Coconut and Roasted Red Pepper Sauce

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After Thanksgiving you are likely looking for something to eat that is healthy but perhaps with flavors that are out of the comfort food category.  This dish is full of vegetables and has a spicy flavor that is perfect for this time of year.  Serving on a bed of spaghetti squash cuts back on calories and sneaks in some extra fiber.  I made this dish with coconut milk to keep it dairy free and change the flavor profile even further out of the comfort food zone.  I used chicken, but this would be good with pork or even shrimp.

Ingredients: 

1 Onion, diced
1 tsp coriander powder
1/2 tsp cayenne powder
1 Tbsp fresh ginger, minced
4 cloves of garlic, minced
1 Tbsp sriracha (or red pepper paste)
1 15oz can of diced tomatoes
3 red peppers, roasted with skins removed
1 jalapeno, roasted
1 15oz can of coconut milk
1 tsp truvia or sugar

Directions:

1. Slice red peppers and jalapeno into flat pieces, spray with olive oil and roast for 15-20 minutes at 425 degrees.

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2. While the peppers are roasting heat grapeseed oil, coconut oil, or olive oil in large dutch oven, saute onions over medium heat for 5 minutes.

3. Add coriander and cayenne, simmer for 1-2 minutes until fragrant.  Stir in garlic and ginger, continue to heat for 5 minutes.

4. Add can of diced tomatoes including juices and mix well.

5. When the peppers are blackened, remove from oven and place in bowl covered with saran wrap.  Allow to sit in bowl for at least 5-10 minutes before removing skins (sitting in steam will allow skins to slide off easily).

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6. Roughly chop peppers and add to pan.  Add sriracha and truvia or sugar and allow to simmer for 5 minutes.

7. While your sauce is simmering start to brown chicken (seasoned lightly with salt and pepper) in heavy skillet for 5 minutes on each side.

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8. Add coconut milk and simmer for 10 minutes before pureeing.  I used an immersion blender, but if you don’t have one you will have to transfer to a regular blender to puree in batches.

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9. Nestle browned chicken into sauce and simmer on low for 15 minutes to finish cooking.

10. Serve over rice or spaghetti squash as pictured above.

Enjoy!

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Spicy Pork

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I recently saw a recipe with a sriracha sauce drizzled on top of salmon, and it got my wheels turning.  Tonight for dinner I made some quick marinated boneless pork chops and topped it with a sriracha drizzle to spice it up.  AMAZING!  I imagine this would be good with chicken, beef, shrimp, or even salmon.  I served this with a side of garlic broccoli, but it would also be good over a bed of rice as well.  I will definitely make this again, I think it would be great as an appetizer with the meat skewered and sauce on the side to dip.

Sriracha drizzle Ingredients:

3 Tbsp of mayo
1 Tbsp sriracha (more or less to taste)
1 1/2 tsp of agave

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Marinade:

1/4 cup of soy sauce
1 tsp red pepper flakes
2 tsp garlic powder
1 tsp ginger powder

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Directions:

1. 30-60 minutes before you want to cook dinner, get your marinade ready.  Combine marinade ingredients in a ziplock bag and shake to combine, add 2-4 boneless pork chops to bag and allow to marinate for at least 30-60 minutes.  You can marinate the meat longer, but I was short on time and it ended up being the perfect match for the sriracha drizzle after just 30 minutes.

2. Make your sriracha drizzle by combining sriracha, mayo, and agave.

3. In a medium-hot skillet heat a generous amount of olive oil.  Cook marinated pork chops ~4 minutes on each side until cooked through.

4. Remove from heat and top with sriracha drizzle.

Enjoy!