Category Archives: Salads and Soups

Sep 15

Curry Chicken Salad

From summer sunshine and ample free time to benchmark testing and dry ice experiments, my life has done a complete 180 over the course of the past few weeks. The majority of my days now revolve around 29 fifth graders, and I love every lively second of it. While some might expect a certain mourning of my beloved college schedule to occur, I try to find the silver lining in every day, which isn’t very difficult to do, really. At least not yet!

First off, these kids are the reason I get my hiney out of my warm, cozy bed before the sun comes up. They make it all worth it. Secondly, my busy schedule helps me appreciate and savor the free time I do have now; it makes it all the more sweet. Take my twenty-minute lunch break, for example.  If I brought a boring turkey sandwich every day, it probably wouldn’t be as delightful a break as, say, one that consists of some homemade (and healthy) chicken salad. Piled atop a bed of buttery lettuce or smushed into fluffy pita bread, this revamped lunchtime classic will be a welcome variation to your normal brown bag or drive-through routine. ¡Buen provecho!

Curry Chicken Salad

Difficulty: Medium

Makes about 4 cups

 

Ingredients:

4 small chicken breasts, cooked and diced

½ c mayonnaise

½ cup plain greek yogurt, preferably low-fat

2 tsp curry powder, preferably Madras

2 celery stalks, chopped

½ cup red onion, finely chopped

½ cup dried apricots, chopped

1/2 cup walnuts, chopped

salt and pepper to taste

 

Method:

Poach chicken breasts in a pot of boiling water for about 8 minutes, depending on size. I usually take one out after 8 minutes or so and cut through the middle to make sure it’s done. (You can also use any cooked chicken breasts that you may have leftover.) Let cool and cut into small cubes.  Meanwhile, in a mixing bowl, combine remaining ingredients. Add chicken, then taste for seasoning and adjust if necessary. Refrigerate and enjoy!

Substitutions:

-For health reasons, I sometimes prefer Vegenaise over mayonnaise; it tastes almost identical. Then, there are times when I like to make my own mayonnaise.  (Recipe coming soon!)

-Sour cream for greek yogurt

-Pecans or sliced almonds for walnuts

 

Aug 28

Thai Coconut Shrimp Soup

This light yet savory soup has become a fast favorite by loved ones around here. It is versatile, as it can be served hot or cold, as an appetizer for a dinner party or a main course any night of the week.  This ambrosial soup hits every part of the palate; it starts out creamy and sweet, then leaves a subtle, lingering kick. Thai dishes are crazy like that! But my words don’t do it justice. You’ll just have to try it and see for yourself. And as my Spanish “mama” always said before every meal, “¡Buen provecho!”

Thai Coconut Shrimp Soup

Difficulty: Medium

Servings: 4-6

 

Ingredients:

2 tbs Coconut oil

3 large garlic cloves, minced

1  1 inch piece ginger, peeled and grated

1 teaspoon tumeric (dry) or 1 inch piece grated

1 tablespoon chili-garlic sauce or sriracha

1 lime, zest (don’t get the bitter white pith!) and juice

1 tablespoon jarred or 2 tablespoons fresh lemongrass, chopped

2 cans organic light coconut milk

3 cups low sodium chicken broth or vegetable broth

2 teaspoons agave nectar or honey

1 teaspoon fish sauce

1 teaspoon curry powder (preferably madras)

1 lb jump shrimp, peeled and deveined

1/2 package soba/buckwheat noodles, cooked (optional)

salt to taste

Garnish:

1/4 cup green onions, chopped, light green and white parts only

basil, cilantro, or lime leaves

 

Method:

Heat coconut oil in large saucepan on medium high heat. Add garlic, ginger, chili-garlic sauce and sauté until fragrant (about 1 minute). Add in lime juice and zest, lemongrass, coconut milk and chicken/veg broth. Stir in agave nectar/honey, fish sauce and curry powder. Salt to taste. Let simmer, stirring every 2 minutes or so.

Meanwhile, if adding, cook the noodles according to directions on package.  I like to use soba noodles for their nuttiness and health benefits but do not be afraid to use what you have on hand! Any thin noodle will do.

Lastly, add shrimp to the soup until they are opaque and pink. (Hint: buy shrimp already peeled and deveined if you hate doing that as much as I do! Big time saver.) Then turn off heat. Divide noodles in bowls then pour soup over noodles. Garnish with green onions and herbs. Serve hot or cold! And this soup gets better over time (because flavors meld together) so I highly recommend making more than you want to eat (sans the shrimp and noodles.)