Erica Lea on Jan 1st 2011
Having lived in Minnesota my whole life, I’ve become quite accustomed to temperatures that dip well below freezing for months on end; to drifts of snow several feet high. Do I bemoan my fate and pine for summer? Not at all!
I love being able to stand by the fire, pull on warm socks & sweaters, and enjoy a bowl of steaming soup.
Here’s a recipe that’s sure to keep you cozy. Not only by it’s thermal heat - the spicy jalapeño peppers will keep your taste buds hopping!
Notes: I added my own spin to this recipe. We had some fresh ginger in the refrigerator, so I added a tablespoon or so. I thought the amount of spicy heat was perfect, but if you prefer a milder flavor simply leave out the jalapeño peppers and reduce the amount of curry powder.
The original recipe suggest that you serve the soup with jasmine rice. The soup was wonderful on its own, though I would like to try it with rice or rice noodles.
Coconut & Chicken Curry Soup
Adapted from a recipe by Katie Goodman
- olive oil
- 3 chicken breasts, cut into bite sized chunks
- 1/2 of a large onion, chopped fine
- 1 tablespoon grated fresh ginger
- 1 1/2 cups chicken broth
- 1 can (14 ounces) unsweetened coconut milk, full fat
- 2 teaspoon curry powder
- 1 jalapeño, seeded, minced
- 2 tablespoons lime juice
- 1 small green bell pepper, sliced thin
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- 1/2 cup unsweetened chipped coconut
- 2 cups freshly cooked jasmine rice (optional)
1) Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
2) Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
3) Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.
Makes approximately 6 servings
Erica Lea on Jun 2nd 2010
Back in January ‘09, I was approached about doing some photography for an e-cookbook. I was super excited. This February things started to take shape, and I photographed five of the awesome dishes in March.
Allow me to introduce you to Nourish Me Naturally.
Erica Lea on Jun 11th 2009
……As I glanced through Simply Summer by Angela Tunner, this recipe caught my eye. You see, I’m a sucker for anything involving coconut. Not only does it taste so wonderfully exotic, it is also very healthy. Granted, the sweetened shredded coconut used in this recipe is not the most healthy variety of coconut products, but it still tastes delicious.
……This recipe is perfect for that scorching summer day when you don’t feel like adding any extra heat to the house. You could cook the chicken the night before, or on some day that’s pleasantly cool. It is very filling, so you can serve it as your main dish. Or spread it on a piece of you favorite bread to create a very different chicken salad sandwich.
Mango & Coconut Chicken
From Simply Summer
- 4 cups torn or shredded cooked chicken (about 3 medium chicken breasts)
- 1/2 cup shredded sweetened coconut
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons Major Grey mango chutney*
- 1/2 cup plain yogurt (I used sour cream)
- 1/2 cup coarsely chopped Italian parsley
- 1/2 teaspoon sea salt
- Pepper, black, to taste
1) Place the chicken pieces in a medium bowl. Add the shredded coconut, lemon juice, mustard, chutney, and yogurt and toss until well combined. Add the parsley and toss to combine.
2) Stir in the salt and pepper. Taste and adjust seasonings, if necessary. Serve immediately or refrigerate until needed.
*Angela’s Tip: Major Grey is no a brand of chutney, it is a style of chutney. Look for it under various brand names in your supermarket in the condiments or ethnic section
Erica Lea on May 11th 2009
We first tried this recipe about five years ago, for a tea party. It was a hit (at least among the female tasters), and it has been our chicken salad of choice ever since.
This recipe is creamy, yet not too greasy; rich, but balanced with fresh vegetables, sweet fruit, and toasted nuts.
It is excellent all on its own, but it makes a special little treat when served on buttered and toasted bread.
:: Waldorf Chicken Salad ::
Adapted from The New Best Recipe
- 2 large whole, bone-in, skin-on chicken breasts (for the best taste) or boneless, skinless chicken breasts (for ease of preparation)
- 1 tablespoon olive oil
- 2 medium celery ribs, cut into small dice
- 2 medium scallions, white and green parts, minced
- 1 large crisp apple, cored and cut into medium dice
- 6 tablespoons chopped, toasted walnuts
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons juice from 1 lemon
- 2 tablespoons minced fresh parsley leaves
- Salt and ground black pepper
1) For the chicken: Heat the oven to 400 °F. Put the breasts in a foil-lined lined baking sheet. Brush with the olive oil and sprinkle generously with salt to taste. Roast until a meat thermometer inserted into the thickest part of the breast reads 160° F, 35 to 40 minutes. Cool to room temperature. If using bone-in skin-on chicken breasts, remove the skin and bones and discard. Shred the meat.
2) For the Salad: Mix the shredded chicken and celery, scallions, apple, walnuts, mayonnaise, sour cream, lemon juice, and parsley together in a large bowl. Add salt and pepper to taste. Serve. Can be refrigerated in an airtight container for up to 1 day.
Serves 6 as a main course
To make the sandwiches:
- Your favorite bread for toasting, cut into triangles.
- Waldorf Chicken Salad (see above for recipe)
- Chopped green onions, for garnish, optional
1) Toast the bread, either in a toaster or under a broiler. Spread with butter. Allow to cool slightly.
2) Place a piece of lettuce on each triangle. Carefully spoon a portion of chicken salad on top of each. Garnish with green onions. Serve immediately.
Note: The sandwiches can be covered and refrigerated for a short while. The longer they stand, the soggier the toast will become.