Two Dinners in Under 30 Minutes Each - You Can Do It!

Lack of time is the enemy of healthy eating.  When it is late in the day, when we have too much to do, when cooking dinner feels like yet another chore, that’s when we give into the mac and cheese, the hotdogs, the frozen dinner, or the fast food line. 

When life seems impossible, you need an arsenal of recipes that you can cook in very little time – before your energy left from the day is completely gone!  This week, Food Snob has the answer for you:  TWO recipes that can be made in 30 minutes or less.  Both have leftovers that reheat well for lunch or dinner on another night.  Both are foolproof.

The first recipe is one by J. M. Hirsch, the Food Editor for the Associated Press, which Food Snob found in the Denver Post Food Section a few weeks ago.  J. M. Hirsch says about himself:  “I’m just a dorky dad trying to feed my son a great dinner and pack him a lunch he’ll eat and I’ll feel good about . . . ” J. M. Hirsch captures the sentiments of most of us walking in the door at 6 p.m. on a weeknight – we’ve got hungry mouths to feed, even if it is only ours!  Food Snob has made J. M. Hirsch’s chicken curry several times during the past few weeks – and served it to others to great reviews – it’s a great dish to add to your weeknight repertoire.

Food Snob created the second recipe on a snowy winter evening when she craved clam chowder but didn’t have any clams in the house.  (Actually, Food Snob NEVER has clams in the house, but she craved clam chowder anyway!) Simple Fish Chowder is almost as delicious as clam chowder and tastes wonderful when freshly made and is even better the next day.  It is a wonderful “entry level” recipe for anyone who isn’t confident in his or her fish-cooking skills – TRUST me, you CAN’T ruin this recipe.  Food Snob made the chowder again Friday night as the temperatures were dropping and the snow was starting to fall – it was delicious and there was plenty left for lunch this week! 

Enjoy these recipes – and skip the fast food PLEASE!!!

Speedy and Light Chicken Curry – makes 6 to 8 servings

Recipe by J. M Hirsch, Associated Press – adapted by Food Snob

Preparation Notes:  Food Snob made this recipe once with organic chicken thighs purchased from Vitamin Cottage and once with natural chicken thighs purchased from King Soopers.  There was no comparison – the dish made with the organic chicken was much better - there is no substitute for quality ingredients!  She also made the dish once with fresh lemon grass and once with grated lemon rind.  The dish was better with the fresh lemon grass, but still very good when lemon rind was substituted.  Finally, Food Snob prepared the thighs by browning them first before adding the other ingredients.  Browning the thighs takes a little more time, but Food Snob preferred the flavor.  If you are in a hurry, skip the browning.  (J. M. Hirsch’s recipe omits the browning step.)  Better to get something on the table that is fresh and delicious!  Food Snob served the chicken curry over brown rice – when she doesn’t have time to cook brown rice from scratch, she “cheats” and uses “Success” brand brown rice, which is available at your supermarket and can be prepared in minutes while the chicken is cooking.  She served the chicken curry with steamed broccoli.

Ingredients

12 boneless, skinless chicken thighs (organic preferred)

Kosher salt to taste

One 12-ounce jar roasted red peppers, drained

1 small onion, coarsely chopped

1 cup low sodium chicken broth

½ cup light coconut milk

2 to 3 teaspoons curry powder (use less if you want a milder curry)

Three 3-inch lengths fresh lemon grass (essential ingredient – if you can’t find it, substitute grated rind from one lemon and about 1 tablespoon lemon juice

One 15-ounce can chickpeas, drained (no salt preferred)

1 cup grated carrots

Directions:

1.  Heat two large skillets over medium high heat; spray lightly with cooking spray or brush with canola oil. 

2.  Meanwhile, wash and dry the chicken thighs thoroughly.  Sprinkle chicken thighs lightly with kosher salt.  Once the skillets are hot, add chicken; keep pieces from touching.  Turn chicken when golden brown; allow chicken to brown on both sides, about 10 minutes.

3.  While chicken is cooking, place roasted red pepper, onion, chicken broth, coconut milk, and curry powder in a blender or a food processor and process or puree until smooth.  Transfer to a large, heavy-bottom pot or sauté pan.  Bring mixture to a simmer over medium high heat. 

4.  Crush the lemon grass with a meat mallet or rolling pin; add to sauce.  Stir in chickpeas and grated carrots.  Add the browned chicken and nestle into the sauce.  Alternatively, if you are in a hurry, skip steps 1 and 2 and nestle the raw chicken thighs into the sauce.  Be sure the chicken thighs are immersed.

5.  Set heat to maintain a simmer and cook, uncovered, for 20 minutes.  Taste for seasoning; add kosher salt as needed.  Discard the lemon grass before serving.  Serve the chicken over brown rice, if desired, with the vegetables and the sauce spooned over the top. 

Simple Fish Chowder – makes 8 servings

Preparation Notes:  Food Snob used wild-caught cod fillets for this recipe. The fillets were individually wrapped and flash frozen.  She thawed them in cold water right before cooking - only enough to get a knife through them – it is much easier to cube the fish if the pieces are still partially frozen.  If you have a gluten allergy, substitute cornstarch for the flour.  To add richness to the soup, Food Snob used one tablespoon of butter and 3 tablespoons of cream.  These ingredients add a small amount of fat but greatly improve the consistency and flavor.

Ingredients

2 slices lean turkey bacon, chopped (optional)

1 Tablespoon butter

1 onion, chopped

3 stalks celery, diced

2 carrots, grated

4 medium potatoes, peeled and diced in ½-inch pieces

Four 4- to 6-ounce pieces of wild-caught cod fillets, diced in ½ inch pieces

3 Tablespoons flour (use cornstarch if you want to make chowder gluten free)

4 cups skim milk

2 chicken bouillon cubes

¼ teaspoon smoked paprika (substitute regular paprika if you don’t have smoked)

Dash of cayenne pepper

1 bay leaf

1 cup reserved potato water (see instructions)

3 Tablespoons heavy whipping cream

1 Tablespoon cognac (do not omit this  essential ingredient!)

Kosher salt and fresh ground pepper to taste

Directions:

1.  Heat a large, heavy-bottom soup or stockpot over medium high heat.  Add bacon pieces and sauté until brown and crisp.  Remove bacon pieces and drain on paper towel.

2.  Melt butter in bottom of pot; add onion, celery, and carrots.  Cut parchment paper to fit the circumference of the pot; nestle parchment paper over the vegetables and “sweat” them until soft, stirring occasionally, about 10 minutes.  The parchment paper lets out just the right amount of steam without allowing the vegetables to dry out. 

3.  Meanwhile, place potatoes in a separate pot and cover with water, add a little kosher salt.  Bring to a boil and reduce heat to a simmer, cook covered until potatoes are tender, about 5 minutes.  Check with a knife.

4.  When vegetables in the soup pot have softened, stir in the browned bacon pieces and the diced cod and cook for one to two minutes.  Stir in the 3 tablespoons of flour and mix well.  Immediately add the skim milk, chicken bouillon cubes, smoked paprika, cayenne pepper, and bay leaf.  Allow mixture to come to a boil; mixture will thicken slightly.  Reduce heat to simmer. Stir occasionally.

5.  Drain potatoes; reserve one cup of potato water.  Add potato water and diced potatoes to soup.

6.  Add the whipping cream and the cognac; season with fresh ground pepper.  Taste for seasoning and add more kosher salt if needed.  Ladle into bowls and serve with crusty bread or oyster crackers. 

Food Snob tried chef John Broening’s "Short Ribs with Smoked Ham and Horseradish Gremolata" for dinner Saturday night – substituting lean bison pot roast.  It was incredible and well worth the time in the oven.  Find the recipe at: http://www.denverpost.com/food/ci_22716668/nbsp-short-ribs-smoked-ham-and-horseradish-gremolata.

Next week Food Snob continues her fish series and features “Barbecued Salmon with Smashed Rosemary Garlic Potatoes and Corn.” This recipe is Food Snob’s attempt to emulate a dish featured at Deluxe on South Broadway – one of Food Snob’s favorite restaurants.