Crockpot Chicken Curry

Paleo, DIY crockpot curry:

Recipe

1 1/2 lb boneless chicken breasts or thighs, cut into chunks
6 c of chopped veggies, e.g., onion, carrot, green beans, broccoli, tomatoes, red bell pepper
14 oz coconut milk
1 c crushed tomatoes (or tomato sauce)
1 tbsp ground cumin
2 tsp ground coriander
2 tsp ground ginger
2 tsp garlic powder
1 tsp cinnamon
1/2 tsp cayenne pepper
salt & pepper

Chop your chicken and veggies and put them in your crockpot.  Add the coconut milk, tomatoes, and spices.  Stir, cover, and cook low for 5-6 hours.  You can uncover for the last hour to help it thicken.

Notes

My spice selection wasn't quite up for the job this time: no coriander, and ran out of cinnamon.  So the end product lacked that distinct curry flavor.  You couldn't tell by the scent, though - the coconut is especially mouth-watering.  And ultimately, the taste was fine.  The chicken is super tender :)  I could do with a little more spice, and I guess coriander.  With the abundant vegetable options, this one's definitely worth keeping in mind.

The original recipe calls it "yellow curry"; mine was clearly a rich orange though:

Potatoes & Kale

A nice and healthy way to enjoy some farmer's market bounty:

Recipe

1 lb medium red potatoes
4 c shredded kale
2 tbsp olive oil
1 large onion, chopped
salt & pepper

Boil the potatoes until tender, then (peel and) slice.  Heat the olive oil in a skillet and saute the onion until starting to brown.  Add the kale, toss until it wilts, and saute about 5 minutes.  Add the potatoes, heat, season, and serve.

Notes

As sides go, it's pretty hearty - if you're not too hungry, it might do for a light meal.  The picture from the original recipe seems to be more of a mashed potato configuration; mine was definitely chunkier:

Spicy Chicken Nuggets

Another recipe from the magic of social networks:

Recipe

1 lb boneless chicken thighs
1 egg
1/3 c milk (buttermilk, almond, etc.)
1 1/2 c bread crumbs
1/2 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper
1 1/2 tsp additional seasonings (basil, oregano, parsley, etc.)
salt & pepper

Cut the chicken into small pieces.  Whisk together the egg and milk, and let the chicken sit while you mix the dry ingredients.  Shake some of the moisture off of the chicken and roll in the breading.

You have your choice of cooking options: deep fry, shallow fry (a few minutes each side), bake (10 mins at 425?).

The recipe suggests a mix of honey, mustard, and mayonnaise for a sauce.

Notes

I went with a shallow fry, which was a bit tricky in the apartment from an air ventilation standpoint.  The nuggets were barely cooked through before the smoke became an issue.  Very tasty coating, and a lot of it on the small chicken bits.  Here's the much-needed hearty meal with mashed potatoes and baked kale:

Broccoli Cheddar Soup

Vegetarian crockpot recipe, for a change:

Recipe

up to 1 lb broccoli, chopped
1 onion, chopped
3 medium carrots, chopped
3 cloves garlic, chopped
1 pint half-and-half
2 cups stock
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper
16 oz, sharp cheddar cheese

The broccoli, onion, carrot, and garlic go in the crockpot.  Pour over the half-and-half and stock, and the spices, and mix it all up.  Cook on low for 6-8 hours.

Once it's done, blend or mash it up.  Add cheese and serve.

Notes

I got back from work to quite a strong scent...  The contents of the crockpot seemed to have separated out a bit.  Not as green as I thought, either.  However, once it's all smashed up it's pretty good.  A pound of cheese seems like an awful lot, but it really is an essential ingredient so don't hold back!  And it may not be an essential ingredient, but warmed up the leftovers with some bacon, also pretty good.