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Coconut Beef Curry

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Spanish-Style Chicken & Rice

 This meal is so easy to prep and variable to include whatever veggies you have on hand. Peas are my classic fav, but feel free to change as you wish! Ingredients : 4 ounces roasted red peppers 1 pound boneless, skinless chicken breast 1 teaspoon paprika 1/2 cup jasmine rice 1 teaspoon turmeric 2 1⁄2 ounces peas 1 1/4 cup chicken broth salt, pepper, oil Method : Preheat oven to 425 degrees F. Tear roasted red peppers into bite-sized pieces. Pat chicken very dry; season each breast with salt, pepper, and paprika. Heat 1 tablespoon oil in a medium ovenproof pot over medium-high. Add rice; cook, stirring, until toasted and fragrant. Add 1 teaspoon turmeric; cook, stirring, 30 seconds. To pot with rice, add 1 1⁄4 cups broth, and 1⁄2 teaspoon salt; bring to a boil over high heat. Remove from heat and stir in roasted red peppers. Place chicken on top of rice in the center. Cover with a lid or foil; cook on center oven rack until water is absorbed and rice and chicken are cooked through. Remo

Kidney Bean and Tomato Curry with Rice

There is nothing as yummy to me as a curry. This version is basic as it gets, but the aromatic basmati rice paired with curry powder is truly divine....  Ingredients: 1 yellow onion 2 plum tomatoes 1/2 cup basmati rice 2 tablespoons curry powder 15 ounce can kidney beans Garlic, salt, pepper, oil Method: 1. Finely chop 2 cloves of garlic. Finely chop the onion. Core tomatoes, quarter lengthwise, and cut into 1⁄2-inch pieces. Heat 1 tablespoon oil and 1 clove of garlic in a small saucepan over medium. Cook until fragrant, about 1 minute. Add rice; toast until fragrant, about 1 minute. Add 1 1⁄4 cups water and 1⁄2 teaspoon salt . Bring to a boil. Cover and cook over low heat until water is absorbed. Cover to keep warm off heat. Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium-high. Add onions and cook until browned. Add curry powder and 1 tablespoon oil. Cook, stirring, until fragrant. Add tomatoes, beans and their liquid, 1 teaspoon salt, and a few grinds of pepper . C

Chicken & Bean Chilaquiles

  This dish is like elevated nachos- simple, delicious, and perfect after a long day of teaching and a long night of study! Ingredients :  Six 6-inch corn tortillas 1⁄2 pound chicken breast, cut into strips 15 ounce can pinto beans 4 ounces red enchilada sauce 1 tablespoon taco seasoning garlic, minced 2 ounces shredded cheddar-jack blend  Salt, pepper, oil Method : Preheat oven to 450 degrees F. Stack 6 tortillas; cut in half, then cut into 1⁄2-inch strips. Toss on a rimmed baking sheet with 2 tablespoons oil and a pinch each of salt and pepper; spread into an even layer. Bake tortilla strips on upper oven rack until crisp and browned in spots, stirring halfway through cooking time. While tortilla strips bake, pat chicken dry. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chicken in an even layer; season with salt and pepper. Cook, stirring occasionally, until just starting to brown, about 5 minutes. To skillet with chicken, add chopped garlic; cook, stirri

Chicken Chilaquiles Verde with Poblano Peppers

This recipe is perfect for either a nice week day dinner, or a lovely Sunday brunch. If you want something other than grilled BBQ chicken and corn this summer, try this! Ingredients:  1 red onion  2 poblano peppers 1⁄2 pound chicken breaststrips 2 teaspoons Tex-Mex spice blend 6 (6-inch) corn tortillas 4 ounces green enchilada sauce 1/4 cup sour cream salt, pepper, oil Method: Preheat oven to 350 degree F. Halve and thinly slice onion; finely chop 2 tablespoons and reserve for serving. Halve poblano peppers, discard stems and seeds, then thinly slice. Pat chicken dry. Toss in a medium bowl with Tex-Mex spice and 1 tablespoon oil. Season with salt and pepper. Stack tortillas, then cut into 8 wedges. Toss on a rimmed baking sheet with 2 tablespoons oil and season with salt and pepper. Spread in a single layer. Bake on lower oven rack until golden brown and crisp, stirring halfway through. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add sliced onions and peppers and c

Chicken Salad with Cucumber and Cashews

 Deliciously crunchy cucumber, cashews and lettuce topped with fragrant sesame seed dressing? Sign me up. Enjoy! Ingredients : 1/4 cup salted cashews 1 cucumber 1⁄2 pound chicken breast strips 14 ounce bag cabbage blend 1/8 cup sesame dressing  1/8 cup toasted sesame seeds  salt, pepper, oil Method : Coarsely chop cashews. Halve cucumber lengthwise, then thinly slice into half moons. Pat chicken dry; season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add chicken; cook, stirring once or twice. Transfer to a plate to cool slightly. In a large bowl, add cucumber, cabbage blend, and sesame dressing. Toss to coat. Serve salad with chicken, cashews, and sesame seeds over top. Enjoy!

Chicken and Pea Korma with Brown Rice

  Another curry classic- this time with my faves garam masala, chicken, tomato, and coconut milk. Heaven on a plate... Ingredients: 1⁄2 pound chicken breast strips 6 ounces tomato paste 5 ounces peas 2 teaspoons garam masala 1 14 ounce can coconut milk 1/2 cup brown rice salt, sugar, garlic, oil, vinegar Method: Bring a 1 1/12 cups salted water to a boil over high heat. Add rice, reduce heat, and cover. Cook until water is absorbed and rice is tender. Set aside until ready to serve. Finely grate 1 clove garlic. Pat chicken dry; season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add chicken in a single layer and cook, undisturbed, until browned on the bottom. Stir and cook until cooked through. Transfer to a plate; reserve skillet. To same skillet over medium heat, add grated garlic, garam masala, and 1 heaping tablespoons tomato paste. Cook, stirring, until paste turns brick red and aromatics are fragrant. Stir in coconut milk; bring