My husband has a soft spot for Indian and curry dishes. I on the other hand could take them or leave them. Curry isn’t exactly on my list of top dishes to consider making on any given day, but every now and then I do oblige and make something curried for my husband. Our most recent endeavor involving making a curry dish was a few weeks ago, when I wasn’t feeling too adventurous but my husband really had a taste for it.
I came across this recipe and it sounded a) right up his alley and b) along the lines as to what I was feeling like cooking. This ended up *gasp* being a hit for the both of us, and maybe – just maybe – I may start liking curry dishes after all.
adapted from Once Upon a Chef
- 1 lb boneless/skinless chicken breast, cut into strips
- salt & pepper, to taste
- 2 1/2 tsp curry powder, divided
- 3 tbsp canola oil, divided
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 2 cups chicken broth
- 1 tbsp cornstarch
- 2 tsp sugar
- 1 cup frozen peas
- 1/4 cup plain yogurt (avoid nonfat, or else the sauce will be too runny)
- 1/4 cup fresh cilantro, chopped
- On a cutting board, sprinkle the chicken strips with 1 teaspoon of the curry powder, as well as some salt and pepper.
- Heat half of the oil (about 1 1/2 tbsp) in a large skillet until very hot. Add the chicken and cook until lightly browned. Remove from heat and set the chicken aside in a small bowl.
- Return the skillet to the heat and reduce to medium. Add the remaining canola oil. Add the onions to the skillet and stir occasionally as they brown and soften. Stir in the garlic, ginger, and remaining curry powder and combine all ingredients.
- In a separate bowl or measuring cup, whisk together the chicken broth and cornstarch. Once the cornstarch is dissolved, pour the mixture into the pan and add the sugar. Add a pinch of salt as well. Bring the sauce to a boil, then reduce the heat to medium and let it simmer until the sauce thickens. Stir occasionally.
- Once the sauce has thickened, add the peas and reserved chicken. Reduce the heat to low and simmer for 5 minutes. Remove from heat; add the yogurt and cilantro. Taste and add more salt and pepper if desired. Serve with rice, of course!
This dish was nicely balanced. It had a great flavor to it and the curry wasn’t very overpowering. Who knows, maybe this dish has gotten me even slightly interested in trying more curries. It really hit the spot on a cooler night and I plan on making it again, soon – much to the pleasure of my husband! :)
Marching season is over and I am relishing in my newly acquired amount of free time. Which so far has amounted to attending a yoga class and falling asleep on our new couch. Instead of marching rehearsal, I get to take advantage of this gorgeous weather this afternoon and force my husband to rake leaves while I cut back bushes and shrubs. With a new house comes new options in decorating so I’m half toying with the idea of getting some Christmas lights ready to go…which we all know is ‘normal’ around these parts. Tomorrow is Friday and I get to go (gasp!) out on a date with my husband. It’s the little things :)
The last two weeks of marching season included a frost, so shares were a little smaller.
Celeriac root, green onion brats, acorn squash, apples, collard greens, broccoli
Does anyone else out there think “celeriac” sounds like an illness you catch in the dead of winter? The greens were awesome; they were cooked with bacon and served with chicken and waffles. The broccoli was frozen, for use during the winter on an ‘off week’ from our share.
Apples, red cabbage, butternut squash, beets, broccoli, red leaf lettuce, ground pork
This photo was from last week. The broccoli was used up in cheesy broccoli rice. We’re still noshing away on those apples and I’m way overdue to make some butternut squash soup. I’m still not quite sure of what to do with that cabbage.
With the coming winter season arrives a whole different animal of locally sourced foods. Up in Michigan we didn’t have a Winter CSA option, though we still had some winter markets available (but let’s be honest here…the past few years on November 5th we were scrambling to get leaves up because we had several inches of snow in our weather forecast). I’ve signed up for the Winter Share of Fresh Fork and this week was the first week. The bag was overwhelmingly heavy, a sure sign that it was full of good things – but I find myself getting a little intimidated as this is really going to push my envelope of adding new vegetables to my culinary arsenal.
Holy brassica, Batman.
This week we received a LOT in comparison to last week:
- brussel sprouts (on the stalk!)
- a ginormous cauliflower that was somewhere between 5-10 lbs. No, really.
- a rutabaga. What on earth do I do with that?
- sweet potatoes
- 1 whole chicken
I am trying to figure out what to do with my root vegetables. Any suggestions?
Last month in our Fresh Fork basket we received some Stanley plums (aka “Italian plums”). I had no idea how I was going to use them and I knew that my husband wouldn’t eat all of them as I am the pickiest of picky when it comes to fruit. No, really. The list of fruits I don’t like is much longer than the list of fruits that I actually do like. Granted, I’ve come a long way from my childhood where I would eat only apples, grapes, and raspberries – but I still have a ways to go.
We were invited to my inlaws’ house one night for dinner back in September and I needed to throw something together last minute to bring along and share. I settled on this plum cake, as I haven’t really cooked much with fruit and needed to use these plums. Plus, my husband loves cake – so why not?
Italian Plum Cake
- 1 cup unblanched almonds
- 1/2 cup sugar, plus another 1/4 cup for topping
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 4 tbsp unsalted butter, melted
- 2 lbs Italian plums, pitted and sliced (I used about a quart)
- Preheat the oven to 350ºF. Butter the surface of a 10-inch tart pan or springform pan.
- Put the almonds and 1/2 cup sugar in a blender or food processor and pulse until the nuts are finely ground. Add the flour and salt and pulse once more. Transfer the mixture to a bowl.
- In a separate bowl, whisk the eggs and milk together. Stir in the melted butter. Add this mixture to the bowl of dry ingredients and whisk until the batter becomes nice and smooth.
- Pour the batter into the pan and smooth with a spatula. Arrange the plum slices on top on a circular pattern. Sprinkle sugar generously over the plums. Bake for 40 to 45 minutes, until the top is golden and a pairing knife inserted into the center comes out clean.
- Serve warm, with a scoop of vanilla ice cream if desired.
This cake was, for lack of a better word, devoured. There was not a piece left to take home and a pint of ice cream was a perfect accompaniment to the cake. The almonds and sugar take the sweetness of the plums to the next level…and well, who doesn’t love cake? I was very proud to have made a dessert that was a win with not only family but myself included! I intend to make this again next fall when Italian/Stanley plums are in season.
We are blessed with the overabundance of produce and cursed with a shortage of time in the evenings. The weeks have run together and I realize that I completely forgot to blog!! Then again, I’m still getting back into the swing of things and I’m in the tail end of marching season…so there ;-)
September 30, 2015
– breakfast sausage patties – these were delicious on a Saturday morning
– pinto beans – went into a failed tamale pie. I am not used to cooking with fresh beans!
– acorn squash
– eggplant (2) – eggplant rollatini was made. Not too shabby!
– green beans – made into a delicious potato & green bean salad on a Sunday with friends
– green leaf lettuce
October 7, 2015
– beets – I love that they last forever, like the squash. There’s not a rush to get to them!
– cornmeal – Some was used for soaking clams and for the failed tamale pie. I still have some leftover so I may instruct a certain husband to make some cornbread…
– broccoli – Used in the chicken & broccoli dish I made after the tamale pie failed
– sweet potatoes – baked in our Sunday night clambake
– cabbage – Made into stuffed cabbage casserole. Post to (hopefully) come!
– chicken patties
– spaghetti squash
October 14, 2015
– cherry tomatoes
– concord grapes
– green beans
– green cauliflower
– romaine lettuce
– green peppers
Told you I was behind. This past week was even crazier! Thankfully the coming week is going to be a bit more low key – but just a bit, mind you. Irregardless we are munching away with another delicious week of Fresh Fork.
- Beets – again, roasted and awaiting consumption, probably Monday night.
- fresh pasta – How cool is this!!!??? We received Butternut Sage linguine. The bag includes 3 servings; one of which has been consumed by Hubs on a night where I was fed at conferences and he was left on his own. Tossed with pesto from the freezer and a few tomatoes, it’s a satisfying meal!
- carrots – To be roasted for dinner…yummy!
- butternut squash – to the pantry it goes…I have enough for soup now
- yellow onion
- a gigantic kohlrabi – probably to be diced and frozen for winter stir fry
- yellow summer squash – This was sauteed with the cherry tomatoes and some garlic, basil, salt, pepper and olive oil
- cherry tomatoes – I wonder how much longer we’ll be receiving these…they’re just oh-so-good
- green peppers – Not my favorite, but always necessary for casseroles and crock pot meals.
A busy week at our house!
I think that most exciting thing about our new CSA is that we get other foods in addition to just vegetables. We are true omnivores in our house and the Small Omnivore Basket that we receive each week is just perfect! As this post is ridiculously late, here is a recap of our 2nd week, as well as how we prepared these foods:
- pears – I am not a fan of pears, but Hubs is, so most of these were consumed as breakfast
- roma tomatoes – These were sliced and roasted with some garlic, salt, pepper, and olive oil.
- red leaf lettuce – Salads. Perfect with those beets
- golden beets – Roasted for an hour in the oven; holding court in our fridge and used in salads
- eggplant – One was used in eggplant parmesan. The other is still in the fridge and needs to be used ASAP!
- zucchini – Shredded and frozen; zucchini fritters TBM.
- spaghetti squash – Thankfully squash keeps for a little while! Perfect for a weeknight meal.
- cider – This was gone pretty quickly; a certain Hubs of mine loves cider this time of year
- turkey patties – These were put in the freezer and thawed when we had family over for lunch. It was a perfect lunch before traveling out of town for the night.
I am loving the variety, and like I said before, really loving having a kitchen of my own again :)
I may not be a parent yet, but I am a teacher, so back-to-school in our house is a zero-to-sixty time of year with school days, school nights, and marching season! The concept of the one-pot meal is one that, as a busy teacher and lazy pan washer, I absolutely adore. They’re very user-friendly, especially for the multi-tasker. You fix the meal, cover the pot, and go do something else while dinner cooks…in my case, it’s usually laundry or a cleaning chore of some sort.
I came across a round-up of 15 Best Back-To-School Recipes over at Damn Delicious. If you haven’t come across this blog yet, click to it! It’s full of amazing recipes that are easy to cook and true to the blog title. This pasta bake caught my eye and I knew I had to try it. Including prep time it took about 30 minutes. I adapted it based upon the meat and vegetables that I had on hand.
One-Pot Pizza Pasta Bake
- 1 tbsp olive oil
- 8 oz ground turkey
- 1 medium zucchini; peeled, sliced and quartered
- 4 oz sliced mushrooms
- 1/2 cup pepperoni, divided – slice regular-sized pepperoni into quarters, or use the mini ones
- 1 15-oz can tomato sauce
- 1 tsp oregano, divided
- 1 tsp dried basil, divided
- 1/2 tsp garlic powder, divided
- 8 oz dry rotini pasta
- sat & pepper, to taste
- 1 cup shredded mozzarella cheese
- 1 tbsp dried parsley
- Heat the olive oil in a large oven-proof skillet over medium-high heat.
- Add the ground turkey and cook until browned, about 3-5 minutes; break it up as you go so it gets nice and crumbly. Add the zucchini, mushrooms, and half of the oregano, basil and garlic powder. Cook for two minutes until the zucchini starts to get some color. Add half of pepperoni and cook until heated through.
- Preheat the oven to broil.
- To the skillet add the tomato sauce, pasta, and the rest of the oregano, basil and garlic powder. Pour in 1 1/2 cups water and season with salt and pepper; stir to combine. Bring the mixture to a boil; then cover, reduce heat and simmer until pasta is cooked, about 15 minutes.
- Remove the skillet from the heat. Sprinkle the mozzarella cheese, remaining pepperoni, and parsley on top. Place into the heated oven and cook until the cheese has melted and browns a little (about 2 minutes). Serve immediately!
This was a hit in our house and my husband said it was ‘really good’, too – so I call that an absolute win. This may sound kind of weird – but this tasted a lot like Hamburger Helper but without all the weird additives in it. It look about as long to prepare, included vegetables and was, well, real food. This dish was good on it’s own, but can be served with a green salad if you want, too. You can also customize the vegetables you use, especially if you like several toppings on your pizza. You can also adapt this to be meatless but omitting the pepperoni and turkey, and adding more veggies.
It’s a basic dish that’s packed with flavor – and only uses one pot. What’s not to love? Enjoy :)