Slow Cooker Thai Coconut Chicken

After himming and hawing over the thought of purchasing a slow cooker, I finally pulled the plug when I walked into Costco and saw one with my name on it. Inspired by this recipe, I decided to play around a bit.

Ingredients:

• full gutted chicken (leave the skin on)
• 1 tbsp coconut oil (vegetable oil will work) 
• 1 large onion, chopped
• 4 cloves minced garlic
• 2 tbsp minced ginger
• 1 can of coconut milk (400ml)
• 1 tbsp red curry paste (more if you like it super spicy)
• 1 tbsp packed brown sugar 
• 3 lime leaves 
• 2 tbsp lemongrass 
• 2 tbsp fish sauce 
• zest from one lime
• lime juice from one lime 
• 10 cranks of fresh pepper
• 1 sweet red pepper 
• fresh cilantro, chopped

Instructions:
Warm up a skillet and put the oil in. Let the oil warm up for a couple minutes. Pan fry (brown) that chicken! It will give it more flava flav!

After you are done that, plop it into the slow cooker. Next. You are going to leave the fat and oil in the skillet and add the onion, ginger, lemongrass and garlic. Fry till onions soften, a couple minutes. Add it to slow cooker.

 Now you are going to whisk the coconut milk, curry paste, brown sugar, fish sauce, freshly cranked pepper, lime zest and lime juice in the skillet. Scrape up the brownish bits and pour that into the slow cooker, using a spatula to get every last bit in the slow cooker.

Add the lime leaves. Put the lid on that puppy and set the time for 8 hours on low (not sure what I did from the time I started the slow cooker till the time I took this photo).

Almost done! Five minutes before serving, chop up the red pepper, add it to the slow cooker. While you are waiting for the five minutes to lapse, chop up fresh cilantro. Serve with rice. Eat till your belly aches.

P ∆ I G E

Beet Salad with Maple Walnuts and Goat Cheese

I have to admit I don't eat salad as much as I used to, but this is one that I can always come back to. After finding beets at the farmers market, I knew this salad would be in my near future. Earthy beets, tangy goat cheese, and sweet walnuts come together with a simple homemade vinaigrette. Because it's surprisingly filling, it can easily be made the main dish, though it's light enough to still serve as a side along grilled chicken or steak - the choice is yours.

Recipe
Serves 3-4 meal-sized salads
Recipe inspired from allrecipes.com

• 2-3 large beets, tops removed (or 5-6 smaller beets)
• Mixed field greens
• Goat cheese to taste
• Maple Walnuts
• 2/3 cup raw walnuts
• 1 tablespoon maple syrup
• Vinaigrette
• Juice of one navel orange (approx 1/3 cup juice)
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• Salt
• Pepper

Directions
Wash beets well with water and brush with oil. Roast in the oven at 350F for 20-25 mins, until beets are easily pierced with a fork. Cool, peel, and slice the beets. Toast the walnuts on medium-low heat on the stove until fragrant, about ten minutes. Turn off the heat and stir in the maple syrup to coat. Set aside, and juice the orange and combine with the rest of the vinaigrette. Assemble the salads with field greens, cooled beet slices, goat cheese, and walnuts. Ensure the vinaigrette is well mixed before dressing the salads, and serve immediately.

Step-by-Step Photos

Wash the beets well and brush with oil. Line a pan with foil (or make a foil pan in yours like mine since the beets won't take up a whole baking sheet anyhow), and roast at 350F.

Roast the beets for 20-25 minutes, or until fork tender.

When the beets have cooled so that you can handle them, peel and slice the beets. I prefer mine to be a little on the chunky side.

Toast the walnuts in a small pan on medium-low heat on the stove for about ten minutes.

Once the walnuts are toasted and fragrant, add one tablespoon of maple syrup to the walnuts. The heat from the walnuts will evaporate the moisture from the maple syrup, leaving you with delicious, delicious, candied-maple walnuts. The picture really doesn't do it justice.

While the walnuts are toasting, you can assemble the vinaigrette. Pour the orange juice, olive oil, and balsamic vinegar into a mason jar or dressing shaker and add a few cranks of salt and pepper. I found this made a bit more dressing than required for the salads, but it will keep sealed in the fridge for up to a week. The olive oil may solidify in the fridge a little, but you can either warm up the vinaigrette in the microwave for a few seconds or leave on the counter for 20-30 minutes before use.

Assemble the salads with a hearty handful of field greens, about a quarter of the beet segments and walnuts, and goat cheese to your preference. I find using a fork is great to break off the goat cheese into appropriately sized pieces.

Drizzle with shaken vinaigrette and enjoy!