Chicken and Sweet Potato Curry Recipe

Last night I made a Chicken Curry and Sweet Potato recipe from the Willy Street Coop READER, January 2022. As always, I made some changes based on what ingredients we had in the kitchen and our personal taste. For example, I used dried basil in place of fresh basil, omitted the salt, cut the sugar in half, used ginger powder in place of fresh ginger and used a fraction of the red pepper flakes that the original recipe called for. And the result? It turned out great! It was the best chicken curry I have EVER made if I do say so myself. The lemongrass and fish sauce brought out the Thai flavors.  The coconut milk made the sauce velvety. And it was super easy to prepare. About 20 minutes prep time and 40 minutes cook time. It was so good that there were no leftovers. Try it out and let me know what you think!

 

Ingredients

3 Tbsp curry powder

2 lbs chicken thighs, sliced into 1/2″ pieces

1 Tbsp vegetable oil

2 cloves garlic, minced

1/8 tsp crushed red pepper flakes

3 Tbsp fish sauce

1 tsp sugar

2 lemongrass stalks

1 tsp ground ginger

1 1/2 cups chicken broth

3 carrots, peeled and chopped

1 1/2 pounds sweet potato, peeled and chopped

1 1/2 coconut milk

1 onion, chopped

1 Tbsp dried basil

Directions

Place the chicken pieces in a dish or container and sprinkle with 2 tablespoons of the curry powder. Mix to coat and set aside for 30 minutes.

Heat the oil in a medium pot or deep skillet over medium-to-high heat. Add the garlic, crushed red pepper and last tablespoon of curry powder. Stir until fragrant, about 10-15 seconds. Add the chicken and cook until the edges turn golden, 7-8 minutes. Stir in the fish sauce, sugar, lemongrass, ginger and chicken broth. Bring to boil, then reduce heat to low and add carrots. After about 10-12 minutes, pour in the coconut milk. Fold in onions, sweet potatoes and basil and simmer for 15-18 minutes, until the vegetables are tender. Serve hot over basmati rice.

 

Notice the two containers of coconut milk. We had frozen them previously, so we just needed to defrost them for this recipe. We also used a small package of red pepper flakes from Dominos Pizza. Must be at least 5 years old. But as my Mom would say “Spices last forever.”

Chicken pieces resting nicely in a container with curry powder. 

Chicken, garlic, crushed red pepper flakes, fish sauce, sugar, lemongrass, ginger and chicken broth all in the skillet. Can you smell it? Yum!

Carrots, coconut milk, onions, sweet potatoes and basil have been added. It’s getting closer. The sauce thickened up nicely.

Chicken and Sweet Potato Curry Recipe2022-02-27T15:19:15-06:00

Chicken Biryani Recipe

Recently I tried a Chicken Biryani Recipe, and it turned out great. A few alterations were made. The main one being that I cooked everything in one pot for maximum flavor and minimum cleanup! The recipe I based this on used too many pans and skillets for my liking. The most difficult part of preparing the dish was waiting for it to be done. My kitchen and most of my house smelled of Indian spices and savory aromas.  It was worth waiting for. I give it 👍👍. Try this recipe and let me know how if goes. Enjoy!

 

Ingredients

1.5 pounds chicken thighs, cut into 1/2″ pieces

1/2 cup coconut milk

1/2 tsp turmeric

1 1/2 tsp fresh minced garlic

1 tsp ground ginger powder

1 tsp cumin

1 tsp paprika

1/2 tsp cardamom

1/2 tsp coriander

1/2 tsp curry powder

1/2 tsp salt

pinch cayenne pepper

2 tbsp lemon juice

3 tbsp fresh cilantro finely chopped

3 large sweet onions sliced long and thin

Ingredients for Rice

2 cups Basmati rice uncooked

3 1/2 cups water

1 1/2 tsp cumin

1 1/2 tsp cardamom

1 tsp curry powder

1/2 tsp cinnamon

1 1/2 tsp paprika

1/2 tsp salt

1 tsp dried anise

2 bay leaves

1 tsp olive oil

2 tbsp lemon juiced divided

2 tsp saffron

Directions

Marinate chicken in a medium size bowl, stirring together coconut milk with all chicken spices. Stir to coat and let marinate in refrigerator for at least 4 hours.

To a pot or dutch oven, add 2 tsp of vegetable oil. Set heat to medium-high. Add onions and cook until browned. Remove pot from heat and plate onions.

To the same pot, add the marinated chicken. Sauté over medium to high heat until cooked. 

Add water and all rice spices to same pot. Stir together and bring to boil. Then add rice and reduce heat to low. Let simmer until liquid is absorbed, but rice is not fully cooked, about 12 minutes. 

Meanwhile, preheat oven to 350 degrees F. Then add cooked onions to top of rice/chicken dish. Mix saffron with remaining 2 tbsp lemon juice. Drizzle over top. Cover and bake for 60 minutes.

 

Chicken Biryani Recipe2022-02-03T12:30:58-06:00

Broccoli-and-Chickpea Parmesan

This one-pan dinner brings together chickpeas, marinara sauce, broccoli and mozzarella in a single skillet. A crunchy Parmesan and bread crumb blend is the final touch to this comforting, easy, and nutritious meal.  Recipe adapted from Martha Stewart.com

Ingredients

1/3 cup breadcrumbs (*recipe called for Panko and I used Italian bread crumbs.)

 

Directions

Preheat over to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. (*The original recipe asks that you cut the broccoli lengthwise and then cut larger pieces in half again (also lengthwise) to create long florets. Instead I used the entire head of broccoli including the stalk. No waste here.) Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes. 

Stir together bread crumbs, Parmesan, garlic, thyme, and oregano. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with bread crumb mixture. Roast until bread crumbs are golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve. (*Because my cast iron skillet wasn’t large enough to hold all of the contents, I used a bigger skillet [not oven-proof], added the ingredients and finished the dish off on the stove top instead of the oven. The Parmesan cheese did melt but the bread crumbs did not get golden. No biggie.) 

Broccoli-and-Chickpea Parmesan2021-10-25T15:52:33-05:00

Beef Flank Steak with Mom’s Marinade

Some people believe that “it’s all about the cut of meat” that makes a great steak. In my opinion, that is only partially true. I can tell you that if you have a great marinade like the one I’m going to share with you, you can make lesser quality steaks or cuts of meat taste fantastic. So without any further adieu, here you go. 

Ingredients

2 pound beef flank steak

 

For the marinade:

1/3 cup apple cider vinegar

1/3 cup soy sauce

1 tsp ginger powder

1 tsp garlic powder

1/2 tsp sesame oil

Directions

In a bowl, mix the apple cider vinegar, soy sauce, ginger powder, garlic powder and sesame oil. Place flank steak in a 9×13″ casserole dish. Pour marinade on top. Cover dish and let marinate in refrigerator for several hours until over night. To get the most out of your marinade, be sure to flip the steak half way through. (The vinegar will help tenderize the steak and add sweetness.) 

Set oven to broil. Remove the steak from the marinade, shake off the excess, and place it in the middle of a broiler pan. Place the pan in the oven on the top rack. Depending on the steak’s thickness cook for 7-10 minutes per side. This also depends on your taste; whether you like the steak rare, medium rare or well done. Also remember that the steak is thicker in the middle so the ends might get a little charred. 

Remove steak from broiler pan and place on cutting board. Let rest for 5-10 minutes so juices reabsorb and you don’t bleed the meat. 

Slice against grain. Serve and enjoy!

Beef Flank Steak with Mom’s Marinade2021-10-21T09:29:14-05:00

Hi Protein Blintzes Recipe

When you think of a stack of breakfast pancakes, what do you picture? Thin and round steaming cakes with a tab of butter on top? A light and fluffy flapjack covered with maple syrup and other delicious toppings? Did you know that pancakes are basically flour, butter or oil, eggs, baking powder and salt?  

Have you ever tried blintzes? A friend of mine calls them lumpy pancakes and loves them. My blintz recipe is high in protein and is more substantial than traditional rolled or filled blintzes. Plus this recipe does not use sour cream, ricotta cheese or cream cheese. My middle son, Bruce, says that he likes them “much more than boring pancakes.” 

I have made blintzes for over twenty years and have experimented by adding baking powder, fresh fruit, frozen fruit, nuts, flavored yogurt, large curd cottage cheese, etc. The combinations are endless. See which one you like best! Enjoy!

 

Ingredients

1 cup unsifted flour (all-purpose or whole wheat)

1 cup yogurt (flavored, non-fat, low-fat or Greek)

1 cup cottage cheese (non or low fat)

4 eggs, beaten

 

Directions

In a large mixing bowl, add flour, yogurt, cottage cheese and eggs. Mix well. If consistency of batter is too thick then add a little milk. 

Heat nonstick griddle to 325-350 degrees F.

Using a large mixing spoon or a 1/3 cup measuring cup, pour batter onto hot griddle. Each blintze will be about 4 inches in diameter. On our 22 inch griddle, we cook 2 rows of 4  blintzes: 8 total. It’s important to leave enough space between blintzes and room for flipping.

Cook for about 5 minutes. Then flip. You can tell when the blintz is ready to flip when: 1) The edges of the blintz are slightly pulling away from the griddle. So it is easy to get the spatula underneath and it doesn’t stick.   2) When you see the top of the blintz bubbling slightly. Cook approximately 5 minutes until done.

Serve with fresh blueberries, sliced bananas or your favorite fruit. Of course, drizzle a little Wisconsin maple syrup on top.  

Hi Protein Blintzes Recipe2021-08-10T08:26:50-05:00

It’s Blackberry Picking Time + Old-Fashioned Blackberry & Mulberry Cake Recipe

The other day, my 8 year old son, Roy,  excitedly grabbed his pail and ran outside to collect blackberries. We have blackberry bushes surrounding our vegetable garden and at the edge of our woods. A few minutes later he came back inside and showed me his full pail. “Try one.” he said. I did, and they were delicious. Blackberries are great on their own, on top of hot or cold cereal and in crumbles, tarts and cakes. Soooooo Heather whipped up a dessert in no time at all. She did add fresh mulberries from some of our mulberry trees.  It turned out great!

Enjoy this Old-Fashioned Blackberry & Mulberry Cake. (Recipe adapted and modified from Favorite Recipes of the Michigan 4-H Family)

Ingredients

2 cups whole wheat flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

dash of allspice

3 tablespoons plain yogurt

3 tablespoons butter, cut it in

1/4 cup honey

2 eggs, beaten

1 cup coarsely chopped walnuts

1 teaspoon vanilla extract

4 ounces applesauce

1/3 cup brown sugar

3 cups blackberries

1 cup mulberries

 

 

Directions

Sift flour, baking soda, salt, cinnamon and allspice in a bowl. Cut in butter. Add honey, eggs, walnuts, vanilla, yogurt, brown sugar and applesauce. Mix well. Stir in blackberries and mulberries.

Spread batter in greased 9×13-inch cake pan. Bake at 350 degrees F for 35 to 45 minutes or until cake tests done.

Serve and enjoy.

 

It’s Blackberry Picking Time + Old-Fashioned Blackberry & Mulberry Cake Recipe2021-07-05T13:10:33-05:00

Street Cart-Style Chicken and Rice with Yogurt Lemon Sauce

Looking for an easy-to-prepare, healthy and delicious chicken recipe? Then try this Street Cart-Style Chicken and Rice with Yogurt Lemon Sauce. Recipe adapted from Backyard Poultry Magazine April/May 2020 issue.

Ingredients

For the chicken:

2 pounds boneless, skinless chicken breasts

 

Marinade 

3/4 cup fresh lemon juice

1 tbsp dried oregano

3/4 tsp ground coriander

3 large garlic cloves, minced (about 2 tbsp)

1/4 cup olive oil

1/2 tsp salt

1/2 tsp ground black pepper

 

For the Rice

3 tbsp butter

1/2 tsp turmeric

1/2 tsp ground cumin

2 cups long grain rice

2 cups chicken brother

2 cups water

salt and pepper to taste

 

For the Yogurt Lemon Sauce

1/4 cup real mayonnaise

3/4 cup plain Greek yogurt

1 tsp sugar

1 tbsp clear vinegar

1 tbsp lemon juice

handful of chopped fresh parsley

salt and pepper to taste

 

Instructions for the Chicken

Combine lemon juice, oregano, coriander, garlic, olive oil, salt and black pepper. Mix well. Place chicken in large bowl or casserole dish and add marinade. Turn chicken to coat. Marinate in refrigerator for at least one hour and up to fours hours, turning occasionally.  Don’t marinate chicken longer than four hours or it’ll get broken down and will have a mushy texture because of the acid from the lemon juice.

Remove chicken from marinade. Chop into pieces. Heat skillet over medium-high heat. Add chicken pieces and garlic from the marinade to skillet stirring frequently. Cook chicken until done. Approximately 10 – 15 minutes.

 

Instructions for the Rice

To a pot add rinsed rice, 2 cups of water and 2 cups chicken broth. Cook on high heat. Add butter, turmeric, cumin, salt and pepper. Stir thoroughly. Bring rice to boil. Cover, reduce to simmer and cook 15-20 minutes. Remove from heat and allow to rest until water is absorbed and rice is tender about 15 minutes. 

 

Instructions to Serve

Plate rice. Add a few spoonfuls of chicken on top. Drizzle with yogurt sauce. We served it with steamed broccoli and bruschetta.

Street Cart-Style Chicken and Rice with Yogurt Lemon Sauce2021-06-26T13:33:30-05:00

Indian Butter Chicken with Chickpea Tikka Masala

Let me begin by saying that I love Indian food. I love the flavors, the aromas and the spices. As a matter of fact, we make some kind of Indian dish every week.  Here is one that Heather made the other day. It’s an Indian Butter Chicken recipe with a side of Chickpea Tikka Masala. Just writing about it makes me hungry. I think there’s some leftovers in the fridge. Enjoy!

The Indian Butter Chicken recipe was adapted from an article in the magazine Slow Cooker Favorites Volume 7.

The Chickpea Tikka Masala recipe was  born of Heather’s culinary experience.

 

 

Ingredients for Indian Butter Chicken

3 Tbsp butter

2 lbs chicken thighs and drumsticks

1 Tbsp grated fresh ginger

 1 Tbsp garam masala

3 cloves garlic, minced

1 tsp ground cumin

1/2 tsp salt

1/2 tsp ground turmeric

1/4 tsp cayenne pepper

1 14.5 ounce can diced tomatoes, undrained

1 cup chopped onion

 

Directions

In a large skillet heat 3 Tbsp butter over medium heat. Add chicken; cook 5 minutes or until lightly browned, turning once. Transfer chicken to a slow cooker. 

Add ginger, garam masala, garlic, cumin, salt, turmeric and cayenne pepper. Toss to coat. Stir in tomatoes and onion. Cover and cook on low 6 hours or high 3 hours.

Serve over rice and with a side of warm naan.

 

Ingredients for Chickpea Tikka Masala

1 15 ounce can organic garbanzo beans (aka: chickpeas)

8 ounces mushrooms, sliced

1/2 yellow onion, chopped

8 ounces cauliflower, chopped

2 Tbsp cow ghee (clarified butter)

1/2 15 ounce jar of Tikka Masala Simmer Sauce (from Aldi)

 

Directions

In a skillet, heat clarified butter over medium high heat. Add mushrooms and onion and sauté for 3 minutes, stirring frequently. Then add cauliflower. FYI we used cauliflower that we had previously chopped and frozen. Cook for another 3 minutes.

Add chickpeas and mix ingredients thoroughly. Then add simmer sauce and stir to coat. Set heat to simmer and cook for 15 minutes or until dinner is ready.  Enjoy!

 

Indian Butter Chicken with Chickpea Tikka Masala2021-05-04T13:52:41-05:00

Pumpkin Chicken Curry Recipe

Looking for an easy to prepare and tasty chicken curry recipe? Here’s one from Costco Connection magazine that we tried yesterday. How did it turn out?  It was nice, but compared to my Mom’s chicken curry recipe that uses chicken thigh meat and drumsticks, it was not quite as rich and flavorful. And remember that you can make adjustments to this recipe based on what ingredients you have in the kitchen and your own personal tastes. Enjoy!

 

Ingredients

2 Tbsp canola oil, divided (we used grape seed oil)

1 lb boneless, skinless chicken breast, cut into cubes

3/4 cup chopped yellow onion

1 Tbsp grated fresh ginger

1 garlic clove, minced (we used 2 cloves)

2 Tbsp yellow curry powder

1/2 tsp ground cinnamon

1 tsp ground coriander

1/4 tsp salt

1 cup canned pumpkin puree (we used homemade pumpkin puree)

1/2 cup coconut milk

 

Directions

Heat 1 tbsp oil in a skillet over medium/high heat. Add chicken. Cook for approximately 6 to 8 minutes, stirring frequently. Remove chicken from skillet.

Lower heat to medium. Add 1 tbsp oil, then add onion, ginger and garlic. Cook until onion is translucent, about 2 to 3 minutes.  

Stir in the curry powder, spices and salt. Cook mixture 1 minute. 

Add chicken back to skillet. Stir in pumpkin and coconut milk. Once sauce is simmering, reduce heat to low and let cook additional 8 to 10 minutes.

Serve with rice or another grain. Makes 6 servings. 

 

Optional: Garnish with shredded coconut, peanuts, raisins, diced apple and sliced banana.

My Recommendation: For more flavor, use chicken thigh meat and cook in cow ghee (clarified butter). 

Also, remember that curry powders are not all the same.  I like to kick it up a notch and add more chili powder.

Pumpkin Chicken Curry Recipe2021-03-24T10:54:02-05:00

Ramen with Charred Pork Recipe

My son, Bruce, has been watching a Japanese animated TV series where the main character attends culinary school. In various episodes, the 15 year old boy challenges and is challenged by other students to see who’s the best Freshman chef. At the end of the season, there is a big tournament. Sounds a lot like Iron Chef. Bruce really enjoyed the episodes, and as a result, expressed interest in preparing a meal for the family. Yay! He researched and chose Ramen with Charred Pork recipe from Food Network Magazine. Pretty ambitious for his first time. How did it turn out? I thought the soup was excellent. Fresh ingredients and flavorful. And the broth was not overly seasoned or salty. The most challenging thing for Bruce was timing the cooking of the noodles, pork, broth and eggs. Lots of things needed to happen at once. So if you’re in the mood for a delicious challenge, give this ramen recipe a try. Enjoy!

Ingredients

Directions

  1. Combine the chicken broth, 2 1/2 cups water, the sliced ginger, 3 smashed garlic cloves, 2 cut-up scallions, the shiitake mushrooms, soy sauce and rice wine in a large pot. Cover and bring to a boil. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft and the broth is flavorful, 35 to 40 minutes. Season with salt and pepper.
  2. Meanwhile, combine the hoisin sauce, sesame oil, minced ginger, minced garlic, a pinch of salt and a few grinds of pepper in a medium bowl. Prick the pork chops all over with a fork and add to the bowl; turn to coat. Let marinate at room temperature, 15 to 20 minutes. 
  3. Heat a grill or grill pan to medium high. Grill the pork chops until cooked through, about 2 minutes per side. (*I interceded at this point and suggested cooking the pork for longer. I’m glad I did. Otherwise, the pork would have been seriously undercooked.) Remove to a cutting board and let rest 5 minutes. Thinly slice the pork chops.
  4. Bring a separate large pot of water to a boil. Gently add the eggs in their shells, return to a simmer and cook 6 1/2 minutes. Drain and run under cold water. Peel the eggs and cut in half. 
  5. Return the pot of water to a boil. Add the noodles and cook as the label directs, stirring often. Drain and divide among 4 bowls.
  6. Strain the broth through a fine-mesh sieve into a separate pot. Add the spinach and stir to wilt slightly. Ladle the broth and spinach over the noodles and top with the pork, sliced scallions and eggs; season with shichimi togarashi. (We didn’t have the seasoning.)

 

Ramen with Charred Pork Recipe2021-03-11T15:54:07-06:00
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