We managed to eat a few Quinoa dishes. I have noticed that you can basically treat quinoa like rice or even oatmeal. So I added some pre-cooked stuff to my usual pancake mixture and it really beefed up the full factor. Topped them with some warm blueberries and a bit of maple syrup and YUMMY! We also mixed it with milk and cinnamon, raisins and almond slices for a nice warm breakfast.
This week I found some great deals on grapefruit, oranges and blood oranges, so I see some citrus fish on the horizon. Last night I made some cabbage soup I had been craving for a while and it was so tasty. No recipe, just filled the pot with cabbage, carrots, parsnips, chicken stock and tomato paste and let it simmer until greatness!
Here are a few more of the suppers we ate prior to our week of fasting...
|Cauliflower Curry with Chickpeas|
Steak & Eggs with Mini-Potato Gratin
|Thai-Style Coconut Chicken Soup|
Thai-Style Coconut Chicken Soup
1 lb Boneless chicken, cut into bite size pieces
4 c Chicken broth
2 c Carrots, bias cut
1 Large Onion, chopped
2 tbsp Grated, fresh ginger
3 Cloves garlic, minced
2 Stalks lemongrass, cut into 1-inch pieces, or 1 tsp finely shredded lemon peel
1/2 tsp Crushed red pepper
15 oz can Unsweetened coconut milk
1 Medium red, yellow and or green peppers cut into bit size pieces
1/2 c Mushrooms, sliced
1/4 c Snipped, fresh cilantro
1/3 c Chopped roasted peanuts
Combine chicken, brith, carrots, onion, ginger, garlic, lemongrass or lemon peel and crushed red pepper in slow cooker.
Cover and cook on low for about 6 hours. Skim off fat if needed (I usually do). Stir in coconut milk, peppers, mushrooms, cilantro. Cover and let stand for 5-10 minutes to warm up the vegetables. Remove lemon grass. Ladle into soup bowls, sprinkle with peanuts.
I have served this soup over fresh steamed rice. We also like to top with some chilli garlic sauce for extra heat. I often leave the peppers out and added them at the table. I do not like the texture of re-heated peppers. This way they don't get mushy in the left-overs.