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Monday, April 6, 2015

Recipe Review from 3/30/15, Minicon 50, Remodel Update

Busy busy week last week!   If you are just tuning in and/or catching up, the Husband and I have temporarily packed up and moved out of our little (and I do mean little) farmhouse for a kitchen remodel.  It was the contractor's first week - carpeting has been removed (yay! grossness out!), a half wall dis-mantled, counter tops gone, cabinets gone, first layer of wall exposed (between whatever was on top and whatever is underneath.  I might be missing a couple things, but that's the gist of it.  (Pictures are posted at the bottom). 

Then, Thursday through Friday I was at Minicon 50! This was my 21st Minicon (consecutive).  Wow...where has the time gone?  Guests of Honor included Larry Niven, Brandon Sanderson, Jane Yolen, Michael Whelan, Tom Doherty, and Adam Stemple.  A full line-up of veritable celebrities!   Overall, it was a fairly quiet convention for me.  I had a hard time finding panels that engaged me or kept my interest. The exception being  Michael Whelan's slide show - I could have listened to him for another hour beyond what he was able to give the group.  LOVE his work. 

And, recipes, yes.  I had some...maybe just one?

The Meal Plan:
Mon (yoga) leftover shredded pork
Tues - Quick Chicken Curry
Wed (AM yoga) Quick Chicken Curry
Thurs - Friday (MINICON!) slow cooked "Hunter's Stew"

Quick Chicken Curry (Ckng Lght March, 2015)  gluten free
This was indeed quick.  I did two substitutions - one because I had no idea where the cornstarch was - used flour instead - and I subbed chicken tenders instead of breasts.  Smaller and didn't have to cut up.   I did lose my fresh garlic in the move, so I added some powdered ginger to the flour mixture instead.  Not the same, but more of a flavor bump than anything.  I also added a yellow pepper to the snowpeas and onion mixture for a bit of color and flavor. 

I did not think this was a spicy dish, more flavorful than anything.  Serving saucy mix over rice was perfect - a great way to catch all the yummy goodness. 

This made 2 meals for two of us.  Recommended.

1 tablespoon cornstarch
photo from
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices
5 teaspoons canola oil, divided
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
3/4 cup vertically sliced yellow onion 
1 yellow pepper, thinly sliced 
1 1/2 cups snow peas, trimmed
1/4 cup water
1 cup light coconut milk
1 tablespoon red curry paste
1 1/2 tablespoons fresh lime juice
2 cups cooked brown rice  
1 hot red chile (such as jalapeño or Fresno), stemmed, seeded, and thinly sliced lengthwise
1/4 cup fresh cilantro leaves
1. Combine cornstarch, 1/2 teaspoon salt, pepper, and chicken in a medium bowl; toss to coat.
2. Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes or until browned, stirring after 2 minutes. Add ginger and garlic; stir-fry 30 seconds. Place mixture on a plate; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion; stir-fry 3 minutes. Add snow peas and 1/4 cup water; stir-fry 1 minute or until water evaporates. Stir in milk and curry paste. Return chicken to pan; cook 2 minutes or until sauce thickens slightly. Remove from heat; stir in juice and remaining 1/4 teaspoon salt. Serve curry over rice; top evenly with chile and cilantro.


Debris in the living room. It's coming apart!

Half wall is gone!  Nozzle was where stove sat.

Starting to expose some interior walls in the kitchen

Just another view of interior walls in the kitchen

View from entryway looking at kitchen wall.

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