Tag Archives: spicy

Berry Salsa

Blueberry Strawberry Salsa by Taste Love and Nourish

Last summer, we celebrated the Fourth of July at our home with friends and family. I wanted something different, something fresh. This happened. I just love the balance of sweet, tangy, savory and spicy all in one. Let’s talk about how colorful this is! Perfect for summer parties! I wasn’t sure how a salsa like this would go over with everyone. All I’m going to tell you is…I should have made more. Much more.

Berry Salsa by Taste Love and Nourish

Berry Salsa

1 pint fresh blueberries, divided
1 pint fresh strawberries, hulled and diced
1/2 medium red onion, finely diced
1 large jalapeño, finely diced
1/2 bunch of cilantro, chopped
juice of one medium lime
zest of one medium lime
1 teaspoon honey (or agave for vegan)
2 pinches or so coarse sea salt

Place about half of the blueberries in a small bowl. Using a potato masher, mash them up a bit. Add the remaining ingredients. Toss well and refrigerate. Use within a few hours. Serve with tortilla chips.

Blueberry Strawberry Salsa by Taste Love and Nourish
    Notes:

  • I do not remove the seeds or ribs from the jalapeño because I love spicy food. If you’d rather keep things less spicy, remove them both and dice finely.

 

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!