Date Night Dining!

Wednesday, 10/28: Greek Salad

https://www.spendwithpennies.com/greek-salad/

 

Wednesday, 10/21: Curry

This week we are making Curry!  Curry is a very flavorful dish, and it’s fun to make because there are so many different ways to prepare it.  The recipe I have chosen to share is a Thai Panang Chicken Curry.  This is very similar to how I make Curry at home, and believe me it is a crowd pleaser.  This recipe has a lot of ingredients, and seems a little complex… but, if you plan ahead, prepare your ingredients, and take it step by step you will do great!  I have made some notes below to hopefully make it a little easier:

  1) You will probably only need 2 cans of coconut milk.  If your sauce gets too thick you can always dilute it with a bit of  water.  If your sauce is too runny you can thicken it by mixing 2 tbsp corn starch in  about a 1/4 cup of water, mix well and slowly incorporate into sauce.  A little bit goes a long way.

2) Use whatever curry paste that you would like.  Yellow curry paste is easy to find at most grocery stores & is delicious.  

3) Any onion variety will work.

4) Makrut lime leaves are optional, and may be hard to find.  However, you can get a similar effect by using a bit of lime zest. 

5) Tamarind paste & fish sauce are optional.  No need to go buy ingredients that you may only use for this one dish.  You can easily substitute lime juice in place of the Tamarind paste, and 1 tbsp soy sauce for the fish sauce.        

6) Use whatever vegetables that you enjoy.  Potatoes and carrots are commonly used in curry, they are both inexpensive and easy to find.  If you are vegetarian, or just don’t care for meat please substitute whatever protein you enjoy in place of the chicken.  

Link to recipe, directions & video:

https://www.foodnetwork.com/recipes/panang-chicken-curry-7112932

 

Wednesday, 10/14: Chili & Cornbread

Fall is a really great time to enjoy chili!  It makes a great dinner, the leftovers can be enjoyed for lunch the next day, or frozen for a future meal.  The recipe below uses ground beef, but you could use ground turkey or chicken if you like.  If you would prefer a vegetarian option skip the meat and try substituting tofu, lentils, or beans.  Season to your taste… if you prefer your chili mild, or super spicy go for it!  Top with your favorite ingredients and enjoy!  *Just to let you know I will not be using the thickener that she does in this recipe.  If needed I will be using corn starch.  (Please let me know if you would like a typed list of ingredients and instructions.  I would be happy to email that to you.)  

Cornbread muffin recipe, directions & video Link:

https://www.allrecipes.com/recipe/16755/basic-corn-muffins/

 

 

Wednesday, 10/7:  Pumpkin Pasta & Roasted Vegetables

It was really fun cooking live on Zoom today!  I hope that you all enjoyed the class, and will try making this recipe at home.  Remember you can always make substitutions as needed … like today I used yams instead of pumpkin, and it turned out great!  For the roasted veggies I used Brussel Sprouts and Butternut Squash.  That was a great combo!  Below are the links to the recipes that I made during class today.  You may need to copy and paste the pasta recipe link.

Pumpkin Pasta Recipe, Directions, and Video Link:

https://www.allrecipes.com/video/3173/pumpkin-pasta/

Easy Oven Roasted Vegetables Video Link:

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