Random recipe: Coconut Chicken Curry (Slow Cooker)

Posted by random olio

Some recipes work, others do not. Some become our favorites, and we make them over and over again. This recipe was in between. It was not my favorite, but since we all have different tastes I wanted to share. It was good, but a bit too strong in flavor for me. One day last week Chris was working from home and when I got home from work and opened the front door, there was the strongest of smells and flavors that shot right back to me. Mmm. It was soo good. The problem? The house smelled like that for days. This recipe was strong and pungent. What would I do differently if we made it again? I wanted more vegetables. The interesting part is that the recipe is full of vegetables all made into the recipe. I wanted to eat them with the sauce, chicken, and rice. Maybe I would add some broccoli or asparagus?

Slow Cooker: Coconut Chicken Curry

2 pounds, 3-⅓ ounces, weight Boneless Skinless Chicken Breast, Cut Into Large Cubes
1 whole Onion, Peeled And Halved
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 can (156ml Can) Tomato Paste
1 can (about 400ml Can) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala (Indian Spice Mix)
2 whole Dry Red Chili Peppers (optional For Extra Heat)
2 Tablespoons Water
1-½ Tablespoon Cornstarch
1 bunch Coriander (optional, For Decoration)

Instructions:

1. Place chicken cubes inside the slow cooker.

2. Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

3. An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

4. Serve on top of steaming white rice, like jasmine or basmati rice. Decorate with chopped coriander.

Try it. I am curious what you think. Maybe it was too fragrant and perfumed for me. Let me know what you think.

Random recipe: Pumpkin + Sage + Goat Cheese Fettuccine

Posted by random olio

I am a sucker for goat cheese, pumpkin, and sage. I found a recipe that combines all three things. We tried it. Amazing taste, with just a few tweaks. First, I hate having a heavy meal where I feel like I ate a brick a few hours later. There are three things I would change about this recipe:

Use spaghetti or a small round pasta (such as a Campanelle) in place of the Fettuccine. The Fettuccine is too thick and heavy that it makes you dread continuing. When I eat pasta I want to crave it and ask Chris if there is more. Next time we make this recipe it will be with a lighter pasta.
The sauce was too thick, so make it a bit more liquid by adding more heavy cream. Trust me on this.
Last thing. Forget the last step to add the fried sage. It didn’t do anything for me. There is already sage cooked into the sauce. The extra on top is not needed.

This recipe is not hard. Chris said it takes just as long to boil the pasta as it does to put the sauce together. 15 minutes max (just as the recipe says).

Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage [Closet Cooking]

Prep Time: 5 minutes Cook Time: 10 minutes
Total Time: 15 minutes Servings: 2

A quick and easy creamy goat cheese pumpkin alfredo with crispy fried sage.

6 ounces pasta
1 tablespoon butter
1 clove garlic, chopped
1 cup heavy cream
1/2 cup pumpkin puree
4 ounces goat cheese
1/4 cup parmigiano reggiano (parmesan), grated
1 tablespoon sage, sliced thinly
1/4 teaspoon pumpkin pie spice
salt and pepper to taste
1 tablespoon butter
1 handful sage leaves

Cook the pasta as directed on the package.
Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
Add the cream, pumpkin puree, goat cheese, parmesan, sage and pumpkin pie spice and simmer until the cheese has melted.
Remove from heat and season with salt and pepper.
Melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.
Serve hot over the pasta garnished with more parmesan and crispy fried sage.

Random recipe: Roasted Maple + Goat Cheese Carrots

Posted by random olio

I have already blogged this week about New Year’s resolutions. I do them some years, other years I feel ambivalent about it all. The blog I posted earlier in the week was about goals versus resolutions. For 2015, I decided to not make resolutions but find out what was missing in my world, and find ways to bring them into my life. I know that I want to find more time to be creative, and recently came across a concept called #yearofmaking. The idea is to make something everyday. To me that feels complicated, and yet you could take a photo every day and be “making.” I do not want to “make” just because I have a goal to do so. So instead, what kept coming to me is that I would like to jump-start our meals. I often find new recipes to make and then it will be weeks or months until we actual try them (if ever). I want to have a plethora of dinner ideas (and dessert too) and be excited to make them again if they are hits. Lately we have been having the same things each week.

What am I going to do about it? A goal. We are going to try a new recipe each week and I am then going to share how it went on random olio. Chris and my food adventures. I do not want to carve out more than that as life is busy in all honesty. If it is a dinner option Chris will probably be making it (you do not want me to cook) and if it is a dessert option I will be the one in the kitchen.

The first recipe of the year: Roasted Maple + Goat Cheese Carrots. I am not a fan of cooked carrots. I will eat them in soup or stew, but usually I would rather eat them raw with hummus, or veggie dip, or on a salad. Cooked carrots are not really my thing. Until last year. At a local, freaking amazing restaurant (OX) we had a side dish of carrots. Once I had them, I could not stop talking about them. Over the last year we have tried different versions of trying to recreate this carrot dish, with boring, not even close results.

Until last week. Yes, Chris did it. He figured out the missing ingredient. All the recipes we found were to steam the carrots and he decided to roast them instead. The result: the most amazing carrot dish. I keep asking if he will make it.

Roasted Maple + Goat Cheese Carrots

Ingredients:
7-8 regular sized Carrots, sliced (I love when we use the colorful kind: yellow, orange, purple…)
1/8 cup Maple Syrup
1/8 cup Olive oil
Sprinkle of Kosher Salt

Mix everything together in a cast iron pan, and roast in the oven for 15 minutes at 400 degrees. Once the pan is taken out of the oven, sprinkle desired amount of goat cheese on top of the carrots, and enjoy!

Let me know what you think of each random recipe!

Triple C weekend – (Cleaning/Creativity/Cookies)

Posted by random olio

I had a great weekend! Chris and I randomly started cleaning out the garage on Saturday. We purged, took items to Goodwill, organized, found items to sell on eBay, and then headed into the house and thoroughly cleaned. Ah, spring cleaning! It is almost as though spring cleaning should be done spontaneously. We even did all the laundry. It felt great to accomplish so much together. At the end of the night I made Chris’ favorite Chocolate Chip Cookies.

mmm...chocolate chip cookies

I have been making this recipe for years, but rather than type it up, I also found it recently posted here. My notes on how I alter this recipe: I use 2 cups of chocolate chips. I bake both cookies sheets at the same time and switch which rack they are on at about 6 1/2 to 7 minutes in to the baking time. I also make smaller cookies (use 1 Tablespoon) to form each ball. Mine look chewier (and are chewier) than the picture on the recipe link.

Since we worked so hard on Saturday, Sunday felt laid back, AND while we had moments of snow flurries, what we also had is SUN. Gosh how we Portlanders fill with glee when the sun comes out. It was perfect. For most of the afternoon, my studio had sun. It was bright and I was inspired. So, between yummy brunch and my run, I painted for quite a few hours. I finished a painting and have almost finished another.