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Red Pepper Thai Coconut Asparagus with Quinoa
I opened the fridge and realized I hadn’t made anything with the asparagus I’d bought recently. I remembered a recipe I came across recently and remembered the words “thai” and “coconut” but not much else. That was enough for me though. The light bulb went off and I started gathering ingredients like Edward Scissorhands trimming a hedge lol.
I wasn’t sure how this would turn out but of course I was hoping for the best. It had so many of my favorite foods and flavors so how could it not kick ass?
Thankfully, it kicked ass! So much so that I walked away for a few minutes and when I came back to the kitchen, half of it was gone. Hubby owed up and said “I ate it, it was really good!” That’s the best compliment of all. He even requested I make it again this week.
1½ - 2 cups chopped asparagus (about 1 inch pieces)
½ sweet yellow onion, diced small
½ cup uncooked quinoa (you'll use the coconut milk to cook the quinoa instead of water)
1 cup unsweetened coconut milk + 1 tablespoon, separated
1 Tablespoon coconut oil
1 teaspoon red pepper flakes + a pinch, separated
½ teaspoon paprika
big pinch of curry powder
In a medium saucepan, prepare quinoa. Combine uncooked quinoa with 1 cup of coconut milk. Bring to a boil then reduce to a very low simmer, add teaspoon of red pepper flakes, stir and cover. Cook for 10 minutes, stirring occasionally. If after 10 minutes there is still liquid left in the pan, uncover pan and let the liquid cook off.
While the quinoa is cooking, heat coconut oil in a medium skillet and add onion. Saute on medium for 3 or 4 minutes, stirring occasionally.
Add paprika, curry powder and salt/pepper, stir.
Add asparagus and combine everything in the skillet. Continue to saute on medium for 3 - 4 minutes, stirring occasionally.
Add cooked quinoa to onion/asparagus mixture plus 1 tablespoon of coconut milk and a pinch of red pepper flakes. Cook until the coconut milk is cooked off.
Once again I am posting from beautiful South Dakota while sitting in a Perkins because they seem to have the best wifi connection in town. Yesterday we did a 10K hike (3.5 miles each way) to the top of Harney Peak in Custer State Park.
I was overcome with gratitude that my husband and I were able to do this challenging 5 hour hike because 100 pounds ago, it may have killed me. So when people ask “why would you want to hike to the top of a mountain?”, my response now is always, “because I can”.
While vacation is always great, I do miss home cooking and creating healthy recipes. Eating out can be challenging, especially in an area that doesn’t really make organic, preservative free meals a priority. That being said, try cooking this Sweet and Spicy Coconut Mango Chicken in my honor while I’m out West.
This recipe is so easy and simple. Very few ingredients and full of protein and flavor. Seriously, anybody can make this. You cannot screw it up. That might be going too far because I’ve been known to mess up the simplest of things but you know what I mean.
While this was cooking in the slow cooker, my house smelled like Hawaii. We rent homes when we vacation there so we can cook our food and play like we live there so using mango and coconut in anything automatically brings my senses back there.
You can also serve this as a chunky stew or top some cauliflower rice with it. I do recommend the topping of sweetened coconut flakes, it really adds a lot to the flavor.
Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
I had a craving for scallops recently and wanted something besides rice or pasta to put them on so I cooked up this deliciously rich and spicy dish (this shiz has got some heat to it). I just finished a small plate and I cannot wait until I’m hungry again because it was SO good.
I’m going to do a separate post for the Crispy Bacon Brussel Sprouts. Just click HERE for the recipe.
Let’s just get to the recipe for the scallops because they were so easy. I’ve included some substitutes you can use in the recipe if you want.
Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
I wanted to make a new recipe to share so I opened the fridge, stood there and starred. I always have portabella mushrooms on hand because I don’t eat bread and use them as the base for pizza’s or tostada’s frequently. I still had some of my organic veggie stash that I stock up on every weekend so what to make, what to make. Oh look, there is some ricotta cheese. Delicious is born!
These are really quick to make. Gluten free and great option for meatless meals. Your family will think you went to cooking school or something because these are that good!
Ingredients (I always use organic when available):
2 portabella mushrooms
1/2 cup ricotta cheese
4 slices mozzarella cheese
1/2 onion (diced)
1/2 red pepper (diced)
2 handfuls of fresh spinach
A dash of salt and pepper
Makes 2 servings
Preheat oven to 400. Scoop the stem and dark gills from the underside of the mushrooms. Brush the cap of the mushrooms with olive oil.
Preheat a skillet with a drizzle of olive oil. Add diced onions, diced red pepper and 2 handfuls of fresh spinach. Add a dash of salt and pepper and saute until the spinach leaves have wilted.
Spread half of the ricotta into each mushroom cap. Top ricotta with the onion/red pepper/spinach mixture. Finish off with the 2 mozzarella slices on each mushroom.