Seared Chicken Thighs with Coconut, Tamarind and Spiced Vegetables

Watch me make this on my YouTube Channel!

Yield: 4 servings

1¾ teaspoons kosher salt, divided

1 teaspoon neutral oil, such as grapeseed oil

2 pounds bone-in, skin-on chicken thighs, excess fat trimmed and pat dry

2 tablespoons minced garlic, grated on a Microplane

2 tablespoons minced ginger, grated on a Microplane

2 teaspoons cumin seed

1 teaspoon coriander seed

1 teaspoon brown mustard seed

¼ teaspoon ground turmeric

1/8 teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

2 medium yellow onions, peeled, halved and thinly sliced lengthwise

3 large carrots, peeled and medium diced

3 medium delicata squash (2 pounds), ends trimmed, halved lengthwise, seeded and sliced into 1/3-inch half moons

1 (5.4-ounce) can coconut cream

3 tablespoons tamarind concentrate

1 teaspoon dark brown sugar

1 tablespoon freshly squeezed lime juice

½ cup fresh cilantro leaves

Season the chicken all over with 1 teaspoon of salt.

Adjust an oven rack to the middle-lower position and preheat the oven to 425 degrees Fahrenheit.

Open a few windows and/or turn on the oven hood/fan; it might get a little smoky!

Heat a heavy 5.5 quart Dutch oven over medium-high until hot, then add the oil. It will most likely start to smoke. Swirl the pan to distribute the oil and place the chicken thighs skin side down in the pan. Cook until the skin turns golden brown, approximately 5 to 7 minutes. Remove chicken and transfer to a plate, skin side up.

Reduce heat to medium. Add the garlic, ginger, cumin, coriander, mustard seed, turmeric, cayenne and black pepper. Stir continuously until fragrant, 1 to 2 minutes.

Add the onion, carrots, squash and ½ teaspoon salt. Stir to combine. Cook, stirring occasionally, until the onions begin to soften, approximately 5 to 7 minutes.

Remove from heat and place the chicken atop the vegetables, skin side up.

Transfer to the oven and cook, uncovered, until the thighs reach an internal temperature of at least 175 degrees, approximately 30 minutes.

While the chicken is cooking, add the coconut cream, tamarind, brown sugar, lime juice and ¼ teaspoon kosher salt to a small bowl. Stir to combine until the brown sugar and salt have dissolved. Set aside.

After 30 minutes, remove the Dutch oven from the oven. Transfer the chicken to a plate, skin side up. Stir the coconut tamarind sauce into the vegetables.

To serve, add a scoop of vegetables to a shallow bowl. Top with cilantro leaves, followed by a chicken thigh (skin side up).

Coconut Lemongrass Wild Salmon

Coconut Lemongrass Wild Salmon

Enjoy this recipe recently featured in Clean Eating Magazine! Photo by Ronald Tsang.

Yield: 4 servings

1 large shallot, peeled and diced small (3 tablespoons)

6 3-inch pieces lemongrass, bruised with the back of a knife

1 large 3-inch piece of fresh ginger (3-ounces), peeled and cut into 1/8-inch slices

3 medium garlic cloves, peeled and crushed with the back of a knife

2 large makrut lime leaves, ribs removed

1 small Thai chili, cut in half widthwise

1 13.5-ounce can unsweetened coconut milk (not lite, no guar gum)

1 cup water

1 cup low sodium chicken stock

8 ounces grape tomatoes, halved (approximately 25 grape tomatoes)

½ teaspoon kosher salt, divided, plus more to taste

1¾ pound head cauliflower, core and leaves discarded, cut into bite-sized florets

8 ounces baby bok choy, cleaned and quartered

1¼ pound skin-on wild sockeye salmon, 1-inch thick, pin bones removed and cut into 4 equal sized pieces *

1/8 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lime juice

In a large pot (which fits a steamer basket), add the shallot, lemongrass, ginger, garlic, lime leaves, chili, coconut milk, water, chicken stock, grape tomatoes and ¼ teaspoon salt.

Insert steamer basket. Add cauliflower in an even layer to basket.

Cover with a lid. Turn heat to high and set a timer for 25 minutes.

Once you see steam, reduce heat to medium-low.

After 25 minutes, remove the insert (careful, hot!) and transfer to a plate. (Heat is still set to medium-low.) Add the bok choy evenly atop the cauliflower. On top of the bok choy, add the salmon pieces, evenly spaced, skin side down. Season the salmon with ¼ teaspoon salt and pepper.

Re-insert the steamer basket, cover with a lid and set a timer for 4 minutes. After 4 minutes, your salmon should be opaque and lighter in color. Turn off the heat.

Remove steam basket and place on plate again. Add the lime juice to the steaming liquid, stir and season to taste with salt as needed. Strain liquid, pressing on the solids with the back of a spoon to get all the delicious broth!

To serve, place some cauliflower and bok choy in the center of a shallow bowl. Remove skin if you prefer and place salmon filet on top of the steamed vegetables. Spoon over ¼ cup of the broth per bowl.

*Salmon note * If your salmon has a slight fishy smell to it – not a problem, give it a quick rinse in cold water and pat it dry.

Dark Chocolate Raspberry Sorbet with Homemade Magic Shell

Watch me make this on YouTube channel!

Mmmmmm. A new chocolatey recipe created with my favorite chocolate – TCHO Chocolate!

Yields: 3½ cups

 

Sorbet

¼ cup (70 grams) raspberry preserves

2¼ cups boiling water, divided

½ cup (42 grams) TCHO natural cocoa powder

1/8 teaspoon kosher salt

½ teaspoon pure vanilla extract

1 cup (200 grams) granulated sugar

8 1/8-ounces (230 grams) TCHO 81% chocolate, finely chopped

Mix the raspberry preserves and ¼ cup of the boiling water in a small bowl. Whisk thoroughly to combine.

Put the cocoa powder and salt in a medium bowl.

Strain the raspberry preserves/water mixture through a fine mesh strainer into the medium bowl with the cocoa powder. Whisk until smooth.

Add the vanilla extract, sugar and chopped chocolate the remaining 2 cups of boiling water. Cover with plastic wrap and let sit for 5 minutes. Whisk until smooth in texture and sugar and chocolate have dissolved, approximately 2 minutes.

Transfer mixture to a blender and blend on low for 1 minute.

Transfer to a metal bowl and refrigerate until chilled, approximately 2 hours, or overnight.

Transfer the chilled mixture into an ice cream machine and process. Then, transfer sorbet to a medium bowl and cover with plastic wrap (pressing the film directly against the surface of the sorbet) and freeze until firm.

To serve, scoop sorbet into bowl and top with magic shell. Add your favorite toppings, such as sea salt, chopped hazelnuts and/or fresh raspberries.

Magic Shell

8-ounces (230 grams) TCHO 81% chocolate

2 tablespoons coconut oil

Place chocolate in a double boiler. Add coconut oil. Stir until melted.

Store at room temperature and reheat for service.

Tis the Season: Coconut Pumpkin Pie – Drought Friendly

The holidays are upon us and with it comes delicious feasts and treats. Super Sous and I developed this easy, no-bake, drought friendly (aka -no dairy/vegan) Coconut Pumpkin Pie recipe to make your Thanksgiving and other special holiday meals a win. But, wait… why wait til the holidays?! You can prepare and enjoy this right now!

Making the Crust for the Pie

Pie Crust Ready for Chilling

Up Close and Personal with the Pie

Overhead Shot of Pie

Cut Yourself A Slice

 

Coconut Pumpkin Pie with Ginger Snap Crust and Candied Spiced Pumpkin Seeds

Yields: 1 9½-inch deep dish pumpkin pie

 

Pie Crust:

1 (10-ounce) bag ginger snap cookies (preferably Mi-Del brand)

¼ cup coconut oil

4½ ounces pitted Medjool dates (7 large medjool dates)

Add the ginger snaps, coconut oil and pitted dates to a food processor. Process until very well combined, approximately 1 minute.

Empty the contents into a 9½-inch deep dish pie pan.

Using a flat instrument (I use the top of a non-stick spray can) press the ginger snap mixture firmly and evenly across the bottom and also up the sides of the pie pan, using your thumb as a guide at the top of the pie pan as you press the mixture up the side of the dish.

Transfer into the refrigerator and chill for at least 45 minutes.

 

Pie Filling:

¼ cup water

1½ teaspoons agar agar powder

1 (13.5-ounce) can coconut milk (not low-fat)

1 (15-ounce) can pumpkin puree

1 (5.4-ounce) can coconut cream

½ cup dark brown sugar

¼ teaspoon kosher salt

1/16 teaspoon freshly ground black pepper

1½ teaspoons pure vanilla extract

 

Stir to combine the water and agar agar powder in a medium (3½ quart) saucepan. Let sit for 10 minutes.

Add the coconut milk, pumpkin puree, coconut cream, dark brown sugar, salt and pepper and stir well to combine.

Place the saucepan over medium-high heat and bring to a rolling boil, stirring often with a spatula, making sure to scrape the bottom of the sauce pan to prevent burning.

Once the mixture comes to a rolling boil, immediately remove from heat and set aside to cool for one hour, stirring occasionally. After one hour stir in the vanilla extract.

Pour the cooled pumpkin mixture into the prepared pie shell and return to the refrigerator.

Chill for at least three hours until firm.

Slice, and serve with a few candied pumpkin seeds.

 

Candied Spiced Pumpkin Seeds:

½ teaspoon cinnamon

1/8 teaspoon kosher salt

1/16 teaspoon freshly ground black pepper

½ tablespoon grapeseed oil

¾ cup toasted and salted pumpkin seeds

1½ tablespoons pure maple syrup, preferably Grade B

 

Mix together the cinnamon, salt and pepper in a small bowl.

Heat a medium sauté pan over medium heat for 1 minute, then add the oil and swirl the pan to evenly distribute.

Add the pumpkin seeds and stir to fully coat.

Cook for approximately 2 minutes, stirring every 20 seconds to heat evenly.

Sprinkle the spice mix evenly over the pumpkin seeds and stir to coat. Cook for 30 seconds, stirring every 5 seconds.

Pour in the pure maple syrup and stir to coat. Continue cooking for an additional 2 minutes, stirring occasionally.

Keep an eye on the seeds, and if they begin to smoke, turn down the heat a touch and stir more often.

Remove from the heat and transfer the seeds to a parchment-lined sheet pan.

Spread out the seeds, using 2 forks and allow to cool completely. They will candy (harden) as they cool.