Thai Green Curry

Cooking

 2 Tbsp. avocado oil
1 small onion, chopped
4 garlic cloves, finely chopped
1" piece ginger, peeled and finely chopped
1/2 tsp. kosher salt
1/4 c. Thai green curry paste
1 medium sweet potato, peeled and cubed
3/4 c. brown lentils
3-4 c. chicken stock
13 oz. can coconut milk, shaken well
2-4 c. baby spinach leaves
1/2 tsp. fish sauce
Cooked basmati rice

Heat oil in a large saucepan over medium heat. Add in the onion. Cook, stirring occasionally, until onion is translucent and softens.

Add in the ginger and garlic, then cook for 1 more minute. 

Add the curry paste. Cook, stirring and scraping the bottom of the pan constantly for about 3 minutes.

Ready to Eat

Stir sweet potato and lentils into the onion mixture, then add the broth and salt. Bring to a boil.

Reduce heat to a simmer and cook, stirring occasionally, until potatoes are cooked through and lentils are tender, but not mushy, about 20 minutes.

Then add in the coconut milk, and return to the simmer. Add in the spinach and fish sauce. Cook until spinach is just wilted. 

Taste and season how you like it. 

Serve hot over basmati rice. 

Enjoy!

Original recipe from Bon Appetit

Falafel with Tahini Dip

 Falafel

*Plan ahead, beans need to soak and chill

2 1/2 c. garbanzo beans, soaked overnight
1 onion, sliced
2 cloves garlic, roughly chopped
2 tsp. cumin
1 1/2 tsp. coriander
1/2 tsp. dried dill
Zest of 1 lemon
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. baking powder
3 1/2 Tbsp. flour
oil, for frying

Tahini Dip

1/2 c. tahini
1/4 c. lemon juice
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. salt
1/4-1/3 c. water

To make the falafel: Add the beans, onion, and garlic to food processor. Process until a soft paste forms. 

Add the spices, zest, powder, and flour to the food processor. Process until all incorporated. 

Put in a bowl. Cover with cling film and chill in the fridge for 30 minutes.

While the falafel mix is chilling, make the tahini dip.

To make the tahini dip: Whisk tahini, juice, and spices together.

Stream in the water until the thickness you desire. I make it drizzle-able. Adjust spices as needed. Set aside.

After 30 minutes, remove the falafel mix from the fridge. Roll the mixture into 2 inch balls. Set on a plate or baking sheet.

In a deep saucepan, add about 3 inches of oil. Bring the temperature up to 325 F. 

Using tongs, gently pick up one falafel ball and set it in the hot oil. I put 3-5 balls in at a time, but make sure they're not touching. I flip the balls after about 2 minutes. The balls should cook about 4-5 minutes. You want them a dark golden color, but not too dark. Remove from the oil with the tongs and set on a plate with paper towels to absorb the oil. 

Check the oil after each batch to make sure it's still around 325 F. 

When all the falafel balls are cooked you can drizzle with the tahini or you can serve with dollops of tahini next to the falafel and dip them in. Or both.

Lemon Curd

 So simple, easy, and delicious.

3 lemons
1 1/2 c. sugar
1 stick butter, room temperature
4 large eggs
1/2 c. lemon juice

Zest the lemons.

Put the zest and sugar into a food processor. Pulse until zest is minced into the sugar.

Cream the butter.

Add the sugar and lemon mix to the butter. Beat.

Add 1 egg at a time, beat between each addition.

Add in the lemon juice, and mix until combined.

Pour the mixture into a saucepan. Cook over low heat until thickened. Takes about 10-15 minutes. Stir constantly.

The lemon curd will thicken at about 170 F. 

Remove from the heat and cool.

Enjoy with scones or whatever it is you like to eat with lemon curd. 

Recipe courtesy of The Barefoot Contessa via Stephenie Tanner

Chicken and Leek Pie

 I'd never used leeks before until this recipe. I am sorry I waited so long to use them. They are quite tasty.

Pie Filling 

16 oz. chicken stock
3 chicken breasts
75g. butter
2 leeks, cleaned, trimmed and cut into ½ inch slices

2 garlic cloves, crushed
55g. plain flour
7 oz. milk
2–3 Tbsp. moscato (optional)
5 oz. heavy cream
Kosher salt and black pepper, to taste

Pie Pastry 

350g. plain flour, plus extra for dusting
175g. butter
1 egg
1 Tbsp. cold water
1 egg, beaten, to glaze

To make the pie filling: Heat the stock in a saucepan. Add the chicken and bring to a simmer. 

Cover the saucepan and let simmer for 10 minutes. 

After 10 minutes, remove the chicken breasts from the stock. Reserve the stock for later.

In a very large saucepan, melt 25g. of the butter. Then stir in the leeks and coat with the butter. Cook over medium low heat for several minutes. Add in the garlic and cook one more minute.

Add in the remaining butter. As soon as it has melted, stir in the flour. Stir continuously for 30 seconds.

Pour the milk in slowly, about an ounce at a time. Stir very well between each add, making sure the milk gets absorbed. 

After all the milk is incorporated, add 10 oz. of the reserved chicken stock and the moscato (if you're using it). Stir until the sauce is smooth and slightly thickened. Bring to a very gentle simmer and cook for 3-5 minutes, stirring occasionally. Don't let this boil or your milk will break. Gentle simmer only.

Remove from the heat, stir in the cream. Season with salt and pepper. Cover with cling film, making sure to touch the surface of the sauce with the film so a skin won't form on it. Set aside to cool.

Preheat the oven to 400 F. Put a baking sheet in the oven to warm up.

To make the pie pastry: Add the flour and butter to a food processor (or cut with a pastry blender) until the mix resembles course breadcrumbs. 

In a small bowl, mix the egg and cold water together, beat lightly. Add to the food processor. Process until the mixture comes together into a ball. 

Portion off 250g. of the pastry for the pie lid.

Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around ¼ in. thick and 1½ in. larger than the 9 inch pie dish. 

Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides. 

Cut the chicken breasts into bitesized pieces. Stir the chicken into the cooled sauce. 

Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. 

Roll out the reserved pastry for the pie lid. Cover the pie with the lid and press the edges together firmly to seal. Trim any excess pastry. 

Make a small hole in the center of the pie with the tip of a knife. 

Glaze the top of the pie with beaten egg. 

Bake on the preheated tray in the center of the oven for 35–40 minutes, or until the pie is golden brown all over and the filling is piping hot.  

One of my all-time favorite savory pies!

Adapted from a BBC recipe.

Buffalo Chicken Dip

16 oz. cream cheese
1 c. ranch salad dressing
3/4 c. Frank's Redhot sauce
1 1/2 c. cheddar cheese, shredded
25 oz. chicken, cooked and cubed

Add everything to a skillet. Cook over medium heat until the cream cheese is completely melted, and everything is heated through. Serve immediately or transfer to a crock pot to keep warm.

Serve with tortilla chips and celery.

Aw, yeah.