Doing Some Maintenance...

Hey, there-Just to let people know, there will probably be some random or repeat posts etc. as I'm trying to fix some of the functionality of my blog. For whatever the search function isn't really working and I want it to, gosh darn it. So I've added the search function and now I'm going back through posts to make sure that they are showing up right etc. It'll all be fixed eventually...hopefully... 

'Microwave' Chicken Curry

UPDATE Aug. 2013: I've decided that this post needed an update as we don't really make it the way the original recipe called for anymore. We do it on the stove-top and the use slightly different ingredients now too. Left the link to the original recipe if you still wanna try it out via the microwave!

ORIGINAL POST: So this is a fabulous recipe that I absolutely love. It was a recipe featured on a food network show that got canceled starring George Duran called "Ham on the Street"-very fun show, too bad they stopped running it. Anyhow, although it seems kinda random for right now-I just did this recipe and used leftover thanksgiving turkey instead of chicken and it turned out marvelously. :0) Didn't use basil because it was on the expensive side, just used the whole bunch of cilantro. I also got really mild curry, didn't plan on it being so mild so I put in a little bit of Sriracha Hot Chili sauce (the really hot Asian chili sauce) to kinda of heaten it up a little, did the trick. Also, you don't have to do it in the microwave, I just do it on the stove in a pan-it went really quick because the turkey's already cooked.

And if you don't already have curry, I would recommend the Vermont curry sauce, so easy to use and it comes in already portioned Tbsp rectangles-love it! It comes in 5 different levels of heat, I got the first, I'd say you'd be safe with the third one, though not quite sure what it's called on the box. Anyways, try this recipe, it's so easy and you'll love it if you're a fan of the curry taste! (You can always add an extra cube of curry if it's tasting heavy on the coconut milk...) Oh, and one last thing I've noticed as I'm eating this: as someone who's had it with chicken before, the turkey flavor is stronger than chicken, so if that's not your thing, of if it throws you off just add a little bit more spice. Still tastes 'oh so good' though...

Oh, and here is the  link the to recipe on Food Network's site if you want to check out the original recipe.

INGREDIENTS:

• 2 Tbsp olive oil or vegetable oil
• 2 - 3 Tbsp curry paste, chopped up into smaller pieces (incorporates quicker this way!)
• 1/4 cup to 1/2 cup of diced onion, your preference 
• 4 boneless, skinless chicken breasts (or thigh, sometimes it's cheaper), cut into strips (or chunks)
• 1/2 bunch basil, leaves chopped (We tried this out w/ Thai Basil, still good! And it's usually cheaper too! Makes for a more Asian flavored curry.)
• 1/2 bunch cilantro, leaves chopped
• 1 (13.5-ounce) can coconut milk
• 2 tablespoons soy sauce
• Kosher salt
• Freshly ground black pepper
• Sriracha to taste (ranges anywhere from 1/2 tsp to a Tbsp, totally up to you. And if you're preparing for a range of tastebuds, kids included, I would just add it to individual bowls when serving)
• 2 -3 cups or 1 small pkg of bean sprouts(This is totally approximate. We buy ours at Winco and it usually it comes in a smallish pkg. I can't remember how much is in there, but we usually dump it all in. I've also bought it at Macys before and it was just an open bin and you get however much you want.)
• Steamed rice, to serve
• Paprika, for garnish
• 1 scallion, thinly sliced, for garnish (Totally optional, we usually leave this part out b/c we use the onion in the curry)

PREPARATION: 

1. Heat the oil in a large saucepan or wok and add the curry paste, mix and let it go until it's bubbly.
2. Add diced onions and let it go for a few minutes, you want to caramelize the onions by the end
3. Add the chicken and cook until a little over half-way done, until you just see some pink left on the chicken. Don't want to overcook at this stage, or you'll have tough chicken by the end. It'll cook the rest of the way in the coconut milk broth.
4. Add the coconut milk, basil, cilantro and soy sauce and season with salt and pepper. Give it a good stir, cover it, and bring it up to a boil.
5. Drop it back down to a simmer and add bean sprouts. If you want to add hot sauce (sriracha) I would do it at this stage Let everything simmer for 5 - 10 min. Really flexible recipe, you just want to make sure your chicken is cooked through all the way and then cook until the bean sprouts are the texture you want. The longer the you let it simmer the softer they get. We prefer them firmer so we just add them in at the very end for a few minutes.
6.  Serve over steamed rice, garnished with paprika and scallions. Enjoy!

How to Cook with 'Alcohol'

So you know how sometimes when you cook you come across recipes that call for alcohol? And you're wondering how can I make this recipe without it? Or what can I use in place of it? There are a ton of different alcohols out there and it's hard to know what can be used instead and when, especially when substituting for specific types of alcohols. I found this chart awhile back and figured it was worth sharing. It's the most comprehensive one that I've found out there. It lists the type of alcohol, what it kind of tastes like and then what you can use instead. As someone who's never tasted any of it, it's nice to know what it's like to better judge what to use instead. A nice bonus too, is that there are also a bunch of links to different articles about cooking with alcohol. 

Oh, and I've also decided to include a direct link to an alcohol burn off chart-it lists various methods of cooking  with alcohol and then lists the amounts of alcohol left in your end product after cooking etc. It's a very personal thing, deciding whether or not to eat or cook foods that require alcohol, or at least for a practicing Latter-Day Saint. There are some that don't feel that it's a problem and some that feel otherwise. Either way I figure it's important to educate ourselves on the matter, eh? :0)

ALCOHOL SUBSTITUTION CHART

ALCOHOL BURN-OFF CHART

Ginger Snaps

I'm pretty sure these are the cookies that Mom used to make. I found this in my random recipe binder and it was on a sheet entitled 'Mom's Holiday Recipes' - so I can't really imagine it being anything else! :0) It was during the time when I asked Mom one year when I came for Christmas all the recipes she used and she pulled out all those index cards and we went through them. Little bit of Christmas from home!

INGREDIENTS:

• 3/4 butter
• 1 cup sugar
• 1/2 tsp. salt
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
  

PREPARATION:

1. Beat butter, sugar, salt, and egg until nice and creamy
2. Add the remaining ingredients
3. Form into balls and roll in sugar
4. Bake at 350 for 10 min.

Pineapple Buns!

Originally Posted By Ez: So these were a great treat from the Chinese bakery shops in Brooklyn. Someone found a link for this recipe, so I'm just posting it here. Enjoy!

http://chowtimes.com/2008/04/28/pineapple-bun/

INGREDIENTS:

PREPARATION:

Bajio Chicken

I know most of you are fans of Cafe Rio, but I actually had Bajio's first before I ever had Cafe Rio. Most of you who have tried Cafe Rio first probably wouldn't end up going to Bajio's after the fact, but I've gotta say - I love love love their CHICKEN! (And their sour cream, but couldn't find any recipes out there for that...) Bajio recipes are actually quite a bit harder to find, or rather aren't nearly as plentiful as Cafe Rio copycat recipes out there. But I found one that looks quite promising from another blog 'Kara's Kitchen Creations.' Here it is-I will try it out soon, but if you get to it before I do, let me know how it goes. I've copied it out here...

INGREDIENTS:

• 5 chicken breasts
  
• 1/2 cup salsa
• 1 Tbsp. cumin
• 1/2 cup brown sugar
• One 4 oz. can of diced green chilies
• 6 oz. of Sprite (1/2 can)

PREPARATION:

1. Combine all ingredients in a crock pot. 
2. Cook on low for 5-6 hours.
3. Remove chicken and shred.
4. Return to crock pot and cook 1 more hour. 
5. Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin's your family likes.

Author's Note: This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick. It has lots of juice so serve it with a slotted spoon. Bajio serves the chicken with caramelized onions, I think I might try that next time. Maybe, I don't know if I can handle any more yumminess.

Cafe Rio Black Beans

INGREDIENTS:

• 1 1/3 cups tomato juice
• 2 Tbsp. olive oil
  
• 1 can black beans rinsed and drained
• 1½ tsp. salt
• 2 cloves garlic, minced
• 2 Tbsp. cilantro
• 1 tsp. ground cumin

PREPARATION:

Cook garlic and cumin in olive oil. Add remaining ingredients. Simmer.

Bernice's Note: I've only ever made the pork, chikcen, dressing, and rice. Never tried the Black Bean Recipe, but the other stuff tastes pretty close.