Monday and Tuesday Night Dinners

Here are recipes for dinner the last two nights. I didn't love the curry/soup from Monday night, but I liked it enough that I'd be willing to make it again. The chicken salad from tonight was really tasty and quite easy. It would've been easier if I'd had cooked chicken in my freezer (which I thought I did). Instead I had to poach some first.

Monday Night:

In A Hurry Green Curry from Heidi Swanson at http://www.101cookbooks.com/

2 teaspoons green curry paste (I used 3 teaspoons and it wasn't very spicy)

scant 1/2 teaspoon salt

1 14-ounce can coconut milk (light ok)

1 large onion, sliced

14 ounces water or light vegetable broth (I used chicken broth)

6 ounces of firm tofu cut into 1/2 inch cubes

1 cup peas, fresh or frozen

2 cups asparagus, cut into 1/2-inch segments

squeeze of fresh lime juice

1/4 cup small basil leaves (I used cilantro instead)

In a large thick bottom pot over medium heat whisk the curry paste with the salt and a small splash of the coconut milk. Simmer for just a minute. Add the onion and saute until it softens up, just a minute or so. Add the rest of the coconut milk and broth and simmer for another five minutes. Taste and adjust for flavor - this would be the time to add more curry paste if needed.

Stir in the tofu and (JUST BEFORE SERVING) the peas and asparagus, simmer for just a minute or two, just long enough for the vegetables to cook a bit. Finish the pot with a squeeze of lime and basil leaves. Taste, and adjust seasoning again if needed.

Tuesday Night:

Chicken-Chickpea Salad Recipe
This is a tasty, quick salad from Cooking Light Superfast Suppers. I served it with more salad - baby spinach with tomatoes and cucumber and slices of Italian bread. Pita bread would also be good and appropriate here.

Generously serves 4:

8 ounces chopped cooked chicken breasts
1 (15 ounce) can chickpeas, rinsed and drained
1 cup chopped seeded cucumber (about 1 small)
1/2 cup chopped green onion (about 4 small)
1/4 cup chopped fresh mint or basil
1/2 cup plain fat-free yogurt (I used Greek yogurt from Trader Joe's)
2 garlic cloves, minced
1/4 teaspoon salt
2 cups baby spinach leaves
1/3 cup feta cheese with cracked pepper, crumbled
4 lemon wedges

Combine first 8 ingredients. Toss gently.
Gently fold in spinach and feta.
Serve with lemon wedges.