Posts tagged ‘vegetables’

December 17, 2012

Red Curry Chicken & Vegetables

I woke up this morning to quite a lot of snow!

IMG_3815IMG_3821-horzIt is continuing to snow as we speak. I didn’t have to go anywhere today so I have been enjoying it from the inside of the house. Unfortunately my husband had to go to work tonight, so I do feel terrible about that. Poor fella’…

Speaking of my husband, this meal was all his idea. For our last grocery trip, I came up with the pasta idea and this was his. The pasta came out really well but he may have picked the tastier dish. I wasn’t actually going to post about it because I thought it was too simple but after we made it I knew it would be a good one to share.

When out at a restaurant or ordering take out, I never think to order a curry dish. I always enjoy it, but for some reason I always order other things. Don’t you worry though, I help myself to my husbands when he orders it. Next time I will venture out of my comfort zone and get wild with some curry dishes! …Huh?

Anyway, all we had at the house was rice and coconut milk but luckily the ingredients were fairly cheap. We only had to buy chicken (we used boneless, skinless tenders), curry paste, basil and frozen vegetables. I almost said no to the basil because of the cost but in the end it was worth it! Reminder: I need to buy a basil plant again.

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Let’s talk about veggies for a moment. Like most people, I try to buy whole, fresh vegetables when possible. For this meal we knew we wanted a variety so instead of going through the produce area and hand picking a bag of mushrooms, a bag of broccoli, a bag of carrots (you get my point) we went to the frozen aisle and found a mixture of the stuff we like. This one had broccoli, mushrooms, onions, red peppers and carrots. We thawed it under running water when home and had our veggies all chopped up and ready to go! We often buy frozen vegetables for situations like this, just stay away from the ones that have weird seasonings or butter in them.

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I apologize for this next picture, chopped up raw chicken doesn’t look very appealing but I’m leaving it anyway!

Gross.

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We loved preparing this meal because it only involved this one pan and a rice cooker! Easy.

Oh and by the way, we love spicy food so we definitely added in a hefty amount of red pepper flakes!

Once the curry paste was added to the coconut milk, it turned into a lovely golden hue. 

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Serve over rice when finished!

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I am not too familiar with curry dishes, and maybe they are supposed to have more liquid/less rice but this was fantastic and we really loved the outcome. The flavor was really great and I look forward to experimenting with different flavors and veggies! Maybe swap chicken for shrimp next time…hmmmmm. Or should I say MMMMMM!

Red Curry Chicken And Vegetables
makes 4 servings

INGREDIENTS:

  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp brown sugar
  • 1 bag frozen mixed vegetables (broccoli, mushrooms, carrots, onions, etc)
  • 1/4 cup fresh basil
  • Red pepper flakes, to taste (optional)
  • 1.5 lb boneless, skinless chicken tenders, cut into bite sized pieces
  • White or brown rice, for serving. (We used 2 cups, cooked)

DIRECTIONS:

Place frozen vegetables in a colander and thaw with cool, running water. Set aside.

In a large skillet, bring coconut milk to a simmer over medium heat. Stir in the red curry paste and brown sugar, bring to a boil. When it begins to boil, reduce heat to a simmer for 5 minutes.

Add the chicken pieces to the mixture and continue to cook until the chicken is no longer pink in the middle. Add the mixed vegetables and cook until heated through, 5-7 minutes. Stir in the fresh basil and red pepper flakes. Serve over rice.

**Print this Recipe**

November 7, 2012

Quinoa Veggie Fried Rice

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The sun hasn’t been coming out very often AND to add… the sun is down by 5:30. I know, I know… this happens every year so I should be used to it. BUT I’M NOT!!!!

Too dramatic?

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I was hoping to take pictures in front of these big sliding glass doors I have in the kitchen but the light hasn’t been shining into it as much as I would like so most of my pictures have been coming out on the dull side. So I went on a mission to find better light.

And I found it.

I looked everywhere and finally found the sun shining through the upstairs bedroom window. Yes! So I lugged my equipment upstairs, pulled back the curtain, and got to work.

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Dexter was being nosy!

The first photo on this post was taken downstairs, so you can see how much darker it looks. I still need some more practice (because I refuse to use Auto on my camera) but I am happy to have found a spot where the sun shines through most of the day.

With this quinoa dish I didn’t add as many ingredients as I would have liked but it still came together really well. It has broccoli, corn, garlic, onion, shredded carrots, diced eggs, ginger and quinoa with a splash of soy sauce. When I make it again I will have to add more things such as mushrooms, zucchini, shrimp, chicken, cauliflower, etc. Oh and I definitely added a TON of sriracha on before I ate it. I love that stuff.

P.S. Make sure you use a very large skillet, I had to get a different one out halfway through when I realized how much went into this!

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Quinoa Veggie Fried Rice {adapted from this recipe}

INGREDIENTS:

  • 2 tbsp olive oil
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 head broccoli, cut into florets
  • 1/2 cup frozen corn
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tbsp grated fresh ginger
  • 3 tbsp soy sauce
  • Sriracha, for serving

DIRECTIONS:

Heat 1 tablespoon of the olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon of olive in oil in a large skillet (or wok) over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.

Add broccoli. Cook, stirring constantly, until heated through, about 3-4 minutes.

Add corn, carrots and quinoa. Cook, stirring constantly until heated through, about 1-2 minutes. 

Add ginger and soy sauce, gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in eggs.

Serve immediately, drizzled with Sriracha, if you like.

**Print this recipe**

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