I made this chicken last night, and it was super delicious. I am a fan of any and all yogurt-based recipes. My only comments:
A) 2 cups of yogurt is WAY too much. Next time I will halve the sauce part and it will probably still be too much. I made six breasts and had more than half of the sauce left over at the end.
B) I should have used a higher breadcrumb-to-sauce ratio, because mine ended up not very crispy at all. But it still tasted good.
I do a lot of stir frying, because it is a quick way to eat random vegetables that happen to be in my refrigerator, and it’s kind of impossible to screw up. I always just kind of throw things in the pan and don’t ever measure anything, but when I stumble upon a good combination I feel the need to write it down for future reference (for example, I now refer to this post about broccoli and TVP fairly often because I can never remember what I put in it). So:
[0. Start making some rice or noodles to eat this with once you’re done.]
1. Chop or press a couple cloves of garlic; sautee it in a small amount of peanut oil.
2. Throw a bunch of green beans in there (I pretty much fill the small cast-iron pan that I use, and that’s enough for two people). If you are like me, you have a giant bag of frozen green beans from Costco sitting in your freezer and you just eat green beans all the time because green beans are amaaaaaazing. So anyway these beans were frozen but this would probably work just fine with fresh ones, you just might cook them for less time. Stir the beans in the oil so they don’t stick, then cover it and leave it on medium-low heat while you get the other ingredients out of the fridge.
3. Add some (maybe a teaspoon?) curry paste. I bought this kind a long time ago to use in this super good recipe I got from my friend Katie. This paste doesn’t seem to ever go bad, which is good because I’ve been cooking from the same container of it for like two years and I’ve barely made a dent in it. (It is also good in egg salad.) And some website I just saw says it’s Mae Ploy’s only curry paste that does not have shrimp sauce in it, which makes this recipe vegan. If you care about these things.
4. Add a variable (but small!) amount of chili paste, according to your desired spiciness level. I keep sambal oelek around because it’s an ingredient in my mother’s pad thai recipe. A little goes a long way. Like, if you put a 1/2 tsp of this stuff in this dish that serves two people, after one bite your head will literally turn into a cartoon steam whistle. I would say that I put less than 1/4 tsp and it is plenty spicy. Stir the beans up so they are covered in the seasonings.
5. Cook it for a while, stirring it every once in a while. I find that about 10-15 minutes on the low end of medium heat makes the beans tender but still a little crunchy, which is the best texture for green beans.
6. Eat it! (with rice or noodles. I prefer rice.)
I pretty much feel like it is impossible to cook beets in any way that is not delicious. Here was my foodsperiment from tonight’s dinner:
Slice up a large beet fairly thinly (about 1/4” slices), sautee for a minute or two with a little butter and a lot of garlic. Add broccoli, in bite-size pieces. Put some water in the pan, cover it, let it steam while you make spaghetti. When the pasta is done, throw it all together with some olive oil, pepper, and parmesan cheese. Yum! Also if you are like me you will revert to your 8-year-old self and use the beets as lipstick.
I finally manned up and ate that yogurt with granola, and daaaaamn it is good, if I do say so myself.
It looks and tastes fine, but I am afraid to eat it. I basically did what this New York Times article told me: heat a pint of milk to 190 degrees, reduce to 120 degrees, add a tablespoon of already existing yogurt, put in a container and keep it warm for six hours (I wrapped it in towels and a heating pad), then refrigerate. It is amazingly easy, and it is so exciting that it works! Now I just have to stop being freaked out about eating milk that I deliberately spoiled, and get with the mass production.
combine:
cook it up in a pan until the broccoli is soft and the TVP is crunchy. eat like crazy. also, it’s vegan! also, it looks gross in pictures which is why there are no pictures of it in this post.
christmas/whatever cookies. half of them stayed in too long. yeah I do have both a stegosaurus and a unicorn cookie cutter, no big deal.
here’s the recipe I mostly made up this thanksgiving. it turned out delicious if I do say so myself:
make or buy a pie crust; put it in a 9” pie plate.
fill the pie plate with approximately 6 peeled and thinly sliced apples. I used Honeycrisp.
use another crust’s worth of dough to create a lattice on top like so.
mix together 1/2 cup butter, 1/4 cup sugar, 1/4 tsp cinnamon, then pour over the top of the pie.
bake at 425 for ten minutes, then at 350 for an additional fifty minutes. let it cool for about two hours before refrigerating it.
serve warm (about 15 minutes at 300 did pretty well), with ice cream.
