Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Curried Chicken with Red Peppers and Potatoes

"The hint of cream adds a richness to the curry ~ fabulous!"n


INGREDIENTS:
2 lbs. chicken tenders
2 medium onions, thinly sliced
2 fresh red peppers, thinly sliced
6 red or white potatoes, cut into bite sized pieces
4 tomatoes, cored and chopped
1 13.6 oz. can coconut milk
1/2 cup chicken stock
5 Tbs. curry paste
4 Tbs. tomato paste
2 Tbs. fresh basil
1/2 teaspoon cayenne powder
1 teaspoon paprika
1/3 cup whipping cream

PREPARATION:

 Slow Cooker:
1.     Place chicken, onions, red peppers, potatoes and tomatoes in the bottom of a slow cooker.

1.     Pour coconut milk over mixture.

2.     Partially dissolve curry paste and tomato paste in chicken stock; pour over mixture.

3.     Cover and cook on low for 7 hours.

4.     Add fresh basil, paprika and cream.  Stir and cook for 1 hour longer.

5.     Spoon curry over rice or quinoa.

6.     Serve and enjoy!

Stovetop:
1.     In the bottom of a large stock pot over low heat, dissolve curry paste, and tomato paste in chicken stock and coconut milk.

2.     Add chicken, onions, peppers, potatoes and tomatoes to the pot.  Cover and simmer for 1 1/2  hours over low heat.

3.     Add basil, cayenne, paprika and cream; stir to combine.  Cook uncovered for 15 minutes longer.

4.     Spoon curry over rice or quinoa.

5.     Serve and enjoy!