Saturday, October 9, 2010

Brazilian Chicken Curry

My friend in Florida, Val, writes:
I know you are always looking for interesting things to do with chicken. Here's one I tried once and it's spicy but not hot. It calls for the crockpot - don't know if you cook with one. I assume you could simmer on the stovetop for an hour or two and get the same results. BTW: The sauce was a bit thin, so I'm still working on this one... also, curry scent is tricky to get off of hands - try lemon juice rinse, then soap & water.
- V.

Original source: Women's Day 2010

  • 3/4 Cup Coconut Milk (found in Asian food aisle. If you like a sweeter taste, I used "Crema de Coconut")
  • 2 TBS Tomato Paste
  • 1 TBS Minced Garlic (I use fresh)
  • 1 TBS Minced Ginger (I use pre-packaged jar)
  • 1/2 tsp Salt
  • 1/4 tsp Fresh ground Pepper
  • 1 Medium Vidalia [or sweet] Onion; thinly sliced
    (Can't say this enough - get a mandolin for chores like this!)
  • 2 Medium Green Peppers; cut into 1 inch strips & halved crosswise
  • 3/4 Cup Yukon Gold [or yellow] Potatoes; cut into 1 inch pieces
    (I upped these to a full cup)
  • 1/4 tsp Curry Powder
    (more, if you like more spice)
  • 8 (2+ Lbs) Chicken drumsticks [or 4 leg quarters]; skin removed
    (I used a whole, cutup fryer, minus the wings and back pieces.)

Mix coconut milk, tomato paste, garlic, ginger, salt & pepper in a slow cooker. Add onions, green peppers, and potatoes. Mix well until veggies are evenly coated.

Rub curry powder all over chicken. Place chicken on top of veggies in the slow cooker. (I found that simply sprinkling the small amount of curry over the chicken parts was sufficient.

Cover and cook on high 4- 5 hours/ low 6 - 8 hours, until chicken is cooked through and veggies are tender.

PS - As I mentioned above, try and get a mandolin if you are serious about your cooking. My knife skills aren't perfect, and I have a lovely chunk off of my left forefinger to show for it. Ginsu knives are great, but they are hella sharp!!!

Friday, June 11, 2010

Smothered Chicken For Two, Pressure Cooker-Style

Mom first introduced me to pressure cooker cooking when I was just a kid starting to help in the kitchen. She made the best pot roast I have ever had.

It wasn't until years later that I realized that some people fear pressure cookers. Both of my partners were uncomfortable about my using one, but both bought me one once I explained that it would help make great food in less time.

Modern pressure cookers are very safe and include a safety plug that will blow out so the pressure doesn't get to a dangerous level. When used properly, they make meat more tender in short cooking times.

Here, I have taken a crock pot favorite and cut it in half so it serves two, then used the pressure cooker to drastically cut the cooking time. From start to finish this recipe took less than one hour to fix.

2 chicken leg quarters
2 cups egg noodles
1 can cream of chicken soup
2 slices of med. Onion, chopped
1large clove garlic, minced
2 med. carrots, julienned
1tbl dried parsley
1/4 tsp celery seed
Dash of ground thyme
Dash of ground sage
Emeril Lagasse's essence

Cut leg quarters into leg and thigh pieces. Sprinkle with essence and salt on both sides. Roll pieces in flour. Pour enough oil into pressure cooker pot to cover the bottom and heat until a smell amount of flour dropped into the oil creates a quick foam. Drop thigh pieces in first, skin side down. Brown first side and drop legs in just before turning the thighs.

When chicken is browned, remove from pot and sit aside. Sauteè onion until soft. Pour oil out, saving the onion in pot. Add minced garlic, carrots, parsley, thyme, sage, celery seed, and 2 cups of water. Mix, then put metal rack on this mixture, placing the chicken on the rack. Close lid and bring to pressure, then cook 8 minutes.

Remove lid after cooling under cold water until pressure seal drops. Remove chicken to large serving platter and cover with foil. Remove metal rack.

Return pot to burner, adding 1 cup water. Bring to boil and add egg noodles. Boil 10 minutes or until desired tenderness. Add cream soup and stir until mixed thoroughly. Check taste and add salt and pepper to taste

Remove foil, then dish noodle mixture over chicken pieces. Serve.

- Posted using BlogPress from my iPhone

Tuesday, May 11, 2010

Cherry Crisp Recipe

Walter made this recipe this week. Not exactly on my diet, but I can make an exception once in a while for something this good!

This is just the recipe off of the cherry pie filling, but it makes a great fruit crisp! Serve with a scoop of vanilla ice cream while the cherries are still warm...YUM!
  • 1 30oz can Wilderness Original Cherry Pie Filling or
  • Topping
  • 1/4 cup all purpose flour
  • 1/4 cup quick-cook oatmeal
  • 1/4 cup brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 cup chopped walnuts
  • 2 tablespoons butter
  • Vanilla ice cream

Pour cherry filling into an 8 x 8-inch baking pan.
In a large bowl, mix flour, oatmeal, brown sugar,
cinnamon and walnuts. Cut in butter until mixture
is crumbly. Sprinkle over cherry filling. Bake in a
preheated 400°F oven for 25 minutes or until
golden brown. Serve warm with scoop of ice
cream. Makes 6 servings.

Tuesday, April 20, 2010

Gooseberry Pie

Walt made a shared favorite of ours today, gooseberry pie. If you've never tried gooseberries, they're very tart, almost lemony. This is just the recipe off the can of Oregon gooseberries, but it's a good one!


1 cup sugar

3 Tbl cornstarch

tsp salt

2 cans gooseberries, drained w/ 1 cup syrup reserved

1 Tbl butter

Pastry for 9-inch double crust

In a saucepan, stir together the reserved gooseberry syrup, cornstarch, salt and half of the sugar. Cook over medium heat, stirring, until thickened. Remove from heat. Gently stir in the remaining sugar, butter and the drained gooseberries. Pour into pastry lined pie plate.

Add top crust or lattice top, then seal edges securely

Bake 15 minutes at 425°; finish backing at 350 for 20 to 30 minutes or until golden brown.

Because I'm a mild diabetic, Walt cut the sugar in half and used half artificial sweetner for me, to keep the sugar down. Even so, I usually cut a small piece.

Tuesday, April 6, 2010

Non-Alcoholic Drink - Shirley Temple/Roy Rogers

I can't drink alcohol any more, so I've been looking for good recipes for cocktails sans alcohol. The "Shirley Temple" is a well-known drink that is sometimes portrayed as a drink for women (I guess because of the name of the female star). But what I didn't know is that there is also a "Roy Rogers" which replaces the ginger ale with cola! Here's the recipe:

6 ounces ginger ale
1 1/2 tsp. grenadine
Garnish: orange slice and/or maraschino cherry

Pour the ginger ale (or cola for a "Roy Rogers") over crushed ice in a highball glass. Top with grenadine and then add orange slice on the side or drop in a maraschino cherry.

If you are also diabetic, of course use diet soda instead.

Sunday, March 14, 2010

Val's Banana Bread

I love banana bread, but am not wild about bananas themselves. Don't ask me why, I couldn't tell you. So usually if I buy bananas they wind up getting black and I make banana bread out of them. On a recent visit with my friend Val, she made some bread that was really tasty and I asked for her recipe. I took a shot with my iPhone to preserve the data until I got home.

For those that can't read Val's handwriting, here's the info:

1/4 cup butter or margarine
3/4 cup sugar
2 eggs
2 cups baking mix (Bisquick or equivalent)
1 cup mashed ultra-ripe banana
1/3 cup mini-chocolate chips

Cream the butter and sugar together, then add the rest of ingredients and mix well. Bake at 350° in a greased loaf pan for 55 minutes.