Curried Chicken and Squash

CurryChk Veg

Butternut squash is an excellent source of beta carotene, and soluble fiber.

Marinade 4 skinless, boneless chicken breasts in a 9 x 12 baking dish
for at least 12 hours with the following;
2 tablespoons melted coconut oil
1-2 tsp each fresh rosemary, basil and cilantro
Remove from refrigerator to allow dish to warm.
Bake in a 350 degree oven for 40 – 50 minutes depending on thickness.

Thoroughly rinse 1 ½ cups of Jasmine or Basmati rice.
Cook in just enough water to cover by ½ “.

Peel and cube 2 cups of butternut squash
Wash, remove ends and cut in half two handfuls of green beans.
In a large skillet or wok, spoon the thick cream from the top of
1 can coconut milk and heat until boiling
Add 3 tablespoons curry powder, simmer 5 minutes
Stir in remaining coconut milk
1/2 cup vegetable stock and squash
Simmer for 10 minutes before adding green beans.
Cook for another 8 minutes until vegetables are tender.
Gently stir in 2 tbsp organic soy sauce
2 tbsp lime juice, 1 tbsp brown sugar.

Serve  sprinkled with cilantro leaves and chopped nuts.

Poached Spiced Pears

Serves 4                                                 spiced fruit

Fresh in-season fruit made even more delectable!

In a large stainless steel skillet warm
1 1/4 cups of water with
1/2 cup cane or brown sugar
2 vanilla beans, split (or 1 tsp vanilla extract)
2 star anise, 1 cinnamon stick.

Peel, quarter and remove core of 4 firm pears.
Add to the syrup and poach on medium heat for  10 to 15 minutes, until soft.

In the last few minutes of cooking add  1 ½ cups of hulled strawberries cut in halves.

To serve, slice banana into the bottom of small bowls, add poached fruit, a large
tablespoon of plain yogurt, drizzle with syrup & sprinkle with cinnamon.