Thursday, August 30, 2007

Crazy Chicken Curry!



Chicken Curry with Potatoes
Serves 4

2 baking potatoes, peeled and cut into large cubes
3 T vegetable oil
5 garlic cloves, minced
1/4 cup coconut milk
1 T coriander seed
1 or 2 serrano chilies
1/2 cup water
1 lb. boneless, skinless chicken, cubed
2 medium tomatoes, chopped
1 tsp. salt
1 tsp. garam masala
1/4 tsp. turmeric
2 T chopped cilantro

Heat 1-inch salted water in a 10 to 12 inch skilled to bioling. Add potatoes; cover and heat to boiling. Reduce heat; simmer 15 minutes or until just tender. Drain; set aside.

Heat 1 T oil in a skillet over medium-high heat. Add garlic; stir-fry 30 to 60 secords or until golden brown. Stir in coconut milk, coriander sees and chilies. Cook 1 to 2 minutes, stirring constantly. Place coconut mixture and water in blender. Cover and blend on medium speed until smooth. Set aside.

Heat remaining 2 T oil in same skillet. Cook chicken in oil 2 to 3 minutes, stirring occasionally, until chicken is golden brown. Stir potatoes, coconut mixture and remaining ingredients except cilantro into chicken; reduce heat. Simmer uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center. Serve sprinkled with cilantro.

Enjoy!

Recipe adapted from Betty Crocker.

Summertime Orzo

Sorry I have been out of touch for so long. I have been traveling a bit. Actually, I just got back from the Grand Canyon and Sedona not too long ago. It was amazing. Here are some pics:




Ok, now on to food. Obviously, since I’ve been traveling, I haven’t had a whole lot of time to cook. But now that I’m back, let’s get back to the good stuff.

I’m a big fan of orzo (rice shaped pasta), and it’s particularly good in the summer time because you can add all sorts of fun veggies to the mix. Tonight, I added cherry tomatoes, zucchini, and some feta cheese. YUMMY! It was soooo good. I highly recommend this one.

Summertime Orzo
Serves 4 (as a main dish)



1 cup dried orzo
2 medium sized zucchinis – sliced about a half-inch thick
2 cups cherry tomatoes, halved
½ cup crumbled feta cheese
1 tsp. olive oil
Salt and pepper

Dressing:
½ tsp minced garlic
1 T olive oil
1 ½ T red wine vinegar
1 tsp. dried parsley or ½ cup chopped fresh parsley
Salt and black pepper to taste

Cook orzo according to package directions. Brush zucchini with 1 tsp. olive oil, and add salt and pepper to taste. Place zucchini under the broiler (or on a hot grill) for 5-7 minutes, just until soft. Remove zucchini from broiler and set aside.

In a small bowl, add all of the dressing ingredients and whisk away. Add tomatoes, feta, and zucchini, and mix gently to coat.

Once the orzo is done, place it in a large bowl, add tomato-dressing mixture. Mix well. That’s it! Enjoy!