Wednesday’s menu

Breakfast creamed corn ham soup see prev post for recipe

Lunch leftover meatloaf, mash, beans

Dinner Dr Gundry’s plant paradox chicken curry adapted. I swapped bok choy with organic zucchini, served with ‘cauli rice’

Katsu chicken bowl

Ingredients serves 2

1/2 cup of each cauli and rice, carrot batons, green beans in each bowl

1/3 cup x 2 cooked rice (1cup I raw organic basmasti with 2cups boiling water- there will be leftovers for another meal)

Katsu Chicken:

2 boneless chicken breast sliced lengthwise into the 3 strips each

1/4cup organic flour

1 free range egg beaten

1/4 cup panko breadcrumbs

Side’s:

1tsp x2 kimchi

1 handful fresh coriander (half for each bowl)

1/2qty sushi sauce (divide into 2 bottles)

1qty curry sauce see below

2tb kewpie mayo

Step 1 assemble bottom of bowl

Cauli rice, green beans, carrot and cook 4min in microwave put on lid to keep warm

Make sushi sauce see see previous post

Step 2

Preheat oven 180*c

Bread the chicken

cut breast fillet chicken into strips. Dip into flour then egg then panko, place on baking tray in the fridge for 10 minutes.

Step 3

Cook rice with boiling water in microwave bowl for 10min then fluff with fork( dont rinse).

Place chicken in and oven bake 15-20min

Step 4

Make curry sauce:

1 diced organic onion,

1 tsp organic garlic paste,

1tb organic flour,

1tb tikka masala curry powder,

1/2tb turmeric,

1tb shaox xing,

1/2tb dark brown sugar,

1 tb kecap manis,

1 cup salt reduced chicken stock.

Mix together in saucepan until thick

Step 5

Add rice to bowl with fresh Coriander leaves and Kimchi

Step 6 take out chicken, turn oven off, place chicken katsu in bowl

Step 7

Top with curry sauce, kewpie mayo and sushi sauce

Curry Sausages

Ingredients serves 2

  • 6 gluten-free sausages
  • 1 organic red onion diced
  • 2 stalks organic celery
  • 1/2 vegepod capsicum
  • 1 organic tomato
  • 1/2 cup cornflour slurry
  • 1/2 cup coconut milk
  • 1tb of each organic garlic, gonger, cumin, coriander powder, cardamom powder, turmeric,
  • 1 organic green apple
  • 1tb organic tomato paste
  • 1tsp bone broth beef granule
  • 1tb organic raw sugar

Method

  1. Cut vegetables to similar size pieces
  2. Cut sausages into 4
  3. Plac all in skillet and cook on low until sausages are cooked through. Stir continuosly so it doesnt stick
  4. Serve with steamed organic basmati rice

Thai red curry chicken

Ingredients serves 2

  • 1 large Chicken breast fillet
  • 2Tb Thai red curry paste
  • 1/2 can organic coconut cream
  • 1tb thai fish sauce
  • 1 palm sugar cube
  • 1 zucchini
  • 1/2 cup green beans
  • 1 vegepod capsicum

Method

  1. Cut chicken  into strips
  2. Cook chicken until brown
  3. Add red curry  paste with coconut cream stir fry
  4. Add remaining ingredients and stir fry until vegetables are cooked but not mushy.

Curry Recipes

Fish curry #1

Fish Curry #1

Ingredients serves 1

  • 1 fish fillet boneless skinless (basa)
  • 1/2 tsp keens curry powder
  • 1/4 tsp coriander powder
  • 1/4 tsp organic cumin powder
  • Extra virgin Olive oil cooking spray

Side: Rice Pilaf

  • 1/4 cup cooked organic basmati rice
  • 1/4 cup organic peas
  • 1/8 onion sliced
  • 1 handful fresh mint
  • 1 handful fresh coriander

Serve with

  • 1/4 lebanese cucumber cut into strips with peeler
  • 1Tb lactose free yogurt (jalna vanilla)
  • 1tsp fresh coriander leaves

Method

  1. In non stick skillet spray with cooking spray.
  2. Also spray top of of fish and sprinkle with the spices and curry powder
  3. Cook fish until white on side then flip
  4. Add rice, peas, onion to Cook pan and stirfry with pan juices
  5.  Add fresh coriander herbs and mix through rice
  6. Serve rice on plate in round mould
  7. Add fish and cucumber slices
  8. Top cucumber with yogurt and coriander leaves

Curried Sausages #2

Curried Sausages #2 

Ingredients serves 2

  • 1 Brown onion sliced
  • 2Tb keens curry powder
  • 1Tb turmeric
  • 1Tb Brown sugar
  • 1/2 Cup organic coconut cream

Serve with

  • 1 /2 cup organic peas
  • 4 gluten free Sausages
  • 1/2 cup cooked steamed rice

Option

  • substitute 200g green peeled deveined prawns for the sausages
  • Substitute 1 cup broccoli for the peas.

 

Curried Sausages #1

Curried sausages #1
Ingredients Serves 2

  • 4 gluten free sausages
  • 1tb curry powder
  • 440g organic tomatoes
  • 1 Small Brown onion sliced
  • 1tb rice flour

Serve with

  • 2/3 cup Creamy Mash Potato
  • 1 cup broccoli steamed

Method:

  1. Slice onion.
  2. Place all ingredients into baking dish in order they are written.
  3. Cook in preheated oven 180*C for 20-25 minutes or until sausages are cooked through.
  4. Serve with Organic basmati rice and steamed broccoli

Leftover yellow curry

Leftover with yellow curry
Ingredients serves 4

Curry sauce

  • 1/2 red onion
  • 1tsp of yellow curry powder
  • 1tsp yellow curry paste
  • 2Tb leftover gravy
  • 4tb tomato sauce
  • 1 cup water
  • 1tb flour
  • 1tsp gluten free cornflour
  • 1tsp sesame oil
  • 1/4cup lactose free milk
  • 1tsp garam masala
  • 1tsp organic ginger
  • 1 handful fresh mint
  • 1/2 lemon juiced
  • 1 tsp tamarind paste
  • 1tsp chicken stock powder
  • 1cm cube organic butter

Also add to dish after sauce is made

  • Leftover potato balls, carrots, broccoli, pumpkin
  • Leftover steak cut into cubes

Serve with

  • cooked rice or toast

Method

  1. Make sauce first, combine all sauce ingredients into medium saucepan and cook, stir until it boils *it may not thicken and that’s ok because it’s a wet curry. Turn off heat. Let residue heat continue to cook.
  2. Add vegetables and steak and mix well
  3. Serve over steamed rice