Day: December 30, 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!