Coconut Curry Chicken

Coconut Curry Chicken

I have a few picky eaters under my roof which makes it a real challenge to figure out what to make for dinner. I would be a much more adventurous cook if I could just make what I want and know that the kids would eat it. But, tra-la-la, that’s the lament of most parents, am I right? My pickiest-eater child has suddenly decided to take pity on me (after all of his ultra-picky years) and is willing to try more things. But then the kid who used to eat anything has suddenly decided he doesn’t like rice, pork, steak or chicken. Great. Swapped one for the other. Undeterred by this, and noticing I had a can of coconut milk in the pantry, I set out to create a dish everyone would at least be willing to try and came up with a great one.

Coconut Curry Chicken

A dish even my pickiest eaters loved! If I’d had some peas, I would have added them. Wouldn’t that have looked nice?

Coconut Curry Chicken with Rosamarina Rice

Serves 6

Six boneless, skinless chicken thighs (I buy them frozen at a big box store)
1/2 a large red onion sliced top to bottom
1 small potato, diced (this just extends the meal but doesn’t add any real flavor)
4 cloves of garlic, minced
1 can of coconut milk (13.5 ounce)
1/2 t. coriander
2 T. curry powder
Salt and Pepper to taste, added just before serving
Add on: 1/2 a cup of frozen peas
Rosamarina Rice to serve it with (recipe below)

Method:
In a small pan, melt about a tablespoon of butter, then add the coconut milk, coriander and curry powder. Gently whisk until blended. Turn off the heat and set it aside.

Coconut Curry Chicken

The sauce with coconut milk, curry powder and coriander. Don’t add the salt and pepper until you are simmering the sauce and chicken together.

In a large skillet or dutch oven, drizzle some olive oil and heat up the pan. Add the onion slices and saute until they begin to be translucent. At that point, add the garlic and stir for a few seconds. Be careful because the garlic will burn quickly and become bitter.

Coconut Curry Chicken

I love the look of red onions! I sliced them the long way so that the kids who didn’t want onion could easily pick it out (turns out they didn’t!).

Add the diced chicken and turn everything over with a spatula to get the onion and garlic off the bottom of the pan and get things mixed up a bit. Do this periodically until the chicken is beige on all sides. It doesn’t have to be cooked through at this point.

Coconut Curry Chicken

The mixture will thicken as you let it simmer. Don’t cover it or the drops from the humidity that builds up on the lid will drip back down and water down the dish.

Pour the coconut/coriander/curry mixture over the chicken and stir again. Switch out your spatula for a large cooking spoon at this point because the spatula has raw chicken juice on it. Always do this when you are cooking – as soon as all sides have started to cook, ditch the raw-stuff utensil for a clean one to finish the dish to avoid cross-contamination.

Lower the heat and let the whole mixture simmer and thicken until the chicken and potatoes (if used) are cooked through and tender. In the last minute or so, add the peas, which I would have done with my dish if I’d had any. It would have added a nice bit of color and another element of flavor. Serve over the rice (or quinoa or nothing).

Rosamarina Rice

Coconut Curry Chicken

Every time I make rice, I make it this way, with rosamarina because it just tastes so darned good!

1/4 cup rosamarina, also called orzo, found in the pasta section of the store
2 cups rice
4-1/4 cups water (or chicken stock)*
3-4 bouillon cubes (if using water instead of stock)

Method:
Melt about 1 tablespoon of butter in a pot. Add the rosamarina and stir almost constantly until it starts to brown. At this point, it will burn quickly so before that can happen, pour the rice over it and stir to prevent the rosamarina from continuing to sit on the bottom of the pan. The butter that’s still in the pan will lightly coat the rice/rosamarina, adding some flavor.

Add the water/bouillon and stir. Let the mixture come to a boil. As soon as it does, cover the pot, turn the heat to low and let it sit to start absorbing the liquid. This usually takes about 20 minutes so I try to time the coordination of making rice with making the entree so they are done around the same time. Resist the urge to lift up the lid or stir the rice because it will effect how the rice turns out.

* Because the rosamarina needs to absorb the water to cook, I either lower the amount of rice I put in or add a little water/stock to compensate.

Chicken Pot Pies

Even Easier Chicken Pot Pies

I love chicken pot pies. Rather, I love to eat them, but not make them. The filling isn’t so difficult but the pie crust is intimidating. Pre-made pie crust works well and did, recently, when I made pot pies for the family. But then I found myself with extra filling and no more pie crust. That’s when I took advantage of some day-old Italian bread and came up with some really easy chicken pot pies!

Even Easier Chicken Pot Pies

Filling adapted from a recipe by Lucinda Scala Quinn in her book “Mad Hungry”:

1 Rotisserie chicken, diced up or torn into bite-size shreds

1/2 an onion, diced

1 carrot, copped

a pinch of salt

1 TBS flour

1-1/2 to 2 cups chicken or vegetable broth

1/4 cup grated Parmesan cheese

Saute the onion and carrot in a little butter or olive oil until both start to soften slightly.

Sprinkle the flour over the mixture and stir it around to make sure the vegetables are coated with the flour.

Pour in the broth and let it all cook until the broth starts to thicken.

Pour the broth and vegetable mixture over the chicken in a bowl. From here, you can continue to make the pot pies or, refrigerate the mixture the day before (it even freezes well).

When ready to make the pot pies, spoon the chicken mixture into oven-proof bowls or souffle dishes. Top with chopped bread cubes and drizzle olive oil over the top.

Place the baking dishes on a baking sheet and bake at 375 degrees for 20-25 minutes or until the bread cubes have become golden and toasted.

Chicken Pot Pie

Even Easier Chicken Pot Pies before…

Chicken Pot Pie

All done and ready to serve!

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Email: ingoodtastedenver@gmail.com

Mother’s Day Brunch Round-Up

By Edan Goode (a mom who totally gets it)

Happy Mother's Day!

Happy Mother’s Day!

Next to doing housework, the last (and I mean LAST) thing any mom should be doing on Mother’s Day is cooking! Am I right? Not even for your OWN moms, ladies! Mother’s Day is the one day a year, pretty much, when it’s your day to be queen, with love, appreciation, relaxation and pleasure bestowed upon you. Lots of area restaurants are on board with that and are cooking up wonderful meals with food and drink specials in your honor. Reservations are either required or at least highly recommended! Hours vary by restaurant.

Argyll Whisky Beer Moms receive a complimentary Lavender Love cocktail at this casual British gastropub. Mom can also enjoy the Pastry Basket of assorted treats and other brunch entrees.

Blackbelly Market Mom gets a complimentary Prosecco cocktail to accompany the fresh and local farm-inspired dishes served at the East Boulder hotspot.

Bombay Clay Oven Special brunch and specialty drink items for moms, who get to dine for free.

Central Bistro and Bar Full brunch menu plus specials for mom.

Cherry Cricket will be offering all moms a Colorado Brew called Mama’s Little Yella Pils $3. 303-322-7666.

Coohills Enjoy a fixed-price brunch with fresh food stations including coffee and tea. $45 adults. $20 kids ages 4-12. Free, age 3 and under.

Cook Street School of Culinary Treat Mom to an interactive cooking class by professional chefs. Mom will learn how to prepare brunch dishes, followed by feating on a complete meal and cocktails. $89 per person. Gift certificates are also available 303-308-9300.

Guard & Grace Adults get a fixed price, 3 course menu for $45. Children get a 2 course meal for $20.

Humboldt Farm, Fish & Wine Feast on homemade breakfast pastries, Humboldt’s variations on the classic Benedicts, fresh seafood options, the signature Humboldt Raw Bar, and fresh oysters for a dollar all day. Top it off with a complimentary Humboldt Mimosa.

MAX’s Wine Dive Enjoy the Famous Southern Fried Chicken, house-made beignets, a Smoked Salmon Frittata and other specials.

Punch Bowl Social Mom can “Bowl for Brunch” for a shot at having her brunch for free. Moms also get a complimentary mimosa upon arrival. Enjoy brunch with everything from a prime rib carving station to omelettes to mac ‘n’ cheese. Adult price is $29.99, kids 6-12 are $10 and kids under 6 are free. Call 303-765-2695 or visit Open Table for reservations.

Session Kitchen Brunch options include the Session Breakfast Burrito, Lox and Tots and Banana Bread French Toast. Drinks include the create-your-own mimosa.  Call 720-763-3387 for reservations.

Stout Street Social Complimentary Mimosa for Mom, special brunch items and drink specials. Call 720-214-9100 for reservations.

Tamayo Have the Bottomless Margarita Brunch and a complimentary Mom’s Day chrysanthemum flower.  Brunch includes unlimited small plates and free flowing brunch cocktails for $35. Reservations required at 720-946-1433.

The Corner Office Restaurant and Martini Bar Denver Mother’s get a free glass of prosecco and kids get a build-your-own Pancake Bar.

ViewHouse (Centennial) Mother’s Day buffet brunch including crab eggs benedict, a roasted sage chicken, New York strip steak and honey glazed ham plus a complimentary ViewHouse Mimosa.

ViewHouse (Denver) Enjoy a variety of brunch selections plus the ViewHouse Mule or ViewHouse mimosa.

Village Inn is giving moms a carnation (while supplies last), enabling her to win prizes on their Facebook page and, if you prefer a gift card, you buy one for $25 and get $5.

Zengo Indulge in a  Bottomless Mother’s Day Brunch with a Build Your Own Bloody Bar (Maria or Mary), unlimited small plates and brunch cocktails. Mom receives a Mother’s Day Chrysanthemum to plant. Reservations are recommended, call 720-904-0965.

Happy Mother’s Day! 

Come! E.A.T. with us! 

Twitter: https://twitter.com/EATfamilyblog

Facebook: https://www.facebook.com/EveryoneAroundTheTableBlog

Read our “big sister” blog of news and reviews
of restaurants, theater, movies and travel:
www.InGoodTasteDenver.com.

Email: ingoodtastedenver@gmail.com

Spaghetti frittata

Spaghetti Frittata

The other night, I went a little overboard making pasta and ended up with a lot of plain pasta remaining. What could I do with a bunch of leftover pasta? While I have rejuvenated leftover pasta other times by dipping it briefly in boiling water, as though it was fresh pasta, I wanted to do something different with this batch. Some eggs, cheese, tomatoes and herbs and I had a nice side dish to go with grilled chicken. Here’s what I came up with:

Spaghetti frittata

Spaghetti frittata with tomatoes, herbs and Parmesan cheese.

Spaghetti Frittata

1. Drizzle olive oil or butter in the bottom of a non-stick skillet and heat over medium heat.

2. Add enough spaghetti so it covers the bottom of the skillet, approximately 1 to 1-1/2 cups.

3. Whisk two large eggs so that they are mixed and pour them over the spaghetti.

4. Sprinkle with salt, pepper and herbs of choice – I used oregano, thyme and basil but any combination you like could be used because the pasta and eggs are like a blank slate.

5. Put the lid on the pan and leave it until the eggs are set.

6. With a spatula, loosen the edges of the frittata and slide it onto a cutting board.

7. Dice up tomatoes, ideally pretty cherry tomatoes and sprinkle them on top with parmesan cheese and some fresh herbs if you have them.

8. A pizza cutter works great to slice the frittata into serving-size triangles.

Cooking Tasks for Kids on Thanksgiving

During the hustle and bustle of preparing the Thanksgiving meal, letting the kids in the kitchen to “help” may be the last thing you want to do. But if you plan ahead and select age-appropriate tasks, helping in the kitchen can mean a feast of benefits. Besides learning cooking skills, including math and fine motor skills, engaging kids in the kitchen, especially during the holidays, is a chance to include your child in multigenerational fun and make them a part of the festivities.

FoodNetwork.com shared with us a great, age-appropriate guide to things the kids can do that will really help out with the Thanksgiving meal. Just think of the pride they’ll feel as everyone ooo’s and ahhh’s over their tasty work. Just don’t let the learning opportunities end with Thanksgiving Day. Find ways to encourage their culinary interests throughout the year.

Click HERE for age-level suggestions for how the kids can help.

Foodnetwork.com

Smashing and mashing potatoes for Thanksgiving is an ideal task for 3-5 year-olds. Read FoodNetwork.com’s other tips for age-appropriate tasks in the kitchen. Photo courtesy FoodNetwork.com.

As a bonus, here’s a tasty-sounding recipe for Apple Pie With Cheddar Cheese Crust from the “How To Get  The Kids Involved” gallery.

 

FoodNetwork.com

The best of two worlds, in one dessert that kids ages 8-10 can help make. It’s Apple Pie with Cheddar Cheese Crust. Photo courtesy FoodNetwork.com

 

 

 

A “Natural” Combination – Mayo and Cookie Dough

cookie dough and mayo

The lineup of goodness: Hampton Creek Just Cookie Dough and Just Mayos

A strange combination of things came in the mail the other day – mayonnaise and cookie dough. Now, I am fond of both things, so that doesn’t make it so weird, but still…  Turns out, it was a delivery from Hampton Creek, a company I have been hearing about lately that describes themselves as providing healthier, affordable food to everyone. Interestingly, their two products right now are a variety of mayos and a variety of cookie doughs. Looking at this delivery, it was clear a sandwich and some cookies were in my near future.

Hampton Creek’s Just Mayo mayonnaises are non-GMO and a whole bunch of “frees” as in cholesterol, gluten, soy, dairy and lactose-free. They come in four flavors: original, sriracha, chipotle and garlic. Ironically, I had just seen a cooking show the night before in which the chef mixed some sriracha with plain mayo to make a spicier topping for her hamburger. And here it was, for me, mixing-free. I did try each of the mayonnaises in such a weird way – I laid out four slices of deli ham, drizzled a thin line of each flavor on each of the slices, rolled them up and tried them. With the squeeze bottles, it made keeping control of the mayo easy. Each tasted really good but I liked the sriracha best. It lent a subtle bit of heat to the ham. Really good.

The next night, I made a tomato tart I’d been looking forward to making all summer. With a lovely collection of tomatoes from my garden, my favorite tomato tart recipe was a great way to show them off. The recipe calls for a base of tomato and cheese. Rather than just use only the original flavor, I mixed things up a bit, adding some of each of the four flavors up to the measurement amount I needed. Perfect! It added creamy, garlicy, spicy and smoky flavors to the tart. And tomatoes and mayonnaise are a natural together. It was a hit!

Okay, now the cookie dough. There are no eggs in Hampton Creek’s Just Cookies. None. I don’t know how they do it. There’s nothing artificial added and they are cholesterol-free, have no partially hydrogenated oils and have about a 20% reduction in sodium. So, you know what the no-eggs part means? You can eat the dough and not worry about salmonella poisoning. People, you can take a spoon, open the lid of the jar the dough comes in and eat up – not that I’d do that, of course. But I did start getting ideas for mixing little bits of the dough into vanilla or chocolate ice cream to make my own version of my kids’ favorite cookie dough ice cream. And yes, you can cook the dough. I did. They were delicious, and pretty and chock full of chips.

In addition to chocolate chip flavor, there is also Sugar Cookie, Oatmeal Raisin, Peanut Butter and White Chocolate Macadamia Nut. Have mercy! Hampton Creek products can be found at most major grocery stores. Type in your city to see which stores you should head to.

 

cookies and mayo

This is my second batch of cookies from Hampton Creek’s Just Cookie Dough. The first batch was snarfed by my children while I was getting my camera!

 

Go-To Recipes: One Pot Chicken and Peppers

By Edan Goode:

 

One Pot Chicken and Peppers.

One Pot Chicken and Peppers – delicious the first night and even better the next day.

You may have noticed by now that I don’t like to have to work really hard in the kitchen. I don’t want to do a lot of chopping or take multiple stages for a meal and I really don’t like a lot of cleanup. That’s why this dish is one of my favorites. Better than that, it’s one of my family’s favorites – even the picky eaters who will only eat parts of this meal. There’s a minimum of chopping with this dish, and it all gets thrown in a big pot and then put in the oven.

This dish smells amazing while it cooks. I once had a neighbor yell over the fence into my open window “What are you making? It smells so good!” I gave her some leftovers (which are even better) and this recipe. Add some crusty bread to soak up the juices and this dish is easy enough for a weeknight but impressive enough for company.

One Pot Chicken and Peppers
Serves 6 – with the intention of having leftovers

6 boneless, skinless chicken thighs  (I’m a big fan of these because they are equal in size, flavorful and moist)
2-3 potatoes, peeled and cubed (any variety will do)
2 carrots, peeled and cut into wedges
1/2 an onion, cut into fourths
2-3 cloves of garlic
2-3 peppers, red, yellow or orange – not green! – cut into fourths
Approximately 1/4 cup olive oil
1 sprig of rosemary
Salt and Pepper
Juice of half a lemon or lime

Preheat the oven to 425 degrees. Drizzle some olive oil in the bottom of a large, heavy pot like a Dutch oven. This can also be done in a Pyrex baking dish but having deeper sides makes it easier to turn all of the contents periodically during cooking.

One Pot Chicken and Peppers.

The beauty of One Pot Chicken and Peppers is that all of the ingredients go in one pot, in no particular order. Easy!

Throw all the ingredients in the pot except for the last four. Then sprinkle the salt and pepper over everything and drizzle the olive oil. Using a spatula or stiff spoon, turn it all over a few times to make sure everything is coated with salt and pepper and olive oil. Break apart the rosemary sprig, scattering the soft needles all around.

Please the pot in the oven for 40-45 minutes, taking it out twice to turn everything over for even cooking. You’ll see an increasing amount of liquid building up as the vegetables begin to release their juices, flavoring everything. Yum!

Once the vegetables are tender (but not mush) and the chicken is cooked through, remove the pot from the oven and give a squeeze of lemon juice over everything.

Scoop out one thigh per person with some of each vegetable (skip the garlic cloves for the wee ones) and serve with a slice of crusty bread. Delicious!