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Ingredients for the Marinade 1 cup plain yogurt 1 teaspoon freshly grated ginger 1 teaspoon minced garlic 1 tablespoon curry powder 1 1/2 pounds skinless, boneless chicken breasts, cut into strips 20 wooden skewers, soaked in water 30 minutes Vegetable oil, for grilling
When I read the Nuffnang product talk opportunity on Heinz Squeeze and Stir in my inbox, I was intrigued.
Just yesterday, I shared my love for Bibimbap in this post . Bibimbap is a Korean rice bowl dish with different kinds of stirfried or fresh vegetables with a spicy gochujang (learn more about gochujang by clicking the link) sauce. Bibimguksu, on the other hand, is a cold noodle dish that is mixed with a similar sauce.
I have a bit of a problem. It’s an addiction to light orange-red pasta sauces.
I love simple dishes like this. They remind me of my single vegetarian days in L.A. when I’d often come home from work and find a total of three grocery items in my kitchen.
This post is sponsored by DOLE Salads , whose Baby Spinach Blend is perfect for this recipe. We’re having a bacon moment…
Some kitchen tasks are more enjoyable than others.
You’ll have to bear with me as I share this recipe, which started out as a chicken recipe with wine and pasta and ended as a pasta recipe with whiskey and wine. Long story.