Curry is highly flexible and a great “clean out the fridge” dish. I like those kind of dishes. This version uses chicken as a protein and some fabulous veg, but the time saving little jar of garnet red curry paste is the clincher, You can, of course, make your own curry blend. Find about twenty spices, some chilis, perhaps some onion, hard to find kefir lime leaves and lemongrass, pound them together, saute and then begin the rest of the dish. Sound exhausting? Jarred curries are often such high quality that I have no qualms in using them and they’ve done the hard work for me.
Serves 4 2 medium chicken breasts 2T + 2t red curry paste (such as Taste of Thai) 2T olive oil plus more for sauteing 1 lime 1/2 sweet red pepper, thinly sliced 5 large cremini or baby portabella mushrooms, thinly sliced 1 small sweet potato, peeled & diced (optional) 1/2 c chick peas (optional) 1 c full fat coconut milk 1juice of 1 lime salt Garnish with any or all of the following: sliced scallions chopped mint, cilantro or basil leaves (Thai basil is great if you can fid ut) chopped cashews or peanuts shredded coconut Cut the chicken into bite size cubes. Combine 2T curry paste, 2T olive oil and juice of 1/2 the lime into a bag and “smush” together. Add the chicken in and toss until coasted. Let marinate in the fridge for about 30 minutes to an hour. The lime juice really helps to get a nice tender bite of chicken. After you’ve diced the sweet potato (if you're using), put in a dish in the microwave and cook for about 2-3 minutes to soften. You’ll finish them in the curry, but the microwave really helps the process along and it a great shortcut. Heat oil in a large skillet and once hot, add the chicken. Spread the pieces around in the pan so they can cook evenly and get a nice golden color on them. Turn to cook on the other side. After they’re cooked through, remove to a separate dish then immediately add vegetables into the skillet. After vegetables have cooked for about 3 minutes, add the 2 teaspoons of curry and just enough water to make it liquid enough to disperse easily throughout the vegetables. Add the chickpeas if using. When vegetables are cooked to your liking (I like my peppers a bit on the crisp side), add the chicken back in and add the coconut milk. Salt to taste. Stir everything together, cook for another 2 minutes to thicken up the coconut milk, squeeze over a bit more lime juice and top with your garnishes of choice. If you choose to serve with Cilantro Lime Rice, the recipe follows. Cilantro Lime Rice 1 cup jasmine rice 1 Tablespoon olive oil 2 1/4 cup water 1 teaspoon salt 1 lime, juice & zest 1 Tablespoon butter (optional) handful of cilantro, chopped I like to saute the rice in the olive oil in a saucepan over medium heat for about 60 seconds like you’re going to make a risotto, but then add the water and salt. Bring to a boil, then reduce the heat to as low as it will go, cover and let it go for 8 minutes. Turn off the heat, uncover, add butter if using, the juice and zest of the lime and cilantro. Perfect lime cilantro rice.
0 Comments
Created in a blender then chilled for an hour or so. You can't get much easier than this decadent, velvety, chocolate espresso dessert. It's rich and creamy with a hint of espresso, so a small amount is just what you need to satiate that chocolate craving.
Making them into a S'mores version is a fabulous, whimsical spin on the original that I am totally loving right now. 
Peanuty, spicy waffles have a nice heat from chili paste and an essence of toasted sesame oil, giving them that Asian flare. The chicken too is coated in crispy panko, pepper flake and peanut butter powder, and then to top it all off the syrup echoes all of those flavors as well as having a hum of Chinese rice vinegar mingling throughout. Making your mouth water? Just writing this makes me want to whip up another batch.
Turkey burgers are a staple in our house. My husband (a true carnivore) insists I call them “patties” as they’re not a true burger if not made out of ground beef. While I do love a good 80/20 burger on occasion or a bison burger….yum, I’ll beg to differ on this one. These burgers are moist & flavorful and don’t require a bun if you’re not feeling like one. Turkey “Burgers” 1 lb ground turkey (combination light and dark meat) 1/2 c very finely chopped mushrooms 1 egg, beaten Spinach, 1 handful finely chopped 2 T Sun dried tomatoes in olive oil, chopped 2 t aleppo chili flake (optional) 1 t cumin Salt & pepper olive oil to saute Mix all in ingredients together gently. Form into patty size of your choice and saute in skillet until done. Serve with or without buns and condiments of choice. Sautéed Zucchini Ribbons 2 medium zucchini, cut in ribbons with a vegetable peeler Olive oil Salt & pepper Pistachios, chopped Goat cheese, crumbled Saute zucchini ribbons in olive oil for about 60 seconds until just heated through. Sprinkle with salt, pepper, pistachios & goat cheese.  This has been a weeknight hip pocket dish in our home for a long time. It involves quick cooking fish, so it can be ready in 20 minutes which is pretty much a dinner prerequisite during a busy work day. I absolutely love that you can basically throw in whatever you have and make a fabulous meal of it. Want Tex-Mex? Add chili powder and cumin and perhaps toss in some black beans and corn. Want Middle Eastern? Add Ras El Hanout or a bit of turmeric with some golden raisins and salty, briny olives. I spiced mine up with some Calabrian chili paste, which I love to use. You can find this online and in many stores. I What you need: -4 small or 2 large tilapia filets (you can also use other firm white fish or shrimp) -1 c rice, such as Jasmine -1 14 oz can chopped tomatoes (I love the fire roasted kind) -2 c liquid such as white wine, chicken stock or broth or even beer. I like half stock and half wine, but you can certainly leave out the wine if you like. -1 large bulb of garlic, grated or finely chopped -Any add ins that you want like mushrooms, zucchini, chopped onion or shallot, sun dried tomatoes, roasted red peppers, corn. Get creative. This part is all up to you and also a great way to clear out the fridge. -olive oil -salt & pepper seasoning of choice- 1 T Ras El Hanout gives the Middle Eastern vibe. 1T chili powder and 1 t cumin will lend more of a tex-Mex feel, while 1 T garam masala can take you to India. Such fun to experiment and see what your family likes best. Small handful chopped parsley or cilantro for garnish (but also adds great flavor) Saute the rice briefly in a bit of olive oil in a large skillet or dutch oven with a lid. The lid is important to be able to cover the dish for proper quick cooking. Stir in onions and mushrooms if you’re using, then add the tomatoes and liquid of choice. Add salt, pepper, seasonings of choice and garlic then cover a cook for 5 minutes. Uncover and stir in any of the more tender vegetables such as zucchini or corn then place fish filets on top. Season with some additional salt and pepper and cover for an additional 8 minutes. Uncover, sprinkle with parsley or cilantro and serve.  This is such a simple (and simply delicious) meal to prepare. Succulent shrimp with those peppery, slightly florally pink peppercorns. You can beef up the dish with some greens like kale or spinach or leave them out and just have the shrimp.
The great thing is that shrimp is such a quick cooking protein, so you're ready to eat in under 20 minutes. I love fish! Most fish are lean, healthy protein choices. This pairs simply grilled mahi with a bright and vibrant fennel and grapefruit slaw. The colors are enticing and flavors are so satisfying. This is even a healthy, low calorie, low carb dish (our nutritionist, daughter approved).  4 Mahi filets (or other firm white fish) 1/2 Fennel bulb (outer tough part removed) 1Grapefruit 1/2 English/hothouse cucumber, cut in thin half moon shapes I small handful cilantro (roughly chopped) 1 T mustard Olive oil salt & pepper Make the slaw by thinly slicing the fennel. A mandolin works great for this. Peel and supreme the grapefruit (this simply means cutting the juicy segments away from the membrane) then squeeze any juice out of what remains into a bowl. Add the mustard and about 1T olive oil to the grapefruit juice and whisk together. Salt & pepper to taste. To this vinaigrette add the fennel, grapefruit, cucumber and cilantro and toss gently until combined. Drizzle the mahi filets with olive oil, salt & pepper and place on a grill or grill pan. Sear on each side until just done in the center, This can also be done in a skillet. Serve the fennel slaw atop or under the grilled Mahi, I love zucchini noodles served up with this. They’re so quick and delicious, 1-2 large Zucchini 2 oz goat cheese (approx) olive oil salt & pepper pistachios (crushed or chopped roughly) Pomegranate Molasses (optional) Sumac (optional) By whatever means you like, spiralize your zucchini, making noodles out of them or use a vegetable peeler to make long ribbons. Place in a non-stick skillet with a bit of olive oil and saute about 60 second over medium heat. I like them to just be warm, but have a bit of bite to them, Salt & pepper to taste and then top with the pistachios, a crumbing of goat cheese and either a drizzle of pomegranate molasses or sprinkling of sumac. This is also good as a cold “noodle” salad. I eat it with chopsticks just for kicks.  My daughter Brittany's favorite cake is German Chocolate. This is the old school traditional German Chocolate Cake. She DOES NOT want me to mess with the recipe and apart from lowering the sugar content minimally, I haven't altered it. Butter 3 8 inch round cake pans and place a round of parchment paper in the bottom of each to assist in clean & perfect removal of your baked cakes. Cake 1/2 c water 1 4 oz bar sweet (56%) baking chocolate Melt chocolate and water together in 30 second intervals in the microwave until smooth and let cool slightly. 1 1/2 c sugar 1 c butter, softened 4 eggs, separate white from yolks 1 t vanilla 2 1/2 c flour (cake flour is great for this, but I used regular flour) 1 t baking soda 1 t salt 1 c buttermilk Combine all dry ingredients together in a bowl and whisk to combine. In a mixing bowl beat the sugar and butter together until well combined and sugar dissolves. Beat in the yolks one at a time then add the vanilla and melted chocolate. In thirds, beat in the dry ingredients and buttermilk. Make sure the batter is smooth after each addition before pouring in the next third. I like to end with the buttermilk. Beat the egg whites until very stiff in a separate bowl and then slowly fold them in by hand into the batter. Divide evenly between the 3 prepared cake pans and place in a preheated 350 degree oven for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool 10 minutes and then invert out of the cake pans onto a wire rack to cool completely. At that point you can either proceed to ice them or wrap them up tightly in plastic wrap and place in the refrigerator until you’re ready to proceed with icing them. Frosting 3/4 c sugar 1/2 c butter 1 c evaporated milk (not sweetened condensed) 1 t vanilla 3 egg yolks (save the extra whites for a nice meringue or egg white omelet) 1 1/3 c flake coconut (the sweet kind) 1 c chopped pecans Mix together everything except the coconut and pecans in a medium saucepan. Cook over medium heat until thick, which should take about 10-12 minutes. Stir in coconut and pecans until the frosting becomes spreadable. Let cool to room temperature before icing the cake. I like to leave the side of the cake bare and simply frost the top and in between layers for a beautiful looking cake. 
Beautifully golden roast chicken with zingy lemon and perfect new potatoes. There is nothing like a good roast chicken dish. This has the added allure of a mysterious ingredient that is actually super easy to make in your own kitchen. Preserved lemon.
So easy I can’t really justify calling it a recipe, but it’s a miraculous blend of equal parts instant coffee granules, sugar and hot water all whipped into a light and fluffy topping for your milk of choice, hot or cold.
|
Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
All
Archives
March 2025
|
RSS Feed