Zingiberis in the Kitchen.

 Faster than takeout Vegetable Curry over rice This recipe is for nights I don't really wanna cook but cutting back on eating out so much.  It's so easy to add stuff to make it your own. I always keep these ingredients on hand in my pantry.  This feeds 2. 1 bag of fave veggies Can of garbanzos, drained 1 pkg of S&B Japanese Curry paste OR Trader Joes Curry in a jar or other quick curry sauce 1 cup of basmati rice 1. In an instant pot, pour in 1 cup of basmati rice and 1 cup of water. Close and cook 5 minutes.  If in pan, 1 cup of rice and 2 cups of water.  Bring to a boil and cover. Turn heat down to low and cook 20 minutes. 2.. FOR S&B- In an instant pot OR pan, bring 2 cups of water to a boil and add veggies and garbanzos.  Stir through till it's just warmed through.  About 5 minutes.  Salt/pepper lightly.  Add in cubes of the curry paste and let it melt and thicken sauce. About another 2 minutes.  Take off heat and cover....

One pan Chicken and veggies with sherry pan sauce over couscous This is a simple dinner that can be done in 30 minutes including prep.  I kept it simple but you can dress it up as much as you want. Check IDEAS at the end for more variations. For 4 people 4 boneless and skinless breasts OR thighs of chicken Salt/Pepper Cornstarch for dusting Ghee/oil  2 cups of Taylor's Sherry (or a good sherry, NOT hollands) 1/2 cup of chicken stock 16 oz Veggies of choice (I used a frozen Mediterranean Vegetable blend) 2 cups of couscous 2 cups of stock or water Parsley for garnish, optional 1. Salt/pepper chicken liberally on both sides.  Place a plastic wrap on it and wet the top with a damp hand.  Then pound thin.  The damp surface will help the hammer glide over the surface and reduce tearing the chicken.  Dust liberally both sides with cornstarch and shake off.2. 2. Place a couple of tbsp of ghee or oil in pan over medium high heat.  Cook both sides of the chicke...