Real talk/pre 7AM confession:
Every time I sit down to write up an Impatient Foodie blog post, my mind goes totally blank. I thought I had writer’s block, but that can’t be the case because over the last 5 weeks I have managed to bang out an entire book. What’s up with my brain silence when it comes to my own site? I guess on some level I just plain don’t know what to say about food sometimes. Like, honestly some days I just want to write 5 words: “This is good. Eat it.” But that wouldn’t be that great would it? (Or, wait…would it?) On the other hand, sometimes when I read other food blogs I find myself getting exasperated at the pages and pages of babble before the recipe is provided. I think to myself, “Jesus– WHO CARES? Just tell me how to make the damn cookies already!” And then I immediately feel bad because someone worked hard to create that post – they should be able to write whatever they damn please without judgement from me (and I should be nicer!) Maybe that is where my mind silence comes in when writing for this site: Sometimes I wonder and worry that people look at Impatient Foodie and are just eye-rolling the entire time. And sometimes having a site feels to me like I am pouring time, energy, and effort into a black hole in deep outer space – is it just getting sucked up by the World Wide Web? Is this having an impact at all?
I started Impatient Foodie because I felt so totally powerless, and I wanted to do a daily small action to support things I cared about. Food is connected to so many larger issues that keep me up at night (climate change, water, oceans, etc) and I hoped making more informed choices about food and cooking at home would “count” as me doing my part, blah blah blah…But sometimes I worry that I have gone off the rails and that I’m not really accomplishing that much. I think that is where the brain silence comes in. I worry that I should I be “more pure” in what I post. Like today’s recipe, Impatient Curry, is basically a re-assembly of store bought ingredients – is it enough to just encourage people to get in the kitchen to cook, or is it a cop out? If just one person makes this recipe rather than picking up take out or a fast food burger on the way home, is that enough? Or should I be posting a farmer’s market recipe with only seasonal/local foods? Is it OK to post vapid (but hopefully funny/relatable?) posts about being addicted to coffee, or should I reserve my efforts to write about more serious stuff? Would that feel inspirational or precious? I want Impatient Foodie to feel fun, educational, and inspire people to get cooking – is it working? Whoever is reading this out there, FEEDBACK WANTED.
Now, while this recipe is not exactly straight from the Farmer’s Market, it is broken arm friendly. Last night was the first time I had cooked since I broke my dominant arm in February, and I made this because it requires no chopping or mincing of any kind. The most important thing here is to use the boxed kind of butternut squash soup, not the canned kind. I tested both, and the boxed kind results in a curry that is leaps and bounds ahead of the canned kind as far as texture and taste.
Impatient Curry With Roast Chicken & Rice
½ cup of basmati rice
1 Tablespoon extra virgin olive oil
2 teaspoons of ground ginger
2 teaspoons of ground turmeric
1 Tablespoon of red curry paste
½ (13.5 ounce) can of unsweetened coconut milk
½ (32 fluid ounces) box of Imagine butternut squash soup or Pacific Butternut Squash Soup
1 teaspoon of sriracha
1 teaspoon of honey
Roasted chicken, shredded
Greek yogurt, optional garnish
minced cilantro, optional garnish
- Cook rice according to package instructions.
- Meanwhile, in a pot over medium high heat, add in the olive oil, ginger, turmeric, curry paste. Stir over heat until it becomes a fragrant paste, about 1 minute.
- Add in ½ can of coconut milk and stir. Allow mixture to come to a boil, then turn heat down to low. Cook and stir for about 5 minutes, until mixture has thickened. Your spoon should leave track marks at the bottom of the pot.
- Add 1 cup of butternut squash soup, sriracha, and honey and stir to combine well. (You can add more sriracha, if you love spice). Turn the heat up to medium-high again and cook for 5 minutes, stirring frequently. Turn off the heat after 5 minutes and set aside.
- When your rice is done, layer the rice, shredded chicken, and impatient curry sauce over the top. Garnish with cilantro and greek yogurt. Enjoy immediately.