Friday, February 19, 2010

Pineapple Curried Chicken

I created this recipe to use up the leftover Pineapple Curried Dipping Sauce from the Coconut Curried Shrimp that we had the other night.

1 butterflied chicken breast
1/3 to 1/2 cup Pineapple Curried Dipping Sauce

Rinse and pat chicken breast dry so that it will not slip on the cutting board when you cut it. Cut chicken into 1 inch strips. Place on an aluminum foil cookie sheet or the top of the broiler pan which I use. Place a scoop of the Pineapple Curried Dipping Sauce on each piece of chicken. Spread the sauce over the chicken until all is covered.

Bake at 375 until done. About 5-10 minutes. DO NOT OVERCOOK!

Serve with rice and a vegetable. We had this with the Baked Kale which balances out the tastes.

Baked Kale

We all know or hear that green leafy vegetables are good for us. Most of us however don't really care for overcooked "greens". This is one way of getting your serving of green leafy vegetables that tastes Y-U-M-M-Y! I kid you not!

DG was so excited to have these for dinner last night! There were no fact there were not enough to go around for seconds. :)

Baked Kale

1 bunch kale
1 tablespoon olive oil
1 teaspoon sea salt
Garlic powder or dried, minced garlic

Wash kale thoroughly. I usually wash it two or three times and then finish off with a rinse in a salad spinner. Remove the thick stalk part of the leaf. Place the dried off kale into a gallon Ziploc bag. Add olive oil and sea salt. Toss until kale is completely covered. Place in a 13 x 9 baking dish with a rack. (Make sure to use a rack to lift the kale off of the bottom of the pan or it will get soggy.) Sprinkle garlic powder on to taste.

Bake at 375 for approximately 15 minutes. Halfway through the baking time, use a pair of tongs and turn the kale over. Bake until kale is crispy. :)

Remove from oven and place on a plate. Season with some freshly coarsely grated sea salt. Be careful not to add too much.

Yummy additions:

2-3 tablespoons of roasted/toasted pine nuts or
2-3 tablespoons of English walnuts


2 -3 tablespoons of freshly grated Parmesan or Romano cheese (Since we have dairy allergies in the family, we use Pecarino Romano which is Romano cheese made entirely from sheep's milk.)

The additions are not necessary. The baked kale is good without it but they add the WOW factor when serving company.

Monday, February 15, 2010

Pineapple Curried Dipping Sauce

1 cup vegenaise
3 tablespoons pineapple ice cream topping
1 - 2 teaspoons curry powder

Mix thoroughly and chill until ready to serve. This is excellent with the coconut beer battered shrimp.

Coconut Beer Battered Shrimp

Years ago I used to live in the St. Louis, Missouri area.  I would often celebrate my birthday at the Bombay Bicycle Club which is no longer in business.  My favorite item to order was Coconut Beer Battered Shrimp.  I worked hard to come up with this recipe one day when I was particularly hungry for this dish.  This is not low in calories but worth it once in a while.


1 egg *
3/4 cup gluten free flour **
2/3 c gluten free beer or coconut milk
1 1/2 tsp baking powder
2 1/2 c coconut
1 tsp curry
1 T sugar
1/2 to 3/4 tsp paprika
1 lb colossal shrimp (20 count)
3 c canola or vegetable oil

Clean shrimp and devein. Leave tails intact if possible. Pat dry. Place on a wax paper lined cookie sheet and place in fridge until ready to batter.
Place 1/4 c flour in bowl and set aside.
Place coconut in food processor. Pulse until coarsely chopped Remove 2 cups of chopped coconut to a bowl

Add egg, 1/2 c flour, beer, baking powder, curry and paprika to food processor and mix for approximately 3 minutes. Remove from food processor and set aside in a bowl

Roll shrimp in flour, shaking off excess. Completely coat with egg/beer batter. Roll in coconut. Return to the wax papered cookie sheet. When all shrimp have been coated, return to fridge for 30 minutes. DO NOT SKIMP on this step!

About 20 minutes later, begin heating oil. Your friend here is a candy thermometer. Place the candy thermometer at the back of the pan but NOT touching the bottom of the pan. Heat the oil to 350 degrees F/175 degrees C. This should take about 10 minutes.

Using metal tongs, place about six to eight shrimp in the oil at one time. Cook between 2 - 3 minutes, turning once. Shrimp should be golden brown. Place on a paper towel lined plate to blot excess oils.

Note 1: Water is NOT your friend when frying. If you have to wash the tongs being used, dry them completely before any contact with the hot oil. Also make sure that your hands are dry so no water drips into the hot oil. Water will make the oil splatter and you have a great potential to burn yourself.

Note 2: The temperature of the oil will drop when cold shrimp are placed in the oil. Increase the heat only slightly to maintain the 350/175 degree temperature.

Serve hot with a dipping sauce.

* We deal with an allergy to chicken eggs so often I use one duck egg with about 1 tablespoon of water or dairy free milk added to thin out the egg.

** To make this gluten free, substitute either brown rice, white rice or coconut flour for the all purpose flour called for in this recipe. If gluten is not an issue, regular all purpose flour will work.