The flu hit Merideth and I hard at the beginning of this year, so we wanted to make meals that we low key, warming, and flavorful enough to soothe our sniffles. With its warm spices and forgiving ingredients, curry is my go-to comfort food. I mixed my own curry powder for this out of turmeric, paprika, ginger, white pepper, and a pinch of salt, but any curry spice you have on hand will make a tasty dinner. I also roasted my own whole chicken (part of my stubborn determination not to turn on my heater in Florida), but to make this even easier, you can use a premade, grab and go chicken available at the grocery store or deli.
- Whole chicken, cooked (or store bought rotisserie chicken)
- 2 cans coconut milk
- 4 tbs garam masala or other curry powder
- 3 tbs fish sauce
- 2tbs tamarind paste
- 2 tbs fenugreek
- 1 cup grape or cherry tomatoes
- 2-3 shallots, diced
- 4 cloves garlic, minced
- 3tbs butter
- 2 cups spinach
- Cooked rice, to serve
- Debone cooked chicken and put bones into a medium pot. Cover with 6 cups water and simmer until reduced, about 30-45 minutes. Turn off heat.
- Melt butter in a large pot. Add diced shallots and minced garlic and cook until onions are translucent, about 5 minutes.
- Add coconut milk and garam masala to pot and simmer for 5 more minutes.
- Cut incisions in the tomatoes and add tomatoes and chicken to pot and ladle chicken broth into the mixture until curry has reached desired consistency.
- Simmer for 30 minutes and serve over rice!
Merideth and I are big fans of MasterChef and their “stunning” dishes, including the signature “me on a plate” entries. In honor of the newest season, Merideth and I made our own signature dishes! For me, it’s scallops and a spinach strawberry salad. Probably not MasterChef worthy in its complexity, but tasty, light, and protein rich! Scallops and spinach are also high in iron, which I am usually low in due to my exercise.
There are two types of scallops you’ll commonly find: bay and sea scallops. Usually, I get sea scallops, as they are larger and better for pan-searing, but I didn’t pay close attention and got bay scallops for this dinner instead. No worries though – bay scallops are well suited for stir-frying! In both cases, seasoning with salt, pepper, and some lime juice is all you need.
- 1/2 lb scallops (about 25)
- Canola oil
- Salt and pepper
- Lime juice
- Vinegrette: red wine vinegar, olive oil
- Lay out scallops on a cutting board or plate and pat dry. Season with salt and pepper and let sit for about 5 minutes. Pat dry again.
- Heat canola oil in a skillet on medium-high heat and add scallops. If using the larger sea scallops, sear for 2-3 minutes on each side, or until the top and bottom are caramelized. If using smaller bay scallops, stir fry for about 5 minutes or until scallops feel more dense.
- Meanwhile, slice strawberries and use to top spinach salad. Dress with oil and vinegar!
Wine Pairing: I usually prefer red wine, but this goes well with a Sauvignon Blanc or, if you’re feeling fancy, some bubbly!