instant pot meatless butter “chicken”

This recipe is not my own. It is closely based on an AMAZING Butter Chicken recipe by “the Butter Chicken Lady” Urvashi Pitre (found both online and in her book, Instant Pot Cookbook). This is simply my meatless tweak of that recipe. It’s my faaaavvvv and so easy to make - using mostly pantry staples! Perfect comfort food. Mmm. Try it. And enjoy!



Recipe: Instant Pot Meatless Butter “Chicken” 

Serves: 10
Calories: 125

Ingredients:
• 2 c Chana Dal
• 4 c Water
• 1 Tbsp Chicken Bullion
• 1 14-oz Canned Tomatoes
• 1 Tbsp Minced Garlic
• 1 tsp Minced Ginger
• 1 tsp Turmeric
• 1/2 tsp Cayenne Pepper
• 1 tsp Smoked Paprika
• 1 tsp Kosher Salt
• 1 tsp Garam Masala
• 1 tsp Ground Cumin

To Finish
• 4 oz Butter, cubed
• 4 oz Heavy Cream
• 1 tsp Garam Masala
• 1/3 c chopped Cilantro (opt)

Directions:
Place all ingredients into an Instant Pot, EXCEPT for the butter, cream and 1 teaspoon of the garam masala.

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

Open up the pot. Blend together all the ingredients, preferably using an immersion blender. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

Serve over basmati rice.

Note: I like to cook the basmati rice at the same time as the chana dal. I just do the pot-in-pot method and leave the time as is. It works out perfectly!

cream puff pie

The amazing Christa of Orrin-and-Christa made this for us once, and I was absolutely blown away. So easy. So fancy. So good. Instead of needing to ask her for the recipe yet again, I decided to record it here. Try it; you'll be glad you did.

RECIPE: Cream Puff Pie

Yield: 24 servings

Calories: 193 ea

Ingredients: 

1 c. water

1/2 c. butter

1/4 tsp. salt

1 c. flour

4 eggs

1 pkg. instant vanilla pudding (large)

2 1/2 c. cold milk

2 tubs cool whip

Toffee bits 

Directions:
Preheat oven to 350F.

Bring to boil the water, butter and salt in a med saucepan. Remove from heat and add the flour all at once. Stir until a ball forms. **Let cool for 10 minutes.** Add the eggs, one at a time, mixing well before adding another.

Spread dough on greased cookie sheet and bake for 30ish min at 350F. Allow to cool.

Meanwhile, mix together a large pkg of instant vanilla pudding and less milk than it calls for, about 2 1/2 cups. Chill. Layer on top of chilled cream puff. Then top with cool whip and toffee bits. Serve cool.



Note: For the "good stuff" on top, Christa says: "You can do any kind of pudding and top with nuts or candies or chocolate syrup. It's the best dessert because it can be whatever you want!" When we had it the first time, she had put vanilla pudding on one half and chocolate on the other. Pretty yummy! She also recommends adding toffee bits or chocolate syrup- or both! Yum. You're welcome. 

pumpkin chocolate chip cookies

RECIPE: Pumpkin Chocolate Chip Cookies

Ingredients:
1 c pumpkin puree
1 c sugar
1/2 c canola oil
1 egg
2 c flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 tsp vanilla
2 c (1 pkg) semisweet chocolate chips

Directions:
Mix all ingredients until well-incorporated (usually wet first, mix, then add dry, mix, then add choc chips). Bake on a cookie sheet or stone at 350F for 10 minutes.

angel toast with homemade maple syrup, fresh berries, and cream

We had a loaf of angel food cake that needed to be eaten. But it was only breakfast time. So I improvised. And it was delicious!! At least there were fresh berries involved. That makes it kiiinnda healthy, right? ;)

RECIPE: Angel Toast (Angel Food Cake French Toast)

Serves: 3

Ingredients:

6 1-cm slices of angel food cake

2 eggs

1-2 Tbsp milk

1/2 tsp sugar

1 tsp vanilla

Directions:

Mix eggs, milk, sugar and vanilla together in a pie tin or plate with a good ledge, etc. Dredge the cake slices through the egg mixture, getting both sides and letting it soak in a bit. Heat a skillet over medium heat. Place the prepared cake slices in the pan and cook (flipping half way) until golden on both sides and the egg mixture is cooked through. 

Serve with Homemade Maple Syrup, fresh strawberries and cool whip. And enjoy!! Mmm.

RECIPE: Homemade Maple Syrup

Ingredients:

1 c water

1 c sugar*

1/2 tsp maple extract

Directions:

In a small sauce pan, bring the water to a boil.  Then add sugar and whisk over medium heat until sugar is dissolved.  Remove from heat, whisk in maple extract.  Serve warm.

*Note: You can do 1 cup water with 2 cups sugar as per the original recipe.  But I think 1 cup of sugar makes it plenty sweet and delicious.  And it's maybe a tad bit better for you.  You know, as far as sugar water goes.

sautéed zucchini, yellow squash & onion

This hardly qualifies as a recipe, but I want to remember it for future reference. It was really yummy! I stole the idea from Brittney, who served it as a side to grilled chicken when we stayed with them recently. Because we eat too much meat (and were lazy), we decided to serve it as our main entree with a side of (Cal Rose) rice. It was surprisingly satisfying! And budget friendly! We intend to make this again!

RECIPE: Sautéed Zucchini, Yellow Squash and Onion

Ingredients:

4 small zucchini squash 

2 small yellow squash

2 med onions

Olive oil (EVOO)

Mrs. Dash

S&P 

Directions:

Julienne/slice onion. Wash and slice (in little rounds) the squash(es?). In a wok or large skillet, heat the oil over med-high heat. Add onions, then squash. Season to taste. Cook, covered, stirring occasionally, until veggies are soft. Serve (over or just with) rice. And enjoy!!

cheesy garlic biscuits

I made jambalaya the other day and wanted something yummy to go with it.  I already planned to serve it with green beans (somehow that is a logical side dish to me, not sure why), but I wanted something more.  I saw a picture of jambalaya served with what looked like a cheesy biscuit and knew that's what I wanted to make.  I googled a recipe for cheesy biscuits and ended up combining several that looked promising to create my own.  Here's what I came up with.



RECIPE: Cheesy Garlic Biscuits

Yield: 12 large biscuits
Calories: 227

Ingredients:
2 1/2 c. flour
3/4 tsp salt
5 tsp baking powder
1/2 tsp cream of tartar
1 1/2 tsp garlic powder*
3/4 c butter
1 c milk
1 c shredded cheddar cheese
(opt) dash of dill

Directions:
Mix the dry ingredients (flour down to garlic powder) in a medium bowl.  Cut in butter.  Add milk, adjusting if necessary (if it's too wet, add more flour- just a tbsp or so at a time).  Stir in the cheddar cheese (and dill, if you want it).  Drop onto a baking stone/sheet in 12 large mounds.  Bake at 400F for 18-20 minutes.

*Would also be good with actual minced garlic in it.  Mmm.

vegan chili

I needed to bring a meal to my friend who just had surgery, and it needed to be vegan. It was crazy-hard to come up with something doable and delicious (who knew I ate so much meat and dairy?), but I finally settled on this. It turned out well, I think. I served it with baked potatoes. Turns out cornbread has both eggs and milk. Sheesh!

RECIPE: Vegan Chili

Serves: 8

Calories: 203

Ingredients:

2 15-oz cans Fat-Free Vegetarian Chili

1 can petite diced tomatoes (undrained)

1 can red beans (undrained)

1 can black beans (undrained)

Celery stalk, finely diced

Garlic powder 

Minced onions

Chili powder (easy unless you want heat)

Dried oregano

Salt/Pepper

^^ (spices to taste)

Directions:

Dump it all in a med-lg pot and stir well. Bring to a boil. Reduce to a simmer. Let simmer for 20+ minutes. Serve warm.

Yummy when paired with corn bread, salad, and/or baked potatoes! Also, if you want to scrap the vegan aspect of it, it'd be pretty delicious (and better looking) topped with cheese/sour cream! 

lasagna

What happens if you aren't patient enough to let it set
up before dishing... less pretty but soooo good!

This recipe is courtesy of my amazing friend (and next-door neighbor) Shaughnessy. She is seriously the best! A few days ago, I wasn't feeling great and was stumped as to what to make for dinner. And SHE BROUGHT OVER HERS!!! It was ridiculously generous and unnecessary, but it also looked and smelled sooo good. So I gobbled it up with a thank you. :) I haven't stopped thinking about it since, so I figured I'd make some myself. This is her recipe, how I used it.

** This makes TWO full 8x8 pans of lasagna. One was paaalllenty for our family. We baked one and froze the other.  Just put cling-wrap on top (do all steps except baking), followed by the dish's lid, then place it in the freezer. Two dinners in one! Score! :)

RECIPE: Lasagna

Yield: 2 8x8 pans, 9 BIG servings each

Calories: 336 ea

Ingredients:

1 box lasagna noodles

2 (24oz) cans/jars spaghetti sauce {Hunts Garden Veggies is best}

1 (48oz) tub cottage cheese

1 (32oz) bag shredded mozzarella cheese

Directions: 
Bring a large pot of water to boil. Cook lasagna noodles according to package directions. 

Preheat oven to 375F.

Layer (in each 8x8 baking dish) a bit of sauce first, then noodles (3 is about right...use a pizza cutter to trim the noodles to size), then cottage cheese, then mozzarella, then sauce. Repeat 2-3 times. Have cheese be your last/top layer. 

Bake, uncovered, at 375F for 45 minutes. Let rest (so it will set up) a few minutes before dishing up.  Serve warm... and enjoy!

chocolate pudding

If you're craving a quick, easy, and satisfying treat...



RECIPE: Chocolate Pudding

Ingredients:
Chocolate pudding mix (instant)
2 c cold milk, as per instructions
Brick of chocolate (opt)

Directions:
Make pudding according to box directions. Pour into ramekins. Shave a little chocolate on top. Refrigerate until ready to eat (at least 5 minutes). Enjoy!

from scratch pancakes

My friend Brittney makes the best pancakes! Every time we sleep over, we wake up to the smell and taste of pancakes with homemade maple syrup. Mmm. So yummy! Her pancakes are always so fluffy and perfect. I finally asked her for the recipe, and she told me it was basically a dairy-free rendition of one found in the classic Better Homes and Gardens Cookbook. This is the easy and amazingly delicious recipe.



RECIPE: From Scratch Pancakes

Yield: 10 pancakes
Calories: 100 each

Ingredients:
1 3/4 c flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 1/2 c vanilla almond/coconut milk**
** soy or cow milk would also work

Directions:
Whisk together all ingredients until combined. Cook pancakes (use about 1/4-1/3 c batter for each) on a skillet over medium (to medium high) heat, flipping half way, until golden and cooked through. Serve with butter (opt) and homemade maple syrup! Eat up!

homemade vanilla ice cream

We love this ice cream. We also love our Cuisinart ice cream maker. And we love Kurt & Bonnie, with whom we used to always make and eat ice cream. ((Move back! We miss you!!)) If I remember right, this is the recipe we decided was best. It's simple and delicious.



RECIPE: Homemade Vanilla Ice Cream

Ingredients:
2 c milk (2% or whole)
2 c whipping cream
1 c sugar
1 Tbsp vanilla

Directions:
Whisk all ingredients together in a medium bowl until sugar is dissolved. Pour into the (already assembled and running) ice cream maker. Once frozen (30ish min), eat. With sprinkles, if you're feelin' fancy. :)

german pancakes with pumpkin

It was a beautiful fall day today, and I was feeling creative.  So as I mixed up my well-loved-by-kiddos German Pancake recipe, I tossed in some pumpkin puree and a dash of nutmeg.  It turned out good.  Different.  The entire consistency of the pancakes changed, making it more of a cake-looking concoction.   But it tasted more like a custard.  It was good.  I'd try it again.  Maybe with more pumpkin next time...



RECIPE: German Pancakes with Pumpkin

Yield: 8 servings
Calories:

Ingredients:
1/2 cube (1/4 c) butter
1 c. flour
1 c. vanilla almond milk
1 c. pumpkin puree
6 eggs
1/4 c. sugar
dash salt
dash nutmeg
cinnamon (to taste)

Directions:
Preheat oven to 425 F. In a medium mixing bowl, mix/whisk all ingredients.  Pour the batter into a PAM-sprayed casserole dish.  Sprinkle the whole thing with (more) cinnamon, then pop the whole thing into the oven. Bake for 30-35ish minutes, or until the center is stiff and non-goopy and a toothpick inserted into the center comes out clean. Serve with maple syrup.

quick chickpea curry

Image source:  http://mykentuckyhome-kim.blogspot.com/

I adapted this recipe from one posted on Stirring the Pot, who had apparently adapted hers from Martha Stewart.  I made it according to the first recipe but found that there just wasn't enough KAPOW! for my liking.  I was hoping it would taste more like the Chana Samosa (minus the samosa, obviously) from our local Indian restaurant.  Mmm.  Anyway, I added a bit of this and a bit of that until I came up with something that tasted right to me.  And it was a hit!  Now to remember what I did... I think it was something like this.

RECIPE: Quick Chickpea Curry

Serves: 5 small (though adequate) bowlfuls

Calories: 173

Ingredients:

1 Tbsp olive oil

1 large yellow onion, finely chopped

5 garlic cloves, minced

5 tsp curry powder

1 tsp ground cinnamon

2 cans (15oz) chickpeas, rinsed and drained

3 Tbsp ketchup

2-3 c water

1/4 tsp garam masala

1/8 tsp garlic powder

1 teensy pinch of cayenne pepper (opt)

1 tsp mint chutney

2 Tbsp tamarind chutney

1 Tbsp (-ish) chopped cilantro 

1 small splash of lemon juice

Directions:

In a large large skillet over medium-high heat, heat olive oil.  Add onion and cook, stirring constantly, until dark brown around edges, about 6 minutes.  Add garlic, curry, and cinnamon, stirring until fragrant, about 30 seconds.

Add chickpeas, ketchup, and water.  Bring to a boil.  Add garam masala, garlic powder and cayenne pepper (opt).  Reduce to a simmer, cover, and cook 15ish minutes (don't let it go dry... probably lifting the lid much is a bad idea).  If needed, uncover and increase heat to medium-high and stir until sauce is slightly reduced.  Add chutneys, cilantro and lemon juice.  Mix well.

Serve warm, with naan if you've got it.  And enjoy!

*Note: I get my chutneys from the above mentioned Indian restaurant where they make them in-house.  The grocery store variety would probably work but is nowhere near as nummy.

cinnamon ginger pears

I found this idea online recently when I was searching for a recipe that incorporated ginger in a kid-friendly and easy-to-swallow way.  My boy had a sore throat, and I'd read that ginger helped with that (or maybe helped with Strep... I had searched that at one point, too).  Anyway, I came across this concept and decided to tweak it and make it my own.  I tried it out on my kiddos.  They both LOVED it!  It didn't hurt that I topped the pears with a teensy bit of whipped cream.  (That makes everything feel more festive, right?)  But still, I was quite happy that they were happy.  We will definitely be making this again... either as a low-calorie and healthy snack ... or maybe as a topping for ice cream (shame, shame.  I know.  But it would be delish).  Try it out.  Go on.  You've got five minutes!



RECIPE: Cinnamon Ginger Pears


Serves: 3
Calories: 83


Ingredients:
1 (15 oz) can pear halves (in juice, not syrup)
1/2 tsp sugar
dash ginger
dash cinnamon
(opt) whipped cream

Directions:
Drain about half of the liquid from the can of pears.  Then dump the remaining contents into a small frying pan over medium-high heat.  Bring to a boil, and simmer 2 minutes.  Sprinkle the pears with sugar, ginger and cinnamon.  Continue to cook for about 3-5 minutes longer, or until soft.  Dish the pears up (two halves per serving) and top with a small dollop of whipped cream (opt).  Serve warm.

navajo tacos

First of all, this recipe is dedicated to some framily of ours (family with whom we are also friends):  Thank you, Bart and Katie, for the FryDaddy that made this post possible.  :)


This recipe came about because we had a huge pot of beans (recipe here) that needed eaten and wanted to get creative with them.  We'd been to the Gardener's Market recently and saw some Navajo Tacos.  This led us to think that maybe Navajo Tacos would be delish.  We had initially thought we would use the "pizza/scone dough" we normally use for sopapillas, but we apparently didn't have any- so we used Rhodes Rolls dough instead.... just defrosted them, rolled them out, and fried them up!  It turned out great.  The meal was pretty easy and super yummy.  Give it a try; you'll be glad you did!



RECIPE:  Navajo Tacos


Ingredients:
Rhodes Rolls dough balls, defrosted/risen
pinto beans
onion, diced
tomato, diced
cheddar cheese, grated
lettuce, cut into teeny strips
salsa
(opt) sour cream

Directions:
Roll out the dough into pretty thin, roundish circles.  Fry in hot oil (in FryDaddy if you've got one) until golden.  Remove and place on paper towel to absorb excess oil.

Top fried bread with beans, onion, tomato, cheese, lettuce, salsa, and sour cream (if you have any; we didn't).

And eat.  It's that simple. :)

crock pot pinto beans

Photo credit: http://shimandsons.typepad.com/shimandsons/2007/03/pinto_beans_din.html

I'm not sure what it is, but there's a piece of me that just loves a big ol' pot-o-beans.  It is likely that my parents are to blame.  Growing up, my mom went through a phase (a long one) where every Sunday she would make a big pot of beans and a loaf of delicious homemade bread.  Mmm.  It might seem random to you (it did to my husband) to eat beans as a meal, but we're New Mexicans; it's how we roll.  Anyway, now that I am a mommy myself, I wanted to duplicate that-- not the weekly tradition, necessarily, but just exposing my family/children to the delicious simplicity that is a pot of beans with a side of homemade bread.  And it really is simple.  And delicious.  And the best part is you can make the pot of beans and end up creating several meals out of it (more on that later).  Yum.  Frijoles.  Ole!

RECIPE: Crock Pot Pinto Beans

Ingredients:

4 c. dry pinto beans

1 ham hock (opt)

garlic powder

salt/pepper

Directions:

Before you do anything, sort through the beans and take out any particularly funky/damaged ones as well as any dirt or rocks you come across.  Then rinse the beans well (I put them in a large bowl, cover them with water, swish them all around a bit with my hand, drain, and repeat- a few times).  

You can soak the beans overnight at this point, but it is optional (and who thinks that far in advance, really).  

Put the rinsed and drained beans in the crock pot.  Add your ham hock.  Cover with water (a couple of inches over, probably... the ham hock can poke out a bit, but you're doing a whole pot here so don't skimp). Sprinkle around a bunch of garlic powder and pepper as well as a bit of salt (you don't need much; the ham has enough to share).  Cover and cook on low for 8 hours or until beans are soft and ham is fully cooked.

Serve alone or top with cheese, tomatoes, sour cream, lettuce, onions, any of that stuff.  That's it!  Enjoy! 

relief society soup

This recipe comes to me from my sister-in-law, Mindy, who got it from my mother-in-law, Julie.  :)  I'm not sure where Julie got it or if it is her original recipe.  Either way, it's nummy.  I had some leftover mashed potatoes that I needed to use up before they went bad and was not in the mood to eat them yet again as plain ol' mashed potatoes {apparently even mashed potatoes can get old after several days}.  So I brainstormed and remembered this soup.  This is my quasi-tweaked version, based on what I had on hand and what sounded good.  But it's still quite delicious!  A good one to remember.

PS.  If you're curious where the name came from, the Relief Society is a women's organization that is part of the Church of Jesus Christ of Latter-Day Saints.  As part of the society, women serve one another in various ways- among them bringing dinner to others {ie. after a baby is born, or after a loved one dies, or when someone is sick... basically whenever making dinner one's self would be difficult}.  I imagine this was at one time a go-to dinner to whip up for such an occasion.  There's something that says "comfort food" about this, so it'd be appropriate. :)

PS#2.  I used 3 Tbs of bullion and was afraid it would be way too salty.  But I think it must have been a magic touch, because both of my kids loved the soup!  Jolie even had seconds!  Now, my kids are pretty fickle about their food often adore something one day and hate it the next.  But with all things considered, I'm counting this one as a success!



RECIPE: Relief Society Soup

Yield: about 10 (really full) adult servings

Calories: 221

Ingredients:
1 bag (1 lb) frozen cauliflower
1 bag (1 lb) frozen broccoli (chopped is easiest)
2 Tbs chicken bullion granules
1 Tbs Lowry's seasoning
1 stick butter
2 c. potato pearls (I used 2 c. leftover mashed potatoes and 1 c. pearls)
1 c. milk

Directions:
Chop your veggies if necessary.  Add veggies to large soup pot.  Cover with water (about 10 cups).  Add butter, bullion and Lowry's.  Bring to a boil.  Reduce heat, and simmer (on med-ish heat) for about 25 minutes, or until veggies are soft.  Smash a bit with a potato masher.  Add potatoes, stir well, and bring to a boil again.  Reduce again, and simmer until potatoes are well-incorporated.  Remove from heat.  Add milk and give a stir.  Then serve!

freezer salsa

I got this recipe from my sister-in-law Ashley.  Her recipe called for four times this much, making a HUGE batch.  I did the math and made it a smaller batch.  It still makes a ton.  PLENTY for our little freezer!  We made this last summer and still have a stash of salsa to enjoy.  Mmm.  PS.  This salsa tastes mild when you first make it and more like mild-medium once it's been frozen and thawed.  Pretty tasty!  Enjoy.




RECIPE: Freezer Salsa

Ingredients:
2.5 gal tomatoes
5 jalapeños, seeds removed from all but one
1.5 Tbs salt
1/2 Tbs pepper
1/4 c. white vinegar

1 1/4 c. chopped onions
1 1/4 c. chopped green bell pepper
2 Tbs (rounded) chopped garlic
6 oz tomato paste
3/4 bunch fresh cilantro, cut up

Directions: 
Add first batch of ingredients to a large pot over high heat.  Once it boils, reduce to a simmer.  Simmer 1-2 hours, stirring often so it won't burn.  Then add the second batch of ingredients, and simmer for 30 minutes.

Allow to cool a bit.  Then pour into freezer-proof storage containers.  Freeze.  When ready to eat, thaw and enjoy! Yum!

egg burrito

This is a super simple recipe. So much that it hardly feels like a recipe at all. But I'm posting it so that I remember that simple meals can sometimes be the best ones, and because it's a low-calorie meal that is filling and delicious.

RECIPE: Egg Burrito

Ingredients:

Pam cooking spray (opt)

2 eggs

1 flour tortilla

1 tsp. mayo

Directions:

Place a small, non-stick frying pan on the stove over medium-high heat. Once hot, spray it with a bit of Pam. Quickly after that, crack your two eggs into the pan. They'll start to cook immediately. With a rubber scraper, mix the eggs around- popping the yolks and mixing them up. You're going for scrambled. Cook the eggs until they are done to your liking (no longer slimy but still moist), flipping and breaking them up when needed, and remove from heat.

Warm up your tortilla in the microwave, for only about 10 seconds. You want it pliable. Spread mayo down the center of the tortilla. Add your scrambled eggs. Roll the tortilla up into a burrito, and VOILA! An egg burrito.

Serve warm. Eat up. And enjoy!

Serves: 1

Calories: 251

tom ka gai (coconut lemongrass chicken soup)

I had this soup recently and for my first time at our local Thai restaurant, and I loved it! It was such a pleasant and unexpected combination of flavors, and it was beautiful. Mmm... I thought maybe I could duplicate it {I mean, how hard could it be? I'm cocky.} and decided to give it a try. I had planned on following a recipe but was unable to find some of the ingredients, so I tried another recipe... and again, couldn't find some of the ingredients. So I combined a few ideas and made my own {dangerous when attempting a meal you hardly know}. Luckily, it turned out super duper delicious!! I was so happy with it, and I fully intend to make it again. With that being said, here it is. So I remember.

If you try it as well, let me know how it went! Enjoy.

RECIPE: Tom Ka Gai

Ingredients:

1 deli-roasted (rotisserie) chicken, de-boned, skin removed and shredded {we only used about 3/4 of it... or about 1 1/2 lbs. of chicken}

2 c. water

3 med carrots, peeled and sliced thinly on the diagonal

1 package Shiitake mushrooms {I would probably do regular button mushrooms next time; I didn't love the texture of these}, halved

juice from 2 limes (about 1/4 c.)

1/4 tsp Cayenne pepper

1/2 tsp turmeric

1/2 tsp dried lemongrass

2 Tbsp fish sauce

1-2 in. fresh ginger-root, grated/minced

2 cans (15 oz.-ish) unsweetened coconut milk

2 stalks green onion, sliced thinly

cilantro (opt)

Directions:

Put the (already-cooked) chicken in a hot pot and let it sizzle for a minute. Add the remaining ingredients (all but the coconut milk, green onions, and cilantro) and bring to a boil. Reduce heat and let simmer until carrots are crisp-tender and all is heated through. Add the coconut milk, stir well. At this point, do NOT boil; just warm. Toss in the green onion pieces. Stir. Heat on low heat until ready to serve. Top with cilantro if desired, and serve warm.

Serves: 8

Calories: 203