stir fry it up

Oh Blogger you can be such a bitch sometimes. Today is the first day in ages that I've been able to post and Blogger's buggy nature is making me want to tackle Wordpress. Early in the week it was hot and sunny and we had the fans turned on high. I decided that I would start a "Leisure Club" for me & my friends with tennis being the first thing on the agenda. So I drew a flyer, sent it out and now the Strathcona Leisure Club is more than just a blip in my brain. Of course, I can't even play tennis, but that won't stop the fun times ahead. Tennis + friends + beer = good summer fun!

It's back to cold and rainy weather again, but the hot weather didn't stop me from thinking about curry. I made this the same day I made the tennis poster and a little hot weather certainly won't be a stop to my cravings for curry. The key of course to this curry is pineapple. Really, don't try making it without it....I mean, it will still be good n' all, but it won't reach the level of greatness that is pineapple perfection. The vegetables, however, can be substituted to whatever you've got on hand and chicken or tofu can most certainly be added. Just don't skip the pineapple!

pineapple - coconut vegetable curry
1/2 large head of cauliflower, torn into florets
1 head of broccoli, torn into florets
1 red onion, chopped into large peices
1 red pepper, roughly chopped
1 green pepper, roughly chopped
1 carrot, sliced on the diagonal
1 T oil
1 t soy sauce
1/2 t crushed red chilis
1 small can of coconut milk (5.6 fl. oz.)
3 T curry paste (I used Patak's Korma curry paste)
1 c fresh pineapple chunks

1. Heat the oil in a large pan or wok. Add the vegetables and quickly stirfy on high. Add the soy sauce and chilis and continue stirring. Turn down heat.

2. In a small sauce pan, heat up the curry paste (if your paste has no oil, add a small amount into the pan) and add the coconut milk. Stir to blend.

3. Add the coconut/curry mixture to the vegetables, stirring to make sure all the vegetables are coated. Add the pineapple and continue cooking until the pineapple has cooked through, about 3 minutes.

4. Serve over rice or noodles.

my lazy sunday

The weekends are typically times to relax, get stuff done and enjoy life a little more. This weekend was no exception. Every year around this time, there is a huge 30 block garage sale that I go to every year and this time I managed to find some pretty sweet scores. I bought a pretty 1950's teal n' green floral tablecloth for $3, a great pack for 3 day hikes in the woods for $5 and a complete speedball screenprinting kit for $3! But somehow in the kafuffle of thrifting and biking around for groceries, I managed to break the screen on my camera, so this will be a no-picture post.

On Saturday night, I met up with the EMB (Electric Moon Banana) crew at a nearby park at 11pm sharp for a full moon bike ride around the city and although I cut home early in the ride, I still didn't make it to bed until 3am. Sunday was rough and tiring, so I needed something bright and simple to make the day move along a little faster. A brown rice curry salad and some grilled chicken fit the bill. This would make a great picnic meal.

This is a great way to prepare chicken and you can use the meat to add to salads, natchos, burritos, etc. and this chicken is even tasty cold.

lemon & garlic grilled chicken
4 chicken bone-in parts (I used thighs)
1 lemon, juiced
4 cloves garlic, crushed
2 T ground cumin
2 T chili powder
salt & pepper

1. Wash chicken peices in cold water and remove skin and visible fat. Place chicken in ziplock bag with lemon juice and spices. Refrigerate for 2 - 4 hours.

2. Spray cast iron grill pan with a light coating of oil and heat on high. Add chicken, presenation side down. Turn when chicken is slightly blackened, about 15 minutes or so. Repeat on the other side for another 15 minutes.

3. Cover the pan with foil and place in a 400 degree oven. Cook for 20 minutes or until chicken is cooked through.

+++

This salad tastes great the day it's made....but it's almost better the next day as the flavours get real tight! If you've got some chopped almonds, I think they'd be a lovely addition to this flavourful salad.

brown rice curry salad
2 c brown rice, uncooked
4 T curry paste (I use Patak's "korma" paste)
1 T ground cumin
1 t sesame oil
1/3 c vegetable oil
1/3 c major grey or mango chutney
1/2 of a large onion, chopped
1 carrot, finely diced
1 red pepper, finely diced
1 stalk celery, finely diced
1/2 c raisins
1 granny smith apple, diced
1 bunch of parsley, chopped fine

1. Cook rice according to package directions. When all the water is absorbed, pour rice into a large bowl.

2. In a small saucepan, heat vegetable oil with the curry paste until well mixed and add the onion. Cook until translucent. Add the cumin and sesame oil and mix well. Turn off heat and add the chutney, stirring until everything is combined. Add mixture to rice, mixing well. If you want more curry taste, cook up some more oil and curry and add it to the mix.

3. Add in all the finely chopped vegetables and the raisins and blend everything well. Cover with plastic wrap and refrigerate until cool.

4. Stir in chopped apple and parsley and stir the salad once again to combine. Serve.