RECIPE: CHICKEN & BUTTERNUT SQUASH CURRY IN A HURRY

I absolutely love curry. And now that I’ve learned how to make it easy and fast, I make it often. My mom would occasionally make curry but I found my love of curry from trips to—- wait for it—- London. There are so many great Indian restaurants in England; cute neighborhood places where my friends would often take me for a “Ruby Murray” which is British rhyming slang for a curry. This recipe transports me back to those cozy little spots with big tables full of incredible curry dishes of all kinds, complete with spices, condiments, and good friends.

CURRY IN A HURRY

Time: 30 minutes

INGREDIENTS

1 cup rice, made to package instructions

Two large chicken breasts, diced into big pieces

1 tablespoon olive oil or vegetable oil

1 yellow onion, diced

4 cloves garlic, minced

3 tablespoons minced ginger

3 cups butternut squash, grated

5 whole canned tomatoes

1 1/2 cups low sodium chicken broth (may need a bit more)

2 teaspoons curry powder or to your taste

1/2 teaspoon turmeric

1/4 teaspoon ground cumin

1/2 teaspoon garam masala

salt and pepper to taste

Pinch red pepper flakes or use your favorite heat- cayenne is also good

1/2 can coconut milk, shake well before using (about 1 cup- it is optional)

2 cups fresh spinach

1 cup frozen green peas

fresh scallions and lime for garnish

DIRECTIONS:

Cube and brown the chicken in olive oil over medium high heat.

Add onion, garlic, ginger and cook until those are just soft and onions translucent. Add the butternut squash. and cook for 2-3 minutes until it wilts down. Crush in 4-5 whole (canned) tomatoes. I always add a bit of the liquid from the can also. Add chicken broth and bring to a simmer. Start seasoning— add curry powder, turmeric, garam masala, cumin, salt, and a little heat -whatever kind you prefer-all to taste. I added red pepper flakes for the heat. Stir well. Taste. Adjust seasoning.

Add a bit more broth- you will want plenty of “sauce”... Add fresh spinach leaves, frozen green peas toward the end so they just heat through and stay green. Finish with the coconut milk if you have it— it is optional. Serve over hot rice and garnish with chopped scallions and a squeeze of lime juice.

RECIPE: EASY NO KNEAD HOMEMADE BREAD A LA JACQUES PEPIN

Everyone learned to bake bread during the pandemic—- except me. The main reason I did not is because I will typically make biscuits, cornbread, or yeast rolls if I want to make a bread so I just never got into it. That is, until I saw Jacques Pepin make it on social media… then I just had to try it.

This is Jacques’ No-Knead Bread recipe— with a slight change. I wrote the recipe while he was talking viewers through it in a video… the first time I made it, I followed his ingredients and instructions to the letter. The second time- and since then, I dissolved a teaspoon of honey in the water before adding it to the flour. I think it adds a nice, subtle flavor and gives the yeast a friend to play with.

I am absolutely addicted to this bread and the people I have gifted with it call it “that bread” as in - “when can we get some more of that bread?” I think you will like it and it is super easy. I might allow the dough to rise overnight in the fridge as Jacques often does but more often, I’ll bake it during the day so I’ll have leftovers to toast for breakfast.

Note- it has a beautifully crunchy top. If you wrap it (even hours later) with plastic wrap, the top will lose its crunch.

JACQUES PEPIN NO-KNEAD BREAD

INGREDIENTS

3 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon instant yeast

1 3/4 cup warm water

1 teaspoon honey

DIRECTIONS:

In a glass bowl add flour, salt, and yeast. Whisk together to combine.

Add honey to warm water and stir to dissolve. Add to the flour mixture, combining with a wooden spoon or rubber spatula. Cover with plastic wrap and allow to proof for 2 hours in a warm spot in your kitchen.

After 2 hours, the dough will have doubled and have some bubbles on the top. Use a spoon to punch down the dough.  

Oil bottom, top, and sides of a 4-quart oven proof pan with a lid. (or you can line it with a piece of parchment paper- which is what I did)

Add the dough to the pan. Cover and allow to proof for 3 more hours at room temperature (or overnight in the refrigerator).

Preheat oven to 425 F˚ degrees.

Bake for 30 minutes with the lid on. Remove the lid and bake for 30 minutes with the lid off.

Notes: Chef let his rest in the pan for 30 minutes before cutting. I did not as I wanted a hot slice right out of the oven. Also, this dough does not rise a lot and perhaps is not as beautiful as those domed sourdough loaves we all have seen on social media- it’s more like a peasant bread but it is so very good.

CHAMPAGNE COCKTAIL RECIPES FOR NEW YEAR'S EVE

There are lots of cocktails featuring Champagne and I happen to love all of them:)

For those of you with a love for the bubbly and something to celebrate, check out these Champagne cocktails, all perfect for that toast to the New Year!

CLASSIC CHAMPAGNE COCKTAIL

Soak a sugar cube in Angostura bitters. Drop the cube and a twist of lemon in a Champagne flute. Top with chilled Champagne.

MIMOSA

The perfect way to start out the New Year, a Mimosa is a must for your brunch menu. Make them by the glass for a small gathering or by the pitcher for a crowd. For one: add a splash of orange liqueur like Grand Marnier to each glass. Fill 2/3 with chilled fresh orange juice. Top with chilled Champagne. For a pitcher use a 1:5 ratio of orange juice to Champagne and stir in 1/4 cup orange liqueur. The orange liqueur is totally optional but oh so much better with than without.

CHAMBORD CHAMPAGNE COCKTAIL

Made with Chambord black raspberry liqueur and Champagne, this cocktail is as pretty and festive as it is delicious! I featured this one for New Year's last year and everyone loved it! Drop a big, juicy blackberry or raspberry into the bottom of each glass and add a shot of Chambord. Chill the Champagne and top each glass as guests arrive.

THE KING'S PEACH

I created this Champagne cocktail named for the Oscar winning film The King's Speech for an Oscar party. Use fresh or frozen peaches and peach nectar... top with a little Champagne.

BELLINI

Made with peach puree or peach syrup and Prosecco, this refreshing Italian version of the Mimosa is delish! To make it easy, I always just use peach nectar you can find in the International aisle of the store and top with Prosecco which is Italian sparkling wine. Use one ounce peach nectar to four ounces Prosecco. 

KIR ROYALE

Another beauty, this classic cocktail is simply an ounce of Kir (Creme de Cassis) topped with Chilled Champagne.

POINSETTIA

A classic Southern holiday punch, this recipe is easy to make in a punchbowl for a crowd: One chilled bottle of orange liqueur like Grand Marnier or Triple Sec, four bottles of chilled Champagne, and 1 large bottle of cranberry juice.

FRENCH 75

This classic cocktail is one of my favorites any time of the year. In a cocktail shaker with ice add: 1 ounce gin, 1/2 ounce each of simple syrup and lemon juice. Shake until well chilled. Pour into a chilled flute. Top with chilled Champagne and garnish with a twist.