Chicken Curry Saute

A Curry is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian or Fijian. Their common feature is the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies.

In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.

Interestingly, Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.

Dishes called “curry” may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may also be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.

Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.

Our recipe is a wet curry and is absolutely divine!

Chicken Curry Saute

Ingredients:

• 2 tablespoons vegetable or peanut oil
• 1 green bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 red bell pepper, sliced
• Salt and pepper to taste
• 1 pound boneless, skinless chicken breasts, cubed
• 2 teaspoons curry powder
• 1 cup coconut milk
• 1 tablespoon lime juice
• Prepared long grain rice

Directions:

Cook rice according to package directions.

Meanwhile, In large skillet, heat oil over medium heat.  Season chicken with salt and pepper and saute until no longer pink. Sprinkle curry powder over chicken.

Add sliced peppers to skillet and saute until crisp-tender, approximately 5 minutes.  Stir in coconut milk and cook until slightly thickened, approximately 3 minutes.  Stir in lime juice.

Serve with rice.

Chicken with Lemon Pepper Pasta

Here’s another quick and easy recipe for those evenings you’re just too tired to “really” cook or need to get a hot and nutritious meal on the table quickly! Serve with a tossed salad and some crusty bread and you will be swooning! Feel free to substitute shrimp for the chicken – it’s delicious as well.

Chicken with Lemon Pepper Pasta

Ingredients:

• Pasta of your choice
• 2 tablespoons vegetable oil
• 2 chicken breasts, cubed
• 1 green pepper, sliced
• 1 medium onion, sliced
• 1 clove garlic, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup white wine
• ½ cup heavy cream
• 1 teaspoon lemon pepper seasoning

Prepare pasta according to package directions.

Meanwhile, heat vegetable oil in large skillet until very hot. Add chicken and sauté until cooked through. Remove from skillet and keep warm.

Add green pepper and onion to skillet and sauté until crisp tender, approximately 5 minutes. Stir in garlic and sauté until fragrant, approximately 2 minutes. Remove from skillet and keep warm.

Reduce heat to medium low and melt butter in skillet. Stir in flour to make a roux. Cook and stir for 3 minutes. Stir in the white wine, scraping up any browned bits on the bottom of pan. Reduce wine by half.

Stir in cream and lemon pepper seasoning. Return chicken and vegetable to skillet and stir to completely coat. Taste and add more lemon pepper seasoning, if desired. Serve over pasta.

Kielbasa and Sauerkraut Soup

Kielbasa and Sauerkraut Soup

 Ingredients:

• 2 links Kielbasa, sliced
• 1 cup sliced Carrots
• 1 cup diced onion
• 1 cup diced celery
• 2 tablespoons Olive Oil
• 1 clove Garlic, finely minced
• 64 ounces Vegetable Stock
• 1 (15 ounce) can Diced Tomato
• 2 cans Sauerkraut (do not use Bavarian style)
• 6 small Red Potatoes, cubed
• 3 tablespoons fresh Parlsey, chopped

In large soup pot, heat the olive oil over medium heat until almost smoking.

Add the carrots, onion, celery and sauté for 5 minutes. Stir in sliced Kielbasa and garlic and cook for 5 minutes. Stir in stock, tomatoes and sauerkraut. Reduce heat to low, cover and cook for 30 minutes.

Stir in potatoes and cook for an additional 15 minutes. Remove from heat, ladle into bowls and garnish with parsley.

Serve immediately.

Restaurant Style Baked Potatoes

This can’t truly be considered a “recipe” but this is the closest I’ve tasted to restaurant style baked potatoes. Crispy and salty on the outside, nice and fluffy on the inside.

Restaurant Style Baked Potatoes

Ingredients:

• Baking Potatoes
• Olive Oil
• Kosher Salt

Scrub potatoes under running water and pat dry.

Place ¼ cup of salt in a large shallow bowl.

Pour a tiny bit of olive oil into the palm of your hand and rub the oil over the potatoes.

Place potatoes in salt and toss to coat. Place potatoes on baking sheet.

Bake at 400 degrees for approximately one hour, depending on the size of your potatoes.

Poppyseed Muffins

Poppyseed Muffins

Ingredients:

• 3 eggs
• 2 ½ cups white sugar
• 1 ⅛ cups vegetable oil
• 1 ½ cups milk
• 1 ½ teaspoons salt
• 1 ½ teaspoons baking powder
• 1 ½ tablespoons poppy seeds
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons almond extract
• 3 cups all-purpose flour

In a large mixing bowl, beat together the eggs, 2 ½ cups white sugar and vegetable oil.

Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.

Bake in paper lined muffin cups at 350 degrees for 15-20 minutes.