Not Just for Breakfast Anymore

If you can use Chex in a savory snack mix, why not Rice Krispies, too? This Indian chivra is lightly spiced with curry powder, and has that whole salty-sweet flavor sensation going on. It sounds a bit odd, but that's just 'cause it's unfamiliar.

Trust me - this crunchy snack is addictive!


Chivra (Indian Snack Mix)

3 cups Rice Krispies
2 cups chow mein noodles
3/4 cup honey-roasted peanuts

1/4 cup light oil
1 teaspoon curry powder
1 teaspoon garam masala
generous pinch of kosher salt
generous sprinkle of cayenne pepper, or more to taste
3/4 cup raisins

Preheat oven to 400F.

In a large bowl, combine Rice Krispies, chow mein noodles, peanuts, and vermicelli.

In a small microwave-safe bowl, heat oil with curry powder, garam masala, salt, and cayenne pepper just until warm; mix well. Pour over dry ingredients and mix well. Pour onto a baking sheet

Bake for 10 minutes, stirring once halfway through. Let cool, then serve.

Makes about 7 cups of chivra.

Recipe Ready Turkey Vegetable Curry and a Giveaway Reminder

You may still be staring down some Thanksgiving leftover stragglers. If not, then in a few weeks you'll have a rematch with the leftovers from your Christmas feast. But if any of this involves turkey and sweet potatoes, I've got a quick, easy solution for you!

I had a lot of turkey left after the holiday, 'cause I always roast the biggest one I can find - a 20-pounder, in this case. The oven's on anyway, so why not make a lot of food to feed loved ones, to nibble on for a couple of days, and to freeze? I also made some fabulous mashed sweet potatoes, which I think were my favorite part of the meal.

But as much as I love turkey sandwiches the day after the holiday - some good white bread, a schmear of mayonnaise, some crisp lettuce, and a thick slab of meat - we all know how low my boredom quotient is; it's virtually non-existent. And so, I seek to move beyond the sandwich, no matter how classic it may be.

I took some onion, some Indian spices, a pinch of red pepper flakes for heat, and some of the dark meat that's better suited to cooking than to placing between bread slices. Then I stirred in some leftover yams and - for beautiful, bright color and a boost of nutrition - some of the Bird's Eye Recipe Ready vegetables I'd been given a coupon for, so that I could try them. A splash of coconut milk to enrich it all, and I had a dinner that took maybe 20 minutes to cook but which offered enticing aromatherapy and a vibrantly flavorful dish with an underlying note of sweetness. If I may say so myself, it was stellar!

By the way, while we're talkin' 'bout food: have you entered my giveaway to win a $75 gift card from Whole Foods? If yes, then that's excellent - good luck! If not, why not??? This is free shopping money for holiday gifts and feasting - what's not to love? Click here and enter now!


Turkey Vegetable Curry

2 tablespoons oil
generous pinch of red pepper flakes
1/2 teaspoon cumin seeds
1-1/2 teaspoons curry powder
generous pinch of kosher salt
1 small onion, chopped
2 cups chopped turkey, dark meat preferred
1/2 cup mashed sweet potatoes
1 cup Bird's Eye Primavera Blend Recipe Ready vegetables
1/2 cup coconut milk
rice, for serving

In a large skillet, heat oil over medium heat. Add red pepper flakes, cumin seeds, curry powder, and salt; cook for 1 minute. Add onion and cook 2-3 minutes, stirring occasionally, until starting to soften. Add turkey and cook 2-3 minutes.

Stir in sweet potatoes and vegetables; stir in coconut milk. Cook 2-3 minutes, until sauce is thickened and mixture is heated through. Serve hot, over rice.

Makes 4 servings.

Frugal Floozie Friday - Cardamom

My dear friend Marcie joined Jeremy and me at Cardamom recently; Marcie and I had been counting down 'til it opened, and Jeremy was happy to share in the adventure of trying a brand spankin' new restaurant.

Marcie, unfortunately, suffers from numerous food allergies and intolerances; so Cardamom's menu - which provides a code indicating which items are vegetarian or vegan, which can be made gluten-free or vegan, which ones contain nuts or gluten - makes ordering much easier for those who need to be careful with their diets. Our waitress, Grace, was wonderfully helpful, too, in answering questions and checking with the kitchen to find out information about ingredients.

We ended up ordering an array of items from the lunch menu (available Tuesday - Friday 11 a.m. - 3 p.m.) to try numerous dishes. The dinner menu is more extensive and costs a bit extra because of larger servings; the lunch menu offers some sandwiches and other quick items, as it is designed to facilitate a fast meal - but not typical "fast food" - for busy folks who need to get back to work for the afternoon.

The vegetarian thali (pictured above) costs only $10 and is absolutely generous enough for two, to meet our mandatory Frugal Floozie Friday budget of $5 per person. I ate a huge lunch from this platter, shared tastes, and still had enough food to bring home for another meal the next day. There were dishes of chickpeas, cauliflower, spinach, and lentils; rice and naan; chutney and pickles; and even dessert, the creamy and fragrant rice pudding.

All but one of the appetizers comes in under budget, so we ordered the Vegetable Pakora (left; potatoes, onions, spinach, and cauliflower) and Onion Bhaji (right) for $4 each.  I could happily have made a lunch from either of these, or divvied them up to enjoy a plate of half-and-half. The fried fritters, dipped in a chickpea flour batter, come with both tamarind and mint chutneys for dipping, and were excellent.

A full serving of the cardamom-infused rice pudding costs $3.50. Jeremy ordered the Gulab Jamun - fried balls of dough in a sweet, rose-scented syrup - which also costs $3.50, and which he enjoyed immensely; I was fortunate to be given a small taste, to see how good they were.

You could also order a cup of soup for $3, a generously-portioned side salad for $4 (the lime vinaigrette, one of three choices for a dressing, was lovely and bright), one of the numerous beverages (the mango lassi for $3.50 was rich and creamy), or one of the luscious desserts (most of which come in under budget, or could easily be shared with a loved one).

I love Indian food, so it's wonderful to welcome another restaurant offering this fabulous cuisine!

Cardamom
1739 Plymouth Road
Ann Arbor, MI 48105
734-662-2877
Tuesday - Thursday: 11 a.m. - 3 p.m., 5 - 10 p.m.
Friday - Sunday: 11 a.m. - 3 p.m., 5 - 10:30 p.m.
Closed Mondays



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Frugal Floozie Friday - Samosa House

I hadn't seen my friend Carolyn in some time, so it was wonderful to have a chance to get together and catch up when we met for lunch recently at today's Frugal Floozie Friday feature, Samosa House, which has brought the delicious food of Somalia to Ann Arbor.

I've been trying to get to Samosa House for ages, since a reader named Jamie first recommended it. I inevitably found my way there when it was closed - most notably when nothing was being served during sunlight hours during Ramadan, which I completely understand. Or I've been looking for places to eat when my companions were not particularly adventurous, and disinclined to try something so different from what they're accustomed to ... pffft.

But Carolyn is an adventurous eater who loves both spiced and spicy food.  So we enjoyed an amazing lunch filled with all sorts of items that are somewhat familiar - as Somali cuisine shows influence from Indian, European, and other African cooking styles - and yet remains unique. I took Carolyn's recommendations, as she'd been fortunate enough to eat at Samosa House before and had suggested it for our lunch date. We also experimented a bit, trying several selections just to taste the variety.

Clockwise from left: muufo, sabaayad, and canjeero

We tried each of the crisp, flaky samosas (pictured above) - vegetable, chicken, beef, and lamb - which were beautifully spiced without being hot. The meats and vegetables are very finely shredded and chopped, and hints of coconut shine through. The dipping sauce is quite spicy, but is a fabulous complement to the crunchy appetizers, which are very large and a tremendous bargain at only $1.48 each.

We also asked to try an assortment of breads - muufo, canjeero, and sabaayad - as each is completely different from the other. Muufo is cornmeal-based and tender. Sabaayad is very flaky, and canjeero is light and spongy. Together, the three cost $4.74.

The breads can accompany the fragrant, delicious curry dishes. Carolyn and I split the Chicken Sukhar Curry - "Marinated chicken cubes cooked with onions, peppers and butter beans in special butter sauce" - which was accompanied by a beautiful, colorful rice. Tender meat and vegetables, and a luscious sauce, made for a fabulous entree that provided not only our lunch but generous leftovers as well; for $10.91, it could easily have served 4 along with the bread.

We also indulged in a small dessert, deciding to share a little something sweet to end our meal. Our waitress was very warm, friendly, and helpful; so when left to decide among an array of treats - cookies, baklava, coconut squares - we asked our server's recommendation. When she said that she particularly likes the coconut scones, we were determined to try one.

Not a traditional English scone, but rather crisp (like a cookie), filled (like a pastry), and glazed, the scone was crumbly and sweet and wonderful with a cup of coffee. Samosa House's coffee is infused with cinnamon, cardamom, and ginger; its scent is enticing, and it is lovely served with rich cream. The scone cost $2.12 and the coffee cost $1.37; together, these would make an excellent snack or treat.

One can readily eat exceptional and delicious food at Samosa House for very reasonable prices well within our mandatory Frugal Floozie Friday budget of $5 per person. The restaurant offers a unique and welcome addition to Ann Arbor's dining options!

Samosa House
1785 Washtenaw
Ypsilanti, Michigan 48197
734-340-6121



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The Next Best Thing to a Free Lunch

I think we all know I'm a frugal girl.

That's not the same as cheap - I expect some value for my expenditures. I'm not just trying to save money, I'm also trying not to waste it. I shop sales, and am the Queen of the Thrift Stores. I also love Manager's Specials - deals at the grocery store when foods are near their expiration date, so that they're being pushed off the shelves at half-price or less. There's nothing wrong with the food, it's just that new stuff is moving in to take its place if the old stuff will go away to make some room. I'm happy to help, and do a little tour of the store each time I'm there - I'm on a mission to look for the prized orange stickers indicating reduced prices.

So, needless to say, I'm also a fan of leftovers. Sometimes I'll eat them "as is," and sometimes I'll re-purpose them. Jeremy and I watched an episode of "Chopped" recently in which the entire show was devoted to leftovers; most of the chefs groused and whined, whereas I was in my glory coming up with ideas!

When I happened to have a number of items to combine into one stellar meal recently, I made myself a lovely lunch to take to work.

Having enjoyed a fabulous Indian meal from Curry Up, I had extra sambhar sauce that had been served with lentil dumplings. Having also eaten a great Chinese meal from the Evergreen Restaurant, there was plenty of rice waiting for a new lease on life.

I also had a small carton of coconut water that my friend Deborah had given to me. She remembers having visited her grandfather in Puerto Rico when she was young, and his having cracked open a coconut for her to drink from; the fresh beverage was amazing! So when she found coconut water for sale at the market, she instinctively bought some ... too bad. She said herself that she didn't know what she was expecting or thinking, but this stuff was not even remotely close to what she remembered. So she gave it to me, confident that I could find some use for it. I'm still contemplating a really noble purpose that lets it shine; but in the meantime, it definitely served me here.

And the final piece to my ridiculously inexpensive dish was a can of chickpeas that I'd bought on sale for less than $1.

Who would have thought such a mishmash of items would make such a fabulous, nutritious lunch to bring with me one cold day when hot food was very much appreciated???

Curried Chickpeas with Spinach

• 1 cup leftover Sambhar sauce (or use a jarred curry sauce)
• generous pinch of red pepper flakes
• generous pinch of kosher salt
• 1/2 teaspoon curry powder
• 1 15-ounce can chickpeas, drained and rinsed
• 1/2 cup coconut water
• 1 cup baby spinach leaves
• leftover rice from a Chinese dinner, reheated for serving

Place the sauce, red pepper flakes, salt, curry powder, chickpeas, and coconut water into a medium saucepan; bring to a boil, then lower heat to medium and cook for 10 minutes. Stir in spinach just until wilted. Serve over rice.

Makes 2 servings.

The American Lighthouse Cookbook

I received a lovely gift, the other day: a review copy of The American Lighthouse Cookbook: The Best Recipes and Stories from America's Shorelines, by Becky Sue Epstein and Ed Jackson.

In its introduction, this exceptional cookbook states that it "couples food with the romance of the seacoast, adding a dash of history and wrapping it in the very current 'eat local' movement." Lighthouses from around the country - from as far away as Eldred Rock, north of Juneau, to Buck Island, off St. Thomas in the Caribbean - are featured. Fascinating stories are shared about the lighthouses themselves, about their communities, about many of the ingredients, and much more.

In looking through the book - an activity which just draws you in, page after page - I learned about Matinicus Island, Maine, which is "headquarters for the National Audubon Society's Project Puffin, which studies this jaunty-looking (and formerly endangered) bird." I discovered a new treat, the Smith Island Cake: a luscious 10-layer cake that was named "Official Cake of the State of Maryland" in 2008. And I learned a new tidbit about my own state: "Michigan now has more lighthouses than any other state in the country: 124."

The Great Lakes region - from Minnesota to Wisconsin, Illinois to Michigan, and Ohio to New York - is represented with some lovely recipes which highlight the beauty and bounty of the area. White fish, pasties, lake perch, cherry pie ... good ol'-fashioned wholesome dishes shine.

After much deliberation - you know me, I always want to make and eat everything! - I settled upon a simple but stellar dish of fried potatoes featuring a hint of curry. I had each of the ingredients on hand, which of course simplified my decision-making process. And this also meant I could be impatient and just start cooking, without having to plan, shop, and only then start to satisfy my cravings.

Bill's Famous Potatoes are served at the Sand Hills Lighthouse Inn in Ahmeek, Michigan, near the tippy top of the state along Lake Superior. Owners Bill and Mary Frabotta had "dreamed of restoring the lighthouse," and were finally able to finish doing so in the mid-1990s. It's now "a charming inn filled with modern conveniences and historic style, open year-round." And the hearty breakfasts served to guests include homemade Danish Coffee Cake, egg casserole, specially blended freshly ground coffee, and these exceptional potatoes which are tender inside, crispy outside, and perfectly seasoned.

The cookbook is divided by region, and then each lighthouse featured within a regional section offers a menu of several dishes. For example, the Portsmouth Harbor Lighthouse in New Castle, New Hampshire, offers recipes for a fall supper of Corn Chowder, Mashed Turnips, Baked Butternut Squash with Cranberries and Maple Syrup, Roast Striped Bass with Onion and Fennel, and Upside-Down Apple Pandowdy. And Faro Los Morrillos de Cabo Rojo, on the Morrillos Peninsula in Puerto Rico, offers a "Menú Para el Día de Acción de Gracias" - a Thanksgiving feast of Fresh Fruit Cocktail, Green Salad, Rice and Pigeon Peas, Mashed Sweet Potatoes with Garlic, Roasted Turkey with Puerto Rican Beef Dressing, and Sweet Papaya with White Goat Cheese ... sigh.

The American Lighthouse Cookbook showcases dishes from the familiar to the exotic, all of it delicious.

Bill's Famous Potatoes
(slightly adapted)

• 2 pounds Yukon Gold potatoes, cut into 1/2" dice
• 4 tablespoons extra-virgin olive oil, divided
• 2 teaspoons Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon kosher salt
• pinch of sugar

Place potatoes into a large mixing bowl; toss with 2 tablespoons oil, Italian seasoning, onion powder, curry powder, salt, and sugar.

Heat the remaining oil in a large skillet over medium-high heat. Add the potatoes and start to brown them for 2-3 minutes. Cover the skillet and turn heat down to medium; cook for 5 minutes, stir, then cook for 5 more minutes 'til potatoes are just tender. Uncover and cook, stirring frequently, for 10 more minutes until potatoes are golden brown.

Serves 2-4 as a side dish.

Sweet Corn with Cumin, Curry Leaves, and Chilis

As you read yesterday - when I posted a lovely recipe for Chicken Curry - my friend Sid, who regularly sends me videos showing how to prepare delicious traditional Indian recipes, told me that I should look into a bloggers' link-up that involved cooking from the fabulous book 660 Curries.

Well, as someone who loves Indian food, you can imagine my glee in perusing the cookbook!!! I had to start cooking right away, after being led into temptation, so I made several recipes with ingredients I had on hand, tweaking ever so slightly to accommodate my pantry.

One dish that I made on a cold, dreary day and brought to work for lunch sounded so simple, so much like a throwaway; but the ingredients had been available, so it won the coin toss.

I was so surprised and delighted to find that this was a fabulous dish! Bright, spicy, addictive - I kept eating and eating, enjoying it so much!

Instead of using the red chilis called for in the recipe, I put a small piece of my lone ghost pepper into the mix. And just before serving, I mixed in some of the Indian snack mix I had recently bought, which contains all sorts of lovely crispy tidbits with a hint of sweetness. (If you don't have access to an Indian market, here's a recipe; just add a handful of golden raisins to approximate the mix I bought at the store.) It was one of the best lunches I'd brought to work in a long time!

You could serve this corn as a side dish with meat, over rice, with naan ... it's up to you. But serve it, even if it sounds a bit unusual. It really is fabulous!


Sweet Corn with Cumin, Curry Leaves, and Chilis

• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 1/4 teaspoon ground turmeric
• 3 cups frozen corn
• 1 cup water
• 2 tablespoons finely chopped cilantro
• 1/2 teaspoon kosher salt
• 6 large curry leaves
• 1 small red pepper, finely chopped

Heat the butter in a large skillet over medium heat. Add the cumin seeds and turmeric; cook for 10 seconds. Add the corn, water, cilantro, and salt; bring to a boil over high heat, then lower heat to medium. Add curry leaves and pepper; cook for 8-10 minutes until most of the liquid has been absorbed. Remove the curry leaves and serve immediately.

4-6 as a side dish.

Chicken Curry with Tomato and Coconut Milk

My friend Sid, who regularly sends me enticing videos showing how to prepare delicious traditional Indian recipes, told me that I should "check out" a bloggers' event: cooking from the fabulous book 660 Curries.

Well, cooking from scratch ... Indian food ... curries ... spices ... sigh ... :)

Chicken, lamb, vegetables, lentils, oh my! Familiar favorites were featured, of course. But there were also interesting and intriguing items such as a savory dish combining pineapple, coconut, and coffee; a chili- and fenugreek-infused matzah ball soup; and ivy gourd, a bitter vegetable resembling a mini cucumber, that I'd never heard of.

As I skimmed through the book, there was a swirl of tastes and aromas and fragrant spices dancing in my head. What to cook? What to make?

Well, I needed to do something immediately, tempted as I was. And since my entire freezer door is filled with mostly Indian spices - I'm serious! I've got cardamom, curry leaves, cumin seeds, black sesame seeds, Garam Masala, and others - I had the basics for making a fabulous dish. So, then, I had chicken thighs, lentils, spinach, some leftover coconut milk; what could I find from the 660 options to make right away?

The Chicken Curry, made with coconut milk and a tomato - a classic.

I substituted ground ginger for fresh, and I used chicken thighs rather than the boneless chicken breast cubes that the recipe called for; therefore, I needed to cook the dish for longer than indicated. But it turned out beautifully - tender, flavorful, a wonderful dinner! It was such a nice, easy meal for a cold, cloudy fall day.

Chicken Curry with Tomato and Coconut Milk

• 2 tablespoons oil
• 4 large chicken thighs
• 1 small red onion, chopped
• 4 medium garlic cloves, minced
• 1-1/2 teaspoons ginger
• 2 teaspoons Madras curry powder (tends to be a hotter blend)
• 1 teaspoon kosher salt
• 1/4 cup coconut milk
• 1 medium tomato, chopped
• jasmine rice and mango chutney, for serving

Heat oil over medium-high heat in a large skillet; add chicken and cook, covered, 10 minutes per side until golden brown. Uncover skillet and remove chicken to a plate.

Drain most of the fat, then add onion, garlic and ginger; cook for 2 minutes, stirring frequently, until onion is softened. Add curry powder, salt, and coconut milk; bring just to a boil.

Return chicken to skillet skin-side up, turn heat down to medium, and add tomato. Cover and cook for 10 minutes, until sauce is thickened.

Serve with mango chutney and jasmine rice.

Serves 4.

Frugal Floozie Friday -- Tuptim

A friend and I recently ate a fabulous dinner at Tuptim Thai restaurant. Neither of us had been there in ages, so it seemed a perfect place to go on a Friday evening.

Tuptim means "ruby" in Thai, and the restaurant's owners extend a very warm invitation on the menu with hopes that "you will find our atmosphere as lovely and our food as enticing as that precious gem."

The atmosphere is friendly and very inviting; the exterior is a bright and vibrant red. The staff is also quite gracious, helping to create an ambience conducive to conversation.

But the food is the greatest enticement - I have never eaten anything at Tuptim that I haven't loved.

Our Frugal Floozie Friday feature is the appetizer pictured above: Curry Puffs. Delicate pillows of puff pastry stuffed with a curried potato and pea filling, these are tender and delicious! They're served with a tangy cucumber vinaigrette that isn't absolutely necessary - the puffs are wonderful without it - but which also adds a unique flavor and distinction if used for dipping. They were a perfect fit for the mission, at precisely $5.

We also ordered a Grilled Beef Salad, with tomatoes and cucumbers and a lovely vinaigrette. At $8, it exceeded our Frugal Floozie Friday $5 per person budget if ordered by an individual; and it is admittedly a perfect size for one person's meal. But since we split the salad as part of a several course meal, this also counted as a less-than-$5 per person option. The beef was tender, the vegetables were fresh and crisp, and the dressing was slightly tart, slightly sweet, and an ideal way to bring all of the flavors and textures together.

Our entree went over the budget even when shared; but it was so wonderful that I had to mention it anyway. The Basil Fried Rice with chicken cost $12, was fragrant with a variety of seductive aromas, and was probably the highlight of the entire meal ... quite a statement, given how delicious everything was!

There were several other potential Frugal Floozie Friday options at Tuptim, from spring rolls to fish cakes to dumplings, a vegetable soup with tofu and ginger and vermicelli, as well as a tapioca pudding prepared with coconut milk.

Enjoy some great frugal - but still delicious! - dishes at Tuptim!

Tuptim
4896 Washtenaw
Ann Arbor, MI 48108
734-528-5588


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Curried Lentil Soup with Tomato

Last week, we went through some sort of time warp. We were thrust without warning from 100-degree days of summer excess to days so chilly and rainy and reminiscent of late fall that we debated turning on our furnaces. (For the record, mine went on almost immediately. I'm always cold anyway, so it only took a brief moment for me to make that decision.)

So I made the leap from sauteeing zucchini and making refreshing peach desserts - utilizing gorgeous end-of-summer bounty - to making standard cold-weather food. I woke up one morning and decided I wanted to make soup.

And so, I offer a recipe for one of my favorites. This comes together so quickly that I made it while I waited for my morning coffee to brew, and was able to bring it to work for lunch. The small orange lentils - rather than the larger brown or green ones - are the key ingredient; they cook down without any pre-soaking. The Numi Organic Toasted Rice tea bags (which I'd received as a gift in order to sample the product) added a subtle flavor to the soup, but they aren't essential if you don't have them.

Nutritious and delicious, this Curried Lentil Soup is supreme comfort food.

And there's even a lovely fresh tomato in it, for color and flavor. It's still officially summer, after all, even if that was hard to remember last week!

Curried Lentil Soup with Tomato

1 tablespoon ghee or butter
1-1/2 teaspoons kosher salt
1 teaspoon curry powder
1/2 teaspoon garam masala
1/4 teaspoon red pepper flakes
1 small red onion, chopped
1 cup small orange lentils
3 cups water
2 Numi Organic Toasted Rice tea bags, optional (a lovely marketing gift!)
1 cup light coconut milk
1 tomato, chopped

Melt the ghee/butter in a medium saucepan over medium heat. Add the salt, curry powder, garam masala and red pepper flakes; cook for 1 minute. Add the onion and cook for 1 minute. Add the lentils, water and tea bags; cover and bring to a boil, cooking for 5 minutes until the lentils are softening. Add the coconut milk and tomato; cover and simmer for 15 minutes until lentils are tender.

Serves 4.

Curried Rhubarb Chicken

I love this chicken dish! Truly, it is one of my all-time favorites. It's ideal for Spring, with its abundance of seasonal rhubarb. And it's got curry, one of my most beloved flavors. What more can I say???

Well, let's see:

This is a great family dinner, though it's special enough for an event.

The house smells amazing while it cooks!

You get both protein and fruit in this meal, livened up by the rich flavor of the spices.

It's simple to make, requiring no special equipment or prolonged time frame.

Hmmm ... to paraphrase a line in the fabulous and extraordinary movie "Amadeus": I am passionate. Do I persuade???

I tried making a variation on this with pork one time, and it didn't work at all: the pork was tough, rather than meltingly tender as I'd expected it to be. Odd, but that's what happened. I haven't tried this with chicken breasts, though I imagine that using a different part of the same beast would still result in a luscious dish.

So, go ahead -- try this! And if you can't find all of the spices, just use some extra curry powder. It'll be fine, and your dinner will still be delicious ... :)


Please note that I am NOT ignoring all of my beloved blogging buddies, both new and old!!! Every time I've tried to post a comment, Blogger asks me to pick an identity; I choose "Google Account." I'm then asked to sign in, even though I'm perpetually signed in; then my comment comes back up, it claims to be from someone named "Anonymous" rather than from Yenta Mary, and then when I try to post it anyway I get taken right back to the sign-in page ... oy. Quite the Sisyphean frustration! So if I can ever manage to be myself again, I'll go back to letting all of you know how much I love what you write ....


Curried Rhubarb Chicken

2 tablespoons + 3 tablespoons oil
1/2 teaspoon + 2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ginger
2 teaspoons curry powder
1 small onion, chopped
1 cup white wine (I used Flip Flop Wines Riesling)
1/2 pound rhubarb, ends trimmed, cut into 1/2” pieces
4 pounds chicken thighs and drumsticks
1/2 teaspoon freshly ground black pepper
1/3 cup brown sugar

Preheat oven to 425F.

In a medium saucepan, heat 2 tablespoons oil over medium heat. Stir in 1/2 teaspoon salt, red pepper flakes, coriander, cumin, ginger and curry powder; saute 1 minute. Add onion and cook for 2 minutes, stirring occasionally, until onion softens a bit. Add wine and rhubarb; bring to a boil, then cover and cook 10 minutes over medium heat. Stir, then re-cover and cook 10 more minutes until rhubarb has broken down into a sauce.



In a 10” skillet, heat remaining 3 tablespoons oil over medium-high heat. Season chicken with remaining 2 teaspoons of salt and the black pepper. Place chicken into the skillet skin-side down; cook 5 minutes until well-browned, then turn chicken over and cook 5 more minutes. Place chicken skin-side up into a greased 9”x13” baking dish, and pour rhubarb sauce over it; sprinkle with brown sugar.

Place baking dish into the oven and bake chicken for 40-45 minutes.

Serves 6-8.

Quick Curried Chicken with Spinach

I've been craving Indian food, a protein other than eggs or cheese, and an opportunity to just cook without having to follow any rules or accommodate any dietary quirks or restrictions. I've been feeling a tad confined in the kitchen lately, by a variety of scenarios.

So when I went to visit Tom recently, he very sweetly said I could make whatever I wanted to for dinner. And since he had some chicken and some spinach to finish off, in addition to my having -- seriously! -- an entire freezer door full of spices, we settled on an easy but immensely flavorful favorite: curried chicken.

This doesn't take very long to cook at all, but the house smells amazing while you're stirring! Truly, it is utterly tantalizing -- the cooking time is short, but it will feel nearly endless as you are tempted by the Siren song of the aromas ....

Curried Chicken with Spinach

2 tablespoons oil
2 large boneless, skinless chicken breasts cut into 1" pieces
1 small onion, chopped
1 teaspoon curry powder
1 teaspoon garam masala
1/2 teaspoon sea salt
6 ounces coconut milk
2 cups baby spinach leaves
rice and/or naan, for serving

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring frequently, 'til lightly browned. Add the onion and cook, stirring frequently, until the onion is translucent.

Sprinkle the curry powder, garam masala and sea salt over the chicken; stir. Pour in the coconut milk and bring to a boil; lower heat to medium, stirring frequently to coat the chicken with the thickening sauce and to mix the spices into the sauce.


Add the spinach and cook just until it's starting to wilt.

Serve over rice, with naan, or both!

Stepping Up to the Side Dish Showdown

As I've been working to improve my blog, seeking new trinkets to put on it and some ideas other than just "Here's What I Ate Today" (though, admittedly, I am having quite a bit of fun reporting on that!), I've done a lot -- a LOT -- of gawking at other people's blogs. Some are so cool and artistic that I can only writhe in jealousy and wish I had both talent for presentation and time to work on enhancing my skills; others need some help, and I would personally hesitate before making a couple of them available for public perusal. But one which I particularly liked was Cinnamon, Spice and Everything Nice, which has great hearty recipes and beautiful pictures of fabulous food ... and also offers one of my new projects: the Side Dish Showdown.

As our charming hostess? ringleader? cat corral-er??? -- a.k.a. "Cinnamon Girl" -- describes it: "Side Dish Showdown is a monthly blogger event to give side dishes the attention they deserve." Thus, rather than preparing an entree and then tossing some slices of cucumber or a quartered orange on the side (though fruits and vegetables are good for us and shouldn't be denigrated!), put a little effort into it, why don't you? Don't neglect the poor side dish, sad and lonely on the edge of the plate rather than getting its moment in the spotlight. Make it ready for its close-up!

Feeling as though I was accepting a dare, I thought I might try this. I'm always up for a new cooking challenge; and so I thought to myself, "Self? What side dish should we make when the category is 'Anything Goes," but with a special emphasis on Spring vegetables?" And my Self pointed out to me that we had just bought new red potatoes ... thus the matter was settled. Some cumin seed, some coriander, a pinch of red pepper flakes ... Indian Spiced Potatoes it is! And then the dilemma, what to serve as the entree for them to accompany?

I'd defrosted some chicken, but only found inspiration at the very last moment after going to the grocery store with Tom and hearing the Brown Cow Cream Top Maple Yogurt calling to me. I poached some chicken and diced it, then stirred together some of the luscious yogurt with garam masala, hot curry powder and ginger. I mixed the chicken into the sauce, poured it over some naan, and a Curried Chicken Sandwich was ready and waiting. Spinach would have been a fabulous addition! Too bad I didn't have any ....

The entire meal -- which I only fully conceived of and started to prepare moments after walking in the door after both work and a visit with Tom -- was magnificent, if I may dislocate my own shoulder to pat my back. Jeremy thought the chicken was too spicy, but his friend Doug had a second helping of the potatoes and said they were so good he could happily finish off the batch ... :)

And so, here I offer my first entry into the Side Dish Showdown ... enjoy!!!

Indian Spiced Potatoes

6 tablespoons olive oil
1-1/2 pounds new red potatoes, cut into 1/2” dice
1/2 cup water
2 teaspoons cumin seed
1 teaspoon coriander
1 teaspoon lemon sea salt flakes (or 1 teaspoon salt and a spritz of lemon juice)
pinch of red pepper flakes
1 teaspoon kosher salt

Heat 3 tablespoons of the oil in a 10” skillet over medium high heat; add the potatoes and cook for 2 minutes, stirring occasionally. Add the water, cover, lower heat to medium-low, and cook for 10 minutes stirring once halfway through. Uncover the potatoes, add the cumin, coriander, lemon salt, red pepper flakes and kosher salt. Cook, stirring frequently, for 10 minutes until potatoes are golden and tender.