Thursday, January 28, 2010

Curried Chicken

This is Mary Lou's recipe from when she was living in Malaysia. She got one recipe from an Indian man in a laudromat and another from a Chinese man in a restaurant. She kind of combined the recipes. I do not know measurements, but I will try to estimate since several people were interested in the recipe. The recipe is always superb, but is a litle different each time (since I don't measure). Also it's better the next day and even better the next! FYI: I do not like it frozen since the potatoes change texture.

For a family of 4
Ingredients:
2 large potatoes peeled and diced
2 chicken breasts diced
1.5 cups rice (and 3 cups water to cook)
can diced tomatoes
can of coconut milk (NOT cream of coconut!)
large diced onion
olive oil (1/4 cup)
2 cloves garlic
4 tsp curry powder
1 tsp cinnamon
1 tsp grated ginger (or fresh*)

Directions:

Put oil and spices in large pan and heat to medium high, stirring until sizzling slightly. This will smell delicious because the heat brings out the flavors! Next add onion and garlic and cook until onion is translucent. Then add coconut milk, diced tomatoes, diced potatoes, and diced chicken. Simmer until potatoes are almost done (20 minutes?). In the meantime cook rice. Place rice in bottom of casserole dish. Next pour curry mixture over rice. Cover tightly with foil and heat in oven about 30 minutes.

New Cooking Blog

I just wanted to share a link to my new cooking blog. I post a lot of my recipes over here, but not always. Sometimes I'm not sure if it's an easy meal for moms. If you want to check it out, you can click on the link below! Happy cooking!


http://thismommycooks.blogspot.com/

Wednesday, January 27, 2010

Crockpot Yogurt

Okay, making homemade yogurt has been on my "To Do" list for quite some time now. I have just been putting it off but after I did some cost calculations, I will be making some this weekend! If you have not already checked out Stephanie's blog, please do so. She is the crockpot queen! Here's the link to her site with the full instructions on how to make yogurt in your slow cooker.

Making Yogurt in Your CrockPot

EDIT: I made this over the weekend and it made 64 oz not 128 oz. After thinking about it, I don't know why I thought 1/2 gallon of milk would produce a gallon of yogurt. Sorry about that and I have changed the original post to reflect that. Thanks! Oh, and making the yogurt was SUPER easy and it turned out great!

Saturday, January 23, 2010

Orange Muffins

I found this recipe off one of my favorite blogs, HeavenlyHomemakers.com. I plan on making them this weekend and they look so quick, easy and healthy!

1 1/2 cups whole wheat flour
1 t. baking powder
1/2 t. salt
1/3 cup honey
1 egg
1/4 cup butter, melted
The juice of one freshly squeezed orange
1/2 t. grated orange rind
1/2 cup milk

Mix dry ingredients together. Make a “well” in the center. Add honey, egg, melted butter, orange juice, orange rind and milk. Stir until just combined. Bake in muffin paper lined muffin tins for 20 minutes at 400 degrees.

Sunday, January 17, 2010

Peggy's Chili

Peggy's Chili

2 cans red kidney beans (15 oz. each)
2 cans petite diced tomatoes (14.5 oz. each)
1 can baked pork & beans with molasses
1 can tomato paste (6 oz.)
2 lbs., lean ground beef, browned and drained
2 medium onions, coarsely chopped
2 ribs celery, coarsely chopped
1 green pepper, coarsely chopped
1 small can mushroom pieces, drained (3-4 oz.)
2 cloves garlic, crushed
2-3 tablespoons of chili powder (I use three)
1 teaspoon ground black pepper
1 teaspoon ground cumin
salt to taste

Directions:

Combine in a slow cooker. Cover and cook on LOW for 9-12 hours or on HIGH for 4.5-6 hours.

Couldn't be simpler!
Serve with all of your favorite chili fixins' Ex: cornbread, mexican cornbread, Fritos, cheese, sour cream, green onions, avocado, jalepenos, etc.

Mexican Cornbread

Mexican Cornbread, paired great with chili.

Ingredients:

1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup yellow corn meal
3 tablespoons melted butter
1 can corn, drained
1 4 oz. can of diced green chiles
1/4 cup sour cream
3 large egg whites
2 1/2 teaspoons olive oil
1/4 cup grated cheddar cheese

Directions:

Mix all ingredients in a medium bowl. Grease an 8x8 or 8x9 pan, and pour mixture into pan. Bake at 350 degrees for 20 minutes or until baked through and lightly golden on top. Enjoy!

Friday, January 15, 2010

Buttery Bread Machine Rolls

My husband makes great homemade yeast rolls, but if time is short, these are quick and delicious! From start to finish, it takes about 2 hours 15 minutes total (1 1/2 of that is in the bread machine and 15 minutes for baking). This recipe is from Recipezaar and it's become a standard in my household.

**I usually only bake off 12 rolls in a round pie or cake and then freeze the other 12 in a disposable pie pan. Just take out of freezer and thaw completely, let rise and then bake.


Buttery Bread Machine Rolls


1 cup warm milk (70 to 80 degrees F.)
1/2 cup unsalted butter, softened (if using salted butter, use 1/2-1 tsp salt in recipe)
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour (I use half AP flour and half whole wheat flour)
2 1/4 teaspoons active dry yeast

In bread machine pan, put all ingredients in order suggested by manufacturer.

Select dough setting.

When cycle is completed, turn dough onto a lightly floured surface.

Divide dough into 24 portions.

Shape dough into balls.

Place in a greased 13 inch by 9 inch baking pan.

Cover and let rise in a warm place for 15 minutes.

Bake at 375 degrees for 13-16 minutes or until golden brown.

Wednesday, January 13, 2010

The Best Chicken Fajitas


I love Chicken Fajitas. So, when I came across this recipe, I knew I needed to try it! It comes from My Kitchen Cafe.

*Serves 4-5

Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 easpoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon Liquid Smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder

*Note: Liquid Smoke may seem like an unnecessary, optional ingredient but I promise it adds an irreplaceable flavor and smokiness - I keep a bottle of liquid smoke on hand in the refrigerator just to make these fajitas.

Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.

After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side (I use my indoor grill pan usually). Remove from pan and tent with foil to keep warm.

In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless!

Sunday, January 10, 2010

Spaghetti Pie

I saw this on my friend, Julie's blog, so I thought I'd put it here. It sounds so so yummy!

Spaghetti Pie (adapted from Cooking Light)

2 cups marinara sauce with seasoned, cooked ground beef mixed in**
4 cups cooked spaghetti, drained
1/4 c onion and chive cream cheese, softened
1 1/2 c low fat sour cream
1/2 c shredded cheddar or mozzarella cheese

Preheat oven to 350F.
Spray a 2qt casserole dish with cooking spray. Mix together cream cheese and sour cream. Put cooked noodles in baking dish. Spread cream cheese mixture over top. Top with marinara meat sauce. Add shredded cheese to top. Bake for 20-30 minutes or until cheese is melted.

**For the sauce, I cooked up 1 lb of ground beef with Italian seasonings and diced onion. I added it to 1 jar of Prego Heart Smart Roasted Red Pepper and Garlic sauce. It was so delicious!

Friday, January 8, 2010

Snow Cream

1-3 Cups of Snow (make sure it's clean!)
1/2 Cup Whipping Cream or other cream of choice
1 T. Sugar
2-3 drops Vanilla flavoring
In a separate bowl, mix cream, sugar and vanilla. Slowly add snow to desired consistency. Eat and enjoy!

All ingredients can be adjusted to suit your particular preferences. You might want to try some other flavorings: cinnamon, butterscotch, almond, or eggnog mix.

Thursday, January 7, 2010

No-Roll 5-Minute Pie Crust

Suzanne invited me to share recipes on this blog and I am happy to do so. Here's my first post, thanks for having me here!

This recipe has been a welcome addition to my kitchen for a few reasons. The first being, it is healthy. We have cut out most trans fats and high fructose corn syrup foods in our house. The boxed pie crusts at the store have trans fats and are pricey...around $2.50 for a box of 2. The second reason, it is quick and easy....and tastes good too! The third reason I already mentioned...this is a whole lot cheaper to prepare...probably a few cents.

I have only used this recipe for quiche recipes and it is not a pie crust for topping a pie. I have not tried freezing it either but would think it would do well already baked with a filling.

1 c whole wheat flour (or all purpose)
1/2 tsp salt
1/4 c canola oil
1/4 c ice water

Mix flour and salt with a fork.
Whisk together oil and water and pour into flour mixture. Mix with a fork.
Press into 9" pie plate.
Fill with your favorite filling and bake @ 400 until done.

Sunday, January 3, 2010

Oatmeal Pancakes



This recipe comes from Melanie at "My Kitchen Cafe." Click here for a link to her blog. All photos used with her permission.

Oatmeal Pancake Mix

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil



Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 4-5 4-inch pancakes.