- Don’t worry about the table setting. The pictures we took for this post were created with Airbnb dishes, a scrap piece of fabric, and a potted plant we got at Trader Joe’s (have we mentioned that we love TJ’s? Too often, you say?). Use paper plates, your every day dishes, or pull out that wedding china you registered for and never use. It doesn’t matter. We just ask that you try not to buy anything extra for a gathering. A jar of roadside wildflowers or random greenery from in front of your house, a half burned candle, a plant you already have, a pretty scarf, a handful of pine cones, or just about anything can be spread out on your table, floor or counter to create a lovely atmosphere.
- Keep the food simple. We love cooking, run a food blog, and dream about our kitchen at night (yes, really. We’re a couple nuts.), but neither of us would have an issue serving a salad kit and ordering pizza for a quick and easy gathering. There is nothing wrong with easy and simple. You’ll be happier and more relaxed for your friends, and everyone wins when that happens. Let go of the “supposed to”s and “should”s.
- If you want to have new friends over for the first time, but you’re worried about it being awkward (something Hannah thinks about on the reg #halp), make dinner interactive! Let your guests help you by mixing the salad, chopping up fruit for a pie, or even have a make-your-own-pizza night!
Everyone should know how to roast a chicken.
This is a staple of good home cooking and the base of so many good meals. I use my leftover roasted chicken for curry and use the carcass for homemade chicken bone broth. You can get at least 3 meals out of one whole chicken, which is incredible.
We thought we’d create a super-simple recipe for you all, just so you get the basics down. Once you’ve tried one flavor combination, you can try many more and just find one that fits your kitchen and your tastes. We like garlic and garlic and vampire kryptonite here so obvs that’s in our recipe. If that’s not your jam, sorry ’bout it and find another food blerg to read. (actually plz don’t – stay and be our friend).
Make sure you leave yourself enough time to roast the chicken, about 2 hours, and enough time to let it rest before serving it. I baked mine in my blue Le Creuset, which is just so pretty that you can even use it as a serving dish as well. If you have leftovers, just pop the lid on and put the whole thing in the fridge. Remember to cool it down, ya dingbat!
- 1 3lbs chicken
- 1 stick butter, room temperature
- fresh rosemary sprigs
- 1 lemon, halved or quartered
- 1 head of garlic (not a clove, folks, this is serious business)
- twine or unflavored dental floss (to tie the chicken legs together)
Preheat your oven to 450. Make sure you dry the chicken well with a paper towel. Dry chicken skin = crispy chicken skin, and who doesn’t want that?
Next, place the chicken in your baking dish, whether that be a Le Creuset or a roasting dish. Make sure you place it breast-side-up. Rub the butter underneath the skin of the chicken. We have pictures of this, but it looks like I’m man-handling the chicken and that’s just not a good look for us. (NB: If raw chicken grosses you out, please, please talk to someone about it. You can’t live that way forever.) This recipe calls for kind of a lot of butter, but I don’t think butter has ever made anything worse, so use it all. Once you get all the butter you can under the skin, use what you have left inside the cavity of the chicken and on the legs and the back.
Fill the cavity of the chicken with rosemary sprigs, lemon slices, and garlic. With the garlic, I just slice the whole thing in half width-wise. You can also crush all of the garlic cloves for a bolder garlic flavor.
Place the chicken in the oven with the cover or tin foil on it for the next hour. Make sure you check on it every 15 minutes and spoon the melted butter and rendering chicken fat over the top of the chicken. Remove the lid or tin foil for the second hour and keep checking on it. Your chicken will be done when the skin is brown and crispy and the juice runs clear when you slice into it. The chicken in the feature picture isn’t actually cooked all the way – we were running out of daylight and oh wow you already stopped caring, didn’t you.
Serve with roasted veggies, salad, and a good, oaky chardonnay for a hearty dinner.
We tried Whole30. Really, we did. It ended with a wimper, not a bang, at day 6 as I realized on a bench in Monterey, CA that we couldn’t eat at any of the restaurants in the area. (ok ok maybe we could have, but I didn’t have enough blood sugar to figure out which ones had food we could eat and which ones didn’t.) So Whole6, it is. Bless all you people who actually manage to get through those 30 days. (I did come to many realizations during these fated Whole6 – we hardly ever eat enough veggies and my default is pasta dishes.) In all my recipe research for Whole30, one of the meals people kept talking about on Whole30 was CURRY.
I love curry. Any kind of curry. I will sweat and cry through it because it’s just so good and my spice tolerance is just that bad. During these days of Whole6 I was determined to make a good curry, with whatever we were allowed to have, and thus was this curry recipe born. The first time I made it, I didn’t understand the conversions from grams to teaspoons, so I added almost half the jar. My husband sat across from me laughing as I cried my way through that bowl of curry. (His spice tolerance is significantly higher than mine.)
First, you’ve got to find a curry paste you like – I can’t do a *ton* of spice, but I do like a little heat in my curry, so I went with the Yellow Curry Paste from Mae Ploy, which we found at our local Safeway. It has no weird additives or preservatives or MSG, so it’s my jam. And the taste is fantastic. Try to find one that was made with kaffir leaves – it makes a world of difference in the taste. (There was a little diner in my college town that served – and still serves – the best curry I know, so this recipe is inspired by that).
Here are the ingredients (because I used yellow curry paste, I thought I might as well use ingredients that are largely yellow, but you can add pretty much any veggies and it’ll probably by good. I’m going to try adding green beans this week):
- 2 cans coconut cream (you can also use canned coconut milk — I like the texture of the cream better)
- 1 C chicken stock
- 3 red potatoes, chopped
- 5 small carrots, chopped (don’t peel them!)
- 1 large yellow onion, chopped
- 2 cloves of garlic, minced
- 1/2 tsp of fresh ginger, grated (you can use more… I’m a total sucker for fresh ginger so I over-ginger it. This is me being temperate)
- 2 tsp Mae Ploy Yellow Curry Paste (or another curry paste of your choice)
- 2 1/2 cups shredded chicken
- 2 C fresh spinach
- Jasmine rice, for serving
- Peanuts (optional)
**I haven’t actually measured anything before, so this is my best guesstimate. Essie and I really like emphasizing cooking by instinct here, so just go with your gut. If your gut lies to you, don’t blame me. You figure out what amount of each item you want in your curry – just make sure you give it time to cook. If it’s over cooked, that’s ok! Trying again is always a good thing.
Start with a deep pan (I use my Le Creuset, but you can use a deep pot or a really big frying pan) – add enough olive oil to grease the pan. Add diced yellow onion, minced garlic, and grated fresh ginger. The fresh ginger here is key — the dried stuff just doesn’t have the same kind of sweetness or spice to it. Cook until the onions are soft, but not brown. If you see or smell that the garlic is burning, turn down the heat and move your pan off the burner for a bit. You can slow down the cooking of it simply by moving the pan off the heat.
Add in diced carrots (I use the organic rainbow carrots from Trader Joe’s because they’ve got just such good flavor in them) and diced potatoes. About the not peeling them note above: peeling carrots takes away all of their natural sweetness. Make sure you scrub them really well so most of the dirt in the wrinkles is gone, but do.not.peel.them. Cook until they start to soften. Add in 2 tsp of the curry paste and stir until everything is thoroughly coated.
Add 1 C of chicken stock and 2 cans of coconut cream. Salt to taste. Add in shredded, cooked chicken. (When I make roasted chicken or am making chicken stock, I keep the chicken from that for meals like this. You can also just use an unseasoned/lightly seasoned rotisserie chicken). Add in 2 handfuls (or more!) of fresh spinach and let it wilt (alternate between covering the pan and stirring it into the curry).
Simmer on low until potatoes are soft. Serve over Jasmine rice & garnish with peanuts for some extra crunch.
I’d love your feedback your curry adventures!