Archive for the ‘Main Dishes’ Category

thai coconut shrimp curry.
September 9, 2008


The summer bounty from our CSA has ended.  This means that our weekly menus are no longer dictated by our box of veggies, and that I can go back to using the month’s issue of Cooking Light as my inspiration.  To start the Fall season off right (although it’s still so hot here in Georgia that Fall probably isn’t the right word . . .) I began with a little Thai curry.  Thai is one of our favorite types of ethnic cooking, and although this isn’t reallyThai (given some of the non-Thai ingredients) it is definitely close enough to Thai-restaurant quality to do in a pinch!  Anyways, I used the Cooking Light recipe found here as the bare bones of the recipe and then added some veggies and some heat.

Thai Coconut Shrimp Curry

(adapted from Cooking Light)


I would . . .

You could . . .

2  teaspoons  canola oil

2 teaspoons any oil type

¾ cup  chopped onion


½ cup red bell pepper

½ cup any bell pepper

1 cup broccoli florets

1 cup thawed frozen broccoli pieces

2 tablespoons  red curry paste (such as Thai Kitchen)

2 tablespoons any curry paste, or I tablespoon dried curry powder

1  teaspoon  sugar


12  ounces  large shrimp, peeled and deveined


2 cups washed and dried torn fresh spinach

½ cup thawed frozen spinach

1/3  cup  light coconut milk


1 tablespoon  fish sauce


1/2  cup  chopped green onions


¼ c chopped fresh basil



1.  Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and curry paste to pan, and sauté 1 minute, stirring occasionally.

2.  Stir in sugar; sauté 15 seconds.

3.  Add broccoli, spinach, and shrimp; sauté 3 minutes or until shrimp are done and spinach is wilted, stirring frequently.

4.  Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated.

5.  Remove from heat; stir in green onions and basil.

6.  Serve with jasmine rice to soak up the delicious sauce.


4 servings

Recipe Extras

Sex It Up By:



Sriracha (Thai hot chile paste) and/or diced spicy red pepper

Calling it

Sauteed Shrimp in Curried Coconut Cream

Cooking Tip:

Fish sauce, coconut milk, red curry paste, and Sriracha can all be found in the ethnic foods section of pretty much any major grocery chain—it’ll be near the soy sauce!  (And don’t be afraid of the fish sauce . . .  although you would never wanted to eat it alone, and although it smells semi-horrid, it gives Thai dishes their characteristic saltiness (no fishiness, I promise).


buffalo chicken salad.
July 16, 2008

My husband is out of town this week, which means I am more inclined than usual to stop for take-out on the way home.  I had a craving for Chili’s Buffalo Chicken Salad today, but I thought better of it and stopped off to buy a few things at the the store to make it myself.  This salad is the basic of the basic, but if you love hot sauce like I do, then it really does the trick.

Buffalo Chicken Salad


I would . . .

You could . . .

4 chicken tenderloins

2 cups rotisserie chicken

Salt and pepper, to taste


Cooking spray


½ bag spring mix lettuce

Any lettuce

1 big carrot, grated

Any veggies of your choice

1 stalk of lettuce, cut into matchsticks


1/3 cup thinly sliced red onion

1/3 cup white, yellow, or sweet onion

1 tablespoon of Smart Balance butter

1 tablespoon of any butter or butter substitute

1 tablespoon Worcestershire sauce


¼ cup Frank’s hot sauce

¼ cup any hot sauce or buffalo wing sauce

Light ranch dressing, to taste

Blue cheese dressing, to taste


Cut chicken tenderloin into bite-sized pieces.   Sprinkle with salt and pepper.  Cook over medium-high heat until browned on both sides in a nonstick skillet coated with cooking spray, approximately  6 to 7 minutes.  Remove from heat.  Move all of the chicken to one side of the skillet.  To the other side of the skillet, add hot sauce, butter, and Worcestershire sauce.  Stir until butter is melted.  Mix the chicken with the sauce, and return to heat for 2 minutes, stirring frequently.  Assemble veggies and lettuce in a bowl, top with chicken, and serve with ranch dressing.  You can also drizzle remaining sauce over the salad.


Makes 2 salads.

Recipe Extras 

Sex It Up By:



Crumbled blue cheese, baked tortilla strips

Calling it

Buffalo-Spiced Chicken over Mixed Greens  

Cooking Tip:

Red onions can really make you teary-eyed, so make sure to use a very sharp knife to cut down on the waterworks.  You can also light a candle near your cutting surface.