Stop Blogging and Cook

DAILY POST FEB 25th:  DO SOMETHING DRASTIC

GLUTEN-FREE
VEGAN – Substitute tofu for chicken

S H O P

LEFTOVER
Chicken
Chicken Stock or Vegetable Stock cubes from your freezer, or packaged broth from the grocery

GROCERY
Olive oil
Cornstarch
Cumin
Tumeric
Coriander
Chili or cayenne powder
Kosher salt

GREEN MARKET
Onion
Celery
Sweet yellow bell pepper
Garlic
Apple
Carrot
Zucchini or yellow squash
Cilantro
VARIATION:  Brussels sprouts
VEGAN VARIATION:  Substitute 2 oz tofu for chicken

T I M I N G

SERVES 2
PREPARATION TIME:  15 min
COOKING TIME: 20 min

1. Saute vegetables.
2. Add broth & simmer.
3. Add spices; stir until thickened.

C O O K  /  P R E P A R E

INGREDIENTS
1 TBSP olive oil
1 small onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1/2 yellow sweet bell pepper, cut into medium slivers
1 small apple, chopped
1 medium carrot, sliced
1 medium zucchini, sliced
2 c chicken or vegetable stock (or 16 cubes from your freezer, defrosted)
1/8 c cornstarch dissolved in broth
1 tsp cumin
1 tsp coriander
1/2 tsp tumeric
1/4 tsp chili or cayenne powder, more for stronger curry
1/2 tsp kosher salt
1 c cooked chicken, leftover
Handful of fresh cilantro leaves
VARIATION:  8 Brussels sprouts

COOKING

1. Heat oil in skillet.
2. Saute onion until soft & translucent.  Add celery & carrot; sauté 2 min.
3. Add garlic, apple, bell pepper & zucchini; sauté 2 min.
4. Add broth, (Brussels sprouts); cover & simmer 5 min until vegetables are just tender.
5. Add chicken or tofu; add cornstarch/broth mixture & spices; stir gently until thickened.

S E R V E

Serve over rice or noodles, garnished with cilantro leaves.  Serve with papadam.
The following can be served with:

• Greek yogurt
• Shredded unsweetened coconut
• Chopped hard-cooked egg
• Raisins or dried cranberries
• Unsalted peanuts or sunflower seeds
• Mashed banana

W O R K P L A C E   L U N C H

Great for lunch.  Heat rice & curry separately.  Serve w/Greek yogurt, a few nuts & raisins.