Not much to say about last week - the weather finally turned nice in my corner of the world, the snow is gradually melting, I got to sit out on the porch a couple of late afternoons; mind, I was in my fleece jacket and a blanket - but I was OUTSIDE! And I made a couple of new recipes.
The Meal Plan:
Sat (L) leftover soup (S) Spaghetti casserole
Sun (L) leftover spaghetti (S)
Mon (yoga/bkgrp) leftover spahetti
Tues - Spicy Pumpkin Soup
Wed - leftover soup
Thurs (yoga) - leftover soup
Fri - TBD
Lunches - Butter chicken
Spicy Pumpkin and Corn Soup (Taste of Home, Soups) vegetarian option
Yes. What you see is what you get, and what you get is surprisingly tasty. It is on the mild side, so if you require more zing! Then add a pinch of cayenne. I would make this again. I would happily make this for lunches for the week. This would be a perfect cool weather soup with a grilled cheese sandwich. Recommended!
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| photo from Taste of Home |
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn
1 can (10 ounces) diced tomatoes and green chilies
2 cans (14-1/2 ounces each) reduced-sodium chicken broth (or veggie broth)
1/4 teaspoon pepper
In a large saucepan, mix all ingredients. Bring to a boil. Reduceheat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Slow Cooked Butter Chicken (Eating Well Jan/Feb 2019)
This was my lunches for the week. I needed simple, I needed easy. Which this was. What is wasn't was flavorful. Granted, my cardmom is not the freshest anymore, but one with think the ginger, garlic and garam masala would have been adequate. Ah...nope. All in all, very bland and really nothing to be said for the Indian spices.Recommended with reservations.
Made 6 servings.
2¼ pounds boneless, skinless chicken thighs, trimmed
1 cup chopped yellow onion
2 teaspoons grated fresh ginger
1 teaspoon garam masala
1 teaspoon ground cardamom
1 (14 ounce) can light coconut milk
1 cup unsalted chicken broth
3 tablespoons tomato paste
1¾ cups water
1 cup long-grain brown rice (I recommend basmati for added flavor)
Lime wedges & sliced scallions for garnish
Heat oil in a medium skillet over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.
Add onion to the pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ginger, garlic, garam masala and cardamom; cook, stirring constantly, until fragrant, about 1 minute.
Transfer the mixture to the slow cooker. Stir in coconut milk, broth and tomato paste. Cover and cook on Low until the chicken is tender and cooked through, 7 to 8 hours.
About 40 minutes before serving, combine water and rice in a medium saucepan and bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Stir salt into the chicken mixture. Serve the chicken and sauce over the rice. Garnish with lime wedges and scallions, if desired.
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