Ingredients:

• 1 tsp peanut oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 1 Tbsp minced peeled fresh ginger
• 1 jalapeno pepper, minced
• 1 Cup water
• 1 (28 ounce) can no-salt-added diced tomatoes, undrained
• 1 12-ounce can light beer
• 1/4 cup unsalted, dry-roasted peanuts
• 3 Cups chopped, skinned turkey (or chicken)
• 1/2 Cup light coconut milk
• 1/2 Cup finely chopped parsley
• 1/2 Cup finely chopped cilantro
• 1 Tbsp fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Steps:

• Heat oil in a dutch oven (or a big pot)
• Add onion and garlic, sauté 2 minutes
• Add ginger and jalapeño sauté 30 seconds
• Stir in water, tomatoes, and beer.  Bring to a boil and cover.
• Reduce heat, simmer 20 minutes.
• Place peanuts in spice grinder, grind until fine.  (you can substitute peanut butter too)
• Add peanuts, meat, and coconut milk to pan.  Stir to combine.
• Increase heat to medium, bring to simmer, cook 5 minutes.
• Stir in parsley, cilantro, juice, salt, and black pepper.
• Garnish with cilantro sprigs if desired.

Ingredients:

For the Rub:

• 1 Tbsp curry powder
• 2 tsp paprika
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp ground pepper

Mix these together to make a rub.

For the rest:

• 1 3 pound chicken, cut into 8 pieces (or 8 chicken thighs or similar)
• 1/2 cup all purpose flour
• 1/4 cup vegetable oil
• 2 Onions finely chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1/2 tsp cumin
• 1 28 oz can ready-cut peeled tomatoes
• 1 1/2 Cups chicken stock or canned broth
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 2 Tbsp unsalted butter
• 1 1/2 cups long grain white rice
• 3 cups water
• 1/2/ cup chopped raisins (optional)

Steps:

• Preheat oven to 350
• Rub the mix you made at the top onto the chicken.  Save 2 Tbsp of the rub for the rice later.
• Dip chicken into flour, shake off excess.
• Heat oil in large heavy skillet.
• Add chicken and brown well, turning frequently.
• Transfer chicken to paper towels and drain.
• Ad 2 onions, bell peppers, garlic and cumin to skillet and sauté until onions brown a bit.
• Mix in tomatoes, stock, green onions and 1/4 cup parsley.
• Arrange chicken in large baking dish.  Pour sauce over chicken.
• Bake until cooked through, about 35 minutes, or longer to tenderfy the chicken even more.

Grab a beer, then make rice…

• Melt butter in heavy pan
• Add rice and remaining 2  tsp of spice rub.  Cook 2 minutes, stirring constantly.
• Add 3 cups water and bring to a boil.  Cover, reduce heat until rice is done…blah blah blah…you know how to make rice….
• Mix raisins into rice if you want (I don’t).
• Spoon rice onto platter, top with chicken, devour.

Ingredients:

• 1/2 C currants of raisins
• 1/4 C Dry Sherry
• 3 Tbsp Butter
• 2 Tbsp finely chopped Onion
• 1 C Milk
• 1 Med Apple
• 3 T flour
• 1 1/2 tsp curry powder
• 6 boneless chicken breasts

Steps:

• Soak currants in sherry
• Melt butter in heavy skillet (low)
• Add onions – saute.
• Add flour and curry
• Whisk in milk
• Bring to boil
• Add currants and apple
• Remove from heat
• Salt to taste.
• Put chicken in buttered pan, cover with sauce
• Top with almonds
• Bake @ 350 for about 30 minutes.

Simple to make, but tastes good!

Ingredients:

• 3 Tbsp Olive Oil
• 2 cloves garlic
• 1 pound boneless chicken, cut in strips
• 1 1/2 6oz jars marinated artichoke hearts
• One 7 oz jar roasted peppers
• 1/2 Cup black olives
• Salt, pepper, Parmesan
• 3.4 pound Tri-color Fusilli

Steps:

• Cook onion and garlic in oil until clear
• Add chicken, cook about 5 min
• Mix in Artichoke hearts, peppers (with liquid) and olives.  Heat through.
• Season with salt and pepper.
• Pour over pasta and serve with Parmesan.

From a reddit post, placed here so I can find it quickly later

INGREDIENTS Basmati rice or naan

Chicken, 1.5-2 lbs, preferably with bone

Onion, 1 red or 2 yellow, about fist sized

Potatoes, 5-6 medium ‘size B’ (red skin)

Tomatoes, 2-3 Roma (twice as much if out of season)

Garam masala

Bay, 1 or 2 leaves

Green or Black Cardamom, 3-5 seeds

Thai Chilies, 5 or 6 or chili powder (Cayenne, 90 KHU works ok)

Cinnamon, 1 large stick or 2 medium

Garlic to taste

Ginger root, fresh

Salt, kosher, 4 tsp

Turmeric, 1 tsp (be careful, it will stain everything)

PREP Slice onion, tomatoes, and potatoes. Onion should be smallest, somewhere between dicing and chunking. Tomato and potato approximately into twelfths or sixteenths. Grate a handful of ginger.

COOK

1. Heat a capful of oil until it is fluid but not popping/smoking.

2. Add cinnamon, bay, cardamom, and heat briefly. –Crack green cardamom before adding, add black cardamom as is. –If these begin to burn, just continue immediately to next step.

3. Add onions, turn down the heat. Add ginger (and garlic). Caramelize the onions—not fully, just until they are a deep brown.

4. Add tomato and stir occasionally for several minutes. Continue until tomatoes are cooked and slightly limp.

5. Add salt, turmeric (chili powder goes in here), mix thoroughly.

6. Add potato and fresh chilies, and approximately 2 cups of water, stir occasionally, cover. –Slit chilies and remove stems before adding, and wash your hands. –Potatoes take forever, maybe nuke for 1-2 minutes before adding. –Water will continue to reduce as potatoes cook, add ¼ – ½ cup as necessary.

7. After the potatoes are finally done, add chicken to cook fully and finish the flavour.

8. You forgot to make rice.

4 C Rolled oats
4 C Rolled wheat
1.5 C Shredded coconut
1 C Wheat germ
1 C Sunflower seeds, shelled
1 C Pumpkin seeds, shelled
Nuts and Raisins (to taste)

1. Heat 3/4 C oil and mix in 1-2 teaspoons vanilla
2. Toss with dry ingredients
3. Bake 375 F on an oiled cookie sheet for 20-30 minutes, stirring to mix every 5-10 minutes

Some additions I’m going to try:

1. No coconut
2. Add chocolate chips after it’s out of the oven.
3. Add Brown sugar or honey or something.

1/2 lb boneless chicken cut into bite-size pieces

1 Cup chopped peeled apple

3/4 Cup chopped onion

1/2 Cup chopped carrot

1/2 Cup chopped celery

1/2 Cup chopped green pepper

2 Tablespoons flour

1 Tablespoon curry powder

1 teaspoon ground ginger

1/2 teaspoon crushed red pepper or cayennne pepper

1/3 Cup mango chutny (hot)

2  14 and 1/2 oz cans chicken broth

1/4 Cup tomato paste

Chopped parsley (optional)

Saute Chicken…remove

Saute veggies – add chicken and other ingredients.

Eat and enjoy!

It’s been a while since I put up a recipie, this time I decided to put it up as a PDF and OpenOffice document, the formatting and layout of pictures in WordPress is just waaaay too frustrating.

Huevos Rancheros PDF File

Huevis Rancheros ZIP (contains original ODT file)

The basic setup for this recipe actually came from the back of the penne box that I had.  Their amounts were for an entire box of ziti though, and while I do like ziti a lot, I didn’t think I wanted a whole box.  So like a lot of things I make, this is half based in recipe and half in “winging it”.  Anyway, here goes:

Assemble Your Ingredients:

• Olive Oil – You won’t need much.  For my single serving I think I probably used around four or  five tablespoons.
• Tomatos – You’ll be cutting them up (I used one for me)
• Garlic – However much you want.   I used three average-sized cloves for mine.
• Basil – Fresh or frozen.  You can see in the picture below how much frozen basil I used.  I suupppppose you could use dried too, just use your intuition as to how much to use.
• Chicken Broth – I used probably about a teaspoon of chicken boullion disolved into about a 1/4 cup of water.
• Your Favorite Pasta – I always recommend ziti!
• Some Parmigiano-Reggiano cheese to grate on the finished plate.
• Salt and Pepper

Water Heating and Preperation  

Get your pasta water heating up.  While you’re waiting for that to boil, you might as well start cutting up those tomato(s) and garlic:

Now would also be a good time to cut up your basil.  I didn’t go too crazy here, but you want to make sure there’s no really big pieces.  Hopefully around this time you water has begun to boil and you can add the pasta to the water.  The next steps don’t take very long, so your pasta should be ready just about when you need it.  Obviously this will have to be adjusted depending on how much pasta you’ll be cooking (and how much water needs to heat up to 210 degrees).

Start Cooking

Add the chicken broth and olive oil to a nice wide frying pan and set the heat for high, you’ll be adding your pasta to this pan later, so make sure you’ll have room.  This part is where you’ll have to use some judgement.  You want the final sauce to be reduced enough so that the end-product isn’t too watery, but you obviously want it to be able to coat the pasta too.  Speaking of pasta, have you checked it lately?  You also don’t want to cook the tomatoes too much, the’ll fall apart if you do.  You really just need to get them hot.  So once the Oil/Broth mixture looks close, and the pasta is nearly done,  add the tomatoes, garlic and basil.

Dump in the Cooked Pasta

Dump the cooked pasta into the pan with your other ingredients.  Salt and Pepper to taste.  Remember, the chicken broth probably has a lot of salt in it, so you might not even need any more salt.  Toss it around to get all those good flavors covering the pasta.

Plate it Up!

Dump the finished product onto your plate, and grate a little fresh cheese over the top. 

Enjoy!