This is from the More with Less cookbook...but I'll put my changes in parentheses. It's a favourite, especially with vanilla mashed potatoes.
3 lbs chicken pieces (we like legs and thighs), arranged in a shallow baking dish, skin side up
Mix together the following and pour over the chicken:
1/3 cup margarine or butter, melted (I use about half of that. I suspect it could be omitted completely, but I haven't tried that.)
1/3 cup honey
2 Tbsp yellow mustard
1 tsp salt
1 tsp curry powder (or more, to taste)
Bake 60-75 minutes, basting every 15 minutes, until chicken is tender. (I bake it covered for about half of the time and then uncover it.)
Vanilla Mashed Potatoes: Make mashed potatoes as you normally do, but when mashing them, add the scraped out seeds of one or two vanilla pods OR 1 tsp vanilla powder. Don't try vanilla extract! It must be seeds or powder. Don't skimp on the butter and salt. :)
Saturday, April 20, 2013
Curried Lentils and Spinach
This is comfort food, especially when served with fresh naan from this recipe. Even my girls who don't care for the lentils willingly eat it so they can use the naan as scoops. :) I've scaled the recipe up so it uses a whole package of lentils and also that I'll always have leftovers the next day.
1 lb package dried lentils, rinsed (the original recipe called for black-eyed peas, but I'm not familiar with those and I was craving curried lentils)
3-4 Tbsp coconut oil (or whatever you use)
1 large yellow onion, finely diced
2 carrots, diced (my addition, therefore optional)
1 Tbsp ground coriander
2 (or more) tsp finely minced garlic (about 2 large cloves)
2 tsp minced fresh ginger
1 1/2 tsp turmeric
1 1/2 tsp curry powder
1 1/2 tsp garam masala
1/2 tsp cayenne (or more, as you like it)
1 1/2 tsp cumin
2 -4 tomatoes, diced (I go for 4 small ones, so base the number on their size)
4 cups hot water
1 1/2 tsp salt
1 - 2 tsp sugar
1 can coconut milk
2 tbsp chopped cilantro (i never have this, never use it)
1 Tbsp lemon juice (i've never actually remembered to use it...)
2-3 cups chopped fresh spinach (don't pack it down.)
In a large saucepan, heat the oil over medium-low heat and saute the onion (and carrots, if using) for about 5 minutes. Meanwhile, combine all ingredients from coriander to cumin and mix in a small bowl. When onion is soft and browning, add spice mixture and cook and stir for 1-2 minutes. Add the chopped tomatoes and stir over low heat until tomatoes disintegrates.
Add the rinsed lentils and the hot water. Mix well. Add the sugar and salt and bring to a boil. Turn the heat to low, cover and simmer until the lentils are cooked and soft. Add water if needed, as the lentils absorb it. When the lentils are cooked, you want almost all of the water to be gone.
Stir in the coconut milk and simmer uncovered for another 8-10 minutes. Add salt to taste.
Just before serving, stir in the lemon juice, cilantro and chopped spinach. As soon as the spinach wilts, remove from heat. Serve with naan and/or rice. This amount would make two meals for my family of 6.
1 lb package dried lentils, rinsed (the original recipe called for black-eyed peas, but I'm not familiar with those and I was craving curried lentils)
3-4 Tbsp coconut oil (or whatever you use)
1 large yellow onion, finely diced
2 carrots, diced (my addition, therefore optional)
1 Tbsp ground coriander
2 (or more) tsp finely minced garlic (about 2 large cloves)
2 tsp minced fresh ginger
1 1/2 tsp turmeric
1 1/2 tsp curry powder
1 1/2 tsp garam masala
1/2 tsp cayenne (or more, as you like it)
1 1/2 tsp cumin
2 -4 tomatoes, diced (I go for 4 small ones, so base the number on their size)
4 cups hot water
1 1/2 tsp salt
1 - 2 tsp sugar
1 can coconut milk
2 tbsp chopped cilantro (i never have this, never use it)
1 Tbsp lemon juice (i've never actually remembered to use it...)
2-3 cups chopped fresh spinach (don't pack it down.)
In a large saucepan, heat the oil over medium-low heat and saute the onion (and carrots, if using) for about 5 minutes. Meanwhile, combine all ingredients from coriander to cumin and mix in a small bowl. When onion is soft and browning, add spice mixture and cook and stir for 1-2 minutes. Add the chopped tomatoes and stir over low heat until tomatoes disintegrates.
Add the rinsed lentils and the hot water. Mix well. Add the sugar and salt and bring to a boil. Turn the heat to low, cover and simmer until the lentils are cooked and soft. Add water if needed, as the lentils absorb it. When the lentils are cooked, you want almost all of the water to be gone.
Stir in the coconut milk and simmer uncovered for another 8-10 minutes. Add salt to taste.
Just before serving, stir in the lemon juice, cilantro and chopped spinach. As soon as the spinach wilts, remove from heat. Serve with naan and/or rice. This amount would make two meals for my family of 6.
Wednesday, April 17, 2013
Red Curry Fishcakes and Coconut Rice
I'm really bad at remembering to take photos of my food. Since I'm not a real food blogger, it's usually not until I'm done devouring my food that I think, "Hey, that was really good. I should post that on the blog. Too bad there's none left to take a picture of".
This is from a Thai book I picked up second-hand. It's called "Step-by-step Thai".
Fishcakes:
2 lb raw fish (I use any inexpensive frozen fish)
1 egg
2 Tbsp chopped fresh cilantro (always add more!)
1-3 Tbsp red curry paste, or more, depending on how spicy you want it
1 bunch green onions
oil for frying
Place fish, egg, cilantro and curry paste in a blender or food processor and puree until smooth and well blended. Turn the mixture into a bowl, add the green onions and mix well.
Take about 2 Tbsp of the fish mixture at a time, and shape into small balls with your hands. Flatten slightly. Fry in oil (original recipe says to deep-fry, which I'm sure would be tasty, but you don't need to). Keep warm in oven while making the rest.
*PLAN THIS AHEAD AS RICE NEEDS TO SOAK
Coconut Rice:
2 Tbsp
2 1/4 C jasmine rice, soaked for 1 hour, rinsed and drained
3 C coconut milk (I usually use 1 can of good quality milk and add water to fill to 3 C)
1 tsp salt
2 Tbsp chopped cilantro
2 Tbsp chopped fresh mint
2 fresh green chiles, deseeded and chopped finely
Heat the oil in a pan, add the rice, and stir until it becomes translucent.
Add the coconut milk and salt. Bring to a boil and cook until all the liquid is absorbed.
Lower the heat as much as possible, cover the pan tightly, and cook for 10 minutes.
Stir in the cilantro, mint and chiles. Fork through the rice gently and serve.
This is the best rice ever!
This is from a Thai book I picked up second-hand. It's called "Step-by-step Thai".
Fishcakes:
2 lb raw fish (I use any inexpensive frozen fish)
1 egg
2 Tbsp chopped fresh cilantro (always add more!)
1-3 Tbsp red curry paste, or more, depending on how spicy you want it
1 bunch green onions
oil for frying
Place fish, egg, cilantro and curry paste in a blender or food processor and puree until smooth and well blended. Turn the mixture into a bowl, add the green onions and mix well.
Take about 2 Tbsp of the fish mixture at a time, and shape into small balls with your hands. Flatten slightly. Fry in oil (original recipe says to deep-fry, which I'm sure would be tasty, but you don't need to). Keep warm in oven while making the rest.
*PLAN THIS AHEAD AS RICE NEEDS TO SOAK
Coconut Rice:
2 Tbsp
2 1/4 C jasmine rice, soaked for 1 hour, rinsed and drained
3 C coconut milk (I usually use 1 can of good quality milk and add water to fill to 3 C)
1 tsp salt
2 Tbsp chopped cilantro
2 Tbsp chopped fresh mint
2 fresh green chiles, deseeded and chopped finely
Heat the oil in a pan, add the rice, and stir until it becomes translucent.
Add the coconut milk and salt. Bring to a boil and cook until all the liquid is absorbed.
Lower the heat as much as possible, cover the pan tightly, and cook for 10 minutes.
Stir in the cilantro, mint and chiles. Fork through the rice gently and serve.
This is the best rice ever!
Wednesday, March 20, 2013
Date Cake
This date cake does not contain a drop of sugar. It is super moist and so delicious. I like to serve it with (a lot) of whipped cream (can sweeten with a bit of honey or maple syrup to make it truly sugar-free), and sliced bananas. This recipe doubles well for a 9x13" pan.
It is from The Great Nova Scotia Cookbook, by Pauline Carter
Place in a saucepan:
juice of 1 large orange
1 tsp nutmeg
1 tsp cinnamon
1 C raisins (I usually use extra dates in place of the raisins but I don't think it matters)
1/2 lb dates
2 C water
Bring to a boil and simmer for 15 minutes or until dates are very soft. Make sure to stir it often. Set aside to cool. Puree with hand blender (or mash well with a potato masher or something).
Pour into a large bowl and add the following:
1/2 C oil
2 tsp vanilla
2 C whole wheat flour
2 tsp baking soda
1/2 tsp salt
Mix well and then pour into a greased 9x9" pan. Bake in preheated oven at 350F.
The original recipe says to bake it about 1 hour, but I find it's always done before that.
Bake it until a toothpick comes out clean!
It is from The Great Nova Scotia Cookbook, by Pauline Carter
Place in a saucepan:
juice of 1 large orange
1 tsp nutmeg
1 tsp cinnamon
1 C raisins (I usually use extra dates in place of the raisins but I don't think it matters)
1/2 lb dates
2 C water
Bring to a boil and simmer for 15 minutes or until dates are very soft. Make sure to stir it often. Set aside to cool. Puree with hand blender (or mash well with a potato masher or something).
Pour into a large bowl and add the following:
1/2 C oil
2 tsp vanilla
2 C whole wheat flour
2 tsp baking soda
1/2 tsp salt
Mix well and then pour into a greased 9x9" pan. Bake in preheated oven at 350F.
The original recipe says to bake it about 1 hour, but I find it's always done before that.
Bake it until a toothpick comes out clean!
Tuesday, November 13, 2012
World Famous Paradise Bakery Sugar Cookies
With Christmas coming, we could all use another sugar cookie recipe. This one is dear to my little heart since it's about as close to the Paradise Bakery ones as you can get without actually going there. I recommend using regular or decorative sugar and not other sprinkles since (I think) they need a bit more sweetness. They are almost like a shortbread, but different. I'm sure that's helpful. Here it is:
1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour (really, do use cake flour or cake flour substitute)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Sugar, for decorating
Directions
Preheat oven to 375. In a medium bowl, cream together the sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing. In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed just until blended. Do not overmix. Scoop with an ice-cream scoop and roll in sugar. Place directly on cookie sheet. Flatten slightly with palm of hand. Bake at 375 for 8-10 minutes. Cookies are done when pale golden. Ideally, edges do not brown.
1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour (really, do use cake flour or cake flour substitute)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Sugar, for decorating
Directions
Preheat oven to 375. In a medium bowl, cream together the sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing. In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed just until blended. Do not overmix. Scoop with an ice-cream scoop and roll in sugar. Place directly on cookie sheet. Flatten slightly with palm of hand. Bake at 375 for 8-10 minutes. Cookies are done when pale golden. Ideally, edges do not brown.
Wednesday, October 03, 2012
Pumpkin Brownies
I got this recipe from Pinterest, but after I read the comments and people were saying that they were cake-y and muffin-y, I changed the oil and eggs amounts to hopefully make them denser and more like a brownie. In my defense, I also changed the flour to 1/2 whole wheat, and cut down the sugar! :) But don't hold back on the chocolate chips, and definitely bake them long enough so that they aren't completely doughy, but without over baking them...I'm confident that you can find that balance.
4 eggs
1 ¼ cup pumpkin puree
1/3 cup oil
1 cup ww pastry flour
1 cup white flour
2 tsp cocoa powder
2 tsp baking powder
1 tsp cinnamon
1 tsp allspice
½ tsp nutmeg
½ tsp salt
1 cup brown sugar (packed)
1 cup chocolate chips
Mix eggs, pumpkin and oil. Add dry ingredients and stir
well. Add chocolate chips. Bake on greased 12x18 cookie sheet with sides, for
about 15 minutes. (it looked puffed up, but definitely still soft in the middle
and not overbaked!) Cut into 48 bars.
Thursday, September 06, 2012
Whole Wheat Banana Muffins
Beat thoroughly:
1/2 C sugar
1 1/2 C mashed bananas
1/2 C oil
2 eggs
Then add:
1 1/2 C whole wheat flour (regular or pastry)
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
At this point you can add anything else you want, like:
sunflower seeds
sesame seeds
flax
nuts
coconut (this is our favourite and I add about 1 C or more)
chocolate chips (today I threw in some butterscotch chips I had leftover from Christmas baking!)
Bake at 350F for 15-20 minutes.
Monday, June 18, 2012
Basil Chicken with Coconut-Curry Sauce
I got this recipe out of my Better Homes and Gardens cookbook, and I'd pay money to know why it has the title it does instead of, say, Curry Chicken in Basil-Coconut Sauce. Or Basil Coconut Curry Sauce for Chicken. Anyway. Suffice it to say that I (and 2 of my kids) thought this was a big hit. I think I might even choose it for my birthday meal, it's that good.
Cut 4 chicken breast halves into 1" pieces. In a bowl, combine the following:
2 tsp curry powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp chili powder
Sprinkle the spice mixture over the chicken, tossing to coat evenly. Cover and chill for 1-2 hours. (Or 10 minutes if you're like me.)
1 large onion, diced
5 cloves garlic, minced
2 jalapeno peppers, seeded and chopped
In a large wok or skillet, heat 1 Tbsp olive oil and stir-fry the onion, garlic and peppers over medium heat for 2 minutes. Remove from wok.
Add half of the chicken to the work and cook and stir for 3-4 minutes or until cooked through. Remove chicken and repeat with remaining chicken. (Add additional oil if necessary.)
Combine 1 14 oz can light coconut milk and 1 tbsp cornstarch. Carefully add to the wok, cook and stir until bubbly. Add onion mixture and chicken.
Stir in 3 tbsp fresh basil, finely chopped, and 1 tsp grated fresh ginger.
Heat for 1-2 minutes. Serve over rice.
Rhonda's changes: I used less chicken and then added 4ish cups of a raw stir-fry mix (broccoli, pea pods, carrots and cabbage) and fried that a bit before I added the onions, etc. Also, I didn't have any jalapenos, so I used 3-5 good shakes of jalapeno Tabasco sauce. I'm pretty sure I used more like a tbsp of ginger, too...why bother with just a teaspoon??
Cut 4 chicken breast halves into 1" pieces. In a bowl, combine the following:
2 tsp curry powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp chili powder
Sprinkle the spice mixture over the chicken, tossing to coat evenly. Cover and chill for 1-2 hours. (Or 10 minutes if you're like me.)
1 large onion, diced
5 cloves garlic, minced
2 jalapeno peppers, seeded and chopped
In a large wok or skillet, heat 1 Tbsp olive oil and stir-fry the onion, garlic and peppers over medium heat for 2 minutes. Remove from wok.
Add half of the chicken to the work and cook and stir for 3-4 minutes or until cooked through. Remove chicken and repeat with remaining chicken. (Add additional oil if necessary.)
Combine 1 14 oz can light coconut milk and 1 tbsp cornstarch. Carefully add to the wok, cook and stir until bubbly. Add onion mixture and chicken.
Stir in 3 tbsp fresh basil, finely chopped, and 1 tsp grated fresh ginger.
Heat for 1-2 minutes. Serve over rice.
Rhonda's changes: I used less chicken and then added 4ish cups of a raw stir-fry mix (broccoli, pea pods, carrots and cabbage) and fried that a bit before I added the onions, etc. Also, I didn't have any jalapenos, so I used 3-5 good shakes of jalapeno Tabasco sauce. I'm pretty sure I used more like a tbsp of ginger, too...why bother with just a teaspoon??
Thursday, June 14, 2012
Elote Sauce
1 cup mayo
1/2 cup parmesan cheese (just the powdered stuff, not fresh)
1 tsp smoked paprika
1/2 tsp cumin
1/4 cup chopped cilantro
1 lime, juiced
Black pepper, to taste
Sea salt, to taste
Mix together and refrigerate for one hour. Spread on corn on the cob...preferably grilled or roasted.
And for you gringos, elote (corn) is pronounced ay-LOH-tay. I guess you can leave out the cilantro if you must.
1/2 cup parmesan cheese (just the powdered stuff, not fresh)
1 tsp smoked paprika
1/2 tsp cumin
1/4 cup chopped cilantro
1 lime, juiced
Black pepper, to taste
Sea salt, to taste
Mix together and refrigerate for one hour. Spread on corn on the cob...preferably grilled or roasted.
And for you gringos, elote (corn) is pronounced ay-LOH-tay. I guess you can leave out the cilantro if you must.
Thursday, May 17, 2012
Mayonnaise
*note: I would post a picture, but my photos are not that great and it would make it look bad. thank you.
*another note: I have always steered clear of making my own mayo, because I couldn't imagine it actually turning out. Last night I wanted garlic mayo and found this darling. This is the most amazing mayo I have ever tasted. I don't think I'm exaggerating. I added about 3 cloves of garlic to this and I may have had terrible breath afterwards, but it was worth it. Don't ask anyone else if they agree.
And now, whisk together the following, or use a mini-food processor:
1 large egg yolk
2 tsp dijon mustard
1/4 tsp salt
Measure out 1/2 C oil. (I used canola oil. I was hesitant to use olive oil)
Add a few drops of oil and continue to whisk or pulse in food processor.
It will begin to thicken soon, and when it does, add tiny bits of oil in a slow and steady stream (or a few drops, pulse, a few more drops, pulse) If you add too much at a time it will not blend properly.
Continue to whisk or process until all oil is mixed in and mixture is thick.
Add:
1-2 tsp fresh lemon juice
3 cloves chopped garlic, if you want
Mix again.
This will keep in the refrigerator about 3 days.
I was very surprised how easy and fast this was. And so much better than prepared mayo!
I'm thinking this would make wonderful egg salad sandwiches!
*another note: I have always steered clear of making my own mayo, because I couldn't imagine it actually turning out. Last night I wanted garlic mayo and found this darling. This is the most amazing mayo I have ever tasted. I don't think I'm exaggerating. I added about 3 cloves of garlic to this and I may have had terrible breath afterwards, but it was worth it. Don't ask anyone else if they agree.
And now, whisk together the following, or use a mini-food processor:
1 large egg yolk
2 tsp dijon mustard
1/4 tsp salt
Measure out 1/2 C oil. (I used canola oil. I was hesitant to use olive oil)
Add a few drops of oil and continue to whisk or pulse in food processor.
It will begin to thicken soon, and when it does, add tiny bits of oil in a slow and steady stream (or a few drops, pulse, a few more drops, pulse) If you add too much at a time it will not blend properly.
Continue to whisk or process until all oil is mixed in and mixture is thick.
Add:
1-2 tsp fresh lemon juice
3 cloves chopped garlic, if you want
Mix again.
This will keep in the refrigerator about 3 days.
I was very surprised how easy and fast this was. And so much better than prepared mayo!
I'm thinking this would make wonderful egg salad sandwiches!
Subscribe to:
Posts (Atom)