I've never run a marathon, but it seems that I tend to know more and more people who do. (I have, however, watched the Harry Potter marathons multiple times on television.) The New York City Marathon happened on Sunday, so congrats to everyone who participated!
I know you're supposed to carbo-load leading up to a big race, but I figured continuing to do so the next day will help to recharge after a busy weekend, whether you did a lot of physical activity, or at least thought about it.
During the middle of the week, there are the flavors of curry in two preparations, along with a recipe to teach a classic French cooking technique. And then we end the week with more carbs to prepare for whatever activities lie ahead. Enjoy!
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Orange juice, cumin, and ginger are the stand out ingredients telling me this recipe is full of flavor. Be sure to follow the instructions (like I'm sure you always do) and put the water on to boil first to help save some time.
This recipe uses a classic French technique called en papillotte where the ingredients are baked in parchment paper to trap in the juices and aromas. It’s a showstopper when opened at the table in front of hungry diners. Cook up a batch of brown rice to round out this meal.
If chicken thighs had a fan club, I’d probably be its president. Here’s yet another great use for them in which they’re flavored with curry powder and then served with your favorite dark leafy green. (I think chard would be my choice here.)Continue to 5 of 5 below.
Put down the phone to order delivery and make this take-out classic at home instead. And the best part is that it comes together in less than 30 minutes! Feel free to add other vegetables, like snap peas or bean sprouts, to make it your own.