Friday, December 19, 2014

Indian Butter Chicken

A says this is one of his favorite foods I've cooked all year, and I have to agree with him. This was very delicious- especially the next day when the flavors had a chance to marry. This isn't too difficult to make, and it's a good dish to serve to guests (provided they like curry of course). I didn't have any garam masala so I just used curry powder.

The recipe is from The Kitchen Paper. I hope you like it!

  • 6 tablespoons butter, divided
  • 1 pound chicken breasts, but into 1" chunks
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 tsp curry powder
  • 1 Tbsp fresh grated ginger
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • 14 oz tomato sauce
  • 1 pint cream
  • salt & pepper
  • lime & cilantro, for garnish
  •  rice for serving

Monday, July 21, 2014

Honey Sesame Chicken

I have been using the crock pot almost non-stop this summer. It has made cooking so much easier. Fewer dishes are required, less time in front of the stove, and more deliciously moist results.

Here's a particularly delicious meal: Honey Sesame Chicken. I found the recipe here but I left out the ketchup because I really don't see why it was included in the first place. This is supposed to be an Asian dish, so why would there be ketchup in it? In my opinion, the recipe is delicious without it. Also, I used chicken breasts instead of thighs.

  • 1 lb. boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup of honey
  • ½ cup of soy sauce
  • 2 tbsp. oil
  • 2 tablespoons garlic powder
  • 1 red onion
  • 1 tablespoon red pepper flakes
  • 1-2 tablespoons corn starch
  • Sesame seeds, toasted (these can be found in the spice asle)
  1. Place the chicken breasts in the crockpot insert and sprinkle salt and pepper on both sides.
  2. In a medium sized bowl, combine honey, soy sauce, oil, garlic powder, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
  3. Cook on low for 3-4 hours or high for 1½-2½ hours.
  4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
  5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top
  6.  Enjoy!

Monday, April 21, 2014

Stuffed Jalapeños for Easter

It was great to see my family for Easter!

I made this recipe:

30 jalapeños
1 package bacon
4 packages cream cheese
1 triangle Parmesan cheese 
3 teaspoons cumin
3 teaspoons oregano
3 teaspoons garlic powder
salt and pepper to taste

1. Soften cream cheese, grate Parmesan, mix together in bowl. Add spices.
2. Fry up bacon, pat grease off with paper towels, slice into small pieces. Add pieces to cheese mixture.
3. Wearing disposable gloves, slice jalapeños in half. Using melon baller or spoon, scrape out seeds and innards.
4. Spoon cheese mixture into jalapeños, place on cookie sheet.
5. Bake at 400 until cheese is bubbling and brown.
6. Enjoy!  

Monday, June 10, 2013

Chicken and walnut stir fry with hoisin sauce

We recently moved, and our new kitchen is so much bigger and better than our last one. It's been really fun to feel like I actually have room to cook for the week.

This recipe is an adaptation of Mark Bittman's 10 Minute Stir Fry from his cook book The Minimalist Cooks at Home. It can also be found here.

1 1/2 lbs organic chicken breast, cut in small pieces
1 green pepper, sliced small
1 red pepper, sliced small
1 jalapeño, sliced small
3 tablespoons hoisin sauce
2 tablespoons water
1 tablespoon peanut oil
1 cup walnuts
a few cups of brown rice

1. Boil your rice
2. Throw peanut oil in large pan on high
3. After 1 minute, throw veggies in pan. Wait 1 minute, then stir and wait another.
4. Add chicken, wait 1 minute, stir, wait 1 minute, stir again. Cook fully.
5. Add hoisin sauce, walnuts, and water. Stir until hot.
6. Serve with rice

Sunday, January 13, 2013

Santa Fe Cheese Soup

I inherited this recipe by searching through my Mom's large collection of recipes. It was clipped out of a newspaper, and I apologize for not recalling the source. I made this last night and it was delightful!

Makes 5 cups of soup
2 large carrots, cut in 1“ pieces
1 medium onion, cut in 1“ pieces
1 small apple, cored and cut in 1“ pieces
3 small jalapeño or serrano chiles, seeded
3 Tbsp butter
2 cups chicken stock
1/2 cups dry white wine
6 Tbsp flour
2 cups milk
6 oz cheddar, grated
6 oz monterey jack, grated
Salt and pepper
1/2 cups cilantro, minced
2 sm plum tomatoes, seeded, diced

Mince first 4 ingredients with steel blade in food processor. Melt butter in heavy large saucepan over medium-low heat. Add minced carrots, onions, apple and chilies and cook until softened. Add stock and wine, bring to boil. Reduce and simmer gently for about 30 minutes.

For a Rustic Soup: Puree vegetable until smooth, about 2 minutes. Place flour in bowl. Gradually whisk in half of milk, making a smooth paste. Mix into vegetables and add remaining milk. Cook over medium heat until slightly thickened. Stir cheeses into soup. Cook over medium heat until smooth. Season to taste. Mix cilantro and tomatoes. Ladle soup into bowls and spoon a dollop to tomato mixture into center of each.
For more Refined Soup: Puree vegetable until smooth, about 2 minutes. Press through fine strainer into bowl. Place flour in large bowl. Gradually whisk in half of milk, making a smooth paste. Mix in vegetables and remaining milk. Return to saucepan and cook over medium heat until slightly thickened. Stir cheeses into soup. Cook over medium heat until smooth. Season to taste. Mix cilantro and tomatoes. Ladle soup into bowls and spoon a dollop to tomato mixture into center of each.

Wednesday, January 02, 2013

Book List 2012

1. How to Suppress Women's Writing- Joanna Russ
2. The War Against Women- Marilyn French
3. A Passion for Friends- Janice Raymond
4. Daughters of Earth: Feminist Science Fiction in the Twentieth Century -edited by Justine Larbalestier
5. For Crying Out Loud: Women's Poverty in the United States- edited by Diane Dujon and Ann Withorn
6. Runaway and other stories- Alice Munro
7 Ishmael - Daniel Quinn
8. Woman Hating- Andrea Dworkin
9. Enlightened Sexism- Susan Douglas
10. Girls Like Us- Rachel Lloyd
11. On Killing: The Psychological Cost of Learning to Kill inWar and Society-Lt. Col. Dave Grossman
12. Cold Comfort Farm - Stella Gibbons
13. Bellwether-Connie Willis
14. I Capture the Castle- Dodie Smith
15. The Hunger Games- Suzanne Collins
16. Catching Fire- Suzanne Collins
17. Mockingjay- Suzanne Collins
18. Man's Dominion- Sheila Jeffreys
19. Refusing to be a Man- John Stoltenberg
20. The Mismeasure of Woman - Carol Tavris
21. The Guernsey Literary and Potato Peel Pie Society Mary Ann Shaffer and Annie Barrows
22. Bait and Switch- Barbara Ehrenreich
23. Bossypants- Tina Fey
24. Look Me in the Eye: My Life with Asperger's- John Elder Robison
25. The Prostitution of Sexuality- Kathleen Barry
26. The Flipside of Feminism Phyllis Schlafly and  Suzanne Venker
27. Bright Sided- Barbara Ehrenreich
28. The Left Hand of Darkness- Ursula K. Le Guin
29. Divergent - Veronica Roth
30. Why Does He DO That? Lundy Bancroft
31. Just Like Us Helen Thorpe
32. Sex, Culture, and Justice: The Limits of Choice- Clare Chambers
31. Just Like Us Helen Thorpe
32. Sex, Culture, and Justice: The Limits of Choice- Clare Chambers
33. The Dispossessed- Ursula K. Le Guin
34. Heartburn Nora Ephron

Saturday, December 22, 2012

Pesto Chicken Meatballs

Christmas is coming! This year I am making the holiday meal, and I am very excited to do it. We've got our Xmas lights hung, and our wreath all set up (which the cats continuously attempt to knock down).

Due to the holidays, I have four days off of work in a row, which I am exceptionally grateful for. This will give me the time to get the house in order, and plan the big meal. In the meantime though, there's still hungry people to feed, and that is why I've made these amazing pesto chicken meatballs.

These meatballs have an awesome flavor. The cheese, pesto, and chicken all come together in a moist, delicious fashion. Some meatballs are crumbly, but that is not what I found with these. Pure goodness.

The original recipe comes from Big, Bold, Beautiful Food but I've made some modifications as noted below.

1 lb ground chicken
1/3 c pesto (I use store bought, but there is a recipe to make your own in the link above)
1 small onion, diced fine
1/2-3/4 c bread crumbs
1/4 c grated Parmesan
salt/black pepper to taste
1 egg, beaten
splash of milk (this is not essential; leave it out if you want)

1. Preheat oven to 350 degrees F
2. Mix all ingredients together with hands until fully integrated
3. Roll meatballs (aprox. tablespoon-size) onto aluminum foil-covered baking sheet
4. Bake 15-20 minutes (depending on your oven-- I needed 20). To test for doneness, cut open a larger meatball.

I hope you try these yummy meatballs. They would be great with pasta, as an appetizer, or with a dipping sauce.

Happy holidays!

Wednesday, December 19, 2012

Bacon Corn Potato Chowder

It has been snowy and cold, so this soup was perfect.

I really wish the photo was better, but it is hard to get good lighting in one's kitchen after dark.

The recipe comes from here. It is not copy/paste-able, so I assume the author doesn't want me putting it on my own blog. So, I'll just link to it and say I hope you enjoy.

Friday, October 26, 2012

Mulligatawny on a Snowy Thursday

Finding my most recent mulligatawny recipe put me in the mood to make it again. I thought the last recipe was a bit spring-like for my tastes-- as we were in the midst of a cold, snow-covered day, I opted for a more wintery version. I made this up myself based on my previous recipes and what I had in the house. I think lentils work really well in this soup, though the grocery didn't have any red ones. Also, I really like chicken in this soup, as well as celery and apples. In fact, I used a whole bunch of vegetables in this delicious, warm soup.

1 cup lentils
1 package chicken breasts
1 tablespoon oil
5 celery sticks
2 apples
4 sprigs cilantro
4 carrots
1 red onion
1 jalapeño
1 inch ginger
2 garlic cloves
4 teaspoons Better than Bullion chicken
4 cups water
2 cups 1/2 and 1/2 
1 tablespoon curry
3 shakes turmeric
1 tablespoon lime juice
6 oz tomato paste

1. Boil 1 cup lentils in 2 cups water, and chop all veggies/fruit.
2. Cook chicken in oil until done, then set aside.
3. Using the chicken grease, fry up all the veggies/fruits until done.
4.  Add water the lentils were cooked in, plus 2 more cups. Add 1/2 and 1/2, Better than Bullion chicken, tomato paste, cilantro, and spices.
5. Using your burr mixer, mix up veggies and liquid to desired consistency.
6. Return chicken to pot and warm.
7. Serve with croutons.

This was so delicious! It is my favorite version of this soup so far.

Thursday, October 25, 2012

Red Lentil Mulligatawny with Apple-Celery Salsa

I made this over a year ago, and totally forgot to blog about it. I'm now placing it here so that in the future, when I want to make it again, I will have this handy reference!

I made mulligatawny soup once before here.

This recipe comes from myrecipes, which really means it came from Cooking Light magazine.

Here it is:


  • Salsa:
  • 2/3 cup finely chopped Granny Smith apple 
  • 1/4 cup finely chopped celery 
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice 
  • Soup:
  • 3 1/2 cups fat-free, less-sodium chicken broth
  • 1 cup dried small red lentils
  • 1 cup chopped onion 
  • 1 1/2 cups light coconut milk
  • 3 tablespoons tomato paste
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground turmeric
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. To prepare salsa, combine the first 4 ingredients; cover and chill.
  2. To prepare soup, combine broth, lentils, and onion in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until lentils are tender. Pour half of lentil mixture in a blender; let stand 5 minutes. Process until smooth. Pour pureed lentil mixture into a bowl. Pour remaining lentil mixture into blender; process until smooth. Add coconut milk, tomato paste, ginger, cumin, and turmeric; process until smooth. Return coconut milk mixture and remaining pureed lentil mixture to pan. Cover and simmer over medium heat 10 minutes. Remove from heat; stir in 1 teaspoon juice, salt, and pepper. Ladle about 1 cup soup into each of 4 bowls; top each serving with 1/4 cup salsa.