Chicken and Sausage Gumbo

 Andouille or smoked beef sausage, sliced

2 lbs boneless chicken thighs, diced

1 large onion, peeled and chopped

1 large green pepper, cored and diced

4 ribs of celery, trimmed and chopped

1 small can diced tomatoes

3-5 cloves of garlic, chopped

3-4 tbsp oil

2 tsp Creole seasoning

½ tsp thyme

¾ cups flour

2 quarts water or chicken broth

1/2-1 tsp hot sauce

Cooked rice for serving.

Heat the oil in a large Dutch oven, brown the sausage and then the chicken, reserving in a bowl once browned. Add more oil to the pot if needed add the flour, stirring until well browned. add and brown the onion, green pepper, garlic and celery. Stir in the broth or water and stir well. Then add the chicken and sausage and remaining ingredients. Simmer about an hour, or until all is tender and thickened.

Greek Style Chicken and Rice

 1 1/2 lbs boneless chicken, thighs are the most flavorful, cut into bite sized cubes

2 lemons, zested, juiced and juice strained

1/2 tsp dried oregano

salt and pepper

1 1/2 cups rice

about 1/4 cup good olive oil

1 bunch green onions, washed, trimmed and chopped, divided in two parts

1 medium sized onion, peeled and thinly sliced

2 tablespoons to 1/4 cup finely chopped garlic, use a lesser amount if you are not a garlic nut like I am!

3 cups chicken broth or water

a bag of baby spinach, torn in pieces

(if you happen to have a jar of Better Than Bouillon in your fridge, a heaping tablespoon of that, if you don't have it, don't worry about it.)

Place the chicken in a large bowl, then sprinkle with half of the lemon juice and grated zest, the oregano, a sprinkle of salt and pepper, as well as a tablespoon of olive oil, toss well and allow to sit at room temperature for a few minutes.     Heat a couple tablespoons of olive oil in a heavy dutch oven and then brown the chicken in two batches, remove from the pan and set it aside.   In the pan add the onion, half of the green onions and the rice.   Fry until the onion and garlic are wilted and starting to brown a bit, adding more olive oil if needed.    When it reaches that point, add the broth and stir well (if you have some Better Than Bouillion, add now and dissolve in the broth, it will add a bit of extra richness and flavor)  scraping up any of the brown stuff on the bottom of the pan.  Add the chicken and any juices back into the pan and mix well.   Bring broth to a full boil, then reduce heat to where it just barely bubbles.  Cover tightly and cook for 20 minutes.   When done, remove from the heat and allow to sit a couple of minutes, then add the spinach, stir it in, recover and allow to sit covered for 5 minutes.   Pour the reserved lemon juice and zest, the remaining green onions and another couple tablespoons of olive oil, stir it in and and then serve.   All you really need with it is some crusty bread.   

If you are needing something lower carb, omit the rice and most of the chicken broth, brown about 4-5 cups of cauliflower rice with the onion and garlic, then add about a cup of chicken broth, along with the chicken and simmer for about 10-15 minutes, or until it is nearly dry.    I have even made this using both the rice and cauliflower rice and it was very tasty.  

Southwest Cheesy Chicken and Rice

I came up with this one evening when I needed something quick to take to a dinner at work some years back.  I made it with odds and ends in the fridge, along with things I had in my cupboard.  Turned out so good I started making it on purpose.  You can use leftovers or buy things especially for it.  It will always be good. 

1 jar queso, I like 505 Roasted Hatch Chile queso, slightly warmed  or a couple cups of melted Velveeta
4-5 cups cooked rice
4 cups diced cooked chicken or turkey or cooked ground beef or roast pork or beef roast, whatever you have or like
1 small jar chunky picante sauce, I like Pace the best
1 pkg. taco seasoning or 2 tbsp chili powder or your own Mexican spice mix

Mix all together and place in a greased baking dish, top with grated cheese if you wish and bake at 350 for about 30 minutes or until bubbly around the edges and the cheese is browned.   You can also put in a crockpot, top with some grated cheese and then heat on low until bubbly.    This is also very good for filling burritos.  As always, enjoy!!!

Mulligatawny Soup

This is another popular Anglo-Indian food, Mulligatawny Soup.  Indian cuisine doesn't have a real soup tradition, but this was invented/adapted in order to satisfy the British need for traditional soup dishes.  It combines the European idea of "soup" with traditional styles of foods found in India at the time of the Raj.   It is like a curry in soup form and very tasty.  It also is fairly mild, spice wise, so it is a good place to start for those wanting to experience Indian food, even if not entirely traditional.  It is very tasty.    This is my interpretation of the traditional dish.   And remember, when cooking Indian food, it isn't so much the main ingredients, as much as the spicing and such.  So feel free to add other vegetables as you like or have available.   Really, the only essential ingredients are the lentils and the coconut milk.   If you want a spicier soup, add some crushed red pepper or  chopped hot chile peppers when cooking.   If you want a hint of sweetness, add a tablespoon or two of brown sugar or a sweet mango chutney.   

1/4 cup vegetable oil

1-2 cups chopped onions

1 cup chopped carrots

2-3 cups chopped cauliflower (optional)

5 garlic cloves, chopped

2 inch piece of peeled ginger root, peeled and finely chopped

2 peeled and chopped apple

1 teaspoon garam masala (or equal amounts of cinnamon & cardamom, a pinch of cloves and a pinch of black pepper)

1 1/2 teaspoons ground coriander

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

(1 heaping tablespoon of curry paste, optional)

1 cup dried red lentils

8 cups low-salt chicken broth

2 cups diced cooked chicken

1 can of coconut milk or cream

Juice of 2 lemons, strained

Heat vegetable oil in heavy large pot over medium-high heat. Add onions, carrots, cauliflower and apple, then cook until golden brown, stirring frequently, about 15 minutes. Add garlic and ginger (and curry past if using), sauté 2 minutes. Add garam masala and next 3 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.

Serve with cooked rice or bread.

It would also make a tasty vegetarian or vegan dish by omitting the chicken and using a vegetable stock in place of the chicken broth.   It is gluten free, too!

Green Chile Chicken Stew With Green Chile Dumplings

Green Chile Chicken Stew with Green Chile and Cheese Dumplings

Heat about ½ cup oil in a large, deep Dutch oven. Add one large onion, peeled and chopped. When the onions are lightly browned, add about 3 large cloves and garlic that have been peeled and chopped, use more if you wish. Immediately after adding the garlic, add ½ cup flour and stirring constantly, cook until the flour is lightly browned. Pour in 2 quarts of chicken broth and about 1 1/2-2 cups roasted peeled and chopped green chile. Stir constantly until the gravy is thickened. Add 3-4 cups cooked chopped chicken. Reduce heat to a low simmer and stir on occasion to keep from sticking.

Now mix up the dumpling dough. Take two cups flour in a large bowl, add 2 tsp. baking powder, 1 tsp salt and 1 tsp. baking soda. Stir until all are mixed well. Melt about 2/3 cup butter and stir into the flour mixture and mix together, then stir in 1 cup grated sharp Cheddar cheese and ½ cup grated Parmesan. Beat together 1 egg, ½ cup roasted peeled and chopped green chiles and about a cup of buttermilk. Stir this into the flour mixture until well blended. If too dry, add more buttermilk, if to wet, more flour. Then spoon the mixture on top of the simmering stew, cover and cook about 20 minutes. At that time stick a toothpick in the center of one of the dumpling, if done it will come out clean. Top each serving with some more grated cheese if you wish.

If you wish, you could do this with a beef stew or even a pork stew.   Would also be a good way to use up leftover turkey at Thanksgiving.   

Be sure to use a high quality roasted green chile, preferably Hatch.   I use the jarred 505 green chile that you can order from 505 or sometimes can be found in local grocery stores, the Topeka WalMart carries it.      

Chicken Soup with Matzo Balls

I love chicken soup, with rice or noodles or thickened into a stew with dumplings on top.   It is all good.   But surprisingly enough, I've had never matzo balls.  I've read about them.  Often wondered what they taste like, but never eaten them.   Recently Aaron asked me to try making matzo ball soup and I agreed to do so.   I did some research, looking at various recipes and what it should be like.   I came across one recipe that looked easy to make, so I got the stuff to make it and gave it a try tonight.   Turned out very good too.   Aaron liked it as well.   So here is how I did it. 

4 eggs
2 tbsp.  melted chicken fat, oil or melted butter
1 cup matzo meal
1/4 cup water, chicken broth or seltzer water/club soda (all the tips I read say that soda water gives a lighter matzo ball and that was what I used)
salt and pepper to taste
about 2 quarts of chicken soup with your favorite vegetables (I kept it simple: onion, celery and carrots)

Stir the fat into the matzo meal and combine well.   Beat the eggs and the soda water together well, then stir into the matzo meal and add salt and pepper to taste.   Mix well and then chill for at least an hour.    After it is well chilled, heat the soup to a boil and then form the matzo mixture into small balls, about 12-14 for this amount of mixture.   Drop the balls into the hot soup, lower the heat to a simmer and then cover the pot.   Simmer for 30-45 minutes.   Eat!  

Some of the other tips I read said you can add some finely chopped herbs or onion to the matzo mixture or add some other spices.   

Thai Influenced Chicken Coconut Soup

3 tbsp. vegetable oil
1 medium onion, peeled and thinly sliced
1-2 serrano peppers, halved seeded and thinly sliced
3 tbsp. each:   lemongrass paste, garlic paste and ginger paste
3 heaping tbsp. Thai red curry paste
1 cup julienned carrots
8 oz. pkg. shitake (or any other kind) mushrooms, thinly sliced
a small handful of fresh snow peas, washed, tailed and thinly sliced
1 quart chicken or vegetable broth
2 cans of coconut milk
2-3 cups cooked chicken, shredded
1 1/2 cups fresh pineapple, sliced
3 tbsp. brown sugar
chopped basil or cilantro leaves for garnish
lime quarters 

Heat the vegetable oil in a dutch oven then fry the onion, peppers, carrots and mushrooms until they begin to brown.   Add the lemongrass, garlic, ginger and curry pastes.   Stir fry a minute or two, stirring constantly, until very fragrant.    Add the chicken broth and chicken, then simmer about 30 minutes.   Add the coconut milk, pineapple, brown sugar and snow peas.   Simmer a few more minutes, then serve.    Garnish each bowl of soup with some of the basil or cilantro.    Each person can add lime juice to taste.    Enjoy!

Variations:   Make this vegan by omitting the chicken broth and chicken.   If you like, you could use some cubed tofu instead.

Omit the chicken and add some raw peeled shrimp or sliced scallops or cubed firm fleshed white fish (cod would be good) or add some of all three.   Add them the last few minutes before serving, do not overcook or the shrimp and scallops would become tough.

Add other vegetables that you happen to like.   Bean sprouts would probably be quite tasty, for example  

Ham, Chicken and Corn Chowder

Ham, chicken and corn chowder

1 cup chopped ham

1 cup chopped, cooked chicken

1 small onion, peeled and chopped

1 small green pepper, cored and chopped

about ½ cup chopped celery

2 cans cream corn

1 pkg. frozen corn, thawed

3-4 cups milk or half and half, or fat free half and half

3 tbsp. oil or butter

a pinch of red pepper and some black pepper to taste

Heat the oil or butter, then add the chopped ham, onion, green pepper and celery.   Sautee until the ham and vegetables are lightly browned and tender.   Add the chicken, creamed corn and the thawed frozen corn.    Stir well and heat to a simmer.   Add enough milk or half and half to get the thickness you desire.   Add a pinch of red pepper, some black pepper and continue to heat until just below a simmer.     If you like, you can garnish each bowl with some crumbled bacon or grated cheddar cheese.    Makes enough to feed 2-4 people.

Fried Rice

I love Chinese food, but it is something I just have not had much luck making at home.   Even the simple fried rice has eluded me, until now.   I recently came across a recipe for a homestyle fried rice (which I adapted to what I had on hand) that turned out just the way I had imagined it would and how I dreamed it would.   I like to pair this with the honey glazed pork I posted earlier in the blog.   I don't think you will be disappointed.

 

2 ½ tbsp. vegetable oil

1/2 onion, finely chopped

1 stalk of celery, finely chopped

2 cloves garlic, chopped

1 1/2 in. piece ginger root, peeled and chopped

2 eggs, beaten

¼ tsp. sesame oil

¼ tsp soy sauce

1 cup peas

1 cup carrots

1/2 onion, sliced

1 stalk celery, sliced on the diagonal

4 cups cooked rice, cooled

3 tbsp. soy sauce

1/2 tsp. sesame oil

Pour 1 tbsp. oil in a nonstick pan, then add the finely chopped celery, chopped onions, ginger and garlic then cook until starting to brown a bit.  Remove from pan and set aside.   Let the pan cool a bit and while it does so, combine the following:  the egg, ¼ tsp. sesame oil and ¼ tsp. soy sauce.   Add ½ tsp of the oil to the pan and then pour in the egg mixture, spreading it thinly over the bottom of the pan.   Scramble until done.  Remove from pan and set aside.

Add the remaining oil to the pan and return the onions, garlic and ginger to the pan, with the sliced onion, sliced celery, peas and carrots.   Stir fry for a minute or two, then add the remaining ingredients and cook for another 3 minutes.   Add the cooked eggs and toss for another minute, allow to sit covered for 5-10 minutes, then serve.

For the peas and carrots, I just use a small bag of frozen peas and carrots, thawing in warm water, then draining well.   If you want to add some chicken, just stir fry some chopped fresh chicken when you stir fry the sliced onion, celery, peas and carrots.   For beef or pork, chop some leftover cooked beef or pork and add when you would add the vegetables.   For shrimp, add them at the very last, when you add the rice.   Cook until the shrimp are just pink, they will continue to cook when the fried rice is resting. 

Mama's (and Grandma Casey's) Cornbread Dressing

I love good dressing.   My family never stuffed the turkey or chicken when roasting, the dressing was always either cooked in a separate pan or placed under the mostly cooked turkey.   I always preferred it in a separate pan, as I liked the crusty top, bottom and edges.   Mama's dressing was always done the same way and was very simple.   Stale cornbread, stale white bread, onions, eggs, celery, sage, black pepper, chicken/turkey broth and lots of fat, either butter or chicken/turkey fat.   It was always delicious.    I never asked my mom how she made it and it has taken me several years to figure out her secret.   The most important part is the correct balance of cornbread and white bread, which I learned (by trial and error) is 4 parts stale cornbread to 1 part stale white bread.  Here is what I came up with, this will make enough for a 9x13 inch pan of dressing.   Oh and the difference between stuffing and dressing?   It is the same stuff!   Stuffing is stuffed inside the turkey (well, duh!) and dressing is when it is baked separately. 

I bake a pan of cornbread the night before and after the oven has cooled off, just leave the pan in the oven overnight or until whenever the next day you are making the dressing.   An 8x8 inch pan of cornbread gives you just enough for this recipe.   As for the stale white bread, I often buy a bag of rolls from the discount shelf at the store.  They are usually just right for this recipe.

8 cups stale cornbread, crumbled
2 cups stale white bread, crumbled
1 large onion, peeled and chopped
about 1 1/2 cups celery, chopped (I like to use the inner core with the leafy greens)
2 eggs
1 tbsp. crumbled dried sage (finely chopped fresh sage if you happen to have some) or to taste
1/2 tsp. black pepper  or to taste
1/4 cup butter or chicken/turkey fat or mixture of the two
chicken or turkey broth, 3-6 cups, as you like

Preheat the oven to 350 degrees and grease a 9x13 inch baking dish.  

In a large dutch oven heat the butter or fat and then saute the onion and celery until lightly browned, do not allow to scorch.   While that is cooking, take a very large bowl and add the cornbread, white bread, sage and black pepper.   When the vegetables are done, add about a cup of the chicken broth to deglaze the pan, then pour it all into the breads and seasoning.   Add another 2 cups chicken broth and the eggs, then stir to mix well.   Add more broth until you get it to the correct consistency, this will depend on if you like a dryer or moister dressing.  I like mine very moist, so I add enough broth until it is very wet and slightly soupy.   Spoon or pour into your greased baking dish and smooth out the top.   Bake at 350 degrees for about an hour or until it is well browned and crusty.   Allow to cool slightly before serving.

One thing I like to do for a main dish when I don't want to go to the trouble of roasting a chicken or cook a turkey, is to make chicken and dressing in one dish.   I will buy a deli roast chicken from the store, take the meat off the bone and reserve.   I put the bones and skin in a dutch oven and simmer with packaged chicken broth (about 2 quarts), an onion (washed and halved, but skin left on), a couple carrots and some celery.   After simmering for 45-60 minutes, strain and discard the solids.    I make up my dressing mixture, using the broth (saving back 2 cups for gravy) from the bones.   I put half of the dressing mixture in my baking dish, then top with the chicken meat, spreading it out evenly, then top with the rest of the dressing mixture.   Bake as before.   I then make some gravy with the reserved broth (3 tbsp. oil or butter heated, then adding 2 heaping tbsp. flour, make a roux, brown lightly, then whisk in the 2 cups chicken broth, cook until thick.)

Chinese Honey Glazed Pork

I never have been very good at recreating Chinese recipes at home.   They taste "ok", but nothing really all that special.   However I recently came across a very simple recipe that sounded incredible, so decided to try it.   I took a basic recipe and made some changes.   It turned out fantastic.   Aaron loved it too.   Here is what I came up with.

1 1/2 pounds of boneless pork loin chops
(leave whole or slice or cut into cubes)

1/3 cup rice wine
1 tbsp. soy sauce
2 tbsp. honey
1 tbsp. grated or finely chopped fresh ginger
2 cloves garlic, peeled and finely chopped
1-2 serrano peppers, seeded and finely chopped or 1-2 tsp. crushed red pepper
3 green onions, washed and trimmed, then finely chopped

Spray cooking spray on a large skillet, then heat over medium heat.   When heated add the pork and fry until well browned (if using whole pork chops, cook about 2-3 minutes on each side).   When well browned, remove from the skillet and set aside.  While the pork is cooking, mix together everything except the green onions.   When you remove the pork from the skillet, add this mixture and simmer about 3 minutes.   Return the pork to the skillet and continue cooking until the liquid thickens and turns into a nice glaze.    Add the green onions and remove from heat.   Serve with steamed or fried rice.

If you don't care for pork, use diced raw chicken in place of the pork.   Everything else would be the same.

An Easy Chicken Curry

I like to play around with recipes.  I will find something online and then tweak and change it until it becomes my own recipe.   That is what I have done with this curried chicken dish.   It is something that is easily put together and most of the ingredients are things I usually have on hand.   This curry   is very delicious and one that I think will become a favorite.   Give it a try and let me know what you think.

2-3 pounds of boneless chicken, but into bite sized pieces (I prefer boneless thighs for a more succulent dish)
3 cups coconut milk
1 large onion, peeled and finely chopped
3-4 cloves of garlic, peeled and finely chopped
2-3 green chiles, finely chopped
1/4 cup vegetable oil or ghee is you happen to have it
1 tbsp. finely chopped fresh ginger (optional)
1 tbsp. ground coriander
1 tsp. ground cumin
1 tsp. ground tumeric
1 tsp. ground ginger (unless you used the fresh)
1 tsp. crushed red pepper
1 tsp. ground cardamon
2 tbsp. curry paste (hot or mild as to your taste)
1 tsp. brown sugar
1 tsp. garam masala
chopped cilantro for garnish

Heat the oil or ghee in a dutch oven, add the onion, garlic, green chiles and fresh ginger if you are using them.   Stir fry until the onion is translucent and the others are fragrant.   Add the dry spice and curry paste.  Continue to stir fry another minute or two, stirring the whole time.   Add the chicken pieces and continue to fry until they are sealed all the way around.   Now stir in the coconut milk and sugar.   Bring to a boil, then lower the heat until is it just simmering.  Allow to cook until the chicken is very tender and the sauce has thickened.   Sprinkle the garam masala over the top, then stir into the curry.   Garnish with some chopped cilantro.   Serve with basmati rice or naan or both.   Enjoy!

For a variation, use very tender lean beef or lamb, cut into bite sized pieces in place of the chicken.   Add the meat at the same time you'd add the chicken, simmer until tender.  If the sauce gets thickened before the meat is tender, add a little water and keep simmering.   When the meat it tender, allow to thicken until ready to serve.   If you want to use shrimp or fish, cook the sauce without the fish or shrimp until thickened.   When thickened, add your shrimp or fish and cook just a minute or two.  Do not over cook the shrimp or fish.  Serve as above.

White Chili

I love chili, but sometimes want something a bit different, so I make white chili instead.   It is something that is easy to make on a minutes notice if you are using canned stuff and it is quite tasty.

2 cans Great Northern Beans (4 cups home cooked)
1 onion, peeled and finely chopped
2 cans green chiles or about a cup roasted and chopped chiles (heat level according to your taste)
1 can chicken broth (2 cups)
3 tbsp. flour
3 tsp. ground cumin or chili powder
3 tbsp. oil
3 cups diced cooked chicken

Heat the oil in a dutch oven and fry the onion until lightly browned.   Stir in the flour and cumin or chili powder, then stir in the chicken broth and chopped green chiles.    Cook and stir until thickened, then add the chicken and beans.    Simmer about 10 minutes.    Serve topped with grated cheddar or Monterey jack.   Enjoy!

Oriental Turkey Burgers

I like to use ground turkey and chicken, but find they can be a bit bland.   So I've been experimenting with ways to spice it up.    This is a simple burger idea I've come up with and find it to be quite tasty.   You could also use the same mixture for meatballs, cover with a nice stir fry or sweet and sour or teriyaki sauce and serve over rice.  

2 pounds ground turkey or chicken (ground pork works well too)
1 bunch green onions, cleaned and chopped
2 inch piece of ginger root, peeled and very finely chopped (or use 1/2 tsp. dried ground ginger)
3-5 cloves garlic, peeled and finely chopped
2 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. fish sauce (optional)
2 tbsp. vinegar
a dash of red pepper flakes
1 egg
1/2 cup dry bread crumbs

Mix all together very well and allow to chill an hour or so for the flavors to mellow.   Form into 8 patties and pan broil or grill until done in the center.   If you like,  you can brush them with some teriyaki glaze while cooking and serve topped with a slice of grilled pineapple.

Curried Chicken with Cauliflower and Potatoes

This one is easy, just use what you have and vary the amounts according to your taste.

1 1/2 lbs. boneless chicken, cut into bite sized pieces
about 2-3 cups cauliflower cut into bite sized pieces
4-6 new potatoes, scrubbed and cut into eights
2 inch piece of ginger root, peeled and chopped
4-5 cloves of garlic, peeled and chopped
1 onion, peeled and thinly sliced
2 tbsp. curry paste, hot or mild as to your taste
1 tsp. tumeric
1 tsp. paprika
1 tsp. cumin seed
1 tsp. whole black mustard seeds
1/2 tsp. ground coriander
1/2-1 tsp. crushed red pepper
1/3 cup vegetable oil
2 cups diced tomatoes, with juice
1 can coconut milk or chicken broth, your choice
1/2 tsp. garam masala

In a large dutch oven heat the oil until shimmering, then add the cumin seeds and mustard seeds, cook stirring until they being to pop.   Quickly add the garlic, ginger and onion, continue to fry until very fragrant, add the curry paste, coriander, red pepper and paprika.   Stir fry 3-4 minutes, then add the chicken and cook until well sealed on each side.     Place the cauliflower and potatoes on top, add the canned tomatoes and coconut milk/chicken broth and reduce heat to a simmer.    Cover and cook until the vegetables are tender.   Remove the cover from the pan and continue cooking until the gravy is to the thickness you prefer.   Sprinkle with the garam masala, stir and serve with rice and naan.

Chicken Noodle Casserole

2-3 cups, cooked, diced chicken
1-1 1/2 cups chopped onion
1 cup chopped celery
1 1/2 cups chopped mushrooms
1/2 cup chopped carrots
1/2 cup butter or oil
1/3 cup flour
1 1/2 cups chicken broth
1- 1 1/2 cups milk or half and half
salt and pepper to taste (or some Mrs. Dash)
3- 3 1/2 cups grated cheddar, I prefer sharp
half of a 12 oz. bag of wide egg noodles

Heat a large pot of water until boiling.   Add the noodles and cook until tender.   Drain and set aside.

Meanwhile, in large dutch oven, heat the butter or oil and add the onions, celery, carrots and mushrooms.   Saute until lightly browned and tender.   Sprinkle the flour on top of the cooked vegetables and stir well.   Cook for a few minutes, then stir in the chicken broth, stirring until thickened and smooth.   Stir in the milk, starting with about 1 cup and cook until it is like a thick gravy, adding more milk to get the right consistency.    Stir in one cup of the grated cheddar cheese and stir until incorporated into the sauce.   Add the chicken, the noodles and season to taste.   Spoon into a nice baking dish and cover with the remaining grated cheese.   Bake at 350 degrees about 30-45 minutes.   It should be bubbling and the cheese melted.   If you like, you can brown it just a little bit.   Cool slightly before serving.

Options:   replace the chicken with about 2 cups drained chunk light tuna.   Everything else is the same.

If you want to make a vegetarian casserole, omit the chicken and use vegetable broth instead of the chicken broth.   Then stir in a couple cups lightly cooked vegetables to your taste.

Curried Spinach and Chicken

This is a very good curry that I enjoy making.   Make it as hot or as mild as you like.   Serve it with rice and naan, garnished with some chopped cilantro.

Curried Spinach and Chicken

1 lb. fresh spinach or 12 oz. pkg. frozen spinach, thawed
1 inch piece of fresh ginger, peeled and chopped
3-4 cloves garlic, peeled and crushed
1-2 jalapeno peppers, seeded and chopped
1/2 cup water
3 tbsp. vegetable oil
2 cups diced tomatoes (15 oz. can)
1/2 tsp. black pepper
1 large onion, peeled and thinly sliced
2 tbsp. curry paste (hot or mild as you prefer)
1 tsp. salt
1/2 cup yogurt
1 1/2 lbs. chicken, cubed
1/2 tsp. garam masala (optional_
1/2 cup heavy cream (optional)

If the spinach is raw, blanch in the 1/2 cup water until wilted.   Otherwise, place the spinach, water, ginger, garlic and jalapeno in a food processor and process until smooth.   Set aside.   Heat the oil until very hot, then add the onion and fry until nicely browned.   Add the tomatoes to the pan and simmer a couple of minutes.    Then add the spinach and spice puree and simmer a few more minutes.    Add the salt, pepper and about 1/3 of the yogurt, stirring constantly until blended, then add another 1/3 of the yogurt, stirring it in and finally the last of the yogurt, stirring it in.   Simmer another minute or two, then add the chicken.   Bring to a simmer, then lower the heat so it just barely bubbles.   Simmer until the meat is tender, about 30 minutes or so.   Watch it closely so it doesn't stick and add small amounts of water if it looks like it is getting too thick or starts to catch.   When it is ready to eat, add the garam masala and cream if you are using them.   Simmer another minute then serve garnished with some chopped cilantro.   Eat with rice and naan.   Enjoy!

Chicken and mushroom in cream sauce

I came up with this playing around in the kitchen.   Turned out pretty good too!  I used boneless thighs, but you could use other kinds of chicken or even pork chops for this dish.   I served it with buttered noodles, but it would be just as good with rice or some kind of potato.   Hope you like!

1 1/2-2 pounds of boneless chicken thighs
1 1/2 cups flour
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. poultry seasoning
(or use any kind of seasoning you happen to like)

Heat 1/4 cup butter in a large skillet with 2 tbsp. olive oil.   Mix the spices and flour together and flour the chicken pieces well.  Reserve remaining flour.   Fry in the hot oil and butter and well browned on both sides and almost done inside.   Remove from the skillet and add a thinly sliced medium onion, fry until lightly browned, then add 8 oz. of sliced mushrooms.   Saute until both are soft and well browned, take care not to burn though!   Take 3 tbsp. of the reserved flour, sprinkle over the onion and mushrooms, fry for about a minute, then add 2 cups (1 can) chicken broth.   Stir well and then simmer for a minute or two, then return the chicken pieces to the skillet.   Simmer until the broth is thickened and the chicken tender.   Just before serving stir in 1/4 cup cream and simmer another minute or two.   Enjoy!

Parsi Chicken Curry

If you are a reader of my blog then you know that I am a big fan of Indian food.   I love to make it and Aaron and I both enjoy eating it.   So I'm always on the look out for new curry recipes.   I did some research online this week and came up with this recipe, which I adapted to our tastes.   Here you go:

Parsi Chicken Curry

2 tsp. crushed red pepper

2 tsp paprika

1 tsp. ground ancho chiles (optional)

1 tsp. ground cumin

1 tsp. sesame seeds or tahini

½ tsp. ground clove

½ tsp. ground black pepper

½ tsp. ground cinnamon

1 tsp. ground cardamom

2 inch piece of ginger root, peeled and cut into pieces

5 cloves garlic, peeled and quartered

1 small onion, peeled and sliced

1 tsp. salt

Place all of these ingredients into a food processor and blend until it forms a paste, the smoother the better.  Use a few tablespoons of water if necessary.   Then heat about 1/3 cup oil in a large skillet.   Add the paste and fry about 5 minutes, stirring constantly and watching that it doesn’t scorch.

Next add 1 ½ pounds of boneless chicken cut into bite sized chunks, boneless thighs are the best for this dish.   Cook until the chicken is sealed on each side, making sure the sauce doesn’t scorch.   Drain a 14 oz can of diced tomatoes, then add the drained tomatoes to the pan and cook another 5 minutes.  Add the salt and a 14 oz. can of coconut milk.   Simmer about 20 minutes, stirring every so often so it doesn’t stick.   Just before serving stir in 1 tsp. garam masala and 1 tsp. cider vinegar.   Serve with rice and naan.

You can substitute 3-5 fresh, red chiles for the dry chiles if you like.   You may also increase the amount of either chiles if you like it hotter.  

Serve it with rice and/or naan,    And as always, enjoy!

Cream of Mushroom Soup

I love mushrooms.   I tend to put them in everything.   And when you talk about comfort food, nothing beats cream of mushroom soup.   Like most of us, I grew up eating Campbell's Cream of Mushroom Soup.   And my mom used it all the time for casseroles, etc.   I still like it!   But as I grew older, I wanted something with more flavor and sophistication.   So I decided to try making my own.   I found all sorts of mushroom soup recipes, that often called for all sorts of exotic or unusual ingredients.    But were often lacking in a good solid mushroom flavor.   So I decided to try making my own recipe.   This is what I came up with.

1 pound sliced mushrooms, I prefer using baby bellas for this recipe, but if you have other kinds you would rather use, go ahead.
1 small onion, peeled and finely chopped
4 tbsp. butter
2 tbsp. flour
2 cups chicken broth or vegetable stock
1 3/4 cup milk or half and half
1/4 cup heavy cream
salt and pepper to taste
a pinch of red pepper

Heat the butter and when hot add the chopped onion, fry until starting to brown.  Add the sliced mushrooms and cook a couple of minutes, stirring frequently.  Cover the pan and allow to steam for about 6-7 minutes, they will wilt then begin to brown a bit.   Be careful they don't burn!   Add the flour and stir, cooking about a minute, then add the broth and milk.   Stir well to blend, then bring to a simmer and cook until it thickens slightly.   Add the seasonings and the cream.   You can either eat it like this with the slices of mushroom floating in the soup or for a smoother texture blend in a blender or food processor until smooth.   Once you try this,  you'll never miss Campbell's!

For a heartier version, take some raw chicken and finely mince it.   You will want about 1 cup minced chicken.   Fry it with the onion and mushrooms, following the recipe as above.   The only other difference would be to increase the flour to 3-4 tbsp., making a thicker soup.