Peanut Butter Chicken

3 tablespoons of peanut butter
2 tablespoons of rice vingar
1 teaspoon sweet chili sauce
1 clove of garlic
2 teaspoons of soy sauce

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.

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

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

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.

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.

Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins
From: Barefoot Contessa Family Style by Ina Garten
(Clarkson Potter; October 2002; ISBN:060961066X; HC)
Cookbook Heaven @ Recipelink.com There were days at Barefoot Contessa in Westhampton Beach when we would bake 2,000 muffins on a Saturday morning and they would all be gone by 9:30 A.M. As bakers came out of the kitchen with more muffins, people would try to grab them off the trays. I guess there's not much that's as appealing as a freshly baked muffin!
Makes 16 muffins

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra -large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces (about 1 cup) sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 half-pints fresh blueberries, picked through for stems

1. Preheat the oven to 350 degrees. Place 16 paper liners in muffin pans.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

The bakers at Barefoot Contessa use an ice-cream scoop to measure the batter so that every muffin comes out the same size.

Greasing the tops of the pans makes it easier to take the muffins out. Blueberry Coffee Cake Muffins
From: Barefoot Contessa Family Style by Ina Garten
(Clarkson Potter; October 2002; ISBN:060961066X; HC)
Cookbook Heaven @ Recipelink.com There were days at Barefoot Contessa in Westhampton Beach when we would bake 2,000 muffins on a Saturday morning and they would all be gone by 9:30 A.M. As bakers came out of the kitchen with more muffins, people would try to grab them off the trays. I guess there's not much that's as appealing as a freshly baked muffin!
Makes 16 muffins

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra -large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces (about 1 cup) sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 half-pints fresh blueberries, picked through for stems

1. Preheat the oven to 350 degrees. Place 16 paper liners in muffin pans.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

The bakers at Barefoot Contessa use an ice-cream scoop to measure the batter so that every muffin comes out the same size.

Greasing the tops of the pans makes it easier to take the muffins out.