I'm not a leftovers person. I just cannot eat the same thing for dinner two nights in a row--it just doesn't work. So while I love Thanksgiving and all of the glorious food it provides (post to come about all the wonderful stuff that was on our table last week!), after about one turkey sandwich the next day I'm pretty much done with it.
|Me and Finn preparing our contributions to Thanksgiving Dinner|
I made broth from the turkey carcass and saved some stripped meat for a recipe and... did nothing with it. How long does turkey last? I still really REALLY want to make Leftover Turkey Tetrazzini but I fear it might be passed. I'm blaming the onset of cold/flu that I've been dealing with since Black Friday and not my laziness on my lack of cooking, by the way. Yep. Don't want to be Typhoid Mary and infect everyone with my current illness, no!
I have so many pumpkin recipes and pictures. Pumpkin is still relevant until Christmas, right?
|This is a suitable lunch for a hike, yeah? My friends think so.|
This was a fun day.
The leftover-phobia isn't good for my 20-something budget, no sir. Especially a 20-something budget for a 20-something who loves trying new recipes and spends too much money on things like truffle oil and mascarapone cheese. Sigh. I need to get better at this, I know. I KNOW.
Anyway. If you're sick of turkey too, you should try this instead. Hey, I bet you could even use leftover turkey bits (they're almost chicken, yeah?) and any straggler shrimp cocktail shrimps that are still hanging out in your fridge--actually, on second thought, no, don't do that. Seafood is rather ooky after even just 24 hours in the fridge.
...nobody can tell that these were just pictures I've had foreverrr and felt the need to blog about, right? Right. I'll unfortunately be fashionably late with my Thanksgiving post because, uh, reasons.
|Here is a picture of my cat instead.|
This is an excellent curry and a nice change of pace from Thanksgiving food. Also I've heard spicy food helps with a cold so I need to whip up a batch of this, and soon. In the future I might add some mango or pineapple chunks to give it a burst of sweetness, plus a bit more curry and spice. It was a mild curry for sure, and I like my curry hot.
Easy Chicken and Shrimp Curry
(Recipe from One Life to Eat)
- 2-3 cups of shrimp – raw or cooked – deveined, shelled and thawed
- 1 large boneless chicken breast
- 1 can of coconut milk
- 1 large onion, chopped
- 2 large tomatoes, or one can diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon ginger-garlic paste (use a mortar and pestle or buy the pre-pureed stuff and mix together)
- 4 tablsepoons vegetable oil + 1 tablespoon vegetable oil, separated
- 2-3 dried bay leaves
- 1 teaspoon chilli powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper powder
- 1/4 teaspoon Paprika powder
- Salt to taste
- 1 cup water
- Juice of 1/2 large lemon
- a handful of chopped cilantro leaves
-In a large pot, heat 4 tablespoons of vegetable oil. When well heated, fry the onions on medium heat. When the onions are softened and translucent, add the ginger-garlic paste. Mix well and allow to fry for about 30 seconds.
-Add the chopped tomatoes with the tomato paste. When the tomatoes are soft and well incorporated with the onions, turn off the heat, and empty the contents of the pot in a food processor. Add 1/4 cup water to the mixture and blend into a paste.
-In the same pot you used before, heat 1 tbsp of vegetable oil on medium heat. Once well heated, reduce heat to low and then add the Bay leaves, and allow to fry for a minute, then add the blended onion and tomato paste. Allow the paste to re-fry for 30 seconds or so.
-Mix in all the dry spices. After a minute of stirring, add the coconut milk and mix everything well together
Add salt to taste, and allow the gravy to simmer on low heat for 1-2 minutes.
-Just before serving, add the shrimp and allow it to cook in the curry until pink and cooked through. Season with lemon juice and garnish with Cilantro leaves, serve with steamed white rice