Tag Archives: chicken

Free Dinner!

14 Mar

This isn’t a nice recipe or anything, but I was just super impressed with my own economical dinner skills tonight and thought I’d share.

I got home late from a meeting, the BF is still out, and I was starving. I was doing my typical stand-in-front-of-the-open-fridge-and-hope-something-tasty-magically-appears. And in my head, I heard my dad yelling, “Shut the door!” (Everyone’s dad yells that, right?) But then something magically did appear: an idea. (Oh so cheesy, I know. Apologies.)

From the top shelf: Leftover bhindi (okra) masala from going out to Tandoor Indian last night (Yum!). The BF already ate the chicken tikka masala, so there wasn’t enough left for a meal.

From the way back of the middle shelf: Leftover brown rice from last weekend’s salmon lunch.

From the bottom shelf: Leftover baked chicken a friend sent home with the BF when I couldn’t make it to dinner this weekend.

From the drawer: Leftover asparagus spears, also from the salmon lunch.

Each on its own, certainly not enough for a meal. But together – perfect! I just finished, and it was delicious, easy, and free. Yay for no waste!

Leftovers Dinner

And for dessert… coconut chocolate chip oatmeal cookies leftover from a visit to a friend this weekend!

C is for Cookie!

Pork Chops with Mushroom Sauce

7 Mar

I have no idea why I’m posting so much pork on this blog. I really don’t eat much pork at all, and actually, I’ve been trying to cut down my overall meat consumption lately. Maybe that’s why these end up looking good enough to take pictures of. My favorite part of this dish is the mushroom sauce, so feel free to search for things other than pork to smother. This recipe originally came from Rachael Ray, who just loves to smother fat with fat, so it’s pretty easy, but no claims here about being healthy.

I preheated a large skillet with some extra virgin olive oil over medium-high heat. I added a dash of salt and pepper to each side of the pork chop and then added it to the pan. I cooked it for about 6-7 minutes, then flipped it to the other side and cooked it for another 6-7 minutes. I removed the pork chop to a temporary plate and tented some foil over it to keep the heat in. Back to the skillet: I turned the skillet down to medium-low and added 2 tablespoons unsalted butter, 1/2 pound sliced white mushrooms, 1 teaspoon minced garlic, and 1/4 teaspoon dried thyme. I let that saute for 3 or 4 minutes and then added a dash of salt and pepper. I also added about 1 1/2 tablespoons all-purpose flour and then cooked for about a minute longer. Then I whisked in 1/3 cup dry white wine, 1 cup chicken broth, and 1/2 tablespoon dijon mustard. I let it simmer until most of the liquid was absorbed and it had a thick, creamy texture. I served it with a side of baked sweet potato and steamed green beans. As Rachael says, “Yum-o!”

How Sue Sees It:
– Seriously, this mushroom sauce is amazing. And it gives me something to do with all the leftover mushrooms I end up having after I buy some for salad.
– Be flexible. Don’t have mustard? Leave it out. I doubt you’ll notice.

Coconut Curry Chicken

29 Jan

Woo! Another dinner meal! Not baking, true, but a really beautiful dish that’s not too spicy and easy enough for a weeknight. This recipe, which I adapted from a recipe on allrecipes.com, served 2 — me and the BF. We generally don’t eat very much, so feel free to increase the ingredients here if you’re an average-to-big eater.

I started off by dicing up a couple chicken breasts and setting them aside. In a medium bowl, I mixed together 1 teaspoon cumin, 1 teaspoon cayenne pepper, 1 teaspoon turmeric, 1 teaspoon ground coriander, and 1 teaspoon curry powder. Basically, just add in whatever you have in your spice rack. If you’re missing one or two of these things, don’t worry, just go with what you have. I also added in a dash of salt and a dash of pepper. I threw the chicken into the spice bowl and tossed it around until all the pieces were well-coated.

I heated about a tablespoon of olive oil in a skillet over medium heat and then browned the chicken. Once it was brown, but not fully cooked, I moved the pieces to the outside of the pan and added in 1/2 sliced onion, 1/4 sliced green bell pepper, 1/4 sliced yellow bell pepper, 1/4 sliced red bell pepper and 1 tablespoon minced garlic. (The onions and peppers were julienne cut. They were frozen from the leftovers of another dinner. It is not necessary to have different colored bell peppers — they all taste the same. So unless you have leftovers or plan on saving the leftovers from this recipe, just pick one bell pepper and go with it.) I cooked those till the onions became almost clear. Then I dumped in 1 can of diced tomatoes — you can choose whatever variety you like, but I usually get the ones that already have flavors roasted into them, like the one with basil, garlic, and oregano. I stirred everything up, turned the heat down to a medium-low simmer, and cooked everything for another 6-8 minutes. Then I stirred in 1/2 (8 oz) can of coconut milk. Another minute to heat it through, and I was ready to serve!

Cookin' Curry
I served it up on top of bowls of jasmine rice and served naan on the side. (If you’re lucky enough to have a Trader Joe’s where you live, get your frozen garlic naan from there. It’s easy, cheap, and delicious. I guess if you’re crazy, you could find a recipe online and make it yourself.)

Dinner Is Served

How Sue Sees It:
– I personally thought this was a little bland, but super-flavorful foods tend to be my favorite, like Indian curries, so I think I’m just picky. The BF liked this pretty well.
– You can use regular or light coconut milk, whichever you prefer. Just be sure to shake it up before you open the can.
– Next time I will probably experiment with more healthful ingredients, like chickpeas, eggplant, cauliflower, green beans, etc.