I’ve been a real slacker cook lately.  I mean, it WAS my birthday after all. But I’m back in the kitchen and, as per Nate’s request, I’ve been trying new recipes more often lately.  The latest experiment – Curried Squash and Chicken Soup, a recipe from my good friend Natalee.

It was quite yummy and healthy to boot.  And SO EASY.  The only trick is finding the curry paste, which is usually at Asian markets.  But seriously, even on a terrible, horrible, no good, very bad day, this soup added no extra stress whatsoever.

A few quick notes. Nate commented it would be good on rice if it was a little thicker.  I may try that – I’ll either cut the water or add a little cornstarch at the end.

And, believe it or not, I have lemongrass growing in my flower garden!  So, I threw a few whole blades of grass into the crockpot and pulled them before serving.  It gave the soup such a great, fresh flavor!

Without further ado, the recipe!

Featured Recipe: Curried Squash & Chicken Soup

 

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From Eating Well via my friend Natalee Maynes

Author: Jane Maynard

Recipe type: Main Dish, Poultry

Serves: 2-3

Ingredients

• 1 10-ounce package frozen pureed winter squash
• ½ cup coconut milk
• ½ cup water
• 8 ounces boneless, skinless chicken breast, thinly sliced (can be added to soup raw) (Jane note: I just threw big hunks of raw chicken in that I cut with kitchen scissors, then broke it up with a fork at the end)
• 1 6-ounce bag baby spinach (Jane note – I would chop up the spinach a bit before throwing it in for better texture in the soup)
• 2 kaffir lime leaves (or 2 T lime juice)
• 2 teaspoons brown sugar
• ½-1 teaspoon Thai red curry paste
• ¼ teaspoon salt

Instructions

1. Natalee’s favorite way to do this is in the crockpot because it allows all of the yummy Thai flavors to come out. Just throw it all in and cook on high for two or three hours–yummy! A great addition to this (but tricky to find anywhere except an Asian market) is LEMONGRASS!!! It is divine and makes it even that much better.

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My friend Melissa invited the girls and me over for lunch last Friday. It was wonderful! The table was set beautifully and the food, oh the food. I suppose pretty much anything is a step above my usual PB & honey sandwich. But this lunch was probably a million steps above that. It was a real treat. Cate gobbled up the salad. That’s really saying something when a 3-year-old will eat SALAD.

Melissa was kind enough to share the recipes with me. Enjoy!

Cranberry Salsa

 

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Beautiful and delicious!

Author: Jane Maynard

Recipe type: Main Dish, Lunch, Salad

Serves: 3 cups

Ingredients

• 12 ounce package cranberries (fresh or frozen)
• ½ cup sugar
• 1 medium jalapeño
• 1 bunch green onions
• 2 tablespoon fresh cilantro
• ¼ teaspoon cumin
• ¼ teaspoon ginger
• juice and zest of a lemon

Instructions

1. Blend in food processor and chill for a couple of hours to allow flavors to marinade. For a twist, serve salsa over cream cheese and top with fresh cilantro.

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Bookclub Chicken Salad

 

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From “Favorites” by Grace Ivory Rock & Jane Ivory Metcalf

Author: Jane Maynard

Recipe type: Main Dish, Salad

Ingredients

• 6-8 chicken breasts
• 8 ounces slivered almonds
• 4 tablespoons sugar
• 2 bags European blend salad mix
• 1 head iceberg lettuce, torn into pieces
• 1 pound bacon, cooked and crumbled
• 1 cup raisins or craisins
• 1 cup shredded Mozzarella cheese (or Feta and/or Apricot Stilton)

Instructions

1. Cook chicken breasts for 30 minutes at 350 degrees (or in the microwave on high 4-6 mins, or until done). Cool and cut into small pieces. In a small skillet sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool.
2. Mix all ingredients together and top with sweet red onion dressing.

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Sweet Red Onion Dressing

 

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Author: Jane Maynard

Ingredients

• ½ red onion, or less if onion is large
• 2 cups sugar
• 4 teaspoons dry mustard
• 1 teaspoon salt
• 1 cup red wine vinegar
• 2 cups vegetable oil

Instructions

1. Finely chop red onion in food processor (or blender). Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss with salad.

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My favorite pizza place in San Diego is Leucadia Pizzeria. My favorite pizzas at Leucadia are Thai Chicken, Hawaiian and, today’s featured recipe, Barbecue Chicken. Since they won’t deliver to the Bay Area, I’ve had to try to recreate these yummy pizzas at home.

Barbecue Chicken Pizza

 

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Simple with a lot of flavor!

Author: Jane Maynard

Recipe type: Main Dish, Pizza

Cuisine: American

Notes

The BBQ chicken pizza is quite simple. Barbecue sauce, chicken, gouda cheese & cilantro. That’s it, you’re done. I do a mix of gouda and mozzarella cheese so that it’s cheesier (one block of gouda isn’t QUITE enough cheese). Also, the Kansas City BBQ Sauce from Trader Joe’s is mighty fine. PS – The cilantro is KEY. Make sure you put a whole bunch on there (I chop it up before). It gives it the best flavor.

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Today’s featured recipe is EASY and DELICIOUS. That’s about all I have to say about it.

Featured Recipe: Easy Apricot Chicken

 

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Author: Jane Maynard

Recipe type: Main Dish, Poultry

Ingredients

• 4 – 8 boneless skinless chicken breasts
• 1 8-oz bottle of Russian salad dressing
• 1 Cup Apricot Preserves/Jam
• 1 Package Lipton Onion Soup Mix

Instructions

1. If your chicken breasts are frozen, no need to defrost – just place them in your baking dish. Sprinkle the entire Onion Soup Mix over the top then pour the Russian Dressing and Apricot preserves over the top and kind of “mush” it all together with a spoon.
2. Bake in a 350 degree oven for ~1.5 hours. (You can cook it for a shorter time if the chicken isn’t frozen)
3. Eat with rice.

Notes

Jane Notes:
- I rarely cook 4-8 chicken breasts at once”¦but this makes enough sauce for that much chicken. I just do 2 breasts and have lots of leftover sauce.
- I mix the onion soup, russian dressing and apricot preserves with a spoon in the casserole dish and then add the chicken.
- I don’t use the entire onion soup mix packet – I like about ½ – ¾ of the packet. Just a personal preference.
- You can just add half the apricot preserves if you have an 18 oz jar. Half the jar is about 1 cup, and you won’t have to wash a measuring cup. One of the reasons I love this recipe is because there are no dishes to wash except the dish it cooks in!!

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Since posting originally posting this recipe at this URL, I have written a blot post about it, with much more thorough directions and measurements. Please click here for the full recipe!

Since posting this recipe I here, I have since written a post about it with more detailed directions. Click here for the updated post and recipe!