3 tablespoons of peanut butter
2 tablespoons of rice vingar
1 teaspoon sweet chili sauce
1 clove of garlic
2 teaspoons of soy sauce
Friday, September 10, 2010
Sunday, September 5, 2010
Slow Cooker Butter Chicken
Serves 4
4-6 boneless chicken thighs cut into bite-sized pieces
1 onion diced
3 cloves garlic minced
2 tbsp butter
2 tbsp oil
Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add:
15 green cardamom pods (can be strung together with needle and thread - I always do it this way, and then a friend informed me putting it in some cheesecloth would be easier...good thinkin')
2 tsp curry powder
1 tbsp curry paste (I use curry powder**)
1 tsp cayenne powder (optional) It’s really hot if you add this
2 tsp tandoori masala*
1 tsp garam masala*
1 can coconut milk
1 cup plain yogurt
1 5.5 fl oz can of tomato paste
Salt to taste
Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours.
Serve with basmati rice and warm naan bread.
Lasagne
This is my signature dish. I always come back to this lasagna recipe.
I scanned it out of my cookbook last night to post, so I thought I
would share it on our blog.
I only use beef, though.
I only use beef, though.
Pizza Quiche
This
is the recipe as my friend sent it to me….you can add whatever
meats/cheeses/veggies you like to make it different. Like, I don’t use
pepperoni, but I might
use Turkey bacon or Italian sausage.
Pizza Quiche
½ lb hot or mild Italian sausage (I use turkey Italian sausage)
Pastry for double crust 9” pie, divided (I use the Pillsbury refrigerated ones)
1 c ricotta or cream style cottage cheese (I part skim ricotta)
3 eggs
1 c shredded mozzarella cheese
1 3oz pkg sliced pepperoni, chopped (you could do turkey pepperoni)
1/3 c grated parmesan cheese
2 T milk
Commercial pizza sauce
- I have left out the pepperoni and used about 1/3 of a 10oz pkg of frozen chopped spinach, too. I know other people who have put in mushrooms or other veggies.
- I have taken about 1/3 of a bag of fresh baby spinach and layered it on the bottom of the quiche, after I prebake the crust. This is my favorite modification.
Remove casings from sausage. Cook sausage in medium skillet until brown. Stir to crumble, drain, set aside.
Line a 9-inch pie plate with ½ of pastry. Bake at 450 for 5 minutes. Remove from oven. Reduce oven temp to 350.
Combine eggs and ricotta cheese and mix well. Add other cheeses, meats, and veggies if using. Spoon into partially baked pie shell. Roll out remaining pastry and cut into 6 or 8 wedges. Arrange on top of the filling. Bake at 350 for 20 minutes. Brush with milk. Cook an additional 20 minutes or until golden. Let cool 10 minutes. Serve with warmed pizza sauce
Line a 9-inch pie plate with ½ of pastry. Bake at 450 for 5 minutes. Remove from oven. Reduce oven temp to 350.
Combine eggs and ricotta cheese and mix well. Add other cheeses, meats, and veggies if using. Spoon into partially baked pie shell. Roll out remaining pastry and cut into 6 or 8 wedges. Arrange on top of the filling. Bake at 350 for 20 minutes. Brush with milk. Cook an additional 20 minutes or until golden. Let cool 10 minutes. Serve with warmed pizza sauce
Eggplant Curry
Eggplant Curry
Prep time: 45 minutes (start rice when you begin)
2-3 T butter and/or peanut oil (I used canola, though)
1 T mustard seeds
2 T sesame seeds (didn’t have any, so left them out)
2 t cumin seeds
1 ½ cups chopped onions
1 ½-2 t salt
2 t turmeric
¼ t cayenne, possibly more, depending on tolerance/preference
2 medium eggplants (7-8” long, 4’ diam at roundest point), cut into 1” cubes
Water, as needed
2 cups fresh or frozen green peas
Optional: 1 small bunch fresh cilantro, minced(didn’t have any, so I had to do without)
1- Heat butter or oil over medium heat in a very large, deep skillet or dutch oven. Add seads, and sauté till they begin to pop, about 5 minutes.
2- Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8-10 minutes, or till onion is translucent.
3- Add eggplant . Cook, stirring from the bottom regularly, for 15-20 minutes, until the eggplant is soft. You might add a little water if mixture is too dry. Cover the pan between stirrings.
4- Steam the peas till they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.
6-8 servings
Prep time: 45 minutes (start rice when you begin)
2-3 T butter and/or peanut oil (I used canola, though)
1 T mustard seeds
2 T sesame seeds (didn’t have any, so left them out)
2 t cumin seeds
1 ½ cups chopped onions
1 ½-2 t salt
2 t turmeric
¼ t cayenne, possibly more, depending on tolerance/preference
2 medium eggplants (7-8” long, 4’ diam at roundest point), cut into 1” cubes
Water, as needed
2 cups fresh or frozen green peas
Optional: 1 small bunch fresh cilantro, minced(didn’t have any, so I had to do without)
1- Heat butter or oil over medium heat in a very large, deep skillet or dutch oven. Add seads, and sauté till they begin to pop, about 5 minutes.
2- Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8-10 minutes, or till onion is translucent.
3- Add eggplant . Cook, stirring from the bottom regularly, for 15-20 minutes, until the eggplant is soft. You might add a little water if mixture is too dry. Cover the pan between stirrings.
4- Steam the peas till they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.
6-8 servings
Southwestern Polenta
I tried this tonight, but added a can of chopped tomatoes. We really liked it. I used
plain polenta.:
Southwestern Polenta
Ingredients:
* 1 pound ground beef
* 1 packet taco seasoning
* Green Chile & Cilantro Polenta (or plain polenta if desired)
* Mexican Corn & Black Beans (or similar fresh or frozen veggies)
* 1 can of black beans (approx 14 oz)
* 1 small can tomato paste (approx 6 oz)
* 1 bag of shredded Mexican cheese (approx 2 cups)
Directions:
1. Grease the bottom of a 13×9 baking pan. Slice polenta and place it in a layer in the bottom of the pan. Bake at 375 degrees while preparing ground beef mixture.
2. Prepare ground beef according to instructions on taco seasoning packet.
3. Add canned black beans (drained), tomato paste, and frozen veggies to skillet. Mix well and simmer for about 10 minutes.
4. Take polenta out of oven, add beef mixture and top w/ mexican cheese.
5. Cook until cheese is golden brown and forms crust…about 25 minutes.
Southwestern Polenta
Ingredients:
* 1 pound ground beef
* 1 packet taco seasoning
* Green Chile & Cilantro Polenta (or plain polenta if desired)
* Mexican Corn & Black Beans (or similar fresh or frozen veggies)
* 1 can of black beans (approx 14 oz)
* 1 small can tomato paste (approx 6 oz)
* 1 bag of shredded Mexican cheese (approx 2 cups)
Directions:
1. Grease the bottom of a 13×9 baking pan. Slice polenta and place it in a layer in the bottom of the pan. Bake at 375 degrees while preparing ground beef mixture.
2. Prepare ground beef according to instructions on taco seasoning packet.
3. Add canned black beans (drained), tomato paste, and frozen veggies to skillet. Mix well and simmer for about 10 minutes.
4. Take polenta out of oven, add beef mixture and top w/ mexican cheese.
5. Cook until cheese is golden brown and forms crust…about 25 minutes.
Goulash
This was really good. I added half a bunch of parsley, minced, and two
potatoes and three carrots, peeled and chopped. We had it with
vermicelli rice.
Goulash
Adapted from Gourmet, December 1994
This tastes so much better the next day.
Goulash can be made into either a soup or stew, and the latter can be spooned over egg noodles or potatoes
Servings: Makes about 16 cups, serving 12
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds (I didn't have caraway, so I used a mixture of fennel, dill,and cumin seeds)
1/3 cup all-purpose flour
1/4 cup red-wine vinegar (I used apple cider vinegar)
1/4 cup tomato paste
5 cups beef broth
1 to 5 cups water or beer (use the former to make a stew, the latter to make a soup) (I used water)
1 teaspoon salt
2 red bell peppers, chopped fine
In kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers,and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 60 to 75 minutes.
Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
Goulash
Adapted from Gourmet, December 1994
This tastes so much better the next day.
Goulash can be made into either a soup or stew, and the latter can be spooned over egg noodles or potatoes
Servings: Makes about 16 cups, serving 12
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds (I didn't have caraway, so I used a mixture of fennel, dill,and cumin seeds)
1/3 cup all-purpose flour
1/4 cup red-wine vinegar (I used apple cider vinegar)
1/4 cup tomato paste
5 cups beef broth
1 to 5 cups water or beer (use the former to make a stew, the latter to make a soup) (I used water)
1 teaspoon salt
2 red bell peppers, chopped fine
In kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers,and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 60 to 75 minutes.
Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
Subscribe to:
Comments (Atom)