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Butter Chicken

Butter Chicken

4 chicken breasts
5 cloves of garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp cardamom
1 whole lime juice
1 whole onion diced
1/4 C butter
14.5 oz tomato sauce
14.5 oz petite diced tomatoes
1 pint whipping cream
1 bunch chopped cilantro
2 C basmati rice

Combine the first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomato. Cook for 30 minutes over mid-low with the lid on. Add cream and cilantro just before serving over basmati rice.

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pear and cranberry crisp

Pear-Cranberry Crisp:

1/2 cup plus 1 tablespoon GF flour
1/3 cup (firmly packed) light brown sugar
1/8 teaspoon salt
6 Tablespoons (3/4 stick) coconut oil / butter spread at room temperature
1/3 cup toasted pecan halves coarsely chopped
5 ripe but firm medium pears (about 3 lbs total)
1 1/2 cup fresh or frozen whole cranberries
1 tablespoon fresh lemon juice
1/4 cup granulated sugar

1. Adjusted oven to middle shelf, preheat to 375 degree.
2. To make the topping mixture, in mixing bowl, combine 1/4 cup flour, brown   sugar, and salt. cut 4 tablespoons of butter into flour until mixture resembles  coarse meal. Add pecans and toss mixture gently.
3. Peel, quarter and core pears, and slice them lengthwise 3/4 inch thick.
In large bowl, toss pears and cranberries with lemon juice, granulated sugar,
and remaining 1 tablespoon flour. Transfer mixture to a 2-quart baking dish or  9-inch square baking pan, spreading it evenly. Dot the fruits with the remaining 2 tablespoon butter, and cover with the topping mixture.
4. Bake until the topping is crisp and the pears are tender about 50 minutes.
5. Cool the crisp slightly and serve. (Top with whipped cream if desired.)

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Soups to Try

Soups to try:

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Chicken Korma

This recipe as modified is GFCF Indian deliciousness.  Here is my altered ingredient list:

Ingredients

  • 2 tablespoons vegetable oil (I used deodorized coconut oil)
  • 4 (2 inch) cinnamon sticks (instead of 8)
  • 20 whole cloves
  • 20 cardamom seeds (I use 1/2 tsp. cardamom when cumin is added instead of cardamom pods at the beginning)
  • 2 onion, thinly sliced
  • 4 cloves garlic, minced
  • 8-12 boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes (I omit)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1-1/2 cups tomato sauce
  • 1/2 to 1 cup coconut milk

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favorite cheap meals

drumsticks = $11

  • 1 WF family pack of drumsticks (seasoned with BBQ sauce or spices)
  • 1 frozen bag WF broccoli
  • 1 cup brown rice

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Sweet Potato Fries

Sweet Potato Fries are a Fall favorite around here.

After scouring the Net, this has become my official recipe, courtesy of Sarah’s Cucina Bella:

Oven Baked Sweet Potato Fries

Enjoy!

 

Note: The technique here may be the trick to oven fries that don’t stick to the bottom of the pan!

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