Cashew Chicken and Greens Stir-Fry
Takeout won’t tempt you when this recipe is practically as quick and far healthier. Cornstarch is the secret ingredient here. When you toss chicken thighs in a couple tablespoons and cook them in a skillet, they’ll turn magically crispy and golden brown. In fact, the results remind us a little of fried chicken, minus the hassle of frying and the side of guilt. Sautéed collard greens bulk out this dish, but feel free to replace them with another hearty green (such as kale) if you have it on hand. We recommend dishing up this dinner in bowls and pairing it with crisp lager.
Slow-Cooker Curried Chicken With Ginger and Yogurt
If family curry night is a regular occurrence in your household, you’ll want to try out this recipe. The slow cooker makes for melt in your mouth tender chicken and melds the flavors of curry powder, cumin, fresh ginger, tomato paste, and garlic into an aromatic stew. Just add all of the ingredients and step away for a few hours, instead of standing over a hot simmering pot. Be sure to taste the curry once it’s finished and adjust the seasoning. For an extra burst of flavor, try squeezing a lemon over the finished dish. This dinner is a great make ahead option that keeps in an airtight container in the refrigerator for up to two days.
Sweet ripe mangos need little help in the smoothie department. We blended ours with a little lowfat milk and yogurt for tang, sort of like a mango lassi. It’s a welcome pick-me-up in the morning, but also refreshing to sip alongside spicy foods or as an after-dinner dessert alternative. You’re likely to find one of 6 types of mango throughout the year but no matter what variety is available you want to be sure to use a ripe mango for blending. It should give slightly, like a ripe peach or avocado. Cut the sides away from the pit and shave off any additional flesh at an angle. Then gnaw on the pit for a real treat.