Curry Up Already!

People ask me all the time where I get my recipe inspirations.  There are lots of ways...sometimes desperation (I'm hungry and I have to figure out something with what's available in my kitchen), sometimes it's the students at Bauman College with their young, creative minds, and often it's seeing a recipe somewhere that sparks an idea in me.

The latter is what we have here....I saw a recipe for a tofu curry dish, and what hit me most was the fried (did she say "fried"???!!) shallots that created a base of flavor and then became a garnish. I loved that idea, and it was something I hadn't done before (you know me and fried food!), so I decided to try my own variation on the dish. 

I started with pan frying a couple large shallots in coconut oil.  I love using coconut oil in ethnic dishes, because it gives a really nice background of flavor.  After a few minutes, when they start to brown, I added fresh curry leaves (you can find them at an Asian Market; there's a great one in San Rafael across Mary Street from Whole Foods), garlic and Madras curry powder.  Madras curry powder is a little spicier than regular curry powder, but you can use what you've got, just use a little more if it's not Madras.

I removed the curry leaves (they can be a little bitter to bite into later), and about half the crispy shallots for garnish.  What you're left with is a beautifully flavored oil, to which I added cooked, shredded chicken.

When the chicken is heated a bit, I added some sliced water chestnuts for crunch and a can of coconut milk (buy the full fat version, you're not drinking the whole thing!)  Give it a little pinch of salt, coconut palm sugar (you know I don't do white sugar), and red pepper flakes.  Sautee a little longer and throw in a couple handfuls of baby spinach.  The spinach adds a nice pop of color and the fiber you need to feel full.

Once the spinach is wilted, pour this deliciousness over some brown jasmine rice, top it with a little of the reserved crispy shallots and start writing me a thank you note!  Soooooo good!

Chicken Curry with Crispy Shiitakes

Serves 4

2 tablespoons coconut oil

½ cup thinly sliced shallots (about 2 large)

10 fresh curry leaves

2 teaspoons chopped garlic

3 teaspoons Madras curry powder

2 cups cooked, shredded chicken

1 14-oz can coconut milk

1 8-oz can water chestnuts, thinly sliced

1 teaspoon coconut palm sugar

½ teaspoon sea salt

Pinch crushed red pepper flakes

2 cups baby spinach

2 tablespoons chopped basil

·         Heat oil in a large skillet over medium high heat.  Add shallots and cook, stirring often, until lightly browned, about 3-4 minutes.

·         Add curry leaves, garlic and curry powder and continue cooking for a few minutes to infuse the oil with all the flavors.

·         Remove the curry leaves and discard.  Remove half the shallots for garnish.

·         Add cooked chicken to the skillet and cook until warmed through.

·         Add coconut milk and water chestnuts and  cook, stirring, for a couple minutes.

·         Season with palm sugar, salt and red pepper flakes, and cook an additional minute.

·         Add spinach and basil and cook, stirring to coat spinach until wilted, about 3 minutes.

·         Serve over brown jasmine or basmati rice and top with crispy shallots.

All I am Saying, is Give Peas a Chance

Growing up, my sister Michelle and I hated peas.  My mom always said that it was just because our dad didn't like them, and he got away with not having to eat them.  She figured we were just trying to get out of eating them, too - and so the story of "control" among mom and daughter began!

It's funny how a childhood idea/memory can stay with you well into adulthood.  I also thought I hated coconut until I was well into my 30's, when I realized that I actually liked it (German Chocolate Cake will do that to you!).   Turns out when I was a little kid, my crafty dad TOLD me I didn't like coconut, so that he could eat all my Mounds and Almond Joy bars at Halloween.  But hating peas was MY idea, not my dad's (or so I told myself), so I held onto that one for quite a while. 

But about a year ago when I was at the farmers' market, I met a particularly passionate pea farmer.  He gave me some English pea pods and told me to just eat them right out of the pod.  So here's what happened in my head.....A) Gross; those are peas! and B) Don't you have to cook them first, preferably in a ton of butter??? and C) I wonder if he'll fall for the old "hey, what's that over there?" trick.  But instead I tried it......and they were delicious!  We're not talking frozen peas here, people!  These sweet little gems are truly a perfect food, with more protein than other veggies and full of iron, vitamin C, fiber and lutein (great for your eyes).  I dig 'em......don't tell my mom. 

Here's a delicious way to eat them....my Sweet Pea Crostini.  This will make any pea hater a pea lover.  I fixed this in a cooking class last week and the overwhelming response was, "This is soooo fresh!"  Well yes it is....and yet another example of why cooking/eating "in season" is the way to go.  It doesn't get better than fresh produce eaten in season.

P.S. you could add a little more olive oil, mixed with some water to loosen this up even further.... then it would be delicious tossed with pasta or over grilled fish or chicken.  I'll be giving that a go before these beauties disappear until next year.

Sweet Pea Crostini                                                                                                                         Makes 18

18 slices French baguette

4 tablespoons extra virgin olive oil, divided

2 cloves garlic, halved

1 cup shelled English peas, blanched and shocked

½ cup baby arugula

2 ounces goat cheese

1 tablespoon fresh dill, plus extra for garnishing

1 teaspoon lemon zest

1 teaspoon lemon juice

Pinch salt

·         Preheat oven to 375⁰.

·         Brush baguette slices on both sides with 2 tablespoons of the olive oil and rub cut side of garlic cloves on both sides.

·         Place on parchment paper-lined baking sheet and cook for 7-10 minutes until lightly browned.

·         Meanwhile, bring a large pot of water to boil and add peas.

·         Cook 2-3 minutes, until bright green, then plunge into a bowl of ice water to stop cooking.

·         Shell the peas and place in a blender along with arugula, goat cheese, dill, lemon juice & zest, and salt.  Blend until smooth paste forms.  With motor running, drizzle in remaining couple tablespoons of oil to loosen up the spread slightly.

·         Top on warm baguette slices, garnish with dill and serve immediately.

 

 

Yum it up!!