2 chicken breasts, cut into pieces
1 large onion
Sautee in large skillet until chicken is browned and onions are translucent.
Meanwhile, stir and brown over medium heat until fragrant:
3 cloves garlic, minced
thumb-sized piece of fresh ginger, grated or finely chopped
6 cloves
4 cardamom pods
1 stick of cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne
1 tsp turmeric
1 Tbsp hot madras curry powder
salt, to taste
Once the chicken is cooked and spices are toasted, combine together. Add the following and simmer for 20 minutes or so. Serve with rice and naan (it's an indian flatbread), and top with cilantro.
1 can chickpeas (aka garbanzo beans), with liquid
1 can coconut milk (the brand at the asian markets is usually best)
1/2 can to 1 can of canned tomato sauce
It may look like a lot of ingredients, but they're all easy to find at the grocery store, and it's a super easy throw-together kinda meal. Best of all, it freezes and reheats well. You can do all chicken or all chickpeas–I just like to do half meat protein and half bean, as a personal preference. Enjoy!
Thursday, November 6, 2008
Macaroni and Cheese
Recipe courtesy of epicurus.com
This one was super tasty, and freezes really well. I used the dubliner cheese they sell at costco, plus some normal cheddar.
Ingredients:
For topping:
1/2 stick unsalted butter
2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmigiano-Reggia
For macaroni and sauce:
1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
1 pound coarsely grated extra-sharp Cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound elbow macaroni
Preparation:
Make topping:Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
Make sauce:Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.
Make Macaroni:Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
This one was super tasty, and freezes really well. I used the dubliner cheese they sell at costco, plus some normal cheddar.
Ingredients:
For topping:
1/2 stick unsalted butter
2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmigiano-Reggia
For macaroni and sauce:
1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
1 pound coarsely grated extra-sharp Cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound elbow macaroni
Preparation:
Make topping:Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
Make sauce:Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.
Make Macaroni:Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
Aussie Chicken
One chicken breast per person
2 tsps. seasoning salt
6 slices of bacon, cut in half
1/2 cup mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayo
1 TBSP dried onion flakes
1 cup fresh mushroom slices
2 cups shredded colby-monterey jack cheese
Rub chicken with seasoning salt, cover, and refrigerate for 30 minutes. Preheat oven to 350 degrees. Cook bacon and set aside. In bowl, combine mustard, honey, corn syrup, mayo, and dried onions. Remove 1/2 sauce, cover and refrigerate. Heat oil in skillet and saute chicken breasts on each side. Place in casserole dish. Apply honey-mustard sauce, then layer mushrooms and bacon on. Sprinkle top with cheese. Bake until done. Serve with remaining sauce.
2 tsps. seasoning salt
6 slices of bacon, cut in half
1/2 cup mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayo
1 TBSP dried onion flakes
1 cup fresh mushroom slices
2 cups shredded colby-monterey jack cheese
Rub chicken with seasoning salt, cover, and refrigerate for 30 minutes. Preheat oven to 350 degrees. Cook bacon and set aside. In bowl, combine mustard, honey, corn syrup, mayo, and dried onions. Remove 1/2 sauce, cover and refrigerate. Heat oil in skillet and saute chicken breasts on each side. Place in casserole dish. Apply honey-mustard sauce, then layer mushrooms and bacon on. Sprinkle top with cheese. Bake until done. Serve with remaining sauce.
Pumpkin Pancakes
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil
Maple syrup
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil
Maple syrup
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.
Turkey Bacon Guacamole Sandwich
Sliced Turkey
Cooked Bacon slices
Avocado (1 or 2)
Bread
Favorite Cheese slices
Sliced Tomato
Butter
Ranch dressing
Place insides of avocado in a bowl and mix together with ranch dressing to make a spread. Spread on two slices of buttered bread. Place turkey, bacon, cheese and tomato on bread and grill until cheese is melted. Serve!
Cooked Bacon slices
Avocado (1 or 2)
Bread
Favorite Cheese slices
Sliced Tomato
Butter
Ranch dressing
Place insides of avocado in a bowl and mix together with ranch dressing to make a spread. Spread on two slices of buttered bread. Place turkey, bacon, cheese and tomato on bread and grill until cheese is melted. Serve!
Cheddar Chicken and Penne
1 Tbs. butter
1 lb. boneless, skinless chicken, cut into 1" chunks
1/2 tsp. garlic powder
2 c. chicken broth
1/2 package (8 oz.) Penne
1 package (16 oz.) favorite frozen veggie blend (I like to use just broccoli)
2 c. shredded cheddar cheese
In 5 quart saucepan over medium heat, melt butter. Sprinkle chicken with garlic powder, cook in butter until no longer pink, about 5 minutes. Add broth, heat to boiling. Add uncooked pasta and veggies, stirring to coat pasta with liquid. Heat to boiling, reduce heat. Cover, simmer 10-12 minutes or until pasta is tender and most of the liquid is absorbed, stirring every two minutes. Remove from heat. Stir in cheese until melted. Enjoy!
1 lb. boneless, skinless chicken, cut into 1" chunks
1/2 tsp. garlic powder
2 c. chicken broth
1/2 package (8 oz.) Penne
1 package (16 oz.) favorite frozen veggie blend (I like to use just broccoli)
2 c. shredded cheddar cheese
In 5 quart saucepan over medium heat, melt butter. Sprinkle chicken with garlic powder, cook in butter until no longer pink, about 5 minutes. Add broth, heat to boiling. Add uncooked pasta and veggies, stirring to coat pasta with liquid. Heat to boiling, reduce heat. Cover, simmer 10-12 minutes or until pasta is tender and most of the liquid is absorbed, stirring every two minutes. Remove from heat. Stir in cheese until melted. Enjoy!
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