Monday, October 30, 2006

Coconut Curry Thai Chicken

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

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 chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.

Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.

Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.

Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.

Chicken Picadillo

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 Size = 1 cup

* This recipe has you grind the boneless, skinless chicken breast in your food processor. I bought already-ground chicken at the store, but I'm sure it wasn't skinless breast meat, so the recipe was probably much healthier if you do it at home. However, I think the recipe would also be fine with just dicing the bonesless, skinless chicken breasts, if you don't want to grind the chicken at home (I don't have a food processor, hence the need for alterations).

Sunday, October 29, 2006

Pumpkin muffins

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 with cooking spray. Sprinkle with granulated sugar. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.

Thursday, October 26, 2006

Cranberry pork

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

Thursday, October 19, 2006

chicken and apple curry

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.

maxine wright's apple cobbler

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.

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

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 casserole dish.

3. Dot the apples with the butter, cover with foil, and bake for 15 minutes.

4. Meanwhile, make the toping. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and using a fork, pastry blender, or your fingers, work until the mixture resembles coarse crumbs. Add the milk all at once and stir until smooth.

5. Remove the casserole from the oven, remove and discard the foil, and drop the topping batter by spoonfuls on top of the apples to cover.

6. Return to the oven and make for 25 to 30 minutes longer, or until the topping is lightly browned and firm and the filling is bubbling.

Saturday, October 14, 2006

Hoisin chicken

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.

Wednesday, October 11, 2006

Crockpot Chicken

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, skinless chicken thighs (chicken breasts, split)
1 can Healthy Choice cream of chicken soup (1 can cream of mushroom soup)
1/2 c. sliced mushrooms
1/2 c. dry white wine
1 c. sour cream
1/4 c. flour
granulated garlic

Put the chicken, soup, mushrooms and wine in the crockpot, cover and cook on low for 7 hours. Take out chicken, add sour cream and flour, sprinkle with granulated garlic mix together, and then put chicken back in pot. Cook another 30 min on high. Serve over rice or noodles.

Friday, October 06, 2006

Zesty Broccoli Casserole

*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 with cooking spray. Bake at 375 for 25 minutes, or until mixture is bubbly and breadcrumbs brown.

** Notes:
I used fresh broccoli, mixed with sliced zucchini because that's what I had.
Regular breadcrumbs are fine.
I didn't use the water chestnuts because I didn't have a can-opener at the time.
It was still yummy with all those changes. :)

Thursday, October 05, 2006

curried sweet potato soup

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)

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 minutes.
3. Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
4. Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
5. Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
6. Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.

So, everything was cool until the end of step 3 -- my mom called and I boiled everything at too high a heat for too long while I was talking to her. When I started pureeing, it looked more like mashed potatoes than soup but! this turned out to be fortuitious, because I put in a whole bunch of skim milk to make it smooth, and the texture was lovely. And the rum... I am skeptical of rum in food, but the rum was GOOD. And then I put honey in it, because I'd seen other sweet potato soups with honey and everyone likes honey, and that was also GOOD.

So, in short... not sure if this is just so simple you can't go wrong or what, but this stuff hit the spot.

Monday, October 02, 2006

Apple-Cranberry (or Cherry) Crisp

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 with oat mixture. Bake until filling is bubbly and topping is golden brown, 35-40 minutes.

*Note: I made this twice. The first time the final product was very liquidy. The second time, I sprinkled a little corn starch into the fruit mixture (maybe 1-2 tsp), and the fruit mixture came out thicker and held together well, more like a pie filling. I would recommend adding the corn starch.