Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack 10 oz (about 2 small breasts), cut into 1-inch pieces $5.99/lb on sale
• Organic Jumbo Yellow or Sweet Onion 1 medium, finely chopped ~$2.19/lb
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79 / 3-ct
• Organic Ginger Root 1.5-inch piece, peeled and minced (about 1.5 Tbsp) $5.99/lb
• Fresh Organic Red Tomato or Roma Tomatoes 2 medium, finely chopped (or 1 cup canned crushed tomato) ~$3.99/lb
• Plain yogurt (whole or low-fat) 1/3 cup, room temperature —
• Neutral oil (canola, avocado, etc.) 2 Tbsp —
• Ground cumin 1 tsp —
• Ground coriander 1.5 tsp —
• Garam masala 1.5 tsp, plus a pinch to finish —
• Turmeric powder 1/2 tsp —
• Kashmiri chili powder or mild paprika 1 tsp (use 1/2 tsp cayenne if you want it hot) —
• Kosher salt 1–1.5 tsp, to taste —
• Water 3/4–1 cup, as needed for sauce —
• Fresh cilantro Small handful, chopped (optional but recommended) —
• Basmati rice 3/4 cup dry (about 2 cups cooked) —
• Butter or ghee 1 Tbsp (optional, for finishing) —

Instructions

1. Prep the chicken and aromatics: Trim chicken and cut into 1-inch pieces. Pat dry and sprinkle with 1/2 tsp salt and 1/2 tsp garam masala. Set aside. Finely chop onion and tomatoes, mince garlic and ginger, and chop cilantro.
2. Start the rice (stove): Rinse basmati rice in cold water until it runs mostly clear. Combine 3/4 cup rice with 1.25 cups water and a pinch of salt in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes. Turn off heat and let steam, covered, while you finish the curry.
3. Brown the chicken (stove): Heat 1 Tbsp oil in a large skillet or wide saucepan over medium-high heat. Add chicken in a single layer and sear 2–3 minutes per side until lightly browned (it doesn’t need to be cooked through). Remove to a plate.
4. Cook the onion base: In the same pan, reduce heat to medium. Add remaining 1 Tbsp oil, then the chopped onion and 1/4 tsp salt. Sauté 8–10 minutes, stirring occasionally, until deep golden and caramelized at the edges. If it browns too fast, add a splash of water and lower the heat.
5. Bloom the spices: Add minced garlic and ginger. Cook 1–2 minutes until fragrant. Sprinkle in cumin, coriander, turmeric, chili/paprika, and 1 tsp garam masala. Stir constantly 30–45 seconds to toast the spices (they should smell nutty, not burnt).
6. Add tomatoes and simmer: Stir in chopped tomatoes and 1/4 tsp salt. Cook 5–7 minutes, stirring often, until tomatoes break down and the mixture becomes thick and glossy, with a bit of oil separating from the sides.
7. Finish the sauce with yogurt: Turn heat down to low. Whisk yogurt in a bowl so it’s smooth. Stir a spoonful of hot tomato-onion mixture into the yogurt to temper it, then slowly stir yogurt into the pan, mixing constantly so it doesn’t curdle.
8. Return chicken and adjust consistency: Add browned chicken and any juices back to the pan. Stir in 3/4 cup water. Bring to a gentle simmer, then cover and cook on low 10–12 minutes, stirring once or twice, until chicken is cooked through and tender. If sauce is too thick, add a splash more water; if too thin, simmer uncovered a few extra minutes.
9. Taste and finish: Stir in butter or ghee if using, and taste for salt and heat. Add more salt or a pinch of sugar if tomatoes were very tart. Sprinkle with a pinch of garam masala and chopped cilantro.
10. Serve: Fluff the rice. Spoon chicken curry over or beside rice in warm bowls, making sure each serving gets plenty of sauce.

Ingredients

• Extra Large EZ Peel Shrimp 21/25 (raw) 10 oz (about 14–16 shrimp), peeled and deveined $7.99/lb on sale (50% off)
• Organic Green Beans 6 oz (about 2 packed cups), trimmed and cut into 2-inch lengths $3.99/lb
• Simple Truth Organic® Garlic Bulbs 4 large cloves, finely minced $2.79 / 3-ct
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced ~$2.19/lb
• Simple Truth Organic® Thai Basil (or basil + a few mint leaves) 1 packed cup leaves, roughly torn $2.79
• Neutral oil 2 Tbsp, divided —
• Fish sauce 1.5 Tbsp —
• Soy sauce (low sodium if preferred) 1.5 Tbsp —
• Oyster sauce (optional but classic) 1 Tbsp —
• Brown sugar 1–1.5 tsp —
• Fresh Thai chilies or jalapeño 1–2, finely sliced (reduce for milder heat) —
• Lime 1, cut into wedges (optional) —
• Jasmine rice 3/4 cup dry (about 2 cups cooked) —
• Water Splash or two to loosen sauce if needed —

Instructions

1. Prep rice (stove): Rinse 3/4 cup jasmine rice until water runs mostly clear. Combine with 1.25 cups water and a pinch of salt in a small pot. Bring to a boil, then reduce heat to low, cover, and cook 12–14 minutes. Turn off heat and let steam, covered, while you cook the stir-fry.
2. Prep shrimp and veggies: Peel and devein shrimp if not already. Pat very dry with paper towels and toss with a pinch of salt. Trim green beans and cut into 2-inch pieces. Thinly slice half an onion. Mince garlic and slice chilies. Pick Thai basil leaves from stems and tear any large leaves.
3. Make stir-fry sauce: In a small bowl, mix fish sauce, soy sauce, oyster sauce (if using), and brown sugar until sugar dissolves. Set near the stove.
4. Blanch or quick-cook green beans (optional but helpful): Bring a small pot of salted water to a boil. Add green beans and cook 2 minutes until bright green and crisp-tender. Drain and rinse briefly under cold water to stop cooking, then pat dry. (You can also just stir-fry them longer instead of blanching.)
5. Stir-fry shrimp (stove): Heat 1 Tbsp oil in a large skillet or wok over medium-high until shimmering. Add shrimp in a single layer and sear 1–1.5 minutes per side until just turning opaque—do not fully cook. Remove to a plate.
6. Cook aromatics and vegetables: In the same pan, add remaining 1 Tbsp oil. Add onion slices and cook 2–3 minutes until starting to soften and get some color. Add garlic and sliced chilies; cook 30–45 seconds until very fragrant.
7. Add green beans: Add green beans to the pan. Stir-fry 2–3 minutes (or 3–4 if you didn’t blanch) until tender-crisp. If pan looks dry or things begin to scorch, add a tablespoon of water to create steam.
8. Sauce and finish with basil: Return shrimp and any juices to the pan. Stir the sauce, then pour it in and toss everything over medium-high heat for 1–2 minutes until shrimp are just cooked through and coated, and sauce is glossy. Turn off heat, then immediately add Thai basil leaves, tossing until just wilted and intensely fragrant. If too salty, squeeze in a bit of lime and add a spoonful of water.
9. Serve: Fluff jasmine rice and divide between two bowls or plates. Top with the shrimp and basil stir-fry, spooning any extra sauce over the rice. Serve with lime wedges on the side.

Ingredients

• Kroger® Ground Pork 8 oz (half the pack) $4.29/16 oz on sale
• Organic Butternut Squash 1.5 lb piece (about 4 cups peeled, 3/4-inch cubes) $1.99/lb
• Organic Jumbo Yellow Onion 1 medium, sliced into thin wedges ~$2.19/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 / 3-ct
• Organic Ginger Root 1-inch piece, minced (about 1 Tbsp) $5.99/lb
• Tomato (fresh or canned) 1 medium fresh tomato, chopped, or 1/2 cup canned crushed tomatoes —
• Plain yogurt or sour cream 2 Tbsp, plus more for serving (optional) —
• Neutral oil 2 Tbsp —
• Garam masala 2 tsp —
• Ground cumin 1 tsp —
• Ground coriander 1 tsp —
• Turmeric powder 1/2 tsp —
• Kashmiri chili powder or mild paprika 1 tsp (plus pinch cayenne for extra heat, optional) —
• Kosher salt 1.25–1.5 tsp total, to taste —
• Fresh cilantro or green onions Small handful, chopped (optional garnish) —
• Basmati rice or naan/flatbread 3/4 cup basmati rice dry OR 2 pieces naan for serving —
• Water 2–3 Tbsp as needed —

Instructions

1. Preheat oven: Set oven to 400°F (about 205°C). Place a rack in the middle.
2. Prep squash and aromatics: Peel butternut squash, scoop out seeds, and cut into 3/4-inch cubes (about 4 cups). Slice onion into thin wedges. Mince garlic and ginger. Chop tomato if using fresh. Chop cilantro or green onions for garnish.
3. Start the rice (if using; stove): Rinse 3/4 cup basmati rice until water runs mostly clear. Cook as for the first recipe: combine with 1.25 cups water and a pinch of salt; bring to a boil, then cover and simmer on low 12–15 minutes. Turn off heat and let steam while the pork and squash roast.
4. Season the pork: In a large bowl, combine ground pork, minced garlic, minced ginger, garam masala, cumin, coriander, turmeric, chili/paprika, yogurt, 3/4 tsp salt, and chopped tomato. Mix gently until evenly combined but don’t overwork.
5. Assemble the sheet pan: On a large rimmed baking sheet, toss the butternut squash cubes and onion wedges with 2 Tbsp oil and 1/2 tsp salt. Spread into an even layer with a bit of space between pieces. Dot spoonfuls of the spiced pork mixture all over the pan, breaking it into rough 1–2 Tbsp clumps so they roast and brown rather than steam.
6. Roast: Place sheet pan in the preheated oven. Roast for 20 minutes. Remove, toss gently with a spatula to flip squash and break up pork a bit, then return to the oven for another 10–15 minutes, until squash is tender and caramelized at the edges and pork is cooked through with browned bits.
7. Adjust moisture and flavor (oven–stove combo): Transfer everything to a large skillet or leave on the sheet pan if there’s enough moisture. If it looks dry or you want a light sauce, move it to a skillet over medium heat, add 2–3 Tbsp water, and stir for 2–3 minutes to form a light coating sauce. Taste and add more salt or a pinch of chili if desired.
8. Finish: Off the heat, swirl in an extra spoonful of yogurt or a knob of butter for richness if you like, and sprinkle with chopped cilantro or green onions.
9. Serve: Spoon the Indian-style pork & butternut keema over basmati rice or serve with warmed naan/flatbread on the side. Make sure each plate gets plenty of squash, pork, and onions.