two queers in the kitchen

There’s nothing quite like realizing you’ve perfectly re-created one of your favorite restaurant dishes in your own kitchen. This dish is Thai-inspired chicken with spicy peanut sauce on a bed of spinach. I apologize of the sad state of that picture. It was hastily snapped, before I gobbled the whole thing down Like I said earlier: I took one bite, grabbed my bowl, and ran to my laptop to get the recipe down. It’s that tasty.

Prep Time: 10 minutes
Cook Time: 15-20 minutes 
Difficulty: Easy. Like, seriously easy. No chopping or anything.
Servings: 2-4 (Visit my entry on Tasty Kitchen to adjust) 

Ingredients

• 1 can Coconut Milk (13.5 Ounces)
• 1-2 pounds Chicken Breast (diced Into 1/2 Inch Pieces)
• 3-½ Tablespoons Peanut Butter (I Use Chunky)
• 3 Tablespoons Brown Sugar
• 2 Tablespoons Red Curry Paste
• 2 Tablespoons Fish Sauce
• 2 cups Spinach
• 1 teaspoon Cayenne Pepper To Taste
• ½ cup Peanuts, Chopped And Roasted (optional)

Preparation

1. Pour coconut milk in a large pan and bring to a boil. Add chicken breast pieces, lower temperature to medium/low, and let simmer until chicken is completely cooked, about 7-8 minutes.

2. Remove chicken from coconut milk and let sit. (A slotted spoon works best for this).

3. Add peanut butter, brown sugar, red curry paste, and fish sauce to the coconut milk and raise the temperature slightly. Stir constantly until everything is melted together and delicious. Add cayenne pepper if you like the extra kick. Now is the time to add a few more dashes of fish sauce, a sprinkle or two of brown sugar, etc. to suit your tastes. Add chopped peanuts, if desired.

4. Add spinach to the sauce and stir until almost wilted (a minute or less). Remove from heat. Add chicken pieces to the mixture; stir so that everything is nice and intermingled.

5. Serve over a bed of steamed brown rice or rice noodles.

Note: Red curry paste and fish sauce can be found in the Asian Foods aisle of your local chain grocery store. (I got mine at Sunflower Market!)

Hey foodies,

Just a quick note, apologizing for the lack of posting going on. One of us is getting gay married in two months and the other is trying tro graduate from college (and is preparing to officiate said wedding). 

Don’t worry though! I’ve got a new recipe to post! It was so good, guys, that I took one bite, grabbed my bowl, and rushed to my laptop to write down the recipe. That. Good.

Expect more from us soon, as we post our official introductions and document our first joint dinner party. I’ll give you a clue. The theme is: Glee. 

Because the feast that Sam and I just made for St. Patrick’s Day was just to die for. It included:

• Corned Beef with Mustard-Brown Sugar Glaze
• Twice Baked Potatoes with shallots and roasted garlic
• 4-Leaf Clover dinner rolls topped with rosemary and Irish cheddar
• Irish Cupcake Bombs
• and, of course, Guinness to wash it all down.

Recipes and links forthcoming.

My little brother and I are huge fans of Indian cuisine, so I’m always looking for new recipes to try out for us to share. This one is a result of a bunch of different Chicken Makhani/Butter Chicken recipes I’ve come across, modified to our tastes, and turned vegetarian for my brother’s benefit. It may not be the most authentic recipe out there, but it is delicious!

Sam and I prepared a variation on this dish for a lesbian housewarming party a few months ago, and it was a HUGE hit. Make it, bring it to your gays, earn some homo street cred! Just don’t tell them about the heavy cream.

Tofu Makhani

Prep Time: 3-4 hours
Cook Time: 40 minutes
Difficulty: Intermediate
Servings: 4 (Visit my entry at Tasty Kitchen to adjust serving sizes)

Read More

Hello and welcome to Two Queers In The Kitchen. We, Kay (sequinissues) and Sam (wayjayne), are two LGBTQ (Q and L, respectively) individuals with a penchant for cooking and good food. Prepare yourself, dear reader, to follow the adventures of two college-aged queers as they try to navigate their way to cheap, tasty food while making as many sexual innuendos as possible.

What To Expect In The Near Future:

*Delicious Recipes
*The Perils of Food Porn 
*How To Cook For Your Straight Friends
*Iron Chef: Gay
*Filthy Kitchen Utensil Of The Week
*Weekly Guest Columns (From Gays and Straight Allies Alike!)