Massaman Curry

So one time a roommate of mine had to do some weird extra curricular activity for a class which involved going to a local grocery store and participating in a food class.  I had never heard of this before, but when she invited me and told me that this particular night would be about cheese and that you could sample it, I was all in. She didn't really like cheese so she kept passing me her samples, win win!

It was a fun evening so I kept checking their schedule and when a class about curry came up, another roommate and I went and learned! They've since stopped doing the classes, but I'm so glad we got to go to a couple--but especially the curry class because it's a real go to in our house.  The hardest part is chopping vegetables, so really, it's pretty easy.

Massaman Curry

1/2 onion, diced
2 cloves garlic, minced
2 Tbsp massaman curry paste (you can buy it here on amazon if you can't find in in local stores)
2 chicken breasts, cubed
olive oil

1 head cauliflower, chopped
2 carrots, sliced
2 zucchinis, sliced
1-2 cans coconut milk

After all the chicken and vegetables are cut up, heat oil in a pan and add the onion, minced garlic, and curry paste and cook for 1 min. Add the chicken and cook until done.

Add the vegetables and cook until cauliflower is tender, then add in the coconut milk and simmer for 15-20 mins.

Serve over rice.

One Pan Pad Thai

I love Pad Thai. I actually never tried it until I moved to Utah, and I'm pretty sure that it was on a date with Dillon.

That may have been the time that he wasn't super hungry and didn't eat most of his curry, but boxed it up to go and then forgot the food on the table.  SUCH a bummer.  He's lucky that I also learned how to make curry ;)

I think Pad Thai was a little intimidating to me because of the rice noodles...I have no idea why.  I mean, they're just noodles. But something about the rice part threw me off. Thankfully I shook off any fear (ha, of noodles) and tried out a few recipes until I found the one that we like and can whip up really quickly.  

One Pan Pad Thai

Sauce

2 Tbsp freshly squeezed lime juice

2 Tbsp thai chili sauce

1 Tbsp peanut butter

1 Tbsp soy sauce

1/4 c fish sauce

1 Tbsp brown sugar

1 pack rice noodles (cooked according to package directions--the ones I use have you soak them for 10 mins)

1 Chicken breast

2 cloves garlic

2 eggs

oil for cooking

green onions, white parts chopped off and sliced

peanuts and limes for garnish

Mix all sauce ingredients in a small bowl, set aside.

Cube chicken

Heat skillet with oil and add minced garlic and bottoms of green onions (the white part), then add chicken.  Cook until chicken is done, then push to the side and, in the same pan, add two eggs and cook, scrambling them.

Add noodles and toss, cooking for 2 mins.

Add sauce, remove from heat and top with green onion, peanuts, and lime wedge.

Honey Lime Chicken

This recipe was another Pinterest find.  The green of the limes popped out at me and I'm a sucker for meat that has sugar on it--probably not the best dieting habit--so we invited some friends over and gave it a try.

It really was a fast and delicious meal that was healthy since the honey amount was pretty small. And it made our house smell awesome.  I did add some garlic to the pan before frying the chicken because I love it and I thought it would add a good background element.

It turned out pretty well and definitely passes the test!

 Honey Lime Chicken
By Juliasalbum.com

4 tablespoons freshly squeezed lime juice (it took me 2 limes)
2 tablespoons honey
1 tablespoon soy sauce
7 or 8 chicken thighs
1/2 teaspoon salt
2 tablespoon olive oil
2 cloves garlic
green onions, chopped
1 lime, sliced (for garnish only)

In a small bowl combine lime juice, honey, soy sauce.

Salt the chicken thighs

In 12-inch skillet, heat olive oil and minced garlic over medium-high heat. Add chicken thighs, skin side down, and cook for about 5 minutes until the chicken skin is browned. Turn chicken, so that skins sides are up and add lime-honey mixture to the skillet. Reduce heat to low; cover and cook 14 to 18 minutes longer or until done.

Transfer chicken to plates. Drizzle chicken with pan juices. Top with chopped green onions and serve with lime slices.

Spinach Artichoke Ravioli Bake

Remember that ravioli that I tried out the other week? Well, it was super good on it's own, but I originally wanted to make it so that I could make this Spinach Artichoke Ravioli Casserole.

I was planning on adding chicken to it but totally forgot (I've done that a couple times with the curry, too--oops) and it was still awesome. We had the artisan bread with it and it was such a satisfying meal to eat, both taste wise and knowing that I made practically everything! I mean, if you don't count the cheese, herbs, flour, and eggs...

(Speaking of making everything from scratch, have you heard of the guy who has a youtube channel that shows him making everything from scratch--like raises the chicken, grows and then grinds his own wheat to make bread, grows the lettuce and tomato, and goes to the ocean for salt all to make his own chicken sandwich that he says is just, "eh"? He also makes a suit and it's hilarious and ugly--and it only cost him $4,000! haha there's a reason the industrial revolution happened...)

Anyway, hope you enjoy the recipe!

Spinach Artichoke Ravioli Bake
By The Cooking Jar

5 oz. fresh baby spinach, chopped
1 can (16 oz.) artichoke hearts, diced
2 tablespoons pesto
2 cups Alfredo sauce (I used my own sauce)
¼ cup vegetable/chicken broth
25 oz. frozen ravioli (I used my own ravioli)
1 cup Italian cheese blend, shredded

Combine spinach, artichoke and pesto and mix well
In a separate bowl, combine Alfredo sauce and broth
Spread ⅓ of the Alfredo sauce on the bottom of a 9x13 baking dish
Top with half the spinach mixture
Lay half the ravioli in a single layer over the spinach
Repeat layers once more
Finish up with the remaining ⅓ Alfredo sauce
Bake uncovered at 375 degrees for 30 minutes
Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes
Dish and serve hot