Mom's Summer Chicken Curry

Great dish to have in the summer, quick to prepare, easy to clean up, and delicious!

2 to 3 boneless skinless chicken breasts, cut into bite size pieces
1 large bell pepper, cut into bite size pieces
1 large onion, cut into bite size pieces
2 large cloves garlic, minced
1 tablespoon freshly grated ginger
2 to 3 tablespoons red curry paste
1 can coconut milk (shake well before opening)
juice of 1 lime
2 tablespoons soy sauce
2 tablespoons kecap manis (Indonesian soy sauce)
1 tablespoon fish sauce
thinly sliced Thai basil

Start rice to cook before starting curry.  Cook chicken in large skillet over medium high heat.
When chicken is no longer pink, add pepper, onion, garlic, and ginger.  Cook for 3 or 4 minutes, then add curry paste, coconut milk, lime juice, soy sauce, kecap manis, and fish sauce.  Stir well.  Cook for additional 5 to 7 minutes.  Taste and add more kecap manis or soy sauce if needed.  Turn off heat and stir in basil.  Serve over rice and enjoy!  (Pretty amazing if you can watch a space launch while you are eating!)

Mom's Asian Dumpling/Noodle Soup

Mom's Asian Dumpling/Noodle Soup


For when you want something warm to serve with sushi...I made this up with what we had on hand (after reading several recipes online).  Think of this as a rough outline, then fill in a desired.

1 32 ounce carton chicken broth
1 carrot, scraped or diced
1 celery stalk, diced
1 bunch green onions, sliced
1 Tbsp grated fresh ginger (I keep some in the freezer)
3 cloves garlic, peeled and smashed
1/2 cup frozen peas
1 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp oyster sauce

Bring these ingredients to a boil, add

Dumplings, soba noodles, angel hair pasta, be creative

Cook till done, serve in bowls with big spoons.

Fill-ins...
Bok choy, chopped and added with dumplings
Siracha, hot sauce, Korean bean paste
Diced chicken
Serve with cilantro or bean sprouts
Eat all the dumplings and cook rice in leftover broth

MK's "I have a cold, but I don't want chicken soup" Soup

MK had a bad cold last week and wanted a bowl of soup, but not boring old chicken soup.  So she started naming some ingredients, and K chimed in with some, and the soup pot came out!  This soup is so good, and if you make some cheesy squash biscuits to serve along side, it will make anyone feel better!

1 tbsp. butter
2 carrots, cut into bite size pieces
1 good size onion, cut into bite size pieces
2 stalks celery, cut into bite size pieces
2 cloves garlic, minced
1 can hominy
1 cup frozen corn
1 can Rotel tomatoes
1 can chicken stock
1/2 lb Italian sausage, browned

Put a tablespoon of butter in the soup pot.  Add carrots, onions, celery, and garlic.  Cook over medium heat until veggies start to soften.  Add hominy, corn, tomatoes, chicken stock, and sausage. simmer for 20 minutes (while the biscuits bake) and serve in big mugs.  If you didn't make the biscuits, you can serve with parmesean cheese.

Follow this link for the biscuits, you won't be sorry!
http://www.littlehouseliving.com/yellow-squash-cheddar-biscuit-recipe.html

Fruity Braised Chicken

This is my version of a recipe for Bistro Braised Chicken from Cooking Light magazine.

Fruity Braised Chicken

2 large boneless, skinless chicken breasts
2 teaspoons butter
2 carrots, sliced
1 medium onion, peeled and chopped
2 stalks celery, sliced
1/2 tsp thyme
1/4 tsp sage
2 teaspoons good mustard
1 14-ounce can low sodium chicken broth
1 good-sized apple or pear, chopped
salt and pepper to taste

Spray large non-stick skillet with cooking spray, heat pan over medium heat. Lightly season chicken with salt and pepper, add to pan, and brown on both sides. Remove chicken to plate. Add two teaspoons butter to pan, along with carrots, onion, and celery. Cook for 5 minutes, stirring occasionally. Add thyme, sage and mustard. Add chicken broth, scraping pan to loosen any brown bits, bring to a simmer. Add chicken back to pan, cover and reduce heat to simmer. Let cook for 30 minutes. Cook egg noodles or rice to serve with the chicken. Do the usual, you know, unload the dishwasher, make tea, set the table, call your mother. Uncover, add fruit, let sauce reduce for 10 minutes. Taste to see if it needs any more salt and pepper. Enjoy!

Split Pea Dal with Cauliflower and Spinach

One of the great things about getting K. in the kitchen to expand her cooking repertoire is that I just supervise!  This meal is easy, inexpensive, and flavorful.  Serve it with rice and nann bread, slice up a mango for dessert, and Bob's your uncle!

Split Pea Dal with Cauliflower and Spinach

1 cup dried yellow split peas
1 bay leaf
2 cups chopper cauliflower
1 tsp salt
1 tablespoon butter
1 cup chopped onion
1 1/2 teaspoon minced fresh ginger
2 cloves garlic, minced
1 to 2 teaspoons curry powder
4 cups torn fresh spinach, or one package frozen, chopped spinach


Wash the peas and put in a large pot.  Cover with 2 and 1/2 cups water, add bay leaf.  Cover pot and bring to a boil.  Reduce heat and simmer, with lid slightly ajar, for 50 minutes to an hour, until peas are tender.  Add cauliflower, 1 cup water, and salt.  Simmer 15 minutes.  While cauliflower is cooking, saute the onions, garlic, and ginger in the butter in a small frying pan.  When onions are translucent, add the curry powder to the pan.  Cook for another minute or two, then add onion mixture to peas.  Simmer, uncovered 15 minutes until thickened.  (Side note: start the rice, set the table, make ice tea, heat the nann bread.) Stir in fresh spinach and cook until wilted, about 5 minutes.  Taste for seasoning, you may need to add more curry powder or salt.  If using frozen spinach, add block of spinach when you add the cauliflower, omitting the added water.  Serve and enjoy!

This recipe is adapted from a recipe in Cooking Light magazine, trying to make it simpler and more suited to a limited spice cabinet.

Red Beans and Rice with Turkey Kielbasa

K. will be living off campus in the fall for the first time, and she will be cooking some for herself instead of depending on a meal plan.  This is easy to prepare, will provide lots of meals, and it is a dish she loves (and knows how to make!), so I am posting this especially for her!

Red Beans and Rice with Turkey Kielbasa

1 pound dry red kidney beans
1 tablespoon olive oil or vegetable oil
2 medium onions, finely chopped
1 stalk celery, finely chopped
1 green bell pepper, finely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
3 bay leaves
1 teaspoon black pepper
3 cloves garlic
32 ounce carton chicken broth (low sodium)
1 tablespoon tomato paste
1/2 to 1 teaspoon hot sauce
1 package (14 to 16 ounces) turkey kielbasa or smoked sausage, cut into 1 inch chunks
Salt to taste
Rice

Rinse beans.  Place them in a large pot and add water to 2 inches above beans.  Cover and bring to a boil and boil for two minutes.  Turn off heat and let sit for 1 hour.  Drain and rinse beans.  Return to large pot, cover with chicken stock and bring to a simmer.  Chop vegetables.   Add oil to a large skillet over medium heat. Add onions, celery, bell pepper, and garlic.  Cook until vegetables are soft, about 10 minutes. Add vegetables to beans, along with the seasonings and tomato paste.  Using the same skillet, brown the kielbasa over medium high heat.  Cook beans for 1 to 1 1/2 hours, stirring occasionally.  After 1 hour and 15 minutes,  add kielbasa to beans and start the rice.  When rice is done, taste test a bean to check for tenderness.  Add salt to taste.  Serve beans over rice, with hot sauce on the side.  Enjoy!

Party Pork Barbeque

This recipe is from Grandma Katie.  I haven't got a clue why it is called Party Pork Barbeque, it should be something like Sweet and Sour Pork, but its not.  You can really stretch this by adding more veggies and pineapple, or more pork.  Cook plenty of rice to serve it over and you should have some for leftovers!

Party Pork Barbeque
1 to 2 pounds lean pork
1/2 cups flour
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 vegetable oil
1 large onion
1 bell pepper
3 stalks celery
3 carrots
3/4 cup catsup
2 tbsps mustard
1 large can pineapple chunks or tidbits in pineapple juice
1 tbsp Worcestershire sauce
Wow, it looks like a lot of ingredients, but it is an easy recipe.  Put the flour and spices in a lunch size paper bag or gallon ziploc bag, close the top and shake to combine.  Cut the pork into bite size pieces, drop them into the flour mixture.  Close the bag of pork and flour, shake well to coat the pork with the flour mix.  Add the oil to a large skillet and let it get hot.  Add the pork, cook over medium heat, throw out the bag with flour mix.  Keeping an eye on the pork, start cutting the veggies into bite size pieces and add to skillet.  When pork is browned and veggies have cooked for 5 or so minutes, add the remaining ingredients, including the juice from the can of pineapple.  Cover and let this cook for 30 minutes, stirring occasionally. Start the rice, set the table, make tea, start a load of laundry. And there you have it, dinner!

Blonde Brownies

I love Blonde Brownies!  This recipe makes some of the best brownies ever.  It came from a 1954 Carolina Farmer magazine that I found in my Grandma's house (along with some fabrics and handsewn nine-patch blocks) long after she passed away.  The magazine was quite musty, so I copied down the recipe and threw the magazine away.  Now you know what I want for Mother's Day!

Blonde Brownies

1/4 cup shortening, melted
1 and 1/2 cups brown sugar, packed
2 eggs
1 tsp vanilla
1 cup flour
1 and 1/2 tsp baking powder
1/2 tsp salt
1 cup nuts, chopped (pecans are the best!)

Mix shortening, sugar, eggs, and vanilla.  Mix flour, baking powder, and salt together. Add flour mixture to wet ingredients.  Stir in nuts.  Bake in greased 7 x 11 pan at 350 degrees for 25 to 30 minutes.  Serve warm with ice cream whenever you need a favor from me!

Banana Cupcakes

This recipe came from my mom, I don't really remember her making them, but I know the recipe came from her!  To me, they taste more like muffins than cupcakes.

Banana Cupcakes
1/2 cup shortening
1 cup sugar
1/4 cup buttermilk
2 eggs
1 tsp vanilla
2 cups self-rising flour
1 tsp cinnamon or apple pie seasoning
3 ripe bananas
Mix shortening, sugar, buttermilk, eggs, and vanilla together until smooth.  Add flour and spices, add bananas. Mix for 2 minutes. Butter cupcake tin and bake at 350 degrees for 20 minutes.  Makes 12 large cupcakes.

Irish Soda Bread

I love Irish Soda Bread. I never had it before I meet your Dad, but now consider it a must have food! Its easy and quick to put together, we've made up to 8 batches a day before for St. Patrick's Day church suppers, and no telling how many batches for kids to take into to school. Have plenty of butter on hand for serving. This recipe comes from Pat O'L., whose husband Joe was one of Grandma's cousins.

Irish Soda Bread

5 cups self-rising flour
2 tablespoons sugar
3/4 cup raisins
1 teaspoon baking soda
3 cups buttermilk

Mix flour, baking soda, and sugar. Add raisins and stir, Add buttermilk and mix well. Knead on a floured surface, adding flour until dough is not sticky. Cut dough inn half. Shape each half into a round loaf. Put on a baking sheet covered with parchment paper. Cut an x into the top of each loaf, about half way into the loaf. Bake at 350 degrees for 45 to 50 minutes. Stick a knife into the loaf, if it comes out clean, the bread is done. Pass the butter!

Molly's Cheese Muffins

This recipe is from the paper. These are really good muffins, but they are best when they are hot!

2 sticks very soft butter
1 cup sour cream
2 cups self-rising flour
2 cups grated sharp cheese

Add ingredients to a big bowl in order, hand stirring after each one. Spoon into muffin cups lightly sprayed with cooking spray. Bake at 350 degrees for 15 to 20 minutes, until tops are browned. Serve immediately. These are really terrific baked in smaller muffin tins 'cause you can just pop them into your mouth!

Sausage and Egg Casserole

There are many variations of this casserole around - try any community cookbook and you will probably find one. This version was given to your Grandmama by her next door neighbor, Ann C. I am making this on Monday, cooking it on Tuesday, for a teachers breakfast at B.'s school.

Sausage and Egg Casserole

8 eggs
2 cups milk
1 tsp ground mustard
1tsp salt
1 pound bulk sausage
6 slices of bread
1 to two cups grated cheese

Brown sausage in large skillet, breaking it up as it cooks. While sausage is browning, crack the eggs into a large bowl and beat with whisk. Add milk, salt, and mustard to eggs (a little black pepper wouldn't hurt). Drain sausage on paper towels. Coat a 9 x 13 glass baking pan with cooking spray. Place bread slices on bottom of pan. Sprinkle sausage on top of bread crumbs. Pour egg mixture over sausage. Sprinkle grated cheese on top of eggs. Cover with plastic wrap and refrigerate. The next morning, bake at 350 degrees for 35 to 45 minutes. I put my casserole in the oven without preheating, so that the baking dish warms up as the oven comes up to temperature.

True Grits

Okay, as Southerners, you should know how to make grits, real grits, not instant, ever. The ratio for grits is 4 to 1, as in 4 parts liquid and one part grits. Pretty simple right? However, grits need to cook for a least 15 minutes and are better if cooked for 20.(And these are quick grits I am talking about, the package says 5 minutes, but I am telling you how to make good grits.) For really good grits, use half water and half milk, with a blob of butter along with the salt. Add plenty of black pepper. For extra special grits, add Lil' Smokies (keep some in the freezer) and/or cheese. So, bring the liquid and salt to a boil, add grits while stirring. Turn down heat to low, and stir occasionally. You can add the Lil' Smokies about 5 minutes into the cooking time, right out of the freezer, 3 or 4 per serving. Add cheese at the end, and stir until melted. There you have it, don't forget to make something else for A., as hard as it is to believe, not everyone eats grits.

Southwestern Skillet

We had this for supper last night, and for some reason, it really hit the spot for me. This feeds six quite easily, even when three of them are teenagers. It is easy to omit or substitute ingredients to suit your taste, pinto beans instead of black beans, guacamole instead of avocado, no olives no problem.

Southwestern Skillet

1 pound hamburger meat
1 onion
3 cloves garlic
1 bell pepper
1 can Rotel tomatoes and chilies
1 and 1/2 cups rice
2 and 1/4 cups water
1 can black beans, drained
1 can corn, drained or i cup frozen corn
1 package taco seasoning mix, low salt
1 small can sliced black olives, drained

salsa
sour cream
lettuce
shredded cheese
tortilla chips
avocado

Pop some good salsa music in the CD player. Brown the hamburger in a large skillet, drain. While hamburger is cooking, chop the onion, garlic and bell pepper. Add the veggies to the skillet along with the meat and cook five minutes more. Add the tomatoes, rice, water, beans, corn, taco seasoning, and olives. Stir well, cover, and cook over low heat 25 minutes or so until the rice is done. While rice is cooking, shred the lettuce, put out the shredded cheese, sour cream, salsa, and chips. Set the table, make ice tea, put a trivet on the table as a landing space for the skillet. Check the rice, when it is done, turn off the heat and cut the avocado. Bring the skillet to the table and serve! Add your favorite toppings and enjoy.

Christmas Pasta

This pasta dish has such seasonal colors that my children decided to call it Christmas Pasta. It makes a good amount, so enough leftovers for lunches.

1 pound package of ziti noodles
1 pound italian sausage
1 onion
2 cloves garlic
1 package frozen, chopped spinach
28 ounces diced tomatoes, undrained
1 tablespoon tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
2 cups (or more) shredded italian cheese

Cook pasta according to directions on package. While water is boiling, start browning the italian sausage in a large skillet. Peel and dice the onion and garlic. Put the frozen spinach in the microwave for 5 minutes (our microwave is fairly lame, so you might only need 4 minutes). Add the pasta to the pot when the water boils. Preheat the oven to 350 degrees. Drain the fat off the sausage, add the onions and garlic, let it cook for 5 minutes or so. Drain the spinach and add to skillet, along with the tomatoes, tomato paste, and seasonings. When the pasta is done, add to skillet. Stir well, and carefully! Spray a large casserole with cooking spray, and add half the pasta. Sprinkle with some of the cheese, add the rest of the pasta, and then the remainder of the cheese. Bake for 20 to 25 minutes, until hot and bubbly. While the pasta is in the oven, wash the pots, set the table, make ice tea, and put a large trivet on the table in anticipation of a great, festive supper!

Cornbread

Colleen came for supper last night. I hadn't realized that she loves cornbread! When Conni was here, he really liked it too. Show your family and friends some love, and make cornbread for them!

Cornbread

Turn the oven on to 375 degrees. If you are going to bake this in a cast iron frying pan, put 1 tablespoon butter in the pan, put the pan in the oven for the butter to melt and for the pan to get hot.

1 cup cornmeal (don't use a cornmeal mix, Dad and A could have an allergic reaction!)
1 and 1/2 cup self-rising flour
1 to 2 tablespoons sugar (not too much, cornbread is not supposed to be sweet!)

Stir these together in a bowl, then add the wet ingredients...
2 eggs
1/4 cup veggie oil (if you have corn oil, use that)
1 cup buttermilk

Mix well, but do not over stir. If you are using the cast iron skillet, carefully remove it from the oven, swirl the butter around the pan to coat the bottom and sides, then add the batter. If you do not have a cast iron skillet, get one. But until then, use a greased cake pan. Bake 20 to 25 minutes until top is a nice golden color. Serve with butter. If you baked it in a cake pan, you can flip it out onto a plate for serving. If you used a cast iron skillet, put a hot pad on the table and serve it straight out of the pan.

Penne Pasta with Sausage and Tomato in Cream Sauce

This is another recipe from the paper - proof that I love my kids, and proof that I love quick and easy-to-prepare recipes! Otherwise known as Addicting Pasta!

Penne Pasta with Sausage and Tomato in Cream Sauce

1 to 1 and 1/2 pounds Italian sausage
1 tsp red pepper flakes
1 medium to large onion
3 cloves garlic
2 tablespoons all-purpose flour
1 can Rotel tomatoes
2 cups whipping cream
1 pound penne pasta

First thing, start a pot of water to boil for the pasta(add a little salt to the water). Brown sausage in a large skillet. If your sausage in in casings, remove the casings first. While sausage is browning, chop onion and garlic, add to pan. Is the water boiling? Add the pasta to the water and stir. When sausage is brown, and onions are tender, sprinkle with red pepper flakes and flour. Stir to combine. Add tomatoes and cream, simmer till mixture thickens slightly. Drain the pasta, serve sauce over penne and put the sprinkle cheese on the table. This is nice served with a salad or peas. Now, don't tell me you don't have time for this!
You can add two cans of tomatoes, but if you do I would only use one can of Rotel. You can use mild or spicy sausage, but I don't recommend it with sweet Italian sausage. You can cut back a little on the cream, and put it in your coffee in the morning!

Root Beer Sloppy Joes

This recipe was printed in the AJC, adapted from 'The Kentucky Fresh Cookbook'. You'll be surprised to know that I make it as published! It is quick recipe, serve with slaw and french fries for an easy dinner.

1 pound ground beef
1 medium finely chopped onion
2 cloves minced garlic
1 tsp chili powder
1/2 tsp thyme
1/2 dry mustard
1/4 tsp salt
1/2 tsp black pepper
1 cup ketchup
1/2 cup root beer or other dark soda

Brown hamburger meat in large skillet until no longer pink. Drain fat off of meat. Stir in onions and garlic and cook for 5 minutes. Stir in seasonings, ketchup, and root beer. Simmer for 15 minutes. Serve on sandwich buns with pickles, hot sauce, and shredded cheese.

Easy Beef Stroganoff

We had this for supper tonight, and I can't believe that I haven't posted this recipe yet! The most difficult part of this recipe is waiting for it to cook, because when the aroma penetrates the house, your stomach starts to grumble!

1 to 2 pounds boneless inexpensive but not fatty hunk of beef
1 envelope dried onion soup
1 can cream of mushroom soup (Healthy Request-it has less sodium, and there is plenty of sodium in the soup)
1/2 of a 16 ounce carton of sour cream

Mix the soups and sour cream in a good size casserole dish. Cut the beef into small bite-size pieces and add to soup mix. Stir together, cover with aluminum foil and bake at 350 degrees for 1 hour. Serve over rice. Aslo serve some green beans, and cooked carrots for some real comfort food, or a salad if you have other things to do while dinner is cooking. You know, other things like make ice tea, set the table, clean up the kitchen, and read blogs.....You can also use leftover beef to make this, tonight I actually used leftover London Broil. If you are of age, you can add a splash of red wine, but not too much because it doesn't really have a chance to evaporate any, and it can taste too strong.

Zucchini/Squash Bread

My DD#1 found this recipe in an old cookbook that belonged to my mother, but we are not sure of the name of the book. We have made this many times this summer using fresh squash/zucchini, or frozen squash/zuchinni. Give it a try, it is really tasty.

Zucchini/Squash Bread
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
½ teaspoon cinnamon
3 cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 teaspoons vanilla
2 cups grated zucchini
½ cups nuts (optional)

Beat eggs. Add sugars, oil, cinnamon, mixing well. Stir in sifted flour, baking soda, baking powder, and salt. Add vanilla. Stir in zucchini and nuts. Pour batter into 2 greased and floured loaf pans. Bake at 325 degrees for about 1 hour or until done
If you use frozen squash, thaw it, and drain it before adding to recipe. I consider this to be one of DD#3's specialties because she has made many loaves and muffins of this!