THURSDAY

Spicy Chicken Dosas  |  Sliced White Peaches & Nectarines

 

 

The alarm went off at 4:00am…

Michael had an early flight to Los Angeles this morning and won’t be home until tomorrow evening.  Unable to get back to sleep, I headed downstairs to work on next week’s dinner menus.  I had one hour before the round of children’s alarms would begin to ring…the last bit of quiet I would enjoy for the rest of the day.  In a blink we were deep into the usual morning routine:  showers, breakfasts, lunches to be made…”wait, where’s my red-striped blouse?  I need that blouse today!”…dogs following us around like shadows not wanting to get left behind…“Mom, Duke {the dog} just knocked my science project to the ground and it ‘s broken”…the never-ending trickle of papers & forms to be signed {how many times and in how many ways do I need to give consent for my child to participate in 8th Grade graduation activities?}.  Locked and loaded in the car by 7:45am {I was ready for lunch and a nap} and children dropped off at school by 8:00am, I headed off to my first meeting of the day.  After her morning classes, Maddie needed to head up to the barn to ride and get back home to study for her evening calculus class at the junior college.  She and I enjoyed a brief lunch which left me 1 hour to get dinner somewhat prepped, as well as pack an after-school snack for Max & Mallory, before the afternoon activities began.  I would be picking the children up from school at 3:15pm and we needed to head directly to Max’s baseball game {4:00pm warm-ups for a 5:00pm game}.  We arrived home at 7:30pm.

Fortunately, the foundation for this evening’s dinner was last night’s left-over Spicy, Oven-Fried Chicken.  All that was left to do was chop some vegetables and mix up a yogurt-curry sauce.  The meal was light {a good thing when you find yourself having dinner at 7:45pm} and, with the prep done earlier in the afternoon, ready in 15 minutes.

Spicy Chicken Dosas {adapted from Food & Wine}

• 1 cup plain Greek yogurt
• 1 teaspoon Madras curry powder
• 2 tablespoons grapeseed oil
• 1 medium red onion, chopped
• 3 zucchini (about 1 pound), diced
• 4 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1 teaspoon cumin seeds, crushed
• 1/2 teaspoon coriander seeds, crushed
• 4 cups diced meat leftover from  Spicy, Oven-Fried Chicken
  
• Kosher salt
• Freshly ground pepper
• 4 lavash wraps or flour tortillas

1. In a small bowl, stir the yogurt with the curry powder.
2. In a large nonstick skillet, heat the oil. Add the onion and zucchini and cook over moderate heat until golden, about 10 minutes. Add the garlic, ginger, cumin and coriander and cook for 3 minutes. Stir in the chicken and season the filling with salt and pepper.
3. Spoon the filling in the center of the lavash and top with some of the curry yogurt. Roll up and serve with any extra yogurt sauce on the side.

All of the ingredients were prepared in advance and stored in separate glass dishes with tight-fitting lids in the refrigerator {I did store the aromatics…ginger, garlic, cumin & coriander…together}.  When I returned home, I simply needed to heat the oil and cook everything up.  So simple and so very delicious.

Blend the sauce…

Chop the vegetables…

The chicken…

And the aromatics…

After a few minutes in a hot skillet, the finished dinner plate…

But, before I go, I thought I would share what the children enjoyed for their after-school snack before the baseball game…Blackberry Loaf!  Because of the warm weather we enjoyed in April, blackberries are making an early appearance this year.  This loaf {a bit more dense but not as sweet as a cake} is wonderful.  I promise I will share the recipe soon…