Tag Archives: dinner

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.

Herb-Crusted Pork Roast Dinner

3 Jan

I don’t often post dinner meals, frankly because I bake way more often than I actually cook dinner. Sad, I know. However, here’s a phenomenal one-dish meal that is super easy. Plus, this is technically baking, too. My brother makes this for us at family meals, and I stole the recipe from him to re-create a smaller version at home. But if you feel the need to impress a dinner party, feel free to use a huge cut of pork tenderloin, slice it up fancy, and wow the pants off your guests.

In a small bowl, combine 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, and 2 tablespoons of bread crumbs. Mix it all together, and add olive oil until it makes a paste-like consistency. Rub the mixture all over your pork roast and then place it in a shallow pan. (For just the BF and me, I use about a 1/2 pound cut of a pork tenderloin. Though I’m sure he would appreciate it if I made more than that.)

Pork in the Pan

Fill the rest of the pan with sliced carrots and diced potatoes. Crack open a bottle of white wine, and pour it right into the pan until it covers the bottom. (I prefer to cut my vegetables smaller and pour enough wine to cover them so they’re more tender.)

Cover with foil and bake at 350 F. My 1/2 pound cut usually bakes for 30-35 minutes. If you use a different size cut, check the packaging – it will often tell you how long to cook per pound. At any rate, the internal temperature of your meat should come to 160 F, and when you cut into it, there should be no pink at all, only white meat (like chicken).

Pork Dinner

How Sue Sees It:
– I’m lazy enough when I serve this at home for the two of us that I just cut it in half and plop it right on our plates. But if you make a larger roast for a dinner party, this looks amazing sliced up and served on a platter. Very impressive!
– If you don’t have any wine (or if you’re not old enough to buy any), water works just fine. I just prefer wine because even if it’s cheap wine, it adds a little more flavor. Plus a glass is nice while I’m waiting for the oven timer to ding.
– Real chefs would probably tell you to not ever substitute dried herbs for a dish like this that features them so prominently. But I won’t lie — I’ve done it. If you substitute dried for fresh herbs, cut back to one-third or one-half the amount. Also, at least make sure that your dried herbs are still good — check the expiration date, and only save dried herbs for about 6 months after you’ve opened them (even if the expiration date hasn’t come yet). They start losing their flavor after that.