Curry in a Hurry

Curry dishes are comfort food in our house. Before kids, when going out to eat was a regular occurrence, my ROCpoppa and I would often find ourselves at an Indian restaurant. These days, we make our own instead.

This particular curry is ready in the time it makes to simmer the rice. Quick and easy!

Picky eaters? No problem. Keep some of the chick peas out of the mix. On a segmented plate, scoop some cooked basmati rice, some chick peas, and then defrost some of the frozen green peas to add on the side along with some of the diced carrots (raw or cooked). Maybe some applesauce or a clementine, and dinner is served for the picky ones.

Love your slow cooker? Just follow the variation at the bottom.

You can adjust the heat of this recipe with the cayenne pepper. I usually add less than 1/8 teaspoon. Others would probably like a 1/4 teaspoon or more in there. Go for it, just not in my kitchen please.

Curry in a Hurry

Serves 6*

1 c. uncooked basmati rice
1 3/4 c. vegetable broth or water
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. curry powder
1/2 tsp. turmeric
1/2 tsp. garam masala (found in the spice section)
1/4 tsp. ground ginger
1/8 - 1/4+ tsp. cayenne pepper, to taste
1 Tbsp. canola oil
1 medium onion** or 2 large leeks, chopped
2 stalks celery**, diced
4 large carrots**, diced
4 oz. diced green chilies
28 oz. diced tomatoes
2 c. frozen potatoes O'Brien or hash brown potatoes
1 c. frozen green peas
15 oz. chick peas, drained and rinsed
1/4 c. cilantro, minced (optional)
lemon wedges (optional)

1. In small pot, combine rice and broth. Bring to a boil; stir once. Cover and reduce heat; simmer 15 minutes. Remove from heat and let stand (covered) 5-10 minutes. Fluff with a fork when done.
KIDS CAN HELP: Have kids measure rice and broth into a pot on the counter (NOT on the stove).

2. Meanwhile, in a large pot, heat cumin and mustard seeds over medium heat until they are fragrant and begin to pop, about 3 minutes. Add curry powder, turmeric, garam masala, ginger, and cayenne; heat 1 minute more.
KIDS CAN HELP: Kids can measure the cumin and mustard seeds into the pot on the counter (NOT on the stove). Then they can measure the remaining spices and scoop into a prep bowl or measuring cup for the Head Chef.

3. Add oil, onion, celery, and carrots. Sauté until vegetables are tender, about 5-7 minutes.
KIDS CAN HELP: If using frozen mirepoix in place of fresh veggies, kids can measure out 2 1/2 cups of the mixture.

4. Add chilies, tomatoes, potatoes, peas, and chick peas; raise heat to medium-high. Bring mixture to a boil, then reduce heat and simmer 15 minutes.
KIDS CAN HELP: Have kids help you bring items from the pantry and freezer to the counter. Kids can also measure out the green peas and the frozen potatoes.

5. To serve, scoop some basmati rice onto individual dishes. Ladle the curried vegetables over the rice. If desired, garnish with a sprinkle of fresh cilantro and a lemon wedge for squeezing on top. Enjoy!

There are approximately 288 calories per serving.

*TIP: If you are cooking for fewer than six, make the full amount anyway. Leftovers make a great lunch, or they can be frozen for future meals.

**TIP: For a speedier meal, check the frozen food section for a mirepoix blend (diced carrots, celery, and onions) to use instead of the fresh veggies. You'll want about 2 1/2 cups for this recipe.

CROCK POT/SLOW COOKER VARIATION: 
1. Omit the oil and combine all other ingredients from cumin seeds through frozen potatoes in stoneware of your slow cooker. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.

2. Thirty (30) minutes before cooking time is up, add green peas and chick peas to the slow cooker. Stir and cover; cook for remaining 30 minutes.

3. Cook the rice following step #1, above. Serve, per step #5 above.


I hope you enjoy this simple, delicious dinner as much as we do. Bon appetit!  As always, thanks for reading.

French Toast Bake & Cookie Dough Dip...Who's Hungry?!

I know, I know. We're all watching our carb intake, limiting refined sugar, cutting fat, starving to fit into a swim suit, blah, blah, blah. But, come on. Life is short and sometimes we all just need a treat. Calories, be damned!

There are two recipes that I have to share with you, dear readers. If you are hosting a brunch or a play date, these are perfect. Or if you are just having a crappy day and want to bake away your stress, keep these handy.

First we have a Stuffed Apple, Blueberry, and Walnut French Toast Casserole from the February/March 2012 issue of Kiwi magazine. I made this for breakfast not too long ago when my brother and his girlfriend visited for the weekend. It is wonderful with breakfast sausages (we had Morningstar Farms Sausage Links...we're vegetarians), and plenty of maple syrup.

It takes about ten minutes to prepare, and 45 minutes to bake. You can toast the walnuts and cube the bread the night before. Just store both in air-tight containers.

Stuffed Apple, Blueberry, and Walnut French Toast Casserole

4 large eggs (or equivalent amount of egg whites, Egg Beaters, etc.)
1 c. milk (skim, 1%, 2%, soy, almond, rice...whatever's in the fridge)
10 slices whole wheat cinnamon swirl bread with raisins, cut into 3/4-inch cubes
1 small Golden Delicious apple, peeled, quartered, cored, and very thinly sliced
2 Tbsp. brown sugar, divided
1/2 c. frozen or fresh blueberries, divided
1/3 c. walnuts, toasted and coarsely chopped, divided

1. Preheat the oven to 350 degrees. Lightly coat an 8-by-8-inch baking pan or dish with olive oil or nonstick cooking spray and set aside.

2. Place the eggs and milk in a large bowl. Whisk together until well combined. Kids can help by dropping in the bread cubes and mixing well. Let stand at room temperature for 10 minutes. Stir occasionally to make sure all the bread is covered with the egg mixture.

3. Arrange half the bread mixture evenly in the prepared pan. Kids can help by topping with the sliced apples. Kids can sprinkle with 1 tablespoon brown sugar, half the blueberries, and half the walnuts. Arrange the remaining bread mixture evenly on top and have kids help by following with the remaining blueberries, walnuts, and brown sugar.

4. Bake until the casserole is set and a food thermometer inserted in the center registers 160 degrees, about 40-45 minutes. Let sit 5 minutes before slicing and serving. Top with maple syrup, if desired. Serves 6.


Second, I bring you Cookie Dough Dip. Yes, for all of us who lick the spoon while baking, there is an egg-free way to get that cookie dough taste in a social setting. Yesterday, my fellow ROCmomma - also a Kim - came over for a play date with her son and daughter. After lunch, we satisfied our sweet teeth with this amazingly delicious dip. Apple slices, graham crackers, and chocolate graham crackers served as the vehicles to deliver the cookie-dough-goodness directly to our taste buds. YUM!

This recipe calls for toffee bits. You can find them in the baking section of your grocery store, along with the chocolate chips. Here in the Rochester area, Wegmans carries Heath brand Bits'O Brickle toffee bits.

Cookie Dough Dip

8 oz. cream cheese (reduced fat works well)
1/3 c. margarine or butter, softened
1 c. powdered sugar
2 Tbsp. brown sugar
1 1/2 tsp. vanilla extract
1/2 to 1 c. mini chocolate chips
1/2 to 1 c. toffee bits

1. In a food processor - or with a hand-held mixer - blend the cream cheese and butter until well combined. Kids can help by adding powdered sugar, brown sugar, and vanilla, and then mix again.

2. Kids can help stir in the chocolate chips and toffee bits by hand. Transfer to a storage container and chill in the refrigerator for at least an hour.

3. Stir again before serving; serve with sliced fruit, cookies, graham crackers, you name it!


Happy eating, and as always thanks for reading. When you try these recipes, Post a Comment and let us know how they came out, or how you tweaked them.

Making Dinner When You're Starving, Exhausted, and the Kids Are Driving You Nuts

A few months ago, my cousin had her second baby and asked me how in the world I got dinner on the table with two kids hanging on me. It was so much easier to manage with one child, plus day care. I used to work from home most days, so I could do a little prep work during my lunch break or just before I picked up my son from day care.

Now with two kids and no real break, it's a bit more challenging. But there is hope! Whether you have one child, or you take up every seat in your minivan, you can do it.

The big secret? Be your own SOUS CHEF.

By doing some of the work ahead of time, it's easier to get a meal on the table once crunch time hits. You know, crunch time? That point in the day when you need to get food in the oven (or on the stove top) and at the exact same time one child wants to be held, another child is getting frustrated with a Lego tower and wants your help, the cat is meowing at her empty food bowl while giving you stink-eye, and the phone is ringing. Good times.

Battle crunch time with ROCmomma's Tried & True Secret Dinner Strategy:

1. Find a meal-prep time that works best for you - kids' nap time, in the morning before you leave for work/school, or even the night before once the kids are in bed.
2. Place the recipe in a convenient location - tape the page to a cabinet door, stand the cookbook in a holder, or set your smartphone in a stand on the counter.
3. Chop veggies and place in storage containers in the fridge. If you have time sauté or roast as indicated in the recipe, and then store in the fridge. TIP: Invest in a few varied sizes of storage containers (plastic, glass, or steel; whatever makes you most comfortable). Also, keep chopped onions and garlic separate from other veggies to minimize the odor.
4. Assemble all dry ingredients, utensils, and cutting boards on your counter or work surface. Don't forget a can opener, garlic press, et cetera.
5. Measure spices and store in an airtight container at room temperature.
6. Take out all pots and pans as needed and place on the stove top. If needed, place a colander next to the sink, et cetera.
7. Move frozen ingredients to the front of the freezer, so it's easy to grab them later. Move all cold ingredients to the front of the fridge, or group them together on a refrigerator shelf.

If your children are old enough (probably 2+) they can help measure, pour, and mix as long as it's not near the hot stove. They can also help put the containers into the fridge for you.

Now when crunch time hits, it's like a clever army of sous-chef elves have visited your kitchen and left you wonderful presents. Almost all of your ingredients are either prepared or they are within easy reach. All of the gadgets you need are out and ready for you. YOU CAN MAKE DINNER!

You have the know-how...do you need some culinary inspiration? The weather has turned back on the chilly side, so how about Butternut Squash Pizza (adapted from Real Simple, March 2010, p. 206) and Creamy Broccoli Soup (adapted from Real Simple, February 2011, p. 154)?

Butternut Squash Pizza
1 lb. store-bought pizza dough (thawed if frozen) or 1 Boboli whole wheat thin crust pizza shell
1 lb. butternut squash (pre-cut is fine)
1/2 red onion
1/4 c. pine nuts
1 Tbsp. fresh thyme leaves (or 1 tsp. dried thyme)
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
6 oz. extra-sharp Cheddar
Cornmeal, for dusting

During Prep Time:

1. Peel, seed, and slice butternut squash 1/4 inch thick. If using pre-cut squash, just slice the chunks 1/4-inch thick and store in a container in the fridge. 
2. Thinly slice red onion; store in container in the fridge. NOTE: If using a Boboli crust, roast the red onion and butternut squash slices, with a light spray or drizzle of olive oil, at 400 F for 20 minutes before storing.
3. Grate the Cheddar; store in container in the fridge.
4. Measure thyme, salt, and pepper into container; store on the counter.
5. Place pizza stone or large baking sheet, a mixing bowl, a mixing spoon, a 1 tablespoon measuring spoon, and cornmeal on the counter.

During Crunch Time:

1. Heat oven to 400 F. 
2. Gather the storage containers and the dough (or Boboli) from the fridge.
3. Shape dough and place on a cornmeal-dusted baking sheet.
4. In a large bowl, toss the squash, onion, pine nuts, thyme, salt, and pepper with 1 tablespoon olive oil. Scatter over the dough and sprinkle with cheese.
5. Bake until golden brown and crisp, 25-30 minutes for dough, or according to package instructions for Boboli. Enjoy!

Creamy Broccoli Soup
1 Tbsp. olive oil
1 medium onion
1/8 tsp. crushed red pepper (optional)
2 c. low-sodium vegetable broth
1 bunch broccoli
2 large russet potatoes
1/2 tsp. salt
1/4 tsp. black pepper
2 c. water
2 oz. extra-sharp Cheddar
Bagel chips, for serving (optional)

During Prep Time:

1. Chop onion. If time, sauté in a large saucepan over medium heat with olive oil and crushed red pepper. Saute 4-6 minutes, until soft, then store in container and place in the refrigerator.
2. Roughly chop broccoli florets; peel and slice stems. Store in container, in the fridge.
3. Peeling the potatoes is optional; cut potatoes into 1/2-inch pieces and store in the fridge.
4. Measure salt & pepper; store in a container on the counter.
5. Grate Cheddar and store in a container in the fridge.
6. Place a large saucepan or soup pot on the stove top with its lid. You'll also need a measuring cup (2 cups), a blender or handheld immersion blender, carton of broth, and bagel chips.

During Crunch Time:

1. If using fresh dough for the pizza, make that first and then start the soup once the pizza is in the oven. If using Boboli, start with the soup and then make the pizza while the soup is simmering.
2. Gather storage containers from the fridge.
3. In large pot/pan over medium heat, add the sautéed onion, broth, broccoli, potato, water, salt, and pepper; bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 20-25 minutes.
4. In a blender, working in batches, puree the soup until smooth (alternatively, use an immersion blender to puree the soup right in the pot). 
5. Top with bagel chips and cheddar before serving.

If you utilize the ROCmomma Tried & True Secret Dinner Strategy (prep time), then each of these recipes has about 5 minutes of hands-on time and about 25 minutes of cooking/baking time. So good, you can almost taste it! Plus, you'll be able to hold the little one while making a Lego tower, answering the phone, and unceremoniously dropping a big dollop of canned food into the pesky feline's bowl.

I hope this strategy works for you; it's honestly the only way I can put food on our table...other than running out to Wegman's for their $6 meals. And believe me, that is so tempting. But I'm a bit of a control freak and I like to know what goes into our food the majority of the time.

Be sure to let me know how the Secret Dinner Strategy works for you, and if you have any other time-saving, sanity-saving tips in the Comments section. Thanks for reading!