Chicken coconut curry soup

curry soup-2

 

A few weeks ago, I was stuck in a rut with dinner ideas.  I posted this on Facebook, asking for my friends’ recent favorite recipes.  I got a list of very exciting suggestions.  One of them came from an old friend, Don.  I tried it, and it was a total success.  The curry was so flavorful and fragrant.  I used some pretty potent curry powder, so the dish was quite spicy (and therefore I didn’t give this to the kiddos).  Cliff and I both loved it.  I served it over rice, and it was so delicious and warms you up from the inside on a cool night.

Thanks, Don!!

Ingredients:

  • 3 tablespoons curry powder (I used Trudy Ann’s curry powder)
  • 1/2 teaspoon salt, or to taste
  • 2 pounds skinless chicken thighs (I used drumsticks)
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped shallot
  • 2 teaspoons minced garlic
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 lemongrass stalks, cut into 3-inch pieces and bruised with the flat side of a knife
  • 1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised with the flat side of a knife
  • 1 1/2 cups fresh chicken stock or store-bought low-sodium chicken broth
  • 3 carrots, peeled, cut on the diagonal into 2/3-inch pieces
  • 1 1/2 cups unsweetened coconut milk
  • 1 yellow onion, cut into wedges
  • 1 medium sweet potato (about 1 pound), peeled and cut into 1-inch cube

Garnishes:

  • 1/2 cup Asian basil leaves, cut in half
  • 8 sprigs cilantro, cut into 2-inch pieces
  • 2 scallions, chopped

Direction:

1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add the chicken and turn to coat the meat evenly. Set aside for 30 minutes.

2. Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili paste and the remaining 1 tablespoon curry powder, and stir until fragrant, about 10 seconds. Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook until the vegetables are tender, about 15 minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions, and serve.

 

Chewy brown sugar oatmeal and coconut cookies

cookies-7076

Freshly baked cookies don’t ever last for more than 24 hours in our house.  So after I made these cookies today, I split them into 5 ziplock bags, in the hopes that we can control ourselves enough to only consume 1 ziplock bag worth of cookies a day.  On Friday this week you can all ask me if I still have any cookies left.

I found this recipe on Pinterest.  The cookies are awesome.  I like chewy cookies, so these are right up my alley.

Ingredients

1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded, sweetened coconut

Direction

1.) Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.

2.) Add one egg and mix until it’s fully incorporated. Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.

3.) Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed.

4.) Add about 1/2 your flour, and mix until the flour is JUST incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated. You don’t want to overmix here, or you’ll end up with tough cookies.

5.) Add oats and coconut, mixing until they’re JUST incorporated.

6.) Roll dough into balls, or use a cookie scoop to evenly portion out the dough . If you are rolling the dough by hand, you’ll want a ball that is a little over an inch in diameter.

7.) Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are veeeery lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie.

8.) Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week