Ark Valley News - In the kitchen

In the kitchen
By Lisa Strunk
Last Updated: January 29, 2015

Dinner ideas while traveling for work

I don't have to travel for work very often. I'm usually torn when I do have to be gone overnight. That means I'm usually doing something exciting, but it also means I have to be away from home.

I don't do well away from home. I'm sorry, but I'm not good in hotels. I always thought I was low maintenance, but every time I travel, I forget something that I can't live without. The problem is, it isn't something as simple as shampoo or a brush, it's a little thing like one of the millions of types of moisturizers I use on my face evenings or mornings, or the melatonin I take every night to help me fall asleep.

I realize that my bedtime and morning rituals are a bit too complex. Several years ago we went to Florida for a weeklong family reunion/vacation. I remember being completely stressed about forgetting tweezers and nail polish remover. My pedicure got chipped and I spent the entire week thinking I should have at least brought a touch-up bottle of polish.

Guess what? I survived. In the grand scheme of things, going out of town and forgetting some little things, like one of the many hair products I use to try to somewhat control my curly, frizz-prone hair, isn't the end of the world.

Yes, I may show up to a work function with frizzy hair, or with skin that isn't perfectly moisturized or with nails that are chipped, but I can still manage to face my co-workers without too much embarrassment. I think I just get too wrapped up in things needing to be a certain way for me to feel settled. Perhaps I'm a bit obsessive compulsive.

The great thing about getting away for a couple of days is the shopping and the eating. I always make sure to go shopping and pick up something for everyone at home.

Since I was staying in Lenexa last week, I stopped by a mall and bought clothes for everyone. Oh, I also got a six-pack of Dunkin Donuts on the day I left. I had one for breakfast and brought the rest home for the family.

Since I was training with a small group, we all went to lunch together both days. The first day we went to Joe's Barbecue. I had the pulled pork sandwich. I didn't get any sides because the sandwich was so big. I ate the whole sandwich and ended up overly full all afternoon.

The second afternoon we went to the Holy Land Café. I had the No. 11, which was curried chicken, rice, Greek salad, hummus and pita. It was so good I decided to make some at home for the family. I found a very easy curried chicken recipe. I used Jasmine rice, but any type of rice would be good. I also used store-bought hummus. Surprisingly, the kids and Chris loved it. And it was pretty easy to make.

Curried Chicken

1 lb. boneless skinless chicken breast, cut into 1-inch pieces

2 tsps. Curry powder

3/4 tsp. salt

1/4 tsp. pepper

1/2 cup chopped onion

1 T. canola oil

13.66 oz. can coconut milk

2 T. tomato paste

3 cups fresh baby spinach

1 cup chopped tomato

Sprinkle the chicken with curry, salt and pepper. Heat oil in a large saucepan and sauté chicken and onion until chicken is no longer pink inside. Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat and cook uncovered for 5 minutes until sauce thickens. Add tomato and spinach and cook for 3 to 5 minutes longer until spinach is wilted.

Lisa Strunk is co-owner of The Ark Valley News. Reach her at lisa@arkvalleynews.com.