What’s for dinner? must be one of the most frequently asked questions between a married couple. It’s definitely one of Mike’s favorite questions. During high school, he’d call his dad at work almost every day after school to ask him what was for dinner.
What’s for dinner is also the title of a new series here on Things After the Rings where I’ll share what we’re having. And you’re in luck, today I have two meals to share.
Tuesday night we had grilled cheese and tomato soup, a quick, easy, comforting meal that is perfect for a chilly fall night.
Must use Land O’Lakes American Cheese, the taste is just so much creamier than other American cheeses. [Please do me a favor and give up on Kraft singles. They’re not even real cheese and they taste terrible. Believe me, you’ll thank me for it.]
I like mustard on the inside of one slice of bread. Real butter is a must too.
Last night we had curried chicken and rice.
I was tutoring one night and this dish was cooking on the stove as worked. It smelled amazing so I asked the mom for the recipe. Here it is:
Fast Curried Turkey with Rice serves 4-6, total time about 30 mins
- 2 T butter, margarine or oil – your choice [of course I vote butter]
- 2 tsp curry + ½ tsp cinnamon + pinch cloves
- 2 cups diced onion
- 1 lb. boneless turkey or chicken breast meat, cut into 1-inch cubes
- 1 apple, peeled and diced (or use a green apple & don’t bother peeling)
- ½ cup golden raisins
- 1 cup long grain or Basmati rice
- 2 cups chicken stock or water, or combination
- 1 cup frozen peas, thawed
Heat a 2-quart heavy saucepan over medium heat. Add the butter and melt, then add the curry mixture. Cook for 1-2 minutes, until spices become fragrant. Add the diced onion and sauté until soft and golden. Add the turkey, apples and raisins and sauté for 5 minutes, stirring occasionally. Add the rice and stir. Add the stock/water, bring to a boil and cover. Cook on medium-low heat until the rice has absorbed all the liquid, about 20 minutes. Add the peas during the last few minutes to heat through, then toss and serve.
Notes from the recipe I received:
You can eat the peas separately if you prefer. Another tip: if you cook it too long with the peas, they’ll get dull green and mushy. If you prefer green and crisp, add them right before you’re going to eat. If you are a fan of Indian food, this dish goes well with yogurt and cucumber raita, or Greek tzatziki.
My notes:
Though it’s not spicy, it has a nice heat to it. I would definitely recommend serving it with raita or tzatziki on the side as suggested above. The first time I made this I let it simmer too long and it was a bit dry. Last night I let it simmer for 15 mins plus a few more mins for the peas and it turned out better.
Enjoy!
I’d love to know:
What else would make the list of Most Frequently Asked Questions Between a Married Couple?
What are you having for dinner this week?
