Saturday, March 8, 2014

Chicken in Yellow Curry

The posts are few and far between now - but I wanted to get this recipe on the blog since it is delicious and nutritious!  My teammate was asking me how to make it, and it inspired me to write on the blog a bit more.  Since I began teaching third grade this past December, my mind has been thinking more about my students than about my stomach.  With that said, teaching also reminds me how much I love writing, and so I wanted to try to keep blogging if at all possible!  So hopefully I can try to find time to do so!

This Chicken in Yellow Curry comes from The World Kitchen from Williams-Sonoma with some slight alterations made by yours truly.  It is a FANTASTIC cookbook and I use it more often than the other recipe books that decorate the counter in my kitchen.  It has authentic cuisine from countries around the world, and I have yet to dislike a meal that I made from this cookbook.

If you enjoy curry, give this one a try!  If you aren't sure about curry, try it anyway.  :)

This is great to make on a Sunday when you may have more time to cook.  Plan ahead because the mixture simmers for an hour, but it is well worth it!  This also makes great leftovers for the week.  Next time I may add some green pepper to give it some color because it is pretty yellow, as the name suggests!  Maybe I should have served it in a different color bowl...

Chicken in Yellow Curry
  • 3 T canola oil
  • 3 lb. Chicken Thighs - I used boneless / skinless
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 3 T curry powder
  • 1 T dark brown sugar
  • 1 t red pepper flakes
  • 1/2 t black pepper
  • 2 t lemongrass (the easiest is using the kind from a squeeze tube); otherwise, 2 stalks chopped
  • 1 inch fresh ginger, minced (if you want large pieces of ginger, slice instead)
  • 1 C chicken broth
  • 1 can lite coconut milk
  • 2 T fish sauce
  • 3 carrots cut in 1 inch pieces
  • 1 med. sweet potato, peeled and cubed
  • 3 T basil (optional, but it adds some color)!
  • Wild, brown, or basmati rice
  1. Warm the oil in a dutch oven over med-high heat and brown chicken  in batches (about 4 minutes each side). Once browned, remove from pan and set aside on a plate.
  2. Once chicken is browned, at shallots and garlic to drippings in dutch oven and saute 30 seconds to 1 minute.  Then add curry, sugar, red pepper, black pepper, lemongrass and ginger.  Mix together and saute for about 30 seconds.
  3. Add chicken broth to the pot and deglaze the pan.  You may need to scrape the bottom with a wooden spoon!
  4. Stir in the coconut milk and fish sauce.
  5. Bring to a boil.
  6. Add the chicken thighs, carrots and sweet potato back into the coconut milk mixture.  Make sure to push the chicken and veggies down into the liquid with a spoon so they are covered.
  7. Partially cover and cook over low heat for about 1 hour.  Chicken should be cooked through and tender, veggies should be soft.
  8. Meanwhile, cook the rice.
  9. Spoon rice into bowls, and scoop chicken curry mixture on top.  Garnish with basil and serve warm.
Bon Appetit!

Saturday, October 19, 2013

Sausage, Cauliflower and Kale Potpie - Thanks Real Simple!

I have yet to put together a recap of the end of our summer tour of the U - S - of - A, but I will hopefully post that soon.  In the meantime, I have been very excited about being back in my own kitchen and eating home cooked meals, so I thought I would share this delicious recipe that we I made the first week we returned home.

Sometimes the thought of making a potpie or casserole scares me.  I would consider myself a mindful eater and the words "potpie" and "casserole" typical cause visions of cheese, cream of something soups, and other "stick to your bones" ingredients.  When I found this recipe in Real Simple, it seemed healthy, easy, and a good fit for a dinner party!  Plus, it made plenty to feed four and still have leftovers.

This one has the same home-cooked feel of a standard potpie, but with a different twist.  Definitely worth a try!  Another good Real Simple find in the stacks of recipes I had ripped from old magazines.

Sausage, Cauliflower, and Kale Potpie
Yield: (1) 9x13 casserole - about 8 servings
Oil, Onions, and Spices - oh my!

Onion mixture + broth and flour....
  • (1) 17.3 oz. package of puff pastry, thaw and cut each sheet into 4 rectangles
  • 1 T olive oil
  • 1 lb. sausage links (your fave flavor), remove casings and cut into 1 in. pieces
  • 2 yellow onions, chopped
  • 1 T fresh rosemary
  • Dash of red pepper flakes (this was my addition - not in the original recipe)
  • 1/3 C flour
  • 3 C low sodium chicken broth
  • 2 bunches of kale, torn into pieces (the recipe called for one but I thought 2 was necessary) 
  • 2 T white wine vinegar
  • 1 head cauliflower, chopped into florets
Large bowl with all the deliciousness...

  1.  Preheat oven to 400 F - unless you are assembling ahead of time and then baking later in the day or the next day.
  2. Heat oil in the pan and cook sausage until browned - they should be mostly cooked but don't need to be cooked the whole way through since you will be baking them later
  3. Use a slotted spoon to set sausage aside in a large bowl (yes - it needs to be large), and leave pan drippings.
  4. Add onions, rosemary and a dabble of salt/pepper, and red pepper flakes to the pan and saute for 2-3 minutes.
  5. Add flour and stir to coat other ingredients (about 1 minute)
  6. Add chicken broth and simmer until the base has thickened, stirring often.
  7. Once the sauce thickens, add white wine vinegar, some more salt/pepper and kale to the pan.  *Note - since there was a fair amount of kale, I added the greens in batches until some became wilted, thus making room for the remaining greens.  Continue this process until all kale is wilted and combined.
  8. Pour mixture over the sausage and toss to combine
  9. Place mixture into a 9x13 pan and top with the 8 pieces of puff pastry, overlap pieces slightly.  *Note - it only took me six slices to cover the pan, so I added some honey and cinnamon to the remaining two pieces, wrapped them and baked them for fifteen minutes while we ate our potpie. They were a nice light dessert after the meal.  It was a delicious and wonderful life decision!
  10. Bake at 400 for 25 - 30 minutes (the mixture should be bubbling), cool and then serve!
Prepped in a 9x13 pan
It is super easy, super satisfying and not too too heavy.  After reading the reviews on the real simple website there were some good ideas for alterations - adding garlic or garlic powder, putting an egg wash on the pastry, using spicy sausage, using apple cider vinegar instead of white wine vinegar, broccoli instead of cauliflower, different greens...

Any way you make it is sure to be delicious, so work with what you have in the house and make it your own!  It was a great meal on a crisp fall day!!


Bon Appetit!

Thursday, September 26, 2013

Another Picture Update - From Texas to Pennsylvania (and back to Texas)!

Long-time coming - but here are some photos from the last 1/2 of the tour!!  Too much to write and I am not in the writing mood - but this gives you a taste of what the last half of the summer was and I felt like it was a good time for an update.

Also - this time next week guess where I will be??  BOULDER BABY!!!
Honey Sampling with Sue

Visits with Friends

The most beautiful place in the world...we made a stop in Lex!

Peel the Love even visited the tennis center

Sampling in Asheville, NC

Puerto Rican food in Asheville - and one of the best meals of the summer!

Coolest mural I have ever seen

Buying books without knowing what they are (more on that soon)

Not true, but pretty restroom decor

Lifesize Connect Four in Asheville

San Antonio Riverwalk

Such a cool outdoor theater!!

We stumbled upon an accordion festival!


Ice Cream with the Mansfields in Ardmore, OK - such a cool little town!

Cubs Game in Iowa

Hot Air Balloons!

The Hot Air Balloon Festival in Des Moines, IA

It's "somewhat fancy"


Such a little guy

Exploring Baltimore's inner harbor

...and playing with large instruments in the park!

An educational sidewalk - homophones!

A beer mobile in Baltimore

The lovely Katie in Baltimore

Baked Penne Massive Pizza

A stylish banana truck - a girl has to have her flowers!
Lighthouse Italian Ice in New Jersey with the Coles - Mmmm! Mmmm!

A trip into Manhattan at the break of dawn

Doubles Partners
Home Away from Home

Twinning with the Carmalts!

Such intricate and delicate decor in an authentic Mexican restaurant in NJ - the owner was AWESOME.


U.S. Open in NYC
Hanging out with the one and only Ginny!

Nosebleed Section

We made it to the South Shore of Long Island

Craziest looking fish EVER

Biggest turtle EVER

2 year anniversary!

A hike with the Carmalts
Largest burrito ever - thanks Iowa!