Tag Archives: Ginger


Chicken Meatballs with Green Curry and Apples

When Travis and I were in Copenhagen earlier this month, we had two amazing meals at The Union Kitchen. We stopped in for dinner on our first night, and right away we knew we were in for a good meal because the restaurant was packed! The Union Kitchen is known for their meatballs — they have seven varieties on the menu, ranging from beef and poultry to vegetarian.

Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

Out of everything we tried at The Union Kitchen, the chicken meatballs in green curry were our favorite. Travis and I sat at the table, trying to detect each ingredient so that we could recreate them at home. After two attempts, I think I nailed them! As with all of my restaurant adaptations, I am sure this version is slightly healthier than the one we had in Copenhagen, but these meatballs are still jam-packed with delicious Thai flavor.

Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

I urge you not to leave out the cilantro, basil or fish sauce. All three are crucial in adding depth to the green curry. If you don’t already have fish sauce, you can find it at any grocery store in the Asian foods section (and it’s not as weird as it sounds, I promise!).

Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

Want to know my favorite part about this recipe? Everything is cooked in ONE pot, which makes clean up a breeze! Plus, you don’t have to brown the meatballs first. They cook directly in the simmering green curry sauce, which allows them to soak up the flavor of the broth and ensures they don’t dry out.

We love this recipe, and I know you will, too!


Chicken Meatballs with Green Curry and Apples
Prep time
Cook time
Total time
Serves: 4
  • 1 lb. ground chicken*
  • 1 egg
  • ½ cup sliced green onions, divided
  • 2 Tablespoons whole wheat breadcrumbs**
  • 4 cloves garlic, minced and divided
  • 1 Tablespoon ginger, minced and divided
  • 3 Tablespoons green curry paste, divided
  • 2 teaspoons fish sauce
  • ½ teaspoon sugar
  • ¼ cup cilantro, chopped and divided
  • 2 Tablespoons basil, sliced and divided
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 Tablespoon extra-virgin olive oil
  • 1 can light coconut milk
  • 1 cup low-sodium chicken stock
  • 1 green apple, diced
  • 1 lime, juiced
  1. In a large bowl, combine ground chicken, egg, green onions, breadcrumbs, 2 cloves garlic, ½ Tablespoon ginger, 1 Tablespoon green curry, fish sauce, sugar, half of the cilantro, half the basil, ½ teaspoon salt, and ¼ teaspoon pepper. Stir gently to combine. Using wet hands, roll the mixture into 13-15 meatballs and set aside on a large plate.
  2. Heat a large pot over medium heat and add 1 Tablespoon of olive oil. Add the remaining garlic and ginger to the bottom of the pot and stir constantly for 30 seconds. Add the remaining 2 Tablespoons of green curry paste to the pot and stir for an additional 30 seconds. Add the chicken stock and coconut milk and bring to a simmer.
  3. Gently place the meatballs in the green curry sauce, cover the pot and simmer for 15 minutes. Remove the lid, stir the meatballs, and add the diced green apple to the pot. Cover the pot and simmer for an additional 15 minutes. Remove from heat, add the lime juice and remaining cilantro and basil. Season with salt and pepper to taste.
  4. Serve with brown rice or rice noodles.
*Can substitute for ground turkey

**Can substitute for gluten-free breadcrumbs

P.S. If you liked this recipe, try my all-time favorite turkey meatball recipe!


Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

Breakfast Smoothies Vegan

Chia Seed and Turmeric Smoothie

Turmeric is going to be the hot new health trend this year — I promise you. This powerful spice detoxes your liver, has the ability to kill cancer cells in the body, and protects your brain from Alzheimer’s disease. Betchya didn’t know all of that, did you?

Chia Seed and Turmeric Smoothie Recipe

Turmeric is most commonly used in curry and other ethnic dishes, so it might be a bit surprising for some of you to see it used in a smoothie. When Williams-Sonoma reached out to me to participate in their “Not Your Typical Smoothie” week, I knew turmeric would be the perfect ingredient to change things up.

Chia Seed and Turmeric Smoothie Recipe

On its own, turmeric has a fairly bitter taste, so if using it in a smoothie you really have to mask it with other yummy ingredients. The dominant flavors in this smoothie come from mango, banana, cinnamon, and ginger. The turmeric and chia seeds (healthy fats, antioxidants, and protein galore!) are hidden in there for an extra nutritional boost.

Chia Seed and Turmeric Smoothie Recipe

This smoothie is great to drink right when you wake up in the morning – especially if you are looking for something to cleanse your system. It really couldn’t get healthier than this!


What’s the weirdest ingredient you’ve put in a smoothie?

Chia Seed and Turmeric Smoothie
Prep time
Total time
Serves: 1
  • 1 cup unsweetened almond milk or coconut milk
  • 3 large ice cubes
  • 1 frozen banana
  • ½ cup frozen mango
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon turmeric
  • 1 teaspoon chia seeds
  • Stevia (optional)
  • Unsweetened coconut flakes (optional)
  1. Place the almond milk, ice cubes, banana, mango, turmeric, cinnamon, and ginger in a blender and blend until almost smooth, about 30 seconds. Add the chia seeds and blend for an additional 15 seconds until smooth. Taste the smoothie and add stevia and coconut flakes as desired.

This post was inspired by Williams-Sonoma, but the recipe and all opinions are my own. Thank you for your support.

Cookies Dessert

Molasses Ginger Cookies

The last two weeks have been pretty awesome. Despite having a ton of work and being extremely busy, I have eaten a lot of yummy cookies.

And it all because of the Food Blogger Cookie Swap!

If you signed up for the swap, you were randomly assigned the names of three other food bloggers from all across the country and you were to send them one dozen cookies of an original recipe (one that you had not yet posted on your blog).

I was really exciting to receive packages in the mail. My roommates can attest to that. I pretty much leaped to the door whenever I heard the bell ring because I was always hoping there were going to be cookies waiting for me on the other side.

Yeah, I was that excited over cookies…

First, I received Peanut Brittle Blondies from Abby, then Lemon Whippersnappers from Lindsey and Zimtsterne (a really yummy Swedish cookie) from Kelley.  They were all amazing and completely new recipes to me.

I think the 6 others girls I live with were pretty glad I was participating in the swap because they got to try all of the cookies with me. And I was glad to have them around to help me eat all of them (although let’s be honest, I wouldn’t have minded keeping them all to myself).

It was so fun to connect with food bloggers across the country. I sent cookies to Virginia, Chicago and California, and received cookies from New Jersey, Kansas, and Chicago. Cool, right?

And yeah, I know what you’re thinking – should you really trust cookies in the mail from a stranger? Well, I’m still here right now, right?

Okay, so what did I make for the swap?

Molasses Ginger Cookies!

Molasses Ginger Cookies Recipe - Little Chef Big Appetite

They are a perfect holiday cookie with a good mixture of spices.

Molasses Ginger Cookies Recipe - Little Chef Big Appetite

They are also pretty durable so I knew they would hold up well in the mail all the way to California.

Molasses Ginger Cookies Recipe - Little Chef Big AppetiteMolasses Ginger Cookies Recipe - Little Chef Big AppetiteMolasses Ginger Cookies Recipe - Little Chef Big Appetite

I packaged the cookies in clear gift bags and tied each bag with a colorful ribbon.  I then wrapped them in bubble wrap for extra durability, and sent them out in boxes with colorful tissue paper.

I also included a card and the recipe in each box.

This swap was so much fun. Thanks to Love and Olive Oil and The Little Kitchen for putting it together.

If you are interested in participating next year, click here!


Molasses Ginger Cookies
Prep time
Cook time
Total time
Serves: 36 cookies
  • ¾ cup (1.5 sticks) unsalted butter, melted and cooled
  • 1 cup brown sugar, packed light
  • 1 egg
  • ¼ cup unsulphured dark molasses
  • 2 cups unbleached A.P. flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 pinch ground cloves
  • Granulated sugar for coating
  1. Using a stand mixer, or by hand, mix together the butter, sugar, and egg on low speed. Add the molasses and stir until well combined.
  2. In a medium bowl stir together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until well mixed. Add the flour mixture to the molasses mixture and stir until the flour mixture is completely incorporated.
  3. Cover the bowl and refrigerate for 2-3 hours.
  4. When you are ready to bake, preheat the oven to 350 degrees F. Place the granulated sugar in a bowl.  One at a time, scoop rounded Tablespoons of dough and roll them in the sugar.  Place the coated balls gently on a cookie sheet, spacing them about 2 inches apart. Bake for 8 minutes or until golden brown. Let cool on the baking sheet for 2 minutes and then remove them to a wire rack to cool completely.