Indian Shrimp Curry

 

I can’t tell you the first time I had Indian food; all I know is that I really liked it. I also know that the late Mr. O-P was the one who introduced me to it when he took me to dinner at local restaurant, India’s Rasoi. Once I realized how flavorful it was, I would seek out Indian restaurants when we traveled. One of the best Indian restaurants I think I’ve ever been to was Shalimar in Dublin, Ireland. Another good one was The Curry Leaf in London where I had the most magnificent salmon.

 It’s hard to have Indian food these days without thinking of Jim, but I do soldier on, as you are aware from my recent posting of Coconut Curry Chicken.  This one is for shrimp lovers; I served it on top of turmeric rice. Delicious! 

Indian Shrimp Curry

2 T. olive oil

1 c. minced onion

1 red pepper, chopped

2 cloves garlic, chopped

1½ t. ground turmeric

1 T. freshly grated ginger

1 t. ground cumin

1 t. smoked paprika

½ t. Kashmiri chilli powder

1 14.5-oz. can petite diced tomatoes

1 13.66-oz. can coconut milk

1 t. kosher salt

1 lb. medium shrimp, peeled and deveined

2 T. chopped fresh cilantro

1 T. chopped fresh Thai basil

 Heat oil in a 12” skillet over medium heat; cook and stir onion and pepper until onion is translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.

 Add garlic, turmeric, ginger, cumin, paprika, and chilli powder to onion and pepper in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, and then reduce heat and simmer, stirring occasionally, for 10 minutes.

 Stir in shrimp, cilantro, and Thai basil; simmer until shrimp turns opaque, about 2-3 minutes.

 Garnish with chopped scallions.

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Slow Cooker Coconut Chicken Curry

These days I am all about finding meals that are quick and easy. I have so many irons in the fire at the moment that I just don't have a lot of time to cook. So, while I was looking through recipes on epicurious.com, I found one called Coconut Chicken Curry in a Hurry, and I knew that was for me. Then I read the recipe. I would have to stand at the stove for 22 minutes! What's quick and easy about that? I don't want to stand at the stove at all. In taking a good look at the recipe, deciding that I wanted no stove time whatsoever, and really did not want to cut chicken breasts into chunks, I adapted it for the crockpot.

You really have to love those crockpots. They make life so darned easy. The recipe turned out wonderfully, and is a great candidate for the freezer. If you're like me, and you don't want to spend your time slaving over a stove, grab your crockpot, set it on your counter, and make it as welcome as any member of your family. That's the way I feel about mine.

Slow Cooker Coconut Chicken Curry

Adapted from epicurious.com

1 pound boneless, skinless chicken breasts

2 1/2 teaspoons mild curry powder

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 medium onion, chopped

1 (14-ounce) can coconut milk (preferably full-fat)

1 (2 1/2") piece ginger, peeled

4 garlic cloves, peeled

5 ounces baby spinach

1 cup frozen peas

Toss chicken with curry powder, salt, and pepper in a medium bowl until well coated. Place breasts into the bottom of a slow cooker. Top with chopped onion.

Purée coconut milk, ginger, and garlic in a blender until very smooth. Pour on top of onions and seasoned breasts.

Cook on low for 5-6 hours. Shred chicken in the crockpot and then stir in spinach and peas; cook an additional 30 minutes. Top with cilantro. Serve with rice or naan alongside.

PRINT RECIPE

This post is linked to:

Celebrate Your Story
Inspire Me Tuesday
 Homestead Wednesday

Dream. Create. Inspire.
Full Plate Thursday

Tablescape Thursday
Home Sweet Home
Weekend Linky Party
Grace at Home
Foodie Friday & Everything Else
Wildly Original
Creative Ways Party
Share Your Style

Family Joy Blog Link Party
Simple Saturday Blog Hop
A Bouquet of Talent

 

Slow Cooker Thai Pork with Peanut Sauce

I love Thai food, particularly peanut sauce, so when I spotted this recipe on the National Pork Board website (and where else might one find a really good recipe for using pork than on the site of the National Board?) I had to make it. But, here's the thing, I did not have a pork loin roast, but a pork tenderloin. (Personally, I'm not crazy about pork roasts because I find they tend to be a bit dry, but I'm wandering.) So, I made the recipe as directed except for the substitution of the more tender cut of meat. What this substitution did was cause the meat to be so fork tender as to fall apart, rather than remain in chunks as it was supposed to. Essentially, then, what I really did was make a Thai version of pulled pork. No matter. It was delicious! Very spicy, very tender, full of flavor, and crockpot simple. Below is the Board's recipe. You can follow it, or take a walk on the wild side and try it with tenderloin. Either way, this recipe is a winner.

Slow Cooker Thai Pork with Peanut Sauce

2 pound pork loin roast, boneless, trimmed and cut into 4 pieces

1/2 cup Asian sweet chili sauce (I used hot chili sauce)

2 tablespoons soy sauce

2 tablespoons rice vinegar

4 cloves garlic, minced

1/3 cup creamy peanut butter

2-3 cups rice, steamed

1/2 cup chopped scallions, for garnish

1/2 cup chopped dry roasted peanuts, for garnish

Coat the slow cooker with nonstick Olive Oil cooking spray. Place the pork, chili sauce, soy sauce, rice vinegar and garlic in the cooker. Cover and cook on LOW 8 Hours or until the pork is fork-tender. Remove the pork from the cooker and coarsely dice. Add the peanut butter to the sauce in the pan and stir well to dissolve it. Return the pork to the sauce and toss to coat evenly.

Serve in shallow bowls over rice, and garnish each serving with some of the green onions and peanuts. ENJOY!!

Serves 4

This post is linked to:

Inspire Me Tuesday

Tuesdays At Our Home

Tweak it Tuesday

Tickle my Tastebuds
Two Cup Tuesday

Tutorials and Tips Tuesday

Homemaking Party Tuesday

Wow Us Wednesday
Work It Wednesday

Wine’d Down Wednesday

Wake up Wednesday

Full Plate Thursday

The DIY Collective
Simple and Sweet Fridays

Foodie Friday & Everything Else

Camden Market

I thought it was time for another travel post, so today I am taking you to yet another wonderful market in London, the Camden Markets.  Popularly referred to as “Camden Lock,” it is located in Camden Town near the Hampstead Road Lock of the Regent’s Canal.  Now, you’re probably saying to yourself, gee, this woman goes to a LOT of markets.  I do.  I find when travelling that markets such as this one, the Borough Market, and Portobello Market really give a taste of what a neighborhood is all about.  I like mingling with locals and tourists alike, and always enjoy seeing what people eat and buy.

 The fourth most popular visitor attraction in London, Camden Market attracts nearly 100,000 people each weekend.  You can find quite an interesting variety of things here, among them crafts, clothing, bric-a-brac and fast, and ethnic foods. 

Trying to find just the right outfit for that special occasion?  Check this out. 

Are you hard to fit when it comes to buying shoes?  I think this shop can accommodate you.

 No, these are not gumballs, these are rocks.  A chart hanging behind the dispenser explains it all.  As a former geology major, I quite enjoyed this.

 “T” is for toilet, not Mr. T. and I wouldn’t want him staring at me when I’m in the bathroom.  I can’t imagine anyone wanting one of these toilet seat covers.  Scary! 

This post is linked to:

“Oh, the PLACES I’ve been!”

Mosaic Monday

Amaze Me Monday
Show and Share

Beef and Broccoli for Two

If you're anything like me, you occasionally get a hankering for Chinese food.  If you are even more like me, when it gets to around seven o'clock in the evening you're often too tired to go out for Chinese.  Here is a great recipe for two that cooks up in no time and tastes as close to restaurant-style beef and broccoli than any other that I've tried.  It's adapted from a recipe that I found on epicurious.com, but I like my version better.

Beef and Broccoli for Two

Marinade for Beef:
2 teaspoons low sodium soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick slices

Sauce:
1 tablespoon cornstarch
1 tablespoon low sodium soy sauce
1 tablespoon medium-dry Sherry
1/4 cup beef broth
2 tablespoons oyster sauce
1 teaspoon sugar
2 teaspoons Oriental sesame oil

For rice:
1/3 cup Basmati rice, well rinsed
2/3 cup water
1/2 teaspoon salt

1/2 tablespoon butter

3 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger root
1 tablespoon minced garlic
1 teaspoon dried hot red pepper flakes, more or less to taste
1 medium head broccoli, cut into flowerets

Prepare the beef:
In a small bowl stir together the soy sauce, sugar, and the salt.  Add the beef, and let it marinate for 30 minutes.

Make the sauce while the beef is marinating:
In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, broth, oyster sauce, sugar, and sesame oil.

Make the rice:
 Spray a medium-small saucepan with canola oil.  Put the rice, water, salt, and butter in the pan and place over high heat.  Bring to a boil and let the rice simmer until the level of water is equal to that of the rice.  Cover with lid and reduce heat to low.  Simmer 20-25 minutes.  If you happen to find yourself cooking the beef mixture longer than the rice is to cook, simply turn the heat off and let it rest the in the pan while you prepare the remainder of the meal.  It will keep for another 30 minutes without any adverse effects.

Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.

This post is linked to:

Foodie Friday
Food on Friday
Friday Favorites
Friday Fat Camp
Fantabulous Friday
I'm Lovin' It Friday

Thai Shrimp for Two

I packed the rice into custard cups and inverted it into the empty bowl then spooned the mixture around it.

I love cooking magazines.  So much so that I tend to subscribe to a lot of them.  Fortunately I also tend to get some great deals.  Fortunately for those who know me, I share.  Almost every magazine that I receive gets passed onto someone else, as I just don't have the space to keep them all, as much as I'd like to. You'd be surprised how grabby some people can get!  Tonight's dinner came from the current issue of Taste of Home magazine (slated to go to my mom upon the completion of this blog post).  I happened to open the issue to this page and knew immediately this was going to be dinner.  It's a simple recipe, serves two, and features the shrimp I've long been craving.  I did all of my chopping early in the day, so it went together in a flash, and it was delicious!

You'll have leftover coconut milk.  I used mine to make coconut rice to serve as a base for tomorrow's Rogan Josh.

Have a great weekend!

This post is linked to:

Weekday Pot Luck

TACO SALAD

With two days in a row of near ninety-degree heat, it would appear that the sultry salad days of summer are upon us.  I can't say I'm displeased by this. I love a good salad, the ease of assembly high up on the list.  A salad is something that can be simple or complex, sweet or savory, hearty and satisfying, or act as a light side.  Salads can be ethnic: the French Nicoise, the Greek Salad, Italian salad, or as in what I'm sharing today, Mexican Taco Salad.

For the most part I think all salads are relatively easy to make, it's really all in the decision-making process and assembly.  As in all salad cases, I use what I have on hand that is appropriate to the type of salad I'm making. I don't have a specific recipe for making Taco Salads, per se, but here is the general list of ingredients in the order of how they are layered on each individual plate.  I like to serve them on colorful Fiestaware plates atop a table covering with a Mexican theme.  What you see peaking out here is one I made from fabric by Alexander Henry called Frida's Garden.

TACO SALAD

Tortilla chips for base

Lettuces (romaine, head, butter crunch varieties)

Taco meat or chili (I prefer the latter)

Cubed avocado

Sliced black olives

Shredded Cheese

Salsa (your choice of brand and heat intensity)

Dollop of sour cream

Sliced scallions

Drizzle with ranch dressing

Crumbled Fritos give the top a bit of extra crunch and flavor, so I use these when I have them on hand.

Much of this, if not all can be prepared ahead, so these go together in no time.  Try one, and take the night off.


This is linked to Seasonal Sunday