This is a very interesting stew; it is very filling and full of vegetables and spices. Perfect for Fall. I found the recipe in the Sept issue of Country Home.
Add and Subtract to this wholesome soup, using what's available.
4 skinless boneless chicken breast halves, cut into 1/2 inch pieces
1 med onion chopped
1/2 cup sliced leeks
3 cloves garlic, minced
2 T olive oil
14 cups 1-inch pieces havest vegetables and fruits, such as peeled sweet potatoes, yukon gold potatoes, peeled butternut squash, peeled beets, granny smith apples, and/or peeled parsnips.
8 cups chicken broth
1 cup pitted green olives chopped
2 T chopped peeled fresh ginger
1 T ground cumin
2 tsp sweet paprika
1 tsp ground black pepper
1/2 tsp salt
1/2 tsp ground cardamon
3 strips orange peel, white pith removed
2 bay leaves
1/2 cup snipped fresh parsely
1/2 cup snipped fresh mint
1/2 cup slivered almonds, toasted
1/2 cup chopped pistachio nuts, toasted
In a large kettle, cook chicken, onion, leeks and garlic in hot oil until brown. Stir in harvest vegetables and fruits, broth, olives, ginger, cumin, paprika, pepper, salt, cardamon, peel, and bay leaves. Bring to boiling. Boil uncovered until 5 minutes. Reduce heat, cover and simmer for 40 to 50 minutes or until vegetables are tender. Remove and discard bay leaves. Stir in parsely, mint, almonds, and pistachio nuts just before serving. Makes 10 to 12 servings.
Just living the Simple Nebraska Life and sharing my love for all things vintage & charming. Come and see what projects I've been working on.
Friday, September 30, 2005
Wednesday, September 21, 2005
Super-Moist Chocolate Mayo Cake
Super Moist Super Easy Chocolate Cake
I made this incredibly easy, barely a recipe, surprisingly delicious chocolate cake from the back of the Hellman's mayonnaise Jar. We all enjoyed it for an afternoon snack. Since the recipe uses a cake mix, it takes only a few minutes to make. With the addition of the cinnamon, no one could tell it is cake from a mix. This is a wonderful cake to make for dessert at the last minute. I frosted the two layers with a batch of my favorite chocolate frosting found on the back of the Hershey's Cocoa box.
1 box chocolate cake mix
1 cup Hellmann's real mayonnaise
1 cup water
3 eggs
1 tsp ground cinnamon (optional)
Beat all ingredients for 2 minutes. Pour into 2 greased and lightly floured 9-inch cake pans. Bake at 350 degrees for 30 minutes or until toothpick inserted in centers comes out clean.
Chicken Peanut Curry Recipe
I love this recipe. It was a little spicy but so good!
Another great recipe from Simply Recipes.
"The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott's The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness you want with the amount of chili. We didn't have serranos when we made this, and we wanted it very spicy so we used 4 fresh large jalapeños instead of the 2 serranos called for in the following recipe. The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut combine wonderfully."
3 lbs boneless, skinless chicken pieces, cut into 1 1/2 inch wide chunks or strips
1/2 cup flour
4 Tbsp curry powder
2 teaspoons Kosher salt
1/2 teaspoon freshly ground peppercorns
1/2 cup olive oil
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
2 serrano chili peppers, seeded, de-veined, minced
4 cups chicken broth
1/2 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro
2 limes cut into wedges
1 Rinse chicken and pat dry. In a small sturdy paper bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well.
2 Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken evenly. Add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well.
3 Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Right before serving, add the coriander and green onions. Salt to taste.
4 Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well.
Serves 6-8.
Another great recipe from Simply Recipes.
"The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott's The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness you want with the amount of chili. We didn't have serranos when we made this, and we wanted it very spicy so we used 4 fresh large jalapeños instead of the 2 serranos called for in the following recipe. The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut combine wonderfully."
3 lbs boneless, skinless chicken pieces, cut into 1 1/2 inch wide chunks or strips
1/2 cup flour
4 Tbsp curry powder
2 teaspoons Kosher salt
1/2 teaspoon freshly ground peppercorns
1/2 cup olive oil
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
2 serrano chili peppers, seeded, de-veined, minced
4 cups chicken broth
1/2 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro
2 limes cut into wedges
1 Rinse chicken and pat dry. In a small sturdy paper bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well.
2 Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken evenly. Add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well.
3 Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Right before serving, add the coriander and green onions. Salt to taste.
4 Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well.
Serves 6-8.
Tuesday, September 20, 2005
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