Curry Chicken Salad

Couple of Zeros :: Curry Chicken Salad

I was inspired to perfect a curry chicken salad recipe after trying some at Penn’s Place in Historic New Castle, Delaware. My business partner and I often meet there to get some work done, and I order the same thing pretty much every time. I always want more, so I went on a mission.

Couple of Zeros :: Curry Chicken Salad

I found a recipe that looked close to what I wanted to do, and the first time we made it, Scott burned through the leftovers so fast that he felt bad and made a second —slightly altered — batch three days later so I could have some. At that point, we knew it was a keeper and we also knew one of the changes we’d make to the original recipe is to double it (I feel like we say that a lot around here…). We love big batch cooking on weekends so it’s easy to eat well during the week!

Couple of Zeros :: Curry Chicken Salad

The curry powder you use is key in this recipe. Curry powder is a mix of coriander, turmeric, cumin, fenugreek, chili peppers, and sometimes ginger, garlic, fennel, caraway, clove, mustard seed, cardamom, nutmeg — you can buy it pre-made. I suspect authentic South Asian chefs of the world like to mix their own, but let’s be honest, if we saw a recipe that required me measure out all of those different spices — we would never have the patience. We’ve tried a few different brands and found that some pack a lot more heat and flavor than others. Lately we’ve been using one we buy from bulk spices from a local natural food store because we’ve found that freshness is key.

Couple of Zeros :: Curry Chicken Salad

We tweaked the proportions just a touch from the original recipe, and the big change was to grill boneless skinless chicken breasts instead of roasting thighs. I’m sure the thighs are delicious — and might opt for this method in the winter — but in the spirit of keeping things heart-healthy whenever possible, we went leaner and added a touch of lime. You could bake the chicken breasts or do them in the crockpot if grilling isn’t an option — we’ve done the crockpot thing before!

Couple of Zeros :: Curry Chicken Salad

Couple of Zeros :: Curry Chicken Salad

We also kinda love any recipe that allows us to go out to our garden and clip some herbs. It makes us feel like we’re totally embracing summer :)

Couple of Zeros :: Curry Chicken Salad

Couple of Zeros :: Curry Chicken Salad

Couple of Zeros :: Curry Chicken Salad

Let us know what you think if you give it a try! And if you ever stop by Penn’s Place, tell Esther I sent you! It’s the most adorable little shop.

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Chicken Curry Salad
Adapted from A Cozy Kitchen

  • 4 lbs of boneless skinless chicken breasts
  • 2 T. of olive oil
  • Juice of 1 lime
  • 1/2 white onion, diced
  • 1 green apple, diced
  • 1 1/2 c. plain greek yogurt
  • 2 T. curry powder
  • 1 c. dried cranberries
  • 1 c. walnuts, chopped
  • 1 c. fresh flat leaf parsley, chopped
  • salt and pepper
  • pita or lettuce for serving

Directions:

  1. Marinate the chicken for 30 minutes in olive oil, lime juice, salt, and pepper. Grill, cool, chop, and place in large bowl.
  2. Add the onions, apples, cranberries, walnuts, and parsley.
  3. Mix the yogurt and curry powder together in a separate bowl, then fold it into the salad, mixing thoroughly.
  4. Salt and pepper to taste, and serve in pita or on a bed of lettuce. Enjoy!

Minted Orzo Salad

Minted Orzo Salad | Couple of ZerosWell hello there! We almost forgot how much we like Sundays in the kitchen with the music turned up. Today we were listening to Death Cab’s new album. Death Cab always reminds me of when we first met. ♥

Minted Orzo Salad | Couple of Zeros

Minted Orzo Salad | Couple of Zeros

So it’s summertime! Our basil was begging to be picked, so we decided to make one of our favorite salad recipes. It’s crisp, refreshing, and the leftovers make great quick meals throughout the week. Scott says “Jump on it.

Mint always surprises me — it tastes so different when it’s incorporated into a savory dish with feta. It adds an earthy quality rather than bowling you over with minty-ness.

Though we loved the original recipe, we made a few tweaks. First, you have to chop those onions and celery really finely. Second, we scaled back on the mint just a bit. Third, we did a bit less feta — feta is such a good, strong flavor, and so salty that a smaller amount goes a long way. And lastly, if you’re making a big batch to eat throughout the week, only dress what you’re going to eat. Otherwise the orzo soaks up all of the dressing and gets a bit soggy.

Minted Orzo Salad | Couple of Zeros

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Minted Orzo Salad
Adapted from Can You Stay For Dinner

Serves 8

Ingredients:
• 4 c. chicken broth
• 4 c. water
• 3 c. orzo
• 2 15 oz. can chickpeas, drained and rinsed
• 1 c. celery, finely chopped
• ½ c. red onion, finely chopped
• ½ c. basil, finely chopped
• ½ c. mint, finely chopped
• ½ c. feta, crumbled

Red Wine Vinaigrette:

• ½ c. red wine vinegar
• ¼ c. lemon juice
• 1 ½ T. honey
• 1 t. black pepper, freshly ground
• ½ c. olive oil
• 4 cloves garlic

Directions:

  1. Cook orzo in boiling chicken broth and water until just tender. Drain and let cool slightly.
  2. Combine with chickpeas, feta, red onion, celery, basil, and mint in a large bowl. Set aside.
  3. Combine all vinaigrette ingredients in a blender and pulse until well combined and emulsified.
  4. Before serving, pour dressing over the salad mixture and toss to coat — leaving any salad that won’t be immediately served undressed.
  5. Serve at room temperature or chilled. Enjoy!

Samosa Sweet Potato Hash

Samosa Sweet Potato Hash

We’ve gotta give our friend Courtney all of the credit on finding the original recipe for Samosa Stuffed Sweet Potatoes. I watched her make it during a Girl’s Weekend visit down to DC—it was the perfect choice for a group of food-lovers. It was good enough to make it again at home the next week. Scott loved it, too.

The prep time for stuffing the potatoes adds a significant amount of work, so we tried chopping the potatoes up instead of mashing and stuffing them into skins. It turned out great, and it’s a lot easier if you’re using the recipe to serve a crowd. We even made a big batch for a camping trip with friends—a good option for a group since it’s vegetarian, gluten-free, and dairy-free (except for optional yogurt topping).

Samosa Sweet Potato Hash

We sometimes have this recipe by itself, and sometimes we combine it with Chana Masala (a common Indian dish of chickpea and stewed tomatoes that Courtney also recommended).

A couple more recipe notes: 1) Amchoor powder is mango. It’s good but I’m not sure I’d miss it if you don’t feel like buying it. Perhaps replace with a spritz of lemon/lime. 2) We cut out the jalapeño—we normally don’t skimp on spiciness, but this dish has so much flavor that we felt it wasn’t necessary.

Leftovers tip: throw leftovers in a hot pan for breakfast. Crack an egg over it, stir it up, dizzle with a few dots of sriracha. Can’t beat it.

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Samosa Sweet Potato Hash
Adapted from Culinary Colleen

Serves 4

Ingredients:

  • 4 medium sweet potatoes, peeled and chopped into ½” cubes
  • 1 head cauliflower, roughly chopped
  • 1 T. olive oil
  • Salt, to taste
  • 2 T. coconut oil
  • 1 medium onion, chopped
  • 1 t. ginger, grated
  • 1 t. ground coriander
  • 1 t. garam masala
  • 1 t. ground cumin
  • ½ t. amchoor powder (not critical)
  • ¾ c. frozen peas, defrosted
  • 2 t. fresh cilantro, chopped
  • Greek yogurt, for serving (optional)
  • Chutney, for serving (we used ginger beet preserves)

Directions:

  1. Preheat the oven to 450ºF.
  2. Coat two baking sheets with olive oil and spread cauliflower on one, sweet potatoes on the other. Spritz top of veggies with olive oil spray (or drizzle). Sprinkle with salt.
  3. Once oven is preheated, bake cauliflower for 20 minutes (flipping half-way through), and sweet potatoes a bit longer—until caramelized on the bottom.
  4. Heat the coconut oil in a large skillet over medium heat. Add the onion and season with a pinch of salt. Cook for about 10 minutes until onion is soft. Add the ginger and cook for another minute. Add the coriander, garam masala, and cumin. Sautée for another minute until fragrant. Transfer the onion mixture to a large bowl.
  5. Toss the cauliflower and sweet potatoes into the onion mixture and add amchoor powder, frozen peas, and cilantro. Serve with greek yogurt and tamarind date chutney. Enjoy!

Sage Gimlets

Sage Gimlet

A traditional gimlet is a simple cocktail made with gin, lime juice, and sugar. On a recent visit to Baltimore with Scott’s brother, Ben, we stumbled upon a delicious and refreshing new take—adding sage and replacing sugar with honey. Ben was inspired to recreate it. He said it took him five tries in one night to figure out the right proportions—at which point, he either nailed the original recipe or had too many to be able to tell any difference.

Regardless, the new family recipe is perfect.

Tip: Spring for a few coupé glasses, because they make it feel oh-so-much-fancier (we found ours for about $2/each at Kitchen & Company).

Before the end of summer is here, here’s the recipe.

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Sage Gimlets
from the kitchen of Ben Zero, inspired by a drink at Rye

Serves 1

Ingredients:

  • 2 sage leaves (plus 1 for garnish)
  • ½ oz. honey
  • 1 oz. fresh squeezed lime juice
  • <¼ oz. fino sherry
  • 2 oz. gin (Bluecoat, Hendrick’s, or Plymouth)
  • ice
Directions:
  1. Fill coupé (glass) with cold seltzer and ice to chill.
  2. Put 2 sage leaves, honey, lime juice, sherry, and gin into shaker. Stir with spoon until honey is dissolved. Muddle to crush sage leaves.
  3. Add ice to shaker and shake vigorously until outside of the shaker is frosty.
  4. Empty seltzer and ice from coupé.
  5. Pour contents of shaker through shaker top/strainer.
  6. Spank that sage leaf and delicately place it on the surface of the gimlet. Enjoy!

 

Sage Sausage Squash Boatengs

Sage & Sausage Stuffed Squash

This year, we planted sage in our garden, and when July came around, we had more that we knew what to do with. Unfortunately, every sage recipe that we could find was a hearty winter casserole. We were looking for something a bit lighter.

Sage & Sausage Stuffed Squash

On the day of the Germany/Brazil world cup game, we made this recipe. During the game, we joked about player Jérôme Boateng, who like many Germans, has a name that is fun to say in a fake accent. These squash halves end up looking like delicious boats, so — naturally — we called them boatengs. Enjoy.

Sage & Sausage Stuffed Squash

Sage & Sausage Stuffed Squash

Sage Sausage Squash Boatengs
from the kitchen of Sarah & Scott Zero

Serves 3–4.

Ingredients:

  • 4 large summer squash (or zucchini, if you please)
  • olive oil
  • 15–20 leaves fresh sage
  • 1 ½ c. Panko bread crumbs
  • 6 hot Italian turkey sausages, casings removed
  • 3 oz. goat cheese
  • juice of 1 lemon

Directions:

  1. Pre-heat the oven to 350ºF.
  2. Place the squash in a large pot, covered halfway with water. Bring to a simmer, and then turn to low. Cover with a lid and cook until tender, but still firm, about 8 minutes. Remove from water and let cool.
  3. Remove water from the pot and wipe dry. Add a glug of olive oil. Put on medium-high heat until hot, and add whole leaves of sage and panko. Once crispy, about a minute, remove from heat and set aside.
  4. Quickly add the sausage to pot, and cook until browned.
  5. Cut the cooled squash lengthwise, and scoop the goop into the pot with the sausage. Cook on medium-high heat for another 2-3 minutes.
  6. Place boatengs on baking sheet. Fill boatengs with sausage/goop mixture. Add a heaping scoopage of sage panko to each boateng (by this point, you should be saying boateng in a German accent).
  7. Add a dollop of goat cheese to each boateng.
  8. Bake until goat cheese is melty, about 25 minutes.
  9. Remove from oven. Squeeze lemon on each boateng. Wait a few minutes to cool. Enjoy!