Shahi Chicken Curry

Shahi Chicken Curry

3 chicken breasts, thinly sliced

1 tbsp. butter

1 sweet onion, diced

3 garlic cloves, minced

2 tbsp. grated ginger

1 medium zucchini, diced

1 green pepper, diced

1 ½  tbsp. Shahi Paneer Spice Blend – found in Indian Markets

1 tbsp. Garam Masala

1 tsp. ground cumin

1 tsp. curry powder

1 tbsp. kosher salt

1 jar MM Local Tomatoes

1 can coconut milk

1 tbsp. agave nectar

In a large, shallow saucepan, melt butter over medium heat.  Add onions, zucchini, garlic, ginger, and green pepper and sauté for 3 minutes.  Add spices and stir to combine, then add tomatoes, coconut milk and agave and bring to a gentle simmer.  Add the chicken strips and cover with lid.  Allow curry to cook for 10-15 minutes until chicken is cooked through and vegetables are tender.  Remove from heat and serve with Steamed Jasmine Rice.

Missy and Matt's wedding mentioned in this fantastic wedding blog!!

Eat was lucky enough to be a part of making Missy and Matt's wedding memorable and tasty.  The day was beautiful, as were the bride and groom - just glowing!!  The reception was held at a private home close to Chautauqua Park in Boulder.  Three Chicks Bartending, Tee and Cakes, Sweet Bites, and Eat all contributed to making the evening go smoothly and the guests leaving with their bellies full. The menu ranged from Cucumber Mojitos, Peanut Chicken Satay, Pan Seared Salmon with Pesto, Toasted Israeli Couscous with Lemon and Spinach, Roasted Carrots with Dill, an assortment of Cake Balls, Lemon Cupcakes, and the list goes on....  
What a memorable evening!! Lots of LOVE and Congratulations to Missy and Matt Sanchez!!                                                               
http://bridalmusings.com/2011/09/unique-eclectically-beautiful-wedding-a-shor-wedding-dress-glitter-shoes-labradors-in-bow-ties-1-travis-percival-photography/

Seared Salmon with Thai Coconut Curry and Bok Choy

1.5 lbs Norwegian Salmon

2 tsp. peanut oil 

1 onion

4 baby bok choy, sliced

1 red pepper

1 inch ginger, grated

1 tbsp. garlic, minced

1/2 stalk lemongrass, grated

4 karrif lime leaves

2 tbsp Thai red curry paste

2 cans unsweetened coconut milk

4 tbsp. brown sugar

Juice from 1 lime

1 tbsp. grated lime rind

1 tablespoons fish sauce (nam pla*) or 1 tbsp. kosher salt

Cilantro leaves for garnish

Steamed Jasmine Rice

Sriracha Chili Sauce to add spice

Season salmon with salt and pepper.  Heat 2 teaspoons vegetable oil in heavy large skillet over high heat. Add the salmon and sear both sides until golden brown, about 3 minutes per side. Remove salmon from pan and set aside.  Add the bok choy, onion, pepper and garlic, ginger, and lemongrass and sauté for 3 minutes.  Then add the curry paste and stir 30 seconds. Add kaffir lime leaves, coconut milk and brown sugar. Boil until mixture is slightly thickened and reduced, about 3 minutes. Stir in 2 1/2 tablespoons lime juice, lime rind and 1 tablespoon fish sauce. Add the salmon and cook for an additional 7 minutes to finish cooking.  Salmon will be flaky when it is cooked through. Place salmon on a bed of jasmine rice and cover with the Thai Coconut Curry Broth.  Garnish with cilantro.  Add sriracha if you desire added heat!!


Seared with Asian Spring Rolls from my last post!!!

Asian Spring Rolls with Scallion-Soy Dipping Sauce

10 Rice Wrappers

2 cups cooked maifun rice noodles

1 avocado, thinly sliced

¼ head of red cabbage, shredded

¼ heat of green cabbage, shredded

2 carrots, julienned

3 green onions, sliced thin

3 tbsp. minced fresh mint

Scallion-Soy Dipping Sauce

½ cup agave nectar

¼ cup soy sauce

2 tbsp minced green onions

In a large saucepan, bring 2 inches of water to a boil.  Remove from heat.  Add rice wrapper and let stand in the hot water until flexible.  Bring rice wrapper to clean work surface and place noodles, avocado, carrots, sliced green onions, cabbage, and mint in the middle of the lower ½ of the wrapper.  Fold up end and each side and wrap.  Mix together dipping sauce ingredients and serve with spring rolls.

            ENJOY!

         

eat flour sack towel contest

eat is having a kitchen towel contest!! When you attend a Farm to Table Dinner at the Lyon's Farmette, eat gives you a kitchen towel. When you have a chance, take a photo of you with the towel and post it until September 30th as your facebook profile picture. If you are our contest winner....YOU RECEIVE A 3 COURSE DINNER FOR FOUR....ON US!!! Starts NOW!! Have fun and be creative!!!!