Oh, dear Blogosphere, how do I love thee?

Let me count the ways --- nah, they're too many and I'll run out of fingers.  I have gotten so much from all of the bloggers I follow - inspiration, support, a much-needed laugh, you name it.  And all of the new little gems that I find whilst wending my way through that amazing maze of one post to a commenter, to a post, to a commenter, etc.  I should leave a trail of crumbs (as in cookies, get it?) so that I can find my way back to some of these amazing blogs.  But I usually get distracted and then lose the link.

One of those great discoveries was Kim at Jabez Farm.  And, thankfully, not only did I NOT lose the link, but I stuck it at the side of my blog so I could follow her on a regular basis.  She has saved me from a Gluten Free wasteland.  She is amazing.  And she introduced me to my new, most used and loved cookbook:  The Whole Life Nutrition Cookbook.  I want to make everything in it.  I even worked myself up into a frenzy about posting my results. Then I was reminded that it's been done before and Meryl Streep owns it.  And, 'though I know this is probably not a popular sentiment, I hated the movie.  Besides, the only one who could ever "play" me is Kathryn Hepburn.  And that's not likely.  So.  I ramble.

On Sunday, I tried out my first two recipes:  Thai Fried Rice and Thai Chicken Curry.  It was scrumptious!  I have been eating it for three days and I am not tired of it.  Did i mention it makes quite a bit?  The list of ingredients was daunting at first, but it is so easy to make!  What I need to know is, can I grow my own lemongrass?  If so, I would make this on a regular basis.

But, without further ado, the recipes:

Thai Fried Rice (adapted from The Whole Life Nutrition Cookbook)

Cooked brown jasmine rice (about 4-5 Cups)

1+ T. virgin coconut oil
1 bunch green onions, sliced diagonally ½ in. thick
½ cup raw cashews
5 cloves garlic, crushed
¼ tsp. white pepper (didn't have, so used black)
¼ cup raisins
1 med. firm tomato, diced
1 tablespoon whole cane sugar or agave nectar
1-2 tablespoons tamari (use wheat-free for a GF diet)
½ cup chopped cilantro

1.  In a large skillet, heat coconut oil over medium heat, then add green onions and cashews; cook a minute or two until cashews are lightly toasted, stirring frequently. Add crushed garlic and pepper and continue stirring. Add raisins and stir to coat with oil.

2.  Add cooked rice and continue stirring. Add more oil if needed. Add chopped tomato, sugar and tamari. Cook a few minutes longer, stirring. Take off heat and add chopped cilantro.

Thai Chicken Curry (adapted from same)
Serves 4 (must be BIG eaters!)

4 boneless chicken breasts
5 kaffir lime leaves, optional (finding kaffir leaves in my area isn't an option)

Sauce:

1 can coconut milk
4 small shallots, peeled, roughly chopped
1 stalk lemongrass, ends trimmed and chopped
6 cloves garlic, peeled
2 tablespoons fresh ginger, chopped
2 tablespoons Thai fish sauce
1 tablespoon tamari (wheat-free) or ½ tsp. sea salt
3 tablespoons unsalted peanut butter or cashew butter (cashew butter is pricey!)
2 tablespoons whole cane sugar or agave nectar
1 tablespoon curry powder
1 teaspoon crushed red chili flakes (more/less to taste)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
¼ teaspoon white pepper (ditto: black)

Garnish:

½ cup chopped cilantro

1.  Cut chicken into large pieces and place into a 9x13 inch baking dish along with the kaffir leaves, if using.

2.  Place all sauce ingredients in a blender and blend on high until smooth and creamy. Cover chicken with curry marinade. Cover and refrigerate for 3-24 hours.

3.  Preheat oven to 400. Place pan of chicken and marinade uncovered in oven and bake for 30-35 minutes or until done. Garnish with cilantro.