Curried Chicken with Basmati Rice

This recipe is from the Southern Living Busy Mom's Weeknight Favorites cookbook. 

1 1/2 lb skinned and boned chicken breasts, cut into 1-inch pieces
2 tsp. curry powder
3 Tbsp. vegetable oil, divided
1 red bell pepper, cut into strips
1 tsp minced garlic
1 (13.5-oz.) can coconut milk
1/2 cup mango chutney
1 tsp soy sauce

1 tsp cornstarch
1 tsp water

Directions:
1. Sprinkle chicken with curry powder.  Heat 2 tbsp oil in large skillet over medium-high heat until hot; add chicken and saute 5 minutes or until chicken is browned.  Remove from pan.

2. Add remaining 1 tbsp oil to pan and head over medium high heat.  Add bell pepper and garlic; saute 2 to 3 minutes or until crisp-tender.  Return chicken to pan and add coconut milk, chutney and soy sauce.  Bring to a boil, reduce heat, and simmer 12 minutes, stirring occasionally.

3. Combine cornstarch and water and pour into chicken mixture.  Bring to a boil over medium heat; boil, stirring constantly, 1 minute.

Serve this chicken over basmati rice. 

I did not have mango chutney so I substituted peach jam.  Also I used rotisserie chicken and it was a great way to make this mean cook in even less time.  To make this vegan just substitute chickpeas for the chicken.

Because we do eat meat...

Oh the joy of grilling season.  Our garden is planted and we are patiently waiting for freshly grown crops.  In the mean time we enjoy the opportunity to grill a variety of meats. 


The other night...Tequila Lime Chicken

6 boneless skinless chicken thighs
1/4 c. tequila
3 c. margarita mix

marinade the chicken thighs for two hours or over night.  We use our vacuum sealer attachment to marinade our meat.

Grill 4-5 minutes on each side.  We had this with a corn and black bean salad.  Super tasty.

Great Black Eyed Peas

This recipe comes to you from the cookbook "Taste and See: American Orthodox Cooking"

This is one of two Lenten recipe books that I own.  It is one that I go to for quick and super easy meals when in a pinch.  Most of the time I have the things in my pantry so I do not have to stress over making dinner at the 11th hour.

Great Black-Eyed Peas

black-eyed peas (I used 2 cans, rinsed and drained)
chopped tomatoes, 1 can
onion, I used 1/2 chopped

Put black-eyed peas, tomato, and onion into sauce pan and simmer.  I simmered mine for about 20 minutes.  I also added garlic powder, pepper, and a little salt.

In the meantime, I cooked some basmati rice so I could serve the peas over something.

I was not sure how this was going to taste but it came out really yummy, serve a salad on the side and dinner is served.

Oh and it tastes better the next day :-)

Pasta, Chickpeas, and Pesto

Just a few simple ingredients and dinner or lunch is served.

Box of pasta...choose any kind you like, we had ziti.
Can of chickpeas, rinsed and drained.
Store bought pesto.

Cook pasta according to directions (as much as needed for your family), when cooked and drained add in chickpeas, add as much pesto as you like and stir.  Serve with mozzarella cheese or any kind you like.

Quick, easy, and super yummy!!!

Butternut Squash Ravioli

recipe by Giada DeLaurentiis adapted by Me

I don't know why but I have been craving butternut squash.  There is something warm and comforting about fresh butternut squash.  Top it with lasagna noodles and OMG instant satisfaction.

Found this recipe on foodnetwork.com

Ingredients

• 1 tablespoon olive oil
• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1/2 cup water
• 3 amaretti cookies, crumbled
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• Pinch nutmeg
• 3/4 cup (lightly packed) fresh basil leaves
• 12 no-boil lasagna noodles
• 2 1/2 cups shredded whole-milk mozzarella cheese
• 1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

I did not use the cookies in the puree, instead I used cinnamon.  Also I did not use basil and let me just say I could have eaten most of the lasagna myself.  It was so good and a definite keeper recipe.

"Beef" Stew Recipe Review

If you have ever started researching vegan foods you will find there are products on the market that are meat replacers.  Recently I found a product called gardein.  I was super excited to try the "beef" stew recipe so last week I bought all that we needed for the recipe in hopes for success.

Here is the recipe:

Gardein Beefless Stew

Ingredients:
gardein beefless tips - 1 package
vegetable oil - 3 tbsp
pearl onions - 10 oz package
garlic, minced - 2 cloves
celery stalks, thinly sliced - 2
carrots, 1/2 inch dice - 2
dried thyme - 1/2 tsp
dried rosemary - 1/2 tsp
flour - 3 tbsp
vegan "beef" stock - 3 cups
dry red wine - 1 cup
medium potatoes, 1/2 inch dice - 2
salt and pepper to taste

Instructions:

Heat oil in a large saucepan on medium high heat, add beefless tips and brown on all sides. Remove from saucepan and set aside. 

Add pearl onions, garlic and celery to saucepan and cook for 3 minutes. Add carrots, thyme, and rosemary and continue to cook for 3 minutes.

Sprinkle in flour, then slowly add broth and wine while stirring.

Add potatoes and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.

Add beefless tips back in and cook for an additional 5 minutes. Season with salt and pepper and serve.

VERDICT - Thumbs down if you include the meat :-(

I was very pleased with the beef flavor that came from the vegan beef stock.  The stew itself without the meat is very appealing to the palate and would satisfy any meat eaters craving in a no meat world.  The vegan beef stock is a product I am likely to use over and over in dishes where I want the taste but can't have the real thing.

I do have a few more gardein products that I will need to try as they were already purchased although now I'm a little apprehensive.