My Labor Day Weekend was pretty chill with lots of relaxing, but I did get in quite a bit of cooking. (All photos are from the blogs the recipes came from.)
First I made Skinny Veggie Lasagna from Pinch of Yum. I always find lasagna a bit daunting because I remember my mom slaving over it, and worrying about breaking the lasagna noodles as they came out of the water. This one uses oven ready noodles which are genius (no boiling), so most of the time preparing was spent chopping veggies. I think I used way more veggies than the recipe called for, but it was delicious.
The next recipe was Autumn Chicken Stew from Gimme Some Oven. It may have been a tad bit hot outside for stew, but this was so tasty and really got me in the mood for fall and all my favorite soup recipes. Nate was helping chop veggies for this and I went to throw in the apples and he said “Apples?!?” Fruit in a chicken and vegetable stew is a little weird, but I think when he ate it he didn’t mind too much. I will say if you’re not a fan of hot or cooked fruit this one probably isn’t for you.
And finally the crockpot whipped up an old favorite, Pioneer Woman’s Drip Beef. We made drip beef tacos with flour tortillas rather than making sandwiches, but as expected they were fantastic.
Did you try any new recipes over the long weekend?
When I studied abroad in Japan I arrived probably never having had curry, and after trying it the first time I don’t think it was something I was head over heels crazy for. But there was a group of ladies at the school we attended that would prepare a free curry lunch on Wednesdays. Being a poor college student I was not one to turn down a free lunch, so every Wednesday for a month I’d eat curry. It must have grown on me because when I returned home at the end of the semester it was a meal I craved.
A couple years later a good friend of mine who’d taught English in Japan recommended S&B Golden Curry mix. It’s a curry base that she’d bought and made in Japan and then later found at grocery stores in the States. I prefer the mild or medium hot sauces, but it comes in hotter versions too.
This curry is really easy to make, and it’s hearty and perfect for cool weather. I follow the directions on the box, and it comes out perfect every time. The box offers some meat and vegetable suggestions and amounts; the ones below are my favorites. The nice thing is you can really use as much or as little of each vegetable as you’d like. I have a 12″ frying pan, and I just fill it up.
Curry Mix (the smaller 3.5 oz box) (if you get the 8 oz box just use half of the cubes)
1-1 1/2 lbs chicken breast
carrots (baby carrots work great and you don’t have to peel and chop them)
- Cut 1 to 1-1/2 lbs of chicken into bite sized pieces.
- Dice onion and garlic.
- While your curry cooks prepare your rice.
- In a large skillet, stir-fry chicken, onion and garlic in oil until lightly browned, about 3 minutes. Add carrots, potato, and bell pepper (all chopped to bite size pieces).
- Add 3 cups of water and bring to a boil. Reduce heat, cover and simmer until chicken, potatoes and carrots are tender, about 10 minutes.
- Break Golden Curry Sauce Mix into small pieces and add to pot stirring until sauce is completely melted.
- Add frozen peas.
- Simmer for another 5 minutes or so stirring constantly. (If sauce becomes too thick, just add water)
- Pour over freshly cooked rice.