Baked Buffalo Cauliflower "Wings"

It's cold and rainy. Again. Newton and I have been spending some QT on the couch with the Sons of Anarchy the past couple of days. Season 4 sure is bloody, buddy. Yeah, yeah - I know this sounds suspiciously like my New Year's post, but I spent a week on call in the interim, was phoned at all hours of the night (interns...smh), and had to go in to the hospital no less than four times last weekend to help sick dogs. Feel sorry for me yet? At least I have lunch plans today with another human.

Yesterday, I ate half of a head of cauliflower for lunch and I have the other half ready for dinner tonight. Sounds sketchy, but look what I did!

Baked Buffalo Cauliflower. SO YUMMY. I realize these are not the typical bright orange wing sauce color, but that is dependent on the type of buffalo sauce you use. This is the second time I have I followed the recipe from The Curvy Carrot. Yesterday, I made it with a few modifications based on what I had around the kitchen. While I did not have buttermilk on hand, I curdled a scant cup of half and half with a tablespoon of white vinegar. If you let that sit at room temp for 5-10 minutes, you get a gross looking, chunky cup of fake buttermilk to use. Don't be afraid. I mixed the curdled dairy with 1/3 cup whole wheat flour and 2/3 cup all purpose flour for the batter and found it to be a little thick, so I added about 1/4-1/3 cup of water into the mix. The cauliflower was still a little difficult to batter up, so next time I'd probably add even more water or milk to the flour.

I was all set to make my own buffalo sauce using Tapatío, garlic and butter, but actually found an unopened bottle of wing sauce in the pantry that must have survived the move from Iowa last summer. Weird. (But not really weird, if you know me at all, and if you know how many bottles of barbecue sauce are in there, too).  Last time I made these things, I tossed half with wing sauce and half with BBQ, then fed them to an 11 year old kid. He didn't really like them, but I think he did eat a couple bites as a side dish for his pile of ketchup. He didn't like anything I made, though, so there's that. (That's a lie. He liked these S'mores cookies.)

I think I have enough food in the house to get me to Tuesday, when my next CSA box arrives. Last week, I ate almost an entire head of cabbage, and it seems I'll be getting another cabbage this week. So.... Let's think about that. I'm supposedly getting more turnips, too. Yikes. As of this morning, I've decided I officially don't like rooibos tea. And as of Christmas Eve, I don't like turnips. At least the roasted kind. But I'm going to try something different with the little bastards the next time they come around... maybe blended with butternut squash in a soup?? If ya'll have any turnip tips, I'm listening.

In comparison with my old CSA in Iowa, my new CSA in Texas has a bit less variety in the veggie box each week, but I bet there are several reasons for that. One, this is Texas and things don't grow here like they do in Iowa. (One point for Iowa.) Two, I started this share in the fall/winter when harvests are less robust in general (though the CSAs in Iowa generally give up about November because of the freezing and such. One point for Texas). Three, I'm eating this entire box all by myself every other week, but in Iowa, I was splitting a weekly share with a friend/residentmate. And... Four, Granny's Garden is new at the whole CSA thing and it seems they have been making improvements and adjustments as the weeks roll by. They also deliver to my front door, which is cool. So, I'm going to stick with it through the spring/summer seasons and see what's in store.

Ok... Fortunately, I get to speak to a living human in about a half hour. Unfortunately, that requires me to change out of fleecy pajamas and head out into the cold, wet weather. We're having Pei Wei and I'm considering a step outside of the Pad Thai box. I need some time to consider the options.

Ciao!

Ratatouille

In honor of J's recent visit, I think I should start by saying that there is a blister on the inside of my dominant pointer finger. CHOPPING SQUASH. This blister is truly the gift that keeps on giving because it gets squished every time I pick up a fork. So... it gets squished pretty often.

There's proof that this recipe calls for quite a bit of chopping. It is a reminder that (1) I dislike chopping and (2) I REALLY DISLIKE chopping onion and (3) J is really good at chopping.

Unfortunately for J, this ratatouille was chopped, cooked, and down the hatch before he ever got here.

I chose to make this recipe in order to use up more of my CSA box veggies. Ratatouille is always good for that. It's a vegetable stew of sorts, generally containing tomatoes, eggplant, peppers and squash. I love it because it contains a TON of veggies and it is a pretty adaptable recipe. Use up whatever you have! Only have canned tomatoes? Go ahead! Who actually keeps a dried herbes de Provence blend, you ask? Toss in some extra thyme, oregano, and rosemary! What the hell is patty pan squash? Google it (or use a zucchini)! The addition of the patty pan squash was a new one for me, too, and it turned out wonderfully.

The measurements here are also pretty forgiving, so don't be afraid to use more or less than the suggested ingredients. Just BE SURE to adjust your seasonings. The first time I made a ratatouille recipe, it came out pretty bland. All of those veggies are glorious, of course. But they need salt (and other stuff) for this union to work.

Traditionally, ratatouille is served as a side dish, but I love to eat it as a full meal. Feel free to add a protein of your choice (white beans would be my recommendation, but something like ground beef or turkey would also do the trick).

Ratatouille

Prep time: 15 min

Cook time: 40 minutes

Yield: 4 servings

INGREDIENTS:

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

¼ - ½ cup vegetable broth, divided

1 tsp dried herbes de Provence blend

1 tsp fresh thyme leaves

1 small eggplant, chopped (about 1 cup)

1 small patty pan squash, chopped (about 1 cup)

1-2 small bell peppers, any color, chopped (about 1 cup)

½ pint grape tomatoes, chopped (about 1 cup)

1 small yellow squash, chopped (about 1 cup)

¼ tsp salt

¼ tsp ground pepper

1 tablespoon fresh Italian (flat leaf) parsley, finely chopped

1 tablespoon fresh basil, finely chopped

18 oz tube prepared polenta

Grated parmesan cheese, optional

INSTRUCTIONS:

1. Heat olive oil in a large saucepan over medium heat. Sauté onions and garlic until translucent (about 4-5 minutes).

2. Add ¼ cup vegetable broth directly to the onion mixture to deglaze the pan.

3. Add dried herbs, fresh thyme, eggplant, patty pan squash, and bell pepper. Cook for 10 minutes.  

4. Add tomatoes, yellow squash, salt and pepper to the pan. . If mixture appears dry, add additional ¼ cup broth. Cook for 10-15 minutes or until squash and eggplant are tender. 

5. While vegetables are cooking, preheat oven to 450 degrees F. Slice polenta into ¼” rounds and place on a baking sheet lined with parchment paper. Bake for 20 minutes, sprinkling with parmesan during the last 5 minutes of baking time, if desired.

6. Mix parsley and basil into ratatouille vegetable mixture. Taste for seasoning and adjust as needed.

7. Divide polenta rounds onto four plates and top each serving with ¼ of the ratatouille and a sprinkle of parmesan, if desired.

NUTRITION INFORMATION (Per serving):

Calories 187, Total Fat 3.9 g, Cholesterol 1 mg, Sodium: 414 mg, Protein 4.1 g, Fiber 3.2 g

Seriously, I think that every time I make this dish, I like it better and better. Or perhaps I've become a better cook in the last five years. ;)

Finally, I encourage you all to take a moment some time today and just appreciate how it feels to NOT have a blister on your pointer finger. Just do it.

Asian Roasted Vegetable Salad with Vermicelli

WARNING. This is a procrastination blog post. 

I should be studying for boards.

If you have never set foot in an Asian grocery, you are truly missing out on some excellent bargains. Usually they will sell larger volumes of the same items found in the "Asian Foods" section at the American grocery store - but AT RIDICULOUSLY LOW LOW PRICES. (I realize that may sound a bit like a used car commercial, but it's 100% factual). I haven't been happy with the state of affairs in their produce section, but for dry goods and non-perishables - IT'S ON!

As for produce, almost anywhere else is better. I usually just go to the regular grocery store, but occasionally hit up the Sam's super store if I have another reason to head that way. You may be surprised, but Sam's has a pretty solid selection of fresh staples. This includes giant amounts of spring mix for salads. Who needs that much lettuce, you may ask? WE ALL NEED THAT MUCH LETTUCE. I consider it a healthy challenge to finish the entire package before the leaves start to turn. The same challenge applies for most fresh veggies in my fridge. You may remember - it pains me to throw things away. LITERAL PAIN. (Man, I've used a lot of caps already! I'll chill out now...) If only there was a way to use up the salad greens *and* all of the other veggies in my crisper without making a heaping pile of cold chopped salad....

I took a peek in the fridge. I happen to have a bottle of fat free soy vinaigrette from Trader Joe's that I don't love as a salad dressing, per se... (I don't prefer sweetened dressings for salad), but it would work great as a base for a quick veggie marinade. I already had an idea in my head for a warm, soy based dressing for broccoli, carrots, and green beans...

Marinated, roasted vegetables on top of lettuce. That could work.

A step to the pantry -- should I add vermicelli noodles? Why not?! Noodles are far underutilized in salads, if you ask me. Which you didn't. But these particular noodles are an automatic match for fresh vegetables (spring rolls, anyone??). Experimental salad. Let's do it.

Asian Roasted Veggie Salad with Vermicelli

Prep time: 15 min

Cook time: 20 min

Servings: 4

INGREDIENTS:

½ cup fat free soy vinaigrette (I used Trader Joe’s Sesame Soy Ginger Vinaigrette)

1 tsp toasted sesame oil

1 tsp chili garlic paste

1.5 cups broccoli

1 cup fresh green beans, snapped into 2” length

1 cup sliced yellow squash

1 large carrot, peeled and sliced on a bias

4 spears asparagus, cut to 2” length on a bias

¼ pkg (or two small bricks) Asian vermicelli (bean thread)

6 cups salad greens

1 Tbsp toasted sesame seeds (I used black sesame)

Extra vinaigrette dressing, to taste

INSTRUCTIONS:

1. Preheat oven to 400 degrees Fahrenheit.

2. Combine the first three ingredients in a small bowl.

3. Place all chopped vegetables in a large bowl and pour vinaigrette sauce over. Gently stir to coat all veggies.

4. Spread veggies into a single layer on a large sheet pan. Bake vegetables for 20 minutes.

5. When veggies are almost done, bring a pot of water to boil.  Add vermicelli bricks to boiling water and cook for 2 minutes, gently agitating noodles with a fork to separate.

6. Strain noodles with a large skimming spoon, or similar. Set aside.

7. Plate 2 cups salad greens topped with ¼ noodles and ¼ roasted vegetables (cooled to warm or room temperature). Sprinkle with toasted sesame seeds and serve with extra salad dressing, if desired.

NUTRITION INFORMATION (per serving):

Calories 203, Total Fat 4.8 g, Cholesterol 0 mg, Sodium: 279 mg, Protein 4.6 g, Fiber 5.1 g

The salad was good. Again, I simply used up what I had on hand. Other tasty additions might include marinated tofu, scallions and mushrooms. If you can't find vermicelli noodles, you can also sub Japanese soba noodles or omit them altogether.

Arugula Spinach Tomato Pesto (ASTP) with Gnocchi & Chickpeas

Aaaaahhhhhhh. The benefit of being (temporarily) unemployed is multifaceted, but one particular bonus is sleeping past 6 am. Every. Day.

Another bonus is having the time to do something other than work, study, or pack boxes. Unpacking.... well that's another story for August. In the meantime, trips to the farmer's market and shoe shopping for one particular upcoming wedding have been a much appreciated change of pace from the daily hospital grind.

Are you ready for another, absolutely delightful permutation of beans n' greens? Not quite to the eat-to-live standards (hello olive oil... and cheese.. and pasta) but full of healthy things nonetheless (arugula-spinach-tomato pesto = ASTP!). The ingredients for the pesto actually make enough for two nights. Use half today and freeze the rest.

The great thing about pesto in general is how forgiving it is. Don't have spinach? Add extra arugula. Prefer less garlic? Reduce it to three cloves. Where the heck to I find pepitas?? Use walnuts.

Arugula-Spinach-Tomato Pesto on Gnocchi & Chickpeas

Prep time: 20 min

Cook time: 5 min

Servings: 4  servings

INGREDIENTS:

3 cups packed fresh arugula

1 cup packed fresh spinach

6 cloves fresh garlic

¼ cup raw pepitas (pumpkin seeds) or pine nuts

2 chives

6 large basil leaves

¼ cup virgin olive oil

1 – 14.5 oz can diced tomatoes (do not drain)

1 - 14.5 oz can garbanzo beans, drained and rinsed

1 - 500g package of potato gnocchi

2 oz herbed feta cheese, crumbled (I used tomato basil)

INSTRUCTIONS:

1. Bring a large pot of water to boil and prepare a large bowl of ice water. Drop arugula and spinach into boiling water and allow to cook for 20 seconds. Then strain out greens and submerge in ice water. Reserve boiling water for gnocchi (step 5).

2. Peel the garlic and add it along with the basil leaves, pepitas, and chives to the bowl of a food processor. Pulse until the mixture is minced.

3.  Squeeze all of the water from the blanched greens and add them to the food processor along with the tomatoes. Pulse until finely chopped and well incorporated with the garlic mixture.  

4. With the processor running, add olive oil. Blend until well combined. Set half of the pesto aside and freeze for later use.

5. Add garbanzo beans and gnocchi to the reserved boiling water and cook according to gnocchi package directions.

7. Strain gnocchi and beans; scoop into serving bowls immediately. Divide the other half of pesto over gnocchi and sprinkle each serving with feta cheese. 

NUTRITION INFORMATION (per serving):

Calories 436, Total Fat 12.8 g, Cholesterol 12.6 mg, Sodium: 507 mg, Protein 8.7 g, Fiber 4.9 g

This was my first time using gnocchi, which are small, soft, dumpling-like pasta balls. They cook up super quickly, and were easy to find at Trader Joe's and the local grocery store. This ASTP has a great bite from the garlic and arugula, and is lightened up with the tomatoes so that it would be great on any pasta. Or, you can try it one of these other 10 Ways to use Pesto Beyond Pasta from The Kitchn.

Blackberry Clementine Oatmeal Muffins

I wish I were a morning person. There is something extravagant about the quiet moments before most of the world wakes up - stealing them all for yourself, pretending you are all alone. That's the introvert in me, I suppose.

Buuuutttt.... the introvert half of me sleeps late and walks in to work five minutes after the hour. Routinely.

(We can't be winners all of the time.)

This recipe might make up for some of that non-winnerness, though. I made a variety of different oatmeal muffins a few weeks back using the same clementine-bannana base.... some with fresh blackberry, some chocolate chip, toasted coconut and walnut, raisin and dried dates. Hands down, the blackberry ones were our favorite. (Well.. and the chocolate chip ones.. always chocolate).

Blackberry Clementine

Oatmeal Muffins

Prep time: 10 min

Cook time: 30 min

Yield: 18 muffins

INGREDIENTS:

1 small clementine (whole)

2 ripe bananas

2 eggs

1 teaspoon vanilla extract

½ cup honey

5 cups old fashioned rolled oats

2 tablespoons flaxseed meal

1 tablespoon ground cinnamon

1 tablespoon baking powder

1 teaspoon salt

2¼ cups almond milk

36 fresh blackberries

Cupcake liners

Non-stick spray

INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Chop clementine into quarters (skin and all) and puree in a high power blender or food processor.

3. Mash bananas in a large bowl. Mix in the pureed clementine, eggs, vanilla, and honey.

4. Add oats, flax, cinnamon, baking powder, and salt to the bowl and mix well with wet ingredients.

5. Pour in milk and combine.

6. Line muffin tin with paper liners and spray each with cooking spray.

7. Push two blackberries into each muffin.

8. Bake muffins for 30 minutes and cool before serving.

Once cooled to room temperature, muffins may be frozen in gallon-sized bags.  Then, defrost them overnight in the refrigerator or microwave for 1-2 minutes. Enjoy a healthy breakfast on the go!

NUTRITION INFORMATION (per serving, 2 muffins):

Calories 301, Total Fat 5.7 g, Cholesterol 41 mg, Sodium: 476 mg, Protein 8.1 g, Fiber 7.2 g

This "batter" has the best orangey flavor. I used one small clementine (of the Halo variety), but would have used two if I'd had another in the house. If you want, substitute one of the bananas for a second small clementine... I bet that would be awesome. Now, these muffins may or may not get me out of bed a bit earlier, but either way, I can pull one from the freezer as I rush out the door. And I don't have to sacrifice breakfast to make it to work on time!

Please let me know how yours turn out if you try them!

Chipotle Sweet Potato and Black Bean Taco Salad

I often think that having a second one of myself at home would be pretty great. I'm fun. I'm easy going. I cook. Right now, for example, my stomach is grumbling so loud that it could possibly be mistaken for the thunderstorm outside because it's after 10 am and I haven't made anything for breakfast. (But wait!! I have showered and combed my hair, so let's not go making any assumptions about how productive I will be today.) So, anyway, while this girl lays on the couch wondering what to eat, the other Lindsey would've already made some sweet potato almond butter muffins and the house would smell like fresh baked yum.

Yeah. Since that's not happening... I do have another sweet potato recipe that I'm pretty excited to share with ya'll this weekend. It's sweet. It's smokey. It's spicy. And guacamole.

My recipe is inspired by this one, written by Erin of Naturally Ella. These tacos have made their way into our bellies a few times already. The first time we made them, I was so pleasantly surprised by the flavor combo that I didn't for one second miss the cheese or sour cream that generally adorns your average taco or taco salad.


This go 'round, I decided to skip the tortillas and mix everything together with some salad greens to increase leaf intake (it's all about the beans n' greens, ya'll) while cutting the refined carbohydrates. With a little extra lime juice and a big dollop of guacamole, I didn't need to add salad dressing, but a light avocado vinaigrette would work really well here (if you are so inclined to make some, try blending avocado, white wine vinegar, lime juice, and olive oil with a little S&P).

Did you know that chipotle peppers are really just smoked jalapeños? These babies truly supply the flavor to this dish and cannot be substituted or omitted. Chipotle peppers come either canned in adobo sauce or dried. J and I both keep the dried variety in our respective spice cabinets. While this kind does take a little time to rehydrate and we miss out on the adobo sauce, they're super cheap and so easy to pull out  at a moment's notice (without an extra trip to the grocery store). If you purchase the canned variety, you should omit the water and add the adobo sauce to the blender instead.

Intimidated by the heat of chipotle? The spice is toned down a bit with the addition of honey, but you should probably use a small pepper (or half of a large one), or de-seed a dried pepper if you are not sure you can handle the spice. Definitely use less chipotle if you are reducing recipe. For the guacamole, you may also choose to substitute a de-seeded jalapeño for the serrano since jalapeños are not quite as hot.

 Chipotle Sweet Potato & Black Bean Taco Salad with Guacamole

Prep time: 15 min

Cook time: 30 min

Servings: 6

INGREDIENTS:

Salads:

1 Tbsp Olive Oil

1 large onion, chopped

3 medium sweet potatoes, cubed (about 3 cups)

4 cloves garlic

1 dried chipotle pepper, rehydrated in ¼ cup warm water for 30 minutes

1.5 Tbsp honey

Juice of 1 large lime

29 oz can black beans, rinsed and drained

Guacamole, for serving
10 cups salad greens - or - 12 corn tortillas
avocado vinaigrette, optional (see text)

Guacamole:

2 small, ripe avocados

1 clove garlic, minced

¼ large onion, chopped

1 serrano pepper, minced

¼ cup cilantro, chopped

1 roma tomato, seeds removed and chopped

Juice of 2-3 lime wedges

¼ tsp salt

INSTRUCTIONS:

1. Heat olive oil in a large, deep skillet. Add onions, garlic and sweet potato. Saute for 4 minutes.

2. In a blender or food processor, liquefy the rehydrated chipotle and water with honey and the juice from one lime. Add the chipotle sauce to the skillet and cover. Cook for 10 minutes.

3. Add black beans to the skillet and gently mix to combine. Cover and cook for an additional 10-15 minutes or until sweet potato is cooked through.

4. While sweet potato mixture is cooking, prepare guacamole. Combine all ingredients in a medium bowl and mash with a fork. Add lime juice and salt to taste.

5. Spoon sweet potato mixture over salad greens (or into corn tortillas) and top with guacamole. Serve with a lime wedge and a cold beer.

NUTRITION INFORMATION (per salad serving, 6):

Calories 337, Total Fat 10 g, Cholesterol 0 mg, Sodium: 192 mg, Protein 12.4 g, Fiber 15.2 g

Try it this week! As I alluded, the original recipe is for sensational tacos, so if you are in the mood for un-salad, by all means - grab a couple of tortillas and get busy! I recommend small corn tortillas over flour. You won't be disappointed. Either way, the final addition to this delicious tasty fest is a cold beer with a slice of lime. Dos Equis is my favorite. Obvi. 

Speaking of XX, we should probably add that to my invisible grocery list. If I had another Lindsey around here, she'd probably be writing this down and making plans for dinner tonight. Just sayin'.

Vegetable Green Curry

Probably since moving to Atlanta for my internship, Vietnamese and Thai food have really become some of my favorite things to eat on this ENTIRE planet. I haven't been to Vietnam OR Taiwan to taste their food at the source, so perhaps that is a bold statement. Nonetheless, I am obsessed with the flavor combination of basil/cilantro/mint and I love everything about coconut milk. PLUS - these types of dishes can be prepared super heavy on the vegetables (which is exactly how I like to cook at home!).

It should come as no surprise, then, that one of my favorite restaurants here in Ames happens to be a little Thai restaurant on Main Street (The Spice - where I've only made the mistake of ordering my food "thai spicy" ONCE). I almost always order the same thing (pad thai with tofu and extra veggies / medium spicy), but my second favorite dish on their menu is the green curry. My pal Nina and I first visited The Spice just a few weeks into our residency and we have been fans of the restaurant ever since. The green curry actually reminds me of her because we both ordered the same thing on our first 'friend date' - and the rest is history. Also notable from that evening - The Spice provides the BEST reusable to-go containers for their curry.

And so... there you have the inspiration for today's post.

This vegetable green curry can  be made vegetarian/vegan with the substitution of soy or tamari sauce for the fish sauce listed below. Fish sauce is pretty inexpensive and doesn't actually make anything taste like fish. This is key because its offensive scent can be misleading*.

* Fish sauce, for those of you who aren't privy, smells like lost piranha souls rotting in a seaweed bucket of decayed shrimp heads and I just happen to have a very large bottle in my cupboard. Lots of Thai dishes call for this and you can find it in the Asian section of most food stores (even the Ames Wal-Mart). My advice to you - DO NOT spill it or sniff it straight unless you want to question God's intention for providing us with the sense of smell.

You can certainly find recipes to make your own green curry sauce, but I just bought the Thai Kitchen brand that comes in a little jar. You can also substitute any veggies you have on hand - the more the merrier, I say! Of course, J was nice enough to go ahead and make a second run to the store to pick up the broccoli I'd forgotten during our trip the day before. Womp womp.

All in all, though, this dish takes very little prep time - a bit of chopping, but you can pull it together in the amount of time it takes to steam some rice. Unless you burn the rice. Then you'll have plenty of extra time while you make another batch..... * ahem.*

I meant to add mushrooms, too, but forgot. The recipe below does not reflect that sad, sad fact.

Vegetable Green Curry

 

Prep time: 15 min

Cook time: 20 min

Servings: 6

INGREDIENTS: 

1 Tbs vegetable oil (I used sunflower)

1 cup shallots, chopped (about 5 large)

5 large cloves garlic, minced

2 Tbs green curry paste (I used Thai Kitchen)

4 tsp fish sauce

2 - 14oz cans unsweetened coconut milk (full fat or light will work)

1 large red bell pepper, sliced into 2” strips

1 medium zucchini, cut into fourths and sliced lengthwise into ¼” strips

1 medium yellow squash, cut into fourths and sliced lengthwise into ¼” strips

1 cup green beans, snapped to 3” length

1 large carrot, sliced

1 cup broccoli, broken into small florets

1 cup mushrooms, sliced

1 large handful of basil, chopped

1 lime, zested and sliced into wedges

Chili oil or chili garlic paste, to taste

2 green onions, chopped

Cilantro, for garnish

3 cups steamed rice

INSTRUCTIONS:

1. Heat the oil over medium heat in a large, deep frying pan. Sauté the shallots and garlic with the curry paste for 2-3 minutes.

2. Add the coconut milk and fish sauce. Bring to a boil.

3. Add vegetables and simmer until veggies are crisp tender.

4. Remove from heat. Stir in basil and lime zest. Swirl with chili oil or chili garlic paste, to taste.

5. Serve over rice. Top with green onions and a generous squeeze of fresh lime. Garnish with cilantro and enjoy!

NUTRITION INFORMATION (per serving):

Calories 305; Total Fat 8.6 g; Cholesterol 0 mg; Protein 5.4 g, Fiber 3.0 g, Sodium 443.1 mg

*as prepared with full fat coconut milk, served over ½ cup jasmine rice.

My recipe very closely resembles the flavors I love in a Spicy Thai Coconut Chicken Soup (originally printed in Cooking Light). I encourage you to try that recipe, too, if you like the sound of it!

Hope ya'll are having a good week!