Quick Found Curry

[eve11]

1/2 frozen chicken breast (approx 10 oz), thawed and cubed
about 20 pre-cooked, frozen shrimp (tails removed)
1/2 large onion, chopped
1 c green peas
3/4 c sliced baby carrots
1/2 jalapeno pepper, diced

1 14.5 oz can diced tomatoes (mildly mexican style with green chiles and onion)
4 tbsp Patak's mild curry paste
2 tbsp oil
3/4 c water

Saute onion and jalapeno pepper in a medium sized Dutch oven or pot with oil until onion softens to transluscence (approx 5 minutes or so). Add chicken and carrots and cook until chicken is lightly browned. Add curry paste and cook for a minute or so. Add shrimp, peas, water and tomatoes, stir, simmer 25 minutes until everything is cooked through and the tomatoes start to break down. Serve with rice.

Comments

[kalypso-01.livejournal.com]

ooh - i am so going to make that next week :)

[eve11]

It's kinda like Indian Jambalaya or something, but yeah, it was pretty darn good, and easy to make. Measurements on water, carrots and peas are approximate. I basically used what I had lying around in the fridge/freezer.

[kalypso-01.livejournal.com]

cool
Here's a "from the fridge" recipe that I made the other day. It's definitely more complicated, but really good (though it scores pretty low on the healthy scale I think):

Ham, Spinach, & Artichoke Crepes with Parmesan Sauce.

Filling:
1 clove minced garlic
1/4 cup finely chopped onion
1 tbsp butter
1 cup cubed or sliced ham
1-2 cups raw chopped spinach
1/2+ cup chopped artichoke hearts
1 tomato, chopped
Appx 3 oz brie cheese (white crust removed)
Fresh herbs to taste (oregano, basil, whatever you like)
Fresh ground pepper

Crepe batter (from Allrecipes):
1 cup flour
2 eggs
1/2 cup water
1/2 cup milk
2 tbsp melted butter
pinch of salt

Parmesan sauce:
1 tbsp butter
2/3 cup milk
Appx 2/3 cup shredded Parmesan cheese (not the powdery sprinkle kind!)
Flour or cornstarch to thicken

Filling:
In a large pan sautee the garlic and onion in butter for a few minutes. Add herbs, pepper, spinach, ham, artichoke, and tomato - sautee until the spinach is wilted and ingredients are warmed through. Add brie cheese and stir until it melts and coats the ingredients. Set aside.

Parmesan sauce
On low heat, melt butter and add milk. Add parmesan cheese a few tablespoons at a time and stir until melted (you can pump the heat up to medium-low while you are stirring, but put it back to low if you need to leave it sit for a few minutes - like to flip the crepes). Thicken as needed with a mixture of whisked flour and milk.

Crepes - whisk ingredients together to make a thin batter. Pour 1/4 to 1/2 a cup of batter in a greased large flat skillet (mine's about 12") and tilt the pan in a circular motion to coat the bottom with the batter (if there are bare spots you can add more batter). Cook for about 2 minutes, then flip (tongs can be helpful here). Cook on the other side for another 1 or 2 minutes, and then fill one side of the crepe with the filling (like you would an omelette or a quesadilla) and flip the other side of the crepe over top. Allow it to heat through. Plate and top with parmesan sauce and more pepper to taste.

a lot of work but really good. Plus if you have extra filling leftover, it makes a very good sauce over tortellini or pasta.