craig cooks chicken curry

the other night, craig ventured into the kitchen again.  i love cooking, so i tend to hog the kitchen, but, once again, craig impressed me with his cooking savvy.  ...must be from watching me  : )

my handsome fiance made chicken curry with chickpeas.  yum!  inspired by both his love for thai massaman curry and a men's health recipe from the march 2011 magazine.  we invited my sis, han, over to share his creation and watch 127 hours.  (and, bonus!  she arrived with some lovely desserts from a nearby caterer.)

chicken curry with chickpeas
serves 4

1 vidalia onion, sliced
1 tbsp red curry
1 tsp olive oil
2 chicken breasts, cut into tenders
1/3 cup chicken broth
1 cup plain low-fat yogurt
15 oz can chickpeas, rinsed
3 cups spinach, chopped
salt & pepper

1.       in a large pan, sauté the onion and curry powder in oil.  season with salt & pepper.  cook until onions are translucent and softened.

2.       season the cubed chicken with salt & pepper and nestle them into onions.  add chicken broth and cover pan with lid and cook until chicken is cooked through, about 3 minutes.

3.       stir in yogurt and cook for 1 minute more, uncovered, then add the chickpeas and spinach.  cook until the spinach is wilted and the chickpeas are warm.

we enjoyed our chicken curry over quinoa (keen-wa), but it would also be great over couscous or rice.

no chickpeas?  no problem.  any canned bean will do, just be sure to rinse them well before cooking to eliminate excess salt.

we enjoyed some bully hill red with our meal.  smooth & slightly sweet.  this wine complemented the spicy curry fabulously.

and then, it was time for dessert.  thank you, hannie!

pb brownie, chocolate cupcake with vanilla buttercream & dark chocolate mousse!  oh my!

original recipe from men's health march 2011

like craig's menu?  check out his crab cake recipe {here}.  they were some of the best i've had.  seriously.

we're leaving this afternoon to head up to craig's parents' house in ny for the holiday weekend.  then we're driving back down to nj on sunday afternoon to enjoy easter dinner with my family.  should be a fun (and busy) weekend.

i hope everyone has a wonderful weekend and a very happy easter!  tgif.

black bean cakes

black bean goodness

craig and i have been attempting to do carb-free dinners.  i tend to subsist on carbs, so the transition has given me a much needed daily reprieve from my cereal, oatmeal, rice, pasta, bread lifestyle.  in my ongoing attempt to be creative in the kitchen, i made black bean cakes last night...and they turned out pretty good : )  so, i thought i'd share the recipe in case any of you want a crab-free evening!

black bean cakes (for two)

1 small onion, chopped
1/4 red pepper, chopped
1 tbsp garlic, chopped
1 tbsp olive oil
1 15oz can black beans, rinsed
salt & pepper

chopped peppers

1. saute onion, pepper and garlic in 1 tsp olive oil until softened and lightly browned.  season with salt & pepper.

2. mash all but 1/3 cup black beans and add 1/2 of onion/pepper mixture (reserve other 1/2 for topping).

3. toast the reserved 1/3 cup beans in 1 tsp olive oil  for a few minutes (season with salt, pepper and additional garlic if you want).

4. add toasted beans to mashed beans/onion/pepper mixture.  form patties - you should be able to get approximately 8 small cakes.

5. saute cakes in remaining olive oil over medium heat for a few minutes on each side until browned.  season with more salt & pepper.  (beans can be bland, so be sure to "layer in" seasonings.)  fyi: cakes will be soft (like mashed potato texture) with a thin crispy shell.

dinner time.  come and get it!

serve over chopped romaine and top with curry sour cream and remaining onion/pepper mixture.
feeling crazy?  also top with chopped pickles.  they add a great salty crunch!

yum!

for you health nuts out there: 75 calories/cake.  oh yeah, and they're vegan!.

squash, acorn squash

when i was grocery shopping today, i came across a squash display.  spaghetti squash.  butternut squash.  and (ahha) acorn squash.  feeling inspired and "fallish", i was compelled to purchase said acorn squash and craft a hearty meal.  stuffed acorn squash it is...

stuffed acorn squash for two

1 acorn squash
1/2 large vidalia onion, chopped
1/2 frozen veggies (i chose corn & peas)
1/4 lb ground turkey
1/4 cup red sauce
5 tsp maple syrup (i know that's a weird way to write it, but you'll see why...)
cinnamon
curry
salt
garlic, chopped

preheat oven to 375.  cut acorn squash in 1/2 and scrap out seeds and place cut-side up on a baking sheet.  i didn't have butter (oh well) so i did a light spray of butter-flavored cooking spray, a drizzle of syrup (1 tsp on each half) and a sprinkle of sea salt and ground cinnamon.  on to the filling...


i then sauteed the onion, (defrosted) veggies, garlic (about 1 tsp) and turkey.  i seasoned the filling with another dash of cinnamon & curry, salt, 1 tsp of maple syrup and the red sauce.  then i spooned the mixture equally into the two halves (there was a little extra for craig to enjoy) and covered both halves loosely with foil.

then i put the squash in a preheated 375 degree oven and baked it for 30-40 minutes, until flesh was getting tender (check w/ knife).  i then removed the foil, drizzled each 1/2 with 1 more teaspoon of syrup and baked for another 15-20 minutes.

the best way to enjoy it is to scoop out all the tender squash and mix/mash/mush with the fillings and dispose of the skin.  (it may not be pretty, but it tastes so good!)
yummy!.

how to win friends & influence people

so, you want to know the real secret to winning friends and influencing people?  bake them bread.  it never fails.  my sister shared this no-knead (super easy/simple/fun) bread recipe with me a while back, and i've been enjoying homemade, fresh baked, yummy bread ever since.  so, i guess the cat's out of the bag.  i can no longer impress people with my super refined bread baking skills once they read how easy it is...

bread

...oh well.  it's totally worth it.  fresh baked bread for all!  (this recipe makes 3-4 boules)

3 cups warm water
1 tbsp yeast
1/2 tbsp salt
6 1/2 cups flour

1 large bowl - that will allow dough to quadruple in size
clean dish cloth

mix yeast and warm water.  add salt.  add flour.  mix with wooden spoon until dough forms a loose ball.  do not to over mix.

leave dough in bowl and cover bowl with dish cloth.  allow to rise for 2 hours.  dough will quadruple in size.

at this point, you have a few options.  you can cover dough/bowl with plastic wrap and foil and refrigerate for a few hours (or up to 3 days).  i recommend this because cool dough is much easier to handle.  or you can freeze the dough (for months).  or you can bake it immediately.  or a combo of all three : )


mmm...bread....

whichever you choose, when baking time comes, flour your hands and work surface and take approx. 1/4 of the dough and form a boule (i.e. round loaf) by folding dough in on itself, so the top is round and smooth and all "loose ends" are tucked under loaf.  (tip: when forming boules, it's a great time experiment with add-ins.  my personal faves are homemade pesto, asiago cheese or pecans, cinnamon and sugar.  to evenly distribute, flatten dough and spread fillings over it.  then fold dough in half.  then in half again.  then form boule by tucking ends under loaf to form a sphere. yum!)

place the boule on an oiled baking sheet (sprinkled with cornmeal if you have it) and allow to rise, uncovered, for 40-60 minutes.  before baking, cut a slash or two across top of dough to allow air to escape during baking.

then bake at 425 degrees for 25-30 minutes.  when dough is golden brown and smells intoxicating, it's done.

(if you're going to use the dough to make a pizza crust - which i highly recommend - you can skip the "second rise".  just take dough out of fridge, flatten it, top with sauce, cheese, veggies, amazingness, etc. and bake at 425 for 25 minutes or so and enjoy : )

pizza pizza

once people sample your fresh baked bread, you'll have more friends (and allies) than you'll know what to do with.

happy weekend!  hope it includes the smell of homemade bread - mine will : ).