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As promised, this chicken dijon marinade is our second week of recipes for the BBQ or grill. We put this one in the fridge overnight to marinate, along with last week’s Garlic Herb Marinated Vegetables. The dijon flavor totally permeated the chicken and the flavor was amazing, the chicken very tender and juicy.
We found this recipe in Dr. Joel Fuhrman’s “Eat Right America – Food Scoring Guide”. You can find it on the Eat Right America web site.
Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today. Source: Wikipedia
Kale freezes well and actually tastes sweeter and more flavorful after being exposed to a frost.Kale is a very good source of iron, calcium, vitamin C, vitamin K and Carotenoids (which provide vitamin A). Kale is considered to be one of the most highly nutritious vegetables, with powerful antioxidant properties and is anti-inflammatory. In Japan, kale juice is a popular dietary supplement. In this recipe, chicken is the main protein source with steamed Kale as a side dish.
Ingredients (use organic when possible):
– small bunch of kale
– 2-3 cloves garlic
– sesame oil
– Bragg’s liquid Aminos or All Purpose Seasoning
– Udo’s oil
– sesame seeds for garnish
Wash kale thoroughly. De stem with scissors or a knife. Peel garlic and mince or slice finely. Add a tsp or so of sesame oil to a pan. Add garlic and kale stems when hot. Stir fry on low until stems start to soften. Meanwhile – chop or cut the kale leaves into pieces 2×2” or so. Add to pan with a bit of water and cover to steam. Kale is done when leaves are wilted and stems are tender.
Remove from pan and put on plates to serve. Add a couple squirts of Braggs, a tsp of Udo’s and sprinkle some sesame seeds over it.
Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients as dry-roasted peanuts, tamari-roasted almonds, or red pepper flakes.
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Recipe Photo Credit: Her View Photography
Red curry paste is the most common of all the curry pastes. It is used widely in many dishes that you are familiar with such as tod mun and satay. Red curry paste is a mixture of dry chili pepper, shallot, garlic, galangal, lemon grass, cilantro root, peppercorn, coriander, salt, shrimp paste and kaffir lime zest. This red curry vegetables recipe was made using Thai Red Curry Paste available at your favorite grocery or through Amazon in cases of 12. Feel free to prepare this meal with or without the chicken.
For best flavor, use organic vegetables when possible.
– Vegetables (use your favorites such as: carrots, cauliflower, broccoli, zucchini, mushrooms, peppers)
– 1 medium onion
– red curry paste
– 1 can coconut milk
– Bragg’s all-purpose seasoning
– Stevia
– 1 chicken breast (or firm tofu if vegetarian) chopped into cubes
Stir fry vegetables until tender, add pre-cooked chicken or tofu and heat through. Add red curry paste to suit your tastes (they vary in hotness, you may have to experiment). Stir in one small can of coconut milk, add 1-2 tsp of Braggs (adds salty flavour) and 1/8-1/4 tsp Stevia (adds sweetness). Heat and allow flavors to merge.
Serve with steamed brown rice.
About Curry Powder: Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India.
Most recipes and producers of curry powder usually include coriander, turmeric, cumin, and fenugreek in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, cinnamon, clove, mustard seed, green cardamom, black cardamom, mustard seed, mace, nutmeg, red pepper, long pepper and black pepper may also be added.
Subscribe to my recipes by email: Make sure you get my recipes emailed to you every weekend by subscribing to my recipe email service. Every weekend, one new whole food recipe posted for you to enjoy and then comment on.
Recipe Photo Credit: Her View Photography
