Thai Curry Vegetables with Pasta

I P90X-ed most of the baby weight after Pea was born, but there are still a few stubborn pounds that refuse to go away.  Apparently trying to kick them out while dating your kitchen stove doesn’t work … I wonder, why…  ?  Since we turned vegetarian, the husband shed everything he had left.  It seems he burns a ton of calories even when he sneezes… MEN!

To keep up with the annoyingly handsome spouse, I decided to try running a marathon, but the man said something like: “NO! The kids and I will never see you if you start training”.  What he probably thought was:  “Oh NO! I will be trapped with these two screamers by myself for hours at a time!” 

So, instead we gave a try to the local climbing gym.  Even though we lacked a little bit of experience and a lot of tattoos, it proved to be a whole a lot of awesomeness!  If you learn safety rules, communicate, and trust each other, you are guaranteed to have a blast. Naturally, Dave advertised it to our friends as a cheap alternative to couples therapy.

Therefore, we are on our way to being healthy and breathtakingly gorgeous again.  California style! So, I’m proudly presenting a waste-no-food kind of recipe… California style…  Take whatever vegetables you have, steam them, and mix with pasta and this mild Thai style curry.   Healthy and pretty! 

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THAI CURRY VEGETABLES WITH PASTA

INGREDIENTS

  • 2 tsp vegetable oil
  • 1/4 cup cilantro stems, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1/4 cup cilantro leaves, chopped
  • 2 tbs red Thai curry paste
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • 1 15-oz can light coconut milk
  • 1/4 cup low-sodium vegetable broth
  • 2 tsp light brown sugar
  • 4 cups assorted vegetables
  • salt to taste
  • 1 pckg whole grain spaghetti or fettuccine

DIRECTIONS:

Wash and prepare the vegetables for steaming.  Peel, cube, or cut them if needed.

Cook pasta according to the package instructions.

On medium heat warm up the oil and saute cilantro stems and onion, curry paste, curry powder, and turmeric for about 1 min. Add the broth, coconut milk, and sugar, and saute for another 4-5 minutes.

Steam vegetables till done.  Mix them with curry.

Drain pasta after it’s done and add to the curry mixture.  Add salt if needed.

Garnish with cilantro leaves and serve.

Cheesy Chicken

Attention!  A reward is offered to anyone who can convince my son that there’s more to food than pasta! 

While we are waiting for that miracle to happen, my family is being stuffed with carbs almost every other day.  Jem likes them hot, plane, with lots of butter.  We try to add some color to our plates.

Here is an excellent make-ahead recipe – crunchy and cheesy outside and juicy inside, very well complimented by a serving of gemelli. Calorie heaven!

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CHEESY CHICKEN

INGREDIENTS:

  • 1 cup bread crumbs*
  • 1/2 cup cheddar cheese, grated
  • 1/2 fresh Parmesan cheese, grated
  • 1/4 tsp pepper
  • 6  boneless chicken breasts
  • 1/2 cup butter, melted

DIRECTIONS:

Mix together bread crumbs, cheeses, and pepper.  Dip chicken pieces in melted butter, then in cheese mixture.  At this point I like to freeze extras for future use (wrap each bundle in plastic, and place in freezer bags).

SERVING DAY INSTRUCTIONS:

Thaw completely.

Preheat the oven to 350⁰ F (175⁰ C).

Place chicken in large, shallow baking dish

Bake uncovered for 1 hr, until chicken is crispy.

Yields 6 servings.

Serve over your favorite pasta with your favorite tomato sauce!

* Unless you can find real bread crumbs without additives, or you are making your own, try Japanese bread crumbs “Panco”, the ingredients are much less scary looking than generic grocery store horrors, and they do provide an extra crunch

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