November 26th, 2006 by alice
Tags: Autumn, Chicken, Stew
INGREDIENTS
- 500gpumpkinor butternut squash
- 4tablespoons chilli-flavouredolive oil
- 1largeonion, chopped
- 2inchesfresh ginger, freshly grated or1 teaspoonground ginger
- 1teaspoonground cinnamon
- 4boneless skinless chicken breasts, chopped into bite-sized pieces
- 2 (400 g)canschopped tomatoes
- 2-4teaspoonsbrown sugar
- 1 (400 g)canchickpeas, drained and rinsed
- 3tablespoonsfresh coriander, chopped
- 1teaspooncornstarch, mixed well with (optional)
- 4tablespoonswater (optional)
DIRECTIONS
- Peel the pumpkin or squash.
- Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
- In a large bowl, heat the oil and fry the onion for 3-4 minutes.
- Stir in the cinnamon and, if using the ground ginger, stir that in too.
- If you are using fresh, it will be added later.
- Cook for a couple more minutes and then add in the chicken.
- Fry until the chicken is browned slightly on all sides.
- Add the tomatoes and sugar.
- Season to taste with salt and pepper if you like, although I don’t feel the dish needs any, and then add the chickpeas and pumpkin.
- Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
- If you are using fresh ginger, add it in about half way through this process.
- Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
- Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
- Stir in the chopped coriander just before serving.
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November 26th, 2006 by alice
Tags: Green, Pie, Tomato
INGREDIENTS
- 4-5 reallygreen tomatoes(2 1/2 cups coarsely grated)
- 1 1/2cupsbrown sugar
- 3tablespoonsflour
- 1/4cup mincedcandied ginger
- 1/2cupgolden raisins
- 1/4teaspoonsalt
- 1/4teaspoonallspice
- 1fresh lemon rind, of grated finely
- 6tablespoonslemon juice
- 1 for an 8 inchpastry for double-crust pie
DIRECTIONS
- Put tomatoes through a coarse grater or a food processor’s large shredder.
- Put in a colander and let drain overnight.
- Prepare double pie crust.
- Line 8-inch pie pan with half.
- Roll out second half and set aside.
- Mix remaining ingredients with tomatoes.
- Place in pie shell and cover with top crust.
- Prick holes in crust.
- Bake in 450 degree oven for 10 minutes.
- Reduce heat to 350 degrees and bake 40 minutes longer or until golden brown.
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November 26th, 2006 by alice
Tags: Chicken, Honey, Mustard, Soup
INGREDIENTS
- 2cups cubedcooked chicken(parts on hand)
- 1pint defattedchicken broth
- 1-2tablespoonhoney mustard
- 1/4cupfrozen baby peas
- 1pintheavy cream
- 1tablespooncornstarch
DIRECTIONS
- Either use left over chicken and canned broth or poach chicken in 1 pint of water and use cooking liquid as the broth– If using the cooking water as broth, flavour by adding chopped celery and carrots for a better tasting broth.
- put the broth and mustard in a sauce pan and simmer until the honey is blended with the broth.
- Add some freshly cracked white pepper and a bit of nutmeg or cinnamon Add the frozen peas to the pan and then remove from heat mix the cream and cornstarch well,and add to the pan.
- Add in the cooked cubed chicken and then put the pan back on low heat and stir until thickened slightly.
- try with cinnamon rasin bagle bites or croutons.
- keep the heat gentle as you do not want to curdle the cream, and everything is cooked already, so nothing needs to be boiled.
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November 26th, 2006 by alice
Tags: Puffed, Treats, Wheat
INGREDIENTS
- 12cupspuffed wheat cereal
- 2cupsbrown sugar, packed
- 1cupcorn syrup
- 2tablespoonsbutter
- 1cup cannedevaporated milk
- 1/3cupsugar
DIRECTIONS
- Place cereal in a large bowl; set aside.
- In a heavy saucepan, bring brown sugar and corn syrup to a boil.
- Add butter.
- Combine evaporated milk and sugar; add to boiling mixture; add to a boiling mixture and continue cooking until a soft ball forms when liquid is dropped into cold water (240øF on a candy thermometer).
- Pour over cereal and stir to coat.
- Shape into 2-inch balls.
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November 26th, 2006 by alice
Tags: Cilantro, Oil
INGREDIENTS
- 1bunchcilantro
- 1cupoil(canola, veg.,etc.)
DIRECTIONS
- Blanch (put in boiling water) cilantro 20 seconds.
- Rinse under cold water.
- Drain and dry well.
- In the jar of a blender combine cilantro and oil.
- Blend at medium speed 5 minutes.
- Store in a glass jar and refrigerate overnight.
- When herb has settled, pour oil through a paper coffee filter into a glass bottle.
- Store tightly covered in refrigerator.
- Oil will keep up to two weeks, after which it will lose some of its color and flavor.
- Note: Recipe works equally well with basil, parsley or mint; the best combination of these herbs is mint and basil.
- Enjoy!
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