The Chef made a super yummy yellow chicken curry tonight! Being the usual me, I tried to promote the possibility of adding some kind of veggies (e.g., green peas) to the curry, but I wasn’t permitted to because the Chef in the house likes to stick to recipes à la lettre. 🙂 For a vegetarian version of this curry, I think roasted cauliflower would be a great substitute for chicken!
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon grated fresh ginger
3 tablespoons curry powder
1 teaspoon paprika
1 bay leaf
1/2 teaspoon white sugar
Salt to taste
2 skinless, boneless chicken breast halves, cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yoghurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Heat olive oil in a pan over medium heat.
Sauté onion until lightly browned.
Stir in garlic, ginger, curry powder, paprika, bay leaf, sugar and salt.
Continue stirring for 2 minutes.
Add chicken pieces, tomato paste, yoghurt and coconut milk.
Bring to a boil, reduce heat and simmer for 20 – 25 minutes.
Remove the bay leaf.
Stir in lemon juice and cayenne pepper.
Let it simmer for 5 additional minutes.
It’s now ready to be served – with rice, bread or Naan.
2015 is here and I thought I would try ‘making a comeback’ by posting more regularly (maybe weekly or bi-weekly). In the past year or so, I have been posting my food pictures mainly on Instagram (among all other photos I take in my daily life). That said, with the new year come the New Year’s resolutions, including eating healthier, being more organized and disciplined.
The first recipe of the year is “Sweet Potato Nachos” inspired by one of Oh My Veggies‘ weekly meatless plans. I first made this last year, and I remember it was quite flavourful. Then I kind of forgot about it, until recently. This is a very easy dish to make, as a snack, or a simple meal. You can customize it with your preferred toppings, and you can also decide on how much topping you want to use.
2 large sweet potatoes, peeled and sliced into thin rounds
Salt and pepper
Shredded cheddar cheese
A can of black beans
Green onions, chopped
Preheat the oven to 400° F.
Toss the thinly sliced sweet potatoes in a bowl with olive oil, salt and pepper.
Place the sweet potatoes (in single layer preferably) in a baking pan and put it in the oven for 20-25 minutes.
Once the sweet potatoes turn brown and crispy, you can flip them so that the other side also cooks well.
Remove the pan from the oven and add the celery, black beans and cheese on top.
Bake for another 5-7 minutes.
Take the pan out and top with remaining shredded cheese, avocado, green onions and sour cream.
This year, winter lasted forever, spring just settled in with sun-rain-rain-sun-rain-hot-cold-hot-cold-cold-cold and summer might last for a month! But that’s ok as the shorter it is, the more we will cherish it, right? =)
Spring and summer mean less cravings for comfy food, at least in my case, and more determination to stick to healthy diets. And also, we bought a healthy meal plan this week which tells us what to eat every day at every meal. This makes it sooo easy as we don’t need to think so hard about what to cook every day. Being organized and having a plan for the whole week with easy to prepare dishes is all it takes to eat healthier. It’s easy to say “let’s just eat out” when you are starving after work, and have nothing in the fridge and no idea what to cook!
So today I made a simple and quick salad using boiled quinoa, black beans, corn and zucchini.
Quinoa is known to be a superfood, filled with protein, various vitamins and minerals and the seeds look so pretty, but I don’t consume it enough. I think I still have the pack that I bought a year ago… I just forgot about it, until lately when I told myself repeatedly that I’m going to use it more in my recipes.
So here it goes!
1 cup cooked quinoa
1 cup cooked corn
1 cup chopped zucchini
1/2 cup black beans rinsed from can
1 green onion, chopped
1 jalapeno, chopped
1/8 cup cilantro, chopped
Freshly squeezed lime to taste
Boil water and cook the quinoa for 20 minutes or until you see the grains uncoil and they are soft.
Combine all ingredients with the cooked quinoa and mix.
Squeeze lime on top as desired
Salt and pepper and other spices (I used a bit of cayenne pepper, paprika and a little bit of tumeric) to taste!
On a nice Saturday morning, you wake up late, when the sun is so high in the sky and you feel unbelievably hungry. You open the fridge to see what good food you could have and realize there’s just nothing… You see a few eggs left, some mushrooms, a cucumber and some leftover plain rice from the night before. You open the freezer and see a little bit of frozen Edamame and corn. Then it all clicks in your head, and you know exactly what you should make for a comforting quick and easy brunch: STIR-FRIED RICE! 😉
Frozen Edamame beans
Salt and pepper
Fill a small pot of water and wait till it boils
Add the frozen Edamame beans with some salt and cook for 3-4 minutes
When done, let it cool a bit, then remove the beans from their pods(shells) and keep them in a bowl
Lightly beat the eggs with salt and pepper in a bowl
Heat your wok and add 2 tablespoons of oil, and when hot enough, pour the egg in to make an omelette
Tear the omelette with your spatula into small pieces and remove from wok
Turn the heat up on the stove; add oil again and fry your garlic until lightly brown (garlic is optional)
Toss the frozen corn, mushrooms, cucumber in the wok and stir fry for a few minutes
Add some salt and pepper
Add the cooked rice, preferably from the night before and mix everything thoroughly together with some soy sauce until all ingredients and rice are well blended
Add the omelette egg back into the pan. Mix again and spread some minced spring onions on the rice.
How to make good rice:
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, for about 20 minutes. It’s best to use rice that was made the day/night before because freshly cooked rice would be too hot, soft and sticky… unless you like your stir-fried rice mushy 😛