Menu: September 25 – October 1, 2016
- (New recipe) Curried Chicken with Ginger and Yogurt
- Roasted Veggies: eggplant, onions, Penzeys Garlic Shoots, mushrooms, orange bell pepper, asparagus
- Fruit: watermelon, raspberries, blueberries, strawberries
- Veggies: cherry tomatoes, cucumbers peeled and soaked in balsamic vinegar, broccoli
- (New recipe) Spiralized Cinnamon Apples
Curried Chicken with Ginger and Yogurt
The habit of removing all salt and fat from a recipe finally caught up with me. Without the salt, and at least a little bit of the fat in the yogurt, this was spicy, yet bland at the same time. A little reparative salt made it much better. The next batch I make will use at least 2% fat Greek yogurt.
Overall, this was not a bad first attempt. And it goes really well with the roasted veggies.
Spiralized Cinnamon Apples
There’s a recipe I’m going to try. It involves a skillet and heat, and other yummy things. But since I was running out of time, and because the weather was hot, I didn’t do the cooking part.
What I did instead was spiral cut the apples, sprinkle fresh lemon juice and cinnamon over them, and add a tablespoon of roasted walnut pieces. Microwave for 60 seconds, and yummy!
Penzeys Now Curry
Spiralizer attachment for stand mixer
New tool commentary:
The new attachment wasn’t a complete success. I couldn’t figure out how to attach the peeler blade. After a couple of YouTube videos and many tries, I threw my hands up. Spiralizer cutting blade not so great on cucumbers.
However, I did figure out how to spiral cut three pounds of Granny Smith apples. So much fun!
Notes on preparation:
Fresh ginger is a PITA to peel and shred. But it is worth the effort.