Curried Chicken with Roasted Potatoes and Kale

So, this summer has been a roller coaster ride for me cooking wise. I’ve been living in a house for an internet start-up company called Hearo.fm. It’s a music website for fans and bands and I’m the chef for a house full of lovely coders.

Something that has been really unique has been my experience cooking meat. I’ve been a vegetarian for about eight years now, so I’ve never really had to prepare chicken or beef for myself. However, I seem to be doing okay based on the feedback I’ve been receiving from my housemates.

On this particular night, I made curried chicken and roasted up some kale and potatoes and served it over a bed of Basmati rice. It was simple, apparently quite tasty, and made the house smell lovely. I didn’t do much measuring, so here’s a guess of what I threw in there!

Curried Chicken:

8 chicken breasts

2 tablespoons curry powder

2 teaspoons red pepper flakes

1 teaspoon cinnamon

1 teaspoon ground ginger

1 can of corn

1 can of chickpeas

3 garlic cloves

1/2 a large white onion

Olive oil

In a large wok, sauté the onions and onions and olive oil until golden brown. Add bite-sized chicken pieces to the wok and add the spices. Once the chicken has been cooked for around 5 minutes, add the corn and chickpeas. Cook the chicken until the pink in the center has disappeared. Serve over the Basmati rice.

Roasted Kale and Potatoes:

1 pound of baby red-skinned potatoes

Big handfuls of chopped kale

Olive oil

Sea Salt

Set the oven to 400 degrees F.

Chop up the potatoes and cover with olive oil and salt. Bake for 10 minutes, then stir. Place back in the oven for another 10 minutes and then continue to do this at 5 minute increments until the potatoes are golden brown. Then cover the potatoes with the kale, premixed with olive oil and salt, and roast until crispy.

Basmati Rice:

2 cups Basmati Rice

4 cups water

3 teaspoons salt

1 tablespoon olive oil

Rinse the rice with water and then place back into a large pot. Add the water, salt, and olive oil and turn the burner on high and bring the rice to a boil. Stir until the rice and water level is equal. Next, turn the burner to low and simmer covered for 20 minutes. Fluff with a fork and serve.

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Summer Chef and Recipes Galore

Hello all my wonderful bakers and cooks out there. I truly apologize for my absence, I’ve been starting a job in California as a personal chef and have had a bit of trouble posting.

Regardless, you heard me right when I said personal chef, so get ready for some lovely recipes that I whip up for these men. I’ll be posting nearly daily soon so stay tuned!

Luna Review

I actually love Luna Bars. They’re decently healthy and taste quite yummy. I was also lucky enough to get a free one sent to me in the mail of their new flavor.

Peanut Honey Pretzel! So here we are, my first review post.

To start off, the bar is a good size, around 1.69 ounces, which means I already enjoy it. When you unwrap the shiny foil, you are immediately hit with a sweet and salty scent and you can see pretzel rod pieces and peanuts. When you first take a bite, you really get hit with all of the ingredients and there’s a fantastic balance of sweet and salty flavors. Basically, I gobbled the whole thing down and definitely felt satisfied with the 9 grams of protein and 3 grams of fiber after my yoga workout.

The only thing I found a little odd sometimes were the pretzel rods. Occasionally they were a bit stale tasting and too chewy for my liking. I think that it could be better if some of the rods were smaller.

Overall Rating: 9/10

Price: FREE/1.69 ounces or about 1.28/1.69 ounces at grocery stores

Spicy Noodle Stew

Is there anything better than coming home to a nice warm meal in the middle of winter? I honestly think that I look forward to two things in the day. Warm foods when I’m chilly, and changing into my pajamas after a long day.

So here you go. A nice warm, flavorful stew full of spinach noodles, tofu, chickpeas and curry. It’s salty and spicy and filling.

Adapted from 101 Cookbooks, which happens to be one of my favorite websites for all things vegetarian and tasty.

Spicy Noodle Stew:

4 ounces spinach noodles, dry

1 cup light coconut milk

1 Tablespoon yellow or green curry

1 1/2 cups low sodium vegetable broth

6 ounces tofu, patted dry and cut into small cubes

1/2 a 16 oz can of chickpeas, rinsed

1/4 cup chives, chopped

1/4 cup basil, chopped

1/4 cup cilantro, chopped

Avocado, red chile, goat cheese or roasted chickpeas for topping (optional)

Bring a large pot of salted water to boil for the pasta.

In a separate large pot, bring 1/4 of the coconut milk to simmer and mash in the curry, ensuring that there are no lumps left. Once the lumps are gone, add the rest of the coconut milk and the vegetable broth. Bring this mixture to a boil. Then, lower the heat to a simmer and stir in the tofu and chickpeas. Taste this and add salt if needed.

Cook the pasta in the first pot of boiling salted water as instructed by the package and drain.

Stir in the herbs into the curry mixture and place the desired amount of noodles into each bowl and then cover with the curry and herb mixture. Top with a sprinkle of red pepper flakes, avocado, cheese, or anything else that you desire and eat!

Serves 3-4.

 

Buffalo Chickpea Baked Potatoes

There are things I miss as a vegetarian. Okay, buffalo wings might not be the highest on my list, but I do miss the ease of them. Plus, I enjoy spicy foods, so a finger food that satisfies my spicy craving? Yeah, it’s the kind of ease a college student misses. However, I found the next best, or in my opinion even better, thing.

Buffalo chickpea baked potatoes with a fresh salad. Seriously, these suckers are killer. I highly recommend you try them. No, really, right now.

Adapted from Naturally Ella

Buffalo Chickpea Baked Potatoes:

2 medium potatoes

1 small onion or half a medium onion

3/4 cup chickpeas, drained and washed

1-2 tablespoons olive oil

1/4 cup of hot sauce, Franks Hot is my preferred choice

1 tablespoon butter

Avocado, cilantro, cheddar cheese, ranch, or blue cheese dressing for toppings

1. Bake potato using your preferred method of cooking, microwave or oven

2. While the potatoes are baking, cook the onion until translucent and add the chickpeas and cook for about 2 minutes. Add the franks hot and butter and cook for another 2 minutes or until nice and hot.

3. Slice the potato down the middle, then cut as if cutting an avocado so the buffalo sauce and chickpea mixture can seep into the nooks and crannies.

4. Pile on the toppings and dig in.

Serves 2.