Dave and I, after much painful trial and error, have declared Sundays “socializing-free zones,” which means that except for major occasions — like a friend’s recent wedding — we don’t make plans with other humans on Sundays. Sunday is our day to sleep late, do laundry, cook for the week, taunt the cat about being a skinny-ass Zombie beast, read books, take a nap, sit in the yard and think about nothing… or scrap all of that and just lie in bed with the A/C cranked while watching an entire season of a show on DVD. (This Sunday, I was in my pajamas until about 2:00 p.m. Awesome!)
Once the chores are done, we reward ourselves with Dinner & A Movie™. Our dining room table faces the TV, so we dim the lights and sit side-by-side, just like the Alamo Drafthouse, only Zone-friendly and free.
This week, we had Indian food (adapted from Paleo Steve) and watched Mega Shark vs. Giant Octopus. I give the dinner 4 stars; my compliments to the cook (me!). The movie gets 4 stars for cheesetasticocity and 1 star for overall quality.
Grilled “Tandoori” Chicken
Curry Fried F’Rice (faux + rice = F’rice)
The Movie: Mega Shark vs. Giant Octopus
“The California coast is terrorized by two enormous prehistoric sea creatures as they battle each other for supremacy of the sea.”
Why this movie is AWESOME:
- It stars Deborah “Only In My Dreams” Gibson
- It co-stars Lorenzo “Falcon Crest” Lamas
- The Mega Shark, a.k.a. megalodon, leaps from the ocean to snatch a jet full of vacationers from the sky and, later, chomps the Golden Gate Bridge.
- The scientists lure the giant creatures into traps with pheremones, having discovered this solution in post-coital bliss in a utility closet… which lead to “sweeping up” jokes later in the script.
Grilled “Tandoori” Chicken
Makes lots for leftovers. Approx. 1 P block per oz. (1 WW point per oz.)
3 lbs of boneless, skinless chicken breast or thighs (or beef or lamb)
1/2 cup coconut milk
2 tablespoons lemon juice
1 1/2 teaspoons ground ginger
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1. Mix all of the ingredients except the chicken in a bowl. Place the chicken in a ziplock bag; wash your hands and say “Ew!” when you’re done. Pour in the marinade and place in the fridge. Let marinate overnight.
2. When you’re ready to eat, heat gas grill on high, then cook chicken with the grill lid closed, 5 minutes per side.
This is great with any grilled meat or tossed with steamed veggies.
2 cups loosely packed mint
2 tablespoons chopped fresh parsley
2 tablespoons chopped onion
1 tablespoon lime juice
2 teaspoons lime rind
1/4 teaspoon dried ginger or 1 teaspoon minced fresh
1/4 teaspoon salt
1. Blend all ingredients in a food processor. Be glad you have a nose; your house will smell awesome! Place in fridge for about an hour before eating. This will taste fresh and delicious for 3-4 days.
Curry Fried F’rice
Makes 2 servings (approx. 2 blocks C + 4 blocks F)
2 cups steamed, chopped cauliflower
1 cup diced fresh pineapple
2 tablespoons blanched, slivered almonds
3-4 scallions, green and white chopped
1 tablespoon coconut oil
1 teaspoon ground curry powder
salt & pepper
1. Heat nonstick pan to medium-high, add coconut oil, and sautee pineapple ’til lightly brown in some spots. Take out of the pan and set aside. Go ahead! Eat one; they’re yummy. But just one.
2. In the same pan, then sautee almond slivers ’til lightly browned. Remove from pan and set aside. Same rules re: tasting apply.
3. When you’re ready to eat, add cauliflower and stir-fry 2-3 minutes, ’til heated through. Add chopped scallions, curry powder, salt & pepper, pineapple, and almonds. Fry ’til heated through.
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