Vegetarian Panang Curry- Courtesy of Pri at Recipris.com

Made a new recipe tonight. It was delicious and very easy. The prep took a fair amount of time, but cooking time was very fast. I recommend getting everything completely ready before starting to cook this particular dish because things do cook so quickly that there’s really no time between steps to be chopping or prepping anything. There were a few ingredients that I didn’t have on hand, so I had to improvise a bit, but the result was not disappointing. It was spicier than I generally like, however, and I’m certain that next time I cook this, I’ll cut back on the curry paste by at least half (I like a kick but not much more spice than that). I loved how full of veggies this dish was, and I love pretty much anything curried that I’ve ever eaten, so I definitely will be making this again. We served this over brown rice (that helped me tolerate the spiciness better, and it gave the dish some more bulk).

Vegetarian Panang Curry- Courtesy of Pri at Recipris.com-

Serves: 4-6

Ingredients:
2 tbsp. oil (I used coconut oil)
2 tbsp. chopped garlic
1 tsp. grated ginger
2 tbsp. Aroy-D or Mae Anong Panang Curry Paste (I didn’t have this, so I had to improvise by using red curry paste with a little peanut butter thrown in- I will likely cut this in half next time)
2 cans coconut milk (13.5 oz. each) *Trader Joe’s carries light coconut milk with has 50% less fat than regular coconut milk
1 tbsp. palm sugar or brown sugar (I used Truvia as a sugar substitute)
1 tbsp. reduced sodium soy sauce
1 1/2 tbsp. lime juice
1/4 cup roasted and unsalted cashews, crushed
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
4 Thai basil leaves (I used regular basil and I chopped it)
4 oz. cubed extra firm tofu
5 broccoli florets, chopped
1 cup red bellpepper, chopped
10 snap peas, ends cut off

Directions:
In a seasoned wok, heat oil on medium heat.
Once hot, add ginger and garlic and let cook until light brown.
Stir in curry paste.
Whisk in coconut milk, sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it’s just how you like it. I used the entire 1 1/2 tbsp. of lime juice.
Add veggies, tofu, and basil leaves and cook until tofu is cooked completely (you can test this by cutting the tofu in half and trying a bite; if it is not cooked completely, you can taste the rawness).
Top with crushed cashews and garnish with Thai basil leaves.

Green Chickpea & Chicken Curry with Swiss Chard- Courtesy of The Crepes of Wrath (originally posted August 24, 2014)

Tonight’s dinner was a new recipe, a rich, coconut-based green curry made with chicken, chickpeas, and Swiss chard. It was extremely satisfying and a definite repeater. I ate mine alone, but my husband and toddler ate theirs over rice. It has a slight kick to it, but not so much that my toddler refused it (though I wouldn’t say she was 100% cooperative, either…). Recipe below.
Green Chickpea & Chicken Curry with Swiss Chard

Author: The Crepes of Wrath

Prep time:  15 mins
Cook time:  1 hour
Total time:  1 hour 15 mins

Serves: 6
 
Ingredients
2 tablespoons olive oil
6 chicken thighs, cut into bite-sized pieces
2 shallots, thinly sliced
3 tablespoons green curry paste
2 tablespoons chili paste
1 teaspoon kosher salt
½ teaspoon ground ginger
1 14-ounce can coconut milk
2 cups water
1 14-ounce can chickpeas, rinsed and drained
1 bunch Swiss chard, cleaned, trimmed and thinly sliced

Instructions:
Heat your olive oil in a large, heavy bottomed pot.
Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes.
Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes.
Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water.
Stir to combine, then bring to a boil.
Add in the additional cup of water.
Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.
After simmering, add in the trimmed and sliced Swiss chard (***When you’re trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender colored stalks and all of the leafy greens will soften as they cook).
Simmer for an additional 10-15 minutes.
Taste and adjust seasonings as desired.
Serve alone, with rice, some naan, or pita bread.

*original post at: http://www.thecrepesofwrath.com/2014/02/14/green-chickpea-chicken-coconut-curry/#sthash.PACxMv8v.dpuf

Return to the Land of the Living and Spicy Lentil and Sausage Soup- Courtesy of Eats and Beats (originally posted August 21, 2014)

As I’m sure those of you who follow this blog have noticed, it’s been a while since I’ve posted anything. I’ve told only a handful of people, but it’s been some time since I’ve been quietly battling depression, with the last few months being particularly serious and difficult. While I feel like I’m not yet out of the woods, I have returned to the land of the living, and I’m just beginning to be able to re-engage in more activities than just what it takes to survive. Needless to say, this blog took a backseat to my getting better. But I’m finally feeling ready to write again, though I’m not yet sure how much or how often. Time will tell.

To those who have shown me kindness and support over these challenging months, thank you. To those who may be quietly suffering themselves, you are not alone, and with help, it can get better. Hold on to hope and reach out to those you trust. They can be your anchor as you re-discover your moorings and get the help you need.

As part of my pursuit of better mental and emotional health, I’ve changed a number of things, including my diet, which is still kind of “under construction.” For the moment, I’m focusing on eating proteins, good fats, fruits, veggies, and whole grains. I’ve cut out white flour, dairy (except Greek yogurt), and sugar (with the exception of naturally occurring sugars in fruit and the occasional use of honey or agave nectar). The posts I make will reflect these changes, which, frankly, are difficult for me but which I feel confident will help me in my goal of feeling better overall. I don’t plan on avoiding white flour, dairy, or sugar like the plague for the rest of my life, but for the foreseeable future, it’s how I need to approach my eating. Please bear with me through the process as I experiment with lots of new recipes (some of which will undoubtedly be good and some which may end up being duds). And please share any good recipes you may have! I welcome any suggestions.
Tonight’s dinner is brought to you by my best friend, Janna Patterson of Eats and Beats. (original post here: http://www.jannapatterson.com/2014/04/spicy-sausage-lentil-soup.html)

This soup is fabulous. It is hearty, flavorful, and with just the right amount of kick. She made it for me recently when I went to visit her and tonight I tried my hand at making it myself. It turned out great and I’m sure it’ll taste even better tomorrow. It’s definitely a recipe that takes a little longer than I normally spend cooking (prep time especially), but it is so good, it produces quite a bit, and it can be doubled easily, so I think it’s worth the time. I highly recommend this recipe, particularly as we head into Fall, which is the perfect time for a warm, comforting soup like this one.

Spicy Lentil & Sausage Soup
by Janna Patterson, Eats and Beats

Serves 6-8
Active Prep and Cook Time: approx. 35 minutes
Inactive Cook Time: 1 hour

Ingredients
1 lb hot Italian sausage
1 teaspoon fennel seeds
4 ounces diced pancetta (not sliced)
2-3 Tablespoons olive oil
2-3 cloves of garlic, minced
1 large sweet onion, diced
1 stalk of celery, chopped
2 large carrots, chopped
1 small zucchini, diced
6 cups quality chicken broth
 2 141/2 oz cans petite diced tomatoes, plus half the juice
2 cups dry green lentils (Red won’t work.)
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmesiano Regiano cheese, freshly grated for serving (optional- I left this out)

Directions
1. With the tip of a very sharp knife or a pair of kitchen scissors, cut an incision lengthwise down the entire length of each sausage casing (the intestinal casings, not the packaging the sausages came in,) and remove the meat of the sausage into a medium bowl. Get rid of the casings.
2. Preheat a large pot on the stove over medium-medium high heat, adjusting based on the strength of your particular stove.
3. Using a mortar and pestle or the end of a rolling pin and a clean hard surface, grind the fennel seeds. They don’t have to be completely pulverized; leaving some of the fennel seeds whole is fine. With clean hands, gently massage the ground fennel seeds into the sausage meat until fairly evenly distributed.
4. Transfer the uncooked sausage meat into the preheated pot and allow it to brown as you break up the meat with a spatula, the way you would with ground beef. Drain off the fat and remove the sausage to another dish for now.
5. In the same pot, cook the pancetta. Turn down the heat a bit if needed so it won’t burn. Drain off the fat and add the pancetta to the sausage for now.
6. With the pot on medium-medium/low heat, add the olive oil and the next five ingredients and cook until the onions are translucent.
7. Add chicken broth and bring to a boil over medium-medium/high heat. Stir in tomatoes, lentils, sausage and pancetta. Cover the pot, turn down to low, and allow to simmer for 1 hour.

2 Ingredient Pineapple Whip (originally posted June 23, 2014)

This looks like the perfect Summer treat!
http://hip2save.com/2014/05/22/2-ingredient-pineapple-whip-dairy-free/

New Recipe Experiment: Breaded Chicken Cutlets- Courtesy of the Food Network (originally posted June 19, 2014)

I confess that I’ve never made breaded chicken before. Hubs has always been the one to make it in our house, so this was my first time. I picked this recipe off of the Food Network website because it looked pretty easy and had great reviews. Both my husband and I weren’t sure it would turn out (we didn’t think the chicken would cook through properly), but we were both wrong. These breaded cutlets came out 100% perfectly cooked. They were moist and flavorful.

For many of the Food Network reviewers, the flavor of the cutlets was enough, but I wanted a little something more (I think cutlets on their own are kinda boring and my husband agrees), so my husband used his favorite BBQ sauce for dipping, and I used leftover creamy tomatillo dressing from my Cafe Rio night (see recipe here: http://talesofareluctantcook.blogspot.com/2014/08/cafe-rio-night-originally-posted-june-6.html).

These cutlets are definitely a great vehicle for your favorite sauce, and they would also be great as an addition to salad. Since I had leftovers from making these, I even used some tonight to make chicken wraps (with spring greens, melted cheese, chopped, fresh tomatoes, dressing, and some handmade tortillas from Trader Joe’s).

The total cook time is a little longer than I’m usually willing to do on a weeknight, but I cut out a lot of that time by using Panko breadcrumbs, which made the breading extra crispy (I still mixed in the thyme and lemon zest to the pre-made breadcrumbs).

Breaded Chicken Cutlets: Courtesy of the Food Network

Total Time:1 hr 5 min (if you use pre-made breadcrumbs, this total time is much less)

Prep: 25 min (also less if using pre-made breadcrumbs)

Cook: 40 min

Yield: 4 servings

Level: Easy

Ingredients:
10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestion: Lemon wedges, thyme sprigs for garnish*(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly)

Directions:
Preheat the oven to 350 degrees F.
To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.)
Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
With the flat side of a cook’s knife or the smooth side of a meat-pounder, pound each breast to equal thickness.
Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes.
Pat the chicken dry and season both sides with salt and pepper.
Dip each breast into the flour, then shake off the excess.
Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl.
Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
Lay on a piece of waxed paper.
Heat a large skillet (12 inches in diameter) over medium heat. Add the oil.
Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts.
Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.

***Notes: I would recommend cutting the breasts in half if they’re extra large (mine were), so they aren’t so thick before you pound them out.

New Recipe: Fettuccine with Creamy Red Pepper-Feta Sauce (originally posted June 13, 2014)

I needed to make something quick and easy tonight, but I was in the mood to try something new. Luckily, I had the ingredients on hand for a recipe I’ve wanted to try for a few weeks, and it did not disappoint. It was creamy and comforting (without the guilt accompanying the use of actual cream) and, while it doesn’t matter much to the people in my house, it was also very aesthetically-pleasing. Although it didn’t knock my socks off, it definitely was good, and it gets a 4 out of 5 fork salute from me. I will, for sure, be making this again. It is perfect for a quick, healthy, throw-together meal on a busy night or a night where I’m feeling less motivated than usual.

Fettuccine with Creamy Red Pepper-Feta Sauce- Courtesy of Ellie Krieger : Food Network

Ingredients:
2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

Directions:
1. Heat the oil in a heavy skillet over medium-high heat.
2. Saute onion and garlic until soft, about 10 minutes.
3. Add roasted peppers and saute until heated through.
4. Remove from heat and let cool slightly.
5. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta.
6. Process until combined and smooth, about 30 seconds.
7. Cook pasta according to package directions.
8. Drain, reserving 1/2 cup pasta water.
9. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta.
10. Season with salt and pepper, to taste.
11. Divide among pasta bowls.
12. Sprinkle with parsley and remaining feta cheese.

Cafe Rio Night (originally posted June 6, 2014)

For those of you lucky enough to know about Cafe Rio, this will probably be one of my more exciting posts, as last night’s dinner was inspired by the miraculous deliciousness that is Cafe Rio’s cuisine.

Cafe Rio and I have had a long and complicated love affair. I discovered Cafe Rio in college, only to fall madly in love, knowing our relationship could not last. In anticipation of my leaving the West and returning East following graduation, I spent my last year of college eating there at least 3 times a week (and savoring every, last bite). Oh, how I miss Cafe Rio! Oh, how I long for their amazing salads and drool-worthy horchata! Whenever I get within striking distance of a Cafe Rio, I hit it up like it’s my only purpose in life. But, alas, there is still no Cafe Rio near home. There are TWO!!! near my best friend, however, so you bet your sweet bippy I make more than one pilgrimage each time I visit her (which is not often enough). Sigh.

Anyway. While my version of their food doesn’t perfectly measure up to their amazingness , it does adequately fills the aching hole left in my heart (and stomach) while I pine away for what I cannot have.

I’ve combined a number of recipes from different sources to create a Cafe Rio-type dinner, like the one we ate last night, and while it isn’t quite the same, it is remarkably satisfying. And for those of you who have never had Cafe Rio food, you’ll probably just enjoy every bite, minus the emotional-complication ;)

CREAMY TOMATILLO DRESSING:
Blend together-
1 packet Traditional Hidden Valley Ranch mix (not Buttermilk)
1 cup mayonnaise ( or ½ yogurt and ½ mayo, does not work with all yogurt)
1 cup buttermilk (or 1 cup milk, plus 1 Tablespoon lemon juice. Combine just before use or it will curdle)
2 tomatillos, remove husk
Diced 1/2 bunch of fresh cilantro, stems removed
1 clove garlic 
Juice of 1 lime 
1 jalapeño, seeded

GREEN CHILI LIME RICE: (I usually double this recipe)
3 C water
3 chicken bouillon cubes
2 tsp. minced garlic
1/4 bunch chopped cilantro
1/2 tsp. cumin
1/2 can green chilies
1/3 tsp. salt
1/2 Tbsp. butter
1/4 medium onion, chopped
1.5 C rice, uncooked
juice from 1-2 limes

Directions: Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.

ZESTY SHREDDED CHICKEN: (I had a recipe I used to use but recently discovered a better one from a friend. Thanks, Lindsay!)
Ingredients:
3 lbs. chicken breast (boneless, skinless)
2 cups zesty Italian dressing (I ended up using Trader’s Joe’s Tuscan Italian Dressing last night, and it was really good!)
2 T ground cumin
2 T chili powder
2 T garlic powder
Instructions:
Place all ingredients in the crockpot. Cook on low for 7-8 hours or high 3-4 hours. Shred and serve.

GARLICKY BLACK BEANS: (Thanks for this one, too, Lindsay!)

1 can black beans

1 T dried onion

1 T minced garlic

Put all on stove in pot on high for first 5 min or so, and then turn down and simmer for 30-45 min. If you’re in a hurry, you can do less (I did only 10 minutes last night), but longer does taste better.

WHEN ALL OF THE ABOVE IS READY:
Combine with any of the following elements:
Guacamole (I like Trader Joe’s Greek Yogurt based Guac- it is so delicious, with fewer calories and grams of fat)
Crushed corn chips
Shredded cheese
Fresh cilantro
Fresh chunks of tomato or salsa
Fresh tortillas
Fresh, chopped lettuce
Slices of lime