This recipe is from my husband's mom. When she was a teenager, she spent two years living with her family in Dar-es-Salaam, Tanzania. This dish came from there, and it is mighty tasty!
Saute 1/4 c butter, 1 large onion quartered, then quartered again, 6 stalks of celery sliced in 1/2" pieces til tender. Stir in 2 tsp (or so) curry powder, 1 tsp salt and 1/4 cup flour. Remove from heat. Gradually stir in 2 cans chicken broth. Heat to boiling, stirring constantly. Boil for 1 minute until thickened. Stir in 2 cups cubed cooked chicken (I like to use shredded chicken from a rotisserie chicken). Heat through. Serve over rice (about 3 cups).
Toppings:
Chopped or sliced hard boiled eggs
Peanuts*
Raisins*
Bananas*
Mandarin oranges*
Grated cheese*
Chutney
Tomatoes*
Coconut
Some of these toppings may seem a little strange, but I guarantee you if you try them, you will love them. The starred ones are the ones I use most often (mostly because they're ingredients I have on hand), but try any combination of them!
Friday, July 29, 2011
Friday, June 10, 2011
Chicken Salad w/ Blue Cheese and Grapes
This is an amazing summer dish! Seriously, the most time consuming part is cooking the chicken (and I shredded it).
Ingredients
2 small heads Boston or Bibb lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 pound) green grapes, halved
3 ounces blue cheese, crumbled
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
kosher salt and pepper
1 3 1/2- to 4-pound rotisserie chicken, meat thickly sliced
Directions
In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese.
In a small bowl, whisk together the lemon juice, vinegar, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Divide the salad and chicken among plates. Serve with the vinaigrette.
I definitely didn't go hardcore, I just put lettuce in bowls and spooned everything on top. Super simple, a nice light summer dish!
Ingredients
2 small heads Boston or Bibb lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 pound) green grapes, halved
3 ounces blue cheese, crumbled
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
kosher salt and pepper
1 3 1/2- to 4-pound rotisserie chicken, meat thickly sliced
Directions
In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese.
In a small bowl, whisk together the lemon juice, vinegar, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Divide the salad and chicken among plates. Serve with the vinaigrette.
I definitely didn't go hardcore, I just put lettuce in bowls and spooned everything on top. Super simple, a nice light summer dish!
Thursday, June 2, 2011
Fruit Cobbler
Easy, delicious, and great with ice cream. Can't go wrong!
Ingredients
4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar
Directions
Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
Ingredients
4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar
Directions
Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
Wednesday, May 25, 2011
Gma's chocolate chip cookies
The official name of these cookies are "Oatmeal Crisps", but we grew up with these as our standard chocolate chip cookie.
Ingredients:
3 cups rolled oats
1 cup butter (although I think gma used shortening)
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1½ cup flour
½ teaspoon salt
1 teaspoon baking soda
½ cup finely chopped walnuts
1 cup chocolate chips
½ cup flaked coconut
Directions:
1. Roast rolled oats in a 9"x13" pan for 20 minutes stirring every 5-10
minutes. Cool.
2. Cream shortening and sugar together. Add vanilla. Add eggs one at a
time; beat after each addition.
3. Stir together flour, salt and soda. Stir into egg, sugar mixture.
4. Blend in chopped walnuts, coconut, chocolate chips, and oats.
5. Drop by spoonsful unto greased cookie sheet. Bake at 350° for 10
to 15 minutes; cool on wire rack.
Note: Dough may be stored, tightly covered in the refrigerator.
Cookies freeze well. Peanut butter or raisins may be added - flatten
with fork and bake until set.
It's pretty funny making these now, because everyone seemed to forget that the cookies had coconut in them. It doesn't add much, just a touch of nuttiness that regular chocolate chip cookes are sorely lacking. I don't think we ever used walnuts either, but they might be a nice addition.
Ingredients:
3 cups rolled oats
1 cup butter (although I think gma used shortening)
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1½ cup flour
½ teaspoon salt
1 teaspoon baking soda
½ cup finely chopped walnuts
1 cup chocolate chips
½ cup flaked coconut
Directions:
1. Roast rolled oats in a 9"x13" pan for 20 minutes stirring every 5-10
minutes. Cool.
2. Cream shortening and sugar together. Add vanilla. Add eggs one at a
time; beat after each addition.
3. Stir together flour, salt and soda. Stir into egg, sugar mixture.
4. Blend in chopped walnuts, coconut, chocolate chips, and oats.
5. Drop by spoonsful unto greased cookie sheet. Bake at 350° for 10
to 15 minutes; cool on wire rack.
Note: Dough may be stored, tightly covered in the refrigerator.
Cookies freeze well. Peanut butter or raisins may be added - flatten
with fork and bake until set.
It's pretty funny making these now, because everyone seemed to forget that the cookies had coconut in them. It doesn't add much, just a touch of nuttiness that regular chocolate chip cookes are sorely lacking. I don't think we ever used walnuts either, but they might be a nice addition.
Peanut Butter Bars
These are CRAZY addictive. We had some shredded wheat leftover from making "nests" for Easter, so I decided to make the recipe on the box.
INGREDIENTS
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup reduced fat peanut butter
3 cups shredded wheat, coarsely crushed
3/4 cup raisins
1/2 cup honey
1/2 cup reduced fat peanut butter
3 cups shredded wheat, coarsely crushed
3/4 cup raisins
DIRECTIONS
MIX sugar, honey and peanut butter in large microwavable bowl. Microwave on HIGH 1-1/2 to 2 minutes or until bubbly at edge; stir until well blended. STIR in cereal and raisins. Press firmly into 8-inch square pan sprayed with cooking spray. Cool. CUT into bars. Store in airtight container. Makes 16 servings, 1 bar each.
TIPS & SUGGESTIONS
Use Your Stove:
Mix sugar, honey and peanut butter in large saucepan; cook on medium heat until smooth and bubbly, stirring occasionally. Continue as directed.
Amazing. The kids love them as much as the adults do.
Mix sugar, honey and peanut butter in large saucepan; cook on medium heat until smooth and bubbly, stirring occasionally. Continue as directed.
Amazing. The kids love them as much as the adults do.
Sunday, May 22, 2011
Baked Brie with Caramelized Apples and Onions
Our family loves brie. Our family also loves caramelized onions. Put these two together with a pie crust, and we're in heaven!
I happened to have leftover pie crust from the last time I made pie, so I used that instead of the puff pastry. Probably would have been better to use the puff pastry... it ended up being REALLY buttery. I also used the leftover butter from caramelizing instead of melting new butter, since there was a lot left. I also didn't roast garlic... as awesome as it may be, I'm too lazy.
1 head garlic
1/4 cup butter
1 yellow onion, sliced
1 Granny Smith apple - peeled, cored and sliced
1 (8 ounce) wedge Brie cheese
1 sheet frozen puff pastry, thawed
1 tablespoon melted butter
Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.
I happened to have leftover pie crust from the last time I made pie, so I used that instead of the puff pastry. Probably would have been better to use the puff pastry... it ended up being REALLY buttery. I also used the leftover butter from caramelizing instead of melting new butter, since there was a lot left. I also didn't roast garlic... as awesome as it may be, I'm too lazy.
1 head garlic
1/4 cup butter
1 yellow onion, sliced
1 Granny Smith apple - peeled, cored and sliced
1 (8 ounce) wedge Brie cheese
1 sheet frozen puff pastry, thawed
1 tablespoon melted butter
Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.
Saturday, May 14, 2011
Strawberry Rhubarb Pie
I've definitely been on a pie kick lately, and I'm not sure why. Probably just because they're amazing :)
This pie was pretty easy to make... the only changes that I made were to add an extra tbs of cornstarch to the original recipe and to have 3 cups of strawberries and 3 cups of rhubarb.
3 cups rhubarb, chopped
3 cups strawberries, sliced
1 cup granulated sugar
1/3 cup brown sugar
1/4 cup plus 1 tbs cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 pie crusts
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in filling.
Make a cutout top crust or cut into strips to make a lattice top
Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes.
Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
The original recipe says to let it stand for 15 to 20 minutes, but I would let it cool almost completely before cutting. We tried serving it after half an hour, and it was a crazy mess. The filling ran out of the other pieces and we could barely tell where they were cut. After the pie cooled, the filling completely firmed up.
This pie was pretty easy to make... the only changes that I made were to add an extra tbs of cornstarch to the original recipe and to have 3 cups of strawberries and 3 cups of rhubarb.
3 cups rhubarb, chopped
3 cups strawberries, sliced
1 cup granulated sugar
1/3 cup brown sugar
1/4 cup plus 1 tbs cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 pie crusts
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in filling.
Make a cutout top crust or cut into strips to make a lattice top
Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes.
Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
The original recipe says to let it stand for 15 to 20 minutes, but I would let it cool almost completely before cutting. We tried serving it after half an hour, and it was a crazy mess. The filling ran out of the other pieces and we could barely tell where they were cut. After the pie cooled, the filling completely firmed up.
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