So, I kept seeing this recipe floating around the internet and I thought I would tuck it away to try later. Tonight was finally later and I’m sitting here wishing I hadn’t waited so long! Why can’t I ever just take the people’s word for it and jump on the bandwagon? The family loved it and it couldn’t have been easier! I’m not sure of the original source but I found it on a website called Foodie Crush. Of course since I am me, I had a mental lapse and used my red bell pepper in a different recipe last night… I didn’t really miss it flavor wise, I’m really just wishing I had the color in the picture. -TJ
- 2 Tbsp. red curry paste
- 2 (12 oz.) cans of coconut milk
- 2 c. chicken stock
- 2 Tbsp. fish sauce
- 2 Tbsp. brown sugar
- 2 Tbsp. peanut butter
- 1 1/2 lb. chicken breasts, cut into 1 1/2 inch pieces
- 1 red bell pepper, seeded and sliced into 1/4 inch slices
- 1 onion, thinly sliced
- 1 heaping tablespoon fresh ginger, minced
- 1 c. frozen peas, thawed
- 1 Tbsp. lime juice
- cilantro for garnish
- cooked white rice (basmati, jasmine)
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.
In one week my husband and I will begin our second kitchen remodel this year. It wasn’t supposed to be this way… but we moved. The good news is that I learned a lot the first time. Not about cabinets, appliances, electrical or plumbing although I did learn a little about that. I’m talking about me being unprepared in the meal department. I learned a lot about how much it sucks to not have a kitchen while going about your daily routine.
This time I have a couple of ideas I am going to try. My goal is to eat as close to normal as possible. That means an occasional pizza night and an occasional meal out but for the most part, it’s home cooked at our own table as a family. Maybe I’m being unrealistic… Of course I expect a certain degree of upheaval but I’m also sure that there are also simple solutions that help make it easier. Please leave a comment below with other ideas you have or things did you do to make the transition period go smoothly. These are the two I’ve come up with so far.
Idea #1 – Paper and plastic. I recycle, I try really hard not to be wasteful but I think I may have to let someone else save the planet this month. Disposable dishes and utensils may be the ticket. Last time I hauled my dishes to my friends house but now I live in a different state with no friends. People have suggested washing dishes in the bathtub but I have two words for that, ick and eww.
Idea #2 – I am going to try some of the make ahead crock pot meals listed here. I’m pretty sure this is sheer genius. I just hope they taste good. I got five and a half meals put together last night. It was six but then I dumped half of the Chicken Pesto Penne on the floor. Giant mess, looked like vomit but smelled good. I should have taken a picture of that! -TJ
Fiesta Chicken Soup
This recipe from Bon Appètit Magazine, July 2013 is such a great take on turkey burgers. We love it because it’s easy, has a lot of flavor and is easily made Paleo and/or Gluten-Free just by omitting the buns so you can accommodate everyone. I don’t fry the patties in the skillet as the recipe suggests, I like to use my Cuisinart Griddler instead. It cooks the patties quickly and they are less oily/greasy, plus I don’t have to stand there and watch them. -TJ
- 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (4 c.)
- 4 scallions, thinly sliced
- 1 garlic clove, finely chopped
- 1 lb. ground turkey
- 3/4 tsp. ground cumin
- Kosher salt, fresh ground black pepper
- 3 Tbsp. olive oil
- 12 slider buns or small dinner rolls, split, lightly toasted *Omit for Paleo or gluten-free
- Mayonnaise, sliced red onion, and pickle slices (for serving)
Combine spinach, scallions, garlic, turkey and cumin in a medium bowl; season with salt & pepper. Using a fork, mix gently just to combine. Form turkey mixture into 12 (1/2″ thick) patties.
Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through, about 5 minutes per side. Do no press down with spatula during cooking. Transfer to a plate.
Serve turkey-spinach patties on buns with mayo, onions & pickles.
Normally I am the one sharing recipes with family and friends but every once in a while they are kind enough to send me one! I love having new things to try so although the words ‘Pickled Tomato’ scared me (a lot) I felt obliged to give it a try. I have a serious aversion to large chunks of tomato so I made pico-de-gallo instead. I also made a few other minor changes so I could use what I had on hand as well as make it Paleo. This recipe is a definite keeper and going in the book. You can find the original recipe from Sunset Magazine here, I am sure their picture is much prettier. -TJ
- 1 lb. Roma tomatoes, diced
- 1 Serrano chili, minced
- 1/2 c. red onion, diced
- 1/2 c. distilled white vinegar
- 1 Tbsp. honey
- 1 1/2 tsp. kosher salt
- 4 tsp. minced fresh ginger
- 1 Tbsp. minced fresh garlic
- 1 tsp. ground mustard
- 2 tsp. fresh ground black pepper
- 2 tsp. ground cumin
- 1 tsp. cayenne pepper
- 1/2 tsp. turmeric
- Tbsp. extra virgin olive oil
- 2 firm, ripe avocados
- 1/4 c. extra virgin olive oil
- 1/4 c. fresh lime juice
- 1/2 c. chopped cilantro
- 1 Tbsp. ground cumin
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- boneless, skinless chicken thighs (whole or strips)
To make salsa: In a bowl, combine tomatoes, chili, and onion; set aside. In a medium saucepan over high heat, bring vinegar to a boil. Add honey and salt, cook, stirring until dissolved, about 1 minute. Remove from heat; set aside. In a separate bowl, combine ginger, garlic and dry spices. In a separate saucepan heat 2 Tbsp. olive oil over medium high heat until rippling. Add ginger mixture and cook, stirring until fragrant, 1 minute. Remove from heat, stir in seasoned vinegar and pour over tomato mixture. Let salsa cool then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, cut avocados into 3/4 inch chunks, add to salsa, bring to room temperature.
To make chicken: In a large bowl, combine olive oil, lime juice, and seasonings. Add chicken, making sure to coat well. Let stand at room temperature, turning occasionally, 30-45 minutes. Heat a grill to high and grill chicken, covered, turning often until no longer pink in the center. The time will vary depending on which chicken pieces you use. Transfer chicken to a platter and spoon salsa on top, saving half of the liquid for another use.