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Recipes
Coconut Lime Chicken
By SushiChick
Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickne...
- 4 skinless, boneless chicken breasts, about 1 1/2 pounds
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon coconut oil
- 1/2 cup red onion, it came out to 1/2 onion for me, chopped
- 1 whole red or green chili, chopped optional (use something like an Anaheim chili for a mild heat but the type of chili is up to you & your preferred level of heat)
- 1 cup organic chicken stock*
- 2 tablespoons lime juice, about 1 large lime
- 1 tablespoon chopped cilantro
- 1/2 teaspoon red chili flakes
- 1/2 cup full fat coconut milk from a can or coconut cream
- pinch turmeric powder (optional for color)
- 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional
Chicken Soup From Scratch
By SushiChick
When I read that this recipe had turmeric, I thought, "This'll be interesting
- 1 tablespoon avocado oil or olive oil
- 6 cloves of garlic, minced
- 1 yellow onion, diced
- 2 large carrots, thinly sliced
- 2 celery stalks, roughly chopped
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
- 6 cups low sodium chicken broth
- 1 pound boneless skinless chicken breast or thighs
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme, stems removed
- ½ teaspoon salt
- Freshly ground black pepper
- 1 cup pearl or Israeli couscous
- 2/3 cup frozen peas (optional, but recommended)
Vegan Curry
By SushiChick
This curry is brought to you by Deliciously Ella
- - 1 large sweet potato, peeled and cut into bite-sized chunks no bigger than 2.5cm
- - 1 2 butternut squash, peeled and cut into bite-sized chunks (no bigger than 2.5cm)
- - 3 tablespoons coconut oil
- - 1 2 teaspoon ground turmeric
- - 1 2 teaspoon ground cinnamon
- - 1 2 teaspoon chili powder
- - 1 teaspoon medium curry powder
- - 2 red peppers, deseeded and sliced
- - 1 teaspoon cumin seeds
- - 1 teaspoon black mustard seeds
- - 1 large red onion, finely sliced
- - 3 garlic cloves, finely sliced
- - 2 green chilies, deseeded and chopped
- - 1 400g tin of coconut milk
- - 1 tablespoon coconut sugar or maple syrup
- - Juice of 1 2 lime
- - 100g baby spinach
- - salt
Radicchio Salad with Anchovy Vinaigrette
By SushiChick
Mash anchovies in a small bowl
- 2 anchovies in oil, drained
- 2 tablespoons white wine vinegar or Champagne vinegar
- 6 tablespoons fragrant extra-virgin olive oil
- 1 tablespoon capers in brine or vinegar, drained (do not use salt-packed)
- Ground black pepper
- 1/3 cup finely chopped red onion
- 1 ripe but firm chilled avocado, peeled and diced
- 12 to 14 ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in 1/2-inch-wide slivers
Crispy Baked Tofu
By SushiChick
This is the closest I've come so far to restaurant-level crispy tofu texture
- 1 block (12 to 15 ounces) organic extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch or arrowroot starch
Rosemary Lemon No-Knead Bread
By SushiChick
My first attempt at baking bread was following this recipe and it was glorious
- 3 cups (15 oz./475 g) all-purpose flour
- 1/4 tsp. instant yeast
- 1 3/4 tsp. salt
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped lemon zest
- Cornmeal as needed
Moist Chocolate Beet Cake with Cream Cheese Frosting
By SushiChick
Hillary made this and swears it is undeniably innovative in flavor and texture
- 2 large Beets
- 2 TBSP Beets, roasted
- 2 Eggs, large
- 1/2 tsp fresh lemon juice
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup brown sugar, packed
- 2/3 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 2-1/2 cups powdered sugar
- 1 pinch salt
- 1 tsp table salt
- 2 tsp pure vanilla extract
- 1 TBSP instant coffee
- 6 oz salted butter
- 1/2 cup salted butter
- 1-1/2 cups buttermilk
- 8 oz cream cheese, softened
Salted Chocolate Rye Cookies
By SushiChick
Sending David to the store to do my bidding often yields surprising results, like when I asked for flour and he bro...
- 2 cups (1 pound) chopped bittersweet chocolate (70%), preferably Valrhona
- 4 tablespoons unsalted butter
- ¾ cup whole-grain dark rye flour
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 4 large eggs, at room temperature
- 1½ cups muscovado sugar
- 1 tablespoon vanilla extract
- Good quality sea salt, such as Maldon or flaky fleur de sel, for topping
Pan-Roasted Chicken With Mint Sauce
By SushiChick
Made with boneless skinless breasts and really, David just liked it because he thought the flavor of the spice blen...
- FOR THE CHICKEN
- 4 bone-in, skin-on chicken breasts
- Kosher salt to taste
- 2 tablespoons Spanish paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard
- 2 teaspoons ground fennel seed
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- FOR THE MINT SAUCE
- 1 cup fresh mint leaves
- ½ cup fresh parsley leaves
- 4 cloves garlic, peeled and roughlychopped
- 1 serrano chile, seeds removed and roughly chopped
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ½ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper.
Modern Ambrosia
By SushiChick
A seasonally beautiful no-bake dessert with minimal ingredients but maximum flavor
- 1/2 cup plain, whole milk yogurt - Siggis brand is best
- 2-3 tablespoons honey (or to taste)
- 1/2 teaspoon cinnamon
- 1 Asian pear, sliced thinly
- 1 Fuyu persimmon, sliced thinly
- 1/3 cup toasted pecans
- 1 cup seedless purple grapes, halved
- 1/4 cup pomegranate seeds
- 1/2 cup unsweetened coconut flakes