Posts Tagged ‘carrots’

Easy Chicken Curry

Need an easy chicken curry recipe in a hurry? Throw together this yellow chicken curry dish with potato, carrot, and onion for a quick weeknight meal.

Easy Chicken Curry

Evidently, a year ago I had already busted out the eggnog in my baking. I can barely wrap my head around the fact that it is December already let alone bust out the eggnog. Did you know that this time last year I was only 10 days away from graduating with my PhD? I had already defended and passed my dissertation in September but awaited the ceremonial part. Maybe I should plan something special for my 1 year graduation anniversary… more of that later.

Let’s make curry. This recipe is fairly quick and easy, making it a good weeknight meal. Just don’t do what I did and completely forget to add the onions. While eating it I sat there pondering why it didn’t taste quite right, as if something was missing. Oh look there’s the onion I was supposed to chop up and cook in it. And you better believe I cooked up that onion and stirred it in. I have to admit however, that this was not my favorite curry recipe. It was pretty good but I think it would have been better if I had made it with coconut milk. The evaporated milk just didn’t have the depth of flavor I was looking for, so next time I will try coconut milk and have reflected this option in the ingredients.

One year ago: Eggnog Cheesecake Bars with Cranberry Swirl

Two years ago: Hot Cocoa Blossoms

Four years ago: Latkas

EASY CHICKEN CURRY

Serves 4

Ingredients:

2 Tbsp olive oil

1 lb. boneless, skinless chicken breasts, cubed

1 lb. baby red skinned potatoes, quartered

2 carrots, peels and sliced

1 small white onion, sliced

1 Tbsp curry powder

1 cup plain Greek yogurt (I used whole milk Chobani)

1 (14 oz.) can evaporated milk (or coconut milk)

1 tsp salt

1 tsp ground black pepper

2 cups cooked basmati or jasmine rice

Fresh cilantro leaves, for garnish (optional)

Directions:

  1. In a large skillet over medium heat, add 1 tablespoon of oil. Add chicken and cooked until no longer pink. Transfer chicken to a plate.
  2. To the same skillet, add about tablespoon of oil followed by the potatoes, carrots, and onion. Cook, stirring occasionally, for 10-15 minutes, or until potatoes are tender. Add curry powder and cook for another minute, stirring constantly.
  3. Reduce heat to low. Stir in yogurt and milk and cook, stirring occasionally, for 3 minutes, or until starting to thicken. Stir in salt, pepper, and chicken. Serve over rice and garnish with cilantro, if using.

Source: Adapted from Semi-Homemade, September/October 2010.

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Spatchcocked Turkey with Champagne-Thyme Gravy & #OXOTurkeyDay Giveaway

The biggest Thanksgiving problem is always how much oven space and time the turkey hogs. Try this sptachcocked turkey that not only takes up less space but is done in 90 minutes!

Friendsgiving 3

Turkey, the Thanksgiving staple. However I actually did try to convince my parents into having smoked ham this year instead but that was meat with instant dismissal. Maybe for Easter. It is true though, all the potatoes, green beans, and stuffing seems better fit for turkey. So a turkey is what I cooked when I hosted Friendsgiving at my friends home, marking only the second time I have ever cooked a Thanksgiving meal and both times in someone else’s kitchen. Thankfully I brought along some trusty OXO tools to make this adventure less stressful than the last time, because cooking in someone else’s kitchen is never as easy as your own.

  • Poultry Lifter – This is one heavy duty tool used to lift your turkey unscathed onto the serving platter.
  • Twine Dispenser – Although I did not need twine for a spatchcocked turkey this is a really handy tool if you do truss your turkey or use twine in other baking/cooking adventures. Pork loin roulade anyone?
  • Angled Baster with Cleaning Brush – Whether you are basting your turkey or sucking up the pan drippings everyone needs a good baster. It even has little feet for resting on the counter.
  • 2 Cup Fat Separator – Easily removes fat from pan drippings, comes with it’s own stopper and strainer, had measurement markings, and is heat-resistant.
  • Stainless Steel Butter Dish – Pass the butter! And don’t worry about butter fingers with this good grips butter dish.

OXO Turkey Day 1
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Slow Cooker Minestrone Soup & Giveaway

Summer nights are coming to an end. Get ready for cooler temperatures with this hearty slow cooker minestrone soup.

Slow Cooker Minestrone Soup 1

While I like to use my slow cooker year round, now is the time of year when slow cookers typically are used most. Not only has school started for those of you who are students or have kids but the temperatures are starting to decline. As such, the demand for easy weeknight dinners has increased and warm soups/strews are becoming more appealing. I may no longer be a student and do not have kids, but I can still appreciate a comforting soup on a cool night (whenever those decide to get here in TN).

Slow Cooker Minestrone Soup 3

Red Gold was nice enough to send me some of their tomatoes to play around with in my slow cooker. I figured since we are on the verge of summer and fall why not make a soup that takes advantage of the remaining summer produce? This minestrone is almost like the kitchen sink of soups, made with cannellini beans, onion, carrot, celery, zucchini, spinach, rosemary, pesto, and a can of Red Gold’s petite diced tomatoes with garlic and olive oil. Just wait until those aromas smack you in the face upon arriving home after it cooked all day, you’ll want to dive right in there.

I also happen to have a Red Gold Apron to giveaway to one reader. To enter use the Rafflecopter at the end of this post and answer the prompt in the comments section. But wait, there’s more!

Slow Cooker Minestrone Soup 2

Red Gold is hosting a “Red Gold 2-a-day Crock-Pot Give-a-way” running from today September 17 through October 8 on their Facebook page. As the promotion title suggests, they will be giving away two Red Gold branded Crock-Pots every day during for three weeks. Click over to their Facebook page to enter: https://www.facebook.com/RedGold.

One year ago: Pumpkin Spice Pizzas

Two years ago: Loaded Baked Potato Dip
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Creamy Peanut Chicken with Rice

This creamy peanut chicken packs a lot of flavor into a quick and east weeknight meal. Serve it over rice and you’re ready to dig in.

Creamy Peanut Chicken with Rice 2

Coolest thing that happened over the weekend? My team and I won Harry Potter trivia on Saturday night! With 21 teams, we were convinced we would be trailing after missing 4 of 32 questions in the first half. As we listened to them counting down the top 15 teams we began to get worried as they neared the top 5 and we had not yet heard out team name – could we really have been worse than #15? 5 – not us, 4 – still not us, 3 – could we really be in the top two? 2 – yet again not us. Low and behold we were rocking the #1 spot! Tension rose for the second half as we fought to retain our throne of nerddom and despite missing a few more questions we the reigning champions in the end. To make it even sweeter we won half of money collected to participate ($5/person) which amounted to $200 or $50/person. Who knew Harry potter knowledge could earn money? We proceeded to bar hop around the Knoxville Market Square-area to celebrate.

Coolest thing that you should cook this week? This creamy peanut chicken made with coconut milk, peanut butter and just a little kick thanks to some garlic-chili paste. Lots of flavor for a quick weeknight meal.

Creamy Peanut Chicken with Rice 1

One year ago: Blueberry Cheesecake Ice Cream

Three years ago: Broccoli Garbanzo Pasta
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Lemon Chicken Orzo Soup

Hearty chicken, veggie, and whole wheat orzo soup with a refreshing lemon broth seasoned rosemary and parsley. Comforting but not too heavy for the summer.

Lemon Chicken Orzo Soup

Homemade soups usually hit their prime during the fall and winter months but who says you cannot enjoy soup during the summer? This lemon broth based chicken and whole wheat orzo soup is comforting yet light enough to enjoy despite the heat outside.

In family news my nephew Luke has been exceptionally good with his new little brother Griffin. He actually requested to hold him one day and has been showing him how to do tummy-time. Sounds like he’s going to be a good big brother! Hopefully I will get an opportunity to venture out there soon and then will shower you all with photos sweeter than any cookie photo you’ve ever seen.

One year ago: Slow Cooker General Tso’s Chicken

Two years ago: Dark Chocolate Banana Peanut Butter
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Crispy Peanut Tofu & Cauliflower Fried Rice

Skip the rice and go meatless with this vegetarian cauliflower fried rice topped with crispy tofu and a peanut-soy sauce. With all that flavor you won’t notice that it’s not real rice!

Crispy Peanut Tofu & Cauliflower Fried Rice 1

What a crazy World Cup game yesterday! I had my bets on Germany but was expecting a close game, as I am sure most people were. After the 4th goal I was completely at a loss for words. By the 6th goal I stopped paying close attention and was attending to other things, therefore missing the final two goals making it a 7-1 win for Germany. I don’t think I’ve ever seen a score that high ever in soccer, even when playing on my own club teams growing up. What a sad way for the hosting country to be booted out of the race. At least they get to play in the third-place game. On the up side, I’m even more impressed with the USA team keeping Germany to one goal in our game!

But moving on to this stir fry. After seeing a couple recipes for cauliflower rice I was sold. All I needed was to get my hands on some cauliflower, and after my broccoli/cauliflower/cabbage U-picking adventure that mission was completed. The texture of the cauliflower may not exactly resemble rice but it was close enough that neither myself nor my dad were overly aware of the substitution. As for the tofu, it was so sufficiently drained and dried that it sucked up all the flavors from the peanut-soy sauce, resulting in some of the best tofu I’ve ever had. If you’re been looking for a super-vegged out meatless meal, I highly recommend trying this.

Crispy Peanut Tofu & Cauliflower Fried Rice 2

One year ago: Salted Nutella Caramel Chocolate Chip Cookie Bars
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Carrot Cake Breakfast Cookies #BrunchWeek

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

BrunchWeek 2014 Logo

Check out all the amazing recipes today:

Brunch Beverages:

Brunch Eggs:

Brunch Mains:

Brunch Breads:

Brunch Fruit and Sides:

Brunch Desserts:

Carrot Cake Breakfast Cookies 1

Cookies for breakfast are even more acceptable when it’s cookies for brunch! These cookies were inspired by the “vegetable dessert” lovingly known as carrot cake. At first, it took a lot of restraint to not top these off with cream cheese icing, just like it’s dessert-cousin. In an effort to keep these breakfast cookies more breakfasty and less desserty, I topped half of them with shredded coconut (half without for the coconut haters). This small addition made all the difference, adding just the right amount of sweetness without being overbearing. And now you can start your day with cookies (without the guilt and/or judging eyes).

Carrot Cake Breakfast Cookies 2

Today may be my final #BrunchWeek recipe post, but there are still two more days until the finale. There are a lot of great prizes which you should not miss out on, so be sure to enter using the Rafflecopter widget at the end of this or any of my posts this week. Learn more about the specific items up for grabs HERE.

One year ago: Mini Greek-Style Meatloaves

Two years ago: Homemade Imo’s Pizza

Three years ago: Avocado Fries
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Carrot Cake with Cream Cheese Frosting

This carrot cake is the only recipe I have ever used. It is perfectly moist and surrounded by cream cheese frosting, proving it’s relevance beyond Easter.

Carrot Cake 1

Easter may have been yesterday but it’s never too late to share a carrot cake recipe. Especially when it’s my favorite carrot cake recipe and have already managed to go 3.5 years without sharing it with the masses. The original recipe called for just white granulated sugar but I use half white and half brown sugar while also reducing the oil a little bit and find that it is perfectly moist. From there you can mix in walnuts, pecans or raisins if you so desire. But don’t forget the cream cheese frosting! I even added halved baby carrots on top for decoration.

Carrot Cake 2

Three years ago: Peanut Butter, Banana & Nutella Bars
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Slow Cooker Corned Beef with Rutabaga and Carrots

Corned beef for St. Patrick’s Day is like turkey for Thanksgiving – you just gotta have it! My favorite slow cooker corned beef recipe gets a new twist with rutabaga in place of the potatoes.

Slow Cooker Corned Beef with Rutabaga and Carrots

Happy St. Patrick’s Day! Every year I say I am going to make something different, such as an Irish beef stew, shepherd’s pie, or some kind of sausage dish, but always end up resorting to my tried and true slow cooker corned beef. I do change it up with a different glaze or an alternative cabbage preparation but this year had just a small new twist with rutabaga in place of the potatoes and roasted Brussels sprouts instead of cabbage.

Stick around tomorrow and Thursday for recipes that use up any leftovers you may have after today’s feast!

One year ago: Hidden Pot o’ Gold Cupcakes

Two years ago: Split-Pea Soup

Three years ago: Creamy Baked Chicken Taquitos
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Southwestern Oven-Fried Chicken Salad with Avocado Dressing

If I could eat avocados in every meal of the day, I’d be one happy camper. Which means I was super excited to have a double dose in just one meal with this salad – fresh sliced avocado in a salad topped with avocado dressing. The dressing is definitely the star of this dish, but along for the ride is some oven-fried chicken which has taco seasoning mixed into the breadcrumb coating. Crunchy, creamy, fresh and zesty. What more could you want?

Southwestern Chicken Salad with Avocado Dressing

One year ago: Bacon-Cheddar Cauliflower Chowder
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