Saturday, August 18, 2018

chicken coconut curry

I made a yummy yellow coconut curry with chicken and potatoes last night. After browsing Pinterest for recipes, I made up my own. 

Yellow Coconut Curry with Chicken and Potatoes
1 tbsp coconut oil
2 tbsp curry powder
Salt and pepper to taste
1 onion, diced (unused a bag of frozen diced onions)
3 Yukon gold potatoes, skin on, cut in large bite size pieces
2 cans regular coconut milk
2 lb boneless chicken breast, cut into bite size pieces 
2 cups instant rice

Melt oil in large skillet with a lid and add curry powder, salt, and pepper. Cook for a minute, then add onion. Cook until soft. 

Add potatoes and coconut milk and bring to a simmer. Cook 10 minutes, or until potatoes are almost tender. Add chicken and simmer another 10 minutes, or until chicken is cooked thru and potatoes are completely tender. 

Add rice, bring to a simmer, cover, and remove from heat. Let sit 5-10 minutes, or until rice is cooked thru. 
The only changes we would make would be to only use 2 potatoes and to add 8oz baby carrots, cut in half on a bias, with the potatoes. Also add a cup of hot water with the rice so there is a looser sauce. 

I served this with a chenin blanc/viognier blend, Mbali, from Trader Joe’s. Bon appetit!

Wednesday, September 27, 2017

Copy cat recipe

Recently, Jack in the Box has had a yummy snack...wakey bakey hash browns. Hash browns topped with a bacony, garlicky, cheese sauce and a fried egg. I decided to try making it for dinner.

I found a super easy cheese sauce recipe that you can make in the microwave (or a double boiler, tho it's intended for the micro). Three simple ingredients: 8oz shredded cheese, 4t corn starch, and a cup of evaporated milk. Mix cheese and starch in a large bowl (I like a glass pie plate), pour milk over, and nuke in 2-3 minute intervals, whisking in between, until melted and thick. Done! The recipe calls for cheddar. The first time I made it for another recipe, I used swiss. This time I used Kraft smoky bacon cheddar shredded cheese. Here's the link for the recipe

The hash brown patties have so much oil in them, I just dry fried them in a non stick skillet. Pushed them to the side when they were about done and fried a couple eggs over medium. Put the hash browns on a plate, top with eggs, then cheese sauce. Yummy!

The picture isn't very colorful, but shows the yumminess. Enjoy!

Saturday, October 10, 2015

Some meaningful memes and quotes

I've seen these on Facebook recently, and they struck home. So I thought to gather them all here.

Friday, May 8, 2015

Ripple post 2

I didn't work on the blanket yesterday, as I ran some errands and had dinner out before picking up my daughter at a friends house. 

Today, while she and her BFF play Minecraft at the library, I sat and read and crocheted. Initially I had some difficulty, as I was just starting the second row, and couldn't get the ripples to match. So I reread the pattern, and discovered I hadn't put the last stitch in the first row that I should have. Once that was done, easy peasy. I am now about 2/3 thru the second row. 

The second row is the glittery moonstone. Then I will do two more rows of the silver heather. It is kind of the base color for the blanket. With the second row, the ripples are more noticeable. Cool 😊

Wednesday, May 6, 2015

Crochet project - ripple blanket

I have decided to bite the bullet. I am starting a crochet project that will look unfinished until it is finished. In the past I have made small/baby size granny square blankets that were finished when I was done making squares. But now I am starting something that is big. I measured me and a similar sized blanket. I crocheted a sample. I measured and multiplied it until I knew what I was making. Start with 227 chains. Double crochet 114 rows. Starting with 5 balls of yarn (or the equivalent...more later), with more to be bought. 

I'm making a blanket that I can snuggle with while reading in the chair in my bedroom. It will be roughly 67 inches long and 56 inches wide. I am using colors that match my duvet cover of greys and taupe. 

The colors I chose are by Lion Brand. From back to front, they are:
Vanna's Choice Charcoal Grey
Vanna's Choice Silver Heather
Vanna's Choice Linen
Vanna's Glamour Moonstone (this is a sport #2 weight yarn, so I am doubling the strands to match the worsted #4 weight of the other yarns)

The pattern I am using is from Lucy has several lovely ripple designs, and I chose the interlocking ripple. 

So as I sit here at McD's waiting for a call from the mechanic telling me they are on the way to pick me up after doing routing maintenance on my car, I have finally started this epic project. See how far I have gotten?

I am using an app on my phone to help keep track of stitches and rows. We will see how it works, as I haven't used it before!

I will try to post every couple days with my progress. I am hoping this will help with my stick-to-it-iveness, as in the past I have dwindled down and not finished large projects. There are the remains somewhere of a baby blanket (not grannys) for a friend's baby who is now almost 24. I think it measured about 30 inches by....maybe 6 inches. Not even a good scarf. But it was a pretty pattern!

Wish me luck...

Tuesday, March 17, 2015

Happy St. Patrick's Day!

I like to go a traditional route for St. Patrick's Day dinner. We usually have Guinness beef stew, soda bread, and I have a Guinness. I modify a couple recipes to make my stew. Here is a rough recipe, as the veggies can vary in quantity and variety. The prunes add a nice sweetness that compliments the bitterness of the Guinness. 

Guinness Beef Stew with Herbed Potatoes 

1 onion, chopped
1 large turnip, peeled and chopped
2 medium parsnips, chopped into similar size pieces (narrow end in circles, fat end halved)
6 medium carrots, chopped into circles
2 lb boneless chuck roast, cut into 1 1/2 inch chunks (don't use stew beef unless you like chewing erasers)
1 cup pitted prunes, halved
Salt and pepper
2 bay leaves
1 bottle of Guinness
2 cups water

2lb small new potatoes, halved if large
4 T unsalted butter
Salt and pepper
1t dried thyme

For stew: place all ingredients in 6 qt crock pot. Cover and cook on low for 7-8 hours, or until meat is tender. I like to thicken mine with a little instant potato flake. Add it by the tablespoon until desisted thickness. 

For potatoes: melt butter in a large heavy pot with lid (I use my enameled cast iron Dutch oven). Add potatoes (wet from rinsing) and salt and pepper. Cover and cook on low heat 30 minutes, until tender. Do not remove lid to stir, but shake the pot, so steam doesn't escape. Turn off heat and let sit 5 minutes. Add thyme and shake. 

Serve in bowls with stew on potatoes. 

Saturday, March 14, 2015

Happy Pi Day! 3.1415

Happy Pi Day! In honor, I decided we would have pie for dinner and dessert. I cheated for dessert, and bought an apple pie from my grocery bakery. But for dinner, I wanted something different. And since St. Patrick's Day in next week, I looked in my Irish cookbooks and found two similar pies, which I combined into my own. In The Frugal Gourmet on Our Immigrant Ancestors (one of my favorite cookbooks in college) I found scallop and mushroom pie. Basically a seafood shepherds pie. In In An Irish Country Kitchen by Clare Connery, I found fisherman's pie. Hers is made with white fish (with the option of smoked fish) and mushrooms.

So I mashed the two up in my head and came up with this:

Fisherman's Pie

3/4 lb cod cut into bite size pieces
1/4 lb each sea scallops and baby/salad shrimp
Nutmeg to taste
Bay leaf
1.5 c milk
3 T butter, divided
4 oz mushrooms, sliced
Salt and pepper
2 T flour
2 T chives
4-5 c prepared mashed potatoes
Melted butter or oil, to brush on top

In a small pot, bring milk, pepper, parsley, nutmeg, and bay leaf barely to a simmer. Add scallops and poach until just done. Remove to a large bowl. Add cod and poach until just done (I did that in two batches as my pot was quite small). Remove to bowl with scallops. Set milk aside. 

In a medium pot, melt 1 T butter. Add mushrooms, salt, and pepper. Cook mushrooms until tender and golden. Remove to bowl with seafood. 

Melt remaining butter in pot. Whisk in flour to make a roux. Cook a couple minutes, then whisk in hot milk. Bring to a bubble and cook for 2 minutes. Remove from heat. Stir in shrimp, and cooked seafood. Set aside. 

Preheat broiler (mine uses temperature, so was set at 425*. Choose your temp accordingly)

In 2qt broiler safe dish, spoon seafood mixture. Make sure seafood is evenly distributed. Carefully spoon mashed potatoes around the top in small spoonfuls. Carefully spread into an even layer, completely covering the seafood. Smooth the top, then make ridges with a fork. Brush melted butter or oil on the top to help browning. 

Place in broiler and cook until brown and bubbly. Watch carefully to prevent burning!

Cool for 10 minutes and serve.