Watership Down Kitchen

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...

  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...

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 pepp...

 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!

  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; br...

 Fragrant, flavorful, full of texture and healthy for you? This Mediterranean-inspired couscous bowl will knock you off your feet. Ingredients : 1/4 cup couscous 15 ounce can chickpeas  2 carrots 1 tablespoon baharat spice blend 1 bunch fresh mint 1/4 cup salted pistachios  1/2 cup tzatziki garlic, salt, pepper, oil, vinegar, sugar Method : Finely chop 2 garlic cloves. In a small saucepan, bring 1⁄2 cup water, half of the chopped garlic, and a pinch of salt to a boil over high. Stir in couscous; cover and remove from heat. Let sit, off heat, about 5 minutes. Fluff with a fork and stir in 1 teaspoon oil. Season to taste with salt and pepper. Cover to keep warm until ready to serve. Preheat broiler with a rack in the top position. Drain and rinse chickpeas; pat dry with paper towels. Halve carrots lengthwise, then cut on an angle into 2-inch pieces. On a rimmed baking sheet, toss carrots and chickpeas with 2 tablespoons oil and 1 tablespoon baharat seasoning; season with sa...

This recipe has barely any ingredients; just asparagus, parmesan, mascarpone, and fettuccine. When the ingredients are delicious (and the asparagus fresh) you barely need anything to make them shine.  Ingredients :  1⁄2 pound asparagus 3⁄4 ounce Parmesan 6 ounces fettuccine 3 ounces mascarpone  salt, pepper Method : Bring a large pot of salted water to a boil. Snap off tough ends from asparagus, then snap stalks into 1 and a 1⁄2-inch pieces. Finely grate Parmesan. In a small bowl, add mascarpone, 1⁄4 cup water, a pinch of salt and several grinds of pepper; whisk to combine and set aside sauce. Add pasta to pot with boiling salted water and cook until barely al dente, about 7 minutes. Add asparagus and continue to cook until pasta is al dente and asparagus is crisp-tender, about 2 minutes more. Reserve 1⁄4 cup pasta water, then drain; transfer pasta and asparagus to a bowl. Add mascarpone to same pot; cook over medium-low heat until warmed through, 2–3 minutes. Add pasta a...