Month: December 2022

Chicken Apple Curry

Written: 12/30/2022

Notes for dairy-free Chicken Apple Curry, made from bone-in chicken thighs, leftover apples, and peas

What

Chicken curry with apples over rice

Ingredients

Rice, 3-4 bone-in chicken thighs, 2-3 apples, frozen peas, onion, garlic, tomato paste, salt, pepper, curry powder, cumin/ground cilantro, soy sauce, rice wine, chicken broth, Apple juice, potatoes, tomatoes (optional), cornstarch

Time

45-60 minutes

Steps

  • Make rice
  • Heat oil in deep dish skillet
  • Add half of onions and garlic
  • Add bone-in chicken thighs skin side down (I prefer them whole first, then cut up, but for speed, you can cut first)
  • Add seasonings: salt, pepper, sugar, soy sauce, rice wine, curry, cumin, ground cilantro
  • Brown on either side of chicken (don’t cook through!)
  • While keeping an eye on that, start peeling and cutting the potatoes and apples into chunks
  • Remove chicken and set aside with sauces
  • Add more oil
  • Add rest of onions and garlic
  • Add potatoes first, and season (salt, pepper, soy sauce, curry/cumin/cilantro)
  • If you haven’t finished preparing the apples, do them now
  • Add apples, season (to taste and also the tomato paste)
  • Wait until the potatoes are partially cooked
  • Add apple juice and chicken broth
  • Add tomatoes (optional)
  • Taste
  • Let simmer a bit
  • Add half of the frozen peas
  • Cover and lower heat a little
  • In the meanwhile, cut the now-cooled chicken into chunks, and remove the bones (or add them into the skillet if you want)
  • Cook until potatoes are soft
  • Uncover, add chicken and sauces
  • Keep uncovered and cook until chicken is done
  • Add rest of peas
  • Taste!
  • Mix cornstarch with water (how much cornstarch depends on how thick you want it)
  • Pour in and stir to thicken into a sauce
  • Taste and fix
  • Keep it on until things are bubbling again
  • Turn off and let sit for a few minutes

Pour over rice and you’re done!

**Note: I can’t tolerate spicy foods, so I don’t make my stuff spicy. I am also lactose intolerant, so no milks. If you like creamier curry, you can add milk or coconut milk. If you like spicy, use spicy curry or spicy**

Easy Beef Vegetable Soup

Written: 12/30/2022

Notes for making easy beef vegetable soup from leftovers

What

Beef vegetable soup made from leftover roast beef and frozen vegetables

Ingredients

Beef, frozen soup vegetables, red potatoes, tomatoes, tomato paste, garlic, chicken broth, barley, salt, pepper, herb de Provence, salt, pepper, sugar, mustard, red wine, Worcestershire sauce

Time

~35-50 minutes in a Dutch oven, depending on how much you’re making and if you’re using fresh ingredients or not

Steps

  • Prepare the beef by cutting into chunks. Whether fresh or cooked, the steps remain the same
  • Heat some vegetable oil
  • Add diced/cut onions and garlic (I use squeezable garlic for even easier cooking) and cook until onions are translucent
  • Add the beef (I happened to have a rib roast rib bone and put that in there, too)
  • Add seasonings to taste
  • Add any fresh vegetables after prepping them
  • Add 1/2 to 3/4 of frozen vegetables
  • Add barley
  • Pour in carton of chicken broth (or beef broth)
  • Taste to make sure you like it
  • Cover with lid, lower temperature
  • When things are boiling, taste test again
  • Add remaining soup vegetables (this allows some of the vegetables to look more appealing)
  • Let simmer
  • Taste again
  • Let sit for about 10 minutes or so. This will allow the flavor to get stronger.
  • In the meantime, prepare the rest of the foods. Rice, bread…whatever you want.

Done!