While browsing through my cookbook, I found this recipe and got excited to start growing my tomatoes! Although it brought back a lot of pregnancy nostalgia, it's really fun to make. I cook two pots of it at the same time and it makes a HUGE mess, but it sure is worth it! I froze a bunch of it and used it for lasagnas, fast pasta dishes, etc. It really came in handy after Zach was born and I wasn't up to much cooking.
16 oz. fresh tomatoes
8 oz. tomato sauce
6 oz. tomato paste
6 oz. water
2 T. olive oil
1 onion
6 cloves garlic
1 tsp. basil
1/2 tsp. oregano
1 tsp salt
1/2 tsp. pepper
2 tsp. sugar
thyme
red pepper (to taste)
fennel seed (to taste)
Cook onions and garlic. Add remaining ingredients. Simmer on low uncovered for 2 to 3 hours until the sauce "cooks down". (The more moisture that leaves the sauce, the tastier it is!) When finished simmering, add 1/3 c. parmesan cheese. So good!
Monday, April 21, 2008
Vegetable Cheese Chowder (Lion House)
I don't think you can go wrong with anything in the Lion House cookbook. This is one I got from there and it is tasty. I half the recipe for smaller families.
4 c. cubed potatoes
2 c. chopped celery
2 t. salt
3 T. chicken base
1/2 c. margarine
1 T. dry mustard
1 10 oz. pkg frozen broccoli or 1 lb. fresh (cooked and cut up)
2 c. diced carrotts
1/2 c. minced onion
4 c. water
3 1/2 c. milk
1/2 c. flour
1 lb. cheddar cheese
Prepare potatoes, carrots, celery, and onions. Place in a large soup pot. Add salt and water. Cook until veggies are tender (20 minutes). Add broccoli, chicken base, and milk. Simmer for 5 more minutes. In separate pan, melt margarine and add flour and dry mustard; stir to make roux. Add to sopu and stir until thickened. Cut cheese into cubes (or just shred it) and add to soup. Stir until cheese melts. Keep hot, but do not boil. Serve with warm homemade rolls.
4 c. cubed potatoes
2 c. chopped celery
2 t. salt
3 T. chicken base
1/2 c. margarine
1 T. dry mustard
1 10 oz. pkg frozen broccoli or 1 lb. fresh (cooked and cut up)
2 c. diced carrotts
1/2 c. minced onion
4 c. water
3 1/2 c. milk
1/2 c. flour
1 lb. cheddar cheese
Prepare potatoes, carrots, celery, and onions. Place in a large soup pot. Add salt and water. Cook until veggies are tender (20 minutes). Add broccoli, chicken base, and milk. Simmer for 5 more minutes. In separate pan, melt margarine and add flour and dry mustard; stir to make roux. Add to sopu and stir until thickened. Cut cheese into cubes (or just shred it) and add to soup. Stir until cheese melts. Keep hot, but do not boil. Serve with warm homemade rolls.
Chicken Tortilla Soup
I had this recipe in my cookbook for a long time, but made it for the first time a few months ago. A warm, yummy soup tasted so good in the winter!
1 medium onion, chopped
2 T. oil
1 (15oz.) can stewed tomatoes (I chop them up a little to avoid big chunks)
1 t. lemon pepper
1 t. chili powder (I use about 1/2 t.)
1/2 t. tobasco sauce (optional)
2 cloves garlic
4 oz. can diced green chilies
4 c. chicken broth
2 t. worcestershire sauce (I use about 3 t.)
1 t. cumin
1/2 water
4 T. flour
1 lb. chicken breasted, shredded
lime
sour cream
tortilla chips
shredded cheese
In a saucepan, cook onions in oil until clear. Add garlic (hint: the shorter you cook the garlic, I aim for about 30 seconds, the more flavor it will have.) In a large bowl, combine chilies, tomatoes with juice, chicken broth, lemon pepper, worcestershire suace, chili powder, cumin, and tobasco sauce. Add to onions and simmer for 20 minutes. In another small bowl, combine flour and water for thickening. ( I actually use 6T flour and 3/4c. water because Scott prefers his food to be less spicey). Bring tomato mixture to a boil and add flour mixture. Add chicken. Simmer for 5 minutes. When ready to serve, crunch tortilla strips in bottom (or top) of soup bowl. Garnish with cheese, sour cream, lime, or whatever else suits your taste buds. MM-mmm good!
1 medium onion, chopped
2 T. oil
1 (15oz.) can stewed tomatoes (I chop them up a little to avoid big chunks)
1 t. lemon pepper
1 t. chili powder (I use about 1/2 t.)
1/2 t. tobasco sauce (optional)
2 cloves garlic
4 oz. can diced green chilies
4 c. chicken broth
2 t. worcestershire sauce (I use about 3 t.)
1 t. cumin
1/2 water
4 T. flour
1 lb. chicken breasted, shredded
lime
sour cream
tortilla chips
shredded cheese
In a saucepan, cook onions in oil until clear. Add garlic (hint: the shorter you cook the garlic, I aim for about 30 seconds, the more flavor it will have.) In a large bowl, combine chilies, tomatoes with juice, chicken broth, lemon pepper, worcestershire suace, chili powder, cumin, and tobasco sauce. Add to onions and simmer for 20 minutes. In another small bowl, combine flour and water for thickening. ( I actually use 6T flour and 3/4c. water because Scott prefers his food to be less spicey). Bring tomato mixture to a boil and add flour mixture. Add chicken. Simmer for 5 minutes. When ready to serve, crunch tortilla strips in bottom (or top) of soup bowl. Garnish with cheese, sour cream, lime, or whatever else suits your taste buds. MM-mmm good!
Friday, April 18, 2008
Perfect Brown Rice
I have always had a problem cooking brown rice on the stove top because it dries out too fast and burns. So, I started cooking it in the oven and it comes out perfect with no mess. Here's how to do it:
Heat the water in microwave til really hot(2 min)
Pour rice and heated water in a casserol dish
Cover with aluminon foil
Bake at 350 degrees for 1 hour stirring half way through
When done fluff with a fork and enjoy.
Heat the water in microwave til really hot(2 min)
Pour rice and heated water in a casserol dish
Cover with aluminon foil
Bake at 350 degrees for 1 hour stirring half way through
When done fluff with a fork and enjoy.
Thursday, April 17, 2008
Kitchen Tips
I thought it may be helpful and educational to add useful cooking, baking, and general kitchen tips to our blog to help us be more effective in our cooking pursuits! Make sure to label it as a "Kitchen Tip" so it will be easy to find. Here are a couple I thought may help:
*Storing Cake -- If you store half and apple in the container which you are storing a cake, the cake will retain its freshness.
*Brown sugar will not harden if stored in the freezer.
*This is from my last recipe but I wanted to make sure you didn't miss it! If you are baking an empty pie crust, to prevent it from bubbling up in the middle, lay parchment paper/aluminum foil lightly on top and up sides of your pie dough. Place dry beans on top of foil and bake. This will weigh down the center of the crust. Just lift the foil with the beans off of the crust right after baking!
*Storing Cake -- If you store half and apple in the container which you are storing a cake, the cake will retain its freshness.
*Brown sugar will not harden if stored in the freezer.
*This is from my last recipe but I wanted to make sure you didn't miss it! If you are baking an empty pie crust, to prevent it from bubbling up in the middle, lay parchment paper/aluminum foil lightly on top and up sides of your pie dough. Place dry beans on top of foil and bake. This will weigh down the center of the crust. Just lift the foil with the beans off of the crust right after baking!
Wednesday, April 16, 2008
Tarte aux Fraises (Pie with Strawberries)
My dear French friend, Elodie, taught me how to make this a couple of days ago and it is divine!!! The different parts of the recipe can be used for a variety of desserts- like the pie crust or the Crême Patissière (filling for cream puffs, side dish to cake, etc). The recipe is very detailed and isn't as complicated as you may think due to its length. I added a bunch of tips Elodie taught me along the way. Next time I make it I will take a photo and post it with the recipe- it looks beautiful!
Tarte aux Fraises (Pie with Strawberries)
Pie Crust (Can be used for any type of pie)
7 Tbls butter (softened)
1 cup flour
Pinch of salt
1 egg
1/3 to ½ cup sugar
Mix flour, butter, and salt with hands until crumbly.
Wisk sugar and egg until white (pale yellow).
Pour sugar/egg mixture into flour mixture. Stir with spoon until manageable and then mix with hands.
When it’s mixed (should be sticky), wrap up dough in plastic wrap and put in refrigerator for 30 minutes.
Preheat oven to 375 degrees.
While crust dough is in fridge:
Prepare the strawberries (you could also use raspberries, apricots, blackberries, or kiwi).
You will need about 1 or 2 cartons of strawberries. *KITCHEN TIP: Wash your berries by placing them in a large bowl of water to soak. Twist of tops but do not yet dig out the middle (this will prevent water from getting inside the strawberries). Remove berries and put them in a strainer. Completely dry berries with a towel. Cut out the center of the strawberries and then cut in half (be sure to cut in a way that will allow the berries to lay the flattest). Set aside.
Bake crust:
Take dough from fridge and spread into a French pie dish (if dish is flimsy, put dish on top of a cookie sheet). If you don't have a French pie dish use a larger shallow pie dish. Pull crust evenly up the sides close to the top of dish. Poke crust with fork prongs. This is an empty crust so to prevent it from bubbling up in the middle, lay parchment paper/aluminum foil lightly on top and up sides of dough. Place dry beans on top of foil. Bake 15-20 minutes or until edges are turning brown. Remove from oven and remove foil and beans to cool.
While crust is baking:
Make the filling- Crême Patissière. (This is custard-like. It can also be used for éclair or cream puff filling. The French also eat this on the side with cake or pie as American’s eat cake with ice cream.)
4 egg yolks
½ cup sugar
1 1/3 cup milk
Optional: 1 tsp vanilla or strawberry extract (best to use the French Sucre Vanilliné but if you don’t have it, use non-alcohol vanilla or a little strawberry jam)
¼ cup cornstarch
Mix yolks, sugar, and vanilla with an electric mixture until white (pale yellow).
Put a couple Tbls of milk with cornstarch to make it liquid and add to yolk mixture.
Boil milk over medium high heat. Once it starts to boil, remove and pour into yolk/cornstarch mixture. Mix just enough to blend all ingredients.
Return to stove. Once it barely starts to boil (just one bubble), turn heat to low and cook 3 minutes. (If you find your filling getting chunky real fast, remove from heat immediately and stir quickly until it smoothes out.)
Finish the pie:
Put filling in cooled crust and lay the strawberries decoratively on top. You can sprinkle with powdered sugar or glaze the strawberries with strawberry jam (warm jam for 30 seconds in microwave and then use a brush to paint the berries).
Place pie in refrigerator for 1-2 hours before serving.
Tarte aux Fraises (Pie with Strawberries)
Pie Crust (Can be used for any type of pie)
7 Tbls butter (softened)
1 cup flour
Pinch of salt
1 egg
1/3 to ½ cup sugar
Mix flour, butter, and salt with hands until crumbly.
Wisk sugar and egg until white (pale yellow).
Pour sugar/egg mixture into flour mixture. Stir with spoon until manageable and then mix with hands.
When it’s mixed (should be sticky), wrap up dough in plastic wrap and put in refrigerator for 30 minutes.
Preheat oven to 375 degrees.
While crust dough is in fridge:
Prepare the strawberries (you could also use raspberries, apricots, blackberries, or kiwi).
You will need about 1 or 2 cartons of strawberries. *KITCHEN TIP: Wash your berries by placing them in a large bowl of water to soak. Twist of tops but do not yet dig out the middle (this will prevent water from getting inside the strawberries). Remove berries and put them in a strainer. Completely dry berries with a towel. Cut out the center of the strawberries and then cut in half (be sure to cut in a way that will allow the berries to lay the flattest). Set aside.
Bake crust:
Take dough from fridge and spread into a French pie dish (if dish is flimsy, put dish on top of a cookie sheet). If you don't have a French pie dish use a larger shallow pie dish. Pull crust evenly up the sides close to the top of dish. Poke crust with fork prongs. This is an empty crust so to prevent it from bubbling up in the middle, lay parchment paper/aluminum foil lightly on top and up sides of dough. Place dry beans on top of foil. Bake 15-20 minutes or until edges are turning brown. Remove from oven and remove foil and beans to cool.
While crust is baking:
Make the filling- Crême Patissière. (This is custard-like. It can also be used for éclair or cream puff filling. The French also eat this on the side with cake or pie as American’s eat cake with ice cream.)
4 egg yolks
½ cup sugar
1 1/3 cup milk
Optional: 1 tsp vanilla or strawberry extract (best to use the French Sucre Vanilliné but if you don’t have it, use non-alcohol vanilla or a little strawberry jam)
¼ cup cornstarch
Mix yolks, sugar, and vanilla with an electric mixture until white (pale yellow).
Put a couple Tbls of milk with cornstarch to make it liquid and add to yolk mixture.
Boil milk over medium high heat. Once it starts to boil, remove and pour into yolk/cornstarch mixture. Mix just enough to blend all ingredients.
Return to stove. Once it barely starts to boil (just one bubble), turn heat to low and cook 3 minutes. (If you find your filling getting chunky real fast, remove from heat immediately and stir quickly until it smoothes out.)
Finish the pie:
Put filling in cooled crust and lay the strawberries decoratively on top. You can sprinkle with powdered sugar or glaze the strawberries with strawberry jam (warm jam for 30 seconds in microwave and then use a brush to paint the berries).
Place pie in refrigerator for 1-2 hours before serving.
Homemade Marshmallows
I made these about a week ago and they're really fun! Garrett loved them!
2 1/2 T. unflavored gelatin
1/2 c. cold water
1 1/2 c. sugar
1 c. corn syrup
1/4 tsp salt
1/2 c. water
2 T. vanilla
Whisk together gelatin and water. Let stand 30 minutes. Combine remaining ingredients, except vanilla, in a small, heavy saucepan; place over low heat, and stir until sugar dissolves. Wash down side of pan with a wet pastry brush. Turn heat to high. Cook syrup without stirring until it reaches 244 degrees. Immediately remove from heat. Slowly pour syrup into soft gelatin with mixer on low. Increase to high; beat until mixture is very thick and white and has almost tripled in volume (about 15 minutes). Add vanilla; beat to incorporate. Generously dust a 9X12 inch glass pan with powdered sugar. Pour marshmallow mixture unto pan. Dust top with powdered sugar; with wet hands, pat it smooth. Dust with more powdered sugar; let stand over night, uncovered. Turn out onto board; cut with a hot, dry knife unto 1 1/2 inch squares and dust with more powdered sugar.
**If you want to get fancy, you can dip them in melted chocolate, add some food coloring, or flavor them with a little peppermint extract. YUM!
2 1/2 T. unflavored gelatin
1/2 c. cold water
1 1/2 c. sugar
1 c. corn syrup
1/4 tsp salt
1/2 c. water
2 T. vanilla
Whisk together gelatin and water. Let stand 30 minutes. Combine remaining ingredients, except vanilla, in a small, heavy saucepan; place over low heat, and stir until sugar dissolves. Wash down side of pan with a wet pastry brush. Turn heat to high. Cook syrup without stirring until it reaches 244 degrees. Immediately remove from heat. Slowly pour syrup into soft gelatin with mixer on low. Increase to high; beat until mixture is very thick and white and has almost tripled in volume (about 15 minutes). Add vanilla; beat to incorporate. Generously dust a 9X12 inch glass pan with powdered sugar. Pour marshmallow mixture unto pan. Dust top with powdered sugar; with wet hands, pat it smooth. Dust with more powdered sugar; let stand over night, uncovered. Turn out onto board; cut with a hot, dry knife unto 1 1/2 inch squares and dust with more powdered sugar.
**If you want to get fancy, you can dip them in melted chocolate, add some food coloring, or flavor them with a little peppermint extract. YUM!
Baked Macaroni and Cheese
(... sure the boxed stuff is cheaper, but it's always fun to try something a little different!)
1 1/2 c. uncooked macaroni
2 T. butter, melted
1 pound cheddar cheese
1/4 c. breadcrumbs
1/4 c. butter, melted
1/2 c. grated parmesean cheese
2 eggs, beaten
1 c. milk
Pepper to taste
Salt to taste
Cook macaroni in a medium saucepan just until tender. Do not overcook! Combine the breacrumbs, parmesan cheese, and 2 T. butter in a bowl. Mix well. Shred the cheddar cheese and reserve 1/2 c. for topping. Drain the macaroni and return to the saucepan. Add 1/4 c. butter and the remaining cheddar cheese and mix well. Add the eggs. Mix well again. Stir in the milk, salt, and pepper. Cook over medium heat for 3 minutes, stirring constantly. Grease an 8X8 inch baking dish (or 2 quart casserole dish). Pour in the macaroni mixture. Sprinkle with the reserved cheddar cheese. Bake at 350 degrees for 10 minutes. Remove from the oven and stir. Top with the breadcrumb mixture. Bake for an additional 15 miuntes. Serve.
1 1/2 c. uncooked macaroni
2 T. butter, melted
1 pound cheddar cheese
1/4 c. breadcrumbs
1/4 c. butter, melted
1/2 c. grated parmesean cheese
2 eggs, beaten
1 c. milk
Pepper to taste
Salt to taste
Cook macaroni in a medium saucepan just until tender. Do not overcook! Combine the breacrumbs, parmesan cheese, and 2 T. butter in a bowl. Mix well. Shred the cheddar cheese and reserve 1/2 c. for topping. Drain the macaroni and return to the saucepan. Add 1/4 c. butter and the remaining cheddar cheese and mix well. Add the eggs. Mix well again. Stir in the milk, salt, and pepper. Cook over medium heat for 3 minutes, stirring constantly. Grease an 8X8 inch baking dish (or 2 quart casserole dish). Pour in the macaroni mixture. Sprinkle with the reserved cheddar cheese. Bake at 350 degrees for 10 minutes. Remove from the oven and stir. Top with the breadcrumb mixture. Bake for an additional 15 miuntes. Serve.
Big Daddy's
Scott and I LOVE these!
Large burrito style flour tortillas
Mozzarella cheese, shredded
Rice-a-Roni rice pilaf, cooker per pkg. instructions
Olives
Black beans
Salsa
Chicken, cooked and diced
Mushrooms (optional)
Layer beans, rice, olives, mushrooms, chicken, and cheese in tortilla. Roll tortilla so that all ends are sealed. Heat olive oil in large skillet until hot. Place filled tortillas into pan. Cook both sides until tortilla is crispy and brown. Serve with sour cream and salsa (inside or on top). Yummy!
Large burrito style flour tortillas
Mozzarella cheese, shredded
Rice-a-Roni rice pilaf, cooker per pkg. instructions
Olives
Black beans
Salsa
Chicken, cooked and diced
Mushrooms (optional)
Layer beans, rice, olives, mushrooms, chicken, and cheese in tortilla. Roll tortilla so that all ends are sealed. Heat olive oil in large skillet until hot. Place filled tortillas into pan. Cook both sides until tortilla is crispy and brown. Serve with sour cream and salsa (inside or on top). Yummy!
7 Layer Salad
1 head of Iceberg lettuce( I also use Romain)
1 cup finely chopped green peppers
1 10 oz pkg. frozen peas, lightly steamed until just cooked, then cooled by placing in cold water.
1 cup thinly sliced celery
1 bunch green onions, minced
Dressing
1 pint mayonaise (or miracle whip if you like that)
1 pint sour cream
1/2 cup sugar
Topping
1 cup shredded cheddar cheese
1- 3 oz. can bacon bits
Layer first 5 ingredients in a 9x13 pan. Combine ingredients for dressing in a mixing bowl or blender, add milk to thin if necessary( It should be thick enough to sit on top of the sald, but thin enough to slowly pour). Pour dressing over salad. Sprinkle with cheese and bacon bits. Refrigerate for up to 2 days or serve immediatley.
I usually do half of this recipe for our small family. The dressing can be made by just mixing equal parts of mayo and sour cream and however much sugar tastes good.
Note: I also add shredded carrots and any leftover veggies I have in the fridge.
Submitted by Rebecca Tingey
1 cup finely chopped green peppers
1 10 oz pkg. frozen peas, lightly steamed until just cooked, then cooled by placing in cold water.
1 cup thinly sliced celery
1 bunch green onions, minced
Dressing
1 pint mayonaise (or miracle whip if you like that)
1 pint sour cream
1/2 cup sugar
Topping
1 cup shredded cheddar cheese
1- 3 oz. can bacon bits
Layer first 5 ingredients in a 9x13 pan. Combine ingredients for dressing in a mixing bowl or blender, add milk to thin if necessary( It should be thick enough to sit on top of the sald, but thin enough to slowly pour). Pour dressing over salad. Sprinkle with cheese and bacon bits. Refrigerate for up to 2 days or serve immediatley.
I usually do half of this recipe for our small family. The dressing can be made by just mixing equal parts of mayo and sour cream and however much sugar tastes good.
Note: I also add shredded carrots and any leftover veggies I have in the fridge.
Submitted by Rebecca Tingey
Tuesday, April 15, 2008
Pizza Dough (Martha Stewart)
1 package active dry yeast
1 1/4 cups hot water
3 cups all purpose flour
1 1/2 tsp salt
1 Tbl olive oil
Dissolve yeast in 1/2 cup water and tsp sugar. Let it proof for 10 min. I use a kitchen aid with the dough hook attachment to mix the dough, but you can also do it by hand. Add flour, salt, olive oil, and remaining water. Let it mix for 10 min or so, adding flour if nessesary, until silky and smooth.
Take the dough out and oil the bowl you mixed it in. Then place the dough back in. Fill up you sink with hot water and place bowl in sink. Cover with damp cloth. Let rise till double in bulk, about 45 min. Punch down. You can divide the dough however you wish. If you want individual pizzas, divide in four. ( I use my round pizza stone and divide this dough in half. So, this recipe makes 2 pizzas for the round stones). Roll out on stone.
Toppings:
pizza sause ( I use spaghetti sauce)
peperoni
ham
pineapple
green peppers
sausage
cheese
Bake at 450 degrees for about 15 minutes.
* Lately I haven't been making the dough. I have been using thawed rhodes rolls.
Submitted by Rebecca Tingey
1 1/4 cups hot water
3 cups all purpose flour
1 1/2 tsp salt
1 Tbl olive oil
Dissolve yeast in 1/2 cup water and tsp sugar. Let it proof for 10 min. I use a kitchen aid with the dough hook attachment to mix the dough, but you can also do it by hand. Add flour, salt, olive oil, and remaining water. Let it mix for 10 min or so, adding flour if nessesary, until silky and smooth.
Take the dough out and oil the bowl you mixed it in. Then place the dough back in. Fill up you sink with hot water and place bowl in sink. Cover with damp cloth. Let rise till double in bulk, about 45 min. Punch down. You can divide the dough however you wish. If you want individual pizzas, divide in four. ( I use my round pizza stone and divide this dough in half. So, this recipe makes 2 pizzas for the round stones). Roll out on stone.
Toppings:
pizza sause ( I use spaghetti sauce)
peperoni
ham
pineapple
green peppers
sausage
cheese
Bake at 450 degrees for about 15 minutes.
* Lately I haven't been making the dough. I have been using thawed rhodes rolls.
Submitted by Rebecca Tingey
Monday, April 14, 2008
Fiesta Chicken Soup
1 can corn (I use about 1 cup frozen from Costco)
1 can chicken broth
1 can refried beans
1 cup salsa
1 can black beans (rinsed and drained)
1 cup cooked diced chicken breast (or one can drained from Costco)
½ cup shredded cheese
Simmer about 10 minutes. Serve hot.
I keep all these things on hand because it is so speedy to make!
It it very yummy.... and makes a lot. It is healthy as well...
1 can chicken broth
1 can refried beans
1 cup salsa
1 can black beans (rinsed and drained)
1 cup cooked diced chicken breast (or one can drained from Costco)
½ cup shredded cheese
Simmer about 10 minutes. Serve hot.
I keep all these things on hand because it is so speedy to make!
It it very yummy.... and makes a lot. It is healthy as well...
Wednesday, April 2, 2008
Chicken Curry (India)
I received this recipe from a good friend and love it!! Both Shane and I hate curry dishes but this one is excellent! It's a quick make- only about 20 minutes. We have had it twice and Vance has asked for seconds both times!!! The coconut milk is what makes this recipe so good~
Chicken Curry (India)
Ingredients:
1 lb chicken breasts
1 onion
1tsp curry powder (Shane requested I cut this to 1/2 tsp and it was great!)
1 + 3/5 cups of coconut milk
1 or 2 apples
Salt & pepper
Optional : Potatoes cut in really thin slices.
Directions:
Heat the minced onion with some olive oil in a skillet over gentle heat until it has softened. Add the diced meat. When it has browned on all sides, add the curry, salt and pepper. Pour the coconut milk, stir and add the apples, cook for 10 minutes.
Serve with rice.
Optional: If you want to put the potatoes add them at the end with the apples or just the potatoes and no apples, but then cook for 20 minutes instead of 10 minutes.
Note: You can add coconut (flakes, powder) and cashew nuts.
Posted by Caren
(Recipe from Elodie Picard)
Chicken Curry (India)
Ingredients:
1 lb chicken breasts
1 onion
1tsp curry powder (Shane requested I cut this to 1/2 tsp and it was great!)
1 + 3/5 cups of coconut milk
1 or 2 apples
Salt & pepper
Optional : Potatoes cut in really thin slices.
Directions:
Heat the minced onion with some olive oil in a skillet over gentle heat until it has softened. Add the diced meat. When it has browned on all sides, add the curry, salt and pepper. Pour the coconut milk, stir and add the apples, cook for 10 minutes.
Serve with rice.
Optional: If you want to put the potatoes add them at the end with the apples or just the potatoes and no apples, but then cook for 20 minutes instead of 10 minutes.
Note: You can add coconut (flakes, powder) and cashew nuts.
Posted by Caren
(Recipe from Elodie Picard)
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