Archive for January, 2012

This is A Chef of Your Own recipe I got while working with Inspired chef and have used with my clients for a number of years.

Thai Red Curry Risotto

4 Tbls oil

1 small onion, chopped,

2 cloves garlic, chopped

4 inch piece of ginger, grated

1/2 – 1 tsp Thai red curry paste

2 tsp sweet Hungarian paprika

1 1/2 cups arborio rice

1/2 cup sherry

3-4 cups chicken stock

1/2 lb shiitake mush

1 cup unsweetened coconut milk

1 tsp salt

1 1/2 cups frozen tiny peas

3 Tbls cilantro

Heat oil in pan. Saute onion, garlic and ginger until soft, about 2 minutes.

Add curry paste, paprika and rice, stir well to coat. Add sherry and scrape up any bits that may have stuck to pan.

When sherry is absorbed, add 1 cup chicken stock and stir. When stock is absorbed, add the mushrooms. Add coconut milk and stir gently until liquid is absorbed. Add another cup of chicken stock and repeat as necessary until the rice is cooked and tender. Season to taste with salt.

Just before serving, stir in peas and cilantro.

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A client gave me a great cookbook for Christmas, The Low Carb Gourmet, by Karen Barnaby. Here is her website, http://www.karenbarnaby.com/biography/bmain.html

I am working my way thru the cookbook and the Egg and Sausage Muffins for breakfast are wonderful. Remember the recipes in this book are low carb, not necessarly low fat, it is a different mindset and works for some people.

My daughter gave me silicone muffin cups for christmas as well, and they made this dish increadably easy to make. I made extras and they heated up fine in the microwave the next day.

Egg and Sausage Muffins

1 lb breakfast sausage

12 large eggs

1/2 cup cream

1/2 cup water

1/2 tsp salt

1 1/2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

Cook sausage and crumble. Divide evenly into muffin cups.

Whisk together the eggs, cream water and salt. Pour over the sausage and top with cheese.

Bake for 20-30 minutes, or until eggs are cooked through.

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Happy New Year. Wow how December flew by. I hope that whatever holiday you celebrate, you had an awesome time. Today I will be doing a demo at The Fresh Market in Dr Phillips from 1-4. Please stop by if you get the chance.

Thai Curry – Three Ways


2 tsp Republic of Tea Stir Fry Tea Oil

1 lb boneless, skinless chicken breast, sliced

Salt and pepper to taste

1 small zucchini, cut in half lengthwise, cut into half moons

⅓ c Blackstone Chardonnay

1 jar Curry Love organic curry sauce of your choice*

1 c green pepper, sliced

1 can cut baby corn, drained

1 can bamboo shoots, drained


Heat oil in a skillet over high heat until very hot; add chicken and season

with salt and pepper. Cook chicken, turning until browned on all sides, approximately

2 minutes. Add zucchini and cook for 2 more minutes. Transfer

meat and zucchini to a plate and keep warm. Remove pan from heat and

add wine, scraping up any browned bits from the pan.

Turn heat down to medium low and add sauce to the pan. Add bell pepper

and simmer over low heat for 3 minutes, stirring occasionally. Next add

corn and bamboo shoots and cook for another 2 minutes. Add chicken

and zucchini and bring to a short boil (no more than 2 minutes). Delicious

served over jasmine rice.

* Curry Love organic curry sauces come in Passion Red Thai Curry,

Luscious Yellow Thai Curry and Blissful Banana Ginger Curry.

For a vegetarian option, use the Blissful Banana Ginger Curry, and replace

the chicken with 8 ounces of fresh Extra Firm Tofu, cubed


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