Roast of Curried Yogurt Chicken with Squash and Brussels Sprouts

Roast of Curried Yogurt Chicken with Squash and Brussels Sprouts
Serves 4

2.25 lbs boneless skinless chicken thighs, cleaned up
2 pounds butternut squash in 1-inch cubes
1.25 pounds brussels sprouts, bottoms cut off and halved
1 red onion, in wedges
vegetable oil
Salt and freshly ground pepper
1 cup plain fat-free Greek yogurt, plus more for serving
2 tablespoons minced fresh ginger or 2 tsp powder
2 large garlic cloves, minced
1 tablespoon Madras curry powder
Bread

Preheat the oven to 450°.

In a very large bowl, toss the butternut squash with the brussels sprouts, and onion wedges with oil to coat. Season with salt and pepper. Spread the vegetables on a large sheet pan or in a large roasting pan.

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and a few tablespoons of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables.

Roast for about 50-60 minutes, until the until the vegetables are tender and the chicken is lightly browned. Serve with bread and yogurt.

Greek Shrimp with Fennel on Orzo

Greek Shrimp with Fennel on Orzo
Serves 3

1 lbs shrimp
1 bulb fennel, thin sliced, fronds reserved
2 cloves garlic, minced
1 can fire-roasted tomatoes, drained
1/2 can chickpeas
1 handful feta cheese
Salt and Pepper, oregano
1 lemon, juice (use peel below)

1/2 box orzo
1 can chicken stock, water
1 tomato, sliced
1/2 lemon peel, minced/grated
salt and pepper, oregano

Start shimp by sauteeing fennel and garlic in a pan in olive oil. Season a bit, and cook until fennel is well softened. Add tomatoes, cover, and cook for 5-10 minutes while the orzo goes.
Cook orzo by boiling in 1/2-1/2 chicken stock and water. Mix in 1 chopped tomato, 1 tsp oregano, salt and pepper, and minced lemon peel. Keep warm.
Once orzo is done, add chickpeas and shrimp to the fennel. Season and cook until done. Garnish with some chopped fennel fronds and a handful of feta cheese.
Serve with salad.

Pacri Nenas - Indonesian Pineapple Curry With Kofta

Pacri Nenas
Indonesian Pineapple Curry With Kofta
serve 6- 8

For Beef Kofta:
1 pound ground beef
2 tsp minced garlic
1 tbs minced ginger
salt and pepper

For the curry:
1/4 cup minced shallots
1 tbs minced garlic
2 - 3 jalapeno pepper, roughly chopped
1 tomato, roughly chopped
1/4 tsp roasted shrimp paste
1 tbs palm sugar, optional
1 medium size pineapple, peeled and cubed
1 whole star anise
1 stick cinnamon
2 whole cloves
1 lemongrass stalk
1 inch fresh galangal or ginger
1/2 tsp turmeric powder
1 tbs fish sauce
1 can coconut milk
1 can chicken stock
salt and pepper, to taste
2 tbs vegetable oil

Preheat oven to 350 degrees F.

Mix to combine ground beef, garlic, ginger, season with salt and pepper. Shape into bite-size meatballs. Arrange and bake for 15 minutes, turning them halfway, so they are brown evenly.

Into a bowl of food processor, add shallots, garlic, jalapeno pepper, tomatoes, roasted shrimp paste, and palm sugar if using. Process to make smooth paste, add water if necessary to keep the blade running.

Heat vegetable oil in a large soup pot set over medium heat. Fry whole star anise, cinnamon, cloves, lemongrass, and fresh galangal for a few seconds, just enough to make the oil smell good. Add spice paste, turmeric powder. Stirring for few more seconds until fragrant. Pour in half of the coconut milk and stock, add pineapple chunks, and fish sauce. Stir to mix, then turn the heat to medium low, simmer for about 5 minutes. Now, add kofta, continue to simmer for another 5 minutes. Lastly add the remaining coconut milk and stock, bring back to a low simmer so that the milk won't break a part, about 2 to 3 more minutes. Taste and adjust seasoning as needed. Serve with rice.