I had a wicked hankering for something rich, sweet, fulfilling, but also healthy.
In the fridge, I found Goat Milk Yogurt, unsweetened and as far as taste goes, indistinguishable from cow’s mild yogurt. I grabbed and halved some fresh blackberries, tossed in a packet of stevia. Then I sliced up a fat leaf of fresh basil and topped it all off with a sprinkle of lemon zest. It was, gluten-free, low-carb, low-fat and… Delicious!
As soon as the market is open, my day begins. I shop for all my ingredients for the day, scurry home and then I get cooking!
Lucky friends in Sarasota have been enjoying my food .– enough for two — delivered by me, with love and butter!
There are quite a lot of steps in making my Spinach & Meat Lasagna because I use both béchamel and tomato sauces.
Also, instead of piling on Spinach, or squeezing out frozen spinach, I chop fresh spinach into fine bits, then combine it with some cream and ricotta cheese to make it spreadable and hold its integrity.
In addition to the Ricotta spinach mix, and the béchamel, which has Parmesan, I use Provolone in one layer because I find it less gooy. Then I top with the fresh, soft Mozzarella.
In the old days, I used to boil my noodles until al dente but today, I find it easier to use the “oven ready” type. Hey. I’m a modern girl with lots to do!
When my lasagna is cooked and cooled, I package up 32 ounces, enough for two hungry adults, and include bread that is lathered in my own, fresh herb butter.
I woke up with an oddly urgent hankering for Thai food. I honestly can’t explain this, since I have rarely tasted Thai food and never been to Thailand. Usually, when I have a strong craving, it relates back to some nostalgic time in my past but, well folks … Not Today!
Now that I’ve prepared this dish, only an hour before this post, I can’t stop eating it. And, as I was cooking, a friend dropped by exclaiming “Oh it smells so good in here!” then happily waited until the Jasmine rice was ready so he could take a batch of this dish home with him.
This dish wasn’t at all complicated!
4 Boneless Chicken Thighs
1 Can full fat Coconut Milk (The cream will settle on top. Do not shake!)
1 Cup Chicken Broth (I had home made but any will do).
2 Tbsp (6 teeth/cloves) Minced Garlic
1 Heaping Tbsp Fresh Ginger
2 Heaping Tbsp Thai Curry Paste (does not taste like yellow curry powder)
1/4 Tsp Chili & Garlic Sauce (Hey… red pepper flakes will do just fine!)
1 Tsp. Fish Sauce
Zest of a whole lime
Juice of a whole lime
1/2 Cup Chopped Cilantro
2 Cups of Steamed, Jasmine rice
Sear Chicken Thighs in some hot oil for a few minutes, skin down, until skin is brown and crispy. Remove and set aside.
Open the can of coconut milk and skim off the creamy, oily top into your medium hot saucepan.
Into the creamy coconut oil, Sautee Thai Curry Paste, Garlic Chili Sauce, Ginger, and Garlic on medium heat for about 1 minute.
Add the remaining coconut milk.
Add the chicken broth.
Add the zest of the lime.
Add the chicken and simmer for 1/2 hour, until chicken is tender.
When you are ready to serve, toss in 1/4 cup of chopped cilantro and the juice of the lime. Reserve cilantro and lime wedges for presentation.
Spoon 1/2 cup Jasmine rice into a bowl, add 1 chicken thigh, coconut broth and garnish with fresh cilantro and lime wedge.