Thursday, October 23, 2014

Curry

  • 1 1/2 teaspoons
     curry powder, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 pound skinless, boneless chicken breasts
  • 1 or 2 mixed bell peppers
  • 1 cup light coconut milk
  • lime 

Preparation

  1. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. 
  2. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. 
  3. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. 
  4. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. 
  5. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. 
  6. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half. Stir juice and 1/4 teaspoon salt into bell pepper mixture. 
  7. Cut chicken across grain into thin slices. 

Recipe Time

Total: 23 Minutes 

Yield: 4 servings (serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge)


Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 5.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.4g
  • Carbohydrate: 7.1g
  • Fiber: 1.7g
  • Cholesterol: 63mg
  • Iron: 1.6mg
  • Sodium: 515mg
  • Calcium: 20mg
http://www.myrecipes.com/recipe/curried-chicken-saute-50400000107423/

Sunday, October 5, 2014

Pete's chili, with variation

My friend PA made chili for us last fall when we went to Fallingwater. Tried to recreate today, with the requirement that JW likes it thick and meaty.

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 pack of fake meat (don't tell james)
2 poblano chiles, seeded and chopped (I might leave some seeds in for heat)
4 garlic cloves, minced
Coarse salt
Coarse ground black pepper
1 can (4 ounces) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
4 cans (15.5 ounces each) beans, rinsed and drained (I use mostly kidney beans, but black beans, pinto beans, etc. all work)
1 can (28 ounces) diced tomatoes

In a large Dutch oven, heat oil over medium-high. Add onion, poblano, and garlic; season with salt and pepper. 

Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. 

Add beans, tomatoes and juice, and 1.5 cups water (sometimes I'll throw in a little beer as part of that water volume; nothing too strongly flavored i.e. no IPAs); bring to a boil over high. 

Reduce heat and simmer until vegetables are tender and chili is thickened, 25 to 30 minutes (it won't get super thick, leftovers will be thicker). 

Season to taste with salt. Serve with choice of fixins: rice (I used short grain brown rice), chips, jalapenos, sour cream, shredded cheese, chopped red onion, avocado.

Sunday, July 13, 2014

Corn salad

I cut the corn off the cob- lengthwise so kernels don't fly everywhere.

Then I made a corn salad and served it over lettuce- corn salad over salad.

1 corn
10 cherry tomatoes
Onion, diced
Salt 
Pepper
Balsamic vinegar
Apple cider vinegar
Olive oil
Diced basil
Lettuce

Corn and black bean salad

This was super good, and served with chicken over top.

1 can black beans
2 Diced tomatoes
1 diced pepper
1 cup corn
3 diced green onions
1/2 cup feta, diced
Diced basil

Add all salad to a bowl.

In a jar, combine and shake:

Salt and pepper
1/4 c Lime juice
1 T Garlic
1 t Dijon mustard
1 cup Olive oil


Bbq chicken pizza

I made a tasty pizza using leftover bbq chicken.

Pizza crust, baked
1/2 cup bbq sauce
2 pieces bbq chicken
Diced red onion
Cilantro
Colby jack cheese

Layer on sauce then remaining ingredients.

I only made half bbq, as I only had one piece of chicken, but it was the better half.

Summer squash

So good, so simple.

Diced squash
Olive oil
Salt and pepper


Shrimp scampi over pasta

This isn't what I made, but I can't find it now.  So, if this is good enough for Ina, it's good enough for me:

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and thelinguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Bbq chicken

I made an awesome rub that I've had from Whole Foods before-

1 1/2 tablespoon sweet paprika 
1/2 teaspoon granulated garlic 
3/4 teaspoon coarse sea salt 
1/8 teaspoon cayenne pepper

Rub over chicken. (Next time I'll use less rub for this little amount of chicken.)

Grill on all sides.

Then cover with bbq sauce.