All posts tagged curry

Meatless Monday: Roasted Cauliflower Soup

Published March 24, 2014 by jenmatteson

It’s fairly well-known that I am an extremely organized person, but I just wanted to share a quick peek at what my kitchen looks like when I have several projects going on at once.

My kitchen while working

To me, it all makes sense.  But if someone walked in and saw this, I’m sure they’d think I lost my mind.

Seemingly kitchen in disaray

If you can believe it, this is actually fairly organized and clean for me making more than two things at once.  I think I was making muffins, two types of bread, cookies and soup.

We’ve been on an insane soup and salad kick lately, and this was our most recent.  Seeing as though it is still winter, feeling like deep in the winter, though spring is supposedly on the way, soup is the most comforting meals.  An entire bowl or a cup paired with a salad or sandwich is pretty much what we’ve been eating for the last few weeks.  Sad, I know, but it’s soooooo good (plus quick and easy)!

Roasted Cauliflower Soup

The cauliflower has a slightly sweet taste from roasting, but the curry brings it all together and rounds out the flavor.  The original recipe calls for whole milk, but it was so creamy on its own, I didn’t even add any.  This is a unsuspectingly hearty soup at a very low price!

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Source: Adapted from Food and Wine
Servings: 4-6


1 head of cauliflower, halved, cored and cut into 1 1/2-inch florets
1 tsp cumin seeds
1 tsp curry powder
1/4 cup olive oil
kosher salt
fresh cracked black pepper
1 small onion, finely diced
3 tbsp. butter
1 bay leaf
4 cups water


1. Preheat oven to 375 degrees.  On a foil-lined baking sheet, toss cauliflower with cumin seeds, curry powder and  3 tablespoons of the oil.  Season generously with salt and pepper and roast for 25 minutes, turning occasionally, until cauliflower is just tender.

2. In a large saucepan, heat the remaining 1 tablespoon of oil over moderate heat and sauté onions until softened, but not browned, about 5 minutes.  Add roasted cauliflower, butter bay leaf and water and bring to a boil.  Reduce heat to simmer until liquid is reduced and the cauliflower is tender, about 15 minutes.  Remove and discard bay leaf.

3. Using an immersion blender, puree soup until smooth.  Using a blender would work here as well if you don’t have an immersion blender.  Season to taste with salt and pepper and serve.

Recipe Swap: Honey-Glazed Chicken Drumsticks

Published July 27, 2012 by jenmatteson

This was my second recipe swap, and this time it was bloggers choice.  What that means is each person is assigned a blog and allowed to choose one recipe from that person’s blog to make and write about.  It’s even more of a surprise than a themed swap because not only do you not know who got assigned to your blog, but you have no idea what they will make.

I was assigned Colleen’s blog, Does Not Cook Well With Others (which isn’t true by the way, she has been considering changing the name of her blog and seems quite capable and willing to cook very well with others).  From getting to know her through her WC identity, I was positive she was more of a baker, and after visiting her blog, I was right.  Oh great…me, baking again!  But she also had several savory dishes to choose from, so I wasn’t destined to make another dessert that Nate and I can’t finish.

As you may have guessed, I prefer eating chicken breasts rather than thighs and drumsticks.  However, I did have a bunch of frozen thighs and drumsticks in the freezer from a fantastic sale my local grocery store was having.  Once I came across Colleen’s Honey-Glazed Chicken Drumsticks, I knew that was the swap recipe for me!

Many times when I find recipes I want to try from other bloggers, I generally will change quite a few things, the ratio of ingredients, or even just use their dish as an inspiration for something new.  However, the swap rules don’t really allow for those types of changes.  Although substitutions are acceptable, the point is really to make someone else’s recipe.  I pretty much kept everything as is, besides adding a little more soy (I was afraid of the sauce being too sweet), and then broiling at the end of baking to get a nice crisp on the outside of the chicken drumsticks.

The end result was fantastic!  The skin got nice and crisp on the outside with the flavors of the seasoning shining through, and the meat was super moist.  The addition of the soy-honey glaze was a perfect combination of salty and sweet.  I took a leftover drumstick for lunch the next day, and I swear it was better than day 1.  If you don’t have drumsticks, you could certainly use the glaze for thighs, breasts, or even wings.

Honey-Glazed Chicken Drumsticks

Source: Adapted from Does Not Cook Well With Others
Servings: 4


3-4 lb chicken drumsticks
1 tbsp paprika
2 tsp curry powder
2 tsp cumin
salt and pepper
4 tbsp soy sauce
2 tbsp honey
1 lime, quartered


1. Preheat oven to 425 degrees.  Line a baking sheet with foil and spray lightly with cooking oil.

2. Place chicken breasts in a large bowl or plastic zip top bag.  Season with salt and pepper.  In a small bowl, combine paprika, curry and cumin.  Pour seasoning mix over chicken, cover or close bag, and shake to evenly coat drumsticks.

3. Place drumsticks on baking sheet and bake for 15 minutes.  Flip chicken and bake for another 10 minutes.  Remove from oven and turn to broil.

4.  While chicken is cooking, combine soy and honey in a small bowl and whisk until combined.  After flipping the chicken and baking for the last 10 minutes, remove from oven and pour most of the  soy-honey glaze over the top (reserving some for serving).  Broil for 5 minutes, or until glaze is sticky and chicken skin has started to crisp.  Serve with a lime wedge and additional glaze if desired.

Honey Mustard Chicken Skewers with a Kick

Published July 13, 2012 by jenmatteson

Yet another chicken recipe.  But, at least I keep it interesting!  Honey mustard in general is not one of my favorite things, but I don’t despise it by any means.  Just, well…not enough spice for my palate and there are so many other options!  But, I saw these grilled honey mustard chicken skewers and was intrigued by the curry powder.  Plus, not everyone likes spice as much as I do, and I must have some entertaining meals, right?

After a super hot day at the beach with some of our best couple friends, I was really happy I had already prepared the chicken so all we had to do was skewer and grill it.  Also, Kimmy J chopped and skewered the vegetables.  Nice work 🙂

Since Nate is my personal griller, I assumed that he and his bestie, who is also Nate, would do the grilling while the girls relaxed in the sun.  That wasn’t the case.  A storm was a-brewin’ and it was imperative that we get the chicken and veggies grilled and run for cover.  Inconveniently for Nate and Nate, they were in the middle of a baseball game, so God forbid they wait to finish it and grill our dinner.  So Kimmy J and I happily went out to grill the food.  Just as we were finishing up, the boys came out and asked if we were ready to start grilling.  Uhm, yeah…it’s done already, but thanks anyway.  We got in and ate these delicious skewers, and just as we were finishing up, the storm came through.

I marinated the chicken overnight, mostly because I knew we’d be a the beach all day the next day, but also because I wanted the flavors to sink in and really tenderize the chicken.  Instead of yellow mustard, as the original recipe called for, I used a Chardonnay Jalapeno Mustard.  Great choice!  If you don’t have something similar, go ahead and use whatever mustard you like, yellow, Dijon, horseradish…really, whatever you like.  I didn’t add as much honey as the original called for either; I didn’t want it to be too sweet.  The result was amazingly tender, juicy, flavorful chicken.  I know some people either like curry or they don’t, so if you don’t like, you can always omit it.  But if you do like it, the hint of curry is an excellent addition to this marinade.

Honey Mustard Chicken Skewers with a Kick

Source: Adapted from A Farm Girl’s Dabbles
Servings: 4


1 tsp olive oil
1/4 cup honey
3/4 cup mustard (use whatever kind you like – I used a Chardonnay Jalapeno Mustard)
2 tsp curry powder
salt and pepper to taste
3-4 boneless skinless chicken breasts, cut in 2-inch pieces


1. In a medium bowl, mix together olive oil, honey, mustard, and curry.  Add salt and pepper to taste.

2. Place chicken breast pieces in a large zip-top bag and cover with 3/4 of the mustard sauce.  Reserve the remaining sauce in an airtight container for drizzling or dipping.  Marinate chicken for at least 4 hours, up to 24 hours, in the refrigerator.

3. If you are using wooden skewers, be sure to soak them for at least 30 minutes, up to one hour before grilling (I recommend investing in some nice metal skewers!).  Preheat grill to medium heat.  Skewer chicken and grill until cooked through, turning every 3-4 minutes, about 12-15 minutes total.  I like to separate my veggies and meat when on skewers because of varying cooking times.  Do as you please.

4. Drizzle with remaining honey mustard sauce before serving, or use as a dipping sauce.

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