Food goodness

From: Food Network My friend Tracy made this recipe for us this weekend, and it was quite tasty. I think she halved all the curry measurements, though, and it was still pretty spicy, so maybe adjust that to your tastes. Coconut Curry Sauce: 1 (13.5 oz) can light coconut milk 1 Tbsp Thai curry paste 2 tsp minced fresh ginger 3 cloves garlic, minced Dash Cayenne pepper kosher salt and fresh ground black pepper Chicken: 8 oz whole wheat pasta (we used rice noodles) olive oil cooking spray 1 lb boneless, skinless chicken breasts, cut into small pieces kosher salt and fresh ground black pepper 2 Tbsp curry powder 2 Tbsp peanut butter 1 cup thinly sliced roasted red peppers (we used red bell pepper) 1 cup thinly sliced water chestnuts 1 cup scallions, white and green parts, thinly sliced chopped fresh mint and cilantro leaves for garnish lime wedges for serving For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside. For the chick

From Cooking Light, July 2006 This smelled so good as it was cooking. I wasn't sure about the combination of cinnamon, cumin and salsa, but it was really good. I used peach salsa. Serving suggestions: serve with rice and black beans, or in a tortilla with a range of toppings including sour cream, lettuce, tomato, etc. 1 lb boneless, skinless chicken breast * 2 tsp olive oil 1 cup chopped onion 1 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp ground cinnamon 3 garlic cloves, chopped 1 cup salsa 1/3 cup golden raisins 1/4 cup slivered almonds, toasted 1/4 cup chopped fresh cilantro Place chicken in food processor, pulse until ground.* Heat oil in large skillet over medium-high heat. Add onion and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon and garlic; cook until chicken is cooked through, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Servings: 4, Serving S

from Cooking Light, Nov. 2006 2 1/4 cups all-purpose flour (about 10 ounces) 2 teaspoons pumpkin pie spice 1 1/2 teaspoons baking soda 1 teaspoon ground ginger 1/4 teaspoon salt 1 cup golden raisins (I omitted, since we don't like raisins. I think dried cranberries would also work) 1 cup packed brown sugar 1 cup canned pumpkin 1/3 cup buttermilk (I used milk, since I had no buttermilk in the house) 1/3 cup canola oil 1/4 cup molasses 1 teaspoon vanilla extract 2 large eggs Cooking spray 2 tablespoons granulated sugar Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist. Spoon batter into 18 muffin cups coated

I got this one from a crockpot e-group I'm on. While it worked really well for pork and I'll definitely do it again, I think it would be equally good on a whole turkey breast, or some cornish hens or maybe even a whole chicken. 1 can cranberry sauce, whatever kind you like 1 packet onion soup mix (the dried kind) 1 pork roast (or meat of your choice) Mix the cranberry sauce and onion soup together. Put roast in crockpot, pour mixture on top. Cook on low until meat is falling apart, but still moist. (careful with the chicken, it takes less time. I suggest preparing the night before and sticking the whole crock in your fridge. That way it takes longer for everything to heat up in the morning, if you're going to be at work all day. Otherwise, just cook it for less time.)

Found here , and made with more apples from the pick-your-own extravaganza this weekend. Very easy and creamy and delicious. 3 tablespoons butter 2 small onion, chopped 2 apples - peeled, cored and finely chopped 3 tablespoons all-purpose flour 1 tablespoon curry powder (I used curry paste, and way more than one tablespoon) 8 skinless, boneless chicken breasts 1 cup hot chicken broth (I used water) 1 cup milk (I used half yogurt, half coconut milk) salt and pepper to taste 1. Preheat oven to 350 degrees F (175 degrees C). 2.Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well. 3. Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

From "Recipes from a Small Island," by Linda & Martha Greenlaw... Linda Greenlaw is the author of a few books about spending her life fishing for lobster and swordfish and generally being a total awesome bad-ass. I read the lobster one on vacation and loved it, and J. bought this cookbook for me in Bar Harbor. She and her mom wrote it together, and it has stories behind each recipe, and it's almost as awesome as she is. filling: 3/4 c sugar (I used less the second time and was still good) 2 T flour 1/2 t cinnamon 1/4 t salt 2 lb. tart, firm apples cored, peeled and thinly sliced (about 5 cups) 1 T unsalted butter, cut into pieces topping: 1 c sifted flour 1 T sugar 1 1/2 t baking powder 1/2 salt 2 T unsalted butter, cut into pieces 1/2 c milk 1. Preheat oven to 400. 2. Make filling. In a large bowl, mix together the sugar, flour, cinnamon, and salt. Add the apples and toss to coat with sugar mixture. Sprinkle 1/4 c water over apples and transfer to a 2 1/2 quoart cass

This one is embarrassingly easy, and so, so good. 1 bag chicken wings (you know, the little ones for hot wings) 1 jar hoisin sauce (found in the Asian food aisle, or in any Asian store) granulated garlic Put wings in a backing dish, sprinkle with garlic, and pour on jar of hoisin sauce. Bake for 30-40 min (until chicken is done) at 350, stirring every 10-15 min to coat the chicken. Eat.

This is adapted from a recipe I found here , which she took from a cookbook called Any Bitch Can Cook . I adapted it mostly because I didn't have the ingredients the original recipe called for. It smells tasty, and I bet it's tasty the original way, so I'll put the original ingredients in parens and you can make up your own mind. Also, I used frozen chicken for this recipe because I started the crockpot at 7:30 and we weren't planning for dinner until 5:30 -- I didn't want the chicken to get dried out. That seemed to work well, so just a helpful little crockpot hint. One more thing, unrelated to this recipe -- I got a pressure cooker for my birthday! If anyone knows of any good pressure cooker recipes, let me know. I've found some, and I'm searching the recipe sites, but if you guys have any you know of that are good, I'd appreciate it. Will keep you posted on the pressure cooker progress. And now, the actual recipe. Crockpot Chicken 6-8 boneless, skinle

*From Cooking Light 3 (10 oz) packages frozen broccoli florets, thawed Cooking Spray 1 1/2 Cup fat-free milk 2 1/2 Tbsp all-purpose flour 1/2 tsp salt 1/4 tsp freshly ground black pepper 3/4 cup (3oz) shredded sharp cheddar cheese 1/2 cup (4 oz) fat-free cream cheese, softened 1 Cup fat-free mayonnaise 3/4 c chopped onion (about 1/2 medium onion) 1 (8oz) can water chestnuts, rinsed, drained, sliced 3/4 Cup panko (Japanese breadcrumbs) 2 tsp butter, melted Preheat oven to 375. Arrange broccoli in even layer in an 11x7-inch baking dish, coated with cooking spray. Set aside. Combine milk, flour, salt and pepper in a large saucepan over medium-high heat. Bring to a boil. Cook 1 minute, or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses. Stir until smooth. Stir in mayo, onion and water chestnuts. Spoon cheese mixture evenly over broccoli. Place panko in small bowl. Drizzle with butter; toss. Sprinkle evenly over cheese mixture. Lightly spray breadcrumbs wit

I found this on RecipeZaar , just trying to use up some sweet potatoes from the last of the farmshare. The woman who posted on the site gave a lot of cute description, so I'm going to leave that and will explain all the stuff (which was a lot) I did differently at the end... 1 T oil 1/2-3/4 cup chopped onions (1-2 onions) 1 garlic clove, chopped 1 T curry paste (levelled tbsp, preferably Madras, Korma or another Indian or Caribbean curry paste you like) 1 T grated fresh ginger (levelled tbsp) 4 cups peeled and cubed sweet potatoes (not yams) 1 red bell pepper, deseeded and chopped 3 1/2 cups chicken stock or vegetable stock 2 T rum (optional but recommended, I use white rum -- Gwen seconds that heartily) salt recommended topping: 4-6 T sour cream (any fat content) sweet paprika 2. In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minut

From Weight Watchers Aha! A new recipe from me, AND it's appropriate for the season! Huzzah! I made this for an office brunch, and it got rave reviews. I used frozen cherries because I couldn't find cranberries yet, and it was quite tasty. Also, the recipe doubles well- just use a brownie/lasagna pan to bake. 1/2 c. quick-cooking rolled oats 4 T. packed light brown sugar 1 T. all-purpose flour 1 T. cold unsalted butter (I used more) 6 empire or other firm cooking apples, peeled, cored, thinly sliced 1 C. fresh or frozen cranberries 1-2 tsp corn starch (my own addition) 1 T fresh lemon juice 1/4 tsp. cinnamon 1/8 tsp. nutmeg Preheat oven to 375 degrees. Spray an 8-inch-square baking dish with nonstick spray. In a small bowl, combine oats, 2 T brown sugar, and flour. With 2 knives or your fingers, work in the butter until crumbly. In a large bowl, combine apples, cranberries, remaining 2 T brown sugar, lemon juice, cinnamon and nutmeg. Toss to combine. Spoon into pan. Sprinkle