Chicken and Cashew Curry with Rice

This was a really delicious meal! We rounded out the dinner with some other Indian food leftovers and some whole wheat naan. Definitely a great dish for a crowd!

1 C basmati rice

1-inch piece fresh ginger, peeled

2 garlic cloves, diced

3/4 t salt

1/2 t each of cumin, coriander and turmeric

Pinch of cayenne pepper

1 C light coconut milk

1 pound boneless chicken breast, cubed

2 T extra-virgin olive oil

1 large onion, sliced

1 cinnamon stick

1 can green beans

1/2 C chopped cashews, toasted

1/2 C low-sodium chicken broth

2 T fresh lemon juice

Bring 2 cups of salted water to a boil and add the rice. Boil for 25, then drain well.

Meanwhile, finely grate the ginger and crush the garlic cloves. Place in a large bowl with the salt, cumin, coriander, turmeric, cayenne pepper and 1/2 of the coconut milk. Add the pieces of chicken, then cover and refrigerate until the rice is done.

In a large pan, heat the olive oil over medium heat. Add the onion and cook until fragrant, about 5 minutes. Add the cinnamon stick and cook an additional 2 minutes.

In a large pot with a lid, layer the onions, rice, green beans, 1/2 the cashews and the chicken along with the marinade. Pour the chicken broth and remaining coconut milk over the chicken, sprinkling with remaining cashews and cinnamon stick. Cover and cook over low to medium heat for at least 30 minutes, or until the chicken is done and most of the liquid absorbed.

Bean and Cheese Enchiladas

These were the perfect weeknight meal--quick, low-fat, high protein! I've made it twice this month already!

1 large onion, diced

1 can fat-free refried beans

2 C low-fat "Mexican" blend cheese

1 (19 ounce) can of mild enchilada sauce

2 T reduced-fat sour cream

6 whole wheat tortillas

1/2 t salt

1/4 t pepper

Combine the onion and refried beans in a small, microwave-safe bowl. Microwave for 2 minutes, then stir in 1 1/2 cups of the cheese in batches. Add salt and pepper, stirring well to combine. Meanwhile, pour about 1/2 of the enchilada sauce into a large casserole dish (about 13" x 9"). Gently dip each tortilla into the sauce so that it is well coated. Then spoon about 1/4 cup of the bean mix into each tortilla. Roll the tortilla up so that the tortilla completely encases the bean mix. Once all of the tortillas are assembled, arrage them in the baking dish. Top with the remaining 1/2 cup of cheese and pour the remaining enchilada sauce evenly over the tortillas. Bake at 400* for 10 minutes, or until the cheese on top has melted. Serve with a dollop of sour cream and guacamole, if desired.

Derby Pie

In honor of the Kentucky Derby (and our resident Kentuckian/photographer), Saturday was spent prepping for the big race. This of course included home-made Mint Juleps, Hot Brown sandwiches, and the oh-so-delicious Derby Pie. For those of you who have not had the good fortune of experiencing Derby Pie, it is essentially a chocolate pecan pie that includes bourbon in the recipe. It also goes by the names "Thoroughbred Pie" and "Race Day Pie".

1 Basic Pie Dough (I used refrigerated pie dough from the grocery store, like a cheater...)

6 large eggs

1 large egg yolk

1 1/3 C light corn syrup

1/3 C packed light brown sugar

4 T (1/2 stick) unsalted butter, melted

2 T bourbon

1 T vanilla extract

1/2 t kosher salt

2 C whole pecans, toasted

4 ounces semi-sweet chocolate chips

Preheat the oven to 350*, and arrange the rack in the lower third of the oven. Lightly flour a work surface and roll the dough into a round about 12" wide and 1/4" thick. Line a 9 1/2" pie plate with the dough, trimming off any excess. Pierce the base of the crust several times with a fork. Bake about 15 minutes, then remove the pie from the oven. Increase the temperature to 375*.

While the pie crust bakes, whisk together the eggs, egg yolk, corn syrup, brown sugar, butter, bourbon, vanilla and salt in a medium bowl until smooth. Add the pecans and chocolate chips; mix well to combine. Pour the mixture into the crust until the filling sets, about 35 - 40 minutes at 375*. Remove and let cool on a wire rack. Make sure that the pie has cooled completely before cutting. It is usually served cold or at room temperature, but I like it slightly heated!