Tuesday, May 8, 2012
Shepherd's Pie
Friday, September 2, 2011
Chicken Curry
4 TBS cooking oil
2 lb. chicken breast, cubed
2 large onions, chopped
2 large tomatoes, diced
2 TBS garlic paste
1 TBS ginger paste
3 TBS tomato paste
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp garam masala powder
Chopped cilantro to garnish
In a large saucepan, heat half the oil and brown the chicken. Remove and set aside.
Heat the remaining oil and cook the onions until golden brown. In a food processor, blend the cooked onions, tomatoes, garlic paste, and ginger paste until smooth. Return the mixture to the pan.
Heat the mixture and add the tomato paste and all the spices. Mix well.
Add the chicken to the sauce and cook on medium heat until cooked through, about ten minutes. Garnish with chopped cilantro and serve with hot Indian bread and rice.
Monday, June 13, 2011
Basil Chicken in Coconut Curry Sauce
4 skinless, boneless chicken breast halves
2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. cracked black pepper
1/4 tsp. chili powder
1 cup chopped onion
5 cloves garlic, minced
2 fresh jalapeño peppers, seeded and finely chopped
1 TBS. olive oil
1 14-ounce can unsweetened coconut milk
1 TBS cornstarch
3 TBS snipped fresh basil
1 tsp. grated fresh ginger
3 cups hot cooked rice
Cut chicken into 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.
In a large nonstick wok or skillet cook and stir onion, garlic, and jalapeño peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from wok. If necessary, add additional oil. Cook remaining chicken as above; remove from wok.
Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.
Saturday, June 11, 2011
Ham and Cheese Sliders
Thanks, Benay, for this addition to my cookbook. I use it all the time. These are perfect for a party. Kids love them too if you don't mention the onions. One of our pint-sized guests last night said, "These are great! Can you teach us how to make them?" Here you go:
1 ½ lb. thinly sliced ham
1 lb. sliced Swiss cheese
1 small onion, finely chopped
1 stick soft butter
3 Tbs. poppy seeds
3 Tbs. dijon mustard
2 Tbs. Worcestershire
3 pkg. small rolls (12, unseparated per package)
Mix onion, butter, poppy seeds, mustard, and Worcestershire. Slice rolls while still unseparated and spread paste-like mixture on tops and bottoms of rolls. Lay slices of ham and cheese on bottoms of rolls and put tops back on. Do not separate rolls until after they are baked. Wrap each set of prepared rolls in foil. Bake at 350° for 30 minutes. Remove foil and cut into individual sandwiches.
These can be prepared ahead of time and frozen. They should be wrapped in foil to be frozen. If frozen, they should be baked for 60 minutes.
Monday, May 16, 2011
Sausage and Mushroom Breakfast Casserole
6 cups fresh bread crumbs
1 lb. sausage
2 cups sliced mushrooms
1 cup chopped tomato
2 cups Cheddar cheese, grated
10 eggs, beaten
3 cups milk
2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
Brown sausage and mushrooms together. In separate bowl, mix cheese and tomatoes together. In separate bowl, mix together remaining ingredients.
Layer in rectangle pan: 1/2 bread crumbs on bottom, 1/2 sausage and mushrooms, 1/2 cheese and tomatoes. Repeat the layers again. Pour egg mixture over top and bake at 350 for about 50 minutes or until done.
Saturday, April 30, 2011
Cheese Ball
Super easy. Super delicious. Super popular.
8 oz. cream cheese
8 oz. shredded cheddar cheese
Dash garlic salt
Dash Worcestershire sauce
Chopped pecans
Mix first four ingredients. Roll into ball. Roll in chopped nuts to cover.
Saturday, April 2, 2011
Pesto
1/4 cup olive oil
1/2 cup pine nuts or chopped walnuts
2 cups firmly packed fresh basil leaves
1/2 cup grated Parmesan or Romano cheese
4 cloves garlic, peeled
1/4 tsp. salt
black pepper
In a food processor or blender, combine oil, nuts, basil, cheese, garlic, and salt. Cover and blend until nearly smooth, stopping and scraping sides as needed. Add pepper to taste.