One of the biggest challenges with eating healthy and in an affordable fashion – is time. There are hundreds and hundreds of websites that offer quick fixes and tips but after a 10 hour day at the office, regardless of how easy it seems, the idea of standing in front of a stove and cooking dinner – kind of sucks. It’s far easier to pick something up on the way home or have something delivered.
The thing about eating take out regularly is that you have no control over the amount of sodium and/or unhealthy cooking oils in your food. I usually fall back on Chinese Take Out which might be the poster child for the salt and oil issue. So, what do you do? Sometimes you have to suck it up and make yourself a tasty, fresh, and healthy meal. It’s likely you will fall asleep on the couch at 7PM afterwards but hey – I’m still cool right? I mean you. Yeah.
Lately, I have been doing this in an easy and not perfect way. I have been playing a kitchen game with myself called “Will it curry?” I bet that most of you reading this have a slew of objects in your pantry that you have always meant to cook with but just haven’t had the time. For me, I always have lots of canned beans and coconut milk at the ready. The coconut milk in my pantry is what has led to my new game.
Last night’s experiment was peas and pearl onions. I had cooked a few chicken breasts the night before in coconut oil and half a cup of beer. I coated them liberally with cayenne pepper and turmeric. Knowing this, I set about to experimenting. In the recipe below feel free to use any cooked chicken you have – and if you don’t, go to Wegmans and buy one of those plain rotisserie chickens for 5 bucks.
Below is a real way to make a quick dinner curry (about an hour and a half with prep) and the 15 minute screw it option. For meatless versions – omit meat. I usually up the mushroom count on meatless ones.
The Real Way:
-1. Heat coconut oil in a skillet. Sauté One chopped onion and one jalapeno (two thai chiles if you can find them – I never can) for 4 minutes. Add two teaspoons of grated ginger, two teaspoons of minced garlic, and two tablespoons of oriental curry powder (You can also add two stalks of cleaned and finely chopped lemongrass). Cook for 2 minutes. Add two cans of coconut milk. Add a tablespoon or two of fish sauce and/or oyster sauce. Squirt some Sriracha in there. Add whatever kind of chicken you are cooking – so long as the meat total isn’t greater than 3 breasts. Simmer until chicken is cooked (165 – buy a meat thermometer). Add whatever veg you want. Cook it until it is just done and serve it all over rice with some fresh lime juice and cilantro.
The screw it I am tired and tomorrow is going to suck quick dinner curry:
Curried Peas and Pearl Onions:
1 bag frozen peas and pearl onions
3 chicken breasts cooked and chopped
1 can coconut milk
2 tablespoons oriental curry powder
2 teaspoons of fish sauce
1. Coconut milk goes in pan. Add bag of frozen veg. Bring to simmer.
2. When the veg is soft, add everything else, stir to combine and cook for 5 minutes.
4. Eat on a couch, with a beer, fall asleep with stains on shirt.
Healthy as hell and quick. Either way. Oh and I made enough to have some to eat the next day. Healthy lunch. Fair enough.