Slow Cooker Chicken Curry

30 Sep

From marthastewart.com:

3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, halved and thinly sliced
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1 ounce)
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Coarse salt
2 packages frozen green peas (10 ounces each)
2 cups unsweetened coconut milk
1/2 cup toasted cashews (optional, for serving)
1/4 cup cilantro leaves

Directions:
1.In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
2.Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
3.Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
4.To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired. (I skipped this step and it was fine.)

NOTE: I found this recipe to be bland (as did most of the reviewers). Next time I plan to double the spices.

Teriyaki Chicken

16 Aug

12 (about 3 lbs) boneless, skinless chicken thighs

Combine:

3/4 c. sugar

3/4 c soy sauce

6 T cider vinegar

3/4 tsp. ground ginger

3/4 tsp minced garlic

1/4 tsp. pepper

Put chicken in the crock pot and pour sauce on top, cook on low for 4-5 hrs.  Take  chicken out, skim the fat off the sauce.  Optional:  combine sauce plus 4 tsp cornstarch/water mixture in a saucepan.

Fresh Blueberry Pie

16 Aug

For the filling:

1 c blueberries

1/2 c water

2 T cornstarch

1/2 c sugar

1 tsp lemon juice

pinch of salt

3 c blueberries

Simmer 1 c blueberries and water for 3-4 minutes until translucent, then add cornstarch.   Add sugar and simmer a few more minutes.  Off the heat add lemon juice and salt.  Fold in 3 c blueberries.

Southwest Cobb Salad

16 Aug

I used the creamy cilantro dressing instead.  It was yummy!

 

Southwestern Cobb Salad Recipe from Cooking Light

For a quick no-cook meal, substitute diced rotisserie chicken or leftover turkey breast, use  pre-cooked bacon you can just zap in the microwave, and you can even buy pico de gallo.

Vinaigrette: 3 Tbs white wine vinegar 1 tsp honey 3/4 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/4 tsp ground red pepper 2 tablespoons canola oil

Salad: 3 slices bacon,cooked and crumbled.  I use pre-cooked bacon so it’s super quick cooking spray 8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces* 1/4 tsp salt 8 cups torn romaine lettuce 1/2 C pico de gallo 1/2 C diced avocado 1/2 C (2 oz) crumbled queso fresco (feta makes a good sub, or shredded pepperjack) 1/4 C chopped green onions 1 (15oz) can black beans, rinsed and drained

*note that nutritional information reflects turkey breast.

To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine, or place in a jar and shake.   Set aside.

To prepare salad, heat a skillet to medium high heat.  Spray with cooking spray.  Sprinkle turkey or chicken with salt and add to pan.  Saute until done, about 4 minutes.

Arrange 2 C lettuce on each of 4 plates and divide ingredients among them.  If you want to be specific, each serving should have about:  2 teaspoons bacon, 5 tablespoons turkey or chicken, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.

Drizzle vinaigrette evenly over salads.  Serves 4.

 

http://www.ourbestbites.com/2010/08/southwestern-cobb-salad/

 

Creamy dressing:

 

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

Cowboy Cookies

11 Jun

I loved these, and added some butterscotch chips in them as well.

http://www.marthastewart.com/260966/cowboy-cookies

Ingredients

  • 3/4 cup pecans (3 ounces)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
  • 6 ounces semisweet chocolate, cut into 1/4-inch chunks
  • 1/2 cup shredded unsweetened coconut
  • Vegetable-oil cooking spray

Directions

  1. Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
  2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
  4. Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
  5. Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

Peanut Butter Swirl Brownies

11 Jun

A great find on martha stewart’s website:

Ingredients

  • FOR THE BATTER

    • 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
    • 2 ounces good-quality unsweetened chocolate, coarsely chopped
    • 4 ounces good-quality semisweet chocolate, coarsely chopped
    • 2/3 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3/4 cup granulated sugar
    • 3 large eggs
    • 2 teaspoons pure vanilla extract
  • FOR THE FILLING

    • 4 tablespoons unsalted butter, melted
    • 1/2 cup confectioners’ sugar
    • 3/4 cup smooth peanut butter
    • 1/4 teaspoon salt
    • 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
  2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.
  3. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
  4. Make filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.
  5. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
  6. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

Cook’s Note

To swirl brownies, work quickly so that batter and filling don’t set. Use two large spoons to drop dollops of filling on the first layer of batter about one inch apart. Repeat with next layer of batter and remaining filling. Drag a butter knife back and forth through the layers with the tip touching the bottom of the pan.

http://www.marthastewart.com/354419/peanut-butter-swirl-brownies

Roasted Pepper Pasta

22 Feb

Ingredients

  • 3 whole Red Bell Peppers
  • 2 Tablespoons Pine Nuts (optional)
  • 2 Tablespoons Olive Oil
  • 1/2 whole Medium Onion, Finely Diced
  • 2 cloves Garlic, Minced
  • 1/2 cup Heavy Cream
  • Flat Leaf Parsley, Finely Minced
  • Fresh Parmesan, Shaved Or Grated
  • 1/2 pound (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Preparation Instructions

Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.

Lightly toast pine nuts in a skillet. Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

 

http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/