Sunday, October 24, 2010

Coconut Curried Thai Chicken

This is super yummy.   It's great served over rice and with a side of mangoes.

1 lb. chicken cut up in chunks
3/4 tsp. each salt and pepper
1 Tbsp.  vegetable oil
1 1/2 Tbsp. curry powder
1/2 onion, thinly sliced
1 clove garlic, minced
2/3 of a 14oz. can coconut milk
1 of a 14oz. can diced tomatoes or 6-8 tomatoes, diced
2/3 of an 8oz. can tomato sauce or 3-4 tomatoes, grated
2 Tbsp. sugar

  • Season chicken with salt and pepper
  • Heat oil and curry over medium/high heat for 2 minutes
  • Stir in garlic and onions, cook 1 minute
  • Add chicken, reduce heat to medium and cook 7-10 minutes
  • Pour in coconut milk, tomatoes, tomato sauce, and sugar
  • Cover and simmer 30-40 minutes
I've always been of the opinion that recipes are just guidelines.  So, I recommend tasting and adjusting.  Enjoy!

Tuesday, October 12, 2010

super simple cobbler

I found this recipe awhile back and go to it when I want something sweet, but don't want to hang out in the kitchen for a long time.

1- Fill an ovensafe dish with fruit. We like canned peaches and fresh mangos mixed together. If you use something like apples you might need to add sugar to get the juices going, but with peaches/mangos it's not necessary.
2- Whisk together equal amounts of flour and sugar. Add just enough melted butter or blueband to hold the flour and sugar together.
3- Pat the dough into palm size pieces about 1/4 inch thick. Lay them overlapping on top of the fruit. It will have a very rustic look.
4- Bake at 350. Our oven has an option where the heat is coming from top and bottom of the oven. This setting seems to work best and takes about 15-20 minutes to bake. If your oven doesn't have that option it will still work, but it will take longer, maybe 30-40 minutes.


Sunday, October 10, 2010


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