Ingredients
2 tablespoons canola oil
1 1/2 pounds chicken breast, cut in 1-inch pieces
Salt and pepper
16 oz of Asian style veggies. You can use snap peas, peppers, onions, string beans, or anything else! Get creative!
For sauce:
1 1/2 cups light coconut milk
1/2 cup low sodium chicken broth,
3 tablespoons red curry paste
2/3 cup chunky peanut butter
1 tablespoon brown sugar
2 tablespoons lime juice, plus wedges for garnishing
1 tablespoon of Cayenne
1 tablespoon of garlic
Directions
Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.
While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Ry Thai rice.
Ry Thai Rice:
3/4 cup light coconut milk
1 cup low-sodium chicken broth
1/2 lime, juiced
2 cups rice
In a medium saucepan, combine coconut milk, chicken broth, lime juice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork. Serve.
For greater ease, use a Rice Cooker! Cut calories by steaming veggies instead of sauteing, and pour the sauce over the veggies and rice! It also is faster and easier to use!
Based off of a food network recipe, tweaked into my very own! I love spice and trying new bases, so this recipe taught me how to cook using citrus with spicy foods as well as how to use coconut milk as a base for sauces!
Traditional Garlic and Basil Shrimp (based off of Ellie Krieger recipe):
Ingredients
2 tablespoons olive oil
1 1/4 pounds large shrimp (about 25 shrimp), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper
Directions
Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.
Rye Guy's Tips:
This is just a backbone recipe...mix it up a bit how you like it! I have reduced the wine and added lemon juice, and it is amazing! Try some cayenne along with the pepper flakes! Even though it is gross, try and get the raw shrimp. The difference in how it absorbs the flavors is immense!
How Ryan impresses his Portuguese Professor in Urban Studies:
Ingredients
2 tablespoons olive oil
3 medium white potatoes diced
2 medium onions, chopped
10 cloves garlic, chopped
3 bay leaves, fresh or dried
1.5 pounds kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced spicy sausage (Do not worry...the spice will be diluted in the soup!)
1 quart chicken broth
Get some fine bread!!
Directions
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of men...I mean, bread. And butter!
Ryan's Tips: Freeze the kale overnight if you have time! It makes the kale's flavor much stronger!! Though this is a soup, serve it as a main dish. It is REALLY heavy with the potato, oil and sausage! Once again, get creative! Boil some carrots in there, or through in some steamed veggies at the end!
Ingredients
1 cup Greek yogurt
2 inches grated ginger root
4 cloves garlic, grated, divided
1 tablespoon chili powder
2 teaspoons coriander
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground cumin
3 tablespoons plus some for drizzling extra-virgin olive oil, divided
7 boneless, skinless chicken breasts, cut across in 1/2
Salt and freshly ground black pepper
cans chick peas, drained
1/2 cup chicken stock
1/4 cup tahini paste
Directions
Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it.
Place yogurt in shallow dish and combine with ginger, 3 cloves grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low.
Ryan's Notes:
I LOVE this recipe! It is a lot of fun to manipulate! You can put different levels of each spice in! Also, it cooks VERY quickly...great for on the run! You can also make the yogurt sauce and save it in the fridge for later.
Salt and freshly ground black pepper
1 can of chick peas, drained
1/2 cup chicken stock
1/4 cup tahini paste
Directions:
Mix them all together in a food processor, and add WHATEVER you want! It is that simple! Add chopped garlic, cilantro, cardamom, onion, lemon juice
1 Red Onion
2 Bell Peppers
1 Jar of Hot Banana Peppers
1 tbs of the juice from the Hot Pepper jar
Lime Juice to Taste (Curbs Spice from peppers too)
Handful of Cilantro
Olive Oil
3 tomatoes, diced
Combine red onion, tomatoes, bell peppers, chopped hot peppers, to taste, 2 tablespoons hot pepper pickle juice, cilantro leaves, lime juice. Drizzle with extra-virgin olive oil and season with salt and pepper.
Best Blondies in our hemisphere, as voted by the American Association of Blond(e)s:
Ingredients:
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 cup packed brown sugar
1 egg
1 tablespoon vanilla extract
2/3 cup semisweet chocolate chips
Preheat oven to 350 degrees F (180 degrees C).
Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.
Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.
RYAN'S TIP: Use half a banana instead of the egg and remove a quarter of the butter...will reduce a lot of fat and cholesteral, and is also cheaper and better for the environment by using fewer animal products!
Home | In His Words Blog | Resumes | Recipes