Basil Coconut Curry Chicken Soup

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Sly Loves the vet, what a weirdo.
Sly
Nothing warms me up like a bowl of soup. Especially when it looks like this out: *Can you spot my friend? She has been coming to hang out the past few days :)
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And thanks to that weather, Rotmans had to reschedule the delivery yesterday… to tomorrow (thank goodness!) This winter has been quite the test for JB and I in our new house. We have come across lots and lots of obstacles, yet in the end we have been pretty lucky thus far.  JB is the most motivated person when it comes to housework! We are still working on the house until we go to bed.  Just last night, we were putting together my file cabinet until 10:30 PM, and tonight we have a futon to assemble, after I finish some more touch up paint. So before I show you more pictures of the house,  I’ll share with you this tasty meal…
I made this soup a few weeks ago and loved it. So here it is again, and this time I’ll share with you how I made it :)
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Here is what you need:

  • 1/2 t. sea salt
  • 1/2 t. coriander
  • 1/2 t. cumin
  • 1/8 t. ground cloves
  • 1/4 t. cinnamon
  • 1/4 t. curry powder
  • 1/2 t. freshly ground black pepper
  • 1/4 t. cayenne pepper
  • 1 whole chicken, cooked/roasted and seasoned with curry powder, S&P.  Shredded or chopped.
  • 1 large red onion, cut into long slices.
  • 5 cloves garlic, minced
  • 1 T. finely chopped fresh ginger
  • 1 jalapeño pepper, seeded and minced
  • 2 T Grass fed butter
  • 2 14-oz can’s of light coconut milk
  • 2 t. lime juice
  • 15 fresh basil leaves, torn roughly
  • Hot cooked rice or quinoa for serving
  1. Saute onions in butter for 2-3 minutes, add in garlic, ginger, jalepeno and spices.
  2. After 4-5 minutes, add in shredded cooked chicken and coconut milk with lime juice.
  3. Simmer for 15 minutes, covered, then add in basil leaves.
  4. Serve over white rice or quinoa.

I made a decent size chicken, so I had enough for my lunches/dinners for my whole weekend at work. Planning and packing is my specialty… JB doesn’t call me the tupperware queen for nothing ;) What? I love my Sistema tupperware…. don’t judge me.

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What do you pack your food in? plastic bags or tupperware….

Shepherds Pie- Pantry Style

I told you I haven’t been cooking much, and I felt really bad about it for my sake, and  JB’s sake. I love to cook, so I’m back at it! A few things are different out here in Princeton when cooking.

  1. If I don’t have an ingredient I can’t just run to Stop and Shop quick and pick it up. Well, I suppose there is Mountain Side Market right down the street if I really needed something basic which is nice :)
  2. I am cooking with an electric stove… for now. I don’t really like it. The temperature is hard to control, and the cook top always looks dirty! Coming from a gas stove in Worcester I was spoiled. We are hoping to convert to gas soon as we do have it available… another project on the list.

I made this Shepherds pie after talking with my mom as she suggested it. I mentioned how much ground beef we have from our CSA. I was a little hesitant to make it, however I’m glad I tried it now. I didn’t even think to look up a traditional recipe because I knew I didn’t have all the traditional ingredients.

Here’s what I made my Shepherds Pie with:

  • 1 Lb Grass fed beef (pre cooked, and drained of fat)
  • 2-3 Lg. Carrots, diced
  • 1 Lg onion, diced
  • 3-4 T Keri Gold butter
  • 3 Medium Sweet potatoes- peeled and chopped
  • milk and butter (for mashed sweet potatoes)
  • Flour, spices, S&P
  • handful Shredded cheese for topping (optional)
  • 1 C. chicken or beef stock

Directions:

  1. Precook your meat first and drain it on a paper towel.
  2. In the same skillet add in your carrots and onions with 2 T butter. Once sauteed, add in a little bit of flour to thicken and a little more butter if needed. Remove from heat.
  3. While cooking onions and carrots, boil sweet potatoes until fork tender. Drain and add 1-2 T each of milk and butter and mash. Season with whatever spices you like. I used rosemary, S&P, and thyme.
  4. Once everything is cooked and ready to go, get a cup of chicken or beef broth. (I used chicken because that’s all I had).
  5. Layer the beef first, pour some stock over the beef, layer the carrots and onions, then sweet potatoes over the top. Cover with cheese. Freeze for later, or bake uncovered at 350 for 30 minutes, broil for a few minutes :) There is plenty for leftovers!

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I made a mini one uncooked and put it in the freezer for JB for this week’s dinner. Next time I’ll make a few little small ones for the freezer ;)

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Happy Monday! Hope you had a great weekend ;)

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