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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.

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/

Quiche

22 Feb

Ingredients
3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/hash-brown-quiche-recipe/index.html?oc=linkback

Roast Rub

26 May

From the Reader’s Digest (I got this one from my Mom):

– 1 1/2 tsp paprika

– 2 tsp black pepper

– 1 tsp cayenne

– 1 tsp thyme

– 1 tsp garlic powder

– 1/2 tsp salt

Rub this all over the roast, then pour in 1 cup of water.