Mango chicken curry

When I saw this recipe on Eats Well With Others blog, there was no doubt in my mind that this was MY kind of dish. Fruit and curry go together really well. Thanks, Joanne!

Mango chicken curry

1 tablespoon olive oil

1 large onion, chopped

1 red pepper, chopped

2 cloves garlic, minced

2 tablespoons fresh ginger, minced

2 tablespoons yellow curry powder

1/2 teaspoon cumin

2 mangoes, peeled and diced

2 tablespoons cider vinegar

1 1/4 cup water

1 1/2 pounds boneless, skinless, chicken thighs, cut into small pieces

1/3 cup golden raisins

1/2 cup lite coconut milk

salt, sugar, pepper, to taste

cilantro, garnish

Heat oil in large saute pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red pepper and cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. Add a little more oil if anything begins to stick too much to the bottom of the pan. Add the ginger and garlic; cook for one minute more.

Add the vinegar, water, and 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from the heat. Scoop the sauce into a blender. Puree the sauce, pulsing until smooth. return the sauce to the pan.

Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 10 minutes. Chicken should be just cooked through.

Add remaining mango pieces to the pan. Stir in the coconut milk. Let cook at a very low temperature for another minute or two, uncovered. Do no let boil, or the cream may curdle. Adjust seasonings, add salt and pepper to taste. Serve with rice and garnish with cilantro. Makes  servings.

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Coconut curry with tofu “scallops”

Lovely to look at, light and delicious. Great recipe! This one’s a keeper; I’d serve it to vegetarian company.

Coconut curry with tofu “scallops”

for the tofu scallops:

1 package extra firm tofu

1 tablespoon soy sauce or tamari

1 tablespoon vegetable broth

1 tablespoon sesame oil

Cut a block of tofu in half and slice each half into two pieces, so it’s half as thick as the original block. Using a small cookie cutter or coffee scoop (I used the lid from my non-stick cooking spray can), cut eight rounds. Cut a # pattern into the top and bottom of each round. Marinate the rounds for a half hour or more in the soy sauce and broth, turning once.

Fry the tofu in the sesame oil on medium-high heat until they are golden brown, about 3 minutes each side.

for the coconut curry:

1 clove garlic, minced

1 teaspoon minced ginger

3 green onions

1 tablespoon sesame oil

1/4 teaspoon red chili paste (or more if you like heat)

1 can coconut milk

2 tablespoons mild curry powder

1/2 teaspoon salt

1/2 cup vegetable broth

1 cup spinach, tightly packed

1 tomato, cut into quarters

Heat the oil in a pan over low heat. Chop up the white parts of the green onions and reserve the greens for garnish. Add the onion, garlic, and ginger to the pan and saute for 5 minutes.

Add the red chili paste to the vegetables, smashing it with a spoon to break it up. Add the coconut milk, salt, and curry powder, and stir.

In a food processor, puree the spinach and tomato in the broth. Add the pureed spinach mixture to the coconut milk mixture, and simmer until thickened.

To serve, divide the curry into four plates or wide bowls. Add the tofu scallops and a scoop of rice, then garnish with some green onions. Makes two servings.

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Roasted sausages with red grapes

I don’t think my photo came out looking as appetizing as this one, but it’s a darned delicious recipe. The roasted grapes burst with complex flavors – each bite just begs for another!

Roasted sausages with red grapes (I modified the recipe slightly)

5 Italian chicken sausages

1/2 pound red seedless grapes

2 scant tablespoons olive oil

1/2 – 1 tablespoon balsamic vinegar, or to taste

salt

Preheat oven to 475 degrees F.

Heat a heavy skillet over moderate heat until hot but not smoking. Lay the sausages in the skillet and cook them, turning, until nicely browned.

While the sausages are cooking, remove the grapes from their stems, rinse and drain them, then place in a bowl. Add the olive oil and toss.

When the sausages are browned, place them in an 8″ square glass or ceramic baking dish, and dump the grapes on top and around them. Place dish in oven and bake for 25 minutes, turning the sausages once after about 15 minutes.

Remove the pan from the oven, and move the sausages to a platter. Pour the grapes and their juices into a small saucepan with a pinch of salt, and place the saucepan over medium-high heat, stirring, until the grapes bubble and sizzle and their juices are syrupy. Remove the pan from the heat, stir in the vinegar, and pour the grapes over the sausages. Makes 2-3 servings.

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Cinnamon ice cream

This stuff is truly too good to be true. It’s all things ice cream should be, but without the dairy. I can’t say enough good things about these not ice cream recipes from Couldn’t Be Parve. Except that I am delighted, and inspired. I have a few good ideas about some variations that I hope to explore this summer.(While I LOVED this ice cream, I think mine could have stood a little stronger cinnamon flavor – it seemed a little light).

Cinnamon ice cream

3 cups almond milk (unsweetened)

1 cup soy milk powder

1/2 cup vegetable oil

3/4 cup sugar

pinch of salt

10 3″ cinnamon sticks, broken up

6 large egg yolks

In a medium saucepan, whisk together 2 cups of almond milk, the soy milk powder, oil, sugar, and salt. Add the cinnamon and heat the mixture until warm. Remove the saucepan from the heat, cover it, and let it steep for 1 hour.

Reheat the mixture until warm, and whisk it to recombine the oil that may have floated to the top. Strain out the cinnamon by pouring the mixture through a fine mesh strainer into a medium bowl. Return the mixture to the pan and place the egg yolks in the bowl, whisking to combine. Place the remaining cup of almond milk in another medium bowl and set the strainer on top.

Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat, stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Place the bowl over an ice bath and stir until cool.

Chill the mixture thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.

(let it sit out for 15-20 minutes after it’s been sitting in the freezer, so it will soften a little – best texture this way). Makes about 1 quart.

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Club pizza

It looked like a good idea to me – sure nuff! I subbed soy mozzarella for the real thing.

Club pizza

1 whole wheat pizza crust

3 strips turkey bacon

1 large cooked turkey sausage, crumbled

3 tablespoons olive oil

1 onion, sliced into thin rings

1 cup shredded soy mozzarella cheese

2 cups chopped lettuce

1 heaping tablespoon fat free mayo

lots of grape tomatoes, halved

1 avocado, peeled, pitted, cut into slices

Preheat oven to 450 degrees F.

Microwave the bacon til browned, then cut into little bits; set aside.

Saute onion in 1 tablespoon olive oil til nicely browned.

Brush the other 2 tablespoons olive oil over pizza crust. Sprinkle the sausage, bacon, onions, and cheese onto the crust. Bake on pan for about 8-10 minutes.

While pizza is baking, toss lettuce in a large bowl with the mayo. When the pizza comes out of the oven, spread the lettuce/mayo mixture evenly over the top. Lay the avocado slices and tomatoes decoratively on top. Makes 6-8 servings.

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Green bean and tomato salad

A great way to welcome spring. Fresh and tasty.

Green bean and tomato salad

2 pounds haricots vert

1 1/2 teaspoon dijon mustard

2 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1 tablespoon chopped tarragon

1 tablespoon snipped chives

1/2 teaspoon chopped thyme leaves

1/2 pound cherry tomatoes, halved

Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled. Pat the green beans dry.

In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, chives, and thyme, and toss to coat. Add the tomatoes, toss gently, serve. Makes

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Linguine with grilled chicken, tomatoes, and capers

Another quick and easy dinner for after work, or any time.

Linguine with grilled chicken, tomatoes, and capers

1 pound of linguine

1 tablespoon olive oil

12 ounce can crushed tomatoes

4 tablespoons capers, drained and rinsed

12 ounces grilled boneless chicken breast, cut into bite-sized pieces

grated soy parmesan

Bring a pot of salted water to boil, and cook linguine according to package directions, til al dente.

In a large pan, heat the olive oil over medium heat. Add the tomatoes, capers, and chicken. Cook for about 5 minutes, til heated through. Season to taste with salt and pepper.

Add the drained linguine and toss with the sauce. Serve with grated parmesan. Makes 4 servings.

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Mustard potato salad

Much, much better than your mother’s potato salad!

Mustard potato salad

1 – 2 pounds potatoes (I used red potatoes)

4 – 5 hard boiled eggs, peeled and diced

1/4 sweet onion, diced

1/2 cup diced celery

1/4 cup pickle relish

3 tablespoons grainy mustard

1/2 cup low-fat mayonnaise

Clean the potatoes; boil them whole, til tender. Allow to cool, then dice into large chunks.

In a small bowl, whisk the mayonnaise, mustard, and pickle relish together. Add salt and freshly ground pepper to taste. In a large bowl, stir all the ingredients together, except the eggs. Then add the eggs and gently stir in. Makes 4 – 6 servings.

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Chicken and coleslaw wrap

Simple and easy, this was a light yet filling quickie dinner for us.

Chicken and coleslaw wrap (from the Mayo Clinic)

1 package grilled chicken strips, from Trader Joe’s, cut into bite-sized pieces

1 package of pre-shredded cabbage or coleslaw (without dressing, of course!)

1 4-ounce can crushed pineapple, drained

1/4 – 1/2 cup dairy-free ranch dressing (I found this in my local Whole Foods store), using just enough to moisten everything

one package of whole wheat flour tortillas (8″ diameter)

In a large bowl, add the chicken, coleslaw, pineapple, and ranch dressing. Stir to mix evenly. Cover and refrigerate for a half hour.

When ready to serve, top each tortilla with the coleslaw mixture. Fold both sides of each tortilla up over the filling, and then roll to close. Makes 4-6 servings.

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Barley and corn salad with arugula and haricot vert

I really loved this. In spring, the haricot verts are particularly sweet, and all the ingredients worked so well together. The original recipe calls for goat cheese; I modified it here and there, and simply added little pats of soy cream cheese. Delicious.

Barley and corn salad with arugula and haricot vert

1/3 cup pearl barley

1/2 pound haricot vert (slim green beans), trimmed and cut into 2″ segments

1 cup fresh corn kernels (from about 1 large ear)

1 large bunch of arugula (about 4 ounces total)

1/4 cup extra virgin olive oil

1/8 cup white wine vinegar

1 tablespoon minced shallots

1 tablespoon minced fresh thyme

1 teaspoon dijon mustard

little pats of soy cream cheese

Cook barley in medium saucepan of boiling salted water until tender, about 30 to 40 minutes. Drain; cool. Transfer to a large bowl.

Cook haricot vert in a large pot of boiling salted water until crisp-tender – about 3 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop washed and dried arugula; add to bowl with barley mixture.

Whisk olive oil, vinegar, shallots, thyme, and dijon mustard in a small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper. Sprinkle the little pats of soy cream cheese and serve. Makes 4 servings.

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