Archive for February, 2011

Chicken Curry With Cashews

Every time I make this, I wonder why we don’t eat it more often.  It’s a cheater’s curry, made with curry powder instead of a customized blend of spices, but it’s incredibly tasty and takes barely any active cooking time at all.  I bet it would work great in the slow cooker – note to self: try that sometime!

The original recipe is from Gourmet and can be found here on Epicurious.  The recipe as I made it tonight is after the jump.

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Chicken Fajita Chili

My brain is too fried to say anything funny or interesting about this chili.  It’s a chicken chili, with bell peppers in it, hence “fajita chili.”  It’s from a magazine, don’t know which one.  Been in the index card box a while, and we make it pretty often because it’s quick and easy and tasty and falls nicely into the “spicy bowl of stuff over rice” genre that we love so much.

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Smoky Chicken Pasta

This is one of those recipes where I  *finally* decided to write down the changes I made right there on the index card next to the original recipe.  Primarily, this is so that I can hand the card to DH some day and say “Make this” without having to add “but instead of vegetable oil use pancetta and add a diced onion and leave out the heavy cream, oh, and make sure the goat cheese is the kind coated with pepper.”  Also I’m writing it down here so there’s a record even if the index card gets all smeared.  Ta-da!

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Catch-up post!

Friday – chicken enchiladas.  This is an America’s Test Kitchen recipe and as such requires very little re-jiggering, so I’m just going to post the link.  Chicken Enchiladas With Red Chile Sauce. Yes, it’s behind a paywal l, but you can see it for free if you sign up for the 14-day trial.

Saturday – keema.  Husband cooking!  DH’s father is a diplomat, meaning DH grew up traveling all over the world.  This recipe comes from my mother-in-law from when they lived in India.  It can be made with beef (easier to get in the US) or lamb (more authentic for obvious reasons).  This week we made it with some of the amazing ground beef my parents gave us from the 1/4-cow they bought direct from a farm. OMGYUM.

Like nearly all Indian recipes, the list of ingredients is long, but most of them are spices and therefore this recipe is far less intimidating than it looks. Read the rest of this entry »

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IKEA Meatballs, Roast Potatoes & Brussels Sprouts

…aka “stuff from the freezer” night!  Originally I was thinking this would mean a FreshDirect pizza or leftover pasta e fagioli, but then I remembered I had potatoes in the fridge I needed to use up, and half a bag of IKEA meatballs in the freezer. (And brussels sprouts, which I had because they were on sale this week.)

The potatoes and brussels sprouts got tossed in more of the same garlic oil as last night’s broccoli, plus a smidgen of mustard.  Then I roasted them in a 400-degree oven until they were browned and crispy.  NOM.

The meatballs I tossed in the slow cooker with two packets worth of IKEA meatball sauce – just a couple of hours on low to heat everything through.  ALSO NOM.

Meatballs, potatoes, sprouts

"Can I have another meatball?"

As for Dylan, I believe the picture speaks for itself.

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Tilapia, Broccoli, Brown Rice

Last night I did something I rarely did – I made two versions of dinner.  One kid-friendly, one not so much.  This generally only happens when we’re having something (like pan-fried tilapia) which is made “to order” anyway, and I can easily leave out an adult ingredient for one portion.  In this case, Dylan’s fish did not get dredged in the hot chili-garlic sauce before sauteing.

The brown rice and broccoli I made earlier in the day, while Aeryn was napping, so all I had to do at dinnertime was pop the rice in the microwave, the broccoli back into a warm oven, and fry up the fish.  When I go back to work, I guess that kind of prep work will have to happen on Sundays.  So much organizing!

Read the rest of this entry »

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Menu Plan Monday

Menu Plan Monday

I’ve decided to join the Menu Plan Monday pack over at I’m An Organizing Junkie, so this should be a regular feature here going forward.

Monday: Pan-fried tilapia w/ chili-garlic sauce, broccoli, brown rice

Tuesday: Something out of the freezer (pizza or pasta fagioli IKEA meatballs, roast potatoes, brussels sprouts), green salad

Wednesday: Sisters are bringing lasagna!

Thursday: leftovers

Friday: Keema (Ethan cooks!)

Saturday: Enchiladas

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Spaghetti Zucchini Pie

Yet another recipe from No Whine With Dinner – I’m on a roll, what can I say.  Actually what happened was we’d originally planned on leftovers tonight, but then I couldn’t schedule the groceries to be delivered tomorrow morning like I wanted (note to self, just reserve the damn timeslot already) so I had to push everything for next week over one day, and then yesterday I was flipping through the book looking for the chicken stew for last night and I saw this recipe and was like “dude, I already have most of these things!” so I decided to add in another meal this week instead of trying to stretch the leftovers an extra day.

Anyway.

  • As with everything, I messed with the proportions and made a few other changes, so what’s below doesn’t match what’s in the book, should anyone be inspired to buy it based on my cooking.  (Ok, in the grand scheme of things I didn’t change all that much.  I doubled the zucchini, made my own pasta sauce, used fresh basil instead of dried.  And probably upped the cheese, though I couldn’t say by how much since I didn’t measure it.) Read the rest of this entry »

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“Greek” Chicken & Chick Pea Stew

Another good one from No Whine With Dinner!  The best thing about this stew is that it takes about thirty seconds to put together – just toss everything in the slow cooker, wait 4 hours and you’re done.  Ok, you also have to make orzo at some point before those 4 hours are up.  But honestly, this is one of those recipes that just makes you want to kiss whoever invented the slow cooker.

The other best thing about this stew is how much Dylan loves it.  I mean, it got him to eat feta cheese AND olives.  I suspect sorcery is involved.

Since I’ve been home on maternity leave, I haven’t yet had a chance to test whether or not this can be left on low for 8 hours instead of 4 – the whole point of a slow cooker, IMO, is that it makes dinner for you while you’re out of the house doing other things, so if I want to keep making this dish after going back to work, it needs to be something I can turn on in the morning and come home to around 5.  Or I could upgrade to a slow cooker with a timer.  (My current one cost $15 and has one dial with four settings – High, Low, Warm, and Off.  It’s not fancy, but it works.)

I changed this recipe a bit – ironically for a cookbook written by two nutritionists, my main complaint with many of the recipes in No Whine is that they don’t contain enough vegetables!  Granted, I’m not dealing with a super-picky eater, but most of these “makeovers” seem to take food that would normally contain no vegetables, and add ONE.  In this recipe, the vegetable is…chick peas.  Buzzah?  So I swapped out the canned tomato sauce (blech) for a can of whole peeled tomatoes, and added 2 red bell peppers, a zucchini, and 10 oz of fresh baby spinach.  Nom nom nom.  Now it’s healthier AND prettier.

One note – there is no salt in this recipe for a reason.  Between the olives and the feta cheese, it really doesn’t need any more.

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Tuna Noodle Casserole

Ironically, my last post on this dish was almost exactly two years ago. Click for the recipe:

http://kitchen.creepyturtle.net/2009/01/30/tuna-noodle-casserole/

Do not be tempted to gussy up this stuff with anything fancy or homemade – this is strictly a too-tired-and-broke-need-comfort-food kind of dinner.  And it makes great leftovers.

(No pictures tonight on account of I forgot to take any.  But this is one of Dylan’s favorite meals, and he even eats the vegetables.)

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