Since I'm Jamaican people often ask me if I know how to cook some of the food. The answer is yes but honestly I generally cook American food. I love Jamaican food like plantains, festival bread, ackee...but I can't say I cook it that often. Although I was born in Jamaica I've been living here most of my life so I have a mix of flavors that I like. If you notice though I am always adding spice to my dishes. That's the piece of Jamaica present in almost everything I cook. I NEED for almost everything to be spicy! So much so that what's too spicy for some I'm like okay this isn't hot enough lol.
One Jamaican meal that I know I am good at though is curry chicken, but of course I had to make a paleo spin to it. Generally the way my mom taught me to make it I would use chicken, onion, bell pepper, curry, spices and potatoes and put that over some white rice. With paleo I took out the potatoes and replaced with sweet potatoes and replaced the rice with cauliflower rice. I also added some shrimp and coconut milk for a kick. Like my last post I just can't do the traditional recipe break down because as with many things I create I just eye ball and put in what I want and taste so I hope this is helpful. If you guys have questions feel free to ask!
For dinner tonight the American in me was craving a burger and sweets so I made a protein style turkey burger and some Greek yogurt with berries and nuts for dessert. I made enough turkey burger patties for a couple days for dinner in case I don't want to eat the same thing I had for lunch or I want to switch it up. Always better to have options although both options for lunch and dinner are so good it's almost hard to believe I am burning fat and eating healthy. I don't know about you guys but I need more than a darn salad to keep me satisfied. One thing I learned from fasting from meat for a few weeks was that I need my protein. No offense to vegans and vegetarians but I just know its not for me. And now I'll stop rambling and move on to recipes :).
PALEO COCONUT CURRY CHICKEN AND SHRIMP WITH CURRY SPICED CAULIFLOWER RICE and MANGO SALSA
Coconut Curry Chicken and Shrimp
Ingredients:
Chicken Breast
Shrimp (peeled and d-veined)
Sweet Potato
Onion
Bell Pepper
Jamaican Curry Powder
Sea Salt
Chipotle Powder
Canned Coconut Milk
Garlic Powder
Black Pepper
Olive Oil (or Coconut oil)
Water (about 1 cup or so depending how much chicken you have)
Chop sweet potato into about 1-2inch cubes. Chop up your onions and bell pepper into somewhat large pieces. Place in bowl and season with curry powder, garlic, black pepper and chipotle powder and set to the side (remember seasoning each layer gives more flavor).
Chop up chicken into 1 inch cubes and place in a different bowl (I used two whole packs of chicken breasts to make enough for the week). Season with all seasonings including a bit of sea salt to taste. You can also marinate overnight to soak in flavor but I didn't have time to do that and still tastes yummy.
In a large pot put about 2 tablespoons of Olive oil and put on medium/high heat. Place chicken and pot and cook and turn over with a spoon until chicken is mostly cooked (when its barely not pink anymore). Add in your bowl of veggies, coconut milk and water. Keep stirring and cooking on medium high heat for about 15 minutes then cover and lower heat to medium. Keep checking and stirring in about 15-20 minute increments. Once sweet potatoes are soft enough for your spoon to cut through comfortably, add your seasoned shrimp and cook uncovered another 15 minutes or until the sauce is as thick or as thin as you desire. As the sauce cooks it will thicken as the sweet potato cooks down into it. I like my sauce kind of in between so I cooked for about an hour and a half 2 hours.
Curry Spiced Cauliflower Rice
Ingredients:
4 Cauliflower
Jamaican Curry Powder (doesn't have to be Jamaican but tastes the best to me :))
Chipotle Powder (or you can use red pepper flakes or Paprika)
Black Pepper
Sea Salt
1 Red Bell Pepper
Olive Oil
Ms Dash
Cut cauliflower into about 2 or 3 inch pieces or small enough to fit in your food processor. Take handfuls and put in food processor until broken down into smaller "rice-like"pieces. Transfer each batch into a large bowl. Once you finish grinding up all that cauliflower (WARNING VERY MESSY AND ANNOYING), chop up your bell pepper into very small pieces and add to the bowl. Add your seasonings to taste. I put about two large capfuls of curry powder in mine because I really hate the taste of it alone but if you don't like curry too much you can either put one capful or a little bit less but it will need that curry for flavor. I put a lot of spice in mine as well and about 2 tablespoons of sea salt.
Mix all ingredients together with a spoon and drizzle some olive oil on top and mix some more. You want to try and coat the mixture as much as possible although it will absorb the olive oil pretty fast. Take a baking sheet and spread your mixture evenly. Heat oven to 400 degrees. Check about every 20 minutes or so for the top layer to be browned. Once browned turn the mixture over several times with your spoon so that the whole thing will get a chance to brown. Put back in the oven and repeat this turning over until your "rice" turns from white to brown. Cook for about an hour or less depending on how much roasted flavor you want for your rice. See the two pictures below from when the rice was first put in the oven to when taken out.You want it to look lightly browned and almost like couscous.
Mango Salsa
Ingredients:
2 Mangos
1 Red Bell Pepper
1/4 Cup Cliantro
1/2 Lemon juiced
3 chives
Chop mango and bell pepper into small cubes and place in a bowl. Chop cilantro and chives very finely and add to bowl. Juice 1/2 lemon and squeeze over into bowl. Stir with a spoon. Use to top over your curry coconut chicken and shrimp! This salsa also tastes good over chicken chili or with some fish or simple grilled shrimp. Yum.
This is what my prep looked like. Pictured below from left to right is chicken curry and vegetables, shrimp seasoned with curry, mango salsa, and prep for cauliflower rice.
This is what it cooks down to. Delicious pot of yum and a nicely browned tray of roasted cauliflower rice. I just had to take a taste before I went to bed!
Finished product topped with mango salsa and meal prep for me and hubby for the week's lunch. TIP: you can package the "rice" separately so it doesn't get too soggy with the curry mixture over it and also the salsa so its fresh and cold on top for garnish or you can pack everything together. Either way still yummy and all the flavors go really well together.
AVOCADO BACON TURKEY BURGER WITH SWEET POTATO AND TARO CHIPS
Ground Turkey (or premolded turkey patties)
Black Pepper
Chipotle Powder (you see??? I put this in everything!)
Garlic Powder
Spicy Mustard (optional)
Lettuce (you can use any but the head lettuce holds the burger better)
Tomato
Onion
Bacon (of course! )
Avocado
Olive Oil
Store bought sweet potato chips and taro chips (These are veggie chips that can be found at Trader Joes or Ralphs)
Season your molded turkey patties with your favorite seasonings or the ones I suggested above. I also did a little dollop of spicy mustard and brushed on each side. Cook in a skillet on medium/ high heat and turn over once browned. After each side is browned cover and let cook another 5 minutes to get the juices and flavor in your burger.
Prepare your lettuce on each side of your plate like you would a bun. Place your tomato onion avocado and bacon on one side and you can add one more small squeeze of spicy mustard if you like (check the label for preservatives before you buy if you do this option). Place burger patty on top and cover with other half of your lettuce. Mold your lettuce around firmly and you can place in a sandwich zip lock bag or use some plastic wrap to keep the thing together while you devour it! Otherwise all that lettuce and veggies and burger juice will be dripping everywhere. Unless you eat it in 2.5 seconds like I did lol. Place your chips on your plate and eat a long side so you can forget about eating fries (<===me :-P) or just eat the burger without any sides. As Rachel Ray would say...Yummo!
GREEK YOGURT BERRY GOODNESS
1 container of honey flavored greek yogurt ( I recommend not getting the low fat or fat free version... not as yummy in my opinion)
1 handful of blueberries
4 or more raspberries (or you can use strawberries or blackberries whatever you like)
1 handful of honey roasted almonds (you may also use regular sliced almonds and just drizzle some honey over the whole desert on top)
Cinnamon
Do I really need to describe how to make this?? lol. Put everything in a bowl then put all of it in your belly! (minus the bowl of course)
THE END... typos? sorrynotsorry :)
Again thanks for the support, kind words, and the read. Message me, subscribe, share!
No comments:
Post a Comment