all means, add more! I just needed a break from spicy foods)

125g shimeji mushrooms

2 tomatoes, diced

1 large handful of snow peas, ends removed

salt and pepper, to taste

Directions:

Heat oil over medium-low heat and add in your garlic and ginger. Cook until fragrant. Add in your carrots, broccoli, cauliflower, and cabbage and cook for 10 minutes. Stir in the water, coconut milk, and spices. Higher the temperature to medium heat and place a lid on top. Let cook, stirring occasionally until veggies shrink in size (about 15 minutes). Stir in mushrooms, tomatoes, and snow peas and cook for an additional 3 minutes. Add salt and pepper and serve!

Advertisement

Mushroom and Goat Cheese “Risotto” (Grain-Free)

I don’t think I was ever a big rice person. Therefore, when I cut out most grains, rice was not one of those foods I craved.

Except when it came to risotto. I mean, come on, even the word “risotto” is fun to say (risotto, risotto, risotto… try saying that 10 times fast!)

Once at a restaurant, I had a goat cheese and mushroom risotto that was AMAZING. Like, is-it-possible-that-can-marry-this??? good. So, I’ve recently tired to recreate this with a cauliflower rice version. And voila! Love is in the air again!

Mushroom and Goat Cheese “Risotto” (Grain-Free)

Ingredients:

1 tbsp ghee (or butter)

1/2 onion, chopped

2 tbsp minced garlic

1 tbsp dried thyme

1 large portobello mushroom, chopped into small pieces

3 cups raw cauliflower rice 

1/4 cup plain, whole milk yogurt

1/4 cup unsweetened almond milk

3 tbsp goat cheese

salt and pepper, to taste

Directions:

Heat ghee in a pot and add in onions, garlic, and thyme. Sauté for 5 minutes. Add in mushrooms and continue cooking for 8 minutes. Stir in cauliflower and cook for 5 minutes. While waiting, add yogurt and milk to a small bowl and whisk together. Add yogurt mixture to the pot. Bring risotto to a boil for 1 minute and then turn to a simmer and cook for 10 minutes. Stir in goat cheese until melted. Add in salt and pepper and serve.

No-Crust Feta, Spinach, and Mushroom Pie

It’s almost time. Yup, that’s right. Back to school! Oh winter break, how I will miss you. This semester is going to be sooo crazy. I’m pretty much on campus from 7:30 in the morning till 5:00 at night Monday through Friday. Happy happy, joy joy. Actually, I’m kinda excited because I’m taking sign language! It’s one of those classes I’ve always wanted to take 🙂

Hmm, do you think eating a bunch of spinach will give me enough energy? Hey, it worked for Pop-eye, right? I think it’s worth the attempt with this:

 No-Crust Feta, Spinach, and Mushroom Pie 

Ingredients:

1 and 1/2 lb fresh spinach

1 small onion, chopped

2 garlic cloves, minced

2 portobello mushrooms, stems and gills removed, chopped

3/4 cup shredded or crumpled feta

2 tbsp lemon juice

2 tbsp pimentos

1 tbsp dried parsley

1/2 tbsp crushed red pepper flakes

1/2 tsp garlic powder

1/4 tsp nutmeg

1/4 tsp salt

pepper to taste

3 eggs

1/4 cup milk

1/3 cup whole wheat flour

Directions:

Preheat oven to 375 degrees. Spray a 8 or 9 inch pie pan with cooking spray. Fill a pot with about 4 cups water and bring to a boil. Gradually add spinach and stir until wilted (you can also simply steam the spinach until wilted). Drain the spinach in a colander, pressing down with a spoon to get as much water out as possible (once the spinach cooled, I even squeezed the it with my hands). Place spinach in a large bowl and set aside.

Heat olive oil in a skillet over low heat and sauté the onion for 5 minutes. Add garlic cloves and sauté for 2 minutes. Add mushrooms and continue cooking for an additional 5 minutes. Add the onions, garlic, and mushrooms to the spinach along with the feta, lemon juice, pimentos, parsley, pepper flakes, garlic powder, nutmeg, salt, and pepper. Mix altogether.

In a separate bowl, whisk together the eggs, milk, and flour. Pour the flour mixture on top of the spinach mixture and mix all together. Pour in pie pan and place in the oven for 35-40 minutes. Let stand for 10 minutes before serving.