I love curry, but I always thought it was impossible to make. I resigned my curry obsession to once-a-month Thai takeout, but I recently learned that it’s not as difficult as it might seem. The geniuses over at Minimalist Baker came up with an amazing 30-minute curry.
It’s quick, easy, and most importantly, delicious. I switched up some of the veggies and added in chicken, but all in all, a great recipe.
- 1 Tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 1/2 cup green bell pepper, chopped
- 1/2 cup diced carrots
- 1/3 cup zucchini, chopped
- 1 chicken breast, cubed
- 1 Tbsp curry powder
- Pinch red pepper flakes
- 2 cans light coconut milk
- 1 cup chicken stock
- Sea salt and black pepper
There you have it! A satisfying curry dish that won’t have you running for takeout. Hop over to Minimalist Baker for the full recipe.
I honor of the Olympic closing ceremonies in Sochi, I decided to make the most American dish I know … buffalo chicken dip! It’s the epitome of everything American. It stares down the country’s most popular bar food and asks, “how do I make this better?” It doesn’t settle for just being great, it strives to reach excellence. And in this case, excellence is achieve with a block of cream cheese and pre-canned chicken.
Plus this dips is smooth yet packs a punch. I know, the American similarities are frightening.
If you want to bid farewell to the Olympics is style, why not grab a group of friend and chow down on some buffalo chicken dip.
All-American Buffalo Chicken Dip recipe
Super Bowl XLVIII is almost upon us. If you’re not a Seahawks or Broncos fan, that means you’re spending your time focusing on one thing — Super Bowl food. I’m not a huge football fan, but I am a huge food fan (if you haven’t already guessed). That means this Sunday gives me yet another reason to create and consume mounds of delectable goodies.
I was attempting to finalize this weekend’s menu when I found myself scrolling through some of my own Cooking On Empty recipes. To my surprise, I have a lot a dishes that would be perfect for an easy, cheap, and delicious Super Bowl party. To make it easier, I’ve complied them all in one place.
Here are the top five Cooking On Empty dishes for the perfect Super Bowl party.
5. Super Bowl Sunday White Sangria
In my family, food defines holidays. Butcher-made hot dogs reign on the Fourth of July. Red beat eggs take over Easter. And Thanksgiving’s solidified by Nana and Pop Pop’s home-made mashed potatoes. But no holiday compares to the food fest known as Christmas.
Christmas isn’t marked by a single food or even a traditional dish. Instead, it’s comprised of all of the favorites, no matter how strangely they pair together.
Christmas Eve breakfast — 9:00 a.m.
It all starts with Christmas Eve breakfast. Every Christmas Eve my family wakes up and heads down to Philadelphia’s Reading Terminal Market. If you haven’t been there, it’s a mecca for food lovers, boasting everything from Amish shoofly pie to an oyster bar.
While the market houses to two diners and a hand-rolled doughnut shop, my family loves to start the morning right with a warm rotisserie chicken, washed down with fresh-squeezed orange juice. The combination has no right making sense, but it does.
Next, we divide and conquer, scouring the market for our yearly stands. I typically head up collecting gyros (pronounced YEE-rows for those non-Greeks) and an assortment of cheeses mostly consisting of Gouda.
Happy belated farm week! In celebration, I spent the other weekend touring farms in Centre County Pennsylvania. I’m extremely interest in local agriculture.
My dad’s an avid gardener and supplies my family’s kitchen with fresh fruits and vegetables all summer. Eating out of my backyard taught me the difference between store-bought flavors and local food. For that reason, I take an interest in where my food comes from.
During the day-long tour, I visited four local farms in the central, PA area. I received behind-the-scenes tours of two, Amish-run farms, an inside look at the life of a dairy farmer, and a tour of an organic animal farm. In those four stops, I learned a lot about the farming community, and better yet, bought a lot of delicious food.
After collecting fresh and local cheese, meat, and veggies from each of the farms, I made it my mission to cook a hearty, locally sourced meal. Here’s what I came up with.
Don, my roommate’s live-in boyfriend, loves buffalo wings. He is also slightly health conscious, so he asked me to make him a healthier version.
I love cooking for Don because he always compliments my food, so obviously I said yes.
After some research, I pulled together a few recipes. The baked version does save some deep-fried calories, but considering wing sauce is a mixture of butter and hot sauce, you’re not doing your waist a huge favor.
With that said, if you’re going to eat buffalo wings, why not make them baked? Here’s the recipe I came up with.
Baked Buffalo Drumsticks
Ingredients: (Serves 2)
- 5 chicken drumsticks
- 3/4 cup all-purpose flour
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1/2 cup hot sauce
If you’ve never tried chicken piccata, I suggest you rectify that immediately. Piccata is a method of food prep where meat is sliced, coated, sautéed and served in a sauce.
In the world of chicken piccata, that means that beautiful chicken breasts are sliced, dredged in seasoned flour, sautéed in butter and olive oil and served with a lemon, caper sauce.
If that doesn’t interest you, you can always eat ramen.
My favorite chicken piccata recipe comes from Giada De Laurentis (I’ve tried other recipes and nothing beats hers). My recipe is halved, since I only cook for my roommate and myself. I also nixed the parsley. Here’s how I do it.