Crockpot Pumpkin Tikka Masala

This is a recipe which has changed over time. I originally got it from some website, or a few. But like all my recipes, I’ve changed them so much that I feel as if the time has come for me to make it my own. I use Garam Masala. I make it in a crockpot. I use pumpkin. I know I had a recipe with all of these qualities at some point, but I can’t find it anymore. So here’s mine. It also easily converts to vegan or vegetarian as well.

What you need:

·         Bit of Olive Oil

·         1lb. chicken breasts (or more or less)

·         1 29oz. can of tomatoes

·         1 13oz. can of pumpkin

·         8oz. of chicken broth

·         1-2 packets of Trader Joe’s broth concentrate. This stuff is pretty much the only non-whole food on here. But wow. It makes things GOOD if you haven’t tried it yet.

·         3 cloves garlic (omit if doing Low FODMAP)

·         1 in. piece of ginger, chopped

·         1-2 tbsp. of Garam Masala spice

·         1 tbsp. of Paprika

·         2 tsp. salt

·         ½ tsp. pepper

·         ½ tsp. cinnamon

·         ¼ tsp. nutmeg

·         (1) 13oz. can of full fat coconut milk (I prefer this one’s flavor for this recipe).  Hold this until the end!

·         Serve it with rice or cauliflower rice

·         Garnish with Cilantro or other herb if desired.

Method:

·         Drizzle bottom of crockpot with olive oil.

·         Put chicken breasts into the crockpot.

·          Throw everything else in except for the coconut milk.

·         Give it a quick stir.

·         Cook on high for 6-8 hours.

·         Stir in coconut milk just before serving.

·         Serve over rice with cilantro to top it. 

My Non-Dairy Yogurt Recipe

I haven't used this blog in years, but alas, I need a place to post my non-dairy yogurt recipe for which my friends have been asking me. So nothing exciting, unless you're off dairy and you want to make your own yogurt. Then it's VERY exciting.

Non-Dairy Yogurt

This recipe is designed for a yogurt maker which has (7) 42oz. jars. The first time, you’ll need to make the starter batch, then without the 7^th jar each time a new batch is made.

I have found the best success to my tastes using 1 13.5oz. can of reduced fat coconut milk and the remaining soy milk. But the varieties of milks and combinations you can use are many. Almond Milk, however, will not work for some chemical reason which I haven’t taken the time to research. Unless you take the time to make your own Almond milk, but I’m not doing that.

What you need:

·         (1) 13oz. can of reduced fat coconut milk (I prefer this one’s flavor).

·         22oz. Soy milk (or other—once again, this is a preference).

·         2 tbsp. coconut sugar (or other sugar)

·         1-2 packets yogurt starter (if doing it the first time)

o   1-2 probiotic capsules if doing it successive times

·         1 pkg. of unflavored gelatin (or fruit pectin or other product, if vegan).

Method:

·         Add milks and sugar to large sauce pan. Bring to boil, stirring frequently,

·         Slowly sprinkle in the gelatin, stirring constantly.

·          Remove from heat.

·         Let cool to 93-98 degrees (otherwise the heat will kill the good bacteria).

o   it takes about 1 hour for it to cool for me.

o   I hear you can make this process go faster by putting the pan in another pan of cooler water, but I’ve never done that.

·         If it is your first time,

o   pour about 6-8 oz. into a measuring cup of some kind. Once its temperature has dropped to the mid-90’s, add the yogurt starter and stir.

o   Add the gelatin packet to this mixture.  Stir well.

·         If it’s not your first batch, take your starter batch and add the probiotics and gelatin. Stir well.

·         Add either of these small batches into the large sauce pan.

·         Pour whole batch into small jars for your yogurt maker.

·         This also a way to make it without a yogurt maker in a crockpot, those are readily available online.

·         I let mine sit for about 8 hours, but once again, this is to taste. The longer it “cooks” the tangier it gets. I used to think this also made it thicker, which I why I let it sit longer, but now I’m not so sure.

·         For thicker yogurt, add more gelatin or tapioca or potato starch.

·         For thinner yogurt, omit the gelatin.

·         I’ve placed about a tablespoon of fruit preserves in the bottom of each jar before I put them in the yogurt maker with really good results.