Tuesday, February 22, 2011
Curry "Rice" and Curried Coconut Chicken
Tuesday, February 22, 2011
You may look at the ingredients and see "Tamari" sauce and say "What?"!!! So what is it? and why ORGANIC?
Monsanto Co., the world’s largest seed producer, has developed the first-generation Roundup Ready soybean (and corn) seeds...they actually put Roundup INSIDE the seed so the weeds have no chance against the crop! Well, what ramifications does this have for our health? Do you notice a rise in auto-immune diseases? cancer? fatty livers? AHHH!!! We aren't sure just how bad it can become, but some issues are precancerous cell growth in the digestive tract, inhibited development the brains, livers and testicles, partial atrophy of the liver, enlarged pancreas and intestines and immune system damage. My suggestion, only use Organic Tamari Sauce.
Tamari is a premium Japanese soy sauce. The major difference between Tamari and regular soy sauce is the proportion of ingredients between soybeans and wheat. While regular soy sauce contains 40-60% wheat, Organic Gluten Free Tamari is made with 100% soybeans and no wheat. While the sodium level of Tamari and regular soy sauce is the same, the higher concentration of soybeans in Tamari gives a richer, smoother, more complex taste than ordinary soy sauce.
Tamari is naturally fermented for up to 6 months. There are no MSG or artificial preservatives. Organic Gluten Free Tamari's fermentation process is different than ordinary soy sauce, giving it unique flavor enhancing properties. Add Tamari to gravies, sauces and casseroles. Use it as a marinade and in stir-fry dishes. Reduce sodium levels in your cooking without compromising taste. One teaspoon of Organic Tamari contains one-eighth the sodium as one teaspoon of salt.
2 TBS coconut oil
1 TBS minced garlic
Fresh ground black pepper to taste
1 TBS ground cumin, or to taste
1 TBS ground curry powder, or to taste
1 TBS chili powder, or to taste
1 cup chicken broth
1 TBS wheat free tamari soy sauce
4 cups cauliflower, pulsed into rice
Place the cauliflower into a food processor and process into "rice." Heat oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the broth and a little water.
Increase heat to high and add the soy sauce. Just before the mixture comes to a boil, stir in cauliflower rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed. Remove from heat and let stand 5 minutes.
2 lbs chicken breasts, cut into 1/2-inch pieces
1 tsp Celtic sea salt and pepper, or to taste
1 1/2 TBS coconut oil
2 TBS curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
2 red peppers, sliced
1 (8 ounce) can Cantadina thick and zesty tomato sauce
1 tsp stevia glycerite)
Season chicken pieces with salt and pepper. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, peppers, tomato sauce, and stevia into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 minutes. Makes 6 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Chicken Curry = 609 calories, 20g fat, 49g protein, 53.4 carbs, 2g fiber
"Healthified" Curry = 400 calories, 20g fat, 47g protein, 7.7 carbs, 3.1g fiber
CLICK HERE TO FIND THE FOOD PROCESSOR I USE TO MAKE "CAULIFLOWER RICE"