Summer Squash, Carrots, Cauliflower, Broccoli, and Mushrooms in Light Green Curry

Time to announce the winners of the giveaway. I used my own personal random number generator- my 7-yr old son. I told him to pick 2 numbers between 1 and 77 and he chose-56 and 39.
So the winners are: # 39-Cat who said "What fabulous books! I would love to win the LunchBoxes and Snacks one, but mmmm.... cupcakes! :)"
and #56-Would love to win!!!
stutzman.cara@yahoo.com
Update: Cat- if you see this please email me, so I can send you your cookbook! my email address is on the right hand corner of my blog. Thanks!

I will be emailing both of you asap and getting your cookbooks out in the mail.
Thanks to everyone that entered!

Now, onto today's delicious food.
This is another recipe from a great cookbook called- The Vegetable Dishes I can't Live Without by Mollie Katzen.
I have posted about the Artichoke Heart and Spinach Gratin , the Eggplant, Green Bean, Pumpkin&Basil in Tomato- Coconut Curry and the Spaghetti Squash Pancakes with Tomato Basil Jam.

I have been wanting to try this recipe- Summer Squash, Carrots, Cauliflower, Broccoli and Mushrooms in Light Green Curry- for a long time. I served this with the Chicken Sate with Spicy Peanut Dipping Sauce we had a couple of weeks ago because I thought the 2 dishes together would make a great meal.

This one sounds long and complicated, but it isn't. It just has lots of veggies and it really delicious.
I think that green curry is pretty mild and my kids handle it well. I served this over rice. My kids and hubby weren't crazy about this one, but I was. They ate it without complaining, but I didn't really get any great compliments. But, it is full of veggies, so I wouldn't really expect someone who craves McDonalds (hubs) to get too excited. The fun thing is that I am in charge of the cooking, so I make it and everyone eats it.

If you like green curry or curries made with coconut milk, I think you will find that this is a delicious one. Enjoy!


Summer Squash, Carrots, Cauliflower, Broccoli, and Mushrooms in Light Green Curry
by Mollie Katzen adapted from The Vegetable Dishes I can't Live Without

2 tsp green curry paste
1 14-oz can light coconut milk- abt 1 3/4 cups
1 1/2 cups vegetable broth (you can use chicken broth too)
2 tsp grated lemon zest
2-3 Tbls Thai fish sauce or soy sauce
1 small yellow squash, cut into 1/2-inch thick half-rounds
1 small zucchini, cut into 1/2-inch thick half-rounds
2 cups small cauliflower florets
2 cups small broccoli florets
1 medium carrot, in 1/4-inch diagonal slices (I used baby carrots)
1/2 pd small mushrooms, sliced
1/3 cup fresh cilantro, chopped
1/2 cup toasted cashews

1- Combine the curry paste, coconut milk and broth in a medium-large saucepan and whisk until smooth.
2- Add the lemon zest. Bring to a boil over high heat, then reduce the heat and simmer, covered, for 15 minutes.
3- Stir in the fish sauce or soy sauce. Add the squash, zucchini, cauliflower, broccoli, carrot, and mushrooms, and bring to a boil. Reduce the heat and simmer, partially covered, for about 10 minutes, or until the vegetables are just tender. Add the cilantro at the very last minute, then serve hot- plain in a bowl, or over rice, topped with cashews if desired.

One Year Ago-Chocolate Chip Cookies 2 ways- Oatmeal Date and Dorie's fave

Coconut Curried Chicken

I recently purchased green and red curry paste because I wanted to enjoy Thai flavors at home more often. I found this really quick, delicious recipe on myrecipes.com and decided it would be perfect for a weeknight dinner.
I had some cooked brown rice in the fridge, so I decided to serve the chicken over the brown rice, instead of couscous, like the recipe called for.
This dinner came together very fast, which was nice.
The green curry paste is mild and paired perfectly with the lite coconut milk. We really enjoyed this dinner. It really had everything going for it- quick, delicious, easy.
It would be really simple to substitute different vegetables and the recipe also suggested using cooked shrimp instead of the chicken, just tossing it in at the end. The possibilities are endless and the results are fantastic.

Coconut Curried Chicken from Cooking Light

1 1/2 cups water, divided

2/3 cup uncooked couscous

1 cup light coconut milk

1 tablespoon cornstarch

1 tablespoon fish sauce

2 teaspoons sugar

2 teaspoons bottled minced garlic

2 teaspoons bottled minced ginger

1 teaspoon green curry paste

2 teaspoons vegetable oil, divided

1 pound chicken breast tenders

1/2 teaspoon salt, divided

1 cup frozen green peas

1/2 cup prechopped onion

1 (8-ounce) package presliced mushrooms

1 teaspoon lime juice

Lime wedges (optional)

Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.

Coming Tomorrow- a Red Curry dish and Spaghetti Squash Pancakes from a great cookbook