Coconut Curry Chicken Celery Bowl

Created a new recipe last night in the kitchen completely by accident using up ingredients I had on hand and needed to be used. Lately we’ve been craving Thai and curry flavors for the warmth, comfort and health benefits they provide so I decided to use the package of ground chicken I had in the fridge and create something with curry. I ended up creating a chicken curry bowl that I will definitely make again! It was very quick, hearty and flavorful.

Coconut Curry Chicken Celery Bowl

  • 1 lb ground chicken
  • 1 1/2 TBSP curry powder
  • 2 TBSP minced garlic
  • 2 medium yellow onions, diced
  • 1 package sliced baby bella mushrooms
  • 1 1/2 cups chopped celery
  • Avocado oil
  • Salt/pepper
  • Coconut milk
  • Coconut aminos

Saute the onion and garlic in a saute pan in a little bit of avocado oil on medium heat, once the onions are almost transparent turn to low heat to keep warm. Meanwhile, brown the ground chicken with the curry powder in a separate pan in a little bit of avocado oil so it doesn’t stick and burn. Try to mince the chicken as small as you can with a spatula (makes for a nicer texture while eating). Once the chicken is browned reduce to low heat to keep warm. Turn the vegetables back up to medium heat and add the mushrooms and a drizzle of avocado oil, sauteing until mushrooms start to soften and then add the celery. Season with salt and pepper. Toss for about 10 minutes to make sure the mushrooms are cooked but not mushy and the celery is thoroughly heated through.

Put the curry chicken in a bowl, and top with the vegetable mixture (as much as you want with both!). Top with coconut milk and coconut aminos. Stir to coat and enjoy!

Side note: I initially didn’t add the coconut milk and aminos, was just going to eat the bowl as is. Still plenty of flavor, but my husband said it seemed like it needed a sauce…and like always, I had a half a can of opened coconut milk in the fridge that needed to be used so I warmed it up, dumped some on, sprinkled with coconut aminos and voila!

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Onion and Mushroom Soup

It’s really starting to feel like winter here in Minnesota, and it makes me crave warmth. French onion soup is something I’ve rarely ate throughout my life – why? No clue (possibly because it typically has a giant bread crusty on top…)! But it’s rich, comforting and so flavorful. There’s a local restaurant we frequent, and I asked recently ┬áif I could order their french onion soup without the bread on top and it was exactly what I was wanting. Now I crave it. On a recent particularly chilly and windy day I decided to try my hand at throwing together a french onion-esque soup for dinner with mushrooms, because mushrooms.

Onion and Mushroom Soup

  • 8 medium yellow onions, sliced
  • 1/2 package sliced baby crimini mushrooms
  • 1/2 package sliced white button mushrooms
  • 1/2 stick Kerrygold garlic herb butter
  • 3 TBSP minced garlic
  • 2 32 oz containers beef stock
  • 2 TBSP sherry
  • 1 TBSP worcestershire sauce
  • 3 sprigs fresh thyme
  • Sea salt
  • Black pepper

In a stock pot, add the sliced onions, garlic, butter, 1 TBSP sherry, salt and pepper and saute until onions are transparent, add mushrooms. Continue sauteing until mushrooms soften and the onions are starting to brown. Add remaining sherry, worcestershire sauce, fresh thyme and both containers of beef stock. Bring to a rolling boil, reduce to medium heat and let cook for another 20 minutes.

Very easy soup to make, full of flavor and reheats easily. Feel free to garnish with additional fresh thyme, cheese, etc.IMG_6034[1]IMG_6033[1]IMG_6035[1]IMG_6036[1]