Thai Peanut Chicken Curry

THAI PEANUT CHICKEN CURRY

4 large boneless, skinless chicken breasts
cut into pieces, saute in 1 TBS canola oil until cooked

Combine in a medium mixing bowl, whisking until smooth:

1/2 cup chunky peanut butter
1 cup chicken broth
1 can coconut milk
2 TBS brown sugar
2 TBS corn starch
2 TBS red Thai curry paste
juice of 1 lime

pour into skillet with cooked chicken, cook, stirring occasionally, until sauce thickens. Serve over coconut rice

STUFFED PEPPERS

STUFFED PEPPERS

PREPARE PEPPERS:
Cut off tops, remove seeds and membranes, set aside (4 large or 6 medium peppers)

IN A LARGE SKILLET:
Brown 1 lbs ground beef, drain fat

ADD:
1 tsp salt
1/2 tsp pepper
2 tsp onion powder
1 28oz can chopped tomatoes
1 1/2 cups cooked rice

MIX WELL
STIR IN:
1 cup grated mozarella

Stuff Mixture into prepared peppers.

Place peppers in a dish baking dish coated with spray Pam.
Spray foil with Pam and cover peppers.

Bake @350 for 1 hour remove foil, sprinkle peppers with additional mozarella and continue cooking until peppers are soft.

If you have extra mixture you may bake it separately in a covered casserole until mixture is hot and cheese is melted.

SLOPPY JOES

SLOPPY JOES

BROWN IN A LARGE SKILLET:
1 lbs hamburger

Drain Fat and return to skillet.

ADD:
1 TBS de-hydrated onion
1/2 tsp salt
1/4 tsp pepper
1/2 TBS paprika
2 TBS brown sugar
1 TBS Worchestire Sauce
2 TBS cider vinegar
1 tsp minced garlic from a jar
1 chipotle pepper
1 tsp dry mustard
1 1/2 cups ketchup
1/2 cup water

SIMMER on low for 15 minutes, stirring frequently

SERVE on Hamburger Rolls

BLENDER QUICHE

BLENDER QUICHE

(Makes it's own crust)

Put in Blender:
3 eggs
1 1/2 cups milk
1 stick butter, melted
1/2 cup bisquick
1/2 tsp salt
dash of pepper

Mix in blender for 2 minutes

Pour into un-greased quiche pan

Sprinkle 1 cup grated cheese on top. Press gently into quiche with a fork.

Bake @ 350 for 40 - 45 minutes

Optional:

Saute green peppers, onions, mushrooms then add to quiche pressing gently with a fork.

Add Bacon bits or tomato slices.

Combine different kinds of cheese for a "zippier" quiche.

FRITTATA

FRITTATA

Saute in a large teflon skillet:
1 TBS butter
1 large green pepper, sliced into 1/2 inch thin strips
1 large onion, sliced into 1/2 inch strips
Set aside

Saute in same skillet:
(add butter as needed)
1 bag simply potatoes hash browns
1 tsp salt
1/2 tsp pepper
Cook until potatoes are done and you have more brown edges than not.
Mix in peppers and onions
Add 1 cup grated cheddar cheese

In a small bowl beat lightly with a fork:
4 eggs
1/2 cup milk

Pour over potato mixture in skillet.
Add 1 cup grated cheese and press down gently into the frittata with a fork
Optional: cover with tomato slices

Cook in skillet until edges are set
Move to 350 oven and baked 20 -30 minutes or until eggs are done

Gently loosen frittata from side of pan
Place serving tray over the frittata, flip over to de-pan.

Serve hot

Options:
Make with asparagas, shrimp and Mozarella cheese
Add bacon, sausage or mushrooms
Use sharp cheese or combination of cheeses

KAHLUA PORK

KAHLUA PORK
Based on recipes by Aniene Porter and Dana Diaz

Line your crock pot with Banana Leaves.

Add:
3 or 4 lbs pork shoulder or butt
2 tsp minced garlic from a jar
1 tsp liquid smoke
1 1/2 to 2 TBS Hawaiian Salt
1 cup water

Cook on Hi until pork falls apart with a fork. (maybe 5-6 hours)
Cool slightly
Remove pork from crock pot, discard banana leaves, reserve broth.

Shred pork discarding bones and fat. Return pork to crock pot. Add reserved broth. Keep Warm.

Serve with rice or (Sorry Dana) on rolls.

Nice with Pineapple on the side.

MOROCCAN CHICKEN with Pickled Lemon and Artichokes

MOROCCAN CHICKEN with Pickled Lemons and Artichokes
Based on a recipe by Yamina Bellaachia

Sautee in a LARGE Skillet:
2/3 cup canola oil
2 big onions, chopped

When onions are tender add:
3 tsp minced garlic from a jar
1/3 cup chopped fresh parsley
1 TBS dry ginger
1 TBS paprika
1 tsp turmeric
1 pinch of saffron
Salt and Pepper
2 pickled lemons* (thinly sliced)
1 TBS lemon juice
1 whole chicken cut up or 3 lbs breast and/or thighs cut into pieces

Add 4 cups of water and simmer until chicken is done.

Add:
1 package frozen artichoke hearts defrosted and quartered

Optional: add 1/2 cup ripe olives, pitted

Cook another 15 minutes. If there is too much sauce, let it reduce.

Serve with couscous or rice pilaf.

*Pickled Lemons are available in most Middle Eastern Markets

MOROCCAN COUSCOUS

MOROCCAN COUSCOUS
Adapted from a recipe by Yamina Bellaachia

Combine in a Pressure Cooker and saute:
Olive Oil - enought to coat bottom of pot
3/4 cup shopped onion
1 14oz can tomato puree
1 TBS fresh cilantro - minced
1 TBS fresh parsley - minced
1/2 TBS turmeric
1/2 TBS dried ginger
Salt and Pepper to taste
1 pinch saffron
1 TBS tomato paste
1 lbs lamb, beef OR chicken*

Add 2 quarts water and pressure cook until meat is tender

In the mean time...

Cook Couscous according to package instructions but use chicken broth (or beef broth if cooking beef or veg broth if cooking vegetarian) instead of water

Remove meat from pressure cooker and add vegetables - add softer vegetables after root vegetables have mostly cooked. Then add back the meat and serve over couscous.

Vegetables may include:
Parsnip, Butternut squash, pumpkin, yams, carrots, turnip, yellow squash, zuccini, cabbage

*If making vegetarian couscous add "hard" veggies now.