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.


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

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!