Robin Adams has invaded my stereo and my heart.
Scotland has proven once again that there must be something in the Scottish water supply that is producing all of these fantastic musicians.
Mr. Adams hails from Glasgow. His debut album ‘Down To Reverie’ in 2009 has been followed by two (yes, TWO!) releases this year, ‘Robin Adams’ Train Crash Choir’ and ‘Be Gone’. Even more amazing is that he has another three albums waiting to be recorded. I’m telling you, it must be something in the water over yonder. I’m in awe of such talent.
I got all three of Robin Adams’ albums at once and have been mesmerized by the brilliant lyrics, range of styles from folksy to retro pyschedelic, and his warm, inviting voice.
Honestly, I cannot get enough of this guy.
So, I definitely wanted to make him something really good to eat. Curries are a big favorite of Robin’s. I learned that he is gluten/dairy intolerant so this recipe has none of those things.
I loved how easy the coconut curry sauce was to make. It also has maple syrup in it which is my little piece of Vermont to offer up.
The lemon rice is richly spiced with cloves and cinnamon. It is a really interesting accompaniment to the chicken and the curry sauce.
The recipes call for coconut oil. I bought it for the first time since, interestingly, a bunch of recipes I have come across recently use it. The coconut oil jar says you can rub it into your skin or hair and rinse off in an hour. You can have spa treatment whilst you cook your curry!
Don’t leave out the naan. It totally makes the meal. The dough is super easy to make and to work with. Total time to get this dinner on the table is less than 45 minutes.
Coconut Chicken Curry
4 boneless chicken breasts
5 cloves garlic, minced
1 Tbs olive oil (or use coconut oil which is heat-stable)
1 13.5 ounce can of coconut milk
2 Tbs almond butter
4 tsp curry powder
1 Tbs wheat-free tamari
1 tsp fish sauce
2 tsp maple syrup
1. Bake chicken breasts in oven at 375℉ for about 35 minutes or until cooked through.
2. In a saucepan over medium heat, sauté garlic in oil. Stir in all other ingredients and bring to a simmer, then reduce heat to low. Continue cooking, stirring occasionally for about 30 minutes.
3. Serve the sauce over chicken and rice (recipe follows).
Lemon Vegetable Rice
Juice of 2 lemons
2 Tbs maple syrup
2 1/2 cups chicken broth
1 1/2 cups short grain brown rice
1 cinnamon stick
5 whole cloves
2 Tbs olive oil or coconut oil
1 tsp cumin seeds
1 small onion, thinly sliced
2 small zucchinis, sliced
1/3 cup roasted cashews
2 Tbs basil, chopped
1. Pour lemon juice, maple syrup, and chicken broth into a saucepan; add rice, cinnamon stick, and cloves.
2. Cover, bring to a boil, and boil for 2 minutes. Reduce heat and simmer for 25-30 minutes or until all liquid has been absorbed.
3. In a large skillet, sauté cumin seeds in oil until they begin to pop. Add onion and cook for another 5 minutes over medium heat.
4. Add zucchini and cashews, and sauté until zucchini is tender.
5. Stir in the basil and the rice, heat for another minute or two, and serve.
Recipe from DrJennyND.com
Gluten Free Naan Bread
2 tsp (.25 ounces) of quick rising yeast
2 Tbs sugar
1/2 cup warm water (100℉)
2-1/4 cups Gluten Free flour mix (recipe follows)
1 tsp minced garlic
1 tsp salt
1/8 tsp xanthan gum
1/8 tsp garlic powder
1-1/2 Tbs milk
butter for frying
1. Combine yeast, sugar and water in a stand mixer. Let stand 5 minutes until foamy.
2. Add remaining ingredients, except for the butter, and knead with the dough hook for about 3 minutes. Allow dough to rest for 30 minutes.
3. Lay parchment paper over a baking sheet lightly dusted with gluten free flour. Use your hands to divide the dough evenly into four pieces. Lightly flour your hands and press the dough into four flat rounds a bit larger than your hands. Cover the pressed dough with a clean towel and place in a warm area to rise for about 20-30 minutes. The dough will not rise dramatically.
4. Melt butter in a heavy skillet and fry naan 3 to 4 minutes per side, until golden and cooked through.
Recipe from Fire And Salt
(The guy who writes Fire And Salt is from just outside of Portland, Oregon. I like him just on principle.)
Gluten Free Flour Mix
6 parts White Rice Flour
2 parts Potato Starch (not potato flour)
1 part Tapioca Starch/Flour
1. This can be combined in any amount from 1 cup to a large batch using this formula. Store it in an airtight container until ready for use.
Recipe from Fire And Salt
My favorite song from ‘Down To Reverie’ is Night Time. This is bare bones music. Quiet. Reflective. I love the emotion when Robin sings “Don’t Leave Me Here”.
Robin Adams-Night Time
Investment Graveyard from the album ‘Be Gone’ is really terrific. It has that old school, folksy protest sound about it. The guitar and harmonica are reminiscent of old Bruce and Dylan. I always love well placed cursing, too.
Robin Adams-Investment Graveyard
‘Robin Adams’ Train Crash Choir’ has a different vibe to the other albums. Danceable, cool, catchy. I don’t know why, but a few of the songs remind me of Flight Of The Conchords, only with serious lyrics. That’s a really good thing .
Why Should I is such a great song. Going all retro. I want to sing and surf while listening.
Robin Adams-Why Should I