my curry of solitude

“No more pencils. No more books. No more teacher’s dirty looksOut for summer. Out till fall. We might not come back at all. School’s out forever. School’s out for summer…”
~Alice Cooper

Yup that’s right, school’s out for Summer— and frankly not a moment too soon. I was quickly approaching my school year breaking point. I’m tired of remembering assigned snack days, helping with school projects, making lunches and yelling “hurry up we’re late!” on a daily basis. I need the slower pace of Summer; the laid back mornings, the swimming after dinner evenings. I need a break.

My parents had planned on coming to spend a few days with my kids the first week of summer vacation, they would all get some quality time together and I would get a few more uninterrupted days at the office. However as a surprise (and perhaps because they sensed my approaching breaking point) they instead offered to take the kids back to Connecticut with them for the better part of the week. “What do you think?” they innocently asked. “Are you kidding… They’re yours!” I said tripping over my own feet in the mad dash to get upstairs and pack their suitcases before anyone realized what had just been agreed to. Naturally the kids were just as overjoyed as I was at the idea of a week at Grammy and Grampy’s house. (It’s common knowledge that the rules at their house only vaguely resemble the rules at home. And when I say vaguely, I really mean not at all.) So off they went with barely a backward glance and off I went to enjoy the quiet of a child-free home. And blissfully quiet it was.

Flash forward 24 hours— My husband comes home and announces that he has to go away on business while the kids are in Connecticut. “Wait. What? Do you mean to tell me that I will be here all alone?” Yup that’s right folks. I was alone for 24 hours. Alone. Let me type that again… ALONE. It was wonderful. Sure I had to make the coffee and empty the dishwasher (typically my husband’s jobs since he gets up earlier than I do) and sure the damn dog killed another bird and it was up to me to pick up the mangled carcass; but that was a measly price to pay for 24 hours of me-time.

I have a girlfriend who eats cold cereal whenever she’s home by herself at dinnertime. Her theory is one bowl + one spoon = zero kitchen mess. I’m the exact opposite. When mine is the only palette I have to please I cook exactly what I want regardless of the prep and process involved. I pull out every pot and pan, make a mess and leave the disaster to be cleaned up when I’m good and ready. With this in mind I spent the “afternoon of my aloneness” (that’s how I plan to refer to these 24 hours when I think back on them fondly) mulling over what to make for dinner. Something spicy (of course), maybe with seafood and definitely the kind of meal the kids would moan and groan over. I ultimately decided to make a curry; a shrimp and coconut green curry to be exact.

It turned out to be exactly the type of meal an afternoon of aloneness begs for. A meal that made this “loves her family but not missing them one iotia and couldn’t possibly be enjoying the solitude more” wife and mother very, very happy.

Shrimp and Coconut Green Curry
This was a delicious dinner… and I was the perfect dining companion.

green curry

1 tbsp. coconut oil
3 fat scallions, sliced thin
2 tbsp. Green Curry paste
1 tbsp. fresh ginger
4 cloves garlic, minced
1/2 lb. raw shrimp, peeled and deveined
5 oz. button mushrooms, sliced
1 sm. yellow pepper, cored, seeded and sliced
a handful of dandelion greens, roughly chopped
13.5 oz. can unsweetened coconut milk
2 tsp. fish sauce
1 tsp. light Tamari soy sauce
1/2-1 tsp. ground cayenne pepper
2 tbsp. fresh basil, julienned
Jasmine rice, for serving
fresh cilantro, for garnish
diced chilies, for garnish

  1. In a large high sided skillet or wok melt the coconut oil. Add half of the scallions, curry paste and ginger and cook for 1 minute.
  2.  Add to the pan the garlic, shrimp and vegetables and cook for 2-3 minutes. Add the coconut milk, fish sauce, Tamari and cayenne pepper and allow to simmer until the shrimp are pink and cooked through.
  3. Remove the pan from the heat, stir in the julienned basil (adding it at the end will keep it green) and serve over Jasmine rice. Garnish with fresh cilantro, diced chilies and additional Tamari if desired.
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lovin’ the herb

I love to grow fresh herbs. I love the smell of fresh herbs. I love to cook with fresh herbs. There’s nothing that says summertime to me more than overflowing pots of lush herbs on my back steps; it makes me happy just to look at them. Sometimes I run my hand along the rosemary or sage stems just to let them give off their lovely aroma. And who doesn’t love the way fresh basil smells. I’ve been thinking I just may start rubbing the leaves behind my ears as my summer scent. Anyway with all these wonderful herbs around I try to use them at every opportunity and since the more you clip herbs the more abundant they become, it’s really a win-win situation.

Finding uses for fresh basil is really a no brainer— as soon as Jersey tomatoes start hitting the farmers market I make a simple caprese salad or a Sweet Summer Sauce with my homegrown cherry tomatoes. Abundant amounts of oregano go into my Smokey Baked Beans, I use fresh rosemary on roasted potatoes and to marinade pork, cilantro has a starring role in my Spicy Corn & Black Bean Salad and what would Herbed Drop Biscuits be without fresh thyme. However as tasty as these few dishes are, they don’t really put a significant dent in my herb supply. I’m always looking for new ways to work fresh herbs into my cooking and my latest creations are a brush on grill sauce for chicken and a creamy buttermilk salad dressing.

The grill sauce is a super simple way to give some fresh summery flavor to chicken or vegetables without much advance prep. Sure it makes a mess of the grill, but the you’ll enjoy dinner so much it will totally be worth a few extra minutes with the grill brush. And the salad dressing is something like a healthy hybrid of caesar and ranch, it turns nothing fancy greens into a salad worth serving guests.

Here’s wishing you a Summer filled with lovely sights, sounds and smells.

Buttermilk & Fresh Herb Salad Dressing
Say so long to that bottle of store bought dressing and hello to yum! I usually sprinkle a bit more shredded parmesan on top of the salad and sometimes a few slivered almonds.

herb salad5

2 tbsp. fresh basil
2 tbsp. fresh dill
2 tbsp. fresh parsley
1 tbsp. fresh tarragon
3 tbsp. sweet onion, diced
2 cloves garlic, chopped
2 tsp. lemon juice
4 tbsp. light mayo
3 tbsp. plain low-fat yogurt
2 tbsp. light sour cream
1 cup reduced fat buttermilk
2 tbsp. shredded parmesan cheese
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. smoked paprika
1/8 tsp. black pepper

  1. Place all ingredients in the bowl of a food processor and pulse until the herbs are finely minced and the ingredients are fully blended.
  2. Pour into a glass jar and chill overnight, allowing flavors to blend, before drizzling over salad greens and serving.

Grilled Chicken with Fresh Herb Sauce
You can brush this on the chicken or vegetables as you grill them. It will make a mess of the grill, but it’s totally worth it!

herb grilled chicken

6 cloves garlic, smashed
1/4 cup apple cider vinegar
1 tbsp. fresh oregano leaves
1 tbsp. fresh parsley leaves
1 tbsp. fresh rosemary
1 tbsp. fresh thyme leaves
1 tbsp. honey
1/2 teaspoon salt
1/2 cup olive oil
1/8 tsp. cayenne pepper
1 package of chicken, thighs or breasts

  1. Place all the ingredients in the bowl of a food processor. Allow to run until herbs are minced and a thick sauce has formed.
  2. Heat grill to medium-high. Brush the chicken with the sauce and begin to grill. Flip and continue to baste with the remaining sauce until chicken is completely cooked.
*adapted from serious eats