Thanksgiving Leftovers: Thai Curry

Do you have Thanksgiving turkey leftovers?  If so, this is the perfect recipe to make a delicious meal this weekend.  I actually made this recipe a week ago, using chicken- but it will taste equally delicious using the turkey leftovers many of you have in the fridge!

I hope everyone had a great Thanksgiving- a wonderful evening with family and friends!  Sam and I, along with his brother enjoyed our dinner at Hill Country BBQ– we had a relaxing, football-watching afternoon!

Are any of you venturing out for Black Friday sales?  I have never done it, and will probably never start my shopping that early.  I prefer to start of my post-Thanksgiving Day with a nice run- especially with the beautiful DC weather today.

Chicken Thai Curry
Adapted from: Cooking Light (Nov 2011)

If you’re not a spicy eater, definitely skip the chili’s (or use less).  Although I used chicken in this recipe, feel free to swap for leftovers turkey or tofu, or skip meat all together.  More veggies are always delicious- so don’t hesitate to add extra’s if you have them in the fridge!

1 cup of basmati rice
1/2 tsp ground coriander
1/2 tsp ground cumin
5 Thai chilies (or less/more)
rind from 1 lime
15 cilantro sprigs
5 garlic cloves
1 inch of ginger, grated
1 cup coconut milk
1 tbsp olive oil
5 carrots, peeled & grated
1 onion, chopped
1 tsp salt
1/2 tsp pepper
2 cups vegetable broth
2 zucchini, coarsely chopped
2-3 cups cooked chicken or turkey (optional)

Cook 1 cup of rice per package instructions.

Combine coriander, cumin, Thai chilies, lime rind, cilantro sprigs, garlic and ginger into a food processor.  Process until all ingredients are finely chopped.  Then add the coconut milk, process until smooth.

Heat olive oil in a large soup pot.  Add in the carrots and onions, cook and stir occasionally  for 5 minutes or until the onion is translucent.  Then add in the coconut mixture, the salt and pepper.  Stirring frequently, increase the heat to high, and cook for 5 minutes, or until the mixture reduces and begins to brown.  Reduce the heat to medium, add in the broth.  Bring to a boil, then stir in the half of the zucchini.  Then simmer for 45 minutes, when the zucchini is tender.

After the zucchini is well cooked, add in the rest of the zucchini and the chicken, cook for about 5 minutes until the meat is thoroughly heated.  Add in the rice, then divide and serve.

Food Matters Project #28: Lemon Cornmeal Cake

A little late here with my Food Matters Project post, but better than never, right?  And this is a good one to keep in your back pocket, a quick dessert- perfect to make before friends stop by for a mid-week dinner.

This weeks host is Jen, of Prairiesummers.  She chose Mark Bittman’s Apricot Polenta Cake.  Check out her version, and what everyone else made here.

I was very excited to make this since I’ve been saving a very similar recipe from A Meandering Mango.  When I was making this, I decided to take a little from both recipes and make my own version.  Mine tasted very similar to a lemon bar, refreshing and light.

This cake is a perfect way to celebrate a little milestone in our house!  This past weekend we visited Philadelphia, and ran the Rock ‘n Roll Half Marathon!  It was Sam’s first half, and he had fun doing it!  I’m very proud, and excited that there will be another race in the near future!

Lemon Cornmeal Cake
Adapted from: The Food Matters Cookbook (pg. 560) & A Meandering Mango

3 eggs
3/4 cup sugar
1/3 cup olive oil
juice & zest of 1 lemon
juice & zest of 1 lime
1 tsp vanilla extract
1/2 cup cornmeal
1/4 tsp salt
1 1/4 cup water
1/2 cup white all-purpose flour
1/2 apple, slices*
2-3 fresh figs, finely chopped*

Preheat the oven to 350ºF.  Spray your baking dish with non-stick cooking spray (or use butter or olive oil).

In a stand mixer whisk together the eggs and sugar for about 5 minutes, until fluffy and creamy.  Slowly add in the olive oil, lemon and lime juices, lemon and lime zest, and vanilla extract.  Lightly whisk the ingredients together.

In a small pot, mix together the cornmeal and salt.  Then whisk in the water, until it is lump-free.  Set the pot over medium heat, whisk frequently and bring to a boil.  Reduce the heat, and cook until the water is absorbed.  Then set aside and allow to cool.

Stir in the flour and cornmeal mixture into the mixing bowl with eggs and sugar.  Stir well, then pour into the sprayed baking dish.

Arrange the apples and figs on top of the cake.  Bake for 40 minutes, or until a toothpick comes out clean from the cake.  Allow to cool about 15 minutes before cutting it.

*Other alternatives for toppings or frosting: fresh berries, fruit soaked in liquor or honey, ground nuts or coconut, powdered sugar or a honey drizzle!  Be creative, and let me know what worked!

Christmas Vacation on a cruise ship!

So you may be wondering where we spent our Christmas.

Well, to give you some hints, we did a lot of this:

watching beautiful sunsets on the Gulf of Mexico

hanging out at the beach and working on our tans!

We got a wonderful Christmas gift to go on a cruise to Mexico.  The cruise left from Tampa, Florida and we stopped in Costa Maya and Cozumel, Mexico.  It was the perfect amount of sun, naps and relaxation.

While we were in Cozumel, we grabbed a bite to eat at Toro’s Place for some Mexican.  Both of us enjoy eating outdoors, so this place was perfect.  As can be expected, we munched on:

…some chips and salsa!  Washington does not have the best Mexican restaurants, so if we can find something while we travel- we definitely take advantage of it.  This was well worth it, the salsa was a bit spicy and the fish tacos mouthwatering.

Of course, Mexican food always tastes better with a beer and a lime!

It was a great trip where we got to relax outdoors, catch up on some reading and sleep in.  Sometimes it’s nice to get away and enjoy some free time.  Best of all, we got to spend this time with our family!

Have you guys gone on a cruise?  If so, where to?  Where are you planning your next vacation?

Spicy Asian Salad with Sunflower Seeds

This past weekend, my friend PB* (Happy Birthday!) and I took a walk on the Theodore Roosevelt Island.  If you live in the D.C. area, or are visiting- this is definitely a relaxing walking/running path that does not make you feel like you’re in the city.  We got to see the flowers that have bloomed, and the leaves with their deep green colors.  We also got to see some animals:

All the greenery made me think of foods that take you back to basics.  Earthy flavors.  So, this is a different type of a salad which we had this week (it’s a green one!).  I’ve actually made this for a couple of friends before (C* this is for you, but I’m sure you already know the recipe by heart!), and decided we needed to have it for lunch because it was that delicious.

I’m sure recipes like this one are floating around somewhere.  From a nutritional standpoint, many salads miss out on the flavor and the nutritional boost.  This salad definitely does not lack on either.  I don’t always feel like making a salad, no matter how easy it might be to make.  I love to eat them out, but at home I feel like they are a little too much work?  (I know, this sounds silly).  But when you see how good this is for you, and take the first bite, you’ll start to crave it!

One of the distinct changes I had made from the original recipe was that I used sunflower seeds rather than pumpkin seeds.  Both are delicious, I just couldn’t find pumpkin seeds in the store- come October it’ll be the perfect addition.  Until then, find the seeds that you prefer!

Spicy Asian Salad with Sunflower Seeds
Adapted from: Vegetarian Times

Salad:
2 large eggs, lightly beaten
4 cups baby spinach leaves
1 cup bean sprouts
1 cup carrots, grated
1/2 cup sunflower seeds
2 green onions, chopped

Dressing:
juice of 1 lime
2 tbsp Asian Stir-fly Oil
1/2 tsp sriracha chile sauce
1/4 tbsp ginger, grated

Coat a skillet with cooking spray, and heat it over medium heat.  Pour eggs into the skillet, and cook for 2-3 minutes, or until firmly set.  Transfer the omelet to a cutting board, and let it cool.  Once it’s cooled, chop the omelet into 1/2-inch strips.

To make dressing, whisk together all of the dressing ingredients in a small bowl.

Add the spinach leaves, bean sprouts, carrots, sunflower seeds, green onions and egg pieces to a large bowl.  Finally, add the dressing, and toss to coat.

Butternut Squash Thai Curry

This is a great fall flavor, and fantastic for colder evenings.  Although we had used butternut squash, others can be used.  The heat of the dish can also be varied, depending on how many jalapenos are added.  The coconut milk gives it a creamy warming texture.

Butternut Squash Thai Curry
Adapted from: Love and Olive Oil Blog

2 tbsp olive oil
1 large onion, chopped
2 medium butternut squash; peeled, seeded, cut into 1/2 in pieces
1 cup veggie broth
1 cup water
1 jalapeno, chopped
4 garlic cloves, chopped
1 (12 oz) can of coconut milk (light or regular)
juice of 1 lime
12 oz Asian noodles (or Udon noodles)
1/4 cup cilantro, chopped
1 tbsp curry powder
1 tsp cinnamon
salt to taste

Heat oil on a large skillet over medium heat.  Add onions garlic and jalapeno, saute for 5 minutes; until onion is translucent.  Add squash, and saute for another 5 minutes.  Add broth, bring to boil.  Cover and cook until squash is tender.  Stir in coconut milk, water, lime juice, curry powder, cinnamon and salt.  Simmer uncovered until squash is tender and liquid has reduced (5  minutes).

Meanwhile, cook noodles in a large pot, until tender.  Drain noodles, rinse with cold water, and return to pot.  Then add squash mixture to noodles.  Toss to blend, divide into bowls and sprinkle with cilantro.