Thai Red Curry Chicken

I'm just going to not talk about my lack of frequent posting today and instead talk about yoga.  Just for a quick change of pace, and because this dinner was eaten at 10 pm so that I could go to yoga before I ate.  I'm lucky the Monkey Scientist grew up in a household where they almost always eat late dinners because this is becoming a more and more frequent occurrence for us, especially since my Tuesday and Thursday yoga classes are at 8.



Like this blog, my yoga journey started in DC.  When I was living in DC for my "intern summer" (my DC readers know what I'm talking about), I was working in a government affairs lobbying office on F Street for a huge IT company.  My family friends have always been huge into yoga, but I'd never been to a real class of my own.  I discovered this amazing yoga studio in Dupont Circle that I would walk to once or twice a week for class.  More importantly, I discovered a yoga teacher who was patient and wise and made me leave with such a sense of calm and happiness that I had never felt in any other type of exercise.  I dragged others to her class with me and enjoyed it all summer long.

I moved back to Michigan at the end of the summer to finish school and tried a yoga class here and there.  In January, I moved back to DC to find that my yoga teacher was off on a long journey that would eventually bring her to settle in Costa Rica.  My yoga studio had been turned into a nail salon (like seemingly many storefronts in DC).  I tried a few other studios, but they were so crowded that I didn't feel the personal centering I had felt before. And then I joined Stroga.



Stroga is meant to bring together strength and yoga.  Instead, I felt like it pulled them apart for me.  When I was going there, there was a big divide between the "strength people" who did group fitness classes and the "yoga people".  We were on different floors and there didn't seem to be a lot of overlap between people taking the different classes.  And so I got really into group fitness.  I learned to love (and hate) kettlebells, medicine balls, and TRX.  And I never ventured down to the yoga floor - in fact I kind of drew away from yoga.  By the time the infamous NY Times article came out, I was done with yoga.  Me and my kettlebells had moved on.

And then I moved to Chicago.  I was dying to join a studio with group fitness classes, like Stroga had been for me in DC.  There is actually a studio that's really similar to Stroga right across the street from my house, but I couldn't justify spending hundreds of dollars per month on a gym membership.  So I joined the regular gym across the street (for less than $40 per month) and tried to bring everything I'd learned at Stroga to my own gym routine.  I saw yoga classes on the schedule, but until I had a big push from my roommate, I had no interest.  But he pushed me, and I'm glad he did.



I am so lucky that yoga at my gym is wonderful.  I've been to what I call "gym yoga" classes at other gyms where they push you and don't correct you, and I think these are the types of injury-laden classes the NY Times was talking about.  Even though one of our weekly classes is yoga sculpt, our wonderful instructors correct me constantly and have pushed me far beyond any limits I felt before.  In fact, my yoga sculpt class is where I am CONSTANTLY being yelled at to plug my shoulders into my back, which has improved my arms stands and head stands tremendously.

So I'm back into yoga.  I feel like I'm getting a lot stronger from it and I'm starting to find that peace of mind back that brought me to love yoga in the first place.  Still, some weeks, I have no interest in going. But others I find myself on the mat three times a week.  For someone who has never been big into working out, that's huge for me.  It makes me earn this curry dish.  With regular coconut milk.



Thai Red Curry Chicken
from Eat, Live, Run

Ingredients:
1 tbsp coconut oil
1″ knob ginger, peeled and grated
1 lb boneless skinless chicken breast, cut into bite-sized chunks
3 tbsp red curry paste
3 cups coconut milk, light or regular
1 1/2 cups water
2 baby bok choy, chopped
1 red bell pepper, thinly sliced
1 cup chopped snow peas
2 sweet potatoes, peeled and julienned or diced into 1/4″ thick pieces
1 1/2 tsp sugar
2 tsp fish sauce
juice of 1 lime
1 tsp salt
cooked rice or quinoa for serving

Instructions
1. In a dutch oven over medium high heat, melt the coconut oil.
2. Add the grated ginger and saute until fragrant, 1-2 minutes.  Don't let it start to brown.
3. Throw in the chicken and cook, stirring frequently, until the chicken is seared on all sides but not cooked through.  Add the curry paste and continue cooking and stirring for 2 minutes.
4. Pour in the water and coconut milk (be sure to shake or stir the coconut milk before adding) along with the bok choy, bell pepper, snow peas, and sweet potatoes.  Bring to a boil.
5.  Once boiling, add the sugar, fish sauce, lime, and salt.  Turn the heat down to medium or low and allow it to simmer for 10 minutes.
6. Serve over rice or quinoa.

Sweet Potato Bread Pudding

I don't think I've ever eaten as much food over a 4 day period as I did this Thanksgiving.  We had huge dinners with both sides of my family, sandwiching a couple of delicious restaurant meals.  I feel ready for hibernation - I do not need to eat another thing for the next month!



One dish I just had to make was this sweet potato bread pudding.  We never grew up having sweet potato casserole, but I love it.  I mean, what's not to love?  Sweet potatoes. Marshmallows.  YUM.  I'd take that over tzimmes any day!



My cousin, who is 8, is a fairly picky eater.  He's usually willing to try new things, but I've seen him not like a lot more things than he likes.  When he tried this bread pudding, he actually sought me out to tell me how much he liked it.  That was a major compliment coming from him!  His sister loved it as well, but I'm not sure she didn't just pick the marshmallows off the top.



This recipe is dessert, but it really isn't that bad for you.  I think you can totally justify it as a starch, rather than a sweet.  We used unsweetened almond milk in our version because my grandfather is allergic to dairy, and I think it made it better! It added a new dimension of flavor to the dish in addition to making it lactose-intolerant friendly.



The challah we used is from one of my favorite places in the world - Rein's Deli - that we picked up on our way back to New Hampshire from Connecticut.  Normally, I would probably make my own bread, but I know I can trust bread from Rein's.  We served it alongside my Lobster Mac and Cheese.  It was quite the indulgent evening.  We also had my grandmother's famous pastrami that my brother craves all year.  It was a pretty fantastic meal all-around.  I may have been full - but I think it was well worth it!



Sweet Potato Bread Pudding
adapted from Baking Bites

Ingredients
2-3 medium-sized sweet potatoes
2 2/3 cups unsweetened almond milk (cow's milk is ok)
4 large eggs, lightly whisked
1 cup brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
9-10 cups cubed challah
4 cups mini marshmallows

Instructions
1. Wrap the sweet potatoes in foil and roast in a 400 degree oven for about 40 minutes or until soft enough to pierce with a fork.  Remove the potatoes from the oven and lower the temperature to 350.
2. Remove the skins and puree in a large bowl with an immersion blender (or in a food processor).  Whisk in the almond milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt.
3.  Add the bread to a separate large bowl and pour the potato mixture over it.  You could add the bread into the original bowl, but it's really difficult to stir and your bread will get all broken up.  Fold to coat all of the bread and let it sit for 20 minutes so the bread can soak up the liquid.
4. Grease a 9x13 baking dish, then transfer the bread into it.  Bake in the 350 degree oven for 40 minutes, or until the pudding is set and springs back when lightly pressed.
5. Take the dish out of the oven and carefully sprinkle the top with mini marshmallows. Place under the broiler for 1-2 minutes (WATCH CAREFULLY, marshmallows burn easily!) until the marshmallows puff up and turn brown.
6. Let cool for 15 minutes, then serve.

Roasted Sweet Potato and Chorizo Lettuce Wraps

You may have noticed I've taken a long break from root vegetables, even though it was wintertime.  I made a few too many soups and sides of roasted butternut squash last fall and by mid-December I'd had enough.  I took advantage of the warm winter to eat vegetables we don't usually get in February and avoided squashes and sweet potatoes.  They felt too heavy in my tummy!



The Monkey Scientist, to be honest, wasn't all too pleased with my boycott.  He likes his root veggies!  So when this recipe came around for sweet potatoes used in a light and refreshing way, I jumped on it.  I'm slowly letting the root veggies back into my kitchen.  The fact that this recipe included perhaps our favorite ingredient - chorizo sausage - certainly didn't hurt its cause.  Usually I save recipes for the backburner, but this one I saw and printed immediately to make that night!



The first thing I loved was the roasted corn.  I'd never think to roast corn!  In the summers we have always eaten tons of corn on the cob, and I love it in salad and cornbread, but that's about the extent of my uses for corn.  Now that I realized how easily I can roast frozen corn, I want to try it in all sorts of new dishes - pasta, wraps, sandwiches!  The possibilities are endless!



I also want to mention this little juicer.  It was a Christmas gift from one of my mom's best friends and I love it! I'm the queen of dropping lemon/lime seeds into whatever I'm cooking, but this catches all of them, along with the pulp.  It's totally fantastic and I recommend you pick one up if you ever juice citrus for cooking.



You may have noticed I slashed the cilantro from the original recipe.  If you follow this blog, you know it's because I think cilantro tastes like soap and no one should ever have to eat it.  Of course, if you disagree, just ignore me.  I guess you could add cilantro to the yogurt sauce, the filling, and added back on top of each wrap.  But don't expect me to eat it if you do! Blech!

Speaking of which, we had neighbors growing up with the last name Blech (like Bleck) and every time my dad would say their name he'd always pronounce it the way I would if I'd just eaten cilantro.  It always cracked me up... they were such nice people but what an unfortunate last name. I digress....



This was such a yummy dinner.  It had so many flavor components.  The potatoes and corn add earthy sweetness, but with a bit of spice from the cayenne.  The chorizo is spicy but is sweetened by the caramelized onions.  Then everything is cooled down by the yogurt sauce and feta, which is tangy and fresh.  Finally, the lettuce and extra lime juice add the perfect bit of citrus.  This is an absolutely fantastic meal!



Roasted Sweet Potato and Chorizo Lettuce Wraps
slightly adapted from Perry's Plate

Ingredients
filling
2 medium sweet potatoes, cut into 1/2-inch cubes
1 c frozen or fresh corn
3 tbsp olive oil, divided
2 tsp ground cumin
1 tsp cayenne
pinch of salt
1 c chopped onion (I used frozen)
16 ounces chorizo, removed from casing
juice from 1/2 a lime
yogurt sauce
1 c Greek yogurt (or sour cream)
1 1/2 tbsp freshly squeezed lime juice
1/4 tsp garlic salt
wraps
1 head of Boston lettuce (or Bibb or butter, leaves separated and rinsed well
1 c crumbled feta
additional lime wedges, for garnish

Instructions
1. Preheat the oven to 450 degrees F. On a foil rimmed baking sheet, toss the sweet potatoes and corn with 2 tbsp olive oil, cumin, cayenne, and salt. Spread everything evenly across the plate and roast 15-20 minutes, stirring every 5-10 minutes, until potatoes are tender and there are brown spots on the vegetables.
2. When the vegetables are finished, set aside. Then, heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and saute, stirring occasionally, until brown and caramelized, about 10-15 minutes. If you use frozen onions, you may want to add a pinch of sugar to help with the caramelization process.
3. Add the chorizo to the skillet and chop with the back of a wooden spoon until broken apart. Cook until they turn almost completely brown, but not quite, about 5-7 minutes.
4. Add the sweet potato mixture to the skillet along with the juice of 1/2 a lime. Stir and cook until the chorizo is completely cooked, and then remove from heat.
5. Combine the Greek yogurt, lime juice, and garlic salt in a small bowl.
6. Assemble the wraps by placing a bit of yogurt in the bottom of a piece of lettuce, adding a few large spoonfuls of the filling, and topping with a few pinches of feta.

Spicy Chicken, Barley, and Sweet Potato Soup

I think that cold snap has officially happened.  My toes are chilly.  More importantly, my soup cravings are in full swing.  Soup has been on my mind even more often than usual because my bestest friend is cooking through a soup cookbook.  If only I was living in Chicago and could eat along with her!



Speaking of Jewish women making great soup from scratch...DC-ers, have you ever tried SouperGirl? Sara Polon, the SouperGirl, and her mom are living my dream.  They make homemade soup every week and deliver it to locations all over the District, as well as selling it out of her newly-opened store in Tacoma Park. Each week, she emails out adorable and cute descriptions for 2 soups - one pureed and one chunky - which you can place an order for and pick up the following week.  Her soups are certified Kosher, frequently if not always vegan, and use fresh, local, and organic ingredients.  While I always encourage you to cook at home, if you want to buy something pre-made, her stuff is the good stuff.



OK, I have to admit, I've never actually ordered her soup.  I get her emails every Monday, but I'm way too spontaneous in my eating to know what I'm going to want to eat the next week.  Plus, I just love making soup. Every week I very seriously think about ordering from SouperGirl, but I haven't quite made the leap yet.  Instead, I let her be my inspiration in the kitchen.



On Halloween morning, SouperGirl sent me an email about Soul Warming Barley Sweet Potato Soup.  I have always been a believer that the only reason we eat soup is to warm the soul, so I was very intrigued.  I did a little google searching and found a recipe that included all the ingredients that Sara used in her soup (plus chicken, which I assume she left out to keep it vegan).  The recipe I found called it Spicy Chicken Barley Soup with Sweet Potatoes and Spinach, and I knew it was meant to be.  Spicy is basically a synonym for "something the Monkey Scientist would love."



Not only did the Monkey Scientist love this soup, but I did too! I got a little nervous when I was making it because high heat + lots of spices = spice in the air.  My roommate and I were coughing up a storm from inhaling too much cayenne.  It was actually quite spicy when I tasted it after step 4 (I may have added some extra cayenne beyond what you see below), but when it finished cooking it had mellowed out a bit.  This soup is very hearty, especially the next day when the bulgar has soaked up a lot of the liquid.  With the perfect amount of spice, sweetness from the sweet potatoes (I may or may not have used yams instead, oops), protein from the chicken, and lots of nutrition from the spinach, this soup is definitely a winner! It makes a great meal on a chilly night, like slippers for the soul!



Soul Warming Spicy Chicken, Bulgar, and Sweet Potato Soup
adapted from Stylish Cuisine

Ingredients:
3 tbsp extra-virgin olive oil
1 Spanish onion, chopped
1 tsp. kosher salt, plus more to taste
½ tsp. sweet paprika
¼ tsp. ground cinnamon
¼ tsp. chili powder
¼ tsp. ground coriander
¼ tsp. freshly ground black pepper
1 tsp of cayenne
1 Tbsp. tomato paste
3 garlic cloves, chopped
6 cups low-sodium or homemade chicken broth
2 cups water (+ additional for adding later)
1 cup bulgar, rinsed well
1 sweet potato, peeled and diced
12 oz. boneless, skinless chicken breasts or thighs, cut into bite-size pieces
5 oz. (1 bag) baby spinach
½ cup chopped fresh mint (I actually left this out)
freshly squeezed juice of 1 lemon
Lemon wedges, for serving

Instructions:
1. Heat the oil in a large soup pot over high heat. Add the onion and salt and sauté until limp, about 3 minutes.
2. Add all the spices and sauté until fragrant, about 2 minutes.
3.Add the tomato paste and sauté for another minute, until darkened but not burned. (If the tomato paste looks too dark too quickly, lower the heat.) Add the garlic and continue to sauté for 1 minute longer.
4. Return the heat to high if you lowered it, then add the broth, 2 cups of water, and the bulgar to the pot. Bring to a boil and let simmer for 30 minutes.
5. Add the sweet potato and continue to cook until the bulgar and sweet potatoes are soft, about 30 minutes or more, adding more water if needed. (I added about another cup here)
6.Add the chicken, partially cover the pot, lower the heat, and simmer about 10 minutes or until the chicken is fully cooked. Add the spinach and mint and simmer until wilted. Add the lemon juice and season to taste with salt (I used smoked salt from Trader Joe's).
Serve with the lemon wedges on the side.

Poor Man's Vegetarian Shepherd's Pie

I've mentioned before that I'm all about budget grocery shopping and using coupons.  For me, just the idea of saving money can be inspiration.  And this recipe is the ultimate low budget dinner.

The whole shepherd's pie - which fed 4 of us and I ate for lunch the next day - only cost $5.17 (not including pantry items like spices, milk and butter).  Seriously - 4 dinners and 1 lunch for $5.17.  How amazing is that?!  The asparagus I served with it cost almost that much!

One of my closest friends in DC is an old friend from summer camp.  She happens to be a vegetarian/pescatarian, so I wanted to make a dinner that I could feed her.  I loved the idea of taking an unhealthy, meaty comfort food and turning it into a healthy, low cost comfort food.

One of the major ingredients in the low-budget, high-nutrient version were sweet potatoes.  Sweet potatoes are actually cheaper than white potatoes (at least at my grocery store) and they're full of great nutrients including carotene.  Plus, they have so much more flavor!

The other alternative ingredient of course are the lentils.  Lentils are $0.89 for a 16 oz bag at my grocery store.  And I never thought I liked lentils - I'm not that into lentil soup - but they are SO good when you prepare them well!

I actually ended up mixing about 70% sweet potato and 30% white - but next time I definitely could go all sweet potato.  I think this just made it a little more mild.

Also, I don't own a potato masher, so I used my pastry blender to mash the potatoes.  I realize more people probably own a potato masher than a pastry blender, but if you love baking like me this is a great way to have more than one use for a single tool.  And it worked great!!

I also got the frozen corn on sale for $1.  I may have even used a little more than the recipe called for.  I realize corn doesn't have the MOST nutrients - so you could replace with something like peas if you wanted to step up the nutrients.  Still, I just love corn and it makes it taste like the Shepherd's Pie you remember from childhood.

I am absolutely obsessed with this recipe.  It is so darn delicious I could have eaten the whole pan.  It has tons of flavor - sweet, spicy, and salty - and I didn't miss the meat at all.  It was even wonderful heated up the next day.  Definitely as comforting as the original but I think I like it even better.  The only complaint I might have had was that it wasn't as filling as the meat version (or maybe I was just starving from a long run) so I ended up eating a good amount of it.  I think this also was because I made it in the flat dish rather than a round casserole so what looked like a portion was actually pretty small.  I will absolutely make this again!!

Poor Man's Vegetarian Shepherd's Pie
very slightly adapted (to be spicier) from Simple Bites

Ingredients

1 cup lentils, green or French, rinsed
2 lbs potatoes or sweet potato (I used 3 sweet potatoes and 2 very small white potatoes)
2 Tablespoons butter
1/4 cup milk
1 teaspoon olive oil
1 small onion, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried Herbs de Provence
1/2 teaspoon cayenne, divided
1 teaspooon apple cider vinegar
1 Tablespoon ketchup
5 drops hot sauce (I used Chulula)
1 cup frozen sweet corn
Salt and freshly ground black pepper

Instructions

Place lentils in a medium pot and cover with an inch of cold water. Add a pinch of salt, cover and bring to a boil. Reduce heat to medium low and simmer for 20 minutes until cooked. It is okay if they are not completely cooked, they will cook further later. Drain.

While lentils are cooking, peel and roughly chop potatoes. Place in a pot and cover with cold water. Add a teaspoon of salt to the water and bring to a boil. Simmer until potatoes are tender.

Drain potatoes and mash. Add butter and milk and season with 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper. Cover and set aside.

Heat oil in a medium pot and add chopped onion. Sautée for a few minutes until soft. Add cumin, Herbs de Provence, 1/4 tsp cayenne pepper, cooked lentils, vinegar, ketchup, hot sauce, 1/2 teaspoon salt and pepper to taste. Stir to combine.

Add 1/2 cup of water and bring lentils to a simmer. Cook for another five minutes or so, stirring often, to let the flavors come together.

Preheat oven to 375°F. Place seasoned lentils in the bottom of a medium baking dish. Spread to cover the bottom. Top with corn kernels. Add mashed potatoes on top and spread evenly. Bake for about 30 minutes until heated through. Serve hot.

Serves 4.

Baked Chipotle Sweet Potato Fries

At the farmer's market this Saturday, I picked up a wide variety of veggies to use this week.  I purchased everything in small portions so that I could cook for just me, and not have too many left overs.



I purchased a sweet potato because I was craving some homemade baked fries.  I found this recipe from one of my favorite healthy blogs, introduced to me by one of my very best friends from college.

I have always had trouble finding ground chipotle chile at my grocery store, but I picked up this jar of chipotle seasoning for the chocolate and chipotle brownies I made last summer.  Even though pre-blended spices is what almost sent Tiffany home on Top Chef this week, in this case it mixed almost the exact seasonings Gina called for in the original recipe.  However, I am still going to give you the original recipe, so you can mix your own.  All I did was use this as my only seasoning, with a little bit more garlic powder added.

These fries were super tasty!  They definitely weren't the sweet potato fries at Bartley's, but for baked fries they were very good!  I wish I'd had more patience and cooked them longer, they could have been crispier for sure.  I enjoyed them with a simple garlic aoli (garlic crushed into low fat mayo). I will have to try this one out again.

Baked Chipotle Sweet Potato Fries
from Gina's Skinny Taste


Ingredients

• 1 sweet potato, (about 5" long) peeled and cut into 1/4" fries
• 2 tsp olive oil
• sea salt
• ground chipotle chile
• garlic powder 

Directions

Preheat oven to 425°.
In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder.
Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.