Curry Chicken Soup with Sweet Potato and Coconut

I've taken a brief hiatus from blogging for a bit in lieu of doing lots of fun traveling, but I plan to come back with a vengeance! I only have a few weeks left in New Jersey before finishing my internship at Johnson & Johnson and moving back to Boston for summer classes. It's very bittersweet, but I want to make the most of my last days and am looking forward to being back with all my Boston friends. In the past few weeks, I've gone away to Syracuse, Boston, Chicago, Atlantic City, and am heading to Cleveland this weekend to visit Dylan one last time. Believe it or not I've still done some yummy cooking but haven't had the time to capture it all - which I'm very mad at myself for. Time to get back on the horse!

This soup reminds me of my mom because she loves Indian food and it's comprised of all her favorite things. I made it right before going home for Mother's Day and promised my mom I would give her the recipe. A lot of people don't love curry, but if you are a fan then you'll love this soup. The sweet potato and coconut subdue the curry powder and all the ingredients create a delicious blend of Indian flavors. With my love of sweet potato, I was just happy to think of a recipe that allowed me to eat more of them! Hope you enjoy and look for more recipes to come very soon. :)

Curry Chicken Soup with Sweet Potato and Coconut
Serves: 6   Prep: 1 hour  Total: 2 hours

Ingredients
2 sweet potatoes
4 cups chicken stock
1 cup coconut milk
1 lb chicken breast tenderloins
1 tbs fresh ginger
2 cloves fresh garlic
1 tsp curry powder
3/4 cup chopped yellow onion
Salt and pepper
Toasted coconut for garnish

Directions
Preheat oven to 375 degrees. In two separate dishes bake the sweet potatoes for 45 minutes, then the chicken breast tenderloins for 30 minutes. When the sweet potato is done, scoop out the insides and set aside.
In a large pot, combine a little oil, chopped onion, garlic, ginger, curry powder, salt and pepper. Cook at medium heat until the onions have softened, approximately 3-5 minutes. Add the sweet potato and chicken stock, and bring to a boil and reduce by half. Bring to a simmer and add coconut milk and chopped chicken. Heat for another few minutes, then top with toasted coconut to serve.

Duck Pot Pie with Sweet Potato

Sorry this recipe is a bit delayed. I've been cooking so much recently but have hardly had time to post anything! Anyway, my friends in my musical theater group will recognize this pot pie because I spent a day preparing to make it, only to realize I had a 3 hour rehearsal that night and would have to delay the meal. I was quite traumatized by this, but was fortunately free to bake and eat this delicious pot pie the next day.

I had an urge to make meat pot pie after my mom sent me a picture of a yummy-looking chicken pot pie she made earlier this month. (We swap cooking stories a lot.) I knew I wanted to use sweet potato, and after much thought I set my mind on duck as the meat for this unique pie. I walked down to Chinatown with Dylan and my roommate Katie to get dim sum and hunt for duck meat. Fortunately, I was able to buy half a cooked duck in a little shop directly across from the restaurant we found. The most time consuming aspect of this recipe was picking the duck meat off the bone, but once that's over the rest is easy and the final product very delicious!

Duck Pot Pie with Sweet Potato

Serves: 8  Prep: 30 minutes  Total: 1 hour, 15 minutes

Ingredients

1/2 duck (approximately 3 cups duck meat)

1 ready-rolled pastry puff

2 sweet potatoes, peeled and cubed

1 1/2 cups carrots, chopped

1 1/2 cups mushroom, chopped

1 onion, chopped

2 cups frozen peas

1 tbs thyme

6 tbs butter

6 tbs flour

4 cups low-fat milk

1 tsp salt

1 tsp nutmeg

1 egg (optional)

Directions

Remove duck meat from the bone with a small knife or by hand. Be sure to remove small bones and all excess fat from the meat. Set aside.

Combine sweet potato, carrots, mushroom, onion, peas and thyme in a large saucepan. Fill with water up to the top of the vegetables. Cover and simmer for about 10 minutes or until the potato is slightly softened. Drain and let cool.

In a medium pot, melt butter on medium-high heat and add flour to begin the béchamel sauce. Cook for 5 minutes, stirring occasionally until the mixture is golden and thickened. Heat the milk separately and add in 4 different increments, bring to a boil and let simmer. Add the salt and nutmeg and remove from heat.

In a large baking dish, combine vegetables, duck meat and the béchamel sauce. Cover with pastry puff and brush a whisked egg on top for an egg wash if desired. Cover in foil and bake at 350 for 30 minutes. Remove foil and bake for another 15 minutes. Remove and cool before serving.

Artichoke and Sweet Potato Fries with Tangy Chile Aioli

This was my first time ever eating boiled artichoke, and maybe it was because of the delicious chile aioli, but I was impressed! Enjoy this veggie combination as a mid-afternoon snack or a light meal. I made it for dinner earlier this week and finished off some leftover duck I had from my favorite Cambridge restaurant, Henrietta's Table, using the aioli as a dipping sauce. While I'm pretty much a fan of any mayonnaise-based dip, this aioli is the perfect pairing for sweet potato fries. I loved it so much, I'm actually making it again tonight!

Artichoke and Sweet Potato Fries with Tangy Chile Aioli
Serves: 2  Prep: 15 minutes  Total: 45 minutes 

Ingredients
2 artichoke hearts
1 sweet potato
Olive oil
Sea salt and coarse ground pepper
1/2 cup mayo
1 tbs lemon juice
1/2 tsp chile powder
2 cloves garlic

Directions
Fill a large pot with salted water and bring to a boil. Trim the tops of the artichokes and cut the stems so they can stand upright. Place the artichokes in boiling water and cook for approximately 30 minutes, or until they can be easily poked with a fork.
Slice your sweet potato vertically into thick strips, then the other way to create thick fry cuts. Toss the fries in a glass baking dish with olive oil, sea salt and coarse ground pepper. Bake in the oven at 425 for 30-40 minutes or until crispy on the outside.
While the artichoke and sweet potato fries are cooking, make the aioli sauce for dipping by combining the mayo, lemon juice, and chile powder in a small bowl. Dice two small garlic cloves or push through a garlic press and add to the mayo mixture, stirring well. Add more chile powder to taste.