Jamaican Curry

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This month I’m participating in Cooking Around The World. This month the blog is traveling to the Caribbean and we were challenged to make a dish from any of the Caribbean islands.

I decided to go with Jamaica. I wish I could be in Jamaica right now for real. With this Sacramento-cold (which I know isn’t even that bad compared to a lot of the United States,) I could use a day of sunshine. I’ve been waking up and having to scrape ice from my car windows every morning. I’d rather have to worry about putting on sunscreen than standing outside in the cold shivering scraping my car windows.

Anyway, the recipe I found wasn’t exactly authentic. It’s Martha Stewart. It was delicious though. And it made me dream of the beach.

Jamaican Curry

Ingredients
2 tbsp vegetable oil
4 boneless skinless chicken breasts
1 onion, chopped
1 garlic clove, minced
1 tsp ground cumin
3 tbsp curry powder
1/2 tsp dried thyme
1 cup water, divided
salt, to taste
4 carrots, thinly sliced
1 can coconut milk
1 10-oz package frozen peas, thawed
Cooked rice, for serving

Directions

1. In a heavy pot, heat oil over medium-high heat. Season the chicken with salt and pepper. Working in two batches, brown chicken for 3 to 4 minutes per side. Transfer to a plate.

2. Reduce the heat to medium. Add the onion, garlic, cumin, curry powder, thyme, and 1/2 cup of water. Season with salt. Cook, stirring occasionally for 3 to 5 minutes, until the onion is soft.

3. Add carrots, coconut milk, 1/2 cup water, and chicken. Bring to a boil. Reduce to a simmer and cover, cooking until the carrots are tender, about 10 minutes. Remove from heat and stir in the peas.

4. Serve the curry over rice.

* serves 4

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Spaghetti Squash Fritters

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I don’t usually end up with leftovers, but I only made half of the recipe when I made the Spaghetti Squash and Turkey Meatballs, so I had extra spaghetti squash that was already roasted that I needed to use. I decided it would make a great breakfast. These fritters kept me full until lunchtime. They were seasoned perfectly and really easy to make and were definitely something different from the standard breakfast food.

I’m trying to use more leftovers to make breakfast foods. Yesterday I had the mushroom mixture leftover from the same spaghetti squash dish and served it over scrambled eggs. Today I’m having tuna patties on toast. And tomorrow I’m having poached eggs in curry (with a curry dish I haven’t posted about here yet, but will be doing probably tomorrow.)

Do you ever repurpose leftovers to make breakfast?

Spaghetti Squash Fritters

Ingredients
1 cup spaghetti squash, roasted and dethreaded
1 egg
2 tbsp onions, diced
1 garlic clove, minced
pinch of chili powder
1/2 tbsp olive oil

Directions

1. Combine together the spaghetti squash, egg, onions, garlic, and chili powder. Make a batter by mixing it together.

2. Form about three patties with the mixture.

3. Heat the olive oil in a small skillet over medium-high heat. Once hot fry the patties for 7 minutes on each side.

* serves 1
* shared with Weekend Cooking

Tuna and Rice Patties

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Fried patties may not be the most healthy things to be eating when I’m trying to eat healthy, but I felt like I could justify it with the salad on the side (of arugula, spinach, pine nuts, tomato, and dressing.) My goal for the year 2013 is to try to have vegetables with every dinner. I’ve been really bad about loading up on carbs. So.. I’m trying to minimize it. Excuse all the dressing. I’m new at this!

The addition of the sun-dried tomatoes in the patties added a great dynamic. The original recipe called for canned salmon, but since I had canned tuna in my house I substituted that instead. I love tuna, so no complaints.

The rest of these patties are going to be served on a ciabatta roll for breakfast tomorrow.

Tuna and Rice Patties

Ingredients
2-5 oz can white albacore tuna
1 1/2 cup rice, cooked
1/2 cup onion, chopped
1/2 cup sun-dried tomato, chopped
1 egg
1/4 cup breadcrumbs
2 tbsp mayonnaise
1 tsp Worcestershire sauce

1/2 cup breadcrumbs for coating
2 tbsp vegetable oil

Directions

1. In a small pan saute the onion and sun-dried tomato until the onions are tender. Let cool.

2. Combine the tuna, rice, the onion mixture, egg, breadcrumbs, mayonnaise, and Worcestershire sauce into a bowl. Mix with your hands until well combined.

3. Heat the oil in a medium sized frying pan.

4. Form the patties and coat them in breadcrumbs.

5. Cook the patties on medium heat, 7 minutes per side or until golden brown.

* serves 4, 3 patties per serving
* Shared with Foodie Friday, Foodie Friends Friday, Weekend Potluck, & Freedom Fridays

Spaghetti Squash and Turkey Meatballs

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I’ve been having a huge spaghetti squash obsession lately. Last week while I was staying with my parents’ I made the Spaghetti Squash Casserole I posted about recently. Since I didn’t have all the same ingredients I had the first time, the dish instead had portobello mushroom instead of kale and turkey breast instead of ground beef. This spaghetti squash obsession basically means every spaghetti squash recipe I run into.. I have to have it.

I saw this Martha Stewart recipe on 33 Shades of Green and immediately started drooling. And really, the drooling was worth it. This dish was great.

Spaghetti Squash and Turkey Meatballs
(source)

Ingredients
1 spaghetti squash
salt and pepper, to taste
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 tbsp grated Parmesan
1 tbsp dried breadcrumbs
8 oz ground turkey
8 oz sliced mushrooms
1 cup chicken broth
3 cups frozen spinach, thawed

Directions

1. Cut squash in half lengthwise. Using a spoon take out the seeds and other innards (like inside a pumpkin.) Place the squash cut side down on a baking sheet and bake for 45 minutes at 375. Once the squash is cooked remove. Using a fork scrape the flesh into threads. Set aside.

2. Heat 1 tsp olive oil in a pot over medium heat. Cook the onion and garlic, stirring until soft about 8 to 10 minutes. Divide the mixture between two bowls.

3. Stir 1 1/2 tbsp of cheese into one of the bowls of the garlic-onion mixture. Mix in the breadcrumbs, turkey, and salt and pepper to taste using your hands. Form this mixture into about 12 meatballs.

4. Heat the remaining olive oil in the pot over medium heat. Brown the meatballs, turning them to brown each side and cook all the way through (about 6 minutes.) Remove the meatballs and transfer to a palte.

5. Add the mushrooms to the pot and cook the mushrooms with salt and pepper over medium heat. Cook the mushrooms 6 to 8 minutes. Add the remaining garlic-onion mixture, meatballs, and chicken broth. Bring to a gentle simmer. Cover the pot and cook for 5 minutes. Add the spinach and stir through until heated.

6. Serve the meatballs and mushroom mixture over the spaghetti squash.

* serves 4
* shared with Wednesday Whatsits & Wednesday Extravaganza

Sweet Potato Risotto

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As I’ve been home for the holidays, spending more time with my mom and dad since I have since college, I’ve been helping my mom a lot around the kitchen. It’s been nice to cook for more than just two people. My childhood friend was also staying with us, so there was my mom, my dad, my brother, my friend, and myself to cook for over the last week. We had big breakfasts almost everyday and nice dinners most nights. It was nice to be home to welcome 2013 with my family.

This wasn’t our last meal of 2012 though. My last meal of 2012 was a bowl of ramen noodles from a restaurant in Japantown. This risotto was from earlier in the week. We had this risotto, a salad, and a beef shank stuffed with apples and celery.

I love the sweet potato in the risotto so much. It was a great combination.

Sweet Potato Risotto
(source)

Ingredients
2 tbsp olive oil
1 red onion, finely chopped
salt and pepper to taste
1/2 sweet potato, cooked and cubed
2 cloves garlic, chopped
1 cup Arborio rice
1 cup dry white wine
1/2 cup grated Parmesan
3 1/2 cups water

Directions

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and the salt and pepper. Cook, stirring until soft – about 5 minutes.

2. Add the sweet potatoes and garlic and cook for an additional minute.

3. Add the rice and cook, stirring for 2 minutes. Add the wine and cook. Stir frequently until the liquid is absorbed.

4. Add 3/4 cup water at a time. Stir and cook until absorbed. Add another 3/4 cup water and cook until absorbed. Continue until all the water has been used and the liquid has been absorbed.

5. Stir in the Parmesan cheese.

* serves 4
* shared with Recipe Box, Tempt My Tummy, & Delicious Dishes

Pantry Party January 2013 Announcement

pantry

Welcome to a round up featuring recipes you cook with ingredients found in your pantry. On the 1st of each month (well, this post is going up early because I got excited) I’ll announce the pantry party challenge of the month.  All you need to do is cook something based on the theme with at least one ingredient found in your pantry. Have some pasta? Some jelly? Some sauce? Flour? Sugar? Canned foods? We all have stuff pushed in our pantries that get forgotten about, so now is the time to make use of these otherwise forgotten foods.

On the 29th of each month I will post the round-up, with all the recipes and links to your blogs showcasing your contribution to the party.

I hope you’ll join me and explore your pantries!

How to Participate:

1. Visit The Law Student’s Cookbook on the 1st of each month to find out the Pantry Challenge Theme of the month.

2. Cook up something delicious based on the theme for the month with at least one ingredient found in your pantry.

3. Post the recipe on your blog. You can submit more than one recipe in a month if you wish, but all recipes must be current. If you don’t have a blog, you can still participate! Just send me an email with a write-up of your recipe, a picture, and any other information. I’ll make a post with recipes from readers who participated.

4. You must link to the announcement post for the given month in your blog post. If you wish, you can also use the graphic above in your post or sidebar (which you can find here.)

5. Email your recipes to elizabeth@crabtech.net no later than the 28th of each month. In the email include:

* Your name
* Your blog name
* Permalink to the blog post
* A photo of your recipe or permission to pull one from the post

6. On the 29th of each month visit The Law Student’s Cookbook for the recipe round up!

The theme for January is SOUP.
Make some soup using something found in your pantry!