I made this for dinner the other night and it's possibly the most delicious thing I have ever made. It was well worth the hour or so that it took to prepare and cook it.
CHICKEN
vegetable oil
4 boneless, skinless chicken breasts
1 cup onion, chopped or thinly sliced
1 cup chicken broth
1 tsp minced garlic
1/2 freshly grated ginger
1 satsuma, squeezed
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp coriander
Cook the chicken in 2-4 tbsp of oil, depending on the size of your pan. Let it brown on one side and then turn over. Stir in the other ingredients and bring to a boil. Then cover and simmer until the chicken is cooked through (25 - 35 min)
RICE
Chicken broth
1 tsp honey
1/2 tsp cinnamon
1/3 cup pistachios, shelled and chopped
Cook the rice (stovetop or in a rice maker) with the chicken broth. Once it's done, stir in the honey, cinnamon, and nuts. I highly recommend serving the chicken atop the rice with the sauce poured over it.
Monday, February 20, 2012
Orange sherbet - without an ice cream maker!
7 satsumas/tangerines/mandarins/whatever you call them, squeezed
4 tbsp lemon juice
1 orange rind cut into small pieces
2 tsp vodka
2/3 cup heavy cream
1 cup sugar
dash of salt
(the recipe I found just called for fresh squeezed orange juice. I do not have a juicer so I hand squeezed them.)
Rub sugar and rind together until sandy and damp. Whisk in salt, juices, and vodka. Strain through a mesh sieve. Chill 2-3 hours in the fridge or 45 minutes in the freezer. Try not to let it ice over.
All I did then was blend the juice mixture and the cream for a minute or so to make it all frothy. For consistency, and I plan on doing this the next time I make it, I'd try whipping the cream into soft peaks before tossing it all in the blender.
I'm pretty sure it can be made without vodka but it won't be as smooth. In the end, you can't taste it but it makes the flavor richer and keeps it from freezing solid.
4 tbsp lemon juice
1 orange rind cut into small pieces
2 tsp vodka
2/3 cup heavy cream
1 cup sugar
dash of salt
(the recipe I found just called for fresh squeezed orange juice. I do not have a juicer so I hand squeezed them.)
Rub sugar and rind together until sandy and damp. Whisk in salt, juices, and vodka. Strain through a mesh sieve. Chill 2-3 hours in the fridge or 45 minutes in the freezer. Try not to let it ice over.
All I did then was blend the juice mixture and the cream for a minute or so to make it all frothy. For consistency, and I plan on doing this the next time I make it, I'd try whipping the cream into soft peaks before tossing it all in the blender.
I'm pretty sure it can be made without vodka but it won't be as smooth. In the end, you can't taste it but it makes the flavor richer and keeps it from freezing solid.
Tuesday, February 14, 2012
Sausage Rice Skillet (aka cheater jambalaya)
For a Relief Society activity a few years ago I organized a 5 ingredient recipe lesson, we gathered lots of yummy, easy recipes for the little cook book. This is one of our favorites here at our house. Super easy and it gives you the jambalaya experience in a lot less time!
Sausage Rice Skillet
1 (4 1/3 ounce) box Rice-A-Roni, Chicken Fajita flavor (we use a generic brand jambalaya flavored rice mix)
3 Polish sausages, cut lengthwise and sliced (I use one of those 12-14ish ounce sausages you can buy in the store by the lunch meat, I've also added chicken but don't every time)
1 medium onion, cut crosswise and sliced (we don't like onions, so I use about 2 Tablespoons dehydrated onion)
1 green pepper, sliced (in the above picture I used dehydrated peppers, I was out of fresh ones)
3 cups water
In skillet saute sausage, onion and green pepper until lightly browned. Add rice mix, seasoning packet and 2 1/2 cups of water, stir. Bring to boil. Cover, reduce heat to simmer and cook 25 minutes or until rice is tender, stirring occasionally. Add remaining water as needed.
Recipe makes 4 servings (though it usually feeds our family and then Andy and I have the leftovers for lunch, so I'd say it's about 6 servings)
Sausage Rice Skillet
1 (4 1/3 ounce) box Rice-A-Roni, Chicken Fajita flavor (we use a generic brand jambalaya flavored rice mix)
3 Polish sausages, cut lengthwise and sliced (I use one of those 12-14ish ounce sausages you can buy in the store by the lunch meat, I've also added chicken but don't every time)
1 medium onion, cut crosswise and sliced (we don't like onions, so I use about 2 Tablespoons dehydrated onion)
1 green pepper, sliced (in the above picture I used dehydrated peppers, I was out of fresh ones)
3 cups water
In skillet saute sausage, onion and green pepper until lightly browned. Add rice mix, seasoning packet and 2 1/2 cups of water, stir. Bring to boil. Cover, reduce heat to simmer and cook 25 minutes or until rice is tender, stirring occasionally. Add remaining water as needed.
Recipe makes 4 servings (though it usually feeds our family and then Andy and I have the leftovers for lunch, so I'd say it's about 6 servings)
Thursday, February 9, 2012
Mrs. McQueen's Oatmeal Crispies
Grandpa Hoyle's favorite cookies - IF you add 1-1/2 cups of raisins! They have a soft center and a crispy outside. Very yummy!
My mom thinks she got this recipe in around 1959 from Mrs. McQueen who was her friend's mother. We've been using it ever since. This is a picture of the original recipe card on which my mom wrote it.
Saturday, February 4, 2012
Cream Tuna on Toast
This is something that my mom made all the time but I don't know where it's from. It's one of my favorite meals, and it is EASY!
Cream Tuna
2 T margarine
2 T flour
1 cup milk
1 can tuna, drained
Salt & pepper, to taste
In a large saucepan over medium heat, melt margarine. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens, about 10 minutes. Add drained tuna. Season with salt and pepper.
Serve over toasted and buttered bread.
Serves 2. (We triple it.)
Cream Tuna
2 T margarine
2 T flour
1 cup milk
1 can tuna, drained
Salt & pepper, to taste
In a large saucepan over medium heat, melt margarine. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens, about 10 minutes. Add drained tuna. Season with salt and pepper.
Serve over toasted and buttered bread.
Serves 2. (We triple it.)
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