Wednesday, May 28, 2014
Yellow Curry with Chicken and Potatoes Makes 3-4 servings Yellow Curry with Chicken and Potatoes Ingredients 1 14-ounce can of coconut milk 2 tablespoons yellow curry paste 1 large chicken breast 1-2 cups water 2 medium potatoes 1/2 of a large onion 1 14-ounce can of baby corn 1 teaspoon fish sauce 1/2 teaspoon sugar Instructions Prepare your ingredients. Slice the onion, baby corn, and chicken into bite-sized pieces. Peel, cut, and parboil the potatoes for ~5 minutes. Set aside. Open the can of coconut milk and scoop the top thicker cream part into a pan. Heat this cream over medium heat until the oil just starts to separate from the milk. Then add the yellow curry paste and saute with the cream until it becomes fragrant. Add the chicken, coat in the curry paste, and cook until it's done. Then add the rest of the coconut milk and water and bring to a boil. Let cook until the consistency of the curry is what you prefer. You can use less water if you want a shorter cooking time. Add the potatoes, onions, and baby corn and cook until just done, but still firm. Adjust seasonings with fish sauce and sugar to taste. Garnish with thinly sliced kaffir lime leaves and red peppers. Serve with jasmine rice.
ingredients: 1 lb ground beef 2 1/2 C penne or rotini pasta 1 (24 oz) jar pasta sauce 1 C ricotta cheese 1 1/2 C mozzarella shredded cheese Cook ground beef on medium high in large skillet, stirring frequently, until no longer pink, drain. Add pasta, sauce, and fill jar with water and add to skillet. Bring to a boil. Reduce heat and simmer, covered, 15 minutes, stirring halfway through. Add ricotta in 6 dollops to top. Sprinkle with cheese. Cover and simmer 5 more minutes until cheese is melted.
Friday, May 16, 2014
Yes!!! These are great will be making them again! Ingredients 3 1/2 C whole wheat flour 2 tsp baking soda 1 tsp salt 2/3 cup olive oil or canola oil 1 C honey 4 eggs 2 C mashed bananas 1/2 C hot water Directions Stir together dry ingredients Beat oil and honey together; add eggs and beat well. Add bananas and beat to combine Add dry ing to wet, alternating with hot water, mix well after each addition Spoon batter into 24 greased muffin cups; bake at 325 for 15 minutes or until muffins are golden brown and test done. Remove from oven and cool on rack.
Wednesday, May 14, 2014
DirectionsIn a medium size frying pan, heat 4 tablespoons of the olive oil. Add the parsley and spinach and fry until wilted. Set aside.Heat the other 2 tablespoons of olive oil in a large pot. Add the onion and saute, stirring occasionally, until tender. Add the chicken breasts and brown both sides of each breast. Add the salt, turmeric, fried parsley/spinach, water and tomato paste. Bring all to a boil and let boil for 10 minutes.Add the cubed potatoes. Cover and let cook over low heat for 1 to 2 hours. Add the lemon juice, bring to a boil and let boil for 10 more minutes. Serve with steamed rice if desired. gredients3 tablespoons olive oil1 small onion, chopped2 cloves garlic, minced3 tablespoons curry powder1 teaspoon ground cinnamon1 teaspoon paprika1 bay leaf1/2 teaspoon grated fresh ginger root1/2 teaspoon white sugarsalt to taste2 skinless, boneless chicken breast halves - cut into bite-size pieces1 tablespoon tomato paste1 cup plain yogurt3/4 cup coconut milk1/2 lemon, juiced1/2 teaspoon cayenne pepper