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

Roasted Cod and Scallions With Spiced Potatoes

This incredibly easy recipe cooks up in a snap!  Don't feel like you need to splurge on baby red potatoes (those things are so darn expensive!).  Just sift through the bulk reds to find some potatoes on the smaller side, and cut them a little thinner.

I only managed to use one bunch of scallions (green onions), not two.  But I guess it depends on the size of the bunch.  

And don't worry about the chili powder.  It provides a nice flavor without being too spicy.

Roasted Cod and Scallions With Spiced Potatoes

Ingredients

• 1 pound small red potatoes (about 12), sliced 1/4 inch thick
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• kosher salt and black pepper
• 4 6-ounce pieces skinless cod, halibut, or striped bass fillet
• 2 bunches scallions, trimmed
• 1 lemon

Directions

1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Roast, tossing once, until golden brown and tender, 20 to 25 minutes.
3. Meanwhile, place the fish and scallions on a second rimmed baking sheet. Drizzle with the remaining tablespoon of oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
4. Using a vegetable peeler, peel strips of zest from the lemon. Thinly slice them and sprinkle on the fish; reserve the lemon.
5. After the potatoes have cooked for 10 minutes, place the fish in the oven and roast until it is opaque throughout and the scallions are tender, 12 to 15 minutes.
6. Cut the reserved lemon in half and squeeze over the fish. Serve the fish and scallions with the potatoes.

Original link:

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-cod-scallions-spiced-potatoes-00000000046447/

Ginger-Soy Roasted Cauliflower

There are so many great ways to roast cauliflower... and here's another!  I included the original link (or at least the link where I found this recipe) below, but I've modified it here based on my own tastes and observations.

Ginger-Soy Roasted Cauliflower

Ingredients

1 medium head cauliflower
1 tbsp oil
1 green onion, sliced
1 tablespoon low-sodium soy sauce
1 tablespoon water
a pinch of sugar
1 green onion, finely minced
1 tablespoon finely grated ginger
2 tablespoons toasted sesame seeds, divided

Directions

Preheat oven to 500F. Cut the cauliflower into florets and place on a glass baking dish. Drizzle with olive oil, sprinkle with sliced green onion, and toss.

Roast for 15 minutes, or until tops are browned and stems are easily pierced with a fork.

Whisk together the remaining ingredients (with only 1 tbsp sesame seeds) and pour over the cauliflower. Sprinkle with remaining sesame seeds and serve.


Original link:

http://audreysapron.wordpress.com/2013/04/18/ginger-soy-roasted-cauliflower/

Sesame Ginger Chicken

This recipe is based off of a proprietary spice blend, which usually would keep me from wanting to post it.  However, it turned out so tasty, I couldn't help but save it here.

If you don't have, or can't fine, the seasoning referenced, here's a list of some of the ingredients (as many as are listed on the package) if you want to attempt an approximation:
ginger, toasted sesame seeds, black sesame seeds, sea salt, sugar, garlic, red bell peppers, toasted coconut, soy sauce, and onion.

Sesame Ginger Chicken

Ingredients:

1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons Simply Asia® Sweet Ginger Garlic Seasoning
2 tablespoons vegetable oil
1 1/2 pounds boneless skinless chicken breasts or thighs

Cooking Instructions:

MIX soy sauce, brown sugar, Seasoning and oil in small bowl. Reserve 2 tablespoons for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.

REFRIGERATE 30 minutes or longer for best flavor. Remove chicken from marinade. Discard any remaining marinade.

BROIL or grill chicken over medium heat until desired doneness, brushing with reserved marinade halfway through cooking.


Original link:
http://www.simplyasia.com/recipes/Seasoning-Blends/Sesame-Ginger-Chicken.aspx

Grilled Tofu with Mediterranean Chopped Salad

So good and so easy you could take it camping!  (We almost did.)  It's best the day of, of course, but the salad even manages to stay crisp as leftovers.

Grilled Tofu with Mediterranean Chopped Salad

Grilled Tofu

Ingredients

• 1/4 cup lemon juice
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 14 ounces extra-firm tofu, preferably water-packed
• Mediterranean Chopped Salad, (recipe follows)
• 
  

Directions

1. Preheat grill.
2. Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.
3. Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
4. Meanwhile, make Mediterranean Chopped Salad.
5. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side. Serve immediately, topped with the salad.

Mediterranean Chopped Salad

Ingredients

• 2 medium tomatoes, seeded and diced
• 1 cup diced seedless cucumber, (1/4 medium)
• 1/4 cup chopped scallions
• 1/4 cup coarsely chopped fresh parsley
• 1/4 cup Kalamata olives, pitted and coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white-wine vinegar
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste

Directions

1. Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.

Original links:

http://www.eatingwell.com/recipes/grilled_tofu_with_a_mediterranean_chopped_salad.html

http://www.eatingwell.com/recipes/mediterranean_chopped_salad.html