Food Friday: Liveblogging Recipe Roulette
I have NO idea what we’re having for dinner tonight.
When I’m on my game, I kind of have a rough idea what the week looks like, but this week I’ve been decidedly off my game with a big work crunch, so it has been willy-nilly, who-needs-to-eat-anyway all week long.
I feel like I’ve made most of my regulars recently, and while I have a wall full of cookbooks and a computer bulging with recipes, sometime the option to choose is just TOO MUCH. I kind of just need to pick one and be DONE with it.
Welcome to recipe roulette. I’m going to open the closest cookbook to a random page, and make what is on that page for dinner. Here we go…looks like we’re working from Moosewood Restaurant Daily Specials (More than 275 recipes for soups, stews, salads and extras). I never have all the ingredients I need for one of these recipes, but we’ll see…
Chilled Strawberry Soup
“Hard to imagine anything better on a hot summer’s day than this light, rosy chilled strawberry soup.”
And hard to imagine anything less suited to this grey, damp March day. Let’s try this again.
Broccoli Rabe and Rice Soup
Bleah.
I’m not feeling the Moosewood vibe today. I’m going to try 1,000 Lowfat Recipes (Remember, I like to save my calories and fat for dessert.)
Which brings us to Split Pea and Smoked Turkey Soup.
No. Just…no. I’m all for low fat, but replacing ham with smoked turkey?
This is harder than I thought. I will now limit my search to the entree section and…
BINGO.
Chicken and Apple Curry (from 1,000 Lowfat Recipes by Terry Blonder Golson)
2 teaspoons vegetable oil, divided
1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
1 cup chopped onions
3 cloves garlic, minced
1 teaspoon finely grated fresh ginger
1/2 teaspoon ground coriander
1 to 2 teaspoons curry powder (I like Zanzibar Curry Powder by UK spice company Seasoned Pioneers)
1 cup diced tomatoes (can use canned, I will!)
2 apples, peeled, cored and diced
1/2 cup low sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup raisins
2 tablespoons chutney
3 tablespoons lowfat sour cream
1. Heat one teaspoon of the oil in a large nonstick skillet. Cook the chicken until white and in some places brown on all sides, but still pink in the middle. Remove to a plate.
2. Add remaining oil, saute the onions and cook, stirring frequently, until golden. Stir in the garlic, ginger, coriander curry powder and cook until the aromas intensify, about two minutes. Stir in tomatoes and apples. Cook until apples begin to soften.
3. Stir in remaining ingredients except the sour cream. Return the chicken to the skillet, cover and simmer for 10 minutes, until the chicken is cooked through. Stir in the sour cream and serve. Good over rice.
Per serving:
303 calories, 29g protein, fat 5, fiber 4g, sodium 413mg
Now, tell me what the heck YOU’RE having for dinner!
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Anna Sawin is a Connecticut-based portrait, wedding, and editorial photographer. She lives in the shoreline town of Stonington with her family and has discovered the perfect cupcake. Just ask, she is willing to share her secret.
I’m having take-out…
I don’t know what I’m having for dinner, but that looks good! Except for the raisins, think I could leave them out? 🙂
If you haven’t already, you should read my last post. It’s about ham. Not pea soup with ham, but it does discuss it’s goodness. I totally agree – pea soup is not meant to have turkey in it. The chicken dish sounds gooo-oood. What time should I be there?
I have no idea what I’m having for dinner, but I make a version of the chicken curry with apples (I use yogurt, not sour cream) and then roll it up in Pillsbury crescent rolls. Mmmmm.
I think hubby and I are having Amy’s frozen pesto pizza tonight with a side of nothing. Alternatively I may go get some clam chowder at the fish market (he’s Catholic and I’m trying to respect Lent for him). He made me pork milanese this week and steak tips so really I owe him something good…maybe tomorrow night?
We are leaving for London tomorrow, so there is little to no fresh food in the house. We will be going out, or more likely doing what we call “scrounging” which means annie’s mac & cheese or uncle ben’s rice with whatever frozen vegetables are hanging around in the freezer.
pasta it is, for lent reasons.
Couldn’t decide. It’s looking like Chicken and Apple Curry. Thanks, Anna!!!!
We are having the baked pasta (whole wheat shells, cheese, nuts, lemon zest, spinach, baked.) from Heidi Swanson’s blog from yesterday–this is on 101cookbooks.com. She is a very reliable source for yummy, easy, nutritious, not-boring meals.
I just ordered “Moosewood Daily Specials” this week! A few years ago I got rid of all of my Moosewood books because I hit quite a few snags with quite a few recipes and thought, “Those Mooses are just making this stuff up and not even testing the recipes!” Now I regret it. I get “The New Enchanted B.F.” and “Daily Specials” out at the library all of the time. When you have a chance, tell some of your favorite pages so I’ll know what to try. If you have TNEBForest the Carrot-Cashew curry is great. Yum. And that can cook all day in the slow cooker. I’m skeezing myself out with how excited I get about a good slow cooked meal.
This is a demanding comment, I know. Must boil water.
Bye
By the way, do Lent people HAVE to eat fish or so they just have to NOT eat cow? We thought it was to just not eat cow/lamb/pig but everything else was OK.
Something at Applebee’s, probably the chicken fajita roll-up with extra mexi-ranch and a side of honey mustard for my french fries. (Sheepish grin.)
It’s date night, darlin’! I think we’re going out for Chinese… mmm… 😛
That curry sounds good though, with a few modifications for the vegetarian!
(takeout) sushi! even the kids like it.
yesterday I made Gumbo, which pleased my Southern-boy husband excessively, as it includes things I’m kind of scared of like okra and file.
It is movie night with the kids and take out!! yeah!
Aw, man. When can I come over for dinner?
Although I didn’t have it on Friday, and I definitely didn’t cook it, I did have a delicious meal yesterday at a friend’s house. They cooked Daniel Packer Inne’s Lemon Pepper Chicken and it was simply divine. And there was so much sauce leftover that you could use that for several other completely different dishes throughout the week. Try it!
http://www.theday.com/re.aspx?re=3542d71b-bb58-459b-9645-4413d40b4653