Pumpkin Coconut Curry

Recipe Status: Delicious. Just trying to figure out how to make it less runny. Perhaps less broth. Also this doesn't specifically call for Curry powder. The spices that are in this are common spices in a Curry blend. If you have a favorite curry blend, feel free to substitute about 4 T of it for the turmeric, cumin and coriander. Also, I prefer it without the red pepper flakes, but that's just me.

*The Thai Carrots are PERFECT with this, by the way. ;)

1-1.5 pounds chicken breast halves, cut into small pieces

2 tsp poultry seasoning

2 T olive oil

4 pounds pumpkin, peeled, seeded and cubed

2 T butter

2 onions, chopped

4 cloves garlic, minced

2 (1 inch) pieces fresh ginger root, finely chopped

2 T coriander

2 T cumin

1-2 pinches turmeric

1-2 tsp red pepper flakes (opt)

1 cup canned coconut milk

2 cups chicken broth

Salt to taste

Season the chicken pieces with the poultry seasoning and set aside. Heat the olive oil in a large skillet, or pot. Cook chicken until browned on the outside and cooked all the way through. Remove chicken and set aside.

Melt the butter in the pot over med-low heat. Saute the onion, garlic and ginger until the onion is transparent. Add coriander, cumin, turmeric and red pepper. Cook until spices are fragrant. Add pumpkin, chicken, coconut milk & broth. Season with salt to taste. Simmer for 15-20 minutes, until the pumpkin is soft. Do not over cook, the pumpkin will get mushy! Serve over Basmati rice.

Asian Chicken Lettuce Wraps (HCG Friendly)

Recipe Status: I was craving those lettuce wraps from PF Changs, but didn't want to make something with that heavy sauce. So I improvised. And I LOVE it!

Song: Perfect - Camouflage

100 g chicken breast, cut into small pieces

Liquid Aminos (Soy Sauce alternative)

Chinese Five Spice to taste

Onion powder to taste

For non HCG diet, you may add the following:

1 handful chopped celery

1 onion, chopped (instead of onion powder)

1/2 container mushrooms, chopped

1 handful bean sprouts

Saute chicken (and veggies if applicable) in just a little bit of Liquid Aminos, just enough to moisten. I didn't measure the Chinese Five Spice, I just sprinkled a whole bunch on.

Wrap chicken in Iceburg lettuce leaves. (Or serve over rice if lettuce repels you.)

General Tso's Chicken

Recipe status: Very time consuming, a bit messy, but worth every bit of it.

Song: Jewel - Cranes

Sauce: 

1/2 cup cornstarch

1/4 cup water

1 1/2 tsp minced fresh garlic

1 1/2 tsp minced fresh ginger

3/4 cup sugar

1/2 cup soy sauce

1/4 cup vinegar

1/4 cup cooking wine

1 can chicken broth

Place all ingredients into a quart jar with a lid, shake it up and put it in the fridge. Just shake it up again when you are ready to use it.

Meat:

3 pounds chicken breasts cut into 1 inch-ish chunks. 

1/4 cup soy sauce

1 egg, beaten

1 cup cornstarch

2 cups sliced green onions

8 small dried hot peppers, seeds removed. 

*Do NOT touch your face, especially your eye after touching these peppers... Trust me!

Wash your hands reeeeeally good after touching the peppers.

Mix chicken, soy sauce & peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry chicken pieces a few at a time until they are crispy. Drain on paper towels.  Repeat until all chunks are fried. Reserve the peppers for the next step.

Place a small amount of oil in a wok. Add onions & peppers, and stir fry for about 30 seconds. Shake up sauce mixture and add to wok. Cook until thick, you'll want a sweet & sour sauce like consistency. Add water if it gets too thick. Add chicken to sauce in wok and cook until heated through, and is bubbly. 

Serve over steamed rice. This does not reheat well, so eat it all up! :)

Mmmm, Thai carrots go really good as a side dish.

Thai Carrots

Recipe Status: Amazing! Good flavor, but not spicy.

Song: Out of my Mind - Duran Duran

2 T butter

1 1/2 tsp minced fresh ginger

1 garlic clove minced

1 tsp curry powder

1/4 cup chicken broth

1 T mango chutney

1 pound baby carrots

Salt & Pepper

3 T chopped fresh cilantro (As a garnish, optional.)

Melt butter in a pot/skillet over medium heat. Add ginger & garlic, saute for 30 seconds. Stir in curry powder, chicken broth & mango chutney. Add carrots and stir to combine. Cover and simmer until carrots are tender and coated in sauce. Season with salt & pepper if desired.

*Not all stores have Mango Chutney, it is usually carried in the Asian section if they do have it.