Monday, October 21, 2019

Red Curried Chicken

I do like the ease of a rotisserie chicken, in part because there are always leftovers! Here's a delicious way to use up some of that left over chicken. If you don't have rotisserie chicken, any cooked chicken will do. I used a mix of both dark and white meat, but use your favorite, or whatever you have available. 

Ingredients:

Sauce:
1tbs red curry paste
1tbs grated ginger
1 tsp fish sauce
7 oz light coconut milk
1tbs lemon juice
2 stalks lemongrass, cut into two inch lengths

1 tsp sesame oil
1/2 cup chopped onions
1 clove garlic,  minced
1/2 cup red pepper, chopped
1 carrot, peeled and sliced on the diagonal
1/2 cup chopped butternut squash
1 cup leftover (rotisserie) chicken, shredded
1/2 cup Thai basil, chopped

2 cups cooked brown rice


Directions: Heat the sesame oil in a non stick skillet until hot. Add the onion, garlic, pepper, carrot and squash and cook until the onion begins to turn translucent, about 5 minutes. Mix the ingredients for the sauce while the vegetables are cooking. Pour the sauce over the vegetables and continue to cook until the carrot and squash are tender, about another 5 to 10 minutes. Add the shredded chicken and cook until warm. Add additional coconut milk if the sauce gets too thick. Remove the lemongrass stalks. Serve over rice, topping with Thai basil.

Serves 2, easily doubled

Stealthy Cooking Tip: I grow Thai basil and lemongrass in my herb garden, both because they are easy to grow and because they can be difficult to find and expensive in the grocery store. If you can't find lemongrass, it can easily be omitted, or you can use a little lemon peel. Thai basil has a distinctive flavor so do take the time to search it out and try it, at least once.. However, it can be substituted with an equal amount of regular basil.

Wednesday, October 9, 2019

Caprese Skewers

Summer is a great time for pot luck picnics. It's also a great time for tomatoes and basil. Here's an easy to put together dish that's also easy to transport and needs minimal refrigeration. These disappeared when I took them to a recent picnic, so they must be as good as they look. They're even better if you have either vine ripened or home grown tomatoes and basil.

Ingredients:

24 grape tomatoes
24 leaves of basil
24  bocconcini or rounds of buffalo mozzarella

24 toothpicks

Directions:

Thread one grape tomato, 1 leaf of basil and one piece of mozzarella on each toothpick. Arrange on a platter and serve.



Makes 24 appetizers

Stealthy Cooking Tip: Bocconcini are small rounds of fresh mozzarella cheese. Buffalo mozzarella are bigger rounds of fresh mozzarella. Both taste the same. Bocconcini are sometimes difficult to find, but I can usually find the large rounds of buffalo mozzarella. If you use the large rounds, simply cut them into 24 pieces. If you can't find any fresh mozzarella (that sometimes happens!), you can use regular mozzarella. I've used the mozzarella cheese sticks, and simply cut them into bite size pieces!