Red Curry with Chicken and Baby Corn

This is my take on a creamy coconut Thai curry chicken. 

I used brown sugar instead of rock sugar and the premade Thai red curry paste. My main picture doesn’t include the turn Thai basil and bean sprouts, but I did enjoy it with some of those. I’ve also seen other types of vegetables in curry but these are what I had on hand.

Ingredients:

• 3-4 boneless, skinless chicken thighs, sliced
• 1 can coconut milk
• 3 Tablespoons coconut oil
• 1 Tablespoon red Thai curry paste
• 1 can baby corn
• 1 Tablespoon brown sugar
• 1 Tablespoon fish sauce

Instructions:

1. Prepare chicken by removing excess fat and slicing into strips.
2. To a large, heated saucepan, add the coconut milk, coconut oil, and curry paste. Heat through and break paste down in the liquid.
3. Add chicken, stir, and let cook.
4. Add baby corn, sugar, and fish sauce.
5. Taste and add more fish sauce if you’d prefer it saltier. One Tablespoon was enough for me.
6. Enjoy!

IG: @abundanceofvegetables

YouTube short: Red Curry with Chicken and Baby Corn https://youtube.com/shorts/nt0Nmxa_4to?feature=share

YouTube full video: Red Curry with Chicken and Baby Corn https://youtu.be/t3T41rW7jII

I also brought some for lunch the next day. Yummy!

Beef Curry with mixed Vegetables

 

Ground beef was on sale at Safeway for $2.50/lb. I got about 12 lbs. I like to take advantage of the sales, pack it into one-pound portions , and freeze them. On this day, I made some curry with vegetables using ground beef as the protein. I had it with a side of cauliflower rice to try and keep it low carb. Here’s the recipe.

Ingredients:

• 1 lb ground beef
• 1/2 onion, chopped
• 3 cloves garlic, minced 
• 2 inches ginger, minced 
• 2 T Worcestershire sauce 
• 2 T ketchup 
• 1 bag frozen mixed vegetables 
• 2 t chicken bouillon 
• 3 cups water
• 3 blocks curry flavor

Instructions:

1. Brown the ground beef.
2. Prepare the onions, garlic, and ginger (chop, mince).
3. Once beef is browned, add onions, garlic, ginger, Worcestershire sauce, and ketchup. Stir and cook until onions are translucent.
4. Add frozen mixed vegetables, bouillon, water, and curry blocks. Dissolve blocks and bring to a simmer  to make ensure the frozen veggies have heated through.
5. Serve and enjoy!

IG: @abundanceofvegetables

YouTube short: Beef Curry with Mixed Vegetables https://youtube.com/shorts/IsYvO9Jdr-o?feature=share

YouTube full video: Beef Curry with Mixed Vegetables https://youtu.be/jOO8R1KOjbQ

Low Carb Beef and Spinach Enchiladas

I attempted to make this low carb by making tortillas with flax meal instead of using regular flour or corn tortillas. It tasted great but my decision to try to make it low carb gave it an unexpected texture that I didn’t particularly enjoy.

I also couldn’t find any enchilada sauce in my local Walmart that day so looked for a recipe. This dish was a mixture of several recipes combined. Overall it was way too much work to modify this recipe to make it low carb. See links below.

I used a homemade enchilada sauce recipe I found online and doubled it. Here’s the link to the original recipe: https://cookieandkate.com/enchilada-sauce-recipe/

Here’s the link the the recipe I used for the tortillas: https://thethingswellmake.com/low-carb-paleo-tortillas-with-flaxseeds-and-eggs/

Here’s the link to the spinach and beef enchiladas recipe:

https://www.bettycrocker.com/recipes/spinach-and-beef-enchiladas/a5991a2c-f22e-4867-a65a-36aa1bef90db

IG: @abundanceofvegetables

YouTube short: https://youtu.be/S_uO2lEfWWc

YouTube full video: Low Carb Beef and Spinach Enchiladas https://youtu.be/mbgFV9qet5o

Tofu with mixed veggies

 

I think I was following a recipe and modified it a bit. I’m just not sure what recipe I was following because I can’t find it. The original recipe didn’t ask for it to be air fried, but I wasn’t in the mood for super soft tofu. Here’s what I did. Turned out okay, but I’d prefer the tofu even drier and with more texture.

Ingredients:

• 1 block tofu
• 4 Tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder 
• 1 Tablespoon sesame seeds
• 2 Tablespoons white vinegar
• 1/4 c low sodium soy sauce 
• 1 Tablespoon sesame oil
• 1 Tablespoon honey
• 1 cup water
• 2 inches ginger, sliced
• 2 cloves garlic, chopped
• 2 T corn starch 
• 1/4 c water
• 1/4 c chopped green onion
• 1 bag frozen mixed veggies
• Sesame seeds and hot chili oil for garnish

Instructions:

1. Open tofu, place on a pan lined with paper towel.
2. Add another pan or plate on top of the tofu and add something to weigh it down. This will help squeeze the liquid out.
3. Prepare the sauce. In a little pot add the brown sugar, ground ginger, garlic powder, sesame seeds, white vinegar, soy sauce, sesame oil, honey, water, ginger, and garlic. Bring to boil.
4. Prepare the cornstarch slurry. Add cold water to cornstarch and stir until lumps gone.
5. One sauce is boiling, turn off heat, add slurry, and stir. Add green onions and stir in. Reserve about 1/2 cup for the veggies.
6. Slice tofu into cubes and place in baking pan.
7. Pour sauce over tofu and Airfry for 20 minutes at 400 degrees.
8. Pour mixed veggies in pan. Stir fry with sauce reserved from earlier until heated through.
9. Serve and enjoy!

IG: @abundanceofvegetables

YouTube short: Tofu with mixed vegetables https://youtu.be/SEdGRlz3Yuk

YouTube full video: Tofu with mixed veggies https://youtu.be/kJxpjcIdsEI

Pumpkin Rice Cakes

 

I got a couple Kabocha pumpkins from my father’s garden and decided to try making these pumpkin cakes. They kind of remind me of jin dui, which is a fried mochi ball coated in sesame seeds and stuffed with black bean paste. Jin dui is actually more delicious than these. But their fried, so of course is is. I used toasted coconut instead of sesame seeds and cooked on a dry heated pan.

Here’s the original recipe: https://theplantbasedwok.com/chinese-pumpkin-cakes/

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/4w_q5qWlQg8?feature=share

YouTube full video: https://youtu.be/vc-JwplrDzU

Spam & Veggie Stir Fry

 

I gathered an assortment of ingredients in my kitchen and made this dish happen.  I had a bit of baby bell peppers left over from another recipe, cauliflower in the freezer, spam and rice from the cabinet as well as seasonings, and I always have onions and garlic on hand. This would work with any combination of veggies you have.

Ingredients:

• 3 cloves garlic, chopped
• 1 medium onion, sliced
• 2 cups baby bell peppers, chopped into bite-size pieces
  
• 3 ounces spam, cut into cubes
• 1 bag frozen cauliflower
  
• 2 Tablespoons oyster sauce
• 1 teaspoon sesame oil
• Scrunch of pepper
• 2 Tablespoons chopped green onion
  
• Sesame seeds (for garnish)

Instructions:

1. Prepare ingredients as indicated above (chop, slice, etc.)
2. Add spam to heated skillet. Stir fry.
   
3. Add remaining ingredients (except sesame seeds) and stir fry until cauliflower defrosted and warmed through and onions and bell peppers slightly softened.
4. Garnish with sesame seeds and serve with rice.
5. Enjoy

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/t0p0J82Notw?feature=share

YouTube full video: https://youtu.be/WDptCqi76Rw

Airfried Balsamic Chicken with Sun Dried Tomatoes

 

I found a recipe for a chicken marinade online and decided to throw in some of the sun dried (dehydrated in airfryer) tomatoes I previously made. Check out my post on the tomatoes: https://www.abundanceofvegetables.com/2023/02/sun-dried-tomatoes-dehydrated.html

Here’s the link to the original recipe: https://www.momontimeout.com/the-best-chicken-marinade-recipe/

I used basil instead of rosemary and added about half a cup of dried tomatoes. Delicious!

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/BOw0sKsMWsI?feature=share

YouTube full video: https://youtu.be/3eOWlRrsXII

Spicy Nacho Spinach Dip

 

I added spinach to this for some added vegetables.  To be honest, it's not the greatest addition (taste-wise), but I like to know that I'm eating more veggies.

Ingredients:

• 1.5 - 2 lbs ground beef
  
• taco seasoning - I used this recipe https://www.allrecipes.com/recipe/46653/taco-seasoning-i/

•  2 cups bell peppers, chopped
• 1 medium onion, chopped
• 1 can tomato sauce
• 1 can pinto beans
• 1 bag frozen, chopped spinach
  
• 3 chipotle peppers in adobo sauce
• 5 large cherry tomatoes, chopped
• 1 avocado, chopped
• greek yogurt or avocado
  

Instructions:

1. Brown ground beef.
2. While beef is browning, prep taco seasoning (you can use a pre-made seasoning packet instead).
3. Clean and chop bell peppers and onions.
4. Add taco seasoning to browned ground beef and stir in.
5. Add bell peppers and onions, stir, and continue to cook until softened.
   
6. Cut avocado and tomatoes and set aside.
   
7. Add tomato sauce, chipotle peppers, and spinach to beef. Stir and simmer for about ten minutes.
   
8. Rinse beans and set aside.
9. Plate the spicy nacho dip.
10. Top with pinto beans, tomatoes, avocado, and greek yogurt.
11. Serve with tortilla chips.
12. Enjoy!

IG: @abundanceofvegetables

YouTube short: https://www.youtube.com/shorts/F_8wCzX8Em4

YouTube full video: https://youtu.be/R6N5OXwvgVs

Sun Dried Tomatoes (Dehydrated)

 

I had a bunch of tomatoes, too much to eat before they went bad.  So I decided to dry them out.  I have a dehydrate setting on my air fryer and gave it a try.  They turned out great.  I have been keeping them in the freezer.  I don't know how long they will be good for.  But I imagine they will be good for a lot longer than if I hadn't dried and freezed them.  

A couple recipes I've added these to are a balsamic vinaigrette marinade for chicken, and marinara meat sauce.

Ingredients:

• Tomatoes

Instructions:

1. Rinse tomatoes well.
2. Slice tomatoes about 1/8" thick.
3. Spread out in one layer on screen.
4. Dehydrate at 135 degrees Farenheit for 8 hours.
5. Enjoy!

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/Sj-sGSay2Cw?feature=share

YouTube full video: https://youtu.be/s6hw7sqlPPY

Avocado Toast with Roasted Bell Peppers, Onion & Balsamic Glaze

 

This is a simple avocado toast with roasted bell peppers, onions, and a balsamic glaze.  Here's the recipe I used for the bread: https://www.youtube.com/watch?v=_nlopgwNCkw&t=4s

 Ingredients:

• bread
• avocado, sliced
  
• bell peppers 
• onions
• olive oil
• salt & pepper
• balsamic glaze
  

Instructions:

1. Bake bread, slice, and toast.
   
2. Toss bell peppers and onions in some olive oil and a dash of salt and pepper. Roast for 10 minutes at 400 degrees.
   
3. Top toast with sliced avocado, roasted bell peppers and onions.
4. Drizzle with balsamic glaze.
5. Enjoy!

IG: @abundanceofvegetables

YouTube short: https://www.youtube.com/shorts/RMHWJZAHM2E

YouTube full video: https://youtu.be/MageKvQu5C8

 

Mustard Cabbage Soup

  

I found a few variations of mustard cabbage soup online. I did my own variation according to what I had on hand. Here's what I did.

Ingredients:

• 2 oz ground pork, mixed with green onion, seasoned with salt & pepper
  
• 4 leaves mustard cabbage, chopped
• 2 oz tofu, chopped into small cubes
• 1/2 small onion, sliced
• 5 stalks green onion 
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon low sodium soy sauce
• 5 teaspoons chicken bouillon
• 5 cups water
• 1 teaspoon ground black pepper
• 5 dried shrimp
  

Instructions:

1. Prepare ingredients as listed above (slice, chop, etc.)
2. Brown ground pork in large pan
3. Add sliced onions, and green onions, and stir fry until softened.
4. Add salt, sugar, soy sauce, chicken bouillon, water, black pepper, dried shrimp, mustard cabbage, tofu, and bring to a boil.
5. Serve and enjoy!

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/4DcZ2o12CvA?feature=share

YouTube full video: https://youtu.be/AJUxhNEnV60

Chicken with Pumpkin

I got some little pumpkins from my father's garden and this is what I made with one of them - chicken with pumpkin.  I ate it with some rice.

Ingredients:

• 3 chicken thighs, boneless skinless, sliced into strips
  
• 1 small kabocha pumpkin, seeded, chopped into bite-sized pieces 
• 2 Tablespoons apple cider vinegar
• 1/4 cup shoyu
• 1 teaspoon chicken boullion
• 1 cup water
• 2 teaspoons white sugar
  

Instructions:

1. Prepare ingredients as described above (slice, cut, chop, etc).
2. Add apple cider vinegar and shoyu to chicken, mix, and set aside.
   
3. Heat large pan and add chicken with marinade.
4. Cook for a few minutes until chicken is not so pink.
5. Add pumpkin, chicken bouillon, and water.  Cover and cook until pumpkin is fork tender.
6. Add sugar and stir until dissolved.
7. Serve with rice.
8. Enjoy!
   

IG: @abundanceofvegetables

YouTube short: https://www.youtube.com/shorts/ha74IcHxMNY

YouTube full video: https://youtu.be/mdfSbnmJt3c

Chicken & Vegetable Stir Fry with Quinoa

 

Fresh veggies were used for this dish because I had time to prep them. Sometimes I don’t have time or would rather not deal with prep so I’ll use frozen veggies for convenience. The texture is not the same, but they do just as fine. Here’s a past post of a chicken and veggie store fry I did with frozen vegetables: https://youtu.be/Kv0Ad8_00aE

Here’s how I did this fresh veggie version. Cook the quinoa first because it takes the longest. It should be done by the time you’re done with the stir fry.

Ingredients for Quinoa:

• 1 cup quinoa, rinsed 
• 2 cups water
• 1 teaspoon chicken bouillon 

Instructions for Quinoa:

1. Rinse quinoa and transfer to rice cooker pot.
2. Add water and chicken bouillon.
3. Press the rice cooker button.

Ingredients for Chicken Stir Fry:

• 7 cloves garlic, chopped
• 1/2 medium onion, sliced
• 1 head broccoli, cut into florets, stem peeled and sliced
• 3 carrots, peeled and sliced
• 1 large chicken thigh, skinned, deboned, and cut into bite size pieces
• 1 Tablespoon olive oil
• 2 Tablespoons sesame oil
• 1/4 cup oyster sauce
• 1 teaspoon red pepper flakes
• 1/4 cup water
• Dash of salt
• Scrunch of pepper
• Cornstarch slurry (1 part cornstarch: 2 parts water)
• Sesame seeds (for garnish)

Instructions for Chicken Stir Fry:

1. Prepare ingredients as listed above (chop, sliced, cut, peel, etc.)
2. Add olive oil to heated pan.
3. Add chicken, salt, and pepper, and stir fry until no pink visible.
4. Remove chicken from pan and set aside.
5. In same pan, add sesame oil, garlic, and onions. Stir fry until onions slightly softened.
6. Add broccoli, carrots, oyster sauce, red pepper flakes, and water. Stir, cover and let steam for about five minutes.
7. Add chicken back in and add cornstarch slurry.
8. Stir and let sauce thicken for a few minutes.
9. Serve with quinoa. Sprinkle sesame seeds on top.
10. Enjoy!

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/-vuNz93RWv8?feature=share

YouTube full video: https://youtu.be/T8NWuAEwjV4