Are Ya Jealous?*

Just wanted to post 2 new farm box ideas.

The first is last night's dinner. I baked some sweet potatoes early in the day, and then mashed them up and made sweet potato pancakes for dinner. I added some grapefruit from our farm box and scrambled some eggs. Can I just say I loved this dinner? It was so delicious!

This was my first attempt at sweet potato pancakes. I was nervous to try them because I love them so much from Pancake Pantry in Nashville. I thought I would ruin one of my favorite special meals, and then I would have to drive four hours to make up for it. So for years I have hesitated making them myself.

But, last night I was craving breakfast for dinner. It's really much better in the p.m. than the a.m. Sweet foods in the morning give me a belly ache, and things like bacon and sausage are too heavy. So if I am to enjoy breakfast foods it's at night. (Oh, flashbacks to Waffle House at midnight and Marietta Diner at 2 am.) And now I feel confident that I can enjoy my favorite flavor pancakes in GA and TN.




The 2nd farm box recipe I am going to add to my repertoire is Curried Chicken Penne with Mango Chutney. I thought of cheating and just using jarred mango chutney (a sandwich staple at my house) but I am so glad I took the time to make it fresh. Do the chutney early in the day and the recipe seems less labor intensive. Also, you could substitute rice for the penne, but my kids are pasta people. This meal was fabulous. Every single member of my family loved it!

Ingredients

Chutney:
2 cups diced peeled ripe mango (about 2 mangoes)
1 cup finely chopped onion
1/2 cup water
2 tablespoons brown sugar
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/2 teaspoon black pepper
1/2 teaspoon chopped peeled fresh ginger
1/4 teaspoon salt

Chicken:
1 teaspoon olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup light coconut milk
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons red curry paste
1 to 2 teaspoons Thai fish sauce
2 cups broccoli florets
2 cups cauliflower florets
4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
2 tablespoons chopped green onions (optional)

Preparation: To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally. To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired. (from Cooking Light)

* This question is directed at my hubby, who chose his spicy chicken sandwich reservation at Chick-fil-a over the delicious sweet potato pancakes. While I love CFA and am equally excited by the new sandwich, I thought he may have had his priorities out of whack,lol! But, I can say that because I had mine Monday.