Tag Archives: Lunch

Curried Frog Legs with Kale and Onions

20131218-125214.jpg

I was browsing the freezer section at a new Asian Grocery by my house, when I came across a bag of frog legs. It was about $5 for a lb (4 froggie backsides), so I scooped it up, excited to try a new low-cost protein source. I’ve had frog legs before, but too long ago to really remember. They do have a taste and texture somewhere in between fish and chicken though, it’s true. I decided to saute them with some spices and keep it simple.

Ingredients:

  • 2 Tablespoons Coconut Oil for Sauteing
  • 1/2 – 1 lb of Frog Legs
  • 1 Cup Kale (I Used Trader Joe’s Frozen, but Fresh is probably ideal)
  • 1 Onion
  • 4-5 Cloves Garlic
  • a few tablespoons of Coconut Aminos
  • Curry powder, Salt, Pepper, Paprika, Ginger Powder

In a pan, heat the coconut oil. Then saute the onions and garlic until caramelized. Add the coconut Aminos, spices, and frog legs and cover. After a few minutes, add the Kale, stir, and cover for another few minutes. Once the meat starts falling off the bone easily, remove the bones and stir. Continue to saute for a few more minutes and stir until the frog legs are cooked through.

Advertisements

Curry Apple Chicken Salad in Acorn Squash Rings

TasteThatCurryAppleChix 076

The idea for the acorn squash rings, came when I saw a post that baked an egg inside one. I thought that was a great idea, and could make for more whimsical and fun presentations, beyond just using half a squash as an edible bowl.  I roasted a chicken for dinner on monday, so chicken salad seemed like a very natural choice, and my brain got to work. I think it came out really delicious, and even without the squash rings, you can make the chicken salad by itself.

Start off by cutting your acorn squash into rings. I got about 4 good rings, plus the ends. Remove the seeds, setting them aside to roast later! Place the rings on a cookie sheet or pan lined with foil and greased with a little olive oil. Brush  the top side of each ring with olive oil and sprinkle with ground ginger, cardamom, cinnamon, and salt. roast at 350 until softened – about 15-20 min. (Honestly, I didn’t time it, I kind of just watched)

TasteThatCurryAppleChix 079

While the rings are roasting, put together the chicken salad, by mixing together:

  • pulled chunks of roasted chicken (I used both light and dark meat)
  • 1 Apple – chopped (I think I used a Gala apple because that’s what I had, but you can use your favorite)
  • 1 Yellow or sweet onion – chopped
  • 2 stalks celery – chopped
  • Organic Stone ground Mustard (to taste, but start off with 4-6 tbsp)
  • Curry powder (start off with about 1-2 tbsp and go from there)
  • Cinnamon

TasteThatCurryAppleChix 080

Place each squash ring on a separate square of foil. Spoon a mound of chicken salad into each ring.

TasteThatCurryAppleChix 078

Fold up all the edges to make a nice little tent and wrap it up. Place in 350 degree oven for 20 min, and bake until everything softens a little.

 

Don’t forget to roast the seeds! Place them on foil with a little salt, pepper, and olive oil, and then roast until they are browned and crunchy…yum!

TasteThatCurryAppleChix 077


%d bloggers like this: