Sweet Curry Roast Chicken

Posted on January 10, 2016 by Aprons & Stilettos

My dear friend Celest and I would often visit our neighborhood spice shop, Savory Spice Shop, in Sonoma County for freshly ground and handcrafted spices and seasonings. This quaint shop offers an array of specialty salts to the best spice blends for any recipes. On our last visit, Celest picked up this beautiful Vietnamese Sweet Lemon Curry spice blend but never got around to using it. A few weeks ago, we said our goodbyes to each other as she was moving back home to Australia. As she was packing up, she passed along heaps (HEAPS!) of delicious goodies from her kitchen, including this beautiful spice blend and recipe.

This easy to make curry roast chicken is packed with flavor but still light and refreshing! Serve over coconut rice or rice noodles along with a crisp, bright white wine.

Chicken

4 organic chicken leg quarters
1 tablespoon canola oil
2 tablespoons Savory Spice Vietnamese Sweet Lemon Curry*
1 teaspoon ground cumin
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
1 medium yellow onion, sliced

Mix together the oil, curry, cumin, fish sauce and soy sauce together to make paste. Rub chicken pieces with paste and place in zip lock to marinate in refrigerator for 6 to 12 hours. When chicken is ready, preheat oven to 325 degrees. Lay sliced onion across bottom of baking dish. Place chicken pieces on top of onions and roast in oven until chicken is golden brown and cooked through, about 1¼ hours. When chicken is done, start the sauce.

Sauce

1 tablespoon canola oil
1 cup broccoli crowns, sliced
1 cup bok choy, sliced
1 cup carrots, sliced ( I used rainbow carrots in this dish)
1/2 cup chicken broth
3/4 cup light coconut milk
2 teaspoons fish sauce
Fresh cilantro for garnish

Heat oil over medium-high heat in saucepan. Add vegetables and cook for a few minutes until they just start to soften. Add roasting juices from cooked chicken dish, chicken broth, coconut milk and fish sauce. Bring to a simmer and cook until sauce is reduced by about half.

Pour sauce over chicken pieces when ready to serve and garnish with cilantro.

* this ingredient is from a local spice shop in Sonoma County. To make your own, combine white sugar, turmeric, lemongrass, cumin,black pepper, paprika, salt, coriander, garlic, cardamom, cayenne and curry leaves.

Cheers, Crystal

Adapted from a recipe by Andy Klein, One Ten Thai chef/owner.

Gypsy Pasta

Posted on September 11, 2015 by Aprons & Stilettos

After a long day at work, home alone and not one inch of me wanting to shop or order take out resulted in this dish. Which I can say was easy, delicious and pretty, so naturally I fell in love and now make it all the time.

The best part of this dish is that it can be different every time. Keeping a box of pasta in your pantry at all times is a must for this reason! Then add in any veggies or protein you have for a quick satisfying bite.

What you need: (For this version)

Box of your favorite pasta (gluten free or regular both work)
1/4 cup of milk
2 Italian sausages
1/2 red onion
Shitake mushrooms
Micro greens (topper)
Cheese
Salt, pepper, chili powder and chili flakes

What to do:

Pasta-

Bring a large pot of water to boil
Add salt
Add pasta
Drizzle a lil bit of olive oil and cook pasta for about 6 minutes (if gluten free) to al dente

In another saucepan:

Drizzle olive oil and start to heat slivered red onions – on med-high
Add in chopped up sausage after onions start to brown a lil
Turn down heat to medium
Then add in chopped shitakes
Sprinkle salt and chili powder to liking (not too much cause you can always add more)
Mix til everything looks about cooked and turn to low heat
Throw in micro greens

Time to combine:

Drain pasta and let it sit while all the mixings cook
Add pasta back into the pot and add milk
After the milk starts to boil and your pasta starts to get coated add in your toppings and mix til you get a good balance of everything in one bite

Serve with fresh herbs sprinkled on top and a pinch of cheese

Stiletto

Cauliflower Chowder + Applewood Bacon

Posted on November 12, 2014 by Aprons & Stilettos

Cauliflower Chowder For Fall

Fall is here and with the recent cool nights there’s nothing more comforting than cozying up at home with a bowl of homemade soup.

For the last week, I’ve been on a cauliflower kick. I almost always have a head of this healthy vegetable on hand, however, I usually roast it or make “fake” mashed potatoes by puréeing it with garlic and a little butter. Today I decided to make soup – well, a chowder in fact. This super simple recipe only requires a few ingredients yet it packs a punch with flavor and the best part – it’s healthy.

4 pieces of applewood smoked bacon
2 tablespoons butter, unsalted
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 small white onion, diced
1 bay leaf
1 head of cauliflower
4 tablespoons flour
1 cup milk
4 cups of chicken broth
Salt and pepper, to taste
Fresh parsley, roughly chopped

Cook bacon over medium-high heat, until browned and crispy. Set aside on a paper towel lined plate.

Melt butter in stockpot over medium heat. Add garlic, carrots, celery, and onion. Cook until tender – about 4-5 minutes. Add cauliflower and bay leaf and cook, stirring occasionally, until tender – about 4-5 minutes. Gradually add flour and stir until browned – about 1 minute. Gradually add in milk, then broth and continue to whisk constantly until thickened. Bring to a boil and then lower heat and simmer until cauliflower is tender, about 12-15 minutes.

Serve immediately and garnish chowder with bacon pieces and parsley.

Serves 4-6

~Cheers, Crystal