2 delicious recipes = 1 lame blog post

Oh where do I begin?  Can I chalk it up to technical difficulties?  Not really.  The antiquated electrical system in this old apartment?  Only partially.

Last week, I was delighted when upon coming home from work I opened the front door to my building to find a HUGE package with my name on it.  This was not just any box .  It was whimsically illustrated with tell-tale forks, spoons, and other kitchen-ware that could only mean one thing...  Sur la Table!  My mom sent me (OK, she sent us) an anniversary gift from MY FAVORITE STORE.  Intense.  So I whisked the 50 pound box up the flight of stairs as if it were a feather and ripped it open.  Inside the box, waiting for me like an old friend was....

Bodum cast iron bistro table!

and....

Immersion Blender (that's right, it's purple folks!)

Really, for a girl like me, I ask you: What could be more exciting?  Not much. Trust me.  As I was eager to use my new toys, I decided to go in for the kill and try my hand at a recipe I've been deliberating over for a week.  However, this recipe called for rice, for which I ALWAYS use my electric rice cooker.  So here comes the big life lesson.  Rice cooker, bistro table, TV and kitchen lights cannot be on at the same time.  I was at the stove, mid saute when... BING POP BAM...and  fade to black.  And because I live in this ridiculous albeit charming old apartment, guess where my fuse box is?  If you guessed my neighbors apartment, you'd be right.  So, after rummaging around for a flashlight, I find my phone to ring my neighbor who is...you guessed it...not home from work yet.  Running a little late!  So, let me make a long story we short.  We finished cooking the food.  Oh did we finish it.  In the bedroom baby! (not like that, get your mind out of the gutter).  All electrical appliences were safely transported to the bedroom (which is apparantley on a different circuit) and the recipe was completed in peace.  And yes, it was delish.  But that is why there is a recipe only and no pictures.  But you can use your immagination.  Think...ORANGE!

Carrot Ginger Chicken 

serves 8

*I served this over brown Basmati rice, but it's not necessary.  It can be eaten like a stew.

5 cups carrots (about 1 1/2 pounds), chopped

1/2 cup ginger, roughly chopped

1 yellow onion, diced

1 orange, skin removed and chopped

1 14.5ounce can coconut milk 

2 cups chicken broth

1 teaspoon cinnamon

1 teaspoon cumin

2 tablespoons sour creme

4 boneless skinless chicken breasts, cut into 1 inch cubes

4 tablespoons olive oil

Saute chicken breasts in 2 tablespoons olive oil over medium heat til browned and completely cooked, about 5 minutes on each side.

In a large sauce pan, saute onions and ginger in remaining olive oil until they begin to brown, about 10 minutes.  Add cumin, cinnamon, broth and carrots, and continue to cook til carrots are soft, another 15 minutes.  Remove from heat and stir in orange and coconut milk. Transfer to blender and puree til smooth.  Transfer back to sauce pan.  Stir in sour creme and chicken.  Serve over rice.

Ok, this next recipe is totally wonderful quick bread recipe.  It's moist and not too sweet.  And it's soooo pretty.  And you would know that if I wasn't such a techo-tard.  I took pictures, but they are lost in the infinite universe somewhere...how sad.

Lemon Yogurt Bread

makes 1 loaf

*This is so yummy you don't even need to add the berries, but I had them so I did.  My only word of advice is this.  The heavier the fruit, the greater the chance of it sinking to the bottom.  So use something lite (those little wild blueberries would have been perfect).

1 1/2 cups plus 1 tablespoon all-purpose flour (if you're leaving out the berries you can leave out the last tablespoon of flour)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup plain Greek yogurt

1 cup plus 1 tablespoon sugar

3 large eggs

2 teaspoons grated lemon zest (about 2 lemons)

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

1 1/2 have cups fresh or frozen berries (I mixed blueberries and raspberries)

1/3 cup fresh squeezed lemon juice

Preheat the oven to 350 degrees.  Grease an 8 1/2 by 4 1/4 by 2 1/2 inch loaf pan.

Sift together 1 1/2 cups flour, baking powder and salt into a bowl.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil.  Slowly, oh so slowly, whisk the dry ingredients into the wet ingredients.  Mix the berries with the remaining tablespoon of lour, and fold them very gently in the batter.  Pour the batter into the loaf pan and bake for about 60 minutes, or until toothpick comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small sauce pan until the sugar dissolves and the mix is clear.  Set aside.

When the cake is done, allow it to cool in the pan four about 10 minutes before flipping it out onto a cooling rack.  While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.  Cool and serve.