In order to build our sense of community in our home, the ladies of 119 Palmer have recently decided to alternate cooking for family meals. Tonight was my turn. For my last dish, I decided upon something familiar and reliable. But, this time around, I decided it was time to explore new territory and prepare a Thai-inspired dish along with the Chili Carrots that have been wetting my appetite for some time now.
"Cooking is like love. It should be entered into with abandon or not at all"
-Harriet Van Horne
-Harriet Van Horne
Chili-Roasted Carrots Recipe (EatingWell.com)
Ingredients
-2 tablespoons canola oil
-1 teaspoon chili powder
-1 teaspoon ground cumin
-1/2 teaspoon salt
-2 pounds carrots cut into diagonal slices (I used a few less)
-2 tablespoons chopped fresh cilantro
-2 tablespoons lime juice
Preparation
-2 tablespoons canola oil
-1 teaspoon chili powder
-1 teaspoon ground cumin
-1/2 teaspoon salt
-2 pounds carrots cut into diagonal slices (I used a few less)
-2 tablespoons chopped fresh cilantro
-2 tablespoons lime juice
Preparation
1.) Position oven rack in lower third of oven; preheat to 450.
2.) Combine oil, chili powder, cumin, and salt in medium bowl. Add carrots and toss well to coat. Spread out on a cookie sheet. Roast carrots, stirring once, until tender and golden, approx. 20-25 minutes.
3.) Toss carrots with cilantro and lime juice. Enjoy!
2.) Combine oil, chili powder, cumin, and salt in medium bowl. Add carrots and toss well to coat. Spread out on a cookie sheet. Roast carrots, stirring once, until tender and golden, approx. 20-25 minutes.
3.) Toss carrots with cilantro and lime juice. Enjoy!
Curried Coconut Chicken Recipe (AllRecipes.com)
Ingredients
-2 pounds boneless skinless chicken breasts, cut into 1/2 inch chunks
-1 teaspoon salt and pepper, or to taste
-1 1/2 tablespoons vegetable oil
-2 tablespoons curry powder
-1/2 onion, thinly sliced
-2 cloves garlic, crushed
-1 (14 oz) can coconut milk
-1 (14.5 oz) can stewed, diced tomatoes
-1 (8 oz) can tomato sauce
-3 tablespoons sugar
Directions
-1 teaspoon salt and pepper, or to taste
-1 1/2 tablespoons vegetable oil
-2 tablespoons curry powder
-1/2 onion, thinly sliced
-2 cloves garlic, crushed
-1 (14 oz) can coconut milk
-1 (14.5 oz) can stewed, diced tomatoes
-1 (8 oz) can tomato sauce
-3 tablespoons sugar
Directions
1.) Season chicken pieces with salt and pepper
2.) Heat oil and curry powder in a large (I would emphasize large) skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7-10 minutes, or until chicken is no longer pink in center and juices run clear.
3.) Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30-40 minutes. Enjoy! :)
Note: Best served over rice!
2.) Heat oil and curry powder in a large (I would emphasize large) skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7-10 minutes, or until chicken is no longer pink in center and juices run clear.
3.) Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30-40 minutes. Enjoy! :)
Note: Best served over rice!
Bon Apetite!
The Results?The curried coconut chicken definitely turned out to be a break from the ordinary! But, to be honest, my favorite part were the chili carrots! If you are interested trying something new, both are fun picks and it’s always great to try something new! :)
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