Curried Chicken with Ginger and Yogurt, White Bean soup with Spicy Sausage and Collard Greens, Black Bean and Potato Soup, Edamame Shrimp over Sesame Soba Noodles

I know I know... this week looks like a LOT! The reason why I'm making a little extra is because Monday night we have Re$ervations for Valentine'$ Day and Wednesday night we're going out to dinner with friends, so we'll be spending a lot of money this week, thus I'm cooking a little extra. I made the Curried Chicken on Friday night (we had some for dinner), the White Bean Soup on Saturday night (has some for dinner that night too) and the last two dishes Sunday.

This year we made reservations at Spice Market in the Meatpacking District for V-Day. We eat across the street all the time at a burger joint and have always wanted to go there, so Monday night's the night!

Onward to what you're here for!

Curried chicken with Ginger and Yogurt
Adapted from my Real Simple March 2011 issue

Ingredients:
1/3 cup tomato paste
4 cloves garlic, chopped
2 tablespoons curry powder
1 tablespoon grated fresh ginger (I used 1 teaspoon dried ground ginger)
1 teaspoon ground cumin
1 medium onion, chopped
2 pounds boneless, skinless chicken thighs (I used 2 chicken breasts, cut into nugget sizes)
1/2 cup plain whole-milk greek yogurt (I accidentally used 1 cup. Still tasted fine)
2 scallions, thinly sliced

1. In 4-6 quart slow-cooker, whisk together tomato paste, garlic, curry powder, ginger, cumin and 3/4 cup water. Add onion and stir to combine. Place chicken on top and season with 1 teaspoon salt and 1/4 teaspoon pepper.

2. Cover and cook until chicken is tender, on low for 7-8 hours or on high for 3-4.

3. Just before serving, add yogurt and 1/2 teaspoon salt to the chicken and stir to combine. Serve over rice and sprinkle with scallions. (scallions were actually a YUMMY touch to the dish).

White Bean Soup with Spicy Sausage and Collard Greens
Adapted from Real Simple March 2011

Ingredients:
1 pound bag dried white beans (we used Canellini)
1/2 pound sausage links, halved lengthwise and sliced crosswise (recipe calls for andouille but that's too spicy for me. We used a "spicy" turkey sausage we buy at a farmers market which isn't too spicy for me)
1 large onion, chopped
2 celery stalks, chopped
4 sprigs fresh thyme
8 cups low-sodium chicken broth
1 bunch collard greens, stems discarded and leaves cut into bite-size pieces
1 tablespoon red wine vinegar

1. In a 4-6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high from 4 to 5 hours.

2. Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and 1/2 teaspoon each salt and pepper.

Black Bean and Potato Soup
Adapted from my new magazine subscription, Vegetarian Times (March 2011)

1 medium onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
6 cloves garlic, peeled and sliced
6 cups cooked or canned black beans, divided
3 medium potatoes, peeled and diced
2 tablespoons white wine vinegar
1 tablespoon ground cumin
1 tablespoon fresh oregano leaves (I used 1 teaspoon dried)
1 bay leaf
1/2 teaspoon salt

1. Sautee onion, bell peppers and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes. Transfer to a blender and puree until smooth. Add 3 cups beans and 6 to 7 cups water; puree until mixture is consistency of thick soup.

2. Return mixture to saucepan. Add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf and salt. Bring to a simmer, cover and cook 20 minutes until potatoes are soft. Remove bay leaf before serving.

Edamame Shrimp over Sesame Soba Noodles
Adapted from my Flat Belly Diet book

Ingredients:

1 package (12oz) frozen, shelled edamame (green soybeans)
1 tablespoon soy sauce
1/2 cup water
1/2 cup slivered almonds
1 dash hot pepper sauce (I used a shake of red pepper flakes)
2 tablespoons minced scallions
1 1/2 teaspoons toasted sesame oil
1/8 teaspoon pepper
1 package soba noodles (I used 1 package (16oz) udon noodles- it's all I could find)
1/2 lb raw, peeled shrimp

1. Cook noodles according to package, set aside.

2. In medium saucepan over high heat, bring the soybeans, soy sauce, red pepper flakes and water to a boil, stirring occasionally. Reduce heat to low and simmer for 10 minutes. When a small amount of liquid remains, add the thawed raw shrimp and stir occasionally until the liquid has evaporated and shrimp is cooked.

3. Remove from heat and stir in the almonds, scallions, oil and pepper. Serve mixture warm over noodles and maybe steam some broccoli as a side.