Curry Chicken and Potatoes

I came up with this recipe when I needed to use up a variety of leftover ingredients.  It's hard to go wrong with Massaman Curry, coconut milk and cinnamon.  All measurements are estimates, as I just used whatever I had available.  Be creative!

Ingredients:

3 Tbsp Massaman curry paste
2 bay leaves
1 stick cinnamon, broken in two

2 Tbsp canola oil for cooking
1/2 - 1 cup vegetable broth
2 pounds of chicken breasts, cut into bite-sized pieces
2 sweet potatoes or equivalent white potatoes, cut into chunks
1-2 Chinese eggplants, cut into chunks
3 tomatoes, cut into chunks
1 cup coconut milk (not lite, but opened upside down to limit fat content)
6 cloves of garlic
1/2 cup red onion or shallots, coarsely chopped
1 1/2 Tbsp ginger, grated

1/4 - 1/2 tsp cayenne pepper, to taste, if desired

Kaffir lime leaves )   for topping
Cilantro                )  

Directions:

1) Preheat oven to 350 degrees.  Spray a casserole pan with oil and allow the potato to start baking.

2) In a large frying pan over medium-high heat, heat the curry paste, bay leaves and cinnamon for 1-2 minutes.

3)  Add the canola oil, onion, garlic and ginger and a few tablespoons of the broth.  Heat for 1 minute.

4) Add the chicken and 1/2 cup of broth and cook for a minute, coating with spices.

5)  Add the coconut milk and kaffir lime leaves (if using).

6)  Add the chicken mixture to the potatoes and bake covered at 350 for 40-50 minutes, until potatoes are soft.  Add broth as desired and toss occasionally to prevent the chicken from becoming too dry.

7)  Adjust to taste by adding cayenne if it's too bland or add coconut milk if it's too spicy.  For a more
salty taste, add fish sauce.

Thai Curry Chicken

Adapted from the label of Maesri brand Masaman Curry Paste

This can easily be adjusted for 'hotness' by changing to ratio of curry paste to coconut milk.  Although regular coconut milk is high in fat, a chef at Herbal Thai in Silver Spring taught a great trick during a cooking class. If you open the bottom of the can instead of the top, much of the fat will remain on the top (which is now the bottom).  The milk is much richer than the low fat variety, which is diluted with water.  The choice is your's, depending on your priorities.  The recipe makes enough to go with at least two pounds of chicken or tofu.  If you are using tofu, I would try to marinate it in the sauce first, to allow it to take up the flavors.  Leftover sauce can be kept for 4 days and used for another meal.

This is not a low calorie or low sodium recipe, but can be adapted by using very little sauce relative to the other ingredients.

Ingredients:

4 oz Masaman Curry Paste (of course)
1 1/2 cups coconut milk
1 more cup of coconut milk, to add as needed
1 - 2 lb chicken, cut into small chunks
1 sweet potato cut into 1/2 inch dice
1/2 Vidalia onion, cut up
1/4 cup shredded Thai basil leaves
1 cup roasted peanuts, coarsely chopped (I use an old coffee grinder)


Directions:

1) Heat 1 1/2 cups coconut mild with the curry paste for about 5 minutes over medium heat.

2) Add chicken then add more coconut milk as needed to adjust for taste.

3) Add potato and onion and heat until the chicken is tender.

4) Add basil toward the end of preparation.

5) Sprinkle top with roasted nuts.

Honey Mustard Broccoli Salad with Thai Basil

This is an interesting refreshing salad that can be easily changed depending on the ingredients you have available.  Thai basil has a much more distinctive taste than regular basil, but any herb that tastes good to you without needing to cook it will do.

Ingredients: (one option, anyway)

For the salad:

1 pound of broccoli
2 red bell peppers
1 sweet apple - e.g. Gala or Honeycrisp
20 leaves Thai basil coarsely chopped
1/2 cup of toasted seeds or nuts - sunflower, pumpkin or peanuts can work
  (to toast, spread on toaster over shelf or cookie sheet and bake at 350 for about 3-5 minutes;
   watch carefully, to avoid burning.)


For the dressing:

3 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp EVOO
2 Tbsp red wine vinegar
1/8 tsp Kosher salt, more to taste
freshly ground pepper to taste

Directions:

1) Use a vegetable peeler to trim the broccoli stalks.  Cut the stalks into sliver and the rest into
small florets.  Cut the bell peppers into bite-size pieces.  Coarsely dice the apples, without peeling.
Steam the vegetables for about 1-2 minutes, so they soften slightly, but are still crisp.

2) Whisk the dressing ingredients together.  Toss with the salad. Refrigerate for about 30 minutes
before serving.

Parsnip Carrot Puree

Adapted from:  Canyon Ranch Nourish - indulgently healthy cuisine

This is an easy side dish and is good hot or cold.  It's high in vitamins A and C and fiber.  I brought this to a friend's house for dinner and everyone loved it!

Makes 8 servings.

Ingredients:

2 lb parsnips, peeled
2 lb carrots, peeled
1 Tbsp unsalted butter
2 - 3 Tbsp chopped scallions
2 tsp sea salt
1 Tbsp evaporated cane juice

Directions:

1. Bring 4 quarts of water to boil.

2. Slice the parsnips and carrots into 1/2 inch slices.  Place in the boiling water and cook until soft.
    Start checking at about 10, but may take closer to 20.  Drain.

3. Place the vegetables in a food processor with the other ingredients.  Puree until smooth. Alternatively, you can puree the carrots first and leave the parsnips until the end of processing so that
chunk remain.  Just depends on your personal preference --

Grilled Sweet Potatoes, Onion and Bell Pepper with Thyme Vinaigrette

From epicurious.com -- Bon Appetit July 2005

This was first prepared for me by my son for a special dinner -- makes it all the more special!  The vegetables can be varied, just be sure to cook the potatoes long enough to soften.

It says it makes 6 servings, but only 2-3 for us!

Ingredients:

1/2 cup olive oil (or less)
1 1/2 Tbsp chopped fresh thyme
fresh chopped cilantro (optional)
2 lbs red-skinned sweet potatoes, cut into 1/2" rounds, skin on or off
1 onion, cut into 1/2" thick wedges
1 red bell pepper, cut into thin strips

2 Tbsp apple cider vinegar

Directions:

Prepare broiler or barbecue at medium heat.  Whisk oil and thyme (and cilantro) in small bowl to blend.

Place sweet potatoes, onion and bell pepper in large bowl.

Drizzle with 1/4 cup oil mixture and toss to coat.

Grill until tender and slightly charred, turning often, about 15 minutes for pepper and 20 minutes or more for sweet potatoes and onion.

Transfer vegetables to platter.

Whisk vinegar into remaining oil mixture.  Season vinaigrette with salt and pepper; drizzle over vegetables.  Serve warm or at room temperature.

SMOOTHIES!!

Keep some frozen fruit on hand and you will be able to whip up a quick, filling, nutritious breakfast or lunch at a moment's notice.  There's plenty of room for creativity.  It's easy to overdo it, though, with the sugar content just from the fruit.  Fructose is still sugar, even though it's contained in healthy foods.
So for the non-fruit ingredients, try to minimize juices and maximize plain yogurt and soy and nonfat milks.

Your Basic Smoothie

If you have more bananas than you can eat, when they are perfectly ripe (not over-ripe), cut into
thick slices (1/2 - 1 inch thick) and freeze.  This is great for a quick refreshing snack or to make the
best smoothies.  Over-ripe bananas make particularly sweet smoothies -- no freezing necessary.

Ingredients:
2 servings

1 cup low fat milk or soy milk
1/2 cup plain or vanilla fat-free yogurt
1 banana
1 cup mixed fruit - fresh or frozen - mixed berries, peaches, mango
3 ice cubes

If using plain yogurt, just a teaspoon or so of sugar may be added.



Atomic Smoothie
 from Men's Health
2 servings

Ingredients:

1 cup fat-free milk
1/2 cup OJ
1/2 cup nonfat vanilla yogurt
1 Tbsp peanut butter (use natural -- only ground peanuts)
1 banana, cut into pieces
1 small kiwi, cut into small pieces
1 Tbsp toasted wheat germ
2 Tbsp sunflower seeds

Directions:

Blend it, drink it!  That's it!!
Per serving: 300 calories, 10 g fat, 13 g protein

Banana Split Smoothie
2 servings

Ingredients:

1 banana
1/2 cup lowfat vanilla yogurt
1/8 cup frozen OJ concentrate
1/2 cup 1% milk (plus some chocolate soy milk if you wish)
2 tsp whey powder
6 ice cubes crushed

per serving: 170 calories, 8 gm protein, 33 gm carbs

Tropical Punch
3 servings

Ingredients:

3 big chunks of pineapple
1 lime
1 small mango
1/4 cantaloupe
1/4 cup sugar
4 cups water

Blend and strain
Per serving: 210 calories; 1 gm protein, 55 gm carbs, trace fat

Pina Colada

Ingredients:
1 1/2 cups pineapple juice
1/3 cup coconut milk
1/2 cup frozen pineapple chunks
1 Tbsp shredded unsweetened coconut  (or 1.5  cups frozen banana slices)

Thai Chicken Satay #2

There is another entry for chicken satay that I have used over and over again, with rave reviews.  This is a milder chicken marinade with a spicier sauce.  Take your pick!!

From The Barbecue Bible -- Over 500 Recipes by Steven Raichlen

Ingredients:

FOR THE CHICKEN AND MARINADE:

1 lb skinless, boneless chicken breasts
1/4 cup lite coconut milk
2 Tbsp Asian fish sauce
2 Tbsp fresh lime juice
2 tsp honey or sugar
2 cloves garlic minced
1/2 tsp ground turmeric

FOR THE PEANUT SAUCE: (makes about 1 cup)

2 tsp minced fresh ginger
1 Thai, serrano or jalapeño chile, seeded and minced
1 clove garlic, minced
2 scallions, white and green parts, trimmed and minced
1/3 cup chunky peanut butter
1/3 cup lite coconut milk, more if needed
2 Tbsp Asian fish sauce or lite soy sauce, or more to taste
1 Tbsp fresh lime juice, or more to taste
2 tsp sugar, or more
1/4 cup chopped fresh cilantro (optional)

Directions:

1. FOR THE CHICKEN: Soak 16 long bamboo skewers in cold water for 1 hour.  Cut the meat lengthwise, into strips about 1/2 inch wide.

2. FOR THE MARINADE: combine the ingredients in a glass bowl and whisk to blend.  Add the chicken and toss thoroughly to coat.  Cover and refrigerate for 20 - 120 minutes, the longer the better.

3. FOR THE PEANUT SAUCE: Combine all the ingredients in a small, heavy saucepan.  Bring to a boil over medium heat, stirring well to mix, then reduce the heat to low and simmer, uncovered, until richly flavored, about 10 minutes.  The sauce should be thick but pourable; thin with coconut milk, if needed.  Adjust fish sauce, lime or sugar as needed; serve warm or at room temperature.  It will keep, tightly covered in the refrigerator, for up to 3 days.

4. Preheat the grill to high.  Weave the chicken onto the prepared skewers.

5. When ready to cook, oil the grill grate.  Arrange the skewers on the grate and grill, turning with tongs, until lightly browned and cooked through, 1-3 minutes per side.

6. Transfer the sates to serving plates and serve with little bowls of the peanut sauce.  Place a sate on a lettuce leaf, top the chicken with a spoonful of the sauce, wrap the lettuce around the sate and pull out the skewer.

Pineapple and Jicama Salad with Honey Vinaigrette

From The Earthbound Cook -- 250 Recipes for Delicious Food and A Healthy Planet
by Myra Goodman

I haven't tried this yet, but it looks like something I'd love, and quite refreshing as a BBQ side dish.

If you have leftover jicama, enjoy it as a low calorie, high fiber snack with hummus, cinnamon sugar (well, maybe not so low calorie), salt, or, as it's done in Mexico, sprinkled with fresh lime juice, chile powder and salt.

The author recommends picking a honey you know you like, as that flavor is predominant.  In general, the darker the color of the honey, the stronger its flavor.  For the best results, let the pineapple and jicama marinate in the dressing for at least an hour before finishing and serving the salad.


Ingredients:

HONEY DRESSING:

1/3 cup mild-flavored honey
1 Tbsp hot water
Grated zest of 1 orange
1/4 cup apple cider vinegar
1 tsp salt
Freshly ground black pepper, to taste
1 1/2 Tbsp extra-virgin olive oil

SALAD:

1/2 fresh pineapple, peeled, cored, and cut into 1/4 inch cubes
12 ounces jicama, peeled and cut into 1/4 inch cubes
1/2 small red onion, very thinly sliced
1/3 cup thinly sliced fresh mint leaves (optional)
2 ripe avocados, preferably Haas, cut into 1/3 inch cubes
1 cup pecan halves, toasted (at 350 for 5-7 minutes- careful not to burn)

Directions:  

1. Combine all the dressing ingredients in a glass jar and seal tightly.  Shake vigorously until the honey dissolves. Leave at room temperature.

2. Combine the pineapple, jicama and red onion in a medium size bowl.  Toss with 1/3 cup of dressing, stirring to coat.  Cover the bowl with a plate or a clean kitchen towel and refrigerate for 1-4 hrs, stirring to coat the fruit and vegetables several times.

3. Add the mint and stir to blend.  Transfer to a serving bowl or platter.  Arrange the avoids and pecans on top of the salad, drizzle with more of the dressing and serve immediately.  Serve the remainder of
the dressing on the side.  The salad will keep refrigerated and covered for up to 2 days.

Carrot Apple Slaw

Adapted from The Earthbound Cook -- 250 Recipes for Delicious Food and A Healthy Planet
by Myra Goodman

I wanted to make a quick side dish to go with chicken I was grilling, and the only vegetables I had on hand were baby carrots.  I was missing the cabbage, apple juice and apple cider vinegar, so I substituted
lemonade, left out the lemon juice and used rice vinegar.   It went over well and only took a few minutes to prepare, using a food processor for the carrots and apples.  Prepare them separately by pulsing in short bursts to preserve firm crunchy ingredients.

Ingredients:

3 cups grated carrots
1 crisp apple, with skin, grated
1 cup finely shredded red cabbage (optional)
1/3 cup raisins
1/4 cup fresh or dried pineapple (optional)
1/4 cup tofo mayo
1/4 cup apple juice
2 Tbsp apple cider vinegar
1 Tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
1/2 cup salted cashews - halves or chopped

Directions:

Place the carrots, cabbage, apple, raisins and pineapple in a large bowl.

Combine the mayo, apple juice, cider vinegar and lemon juice in a small bowl, and whisk to blend.
Salt and pepper to taste.

Add the mayo mixture to the carrot mixture and stir to combine.  Season with salt and pepper to taste.

Just before serving, stir in the cashews.


Enjoy!

Baked Fish and Sweet Potatoes with Thyme and Garlic

Being a great fan of potatoes, I must say that that the leftover potatoes taste even better
than on the day this dish is prepared.  Steamed string beans are good as a side dish.

Ingredients:


1 pound sweet potatoes, in chunks, can leave skin on
1 pound new potatoes, in chunks, can leave skin on
4 Tbsp extra virgin olive oil
Thyme - leaves from 4-5 sprigs
4 whole garlic cloves, peeled
1 large shallot, peeled and cut in chunks
Sea salt
Black pepper, freshly ground
2 lb firm fish fillet - grouper, striped bass, red snapper or mahi mahi
2 Tbsp unflavored bread crumbs (can make from toasted whole wheat bread or use panko)

Directions:


1) Preheat oven to 400.

2) Place the potatoes in the baking dish, pour 2 tbsp of the olive oil over them, add 1/2 of the thyme,
and all the garlic and shallots.  Add salt and pepper to taste.  Toss and bake for 15 minutes.

3) Turn the potatoes, then return to oven until fork-tender, about another 10 minutes.

4) Push the potatoes to the sides, place the fish in the center, skin side down.  Add the remaining thyme, and some salt and pepper.  Sprinkle the bread crumbs and remaining 2 Tbsp olive oil over the fillet. Bake for about 14 minutes.

Chicken Fajitas

Great full meal on the grill!

Ingredients:


1 lb boneless skinless chicken (or meat) cut into strips
1 large onion, cut into quarters and then thick slices
2-3 red or green peppers
1 jalapeno pepper cut into rings (optional)
1 Tbsp olive oil
2 Tbsp chopped cilantro, more for garnish
1/4 tsp cinnamon
1/2 tsp cumin
salt and pepper to taste
juice of 1 lime - divided

Whole wheat tortillas (optional)
Salsa

Directions:


Cut the chicken into slices across the grain.  Marinate with all the other ingredients,
except reserve juice of 1/2 lime.

Pre-heat grill or skillet to medium-high.  Cook for 5-6 minutes until meat reaches desired
doneness.

Lime Cilantro Pasta with Grilled Chicken

Lime Cilantro Pasta with Chicken in a Citrus Cilantro Sauce

from pappardellespasta.com

Ingredients:


1 lb. Pappardelle’s Lime Cilantro Pasta
3 tablespoons olive oil*
2 cloves garlic*, minced
½ cup frozen orange juice concentrate*
1 cup water*
½ cup lemon juice*
2 tablespoons Dijon mustard*
2 teaspoons tomato paste*
1 tablespoon soy sauce*
1 tablespoon fresh ginger root*, finely minced
1 lb. boneless, skinless chicken breast
1 bunch fresh cilantro*, chopped

Directions:
1. Combine orange juice concentrate, water, lemon juice, olive oil, mustard, tomato paste, garlic, soy sauce and ginger in bowl. Mix thoroughly.

2. Put chicken in plastic zipper lock freezer bag. Add half of the orange juice mixture, refrigerate and marinate for 30–60 minutes.

3. Grill or broil chicken on both sides until cooked through, but moist. Slice into bite-sized pieces and reserve.

4. Heat remaining orange juice mixture in small saucepan and simmer for 5 minutes.

–Or-

Use Pappardelle’s Mild Curry Sauce in place of remaining orange juice mixture Step 6.

5. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and transfer to heated pasta bowl.

6. Add cilantro to pasta and toss thoroughly. Add the heated sauce and toss again. Add the chicken and toss one final time. Serve immediately.

Serves 6

http://www.pappardellespasta.com

Eggplant Salad with Dill and Garlic

This tangy salad is an interesting departure from baba ganoush

adapted from Bon Appétit

Ingredients:

3 large eggplants (about 1 1/2 pounds each), peeled and cut into 1/2-inch cubes
3 tablespoons kosher salt
3 red bell peppers
9 tablespoons olive oil
8 cloves garlic, thinly sliced
1/4 cup fresh dill, chopped
3 tablespoons white vinegar
2 teaspoons sugar

Sheets of matzoh, for serving


Directions:

In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain.
Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.
Rinse eggplant under cold water and blot dry with paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.
Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine. Chill overnight. Serve cold or at room temperature, accompanied by matzoh.


Read More http://www.epicurious.com/recipes/food/views/Eggplant-Salad-with-Dill-and-Garlic-237998#ixzz21xajJ0U2

Black Bean Dip

Easiest appetizer ever, and so easy to adapt to your taste.  I just made 2 different versions, experimenting with tastes.

Ingredients:

1 1/2 cups cooked or canned black beans, rinsed and drained
1 cup salsa (I used Muir Glen Medium Chipotle Salsa, so it has a bit of a kick on its own)

Version two with 365 Thick and chunky mild salsa is excellent - about 5 minutes to prepare.  Excellent!

version 1:
1/4 tsp cumin
1/4 tsp coriander
sprinkle of cocoa chili powder

version 2:
~2/3 tablespoon fresh lime juice
1/4 tsp coriander

1/4 tsp cocoa chili powder

Directions:
1. Combine the beans, salsa, and lime or spices in a food processor or blender.  Process to your preference.  I liked the second version not-so-well blended, but you can blend it into a smooth mixture if you prefer.  Stop and scrap down the sides of the container with a rubber spatula as needed.

2. Stored in a covered container in the refrigerator, leftover Black Bean Dip will keep for up to 3 days.