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 bought ground beef in an effort to up my iron intake, only then to realize that I have no idea what to do with ground beef. I didn’t have buns to make a burger and was afraid of attempting a meatloaf, so what’s a girl to do? My best piece of advice here is to ask your mom. Without fail, she’ll have the prefect ground beef recipe just ready and waiting for you use. My mom’s idea? Stuffed peppers.
Here’s the recipe she gave me and my first attempt at this classic dish.
Mini stuffed peppers
Ingredients: (Serves 2)
- 4 mini green stuffed peppers (tops cut off and de-seeded)
- ½ pound ground beef
- 1 cup of cooked rice
- ½ jar of tomato sauce
- ½ yellow onion (chopped)
- 2 cloves of garlic (minced)
- 1 tablespoon olive oil
- Pinch of red pepper flakes
- ½ teaspoon dried basil
- Salt and pepper to taste
- Shredded mozzarella cheese
I volunteered to make my mom dinner for Mother’s Day, and what says I love you more than seared scallops with an herb butter sauce? Here’s the recipe:
Scallop ingredients (serves 4)
- 1 1/2 pounds of dry-packed sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
Herb butter sauce ingredients (serves 4)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 1 teaspoon thyme
- 1/3 cup dry white wine
- 1 tablespoon chopped shallots
- 1 tablespoon white wine vinegar
- 3 tablespoons chilled butter (cubed)
- 1 pinch of salt
- 1 pinch of pepper
I have a confession. I’ve never made a poached egg before. In reality, I’m sure the majority of 23-year-olds haven’t attempted cradling an egg in boiling water. Who’s got the time, and fried eggs are basically the same, right? Wrong.
Poached eggs are eggs in their most heavenly form. Over easy and sunny side up are great if you like runny yokes, but you always run into the issue of under cooking the whites or over cooking the yokes. Poached, on the other hand, offers a perfect consistency and make just about any dish better.
While yes, poaching eggs is a little more work than just plopping them in a frying pan, but it’s worth it. I promise. Plus, if I made a perfectly poached egg on my first try, you can too.
Tuscan Beans on Toast with a Poached Egg
Ingredients: (serves 1)
For beans on toast:
- 1 slice of toasted, crusty bread (I used two slices of a baguette because that’s what I had)
- 1/2 can white beans
- 2 tablespoons tomato sauce (I used whatever I had open in the fridge)
- 1 slice Canadian bacon or any other type of meat (chopped)
- 1 clove garlic (diced)
- 1 teaspoon chives or onion (diced)
- 1 tablespoon olive oil
- 1 ounce Parmesan (I cut slices but shaved works too)
I recently took a knife skills class and like any good educational experience, it inspired me to dice. Dicing is the term for cutting food into small 1/4 inch squares.
Dicing is a rarity in my cooking repertoire. There are very few times I must summon my dicing skills with dinner go-tos like baked chicken and fish tacos. So, I had to pick the right recipe to practice my new craft. In an effort to continue my education, I pulled out a pound of potatoes and began dicing.
After completing my potato-cutting marathon, I decided to make the one dish where diced potatoes are the star — home fries.
Diced Potato, Leek, and Pepper Hash Recipe
Ingredients: (Serves 6-8)
- 6 potatoes (diced)
- 1 bell pepper (diced)
- 1 leek (diced)
- 6 strips of bacon (chopped)
- Light beer
- Salt and pepper to taste
I’m a panang curry fiend! Ever since I tried the dish four years ago, it’s been my go to order at every Thai restaurant. The problem is that not all panang curries are equally delicious. I’ve cried through devilishly spicy panang, pouted through watery panang, and choked down panang served over canned green beans. But every once in a while I order a panang that perfectly combines coconut milk with curry powder for a heavenly sweet, spicy, and creamy dish.
Since I’ve yet to find a good panang within a five hour drive, I’ve resorted to attempting the dish on my own. I recently stumbled across a lighter recipe that was too good not to share.
Here’s my one-dish, winter panang curry.
Winter storm Hercules just bombarded the northeast with the wrath of a Greek god, leaving millions already wishing for summer. While we’re still bracing for some cold months ahead, it doesn’t mean we can’t pretend it’s summer — at least with our food choices.
Nothing reminds me of summer more than a colorful pasta salad. Millions of iterations of this dish exist, but I prefer to keep my pasta salad simple. All you need are some veggies and left over pasta.
Here’s my summer pasta salad recipe that’ll cure the winter blues.
Summer Pasta Salad Recipe
Ingredients: (Serves 4-6)
- Italian dressing
- 1 box of cooked pasta (any shape)
- 2 carrots
- 1 green pepper
- 10 wax beans
- 1 small tomato
- 1/8 cup Parmesan cheese
- Salt and pepper