Oh hey there guys. Remember me? Normal, not brain dead Betsy? I’ve tried to cover up how difficult its been for me to fully recover from that bachelorette party, but now I’m back to my normal self, still sans a voice (but that doesn’t matter on the internet), and ready to bring you some delicious eats.
I kept thinking to myself, “fall CANNOT come until after this party is over”. The beach and nice weather were big players in my party plans, and they totally cooperated. Now I’m ready for fall, and sure enough, she’s here! I’m wearing my slippers for the first time today, and wore a long sleeve when I was out last night. As I make my grocery list today, you can bet there will be pumpkin on it, and some ingredients for soup! Soup is my all time favorite part of fall.
To kick off the season, try warming your insides with this hearty and spicy meal. I initially made the chicken just as an accompaniment to the side, but it ended up stealing the show. The house smelled SOOOOO good when this was cooking!
Spicy Eggplant and Cauliflower recipe adapted from Eating Well
- 1 T Gourmet Garden chunky garlic
- 1 tablespoon Gourmet Garden ginger
- 1/3 cup olive oil
- 2 teaspoons Thai red curry paste (such as Thai Kitchen)
- 3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
- 1/2 head cauliflower (about 1 pound), broken into florets
- 2 cups bean sprouts
- 1/2 cup fresh basil leaves, torn if large
- Heat oven to 450º F.
- Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.
- Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally
- Remove the vegetables from oven and toss with the bean sprouts and basil.
- 1 whole chicken, giblets removed
- 1 cup coconut milk
- 2 teaspoons thai green curry paste
- 2 tablespoons fresh ginger, grated
- 2 tablespoons lime juice
- 2 teaspoons fish sauce
- 1 small fresh chili, seeded,sliced
- 2 tablespoons fresh coriander, chopped
- Wash and dry chicken.
- Combine all ingredients except chicken.
- Pour mixture inside and over chicken.
- Cover and allow to marinate in fridge for at least 1 hour (I usually try to leave it for 4 hours).
- Move to a wire rack baking tray.
- Bake, uncovered, in preheated 350F oven for 1 1/2 hours or until cooked, brushing occasionally with pan juices.