This is one of our most popular recipes on YouTube and in our house. It’s packed with flavor and great as a meal served in a bread bowl or with a warm, crusty bread on the side. You can adjust the amount of cheese to suit you own taste or even try it with different types of cheese. If you like broccoli cheddar soup this is guaranteed to be a hit!Continue reading “Broccoli Cheddar Soup – Panera Copycat”
This carrot soup is perfect on a cool autumn evening! It’s a great way to add a new dish to your repertoire with familiar ingredients in a simple recipe that comes together in about 30-40 minutes. I hope you enjoy it as much as we do!Continue reading “Creamy Carrot Soup”
The recipe for this amazing black bean soup is super simple and takes only a few minutes of active cooking time before we let the crock-pot do its magic!Continue reading “Crock-Pot Black Bean Soup”
If you’ve spent any time in the Cincinnati, Ohio area, you’ve seen the skyline chili restaurants. If you’re a local, it’s a hometown favorite. This chili is NOT anything like a Texas style chili. It’s a little bit sweet with a little bit of spice and a flavor all its own.Continue reading “Copycat Skyline Chili!”
We’re finally back from maternity leave!! Excited to share what we have been up to and our new recipes with you ♥
Our newest addition is now 4 months old and full of smiles
Thank you for all the well wishes while we were away!! Now on to the food!!!
Farmer J is a huge Thai and curry fan. He makes the most delicious dishes using some yummy ingredients. Earlier this week he made a Massaman curry using rabbit. This dish will work with Chicken or turkey as well.
• 1 pound rabbit meat cubed
• 2 large potatoes, cut into chunks
• 2 large carrots, sliced
• 2 cups chicken broth
• 1 14 -ounce can coconut milk
• 3 Tbls coconut oil OR vegetable oil
• 1 large shallot, sliced
• 2” piece fresh ginger, minced
• 4 large cloves garlic minced
• 1 stalk lemongrass, minced
• 3 kaffir lime leaves
• 1 teaspoon turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• Zest and juice of ½ lime
• ¼-1 tsp red pepper flakes to your desired spiciness
• 1 Tbls red curry paste
• 1/4 cup chopped dry-roasted cashews
• Cilantro, additional cashews and the other half lime for garnish
- Heat oil in large pot over med-high heat. Add the curry paste, turmeric, coriander, cumin and red pepper and stir for 1 minute.
- Add the meat and stir well to coat. Brown for 2-3 minutes.
- Stir in the shallot, ginger, garlic, lemongrass and kaffir leaves.
- Pour in the broth then add the coconut milk and lime zest and juice and reduce heat to low.
- Simmer for 30 minutes to 1 hour to allow flavors to mingle and tenderize the meat.
- Add the potatoes, carrots and cashews and simmer for another 15-30 minutes until vegetables reach desired tenderness.
- Serve over plain steamed rice or quinoa and garnish with cilantro, chopped cashews and a wedge of lime.
*Notes: Many recipes call for fish sauce, of which I intended to add 3 Tbls. I forgot to add it and the flavors were perfectly wonderful without it. Also, if you cannot find kaffir leaves, you could substitute bay leaves.
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