Nat's Curry

The entirety of the following post was copied from my sister-in-law's blog...I thought the recipe looked terrific and didn't want to lose it, so I have copied onto my blog so I remember to make it....

About a year ago I put in a request in the SL Trib's Cuisine Quest for a recipe for Thai Siam's Yellow Chicken Curry and today I FINALLY received it. Huzzah! You can read the entry here.

Without further adieu here is the recipe- I'll test it this weekend and give you all the verdict on whether or not it can hold up to the deliciousness of Thai Siam's.

Curried Chicken and Veggies
1 tablespoon oil
1 to 2 teaspoons curry powder
12 ounces boneless, skinless chicken breasts, cubed
1/2 teaspoon salt
1?8 teaspoon freshly ground white pepper
1 cup chicken broth
1 medium onion, cut into wedges
2 carrots, peeled and sliced
3 medium potatoes, peeled and cut into small cubes
Water, as needed
1 cup chopped apple, optional
2 tablespoons flour
1/4 cup water
Hot cooked rice
In a large frying pan over medium-high heat, warm oil. Add curry powder; cook and stir for 30 seconds. Add onion and sauté for a minute. Add cubed chicken and cook until browned.
Add salt, pepper, chicken broth, onion, carrots and potatoes.
Cover with enough water to cover vegetables. Bring to a boil; cover, reduce to a simmer, and cook, about 15 minutes. Add apple, if using, and cook, 5 minutes longer.
In a small bowl, combine flour and water. Pour thickener into mixture, stirring as you pour. Cook until thick and bubbly, about 10 minutes.
Serve curry over hot rice.
Servings » Four
Adapted from Better Homes & Gardens, Frieda Franchina

Oven Fried Chicken Fingers

1 1/2 pounds chicken breast tenders (about 16 pieces)

1 C low-fat buttermilk

1 C coarsely crushed cornflakes (or rice krispies)

1/2 C seasoned breadcrumbs

2 Tablespoons instant minced onion

2 teaspoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 tablespoon canola oil

1. Combine chicken and buttermilk in a shallow dish, cover and chill 15 minutes. Drain chicken, discarding liquid.

2. Preheat oven to 400 degrees

3. Combine cornflakes and next 5 ingredients in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly on a jelly roll pan. Bake at 400 degrees for 6 minutes on each side or until done.

Notes: Kirkham loves this recipe and I will make anything that he will eat! The recipe calls for Honey Mustard dipping sauce, but I don't like that. We just add the chicken to salad or eat it as it. To make the sauce: mix honey and mustard (pretty complicated I know!).

(Andrea Leaver from Cooking Light)

Whole Wheat Pizza Dough

1 Package Yeast
¼ tsp. Sugar
1 ½ C Warm Water
2 ½ C White Flour
1 C Wheat Flour
1Tbs. Olive Oil
1 ½ tsp Salt
Contadina Pizza Squeeze

In a Kitchenaid Bowl mix yeast, sugar, and warm water then let it sit for 5-10 minutes until it starts to foam and bloom. Add flour, oil, and salt to yeast mixture. With the dough hook on mix for 5-7 minutes. If dough gets sticky add a little flour. Watch it until it pulls away from the edge of the bowl. Spray a big bowl with non-stick spray, add dough then cover with dish towel or saran wrap. Let it sit in a warm place for 45 minutes. (You can warm the oven to 200° for 3 minutes, then turn it off and put dough in there to rise.) Dough will double in size. Preheat oven to 500° with pizza stone inside.
Divide the dough in half or thirds then put on a floured surface and press in to a circle. If you don’t have a large spatula, use a cookie sheet covered with cornmeal to transfer into oven onto pizza stone. Cover dough with Contadina Pizza Squeeze (using this brand is key, it isn't too acidic, very mild in flavor and very delicious), cheese and other desired toppings.
Cook for 5 minutes on 500°.

(Andrea Leaver)

Greek-Style Quinoa Burgers

INGREDIENTS - SERVES 4
1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally
DIRECTIONS
In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

(Jennie S)

Navy Bean and Artichoke Casserole with Goat Cheese

2 (1-ounce) slices whole-wheat bread
2 (15-ounce) cans navy beans, undrained
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
4 garlic cloves, minced and divided
2 tablespoons olive oil, divided
3 cups chopped leek (about 3 large)
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/8 teaspoon salt
1 (14-ounce) can artichoke bottoms, drained and each cut into 8 wedges
Olive oil-flavored cooking spray
1 1/4 cups (5 ounces) crumbled goat cheese

Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.

Preheat oven to 400°.

Drain beans in a colander over a bowl, reserving liquid. Add enough water to liquid to measure 1 cup. Combine beans, thyme, sage, pepper, and 1 garlic clove.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 garlic cloves, leek, rosemary, salt, and artichokes; sauté 4 minutes. Stir in bean liquid mixture. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat. Spread half of bean mixture in an 11 x 7-inch baking dish coated with cooking spray, and top with half of goat cheese. Spread artichoke mixture over goat cheese; top with remaining bean mixture and remaining goat cheese. Combine the breadcrumbs and 1 tablespoon oil; sprinkle over goat cheese. Bake at 400° for 25 minutes or until lightly browned.

Butternut and Spinach Lasagna

VEGETABLE FILLING
2 t olive oil
3 c. chopped leeks
1 t dried sage
2 chopped garlic cloves
5 c cubed butternut squash
1/2 c chicken broth
1/2 c water
1/4 t pepper
1 -10oz frozen spinach

SAUCE
3 T flour
2-1/2 c milk
1/4 c cream cheese
1/4 t nutmeg
1/8 t black pepper

REMAINING INGREDIENTS
2 C shredded mozzarella cheese
12 cooked lasagna noodles or oven ready noodles

Preheat oven to 400.

To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat. Add leek, sage, and garlic; saute' 5 min. Add squash, broth and water; cover and cook 20 min or until squash is tender, stirring occasionally, smash the squash lightly. Stir in pepper and spinach.

To prepare sauce, place flour in a large sauce pan and gradually add milk stirring with a wisk until blended. Place over medium heat and cook until thick, about 10 min, stirring constantly. Remove from heat and add cream cheese , nutmeg, an 1/8 t pepper, stirring with wisk.

Spread 1/2 c. sauce in bottom of 13x9 baking dish coated with cooking spray. Arrange 3 noodles of sauce; top with 2 c. vegetable filling, 1/2 c cheese and 1/2 c sauce. Repeat the layers, ending with noodles. Spread the remaining sauce of noodles. Cover and bake for 30 min. Uncover and sprinkle cheese and bake an additional 10 min. Let stand 10 min before serving.

Sweet Vegetable Soup

2 cups water
2 Tbs mushroom bouillion
8 oz. sliced mushrooms
1 large potato, diced
3 large carrots, sliced
1 onion chopped
2 medium zucchini or yellow squash, diced
1/2 lb frozen corn
1/2 lb frozen peas
1 cup cooked rice (I use the already cooked and frozen brown rice from Trader Joes)
1 can of beans (white, red, black, etc.) drained and rinsed
2 cans coconut milk
1-2 Tbs pure maple syrup, honey or brown sugar (I use honey)
Optional: (which I include)
1/2 tsp curry
1/4 tsp tumeric

Add all ingredients to soup pot except peas, rice and beans. Heat until vegetables are tender. Add remaining ingredients, cook until heated through and serve.
(Andrea Leaver)

Curried Vegetables & Chicken with Coconut Milk

1 tbsp extra-virgin olive oil

4 chicken breasts

1 sliced red or yellow onion

2 clove garlic peeled and minced

2 tsp fresh ginger

Sliced carrots

Diced celery

4 cups, pieces of cauliflower, eggplant and/or sweet potatoes

1 cup organic low-sodium vegetable broth

1 tsp cumin
1 tsp curry

1/8 tsp cayenne pepper

1 tsp kosher salt

1/2 cup lite coconut milk

2 tbsp lemon juice

2 tbsp fresh cilantro

1/2 C toasted cashews

Heat olive oil on medium heat in a saute pan. Add the chicken, pepper, onion, garlic, ginger, carrots, and celery. Saute until tender, about 8-10 min. Add the cauliflower, vegetables broth, and all spices. Bring to simmer (do not boil). Cover and cook an additional 5-10 min, stirring as needed.

Once the cauliflower is tender, stir in the coconut milk, lemon juice, cilantro & green peas. Bring contents of pan back to a simmer for 3-5 minutes and allow liquid to thicken slightly. Sprinkle cashews on top. Can be served over brown rice, quinoa, or lime scented coconut rice (also on this blog).

**You can use any veggies you want, I'm always changing up the mixture.

Roasted Vegetables on Muffins

1 red onion, cut in cubes

1 zuchinni, sliced

1 yellow pepper, sliced

1 eggplant, diced

4 tbsp olive oil

1 tbps garlic vinegar

2 tbsp apple juice

2 garlic cloves, crushed

1 tbsp chopped thyme

2 tsp light brown sugar

4 muffins, halved

salt and pepper

fresh herbs, to garnish (italian seasoning)

SAUCE: (needs to be doubled)

2 tbsp butter

1 tbsp flour

 1/4 pint milk

3 oz. vegetable stock

2 3/4 cheddar cheese, grated

1 tsp wholegrain mustard (dijon)

1.5 tbsp chopped mixed herbs

1. Arrange the vegetables in a shallow ovenproof dish. Mix oil, vinegar, apple juice, garlic, thyme and sugar together and pour over the vegetables. 
2. Transfer the vegetables into a baking sheet. Cook in a pre-heated oven at 400 for 20-25 minutes or until softened.
3. Meanwhile make the sauce. Melt the butter in a small pan and add the flour. Cook for 1 minute and remove from heat. Stir in the milk and stock and return the pan to heat. Bring to the boil, stirring, until thickened. Stir in mustard and mixed herbs season well.
4. Preheat the grill to high. Cut the muffins in half and grill for 2-3 min. until golden brown, then remove and arrange on a serving plate.
5. Spoon the roasted vegetables an the muffins and pour sauce over top. Garnish with fresh herbs and serve immediately.

Creamy Curry Chicken Soup

2 tablespoons olive oil
1 small onion, chopped
1 1/2 cup carrots, peeled, cut into 1/2-inch cubes
1 cup chopped celery
2 teaspoons curry powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
4 cups canned low-salt chicken broth
2 tablespoons all purpose flour
1 pound skinless boneless chicken, cut into 1/2-inch cubes

Heat oil in heavy large pot over medium heat. Add Chicken and cook til done remove and set aside. Add onions celery and carrots. Cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices and flour; stir 2 minutes. Add broth, chicken and cook til carrots are tender. Add 1 cup of cream and salt and pepper to taste.

Lemon Garlic Vegetable Lasagna

LEMON GARLIC BECHAMEL
1/4 C butter
1/4 C flour
2 C cream
2 C whole milk
2/3 C grated parmesan cheese
2/3 C grated pecorino cheese
zest from 1 lemon
4 cloves finely minced garlic
salt to taste

Melt the butter in a saucepan. Whisk in the flour and cook over medium heat for a few minutes, cooking out the taste of the flour. Add in the milk and cream and stir until boiling. Let it boil for a few minutes; stirring occasionally. Add in the cheeses, lemon zest and garlic, then salt to taste; may take quite a bit. If it's too thick, add more milk.

LASAGNA
1 box whole wheat lasagna sheets

Bring large pot of water to a boil, then add plenty of salt. Add noodles and boil until a few minutes shy of what the package says. They will cook all the way through while in the oven. Remove from water and place on cookie sheet, tin foil, or wax paper to cool. Do not let touch or they will break when you are ready to use them.

VEGGIES
squash
washed baby spinach
1 zucchini
2 carrots
1 sliced onion
3 cloves garlic
any other veggies you would like

Wash each of the veggies and peel or wash. Thinly slice each of them and set aside. Saute the onion until translucent, then add the garlic. Saute for just a few minutes, but do not burn. Boil sliced squash, zucchini and carrots for a few minutes until just tender. Again, don't cook too long, they will finish cooking in the oven.

CHEESES:
shredded mozzarella
shredded parmesan
ricotta
shredded pecorino

TO ASSEMBLE:
Pre-heat oven to 375 degrees and grease baking dish. Pour enough bechemel sauce on the bottom of the pan until just covered. Layer with noodles, more sauce, veggies then cheese. Repeat, adding in the ricotta only on every other layer, until veggies and noodles are gone. Make sure you finish with the noodles, then top with sauce and cheeses. Bake for 25-30 minutes or until golden brown and bubbly.

(Can add grilled chicken)

(Linda Tippets)

Amy's Fish with Mango salsa

Fish Marinade:
2 T Lime Juice
2 t Olive Oil
1/2 t cumin
2 Cloves garlic
Mix in a bag then add fish to marinate for at least 15 minutes
Then add 1/4 t salt to fish (halibut is recommended)

Mango salsa:
1 C chopped Mango
1/2 C cucumber (seeds removed)
1/4 C green onion
1/2 C chopped cilantro
2 T Jalapeno
1 t lime juice
1 t olive oil
Dash of salt
Chill for one hour for best results

1/2 C mayo
1/2 C sour cream
1 T of Chipotle sauce (from a can of Chipotle peppers)
Green Cabbage

Teton Pasta

Chicken or Tofu cubed
Red & Yellow Peppers, diced
Mushrooms
Onions
Sun Dried Tomatoes
Spinach Leafs

Cook Chicken in Olive Oil, add peppers, mushrooms, onions & sun dried tomatoes. At the very end add spinach just to wilt.

Sauce:
Alfredo Sauce and Pesto Sauce

Mix together and add to chicken

Toppings:
Feta Cheese, crumbled
Fresh Parmesan
Toasted Pine Nuts

(Calico Restaurant in Wilson, WY)

White Bean Chili

1 lb cubed chicken
1 chopped onion
1 t garlic powder
2 cans Great Northern Beans
14.5 oz chicken broth
1 t oregano
1 t cumin
1 t salt
1/2 t pepper
2 small cans green chilies
1/2 C heavy cream
1 C sour cream

In large pot, saute chicken, onion and garlic powder in oil. Add beans, oregano, cumin, salt & pepper. In a blender mix chilies and broth, then add to the pot. Bring to a boil and simmer for at least 1/2 hour. Take off heat and add cream and sour cream.
(Chicken preparation Stacey Reese way: Put raw chicken in gallon size ziploc bag and pound until evenly thinned. Brush chicken with olive oil, Kosher salt and pepper. Once your pan is heated to medium heat place chicken in it and do not flip for 5 minutes, when chicken is white at least half way through and is slightly browned on the surface, flip it and cook on other side for approximately 3 minutes. When cooked, place chicken on plate and cover with foil for 10 minutes. Then add chicken to onions and prepare as described above.)
(Shelly Tingey)

Butternut Squash Soup

3 Tbs. Butter
2 Onions, chopped
2 C Butternut Squash, peeled, seeds removed, cubed
3 Tbs. Flour
1-2 tsp. Curry
pinch Nutmeg
3 C Chicken Stock
1.5 C half and half or milk
Salt and Pepper to taste
Cream and Parsley

Saute onion in butter until soft. Add squash, stir and saute 3 minutes. Add flour, curry nutmeg and stir. Add chicken stock and stir. Add milk and stir. Simmer for 15-20 minutes until squash is tender. Put in blender just until smooth. Pour through sieve back into pan to remove strings. Warm, pour into bowls. Top with cream and parsley. Serves 6