Lemongrass Coconut Chicken

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You need this!  If you crave sweet and spicy curry, this dish is for you.

Ingredients

2 tablespoons butter
1 chopped green onions or regular onion
3 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoon sugar
1 1/2 tablespoons minced fresh ginger ( if you don’t have fresh you can use ground)
2 pounds boneless chicken (thighs or breasts), diced
1 tablespoon red pepper flakes
4 stalks lemongrass, green tops removed then pale ends finely chopped
2 tablespoons curry powder
3 tablespoons soy sauce
4 ounces unsweetened coconut milk

4 Cups Rice

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Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 3 minutes.

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Add salt, black pepper, sugar, chopped or ground ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 10  minutes.

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Add the pepper flakes, lemon grass, curry powder, soy sauce, and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes.

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 simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 5 minutes more.

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This is what it should look like once it has thickened.

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Place your finished lemongrass coconut chicken over a pile of rice and enjoy!

 

Refreshing Lemongrass Ice Tea

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I love lemongrass.  This plant was grown off a single stalk of lemongrass from my local grocery store.  It’s about 3 months old, and as you can see loves my greenhouse.

Ingredients:
1  knob of fresh Ginger – peeled and sliced
4.5  cups of water
4  stalks of Lemongrass, white inner part only
4 teaspoons Raw Sugar

Cut your lemongrass stalks. You will be chopping the white part of the stalk only.  Keep upper portion of stalks to serve with your tea for presentation.  I throw my lower lemongrass stalks and ginger knob in a smoothie chopper however you are welcome to cut yours. IMG_5353

 

1. Add water, ginger, raw sugar, and lemongrass to a small pot, and bring it to a boil.

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Turn the heat off and let steep for 5 minutes or more depending on the strength you desire.

 

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2. Strain out lemongrass and ginger pieces

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Prepare your glasses

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and enjoy a refreshing glass of lemongrass ice tea for just 16 calories.

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Bonnie’s Summer Basil Vinaigrette

DSC_0003This is a wonderful sweet and tangy Vinaigrette that can you be used on Caprice Salad or any summer salads that you wish to add some zing to.

INGREDIENTS
2 cups (about ¼ pound) tightly packed fresh basil leaves, tightly packed
1/3 cup rice vinegar
1 tablespoon raw sugar
2 tablespoons honey or agave
2 cloves minced garlic
2 teaspoons Dijon mustard
1/2 cup canola oil
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
INSTRUCTIONS
Combine first five ingredients in a food processor or blender. Puree mixture until smooth and bright green.

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With motor running, slowly add the salad oil to form an emulsion*.
Add sea salt and freshly ground black pepper.

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If not serving immediately, store in an airtight jar or container in the refrigerator. Will last for a week or more.