Chicken Curry in a Hurry

This is another super quick recipe.  However, it calls for a rotisserie chicken, which is not a particularly quick ingredient (or inexpensive if you go buy one).  So I've thought of a few alternatives to try...

1. Buy/bake a rotisserie chicken for one meal, then use leftover chicken for this recipe later.  Supplement with other ingredients for this meal.  For example, we had about a full breast plus other pickings (probably about 1 cup of chicken).  I supplemented this with 3 red potatoes, cut into small cubes and boiled for 10 minutes.
2. Use tofu instead of (or in addition to) chicken.  I haven't tried this yet, but I think it would work great.  When I do, I'll probably prepare the tofu in a manner similar to the Tofu with Mustardy Leeks recipe, cooking the tofu cubes in a buttery spice saute.

If nothing else, this recipe is a great way to make a quick curry sauce.  I opted to include the optional canned diced tomatoes, and I was glad I did.

Chicken Curry in a Hurry

Ingredients

1 cup white rice
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained (optional)
meat from 1 rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Original link:

http://www.realsimple.com/m/food-recipes/browse-all-recipes/chicken-curry-hurry

Shrimp, Leek, and Spinach Pasta

While searching for "super quick dinner recipes" this one came up quick.  It's super easy and very tasty.

Shrimp, Leek, and Spinach Pasta

Ingredients

3/4 pound gemelli, fusilli, or other short pasta
2 tablespoons unsalted butter
2 leeks (white and light green parts only), halved lengthwise then crosswise
kosher salt and black pepper
1 pound peeled and deveined medium shrimp (raw)
finely grated zest of 1 lemon
3/4 cup heavy cream
10 ounces baby spinach (about 12 cups)

Directions

1. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
3. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
4. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Original link:
http://www.realsimple.com/food-recipes/browse-all-recipes/shrimp-leek-spinach-pasta

Tofu with Mustardy Leeks

This recipe can be made with either chicken or tofu.  I haven't tried the chicken version, but the tofu is delicious!  It's quick and easy too.

If you want to try the chicken version, click the link below.  Otherwise, here's how to make this recipe with tofu.  The true vegetarian version uses vegetable broth instead of chicken broth, but I really liked the flavor of the chicken broth, so I kept that in.

I served this with a healthy helping of wild rice on the side.

Tofu with Mustardy Leeks

Ingredients

4 cups leek greens julienned to between ¼ and ½” wide and 2” long (white and light green portions only)
1 Tbsp. olive oil
16 oz. firm tofu
2 Tbsp. butter (divided)
¼ tsp. ground cumin
½ tsp. turmeric
¼ tsp. salt
2-4 shakes cayenne pepper (to taste)
1 ½ Tbsp. stoneground mustard (or Dijon in a pinch)
1 ½ cup chicken broth
Sea salt and freshly ground pepper, to taste

Directions

Saute Leeks. LOW-HEAT SAUTE leek greens in a large saute pan for just 10 to 12 minutes, until tender and sweet, but not mushy. Remove to a bowl and reserve.

Prepare tofu. Cut tofu into strips ½” thick and 2” long, then press to remove excess water. Once leeks are cooked, warm 1 Tbsp. butter in same saute pan until lightly sizzling, then stir in ground cumin, turmeric, 1/4 tsp. salt and cayenne pepper.

Cook spices over medium heat for 1-2 minutes, until fragrant. Spread butter-spice mixture evenly over bottom of pan and lay tofu slices in it. Cook for about 4-5 minutes per side, until nicely browned. Remove to a plate.

Make Sauce. While tofu is cooking, put mustard in a small mixing bowl. Gradually whisk in broth to form a smooth sauce.

Once tofu is removed from pan, pour in mustard sauce and whisk to combine with any remnants from tofu cooking. Turn heat to medium high and boil sauce until reduced by about 1/3, stirring frequently. Then add 1 Tbsp. butter and whisk until melted and sauce is smooth. Now return leeks to pan and cook and stir thoroughly for a minute or two, until leeks are warmed through. Taste and add salt and pepper, to taste.

Finish and Serve. Place one or two tofu pieces on each plate and top with a portion of mustardy leeks.


Original link:
http://vegetableamonthclub.com/chicken_tofu_mustardy_leeks.html