Thai Curry Chicken and Cauliflower

This is a great alternative to salad for my low-carb lunches – I make it one day and eat it for several. The cauliflower is a great stand-in for rice or potatoes, and I just happen to love cauliflower.

2 cups fresh cauliflower florets
1 cup fresh green beans
1/2 onion
4 whole boneless, skinless chicken breasts
2 T. olive oil
1 T. red curry paste
2 cloves garlic, crushed
1 T. fresh chopped or grated ginger
1 can(14 Oz. Size) coconut milk
2 T. butter
1 pinch salt (add more to taste)
2 T. fish sauce
1 T. yellow curry powder (add more for a spicier dish)
2 T. sugar or Splenda (Splenda for carb watchers)

Please note that this recipe comes together a lot easier if the veggies and meat are chopped/crushed/grated ahead of time.

Begin by preparing the fresh vegetables. Put two medium-sized pots of water on the stovetop to boil, each with about an inch of water.

While the water coming to a boil, rinse the cauliflower in cold water. Trim the florets off the stem. Place them into one of the pots of boiling water, reduce the heat to low, and simmer the cauliflower with the lid slightly ajar for 12 minutes.

To prepare the green beans, rinse well, trim the ends off and cut the beans into 1-inch pieces.

Place the green beans in the second pot of boiling water and reduce the heat to low. Keep the cover of this pot ajar as well. (Placing the lid ajar while cooking them helps preserve the green color.) Simmer until slightly undercooked, about 10 minutes. They will finish cooking with the rest of the dish.

While the veggies are cooking, dice the onion and set aside.

Chop the boneless, skinless chicken breasts into bite-sized pieces.

Heat the oil on medium-high heat for a minute or two and add the onion. Add the red curry paste, crushed or chopped garlic, as well as the chopped or grated ginger (optional).

Open up the coconut milk and spoon 3 or 4 scoops into the mixture, to help blend the curry paste.

Continue to cook this mixture, keeping a close eye on it so it doesn’t burn, until the onions turn translucent. When the onions have softened, add the chopped chicken.

Meanwhile, keep an eye on the timers for the steaming vegetables. When they finish, pull them off of the heat and drain them. Reserve the green beans to be added to the chicken and curry.

To prepare the cauliflower, add the butter and salt to taste. If desired, stir with a fork to break down the cauliflower into smaller pieces. Set aside.

Cook the chicken mixture until the chicken is mostly done; about 8 or 9 minutes, while stirring frequently. Then add the remainder of the coconut milk, the fish sauce, green beans, the yellow curry powder, sugar, and a dash of salt. Simmer for 5 to 7 minutes, or until the chicken is fully cooked. Thin with water if needed.

Serve by placing a large scoop of curry chicken over a bed of cauliflower.

Stuffed French Toast with Raspberry Sauce

This is a great dish to serve for Father's Day! (It's a bit high effort for breakfast, so I save it for special occasions.)


1 8-oz. package cream cheese
1/4 c. peach preserves (or apricot)
1 t. vanilla
1/4 c. chopped walnuts or pecans
2 T. Bailey's Irish cream, optional
8 slices Texas-style thick bread
1/2 c. apple juice
1/2 c. orange juice
1/2 c. puréed and strained frozen raspberries
1/4 c. white corn syrup
2 T. water
1 T. cornstarch
3 large eggs, beaten
3/4 c. half and half
1 t. vanilla
1 T. Frangelico liqueur, optional
1/4 c. vegetable oil
fresh fruit, such as apple slices or grapes
powdered sugar
mint leaves for garnish

Make filling by combining softened cream cheese, peach preserves, a teaspoon of vanilla, nuts and Irish cream, if using. Beat with an electric mixer until smooth.

Spread filling on four slices of bread, covering completely to edges. Top with remaining slices and gently push together. Refrigerate.

To make the sauce, place apple and orange juices and raspberries in pan. Add corn syrup and simmer gently. Combine water and cornstarch; add to sauce and cook until slightly thickened. Set aside.

Combine eggs, half and half, vanilla and liqueur. Dip bread in egg mixture, completely covering, but do not soak.

Heat oil in a nonstick sauté pan, and cook bread until brown. Keep warm while browning remaining slices.

To serve, cut bread diagonally in quarters. Pour a little sauce in each plate and stand toast wedges upright around the sauce. Arrange fruit on plate. Lightly sprinkle with powdered sugar, and garnish with mint leaves.

*I don't bother with the two different liqueurs. I just use whatever I have on hand – usually some kind of brandy.

Ravioli with Brussels Sprouts and Bacon

{recipe from Real Simple}

1 lb. cheese ravioli (fresh or frozen)
6 slices bacon
3 T. olive oil
1/2 c. pecan halves, coarsely chopped
1/2 lb. Brussels sprouts, thinly sliced
kosher salt and black pepper
1 T. white wine vinegar
grated parmesan, for serving

Cook the ravioli according to the package directions.

Meanwhile, cook the bacon until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and break into pieces when cool.

Wipe out skillet and heat 2 T. oil over medium heat. Add pecans and cook, stirring frequently, until lightly toasted, 2-4 minutes. Add the Brussels sprouts, 1/2 t. salt, and 1/4 t. pepper and cook, tossing occasionally, until just tender, 3-4 minutes more. Stir in the vinegar. Add the bacon and toss to combine.

Serve the Brussels sprouts mixture over the ravioli, drizzle with the remaining tablespoon of oil, and top with parmesan.

Paradise Bakery-style Sugar Cookies

I can't remember where I first saw this recipe. When you want sugar cookies without the hassle of chilling, rolling, cutting, and frosting, these are the answer. (Eva likes them with jimmies; I like them with sugar crystals.)

1 cup sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour*
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
sugar, for decorating

Preheat oven to 375°.

In a medium bowl, cream together the sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes.

Slowly add vanilla and egg while mixing.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.

Scoop with an ice-cream scoop and roll in sugar. Place directly on cookie sheet. Flatten slightly with palm of hand.

Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

*very important! The cake flour, in addition to not overmixing, gives these cookies their tender, crumbly texture.

Fish Tacos with Lime-Cilantro Crema

{photo courtesy myrecipes.com}

I first had this dish when we were at the Outer Banks with my family last summer. I recreated it from memory, and it was good. But this week Jessie directed me to the actual recipe (Cooking Light, 2006) and I made it again. This is officially one of my new favorite meals, and Marc and Max really like it as well.

Yield: 4 servings (serving size: 2 tacos)

Crema:

1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets (I used tilapia)
Cooking spray
8 (6-inch) corn tortillas (I used more, because we like to double them up)
2 cups shredded cabbage

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions (I spray them with Pam, sprinkle them with salt, and warm them in a small skillet). Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Nita's Famous Pecan Logs

This recipe comes from my grandmother Taylor, and was passed around at her funeral earlier this year. I didn't know she had a famous recipe, and thought I really should try it!

Be warned, however, this recipe is not for the faint of heart. Start two days before you want to have the finished product.


nougat cream center:

3 c. sugar
1 1/3 c. Karo syrup
1/4 c. melted butter
1 c. water
2 egg whites, beaten
1 t. vanilla
1/2 t. salt

Combine 3/4 c. sugar, 2/3 c. Karo, 1/4 c. water. Boil to soft ball stage. Pour syrup over beaten egg whites, and continue beating until slightly cool (about 5 minutes). Make a well in center. Let stand while you make second syrup.

2 1/4 c. sugar
2/3 c. Karo
3/4 c. water

Combine above ingredients and cook over medium heat to 258º. Pour all at once into center of egg white mixture. Beat vigorously until thoroughly mixed. Stir in butter, vanilla, and salt. Beat well.

Let stand, beating occasionally, until very stiff. Press mixture into a well-buttered 9x13 pan. Cover and let stand a day or two refrigerated. Cut into bars and freeze.


caramel:

2 c. sugar
1 1/4 c. Karo
1/2 t. salt
1 1/2 c. light cream (add 1/2 c. at a time)
1 t. vanilla

Cook sugar, Karo, and 1/2 c. cream, stirring well until it begins to boil. Add another 1/2 c. cream. Cook to 236º. Add remaining 1/2 c. cream and cook again to 236º. Transfer to double boiler to keep hot.

With two forks, roll bar into caramel. Lift out into bowl of chopped pecans. Press nuts onto bar. Cool.

These are delicious and make for an impressive treat, but you do have to work for it!

Peanut Butter Pretzel Chocolate Chip Cookies

Another great recipe from Tasty Kitchen – these were an instant hit with the whole family! The peanut butter is subtle. The pretzels provide the perfect amount of crunch and a nice salty foil for all the sweet. (Nothing ruins a cookie for me like a lack of good salty balance.) I'm sure we will make these again and again.


½ c. butter or margarine (softened)
½ c. shortening
¼ c. creamy peanut butter
¾ c. packed brown sugar
¾ c. sugar
2 eggs
1 t. vanilla
2 ¼. flour
1 t. baking soda
1 t. salt
¾ c. coarsely crushed pretzels
1 ½ c. semi-sweet chocolate chips
Cream together butter/margarine, shortening, peanut butter and both sugars. When light and fluffy and thoroughly combined, mix in one egg at a time. Then mix in vanilla. In a separate bowl, whisk together flour, baking soda and salt. Stir into creamed ingredients in 2 or 3 additions, just until thoroughly combined. Stir in pretzels and chocolate chips.

Bake at 350 degrees for 8-10 minutes, until just browning on the edges and not quite set in the center. Let cool on the baking sheet 2 minutes before removing to a wire rack to cool completely. Makes 3-4 dozen cookies.