Watership Down Kitchen

 Is there a type of curry that isn't delicious? The answer, my friends, is no. This is a beautifully fragrant and delicious meal. Perfect after a long day of work! Ingredients : 1/2 cup jasmine rice 14 ounce can coconut milk 1 yellow onion 2 plum tomatoes 1/2 pound chicken breast 2 teaspoons curry powder salt, pepper, sugar, oil, vinegar Method : In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt . Bring to a boil over high. Cover and cook over low heat until rice is tender and liquid is absorbed. Keep covered off heat until ready to serve. While rice cooks, halve onion lengthwise and thinly slice. Cut tomatoes into 1⁄2-inch pieces. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and browned. Pat chicken dry and season all over with salt and pepper. Add to skillet with onions along with 1 tablespoon oil. Cook until just browned, stirring halfway through cooking time. Add curry powder

  Sandwiches for dinner can be sad, until the sandwich is a Banh Mi- then it feels like a more elevated but still casual dinner. Yum! Ingredients :  1 carrot 1 cucumber 1 pound ground pork 2 baguettes  1/4 cup hoisin sauce vinegar, oil, sugar, salt, pepper, mayo Method : Trim ends from carrot and cucumber, then halve each crosswise. Cut lengthwise into thin matchsticks. In a medium bowl, stir to combine 2 tablespoons vinegar, 1 tablespoon oil, 2 teaspoons sugar, and 1⁄2 teaspoon salt . Add carrots and cucumbers; toss to combine. Set aside to pickle. Preheat grill pan over high. In a medium bowl season pork with salt and pepper. Divide into 6 patties; press a dimple into the center of each. Split baguettes. Grill until lightly charred, about 2 minutes per side. Lightly oil grill or grill pan. Add pork patties and cook until browned in spots and cooked through. Brush half of the hoisin sauce all over pork; cook, turning, until glaze is charred in spots, about 1 minute more. Transfer to a

 Wanna take a fan favorite cheese spread and make it a meal? Say hello to the pimento cheese veggie melt- feel free to add some sweet potato fries for maximum awesomeness. Ingredients: 1 sweet potato 3 ounces baby spinach 2 ounces cheddar  1/4 cup roasted red peppers 1/4 cup cream cheese  2 ciabatta rolls  salt, pepper, oil Method: Preheat oven to 425 degrees F. Halve sweet potato lengthwise; cut into 1⁄2- inch thick wedges. Toss on a rimmed baking sheet with 2 tablespoons oil and a generous pinch each of salt and pepper. Roast until golden brown and tender. Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add spinach and a pinch each of salt and pepper; cook, stirring, until spinach is just wilted. Transfer to a cutting board and coarsely chop. Wipe out skillet. Coarsely grate or finely chop all of the cheese. Pat red peppers dry, then coarsely chop. In a medium bowl, use a fork to mash together cheese, chopped peppers and spinach, all of the cream cheese, and a generou

  I love flatbreads. I love onions. I love olives. I love artichokes. Thus, this recipe was born. Ingredients : 14 ounce can artichokes 1 red onion 1/4 cup Kalamata olives 1 lemon 1 ounce tahini  2 Mediterranean pitas WHAT YOU NEED garlic, olive oil, salt, pepper Method: Peel 2 garlic cloves . Transfer to a small saucepan with 1⁄4-inch oil. Bring to a simmer over medium-low heat. Reduce heat to low and simmer until softened and browned, 8–10 minutes; set aside. Drain artichokes; halve lengthwise. Halve onion; cut into 1⁄2-inch thick slices.  On a rimmed baking sheet, toss artichokes, onions, peppers, and olives with a drizzle of oil; season with salt and pepper. Broil on upper oven rack until softened and charred in spots. Into a small bowl, squeeze 2 teaspoons lemon juice. Stir in tahini. Stir in 1 tablespoon water at a time until creamy. Season to taste with salt and pepper. Transfer veggies to a plate and wipe baking sheet clean. Generously brush pitas with garlic oil, then transfer

  Who doesn't love a platter full of Greek-inspired foods? Exactly. You will love this dinner. Easy and delicious! Ingredients: 2 teaspoons garam masala 1/2 pound chicken breast strips  2 plum tomatoes 1 romaine heart 1 lemon 1⁄2 pound package falafel 1/4 cup Kalamata olives Bunch fresh cilantro 4 ounces Greek yogurt Olive oil, salt, pepper, sugar Method : In a medium bowl, whisk to combine all of the garam masala, 1 tablespoon oil, and 1⁄2 teaspoon salt. Add chicken strips and toss to coat; set aside to marinate. Core tomatoes, then cut into 1⁄2-inch thick wedges. Very thinly slice lettuce crosswise. Finely grate all of the lemon zest and squeeze 1 tablespoon lemon juice into a medium bowl. Whisk in 2 tablespoons oil and a pinch of sugar. Season to taste with salt and pepper. Set dressing aside.Cut any remaining lemon into wedges. Heat 3 tablespoons oil in a medium nonstick skillet over medium-high heat. Add falafel and cook, turning occasionally, until browned all over. Transfer