My kids love chicken as well as Indian flavors. I wanted to incorporate some vegetables in the recipe however I didn’t want to cook them together with the chicken. All I did was add the fresh spinach after the chicken was done, which it wilted in just about a few minutes. It was perfect.I am glad I was able to double the batch because when the recipe was done I actually froze half of it to have later during the week. This is key for me right now, if you are as busy as me saving time in the kitchen by making bigger batches is actually working for us. This is a recipe that can be frozen easily.

To obtain the turmeric chicken with spinach recipe make sure you visit my friends at Nuts.com

The post Slow cooker turmeric chicken with spinach appeared first on Eat Good 4 Life.

For this chicken coconut curry I was able to use my new Circulon® 11″ French skillet. What a wonderful skillet to have. It is one of those pieces of kitchen equipment that would make your cooking a lot easier and more confortable when using.

Some characteristics of Circulon cookware are:

• Circulon’s unique circle surface is combined with premium metal-utensil safe nonstick for superior performance that lasts

• Heavy-duty hard-anodized construction is twice as hard as stainless steel

• Dishwasher safe for convenience

• Induction suitable = versatility for your kitchen today, tomorrow and in the future

• Metal utensil safe nonstick on the pan interior and exterior = quick & easy to clean

• Oven safe to 400°F

I think Circulon kitchen ware makes a great gift for newly engaged couples. Their products are solution oriented, innovative, effective and straight forward to use. A wedding means starting a new home with new essentials. Circulon can easily get her kitchen in order, and just like her marriage, their cookware will last a lifetime.

Retailers where you can register Circulon at – are Macy’s, Kohl’s and Target.

Onto the recipe. As you know, this recipe is very versatile. If you like you can use any type of protein. Using shrimp as well as extra-firm tofu will work for those that want to keep it vegetarian.

It also freezes rather well so if you are like me and like to make double the batch and save some for the future this is a great recipe to do that with. It comes really handy when you are super busy and don’t have time to prepare dinner.

You can also use quinoa in place or brown rice to serve this with or even Naan bread. I always have quinoa and brown rice in my pantry so I normally alternate between the two.

GIVEAWAY, Closed

I am pleased to inform you that Circulon is giving away a “Starter Pack” to Eat Good 4 Life readers. Items included in the giveaway ($150 retail value!):
– 4.5 Qt. Chef Pan: $39.99 Retail Value
– 11″ French Skillet: $39.99 Retail Value
– 3.5 Qt. Covered Straining Saucepan: $59.99 Retail Value
– 10″x15″ Cookie Pan: $9.99 Retail Value

Rules:

• You must be 18 yrs old to enter

• Only US residents

• I will announce the winner 6/3

All you have to do is comment below and let me know how you would be using the pans. Super easy to enter right? so good luck.

Elizabeth Bigelow you are the winner of the pan set, Congrats!!

Well I hope you like this versatile and super simple and easy chicken coconut curry recipe. Like I mentioned before, you can also use any type of protein of your choice and keep this vegetarian if you like, so get creative.

Enjoy!

Chicken coconut curry

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes

Ingredients:

• 1 lb chicken breast, diced
• 1 red pepper, roughly chopped
• 5 oz fresh spinach
• 6 oz coconut milk
• 2 tbs olive oil
• 1/2 tsp celtic salt
• 2 scallions, chopped
• Fresh cilantro

Marinade

• 1 tbsp turmeric powder
• 1 tbsp curry powder
• 1 tbsp coriander seeds
• 6 ozcoconut milk
• 2 tbs soy sauce

Directions:

Over medium to high heat, place the coriander seeds in the skillet and roast until fragrant. About 2 minutes. Transfer them to a mortar and pulverized. Alternatively, you can place the cooled seeds in a zip log bag and pound them with a rolling pin.

Place the powder in a bowl together with the rest of the marinade ingredients. Add the chicken and mix through until all the chicken is coated. Marinade for 30 minutes.

Over medium to high heat place the olive oil in the skilled and at the chicken. Cook on one side for about 3-4 minutes. Turn the chicken over and add the red pepper. Cook the chicken and peppers further for another 3 minutes. Add the coconut milk, salt and cook until the sauce reduces. About 2 minutes.

Turn the heat off and add the scallions, spinach and chopped cilantro. Serve with brown rice or quinoa.

NOTE: You can double the batch and freeze leftovers. You can also use any other protein of choice such as shrimp or extra-firm tofu.

This is a sponsored conversation written by me on behalf of Circulon. The opinions and text are all mine.

The post Chicken coconut curry appeared first on Eat Good 4 Life.

This is one of the reasons I wanted to go back to Thailand. I love Thai cuisine and went I first visited the country 15 years ago my trip didn’t include anything food related. This time around it was nothing but focused on food. Culinary school for over a week and learning with several chefs and locations around Thailand.

For our second part of the trip we emerged ourselves into the Southern Thai way of cooking right in Phuket. Very similar to the way they cook in Bangkok, just a few different methods while cooking certain dishes, that is all.

This recipe was taught and passed down to us by a renowned chef. I really couldn’t believe how easy and how awesome it tasted so the minute I came back to the U.S I knew I had to recreate it and post it on the blog. There are two key steps that makes this authentic Thai chicken curry taste like nothing I have ever tasted before:

• First, you have to cook the Thai curry for a few seconds all by itself prior to adding the coconut milk. This allows for the aroma of the spices to be released.
• Second, you much julienne a few kaffir lime leaves and garnish the dish with them once you are done cooking it. Kaffir lime leaves have a very potent unique lime aroma and I don’t think you can omit or substitute such ingredient.

You can obtain Kaffir lime leaves from this website. I get them here about twice a year and I just freeze them and use them when ever I need them. They remain frozen perfectly fine!

With chef Worapong Paenchoo we were also able to learn the very famous papaya salad as well as a Tamarin fish recipe. At some point I might also post these recipes. I just don’t want to give all the secrets learned all at once!

Cooking with chef Worapong Paenchoo was a pleasure and staying at the Banyan Tree Phuket was nothing but a dream come true. As a food blogger, sometimes I get to do things that are nothing but amazing. I often have to pinch myself, but trust me, there is no one as grateful as I am.

This place is out of this world. To tell you I had one of the best experiences of my life is an understatement. I hope to go back soon but until then I know I have learned some valuable Thai cooking recipes and techniques. I really encourage you to try this curry chicken recipe. You are going to be blown away.

Here is chef Worapong Paenchoo. I wish I could have spend more time with him. It was truly and amazing experience.

Anyways, I leave you with this amazing authentic Thai chicken curry recipe. You can also make it with fish if you like which is how we had it originally, they are both equally good, just remember to include the kaffir lime leaves, they are crucial to the recipe.

Enjoy!

Authentic Thai chicken curry

Miryam's original recipe

Yield: 4 servings

Total Time: 15-20 minutes

Ingredients:

• 1.5 lb chicken tenders or chicken breast, cut into cubes
• 2 red bell peppers, sliced
• 1 tbs olive oil
• 2 tbsp red curry paste
• 1 14 oz can coconut milk
• 2 tbsp fish sauce
• 1 tbsp palm sugar, or coconut sugar
• 5-6 kaffir lime leaves, julienne

Directions:

In a large wok or pan add the oil and curry paste over medium to high heat. Cook for about 30 seconds to 1 minute. Add the coconut milk and stir for a few seconds. Add the chicken, sugar, fish sauce and cook the mixture until the chicken is almost cooked.

Add the sliced peppers and cook for about 2-3 minutes. Turn the heat off and add the julienned kaffir lime leaves.

Serve over brown rice or as desired.

The post Authentic Thai chicken curry appeared first on Eat Good 4 Life.

If you are like me and love curries you are going to love this chickpea spinach curry not only for its flavor but because it is super easy to make.

I was able to make this recipe in my pressure cooker. You can use your own pressure cooker or get this one that is is just the bomb. I have never had a pressure cooker before because I was really afraid of them but this one not only is super easy to use but you can cook a multitude of things since it is also a rice cooker, slow cooker and much more.

Come May, when I start my physician assistant program, I am taking it with me so that I can make easy, healthy recipes.

If you don’t have a pressure cooker you can also do this recipe in the stove top, however, it will take you longer. I used pre-soak chickpeas and in the pressure cooker it takes only about 20-25 minutes. In the stove top I anticipate that it will take at least double if not triple the time.

I have also made a video to show you how super easy this recipe so make sure you take a look.

I have made this a multitude of times and I have been able to freeze it no problem. The only thing I have to do is re-heat it and make some rice for it. So easy and quick. Great for a meatless dinner.

By the way, I am currently in Thailand for cooking school. I am learning the best recipes. Thai flavor is just simply out of this world. I will be posting a couple of recipes upon my return so if you like Thai food you are in for a treat. I will also show you the places I visited so that if you ever have a chance to come you can experience these amazing places as well so stay tuned!

Anyhow, I leave you with this chickpea spinach curry that is nothing but easy, delicious and healthy.

Enjoy!

Chickpea spinach curry

Miryam's original recipe

Yield: 8 servings

Total Time: 25-30 minutes

Ingredients:

• 14 oz coconut cream
• 1 lb pre-soaked chickpeas
• 1 tbsp curry powder
• 1 tbsp red curry paste
• 1 lb frozen chopped spinach
• 2 tsp turmeric powder
• 4 cups water
• Celtic salt
• Ground pepper to taste

Directions:

Add all the ingredients to your insta-pot or pressure cooker and set for 20-25 minutes. Serve with brown rice.

You may freeze leftovers.

Note: If you would like to make this recipe on the stove top the chickpeas will take double the time if not triple. I also set my instapot to 30 minutes because I used 1 1/2 lbs of chickpeas.

The post chickpea spinach curry appeared first on Eat Good 4 Life.

Have you ever tried to make chicken curry before? If you are like me and love to cook with spices this recipe is going to blow you away. The intense flavor was out of this world and all thanks to the fact that I used Spice Islands® spices.

Last week I had the pleasure to attend the New York City Wine and Food Festival for a dinner hosted by Spice Islands® Trading Company. Chefs Pierre Thiam and Carla Hall were the chefs in charge that got to prepare a delicious meal for 60 people. I knew I was in for a treat but when the food started coming out, oh boy, it was just plain sensational. Like nothing I have ever tasted before!

The main dinner menu consisted of:

• Groundnut soup – Carla Hall
• Grouper stuffed with spiced parley, Jollof rice and vegetables – Pierre Thiam
• Slow-Roasted leg of lamb – Pierre Thiam
• White chocolate-sweet potato mousse trifle – Carla Hall

Here you can see a picture of both the groundnut soup (left) and the stuffed grouper (right). I really don’t know what my favorite recipe was for the evening. It was really hard to pick. Every single dish was very unique in flavor and texture so picking would have been extremely hard.

Both chefs were also very nice. I got to chat with both. Pierre, originally from Senegal, prepared the stuffed grouper, which is a National dish from Senegal that was delicious.

Carla Hall was also very nice. Originally from Nashville, TN she actually made the groundnut soup and sweet potato mousse. So unique and impressive!

The dining room was set up beautifully and I loved the rustic feel of it. A perfect set up for an exceptional dining experience.

Spice Islands Trading Company has a large array of spices. For my recipe I was able to use a combination of curry, ginger and turmeric powder.

I have been cooking different types of cuisines and have used a fair share of different brands, never to experience the flavor intensity of Spice Islands spices. The quality of their spices takes my cooking to the next level. It is no surprise since they really take seriously where their ingredients come from.

• For more than 70 years, Spice Islands Trading Co has delivered the highest quality spices with the care of an artisan, from sourcing to curating, to bring you the most authentic flavors. There are no shortcuts, just the best spices to create the best-tasting meals.

• Like wine and coffee, spices and herbs can taste very different depending on the source. Spice Islands Trading Co meticulously selects only the best spices and harvests them at the peak of freshness for maximum flavor, taste and aroma.

• Spice Islands Trading Co stocked in the kitchen and provided each chef the finest and most flavorful ingredients so they can create a delicious and unique experience for each guest.

It is no surprise why my family and I enjoyed this chicken curry so much! Not only the flavor was superb but it was very easy to make. From start to finish this chicken curry recipe is done in a matter of 20 minutes. Perfect for a quick, healthy dinner meal. If you are not a fan of chicken you can also use firm fish, Mahi Mahi will work or just use extra-firm tofu for a vegetarian version.

I hope you get to make this recipe soon. Super easy, delicious and freezer friendly.

Enjoy!

Chicken curry and spinach with coconut lime rice

Miryam's original recipe

Yield: 8 servings

Total Time: 30 minutes

Ingredients:

• 2.5 lbs chicken breast, diced
• 1 red onion, chopped
• 3 cups fresh spinach
• 1 garlic clove, minced
• 1 tsp fresh ginger, minced
• 1 tbsp Spice Islands® Curry
• 3 tsp Spice Islands® Turmeric
• 1 tsp Spice Islands® Ginger
• 2 large tomatoes, diced
• 14 oz can coconut cream, or milk
• 3 tbsp tomato paste
• 1 tsp celtic salt
• 2 tbsp olive oil
• Fresh cilantro

Rice

• 2 ½ cup brown rice
• 3 limes, juice
• 1 cup coconut milk, or coconut cream
• ½ cup frozen peas
• 4 cups hot water

Directions:

In a rice cooker add the rice ingredients, except the peas. Set up your machine and let the rice cook. Alternatively, you can cook the rice on a stove top.

While the rice cooks, in a large cast iron skillet, or any skillet of your choice, over medium to high heat, add the oil and onions and cook until translucent, 2-3 minutes. Add the garlic and ginger to the pan and cook further for another minute. Turn the heat to medium-low and add the spices together with the salt. Stir for one minute until the mixture is fragrant.

Add the diced chicken and fresh tomatoes and stir. Add the coconut cream and tomato paste and stir. Let the curry mixture cook for 8-10 minutes at medium-low heat stirring occasionally.

When the chicken is cooked through turn the heat off and add the fresh spinach. The spinach will wilt. Sprinkle some fresh cilantro over the curry.

When the rice is cooked through add the frozen peas and lime juice and stir. Close the lid of the rice cooker. Let it sit for 5-10 minutes before serving so the peas warm up. Serve while warm.

NOTE: You can freeze leftovers.

The post Chicken curry and spinach with coconut lime rice appeared first on Eat Good 4 Life.

Red lentils are extremely healthy and these red lentils can be used just as you would regular lentils. They can be swamp  on any of your recipes so go ahead and get creative.

Here a few healthy facts about lentils. If you haven’t used lentils or hardly use them I suggest you incorporate them into your diet more regularly.

5. Good Protein – Of all legumes and nuts, lentils contain the third-highest levels of protein. 26 percent of lentil’s calories are attributed to protein.

6. Increases Energy – Lentils increase steady, slow-burning energy due its fiber and complex carbohydrates. Lentils are also a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.

Red lentils are one of my favorite legumes to use especially in curries. I have tried them in quinoa salads as well and they work very well when mixed in with more veggies. If you need more ideas on how to incorporate lentils into your diet stay tuned because I have many more recipes coming your way using this fabulous legume.

I served my slow cooker lentil curry with brown rice but you can do it plain or with some nan or pita bread. I hope you get to make this slow cooker lentil curry recipe. It is extremely easy, delicious and healthy.

Enjoy!

Disclaimer: This post is sponsored by Bob’s Red Mill. This post contains affiliate links. All opinions are my own and I speak from personal experience. The end :-)

slow cooker lentil curry

Miryam's original recipe

Ingredients:

• 1 lb Bob's Red Mill red lentils
• 14 oz coconut cream or coconut milk
• 6 oz tomato paste
• 1 tbsp red curry paste
• 2 tsp curry powder
• 2 tsp Himalayan salt
• 1 large onion, chopped
• 4 garlic cloves, chopped
• fresh cilantro, chopped
• 6 cups hot water

Directions:

Place all the ingredients, except cilantro, into your slow cooker and mix through. Cook on high for 3 1/2 hours or 7 on slow. You many have to add a little bit more water while the lentils cook. I added a bit more water for mine.

Once the lentils are cooked through add the fresh cilantro to the cooker and serve over brown rice or as desired.

 

The post slow cooker lentil curry appeared first on Eat Good 4 Life.