Peruvian Chicken Curry

I am bias and literally love all curries. I love sopping up bread or rice in them, they are typically super flavorful and filling too. I am very down to try any sort of curry. Even if it means ordering some of the ingredients from Amazon because I am too lazy to find out where Aji Amarillo paste is sold locally. I will say, building off of my general theme of sloth, I did not roast my own chicken for this recipe, like the original calls for. That’s right kids, grab a good old Rotisserie chicken from your supermarket and make sure you adequately de-bone, de-skin, and de-fat that before throwing into the curry. So yum and a lot quicker than roasting a bird yourself.

  • 1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces
  • 3/4 cup half-and-half
  •  2 tablespoons vegetable oil
  • 1 large or 2 small shallots, sliced
  • 2 cloves garlic, crushed
  • 1 cup low-sodium chicken broth
  • 2 cups (6 ounces) crumbled queso fresco or mild feta cheese (that sounded like a lot so I did one cup but 2 is probably right).
  • 1/2 cup finely grated Parmesan
  • 1/2 cup chopped walnuts, plus 1/3 cup toasted
  • 1 tablespoon Aji Amarillo paste (this was my Amazon order, shit is sooo good, I actually did 2 tbsp. because I like the kick)
  • 1/2 teaspoon turmeric (Again I wanted a brighter color so I did 1 tsp.)
  • 4 teaspoons kosher salt
  • 1/2 tablespoon chopped fresh cilantro or flat-leaf parsley leaves (I used dried because I didn’t have fresh, whatever).

**Peruvians typically garnish with chopped olives (I did black and green to add pops of salty color) and boiled eggs. Also note the curry is best served over Latin Rice (rice boiled with saffron threads).

Place the bread and half-and-half in the bowl of food processor or a blender. Allow the bread to soak up the liquid, about 10 minutes. In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and cook about 30 seconds. Cool slightly and add to the food processor with the soaked bread. Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth. Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt & add in the chicken to heat everything through together.

Happy Eating, XO.

PS that’s all that was left in the pot before I could even get to the stove to take a picture!

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Classic Banana Bread

Sometimes you have to go back to the classics, and that’s just what this banana bread does. Say you bought some bananas for $.19 at Trader Joe’s last weekend and didn’t have a chance to eat them, but don’t want to waste them, (ahem, yes, I’m speaking from experience) then this is perfect recipe to use them up.

  • 1/2 cup sugar
  • 1 1/5 cups of flour
  • 1 tsp baking soda
  • Dash of salt
  • 3 bananas, mashed
  • 1/3 cup butter, softened
  • 1 medium egg
  • 1/2 cup roughly chopped walnuts

Preheat your oven to 350 and grease a bread pan. In a mixer, whisk together the sugar, flour, baking soda and salt. Add in the bananas, butter, and egg. Continue to whisk until fully combined into a batter. Fold in the walnuts, and pour in to the bread pan.

Bake for 1 hour and 10 minutes. A toothpick should come out clean when inserted in the middle. Let cool for a couple of minutes before digging in.

Banana Bread

Happy Eating, XO.

Warm Spring Salad

Finally! We’re getting in to fresh produce season! Not that I mind all of the comfort food that fall and winter brings, but you just can’t beat a fresh homemade salad. And this one includes the perfect “cross-over” ingredients.

Salad

  • 2 cups of arugula
  • 1/2 of a sweet potato, quartered
  • 1/2 can of beets
  • 1/3 cup walnuts

Dressing

You can mix together our lemon-y salad dressing, or make the dressing below.

  • Apple cider vinegar
  • Olive oil
  • Salt and pepper

Set your broiler to high. Toss the quartered sweet potato in olive oil and a dash of salt. Spread it out evenly on a cooking sheet and stick it under the broiler until it begins to soften and brown, approximately 10 minutes. (This is the same way you can make sweet potato fries. Just cut them thin instead of quartered.) When the sweet potato is just about done, throw in the walnuts to get them warm and slightly toasted.

In a salad bowl, throw together the arugula, beets, and warm sweet potato and walnuts. Toss with the dressing and enjoy.

Warm spring salad

Happy Eating, XO.

Honey Roasted Walnuts

Guys, I’m having a love affair. With honey roasted nuts. I don’t know if it’s the countless times I’ve smelled them in NYC or because every one of my Blue Apron orders has them, I’m loving them right now. And the fact that they’re easy to make and relatively healthy is a total bonus. Whip them up right before company comes so the house smells good and you have something to snack on.

  • 9 oz container Aurora walnuts (I mean, you know us a little by now. Use whatever brand you’d like!)
  • 3 tbsp honey
  • Dash of cinnamon for some spiciness, or a dash of salt for some sweet and salty action

Set your oven to broil and grease a medium sized cookie sheet. In a large bowl, mix together the walnuts and honey until fully coated. Spread the coated walnuts on the cookie sheet and sprinkle with cinnamon, salt, or whatever your creative mind comes up with! Roast the walnuts for approximately 15 minutes or until they begin to brown. Serve hot for a little NYC flavor, or they can be wrapped and stored for a couple of weeks.

Honey Roasted Walnuts

Happy Eating, XO.

Rise & Shine Puddin’

Ok so I have special place in my heart for bread pudding. It was my paternal grandfather’s favorite dessert. So I feel as if I am doing the family a disservice if its on a menu at a restaurant and I don’t order it. Having said that, this is a dessert that can either be amazeballs or really really crappy. I just don’t get it to be honest, however since that is the case I have always been afraid to make it in fear of the fact that I will end up making the crappy version (or that I should have gone to culinary school because I don’t know what the freak “place in a water bath” means? I mean don’t all baths have water? Whatever, I digress). Alas, I came across a recipe that not only seemed easy enough for a home cook to make, but also seemed fool proof at not sucking. I tried it out and just loved it. So much so, that I served it for brunch & looked like a culinary wizard (you know one that bathes their food & such).

Have at it and comment below. Jess and I just don’t have enough reading to do…so write us something! STAT.

  • 7-8* slices day-old bread (I am lazy and didn’t wanna have to buy raisins and cinnamon per the recipe’s instructions so I just used Pepperidge farm raisin cinnamon swirl bread. Best short cut ever, I’m a genius!)                                                  
  • 2 tablespoons butter, melted                                                                     
  • 4 eggs, beaten      
  • 2 cups of half & half                            
  • 1/2 cup (white or brown) sugar (original calls for 3/4 cup & that was way too sweet for brunch, but if making as a dessert you can always increase the sugar, but again I left it at 1/2 cup).                                             
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped (candied or regular) walnuts (optional since I know some of y’all have nut allergies)

Preheat oven to 350 degrees F. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If using, sprinkle with the nuts now. In a medium mixing bowl, combine eggs, milk, sugar, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. Top should look golden brown.

* the bread quantity varies only because I don’t know how custardy or solid you like your bread pudding. Everyone’s preference differs, so just eye ball it.

Happy Eating, XO.