Monthly Archives: February 2015

Chicken Curry

How do you feel about take-out? When someone says “take-out” to me, my mouth waters. Take-out for me is typically Chinese food but in my head, it’s anything satisfying, flavorful, and non-American. When I was in London a few weeks ago, I had dinner at an Indian restaurant and we ordered a bunch of dishes for the table. Every single dish was so insanely good, I was in heaven. Since I wasn’t aware of any really good Indian restaurants nearby, I decided to make this Chicken Curry at home.

Chicken and bell peppers are sautéed before being mixed with a mixture of coconut milk, red curry paste, lime juice and soy sauce which is cooked until thick and bubbly. The result is a lively yet mellow chicken curry that really hit the spot. Red curry paste has a mellower flavor (in my opinion) than curry powder and isn’t as overwhelming on the senses. The coconut milk is creamy and subtle and makes for a perfect base for this sauce. This dish is an ideal example of something I would want for take-out. Luckily, a new Indian restaurant opened up right next door to my Chinese go-to. I stopped to look at the menu last time I was there and I’m pretty sure I know where my next take-out order is coming from.

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Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once.

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Add bell pepper to pan; sauté 4 minutes, stirring occasionally.

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Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.

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Serve over rice.

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Additions:

  • Red bell pepper

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Broccoli-Cheese Soup

I’m really into going to the produce stand lately because the produce at my grocery store isn’t so great. I don’t like how the peppers, apples, and zucchini at the store are twice as big as the produce at the stand. What in the world are they putting in those fruits and veggies anyway? Well, the good part about getting produce at the stand is that it’s inexpensive, quality, and abundant. The problem? It’s abundant. What do I do with so much broccoli? It’s cold out who might as well make soup! This Broccoli-Cheese Soup is a perfect way for me to use up some leftover veggies while still eating healthy.

Broccoli, carrot, and onion are simmered in broth (substitute veggie broth for a vegetarian option) before being blended together and mixed with a little half-and-half and cheese. The result is a creamy, warm, and healthy soup that is cheesy enough to be satisfying but not enough to be unhealthy. I have to admit that at the end of blending this, I decided to throw in a handful of baby spinach just because. I mean, why not? The soup is already green and plenty healthy but because I throw spinach in my smoothies, it doesn’t seem natural for me to not add spinach to whatever is in the blender. You don’t have to add spinach, obvi. This soup is perfectly satisfying just the way it is.

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Combine stock, broccoli, onion, carrot, garlic, salt, and pepper in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender.

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Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).

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Blend until smooth.

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Return soup to pan. Stir in half-and-half and 2 ounces cheese. Top evenly with remaining cheese and parsley.

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Additions:

  • Handful of baby spinach

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Cooking Light magazine

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