Easy Butter Chicken with coconut milk

 So, I have come to terms that I will never master the art of traditional Indian cooking.  I just don't have the patience, or the room for 100 different spices. ;-).
  I do however make pretty good and easy 'knock offs' of Indian food.  Let me tell you about my new love, coconut milk.  Dude!  this stuff is awesome!  I'm talking the stuff in the can, not the carton.  It smells like coconut candy, I wish I could have it everyday, but alas tis' impossible, I will however enjoy it whenever I can.  I have even poured it into my protein smoothies.  That was a touch of heaven, try it.

   The big decision today was what to do with that can of coconut milk in the pantry...Indian food, Butter chicken,  That's it.
  But I don't know how to make it.  I spent an hour or so looking for recipes to get ideas.  After reading a bunch of them I came up with this, borrowing the best ideas from the 1/2 dozen or so recipes I looked at.

  I picked the flower photo for my blog today because I love the colors.  I thought it went well with today's recipe.  Is that weird, a photo going with a recipe?  oh well it's my blog.  I took this photo November in Arizona.  I was amazed at all the flowers that were in bloom, I got a lot of photos that day.  It was a good day.

Now on to the food.  I was glad that I went ahead and took photos of some of the steps, I'm getting pretty lazy about doing that anymore.  Either I forget, or I don't think about blogging until the food is done and all gone.  So yay!  photos.

Here's what I did

2 -3 lbs boneless skinless chicken breasts and thighs cut into bite sized pieces
1 medium red onion diced
about 3T of coconut oil
6oz can of tomato paste
1 can of coconut milk---I used full fat, but you could just as easy use lite and I think it would still be good.
2 cloves crushed garlic--I used my garlic press
1t -cardamom -- use a tad less of the cardamom and coriander and adjust to your taste later
1t coriander
11/2t chili powder
a bunch of baby spinach chopped up into small pieces
1t sea salt
3-4T of ghee

First I cut up the chicken and put it aside.  Cut it while it's very very cold, semi frozen and it cuts easier without the icky goo factor I hate about raw chicken.
 In a large skillet heat coconut oil over medium heat, add onions and cook until the proverbial translucent.
  turn the heat down to low, add garlic, cardamom, coriander and chili powder stir well.

Now add the tomato paste, stir.  It will be thick and that's OK.  Turn the heat back up and add the coconut milk and salt.  Use a whisk to mix together.  Bring the sauce to a simmer and add the chicken.  Bring it back to a simmer, then turn the heat to med-low, cover and simmer about 14 minutes or until that chicken is cooked all the way through.  Stir it occasionally.
   Now is when I add the spinach,  stir it all together then add the ghee to make the sauce silky and yummy.

 

    
 
I dished it up just like it was, but I'm sure it would be delicious over basmati rice.  I garnished with cilantro and it added a nice flavor.  The three of us polished it all off.

 try it! you'll like it!

Happy Eating

  

garlic and rosemary Steelhead trout. A new Primal diet start.

  I am going to call this post "turning over  a new leaf"  So yes, like the nerd that I am, the photo of the day is leaves.    Because it would just be fitting.
   Until now, my diet has been primarily grains, veg, fruit a moderate amount of fish and very little meat.  I liked it that way.  
 Well just recently I found out that I had Glaucoma.  Sucks right!  Anyway, after asking a lot of questions, and doing some research I found that grains and high carb foods (even like beans) are probably the worst thing I can eat to aggravate my insulin levels and increase the pressure in my eye.  I don't understand all the science of it, but basically my diet will be changing.
    Seems like a Primal type diet is what I need to put off losing my eyesight as long as possible.  So here I am, a former pescetarian that evolved to a minor meat eater to this. 
    Now don't get me wrong, bread, pasta, rice and grains will still be part of my diet, but a very very small part.  boo hoo.
    So come with me on this adventure of a new style of cooking.  It will be tasty, healthy, and still minus frankenfoods.  I am keeping away from low fat and no fat products as I will be eating as close to clean natural foods as possible.

    I do love fish, so this dish is no sacrifice. ;-)   Steel head trout is a favorite, and it was on sale at Whole Foods last week.  I couldn't resist.  
  
  Here's what I did (it's really easy)

See, minimal ingredients.  This fed all three of us with a bit left over for my breakfast the next morning.  So adjust as necessary.

1 1/2 lbs of steel head trout
1 large garlic clove pressed or finely chopped
1-2 T of fresh chopped rosemary ( I got mine from the garden)
the zest of one large lemon
juice from 1/2 that lemon
1/4 t salt
1/4-1/2 t pepper
1T or so of olive oil, plus some for greasing pan

Directions
prepare a baking pan, lined with foil, by brushing on olive oil

pre heat broiler

mix together all the ingredients (except the fish) in a bowl and smear all over the top of the fish

Broil fish on 2nd rack from broiler for about 5 minutes or until it has a nice sear

move the pan to the center of the oven and bake at 325 for another 10 or 15 minutes.  The time will depend on how well done you like your fish and how thick it is.

 I served it with broiled asparagus and I made a Bearnaise sauce to make it look fancy.  It tasted fabulous too.  I used Martha Stewart's Bearnaise recipe.  It seems like rigmarole but it was fine.

For dessert we had a bunch of berries with some real whipped cream on them.   I might just get used to the no grain thing pretty quickly.

Happy Eating