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Chicken Curry, Rice and Custard by Michelle Downs	No ratings Rating Details Rate this meal Printable View

Recipes:

Chicken Curry by marta gonzalez serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Chicken Curry

Ingredients:

3 T

all-purpose flour

3 T

curry powder

1 1/2 tsp

ground cumin

1 tsp

teaspoon salt

1 1/2 lbs

boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces

2 c.

peeled and chopped potatoes

1 1/2 c.

bias-sliced carrots

1 c.

peas (optional)

1 c.

coarsely chopped cooking apple

3/4 c.

chopped onion

2 cloves

garlic, minced

jalapeno pepper, seeded and finely chopped

teaspoon instant chicken bouillon granules

1/2 c.

water

13 1/2 oz

unsweetened coconut milk

1/2 c.

raisins

1/2 c.

peanuts, chopped

Directions:

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.

2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeño peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.

3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

Categories:

Ethnic Foods
Fall/Winter
Main Dishes
Poultry
Quick & Easy
Spring/Summer

Custard by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Creamy home-made custard takes about 5 minutes to prepare and 45 minutes to bake. You can either serve it warm or cold, either for dessert or for an indulgent breakfast.

Ingredients:

2 1/2 c.

milk

eggs

1/2 c.

sugar

1/2 tsp.

salt

1 tsp.

vanilla

1/4 tsp

nutmeg

Directions:

Preheat the oven to 350 degrees F.

Scald the milk: Pour the milk into a medium-sized heavy-bottomed sauce pan (whole milk works best) and heat over medium to high heat just until the first tiny bubbles appear at the edge of the pan.

In a large bowl or casserole dish, whisk together the eggs, sugar, salt, and vanilla. Pour the milk in a slow, steady stream, while whisking rapidly, into the egg mixture.

Spinkle the ground nutmeg over the top of the custard.

Fill a 9 x 13 pan with an inch or two of hot water and place the casserole dish in the middle of it. Place the custard in the water-bath pan in the preheated oven and bake for 45 minutes.

Categories:

Brunch
Desserts/Cookies/Candy
Eggs & Cheeses
Fall/Winter
Holiday Favorites
Low Sodium
Peanut/Nut Free
Quick & Easy
Smart Budget Foods
Vegetarian/Vegan
Wheat Gluten Free

Rice by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This is a recipe for simple cooked rice. Feel free to spice it up, literally, to suit your personal taste.

1 c. uncooked rice will yield about 2 1/2 c. cooked rice, that's 4 - 3/4 c. servings.

Brown rice has more health benefits than its white counterpart. But if your goal is to cook authentic Japanese or Chinese cuisine, sticky white rice is your objective.

Ingredients:

1 c.

uncooked rice

2 c.

water

1/2 T.

butter, optional

salt to taste

Directions:

To cook the rice, you'll need either a rice cooker or a large, heavy-bottomed sauce pan with a tight-fitting lid (a clear lid works best so you can see into the pot without having to disturb the cooking process to check on your rice).

Check your rice and remove anything undesirable (i.e. black grains, etc.). Pre-rinsing your rice is recommended on most rice packages. This part is optional. Rinsing your rice will yield rice that is more fluffy, while cooking your rice without rinsing first will yield rice that is more sticky. This is your choice.

Combine uncooked rice with water and a pat of butter and/or seasonings, if desired. Give the rice and water a quick stir to ensure that all of the rice is submurged and evenly distributed in the pan.

If you're using the rice cooker, follow the manufacturer's instructions at this point, and you're done (usually just turn it on and walk away).

If you're using a sauce pan or stock pot, put the lid on the pot and heat over a high flame until it reaches a full boil, stirring once to ensure that the rice doesn't clump or stick (just like when you're cooking pasta).

Once the rice is cooking at a full boil, reduce the flame to low and cook on a slow simmer until the rice is done. Do not disturb the rice during this stage of cooking (no stirring).

Once you have brought the rice to a boil, it will take about 20 minutes for white rice to cook, and 30-40 minutes for brown rice to cook.

When the rice is done cooking, fluff with a fork and serve.

Categories:

Dairy Free
Ethnic Foods
Fall/Winter
Low Calorie
Low Fat
Low Sodium
Pasta/Rice/Potatoes
Side Dishes
Spring/Summer
Vegetarian/Vegan
Wheat Gluten Free