The Sun

The sun is shining. We have had over a week of straight rain and clouds and boy that can do very bad things to one's mood. Especially if you are already struggling with your mood!!! But today the sun is shining and the skies are blue. 

Lyrics from a Rihanna song, Towards the Sun.

Turn your face towards the sun

Let the shadows fall behind you

Don't look back, just carry on

And the shadows will never find you.

This is the new view from our kitchen.

So I have been thinking about art lately and living in the moment. I know that may seem like two separate topics but I think when one is creating art, they are completely in the moment and all else seems to fade away except the piece they are working on. 

These are two pictures I have hanging in my house. Both are extremely talented artists and young. Ray Friedman (left) and Sofia De Rossi (right). Forgive my depictions of their wonderful pieces. I think about their abilities to see things that others don't see or can see but can't translate. It is truly wonderful and incredibly inspiring. I hope they realize how talented they are. 

I have also been thinking again about cell phones and social media and its role in society, especially among children. I have such mixed emotions about it all. For example, I love the creative outlet that instagram can provide but I dislike the harmful ways in which kids can be hurt and the overt actions (and reactions) that can occur. I despise the completely passive aggressive patterns it can instill in kids. This is a different world that children are navigating now and I feel I have to allow them to participate because they need to figure it out but boy it does bring up difficult emotions for me. I want to make sure they don't forget to talk and communicate. As we know as adults, communication is so paramount.

I realize that I am participating on social media too, by posting on a blog, being on Facebook (with which I lately have a love-hate relationship) but I guess I am experiencing an awareness now, especially because of what I have been going through in my own personal life over the past few months. 

Finally, I have been struck by the very many mean actions among people. It takes more energy to be mean. Choose to be kind. It feels good and it makes the sun shine a little more. It makes the sky a little more blue and it turns the corners of your mouth upward.

Now, put on a song I can't listen to without smiling or tapping my feet (or downright car dancing). It is from Teen Beach 2 (don't laugh!! Or ok, laugh!!), Gotta Be Me by Ross Lynch, Maia Mitchell and Garrett Clayton, etc), and get cooking. 

My friend, Dana Friedman, gave me this recipe and I tried it on Halloween at her house. I made it the very next week and it was a huge hit with the family and so very SIMPLE. I also love the fact that you can personalize each bowl AND it is made in the slow cooker!!!!

Malaysian Pork Curry Noodle Soup, Family Circle, October 2015

3lbs boneless pork shoulder

1 large yellow onion, diced (I used half)

1 3-inch piece ginger, peeled and chopped

3 cloves garlic

2 cups unsalted chicken stock

1 can (13.5 oz) coconut milk

2T lime juice

1T curry powder

2 tsp sugar

1 tsp salt (I omitted)

1/2 tsp red pepper flakes

1 box (8 oz) pad thai rice noodles

Scallions and chow mein noodles (optional)

Place pork shoulder, onion, ginger and garlic in bottom of slow cooker. In a bowl, whisk stock, coconut milk, curry powder, sugar, 1/2 tsp of the salt and the red pepper flakes. Pour over pork. Cover and cook on high for 6 hours or low for 8 hours. 

Using tongs, carefully remove pork to a cutting board and shred. (Mine fell apart in the crockpot -I shredded with two forks in the crockpot). Stir in remaining 1/2 tsp salt into liquid and return shredded pork to slow cooker. Meanwhile, prepare rice noodles per package directions.

Divide rice noodles among 8 bowls (we used less), then ladle some pork and broth on top. Garnish with scallions and chow mein noodles, if using.

YUM! Enjoy and have a great day everyone. Happy Veterans Day - thank you to everyone has served and protected our country so that we can live the lives we live.

Changes upon changes

Thank you to the amazing friend who posted this on Facebook. I saved it without writing down whose it was so I apologize for not naming you.

Changes.

Changes.

It will be two years this weekend that we officially moved to Augusta, Georgia, for what was going to be strictly a two year stint. Two became three which has now become several. Probably the hardest decision we have ever had to make as a family is staying here versus going home. A ton of emotions, a ton of flip flopping, a ton of doubt and tears and yet a ton of excitement. We are also buying a new house so that we can start fresh as a family, together.

How do you ever know if you are making the right decision when both options are great and have their own positives? How do you know what is "right" for your family? How do you know what you "should" be doing in life? In the end, the most important thing is that we are together on this adventure. That we are experiencing all that is our lives in this very moment. The rest will fall into place.  The angst and the limbo have not been a friendly place to live and it is wonderful to set that aside and start living again.

Changes.

So, I got sick in April with walking pneumonia and during that time, I had a very severe bout of anxiety. As I have mentioned in previous posts, I have had a great deal of experience with anxiety with a touch of depression. Apparently there is something that can happen fairly rarely - I forget the name - where some people get sick and the combination of sickness, steroids, antibiotics and probably an underlying anxiety issue can have a severe setback. Well, that was me. It was not pleasant to say the very least. To also say that I haven't felt quite right since then is an understatement. I have a lot of stressors which have made things worse as well.

I am very hesitant to talk about this, especially in such a public forum. This is something that I have a hard time sharing with even my closest friends, but I force myself to do so. I do so because while I am concerned people will think I am weird or weak or too open or vulnerable, I actually believe that people need to know this happens to "regular" people.

Anxiety, like many issues, is not discussed on a regular basis, and when it is, it's with a hushed voice. I have recounted this story that a close friend likened my post partum anxiety with me wanting to kill my babies (This person confused my disorder with post partum psychosis - NOT RELATED AT ALL). Granted this was several years ago and things are a touch better, but still.....

So I talk about it because it takes strength to do so. A lot of strength. Talking about it also givesme something I can control. I am a pretty creative person who loves life, my family, my friends.  I am active and highly functioning but I am going through a pretty tough time. I asked for help. I reached out. This does not define me.  It is part of me for sure but it does not define me. I define me. There will be good days and there will be bad days for awhile, but I am looking forward to more good than tough ones. I love reading about the simple moments people experience on social media because it is inspiring. I am looking forward to finding myself in more simple moments too. Bird by bird.

And for those out there who sometimes feel this way, you are not alone. Even people you least likely suspect can have hard times too. Life isn't easy. We are all figuring it out. Together.

Now, put on Mr. Brightside by The Killers and get cooking!

This is the season I love. I want to start drinking more red wine, cooking sauces, wearing sweaters and boots and making fires. Alas, I do live in the south so it isn't quite the same, but the signs are still there. So, even though I am feeling this way, I am providing a dish I made over the summer, which is not so fall-like. Maybe I am grasping for just a little more summer in the back of my mind!! I had to post it though because I really love roasted tomatoes and this recipe calls for them.

So, here you go.

Pasta Salad with Roasted Tomatoes - Smitten Kitchen
Roasted Tomatoes
4 cups grape tomatoes
Olive oil
Salt

Oregano Dressing
1 big clove or 2 small cloves garlic
1 1/2 T dried oregano
1 1/4 tsp kosher salt, plus more to taste
Freshly ground pepper
3T lemon juice
3T red or white wine vinegar
1/3 cup olive oil

Assembly
1 lb dried pasta, a bite-sized shape of your choosing
6 oz crumbled salty cheese, such as ricotta salata, feta, queso fresco
1/2 cup pine nuts, well-toasted and cooled
1/2 cup pitted and rough-chopped olives of your choice
Salt and pepper
Handful fresh basil leaves, roughly chopped

Roast tomatoes: Heat oven to 300 degrees. Cover 1 to 2 baking sheets with parchment paper or a nonstick baking mat.  Cut each small tomato in half lengthwise and arrange cut side up in a single layer on prepared sheets.

Drizzle lightly with olive oil and sprinkle with salt. Bake in oven for approximately 90 minutes, until somewhat shriveled and dry to the touch, but not fully dehydrated. Set aside until needed, letting them cool.

Make dressing: Roughly chop the garlic on a cutting board, then add the oregano, salt and a few grinds of black pepper.  Mince the mixture with your knife, until it's a grainy herb paste. Transfer to a small bowl, whisk in lemon juice and vinegar, then slowly drizzle in oil, whisking the whole time. Taste and adjust as needed; you might need more salt or vinegar. You want a strongly flavored dressing that won't get lost in that big bowl of ingredients.

Assemble salad: In a giant bowl, place drained pasta, roasted tomatoes, cheese, pine nuts, olives, and toss gently to combine.  Add dressing to taste, along with any extra salt and pepper needed. Finish with basil.  Salad can be eaten right away, but will keep in the fridge for up to 3 days. (I liked eating this a little warm or room temperature instead of cold)

Enjoy and have a very happy day, everyone!!!

The Face of Resilence

Thank you to Mary Silveria for once again capturing both flowers and Martha's Vineyard. As you may know from my blog, I love flowers. I love their faces, the feelings they instill when you see them, the colors and the way they brighten every space. Almost like a smile.

You also may know that sunflowers are my favorite. The way they stand tall, even in undesirable conditions. They face the sun and the light. They are optimists and they are strong. When I lived in D.C., I tried an experiment. I planted 10 sunflower seeds in a window box outside my window in the shower. Window boxes are not deep. It wasn't in the sunniest spot. But....one grew and flowered. That little beauty defied some odds and bloomed. Resilience.

Sometimes when you are faced with something difficult, think of the sunflower. Think of the fields you see all over the world. Think of the seeds that regrow. Think of the strength to face the sun in the rain and wind. Think of the unity and similarity among them, even though they vary in shapes, sizes and colors.  Take a deep breath, know that difficult times pass and soon you will feel only the happiness when you see...the sunflower. (Thanks, Hayley, for these beautiful shots!!!)

Put on Golden by Travis McCoy, featuring Sia and get cooking!

Last night I was craving a summer meal. Originally I was going to cook steak and roast some tomatoes but then I was paging through Bon Appetit and this popped out at me. It was so simple and very, very tasty. A hit with everyone. I served with pierogies.

Dry-Rubbed Flank Steak with Grilled Corn Salsa - Bon Appetit, September 2015
Dry Rub
2T light brown sugar
1T ancho chili powder
1T paprika
2 tsp kosher salt
2 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp granulated garlic
1 tsp English mustard powder
1/2 tsp ground coriander
1/2 tsp ground cumin

Steak and Salsa
2T olive oil, plus more for grill
3 ears of corn, shucked
1/4 red onion, finely chopped
1 jalapeno, seeds removed, finely chopped (I forgot to use)
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
kosher salt, freshly ground pepper
1 1/2 lb flank steak

Dry Rub: Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak and Salsa: Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. (Please note: I just boiled my corn as usual for 4 minutes. I thought it tasted great that way too.)

Cut kernels from cobs and place in a medium bowl.  Add onion, jalapeno, tomatoes, cilantro and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.

Meanwhile, coat steak with all of dry rub, packing on more than once, if needed, and drizzle with 2T olive oil to help rub adhere.

Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into thickest part registers 130 degrees, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.

Return steak to grill just to recrisp (I omitted because I was STARVING) exterior, about 1 minute per side.  Transfer back to cutting board and slice against the grain. Serve topped with salsa.

Enjoy and have a happy day, everyone!

School has started after an incredibly fast summer....REALLY??

Wow. It has been a long time, my blog friends. Too long. I somehow allowed too many simple moments to pass me by and instead experienced the fastest summer of my life. Many wonderful experiences occurred between Walt Disney World, my daughters' first two concerts, their first time at sleep away camp, wonderful, albeit brief, visits to PA, Boston and D.C., a weekend or two on Hilton Head, enticing beach reads, great and fun times with family and friends. Tough times too because life is never all good and no one can ever pretend it is. But I have to be honest in saying I didn't pause often enough to really soak in the moments. When I did stop, I saw this....

Sometimes it is so easy to get caught up in your head and in the moment that you just go and you just move and you aren't really living in the present even though you appear to be. It is a trap because you experience life and all that is happening but do you really feel it? Do you really allow yourself to enjoy it fully in each special and simple moment? See, by sitting down and writing, I have to stop and think. I have to fully reflect on my present. I need to see my pup curled up near me sleeping in his Salty Dog bandana that he wanted Kelley to put on him. I need to focus on the cup of iced tea near me, unsweetened with lemon. Those who really know me, know how much I really love my iced tea. I need to focus on the fact that at 90 degrees, it is one of the cooler days this August. I need to close my eyes and listen to the sounds of summer. I think of my friends who are taking their children to college today and of my daughters that have just finished lunch at school and are in classes. I stop and notice everything going on around and inside me, and my shoulders relax. I take 3 deep breaths and I am here.

The times I enjoyed the most this summer were the spontaneous days - the ones where things just came up - a basic plan may or may not have been set but then ideas formulated on the spot and we just lived the day. I cherish those moments. Those were the very best. I am here.

Time to put on Locked Away by R. City and Adam Levine and get cooking.

Summer for me says lobster, blueberries, white sweet corn, really red, juicy tomatoes, cucumbers directly from the garden (not refrigerated), ripe plums, eating outside, being barefoot, ice cream (ok for me ice cream is a year round thing but you get my drift), the smell of food on the grill, the sound of my kids playing outside and a refreshing cocktail in my hand. This summer was the summer of the Moscow Mule. Even though school is in session, I have to remind myself that it is STILL SUMMER.

So, that said, I didn't cook a lot this summer. In part because I was traveling and in part because I was moving too quickly. BUT, one of my favorite dishes was from Bon Appetit in July, 2015. It was delicious but also very pretty, and INCREDIBLY EASY. You do need to like fennel to like this dish though. I do so I really loved it. Perfect on a hot summer day.

Shrimp Salad with Cucumber and Fennel, Bon Appetit, July 2015
2 lb. small shell-on shrimp (I used larger)
kosher salt
2 fennel bulbs, sliced crosswise 1/4 inch thick, fronds reserved
1 English hothouse cucumber, sliced 1/4 inch thick
1 small red onion, very thinly sliced into rings
1T finely grated lemon zest
1/4 cup (or more) (I chose more) fresh lemon juice
Coarsely ground black pepper
1/3 cup olive oil
1/2 cup small dill sprigs

Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.

Peel and devein shrimp (I bought mine peeled and deveined, tails on) in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper, just before serving. Salad can be made 4 hours ahead. Cover and chill.

Enjoy and have a really happy day, everyone!

A walk in the morning

Seeking clarity in beauty
Noises of everyday in the distance
Fade with every step
Intoxicating honeysuckle lined paths gently guiding along the way
Birds sharing their own stories through songs of the day
Bullfrogs rubber banding conversations heard in spurts
The sun's warm presence on my face
Helping me close my eyes and take in the moment
Water flowing in the distance overshadowing my mind's chatter
Dragonflies exploring in all their wonder
The trot of my Chappy on the boardwalk providing percussion for the day
The moss giving indication of where we are today
Anhingas enjoying their own view on the water behind a fence where additional surprises are to be found by those willing to see
The continuous spider web along the wooden fence screaming interconnection between all things
The shade of the trees bringing breezes to the warmth of the day
The cushion of shedding bark lightening our steps
The bridge that is a beacon bringing us closer to reality
Silos signaling the end of our experience or maybe it's just the beginning
A new perspective
A little more space
A little more open
A little more clarity
Ready to continue my day again

Put on Renegades by X Ambassadors and get cooking!

I made salmon the other night and it was delicious! I thought I had already placed on the blog but apparently I hadn't so here it is! Couldn't be easier and really was a meal in a packet. I did make a side salad as well.

Salmon in Parchment with Horseradish-Yogurt Sauce, Dinner, A Love Story via Bon Appetit, November 2013
Packets:
1 tsp mustard seeds (could use more or straight Dijon)
1 bunch Kale or flat-leaf spinach, center ribs removed, torn into 2" pieces
8 oz baby Yukon gold potatoes (about 6), unpeeled, very thinly sliced
2 medium shallots, thinly sliced
4 6-oz skinless salmon fillets
Kosher salt and freshly ground pepper
1 lemon, very thinly sliced, seeds removed
2T olive oil

Sauce:
1/2 cup plain yogurt
2T chopped fresh dill
1T Dijon mustard
1T prepared horseradish
Kosher salt and freshly ground black pepper

Preheat oven to 400 degrees.  Toast mustard seeds in a small dry skillet over medium heat until golden and some begin to pop, about 1 minute.  Transfer to a small plate and let cool.

Lay 4 rectangular pieces of parchment paper on a work surface. Place kale off-center on each sheet; top with potatoes, shallots, then salmon; season with salt and pepper. Top fish with lemon slices and mustard seeds; drizzle with oil.

Fold parchment over fish and crimp edges tightly to form a sealed packet.  Packets can be assembled 6 hours ahead; chill.

Place packets on a large rimmed baking sheet. Bake fish 20 minutes. 

For sauce, whisk yogurt, dill, mustard, and horseradish in a small bowl.  Season with salt and pepper.  Can be made 8 hours ahead.  Cover and chill.

Carefully open salmon packets and serve fish with horseradish-yogurt sauce.

 Enjoy and have a very happy day!!

Circle of Life

As you may have realized, I took a bit of a break from my blog over the month of March. I am not sure why exactly but I think that a break is sometimes a good thing in life. You are able to gain some perspective and return refreshed.

We had a crazy time gearing up for the Masters again, getting the house ready, organized and in order. So much has to wait until the last minute but the feeling of accomplishment when you walk out your door is a nice one, a relief.

Before I get to vacation though, I wanted to share something that happened last night. You hear and you know about the circle of life but when something happens that demonstrates it in such a meaningful way, you need to stop and really acknowledge it.

I had a very difficult time falling asleep last night. My mind was racing.

My headmaster for the 14 years I was at Moravian Academy in Bethlehem, PA was Mr. David Devey. I may have mentioned him before in my blog. He worked with my father for most, if not all, of his 35 years at the school. The Devey family are friends and an extremely special group of wonderful people. Carol Devey was my babysitter at times and my memory of those times is always present in my mind.

When Mr. Devey walked in the room, we all stood up. We had to, of course, but we also would never dream of not doing so, out of sheer respect for the man. He greeted every single student with a firm handshake every day at the Lower School. He began every school year with all students at the flag pole, booming Hip, Hip, Hooray three times, in a way that brings a smile to my face to this day. His sense of humor was impeccable but his words of wisdom even more memorable. He was firm when he needed to be and Mr. Devey showed me deep compassion and empathy at a very difficult time in my life in elementary school. Simply, he inspired me to be a better person every day. His presence was extremely visible at all school events, and I mean all school events, and last night he passed away with his family beside him at the age of 85 years old.

Last night, around the same time that Mr. Devey passed away, my dear, dear friend gave birth to a baby boy. They didn't know each other and they were in different parts of the country but the circle of life was witnessed by me last night. Pretty meaningful moment, I must say.

Vacation in Turks & Caicos was truly amazing. I was quite emotional when I left on Saturday and I think it was because we were in a beautiful setting, with family, and able to live in the present. We went on a catamaran and snorkeled and went SNUBA and on jet skis and ate amazingly well and relaxed and read and laughed and played games and swam and kayaked and was able to just be. Visiting underwater through SNUBA and snorkeling was almost addictive - seeing the beautiful fish and the habitat in which they live. Hearing them nibble on the reef and realizing we are just visitors, or should just be visitors in their world.

A very happy place.

Put on Elastic Heart by Sia and get cooking. Also you tube this video if you haven't seen it already.

So, today's recipe is from Bon Appetit, January 2015 and is a Cheater's Porchetta. It is incredibly easy, very delicious and I served with roasted tomatoes, pilaf and a simple Belgium endive salad with radishes and an apple cider vinaigrette. I could have sworn I already posted the roasted tomatoes recipe I use often from Martha Stewart but I haven't so that will be in a future post. They are yummy.......

Weeknight Porchetta, Bon Appetit, January 2015
4 garlic cloves, finely chopped, plus 2 heads, halved crosswise
1T coarsely chopped fresh rosemary, plus 4 sprigs
1T fennel seeds, coarsely chopped
1 1/2 tsp kosher salt
2T olive oil, divided
Freshly ground black pepper
1- 1 1/2-lb pork tenderloin
4 slices bacon

Preheat oven to 425 degrees. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1T oil in a small bowl; season with pepper.

Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top.  Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1T oil.

Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145 degrees for medium, 40-45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Calories 300, Fat 15 g, Fiber 1g, Serves 4

It is a yummy and fast meal! Enjoy and have a great day, everyone!

Happy Blog Anniversary!

Jeff Boodman is an excellent photographer and I appreciate him allowing me to post more than a couple of pictures on my blog.

Happy Blog Anniversary. This is my 64th post and I have had close to 9300 page views in my first year of blogging. Thank you to my friends for the suggestion and encouragement to start this blog a year ago today. This isn't Smitten Kitchen. This isn't Dinner, A Love Story or any other huge blog obviously. But, it is mine. My little blog.

One year ago today, I sat and wrote my first entry. It was entitled, Blogging, a new world. I was really nervous to share about myself and my feelings. You know, putting myself out there. As I said, this was originally going to be strictly a cooking blog but somehow that didn't feel quite right so it really is a mish mash of different things, including cherishing the simplest moments in life. I hope you have enjoyed reading as much as I have enjoyed writing.

So feel free to provide feedback - public or private. Is there any kind of dishes you would like to see or blog entries you enjoyed reading?

My two thoughts for the day.

One of my favorite people in the world has said - your greatest strength is often your greatest weakness. This is so, so true. You know the age old recruiting question that I really despise - what is your weakness and everyone always answers with something like - I am a perfectionist. The weakness that is really a positive.

Well - think about your greatest strength and then think about your greatest weakness. Are they related? For me they are. I have many weaknesses (I am human after all - I also have many strengths) so we will pick one for this blog. I feel things deeply. I feel people's feelings deeply. Especially my children's.....yes, many of my friends and family will now say - too much.

I feel emotions too deeply.  I find it hard to separate myself at times. It is a strength to have this ability and it has helped me in many circumstances but it also can hurt me. Taking deep breaths and finding some space within my body and therefore in situations and with those close to me helps me. Awareness is key. I was feeling particularly close to something one day recently and I did some yoga. It provided me clarity and the ability to keep those feelings in perspective. I am not saying to do yoga every time you feel too close to something, but find a way to distance yourself and find space.

Second. Dance. Yes. You heard me or shall I say read me....Dance. Dancing lets out such stress and anxiety. There was one particular night with my book group and a dear friend said kinda randomly - sometimes I just feel like I have to dance, or something to that effect. We all laughed...hard...in that moment....and my poor friend has never been able to live that down.

Admission time. She is right!!

I love dancing. I don't get many opportunities to dance so I go to a gym class or two where I dance. Wednesdays are my day to take 2 classes back to back so by 10:45 a.m. I am exhausted but I can't not go to this zumba toning class after my really hard cardio, core and strength class because the music is great and you are moving the entire time.

And I dance. I may not be that great but I really like it and it is hard. And if I really like it then that means it is worth doing. It doesn't matter how good you are at something as long as you like it. And chances are if you really like doing something and you keep doing it, you will improve. So, get out there and dance or find a way to release tension in your body. Jump up and down and wiggle your arms (like Jacqui does in yoga) or do some jumping jacks. Or just shake your booty. I guarantee you will feel better!! And don't forget to smile!!

Put on FourFiveSeconds by Rihanna, Kanye West and Paul McCartney and get cooking.

This was a surprisingly delicious meal and incredibly easy. I know people have a love-hate relationship with curry but this dish really does not have a strong curry flavor and the kids will love it because they can really make the dish their own - so think taco bar with a twist. I halved this recipe and really shouldn't have done so....I would've loved more leftovers. We also made steamed carrots on the side which added a nice taste to the meal.

Chicken Curry Bar - Cooking Light, March 2015
1T canola oil (I used vegetable)
1 large white onion, vertically sliced (I used sweet)
2 garlic cloves, minced
2 lbs skinless, boneless chicken thighs, cut into 1-inch-thick slices (I bought breasts instead mistakenly)
2 tsp curry powder
1 tsp salt (I used less)
1 cup unsalted chicken stock
1 cup light coconut milk (I used the whole can)
1/2 tsp crushed red pepper
1/2 cup flaked unsweetened coconut, toasted (I omitted)
1/2 cup slivered almonds, toasted
1/2 cup golden raisins
1/2 cup dried banana chips (I omitted)
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced mint leaves
8 lime wedges
4 cups precooked brown rice (I used more like 1 1/4 cups)

Heat oil in a large skillet over medium-high heat.  Add white onion and garlic; sauté 5 minutes, stirring frequently. Add chicken, curry powder, and salt, tossing to coat.  Cook 7 minutes or until chicken is thoroughly cooked, stirring occasionally.

Add stock, coconut milk, and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until sauce thickens, stirring occasionally.

Place coconut, almonds, raisins, banana chips, green onions, cilantro, mint, and lime wedges each in small serving bowls.

Spoon 1/2 cup rice into each of 8 shallow bowls; top each serving with about 3/4 cup chicken mixture. Serve immediately along with toppings.

Enjoy and have a happy day, everyone!!