The idea of a one-pot meal has always appealed to me. The fact that a whole meal can be prepared and everything you need for sustenance is in one pot? Magical. The absence of extra dishes piling up on the counters during meal prep also doesn’t hurt, either.
During a quarantine-inspired cleaning frenzy, I came across a cookbook that was given to us as a gift, “Cook It In Your Dutch Oven.” This tried-and-true kitchen essential from the clever folks at America’s Test Kitchen is an absolute treasure. This dish-defying cookbook was a welcome find, with recipes for one-pot meals, bread (bread!) and other side accompaniments. This week’s blog is adapted from the recipe for Classic Chicken Curry. I hope you give it a try!
Don’t have a Dutch oven? No problem! Swap it out for a soup or stock pot, slow-cooker crock pot or any heavy deep pot you have in the kitchen. For this recipe, I used a cast iron pot.
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One-pot Chicken Curry
Adapted from Cook It In Your Dutch Oven, an America’s Test Kitchen publication
Melt butter in the bottom of the Dutch oven or pot of choice on medium heat. Add curry powder, optional spices (if desired), salt and pepper. Cook until fragrant.
Add onion and cook until translucent. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
Add chicken and water to the pot and bring to a simmer. Cover pot and reduce heat to low until chicken reaches an internal temperature of 160 degrees, about 22 minutes. Turn the chicken halfway through cooking. When done, remove from pot and let cool.
Add potatoes to pot with a pinch of salt. Cover and cook until just fork tender. Add cauliflower and cook, stirring occasionally until potatoes are fully cooked, about 15 minutes.
While potatoes are cooking, shred chicken into roughly 2 inch pieces with a fork and set aside.
Once potatoes are cooked, stir in chicken and peas until just warmed through. Turn off the heat and add yogurt. Season with salt and pepper to taste and serve.
*As curry is a blend of spices, I like to add an extra pinch of my favorites: turmeric and cumin. These can be found in traditional curry blends and I like to play these up a little more. Feel free to omit, or try your own variation based on your tastes.
I never expect to see shiny, plump and beautiful eggplant in the grocery store until mid/late summer, but we’ve gotten lucky this year as a booming crop became readily available in our local market (unlike the empty paper towel and toilet paper shelves!) Since this is one of my favorite summer comfort foods, I thought I’d share and old world recipe with you. (If you want to skip a step and use purchased tomato sauce, that’s a great time saving option.)
You might ask why you need to soak your eggplant in salt water first. This does two things: it draws out any of the bitter juices that can be found in older eggplant and tightens up the flesh, making the eggplant less likely to soak up too much oil when you are frying them. This recipe will make 2 – 9×13″ pans. Since it can be a bit time consuming to make, it enables you to put one pan away in the freezer for another time.
Wash eggplant. Remove the top and bottom from the eggplant and slice across into 1/2" rounds (no need to peel) Submerge in a large bowl of cold water with 3 Tbsp Salt. Put a plate across the top of the bowl to keep the eggplant submerged. Let soak 30 min to 1 hr.
Prepare the sauce: In a medium pot on top of the stove, heat the oil and add diced onion and a teaspoon of sugar. Cook over low heat until the onions are translucent and soft.
Add the torn basil leaves, oregano and garlic. Continue cooking for another minute, watching that the garlic doesn't burn. Add the the salt and pepper and the tomatoes and the remaining sugar, if desired.
Continue cooking over low heat until the flavors meld. Let simmer 30 min. Adjust seasonings to taste.
Drain eggplant and dry on paper towels
Mix together the Flour, salt and pepper on one plate. In a second large shallow bowl or pie plate, beat the eggs together.
One at a time, dip the eggplant in the seasoned flour and then in the beaten eggs
Heat oil in a large skillet or fry pan
Fry the eggplants until golden on one side and then turn to continue frying on the other side. Remove to a paper lined sheet pan.
When all the eggplant are fried, you are ready to assemble!
Spray two 9X13" pan with PAM spray
Put a thin layer of tomato sauce on the bottom of each pan
Lightly sprinkle with the grated pecorino romano cheese
Layer the eggplant slices - touching but not overlapping
Sprinkle grated mozzarella over
Lightly sprinkle with grated pecorino romano cheese
Continue layering in this order:
Sprinkle Chopped Parsley
End with Sauc
Cover with foil and bake at 350 degrees F. for 45 min. Let rest 10-15 min.
What encouragement from God as we move through these challenging days! Hope coming up against fear; love and care for one another, binding us together. And often, this can take place in the simplest of ways. Sometimes a group of our Sisters prepares a surprise treat in the middle of a hard day. The sharing of time, generosity, and love in the form of delicious food reminds us of this essential truth: God is Victor over all—He is with us in all circumstances!
While they were eating, Jesus took a loaf of bread, and after blessing it he broke it, gave it to the disciples, and said, “Take, eat; this is my body.” Matthew 26:26
As we come to the end of Holy Week, many symbols and traditions come to mind: foot washing on Maundy Thursday, the meaningful services which mark Good Friday, the vigil of Holy Saturday and finally the joy of Easter Sunday. Tucked among these landmarks of Holy Week is the Last Supper that Jesus shared with his disciples–the breaking of bread.
Throughout the Bible, bread serves as a vehicle for miracles, teaching illustrations and as symbol of Jesus’ sacrifice. It is also in the act of breaking bread that revealed his identity as the risen Christ. In this spirit, I am sharing one of my most favorite bread recipes.
Join with us this Holy Week as we break bread, united as the Body of Christ around our tables and throughout the world. With prayers for a healthy and joyful Eastertide!
There is no better time than the present to spread some JOY! Thanks to our friends at King Arthur Flour, I did some baking this weekend. In our Convent, Sr. Elizabeth loves to bake chocolate chip cookies, and if you’re lucky enough to be walking through the kitchen when she’s baking, she’ll always stop and give you the one “that didn’t come out quite perfect.”
With children home from school and spouses trying to work remotely, why not take some time to make a batch of these yummy cookies and enjoy the smiles they’ll bring. Another side benefit are the wonderful smells that come into your kitchen. In these uncertain times, warm cookies fresh from the oven warm hearts as well!
(Note: If you use a digital scale to measure the ingredients, they will come out perfectly!)
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Easy and Delicious - Chocolate Chip Oatmeal Cookies
Preheat oven to 325 degrees F. Line 4 cookie sheets lined with parchment
Beat together the butter and sugars until smooth.
Beat in the egg, egg yolk, and vanilla.
Whisk together the flour, oats, baking powder, baking soda and salt, and
add to the butter mixture in the bowl.
Mix until everything is incorporated (no need to over mix), scraping the
bottom of the bowl.
Stir in the chocolate chips
Using a 1" cookie scoop or ice cream scoop, drop a dozen cookies on each
sheet pan in rows of 3 - spreading evenly apart.
Bake at 325° for 12 to 13 minutes or until golden brown on the edges. Remove from the oven, cool on the sheet pan for another couple of minutes (they will continue baking slightly)and then carefully slide the parchment with cookies to the counter to cool.
This recipe will make 50 cookies.
As Americans unite and pull together during this time of crisis, we find
ourselves going back to basics in lots of areas, including food! With so many
families housebound, both parents and children, “comfort food” can play a
part in helping relieve the stress and increase relaxation. Meatloaf and
mashed potatoes are a great way to go—hearty, simple and sure to be a hit.