Hahaha… just had to put that out there since when ever I hear the word “curry” I think about Rachel Ray’s “curry in a hurry” (I have no idea what that dish even is, just something I know she has!) We had friends over for dinner tonight and luckily, they are on the health kick too. Not that I don’t love cooking up a delicious, fattening meal, but it’s nice to have people over and be able to enjoy something healthy together that is still delicious and impressive. I picked up my new issue of cooking light and was drawn to the section about cooking in packets – as in, parchment paper and foil packets. I have a jar of green curry that I really do not use enough, so I chose the recipe for Chicken Baked in Coconut Curry Sauce and substituted green curry. If you prefer something mild, I’m sure you could use curry powder. I decided to prepare these on the grill rather than in the oven, so I had my fiance get that going while I prepared the jasmati rice. Well, the reason this meal ended up not so much “in a hurry” is because the grill went out! Of course we didn’t realize this until about 25 minutes into cooking when he went to check on them. Turns out we need some more gas. Well, good thing I have a convection oven, because my friends were getting pretty hungry! I think, however, that everyone agreed it was worth the wait. The chicken stayed really moist in the packets. The sauce turned out rather thin, but that was perfectly ok because the dish still had tons of flavor. I would definitely make this again!
For dessert, I again turned to my Moosewood Lowfat Favorites book. I prepared something simple and delicious – Ginger Peach Crumble. This recipe uses frozen peaches and gingersnap cookies. I added a dollop of light cool whip to each serving.
1 lb frozen unsweetened sliced peaches of 3 cups peeled fresh peaches (I found 10oz bags of frozen, and used 2)
2 tbsp packed brown sugar
1/2 tsp gorund cinnamon
1 tbsp fresh lemon juice
1/2 cup crumbled gingersnaps (about 8 cookies)
frozen yogurt (optional)
Preheat oven to 425. Evenly distribute peach slices in a 9″ pie pan or 8″ squre baking dish. Sprink with brown sugar, cinnamon, and lemon juice. Top with crumbled gingersnaps. Bake for 20 minutes, until peaches are bubbling and tender when pierced with a fork. Serve warm or at room temperature, plain or with frozen yogurt.
According to book: makes 4 servings, each with 253 calories – but I entered this into sparkpeople with info from the cookies that I purchased and it came out less, about 200 calories per serving.