Chicken Curry September 4, 2013 No Comments
500g of chicken diced
Tbsp olive oil
1 onion chopped into quarters
2 garlic cloves crushed
4 fresh coriander leaves chopped
Large pinch of dried coriander
Pinch of salt
Large pinch of pepper
Tsp dried cumin
Tsp dried turmeric
Tsp dried ginger
1.5 Tbsp – garam masala
2 tsp of vinegar
Slice with seeds 1 or 2 green chilli’s to range spice from med to hot, add the seeds of a 3rd chilli to increase the heat further
Tsp of chilli flakes
2 average size baking potatoes, peeled and chopped into medium to small chunks.
250 mil of beef stock
400g chopped tomatoes
In the oil braise the onions and garlic on med-high heat until soft, add all the coriander, chicken and Chilli’s. Once the chicken has been sealed, add the stock and tomatoes first, stir then add all the other ingredients and stir again (you could transfer to a slow cooker at this stage, high for 2 hours low for 4 hours or 9 on low). Leave to simmer for an hour with the lid on, cook with the lid off for 15 minutes to thicken sauce if required.
Minutes to Prepare: 20
Minutes to Cook: 20
Number of Servings: 3 to 4
500gms – Suran(Indian Yam)
Half cup – Kabul chana( brown chana) (optional)
2 medium sized – Red Onions, finely chopped
2tbsp – Ginger – Garlic Paste
1 medium sized – ripe Tomatoes, finely chopped.
4 to 5 dried red chillies
1 tbsp Coriander seed
1 tbsp Garam Masala Powder(any Brand)
1 tbsp -Turmeric Powder
5 tbsps -Sunflower Oil
1 small bunch fresh Coriander(Cilantro)Leaves
4 to 5 curry leaves.
1 tbsp mustard seed and cumin seed.
1 cup – grated coconut
For grinding paste:
Add grated coconut, dried red chillies( as per spice requirement), coriander seed and ginger-garlic paste in to a mixer. Grind in to slight rough paste and keep it aside.
Pre- cook Yam/suran in a pressure cooker, you can also add brown pea( Kabul chana) to it for allow it for 3 to 4 whistles. Make sure yam should not be too soft. Allow it to cool.
Heat oil in a pan. Add mustard and cumin seeds. After it splutters, add curry leaves and onions. You can also add garlic chopped finely if required. Fry it till it becomes little translucent. Add Tomatoes, turmeric powder and mix all these well till tomato loses its hardness. Now add the grinded masala to this followed by the pre- cooked yam in to the pan. Add salt as per the taste, garam masala and allow it to cook till suran absorbs the spice and taste of masala. you can keep the water consistency if required, else make it dry. Later add chopped coriander leaves to this masala and cook for one min. Suran yam masala is ready to serve. It taste good when not served immediately after cooking. It tastes good with hot rotis or rice.
1 box of orzo pasta
1 large can of chicken broth for boiling the orzo
1/2 green or red pepper
12 fresh mint leaves chopped
10 fresh basil leaves chopped
1/2 to 1 lb fresh or frozen cooked shrimp (substitute: white fish)
1/3 cup sun-dried tomatoes
small bundle (about 8) green onions chopped including stems
1 large shallot chopped
6 ounces crumbled Feta cheese
Ken’s Steakhouse Greek salad dressing
Bring chicken stock to a boil then add the entire box of orzo. Boil approx.10 minutes or until al dente. Drain and cool. In a large mixing bowl, pour approx. 4 tablespoons of the salad dressing on the cooled pasta.
Add the chopped vegetables to the cooled orzo. Add the feta cheese and shrimp (substitute: white fish) and toss gently. Salt and pepper to taste. Finish by adding more of the salad dressing until all the ingredients are coated. Refrigerate. You may need to add additional dressing before serving since the pasta will absorb it. Garnish with a fresh mint or basil leave.
This recipe makes enough for a large family picnic. It saves well when refrigerated.
1 lb Lean ground beef or turkey
2 ounces of Panceta
1 can of Black beans
1 can of Corn
1 medium or large Green chili
Mint (hand full)
6 cloves of Garlic
a touch of Lemon Zest & Lime Juice (1 whole lime)
Tyme,Rosmary ( optional)
In a medium skillet, crisp up your panceta and save the drippings. In a large pan heat your olive oil.
Chop veggies and herbs Then Add garlic, shallots, green chili and dried herbs(optional) to the heated olive oil until semi-soft. Add HALF of your chopped mint and cilantro to the oil , slightly welting them.
Brown ground meat in the garlic infused oil and season with chili powder, salt, pepper, lemon zest and lime juice.
Add panceta (save the drippings) and let simmer
Drain & Heat corn and black beans in pan with the paneta drippings for about 10 minutes.
Season corn mixture with salt, pepper, and the rest of the cilantro/mint (paprika for extra taste optional)
Add Corn and black beans to ground meat mix.
Stir and Serve with Jasmine rice, toasted Pita, halved cherry tomatoes & mast khiar or spicy sweet sauce of choice
1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour* (or see recipe below)
2 Tbs. buttermilk powder
2 tsp. baking powder
½ tsp. dough enhancer
2 tsp. garlic powder
1 tsp. ginger
½ tsp. Italian seasoning
1 tsp. salt
1 tsp. xanthan gum
1 tsp. guar gum
1 c. warm water
1 Tbs. olive oil
1 Tbs. melted butter
1 Tbs. honey
1 tsp. apple cider vinegar
2 pkts. Instant yeast
*Try my flour mix below to equal approx. 1 ½ c.
100g brown rice flour
12.5g glutinous rice flour
50g tapioca flour
25g sorghum flour
25g potato starch
25g fine corn flour
Add corn flour to obtain proper consistency and prevent sticking when forming dough
(Dough should be very soft and sticky without adding corn flour to shape; work with carefully.)
1) Place the dry ingredients (except the yeast) into a large mixing bowl and use electric mixer.
2) Place the warm water, honey, cider vinegar, olive oil, yeast, butter and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside until the mixture is bubbly and smells yeasty.
3) Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky.
4) Cover the bowl, and let the dough rest for 30 minutes.
5) Preheat the oven to 425°F.
6) Using your fingers and extra corn flour to prevent sticking, start at the center of the dough and work outwards, pressing it into a circle.
7) I use foam plates to press out the dough and make personal size pizzas.
8) Bake the crust for 8 to 10 minutes, just until it’s set; the surface will look opaque, rather than shiny. (Par bake, place toppings, and then freeze for easy pizza from the freezer to the oven!)
9) Remove from the oven and top with whatever you like. Return to the oven to finish baking until toppings are done.
10) Remove from the oven, and dig in.
-1 cup of plain cheerios
-1/2 cup of flour
-1/2 apple sauce
-1/2 apple (chopped)
-drizzle of honey
-1/2 cup of peanut butter (creamy)
-Preheat oven to 350 degrees
-Mix all ingredients together
-Roll into small balls onto cookie sheet
-Bake for 10 minutes
“Nobody Will Know” Sweet Potato Pie
This pie has an ancient secret, but nobody, and I do mean..”nobody” has ever guessed it was made with a mix. This recipe holds up to your being happy to bring pies to a family event. Delicious, creamy, old-fashioned homemade taste..they’ll even forgive the store-bought crust because the filling is sooo yummy!
Start by boiling four medium sized sweet potatoes covered with water until they are fork tender. Let them cool about ten minutes and then take the skin off.
Get out your plain old potato masher. Smash those spuds to death with a stick of unsalted butter. The warm taters will help melt the butter. Stir in 2 large eggs. Here’s where I tell you my “secret”. This is where you simply add a bag of Heritage Fare Old-Fashioned Sweet Potato Seasoning. I buy it at Kroger in Georgia, but it can be found online too. I always keep a bag or two in my pantry and ready-made pie shells-just in case company shows up. I can boil the potatoes and can whip this pie up fast. This bag has the sugar, the cinnamon, the nutmeg-all the goody-good that’ll make you famous for your sweet potato pies (if you can keep from telling your secret!).
You can resist the urge to use a potatoe sieve or a food processor-and-you don’t even have to use a fork and drag it through the mix to remove the strings. Yes, some sweet potato varieties have a lot of strings in the flesh, but, they’ve never bothered me with this pie. As I said, I mash them up really really good and this seems to take care of any strings. No one has ever complained about a few strings.
Get to MASHIN’ !
So you got the potatoes skinned, the stick of butter, two eggs and the mix. Just so you get those ingredients together into a smooth mixture it doesn’t matter. I’ve even had to use a fork when I couldn’t locate my potato masher. You’ll add some cream last. That’s where the richness comes from. Be sure you don’t add the whole can. The exact amount is 1/2 cup of evaporated milk (cream). Be exact with the cream.
The best thing is EVERY BAG COME WITH THIS RECIPE ON THE BACK OF THE BAG!!!! So, if you lose my recipe, just flip the bag over.
I know there are a lot of Southern cooks out there that are cringing in their cook-mitts because I actually use a MIX. They think “how could you?” Well, it took me a lot of years of failed pies to realize that the perfect blend of seasonings, sugar and spice is hard to refine. So, I learned to put my pride aside and go for what works. This pie mix is tried and true and never, ever fails.
Don’t worry if the color lightens, it will darken as it bakes when that cinnamon and vanilla in the mix get to melting in there…
Heat your oven to 350 degrees and while it’s heating is a good time to poke holes in your two pie crusts and start letting them get a little cooked. This way, your crust won’t be soggy at the bottom. This is sort of like searing meat before you bake it, which creates a nice way to keep the juices inside. Having your crust half-baked keeps your pie custard on top of the crust not soaking into it. Take the crusts out after about ten minutes, they should look a bit puffy (half cooked). Just in case you see flour between the crusts, don’t brush it off. Back to the pie:
My personal “secret” is that I add in some extra nutmeg that I grate on myself. There’s something about this that just tastes better and gives a richer homemade taste. I just use my little grater and grate a good smattering right onto the top or sometimes I get exuberant and mix some into the mix AND on top. Those little nutmeg acorns can be slippery so make sure you don’t grate your fingers
I know some people are just caught up on making pie crust from scratch, but I am not. The crust I use is deep dish crust from Marie Callendar’s. I buy it at Publix, but, I am sure you can find it other places. It seems to have the flakiest crust and is buttery and flavorful. It’s not bland and pasty like some other ready-made crusts.
Since the pie takes about 35-40 minutes to cook, I try to protect the crust from over browning. I wrap some foil strips around the edges and then remove it for the last 15 minutes of baking.
Sweet potato pie goes so good with a dollop of whipped cream or a few pecans tossed over the top. Some people eat it with a scoop of vanilla ice cream. Any way you slice it, this particular pie will disappear in a hurry. Carry a few to a picnic, a baby shower, a SuperBowl party or Thanksgiving dinner and watch it go like hotcakes!
I usually let my pies sit out for about 30 minutes to cool before I cut them. Everybody loves warm sweet potato pie. If I’m going to chill them, I let them come all the way to room temperature before covering them with plastic wrap. Even when I take a slice from the fridge, I pop it into the microwave on a microwave safe plate for 15 seconds, just to knock off the chill.
I hope I can trust you to “keep a secret” and hope you’ll try this recipe, Enjoy! Islandgirlwrites
POTATOE SURPRISE December 16, 2012 No Comments
The surprise is u will not know what is in each mouth full
1. 4 medium potatoes
2. Cream or milk
4. Diced medium onion
5. Diced mature cheese
6. Uncooked peas
7. Uncooked corn
8. Lightly cooked bacon pieces
Dice and cook potatoes till cooked then mash it. In mean time dice onion and cheese as well as cooking bacon ( if that is what u are going to add ). When the potato has been mashed to a creamy texture then add peas, corn, bacon and STIR them into potato mixture.
When that has been one serve it.
Can be served on its own or as main part of meal
This can be kept in fridge for up to 5 days and can be served hot or cold.
( it can also be used as a sandwich filler )
This will serve 4 people. 15 – 20 mins. to prepare n serve.
1 Cup all-purpose flour
1/2 cup of milk
1/2 cup of water
1/4 teaspoons of salt
2 tablespoons of butter (melted)
1. In a large mixing bowl, whisk the flour and the eggs, after a litte bit gradually add in the milk and water, stir. Add salt and melted butter and beat until smooth.
2. Heat a lightly oiled griddle or pan over medium high heat. Pour batter onto pan. tilt to make crepe spread to full pan.
3. Cook crepe for 2 minutes about, until bottom is light brown. Leave flat, and turn over and cook other side. After both sides look brown put on plate.
any meats or fish
Pumpkin 2 slice
Potato 1 full
ginger garlic paste 1 tbsp
rice flour 3 tbsp
Maida 3 tbsp
oil for frying
cashew nuts 6 to 7
Cut pumpkin into big pieces, cook the pumpkins in a pan with little water,cook the potato,once the pumpkin and potatoes are cooked,mash it,add all the flours ,salt and make small balls,fry it and keep it aside.
in a mixer grind green chili 4 to 5 ,ginger garlic paste and onion,
take a pan add 3 tbsp of oil,add the grinded items,fry till brown,add tomato puree,5 tbsp.add fresh cream,dhania powder,jeera powder,red chili powder salt,
take a serving bowl,transfer all the mixture of pan in that,on the top arrange frien koftas,then garnish it with cashew and coriander.