STUFFED PEPPERS! PUNJENE PAPRIKE!

I made stuffed peppers. It's pretty simple. Brown some beefs with spices, put them in hollowed out peppers. Then put them in a pan and cover with stewed tomatoes. After that put them in the oven for an hour on a heat of 425. And then EAT!

I served mine with a salad made from Italian greens, sliced strawberries and some walnuts.

YUMMY YUMMY!

Mango Chicken Curry

Today we took our taste buds to the far east...I made Mango Chicken Curry. Not particularly spicy, but flavourful, savoury and paleo :)

I had some chicken drum sticks to use up so I modified them, they were skinned and deboned. They replaced the chicken breast in the recipe. I didn't serve it over rice, nor did I garnish it with cilantro, but it was so damn tasty I could not believe I had made it. I had two bowls of it and didn't even want dessert.

Here's the recipe, from Simply Recipes. Try it, you won't regret it. The recipe calls for two tablespoons of vinegar but it's so minimal I didn't let it bother me.

I'll put notes in bold letters.

Mango Chicken Curry Recipe

Ingredients

• 3 Tbsp (or more) of vegetable oil ( I substituted with butter)
• 1 large onion, chopped (1 1/2 to 2 cups)
• 1/2 red bell pepper, chopped (I used a whole red pepper)
• 2 garlic cloves, minced
• 2 Tbsp fresh minced ginger (You can buy it already minced at the grocery store in the spice or foreign foods section)
• 2 Tbsp yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced (We had mangos pureed in our freezer from before)
• 2 Tbsp cider vinegar or white vinegar
• 1 1/4 cup water
• 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins (We used Thomspon raisins)
• 1/2 cup heavy cream (can substitute all or partially with coconut milk) (Definitely use coconut milk :) )
• Salt and pepper
• Cilantro for garnish

Method

1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serves 4.

NOW GO MAKE DINNER AND EAT SOME YUMMY FOOD! :D

Organic Israeli Red Hot Chili Peppers.

I dunno if you've seen these bitches in your produce section, but they are fireeeee! And by fire, I mean you'll wish you could gulp an entire ocean of milk in your mouth. Seriously...hot.

I put them in a veggie sautee cause I had to use up some spinach. So I fired up the stove, put butter in the pan, and went at it.

I first sauteed some onions with spices (tumeric, garlic, chili powder.) I then added in some sliced red hot peppers, fresh from Israel, and banana peppers. Once they cooked a little bit, I put in the spinach and waited for it to become cooked. Which took no longer than 15 minutes to prepare the entire thing. I also fried up some sausages to go along with it which took about 17 minutes. This one done simultaneously as to save time.

I wish I would have taken a picture because it looked scrumptious. It fed my dad and my boyfriend, I wasn't hungry so I didn't eat it. But I did taste a small bit of spinach...and that's how I figured out the peppers were fire, like 20 times hotter than banana peppers. I couldn't believe. I could smell the heat on them.

I'm pretty sure my boyfriend downed 3 glasses of milk with that meal, but hey, what can you do? :P

Oh well, tonight, I'm planning on making bacon wrapped chicken thighs with a mixed green salad with mushrooms and wildberries. NOM.

Bon appetit!

Paprikash. Om nom nom nom.

So I had one of my favourite dishes today...PAPRIKASH aka Goulash. It was prepared with beef, red/green peppers, onions. It was scrumptious and extremely filling, I feel like I won't be able to eat till tomorrow morning.

Traditionally the dish contains potatos or rice cooked in it. But I asked my dad if he could put them on the side, and he did. I am ever greatful for that.

Instead of having a coconut milk/berry smoothie for breakfast this morning I had my egg-bake. Which is just 4 eggs, with sliced ham squares, butter, spinach, parsley, garlic and chili powder baked at 375 for 20 minutes. Which also happens to be extremely satiating.

So far I'm loving paleo, although seeing commercials for cookies or ice cream on TV make me scream "WTF! I WANT!"...in my head. Hahahahaha. But I'm also seeing my waist line shrinking, which makes it completely worth it. My hips are staying the same, but I hope they will change soon :P