Last Saturday's dinner was chicken and fresh vegetable curry. After sauteing some garlic, ginger, jalapeno, and onion, we added canned diced tomatoes, carrots, coconut milk, green beans, and spices. While the curry simmered, we grilled boneless, skinless chicken breasts rubbed with even more spice. When the chicken was done, we rested it, then sliced it up and added it to the simmering vegetable mixture. Fast and fantastic.
And last Sunday we grilled rainbow trout, whole, stuffed with herbs and lemon slices. Need I say more? Well, actually, I'm going to say one more thing. Farmed rainbow trout is rated a best choice by Seafood Watch. Check it out.
It's time to turn off the gas and cook with fire.
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