Thursday, February 26, 2009
Hamburger Green Bean Coconut Curry
Those of you who know me know that I am 'good enough gal' and could never write a cookbook because I could not test out the recipes to the degree required. So...that said....I had hamburger and green beans on the fridge. What to do..what to do. DH does not do well with a ton of tomatoes so I didn't want to do the traditional 'stewish' dish. I love coconut milk. You can easily make this dish with frozen green beans...and chicken instead of the ground beef. I would use the curry PASTE and not powder but I'm guessing green curry paste would work as well as the red.
Brown 1 1/2 lb ground beef. Drain to minimize the fat. Brown 1 or 2 onions and 1 1/2 lbs green beans. Put ground beef back in pan and add 1 can (15 oz) tomatoes. (I partially drained these.) Add 1 (15 oz) can coconut milk. Add red curry PASTE to taste. I added probably 1 TBS. Let it cook down 'a bit' and serve on top of brown rice.
Monday, February 23, 2009
Pomegranate Cashew Chicken
I combined two recipes last night to make a fantastic dish. As always, my measurements are not exact and entirely substitutable...ie: various types of chicken, loose on the liquid measurements, add more or less nuts....etc....
Brown eight bone in chicken thighs in a pan and remove to a large baking dish. (I did these four at a time.) Saute one onion in pan and brown 1 cup of cashews. Add 3/4 cup pomegranate juice and 3/4 cup chicken broth. Let it cook down. Add a dash of cinnamon and a tablespoon of blackstrap molasses. Top the chicken thighs with this mixture, cover and cook 'until done.' (I cooked it for approximately 40 minutes at 350 F. Chicken thighs do not get 'over done' as chicken breasts do. )
Serve this on top of brown rice. I also made 'fake mashed potatoes' made from cauliflower instead of potatoes.
Brown eight bone in chicken thighs in a pan and remove to a large baking dish. (I did these four at a time.) Saute one onion in pan and brown 1 cup of cashews. Add 3/4 cup pomegranate juice and 3/4 cup chicken broth. Let it cook down. Add a dash of cinnamon and a tablespoon of blackstrap molasses. Top the chicken thighs with this mixture, cover and cook 'until done.' (I cooked it for approximately 40 minutes at 350 F. Chicken thighs do not get 'over done' as chicken breasts do. )
Serve this on top of brown rice. I also made 'fake mashed potatoes' made from cauliflower instead of potatoes.
Thursday, February 5, 2009
Recipes I want to try....
There are all sorts of recipes I read online that I want to try....so I will start a list here. The first blog I am looking at is Lori4SquareMom's Place...this is a flowing document...every changing. feel free to leave a comment on one you would recommend....gfcfefsf friendly please ;)
Cabbage Patch Stew (Crockpot)
Pear and Apple Crisp
Chipolte-Lime Chicken Thighs Jamaican Rice and Peas (Slow Cooker)
Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice
Crockpot Gyro
Koren Short Ribs
SuperDuper Spaghetti Sauce
Koren Short Ribs
Cabbage Patch Stew (Crockpot)
Pear and Apple Crisp
Chipolte-Lime Chicken Thighs Jamaican Rice and Peas (Slow Cooker)
Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice
Crockpot Gyro
Koren Short Ribs
SuperDuper Spaghetti Sauce
Koren Short Ribs
Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice
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