Daniel Fast: Curried Vegetable Stew

Another Pinterest find. I can't reiterate enough how much I love curry. I mean it might be the best seasoning in the world. It goes with everything curry chicken, curry goat, curry shrimp. . . ok let me stop before I go into Bubba mode. Anyway I already decided (with this recipe) that chickpeas, curry, and kale belong together, so without further ado: 

Curried Vegetable Stew

Serves 8 - 10

1 teaspoon olive oil

1 large onion, dice

2 all-purpose potatoes, diced

1 tablespoon salt

1 tablespoon curry powder

1-inch piece ginger, peeled and grated (about 1 tablespoon)

3 garlic cloves, minced

2 cups vegetable broth

2 (16-ounce) cans chickpeas, drained and rinsed

1 green bell pepper, sliced

1 yellow pepper, sliced

1 medium head of cauliflower, cut into bite-sized florets

1/4 teaspoon black pepper

4-5 large kale leave, torn into bite size pieces

6 cups water

Heat the oil in a large pot over medium heat. Sauté the onion and bell peppers with one teaspoon of salt until translucent, about 5 minutes. Add the garlic, ginger, and remaining spices and sauté until fragrant. 

Pour in water and chickpeas. Bring to a boil. Season to taste.*

Add potatoes and cauliflower. Lower heat, cover, and simmer for 30-45 minutes.

Stir in the kale just before you think the potatoes are done. Cover with lid for 1 minute to allow the kale to wilt. 

I meal prepped this stew for lunch. The original recipe calls for coconut milk which I didn't have, but will definitely add next time for that creamy effect and bit of sweetness.

*Note: This step is important because your potatoes and cauliflower will not be able to absorb the flavors after they are cooked. 

Indian Spiced Chicken with Chickpeas and Kale

This recipe was adapted from a Bon Appetit magazine recipe. It came out a-maz-ing!!! It was so delicious! And not like, this-is-so-good-because-I-haven't-eaten-since-8AM-good, but truly delectable. I'm on a no carb kick so no side dishes for me, but I was filled. I'll probably buy some cauliflower for roasting as a side dish for the leftovers; seems fitting. If you'd like something else try rice, white or brown, or quinoa. Lentils would be an excellent substitute for chickpeas, as well. So here's the recipe:

INGREDIENTS

4-6 chicken quarter legs
Kosher salt
Coarse ground pepper
1 tablespoon unsalted butter
2 large onions, thinly sliced
4 garlic cloves, chopped
1 1/2 tablespoons grated peeled ginger
2 teaspoons ground curry powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, rinsed
2 cups low-sodium chicken broth
2-3 cups of kale, washed and torn
1/4 cup Greek yogurt or sour cream
1/4 cup fresh cilantro leaves with tender stems

PREPARATION

Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and pepper. Working in batches, sear the chicken, reducing heat as needed to prevent over-browning, until golden brown on all sides, 8-10 minutes per batch. Transfer to a plate.

Add butter and onions to drippings in pot. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes.

Stir in garlic, ginger, curry powder, cumin, and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in chickpeas and 2 cups broth. Return chicken and any accumulated juices to pot. Bring to a simmer. Cover pot and transfer to oven. Braise chicken until fork-tender, 45-60 minutes.

Using tongs and a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Add kale to pot, cover, and remove from heat. Let stand until kale is tender.

Stir yogurt or sour cream into cooking liquid. Return chicken to pot. Simmer over low heat (do not boil).

Plate and serve with cilantro.

Day Twenty-Seven: Thai

It's no secret that I love all Asian cuisine. It is even less of a secret how I feel about the wonderful spice concoction known as curry! This recipe is from the March edition of Bon Appetit. If you don't have a subscription you're missing out! One of my favorites for sure and the iPad app is stunning with so many extras! Now that I'm done with my shameless promo, here is yet another wonderful recipe for all the Thai loving folks like me! Enjoy!

Chicken Khao Soi

Ingredients

Khao Soi Paste
4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2-inch piece ginger, peeled, sliced
1/4 cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Soup
2 tablespoons vegetable oil
2 14-ounce cans unsweetened coconut milk
2 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt

Garnishes

Sliced red onion
Bean sprouts
Cilantro
Crispy fried onions or shallots
Chili oil
Lime wedges

Preparation

Khao Soi Paste
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.

Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
Soup

Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

Meanwhile, cook noodles according to package directions.
Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Read More http://www.bonappetit.com/recipes/2013/03/chicken-khao-soi#ixzz2LDbUGf1J

Day Twenty: Slow Cooker Vegetarian Stew

There's something about curry! I can't get enough! So here is yet another stew with curry. This one comes from Betty Crocker; it's vegetarian (can be vegan with a few substitutions) and a slow cooker recipe! Win!

Curried Sweet Potato and Lentil Stew

3 cups peeled sweet potatoes, cubed
1 small onion, finely chopped (1/4 cup)
1 1/2 cups ready-to-eat baby-cut carrots
3/4 cup dried lentils, sorted, rinsed
2 teaspoons olive or vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped ginger root
1 clove garlic, finely chopped
1 can (14 oz) vegetable broth or 1 3/4 cups chicken broth
1 1/2 cups frozen cut green beans, thawed
1/2 cup plain fat-free yogurt

1 In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
2 In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, ginger  root and garlic; cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.
3 Cover; cook on Low heat setting 5 to 6 hours.
4 Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt.

Day Seventeen: South Indian Inspired

I was browsing different soups on Allrecipes.com and came across something I had never heard of: mulligatawny soup. Mulligatawny stew is a pepper soup that originated in South India. Today the recipe is much different from the original because it's been adapted by the English. The traditional version often included lamb and south Indian peppers, while today's alternatives include chicken or lentils (for a vegetarian option) and curry. I chose this version because it includes apples; curry and apples make a wonderful pair. (*Note: I did not use the allrecipes version. I found this recipe instead, she makes the  vegetarian version)

Mulligatawny Stew

Ingredients

1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1 green chile pepper, chopped
1/4 teaspoon ground cinnamon
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons cardamom
1 tablespoon curry powder
1 carrot, chopped
1 apple, peeled, cored, and chopped
1 large potato, peeled and diced
1 lb boneless skinless chicken thighs, cubed
8 cups chicken broth
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro

Directions


Heat oil over low heat in large saucepan; cook chicken until no longer pink. Add onion, garlic, ginger, chili and spices, stirring until onion is browned lightly and mixture is fragrant. Don’t over brown the onion. Add chicken stock to pan; simmer, covered, for about 15 minutes. Add carrot, apple, and potato, and simmer until vegetables are just tender. Add lemon juice, coconut milk; stir until heated through. Garnish with fresh cilantro.

Baltimore Winter Restaurant Week 2013: The Dogwood Restaurant

Restaurant week is always a great time to try something you've never tried before. My first excursion for restaurant week: The Dogwood Restaurant in Hampden. The food is sustainable and delectable. The Dogwood strives to use locally grown organic food for their eclectic American eatery. It's a warm atmosphere with great vibes. You can feel the wonderful spirit of the place as soon as you walk in. "The Dogwood’s social mission is to transform lives one plate at a time by providing training opportunity and paid employment to individuals who are transitioning from addiction, incarceration, homelessness, and/or underemployment." 

I tried the Baltimore Crap Soup and the Mango Chicken Salad Sandwich. Both fresh and equally delicious. The sandwich was served on sunflower seed bread with mango and curry spiced chicken salad and baby spinach; an unusual, yet perfect combination. 

A place that good for stomach, good for your wallet, and good for your soul? Don't mind if I do and you should too!

     

Curry Comfort

I absolutely love curry! The aroma that fills the house when its cooked makes me feel so warm inside. Curry is comfort food for me. I make it like some people make spaghetti: all the time. Its a go-to meal when I have no idea what else to make. Its delicious, colorful, and like most simmer dishes, tastes better the next day! Enjoy!

Ingredients

4-5 Chicken Thighs
2 Medium Russet or White Potatoes, cubed
1 Large Red Onion, sliced
1 Large Green Bell Pepper, sliced
1 Large Yellow Bell Pepper, sliced
3-4 Carrots, sliced
3 Tbsp Curry Powder
1 Tsp Cumin
1/2 Tsp Paprika
1/2 Tsp Cayenne or Crushed Red Pepper
Garlic Powder
Onion Powder
Seasoned Salt
Pepper
2 Cups Chicken Stock or Water
2 Cups Basmati or Jasmine Rice

Preparation

1. Season the chicken thighs (just eyeball it) with seasoned salt, garlic powder, onion powder, pepper, and paprika. Pan sear until skin is crisp and golden brown.
2. Add 1 cup of chicken stock and 1 tbsp of curry powder, cover and simmer until chicken is cooked through and fork tender.
3. Add the remaining chicken stock, curry powder, cumin, cayenne pepper, carrots and potatoes. Simmer until veggies are tender.
4. Add peppers and onions. Cook until tender but still colorful.
5. Serve over rice with a side of sauteed cabbage.