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Wasabi Pea Chocolate Bark

Wasabi Pea Chocolate Bark from Taste Love & Nourish

There’s a spot in my grocery store, just beyond the produce section, that I find irresistible. Shelves of clear cellophane bags, filled with all sorts of nuts, dried fruits and little crunchy snacky things that call my name. If it happens to be a Monday and I’ve just stepped on the scale after a weekend of socializing, I manage to walk past with my cart, full of fruits and veggies and ignore those calls. Though, any other day of the week, you’ll find me standing there, staring for a bit, then tossing bags of this and that into my cart. I cannot claim complete reckless abandon. I do try to stick to things that are low in fat and have no added sugar. The important thing to me is that they satisfy my tastebuds and give me a bit of crunch. That’s where wasabi peas come into the picture.

Wasabi Pea Chocolate Bark from Taste Love & Nourish

Wasabi peas have the most wonderful crunch and the perfect amount of heat that makes my mouth happy. I tell myself that these probably count as a serving of vegetables, making it completely acceptable to eat by the handful.

Then, there are these Asian rice cracker snacks. Alone, they don’t taste like much, but paired with the wasabi peas…hmmmm.

Wasabi Pea Chocolate Bark from Taste Love & Nourish

I was perfectly happy snacking on this stuff. Until one day I needed something sweet. Well, a bunch of chocolate chips happened to fall into my hand at the same time I was munching on this stuff…and that is where it all began…

Wasabi Pea Chocolate Bark

Approximately 3.5 oz. your favorite dark chocolate
1/2 C. wasabi peas and Asian rice cracker mix
a pinch of coarse sea salt (optional)

In a heat resistant bowl, melt the chocolate in the microwave in 30 to 45 second intervals. Stir between each until the chocolate has melted.

Line a baking sheet or other flat surface with parchment paper. Spread the melted chocolate.

Take about 1 to 2 tablespoons of the wasabi peas and a couple of rice crackers and place them in a zipper bag. Give them a light smash with a mallet to crush them up a bit. Spread the remaining peas and crackers onto the chocolate, then sprinkle on the crushed mixture and the sea salt, if using.

Cool at room temperature to harden or in the fridge for a bit. Break into pieces and enjoy.

Wasabi Pea Chocolate Bark from Taste Love & Nourish

 

Wasabi Pea Chocolate Bark from Taste Love & Nourish

 

Wasabi Pea Chocolate Bark from Taste Love & Nourish


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Chicken Vegetable Curry Bowl

Chicken Vegetable Curry Bowl from Taste Love & Nourish

Years ago, I had the most delicious curry made by my sister’s friend. I was lucky enough to get the recipe, but I keep adapting it in a variety of ways. I’ve made a Roasted Vegetable Curry a while back that is really wonderful. This one, with chicken, is a bit quicker and simpler process from the original and I’ve added some more veggies. The great thing about recipes like this is you can adapt them so easily. Take this recipe and add shrimp instead of chicken or use whatever veggies you have on hand.

Let’s talk curry. I use a Jamaican curry, Blue Mountain Country Curry in this dish, but you can use any curry you have or mix your own. I’m no expert, but I’ve read that the difference between Jamaican curry and Indian curry is the addition of allspice, anise and mustard seed in the Jamaican version. So, let’s say someone in your house says they don’t like curry. Make this for them. Really. My husband has been telling me he doesn’t like curry for over twenty years and once I made this dish for him, he suddenly loves curry!

Chicken Vegetable Curry Bowl from Taste Love & Nourish

Chicken Vegetable Curry Bowl

Brown Rice (Recipe below)
1 T. olive oil
1 T. butter
1 1/2 lbs. boneless, skinless chicken breasts or thighs, cubed into bite-sized pieces
pinch of Kosher salt
black pepper
1 large sweet onion, diced
1 large red pepper, diced
2 medium carrots, sliced
3 cloves garlic, minced
2 – 3 T. Jamaican curry
2 Roma tomatoes, diced
14 oz. can light coconut milk
1/2 C. golden raisins
1/2 C. frozen peas

In a heavy pot over medium high heat, add the olive oil and butter. As soon as the butter is melted, add the cubes of chicken and give them just a small pinch of salt and a nice amount of black pepper. Sauté just until they lose their pink color. Add the onion, red pepper and carrots. Continue to cook just until the onions begin to get translucent. Add the garlic and cook for a minute then add the curry and cook another minute. Add (are you allowed to start three sentences in a row with the same word?) the tomatoes, coconut milk and raisins. Bring the curry to a light simmer, reduce the heat to low and cover with a heavy lid for 30 minutes. Now add the peas, stir them in and cover. Simmer for just about 5 to 10 more minutes.

Serve over brown rice and with naan or other flatbread, if desired. (see Notes).

Serves 4

Brown Rice
1 C. medium grain brown rice
2 C. water
pinch of sea salt

Combine the rice, water and salt in a medium saucepan over high heat. Bring to a boil and reduce heat to low. Cover and cook for about 50 minutes or until all liquid is absorbed. Remove from heat and let stand covered for about 5 minutes or until ready to serve.

Notes:

  • Naan is a really wonderful Indian flatbread. When serving it with this dish, I like to rub it with the cut side of a garlic clove and brush some olive oil on top. Place the naan in an oven preheated to 350 degrees for about 2 minutes.
  • I love this curry even better the next day! Sometimes I make it and put it in the fridge for dinner the following night.
  • Jamaican curry has quite a bit of salt, so I only salt sparingly before cooking the chicken and then taste test at the end.
  • I use chicken breast to keep this dish lower in fat, but I have to say, using chicken thighs gives you a more tender result. Use what you like best.

 

Three-Piece Dansk Giveaway!

Dansk Three Piece Cookware Set: Six Quart Casserole, Two Quart Saucepan and Round Baker.

I always reach for my heavy cast iron pots when making dishes like this curry. I love mine! They are an investment, but they perform so beautifully. They retain so much heat, cook evenly and that heavy lid keeps so much moisture in the pot. They last forever too! So, because I love you guys so much…I’ve teamed up with some really amazing blogger friends and would love to give a three piece Dansk set away to you!

 

 

Enter now!