I tried something like this at Metropolitan Market this weekend, I loved how easy, fresh and tasty it was. I didn’t like the amount of fat in it. So I replaced the cream with Greek yogurt. And of course I added some vegetables.
Yet again, we were too hungry to wait so I didn’t get a chance to take a picture. So if you make this please send me a photo!
1Lb Chicken diced (Thighs or chicken breasts will work)
2T Curry powder
1 Onion, diced
1 Clove garlic, minced
1tsp Ginger, minced
1 9oz of Mango chutney
1/2C Greek yogurt
(Slivered almonds and cilantro optional garnish)
Toss the chicken with the curry powder and let it marinate for a few minutes while you dice the onions, garlic and ginger, or for a few hours or overnight in the fridge. Heat a large pan over medium, add a little oil and the marinated chicken. Once the chicken is brown on one side, add the onion, garlic and ginger and saute for 1 minute. Stir in the chutney and the yogurt, and simmer until the chicken is cooked through. Add the peas and season with salt and pepper. Serve over rice, couscous or quinoa.
Last weekend I made a strata for a brunch I hosted for some family members and a friend. I’m not sure if it was because we were all happy to be hanging out together, the sunshine or the fact that we were going to get doughnuts after brunch, but we thought renaming the dish Eric egg strata was hilarious! (I’m sure we are not the first to think this is a great idea)
If you’ve never made a strata before you are missing out on one of the easiest and tastiest brunch items. Super easy to assemble, very forgiving ingredient wise (throw whatever you have in the fridge into it: peppers, ham, cooked bacon, artichokes, any kind of cheese…) and you make it the night before.
1 Baguette, cut into 1in cubes
8-10 Eggs (If you like an eggier dish add the larger amount of eggs)
3/4C Milk (can use any combination of milk, cream, sour cream or 1/2 & 1/2 to make 3/4C of liquid)
1 Onion*, diced
1 tsp Ground mustard
1 tsp Salt
1/4tsp Thyme leaves
1/2C Swiss cheese
Butter a 9×13 pan and set aside. Saute onions, mustard, salt, pepper and thyme leaves in a large pan until the onions begin to turn translucent. In a large bowl whisk together eggs and milk. Add the cooked onion mixture and the bread cubes to the egg mixture and toss it all together. Pour it all into the prepared pan, top with the shredded cheese and cover the dish with foil. Let it sit in the fridge over night.
Bake in a preheated 350 degree oven covered for 35 minutes. Remove the foil and increase the temp to 400 degrees, and bake until golden brown about 15 minutes more.
*If you are replacing the onion with any vegetable make sure you cook it a little first