All of you who check notmartha.com have already seen this, but I thought it needed to be right here where we always can find it. How to freeze Cilantro!
Sunday, April 24, 2005
Too Much Cilantro!
All of you who check notmartha.com have already seen this, but I thought it needed to be right here where we always can find it. How to freeze Cilantro!
Thursday, April 21, 2005
West African Chicken-Peanut Soup
I've been wanting to make this recipe forever and ever but wasn't sure what to do with the chicken part. Enter "Chick'n" from Whole Foods Market! Ta-Daaaaahhh! One could hardly tell the difference. I'm sure it would be awesome with the Chicken too.
1C diced cooked chicken or 1pk fake chick'n bits
2/3C diced onion
1.5t minced garlic
2T dark sesame oil
1.5t curry powder
.5t salt
.5t black pepper
.5t crushed red pepper flakes
3C chicken (or vegan!) broth
.25C tomato paste
1C chopped stewed tomatoes, drained
3T chunky peanut butter (I used fresh ground from FM but chunky would probably be more fun. Maybe next time I'll add some chopped peanuts for more texture!)
In a large pot, saute the chicken, onion and garlic (if using fake meat, add at the end of this step just to warm) in the sesame oil for about 10 min, until the onion is tender. Add the curry pwd, salt, pepper and red pepper flakes and saute 1 min more.
Add the broth, tomato stuff, and PB, stirring until well combined. Heat until very hot but not boiling. Serve immediately (although I thought it was much more exciting the next day). This soup is spectacular but quite rich. I served it with a Quinoa salad with what ended up being kind of a boring orange dressing and fresh strawberries.
1C diced cooked chicken or 1pk fake chick'n bits
2/3C diced onion
1.5t minced garlic
2T dark sesame oil
1.5t curry powder
.5t salt
.5t black pepper
.5t crushed red pepper flakes
3C chicken (or vegan!) broth
.25C tomato paste
1C chopped stewed tomatoes, drained
3T chunky peanut butter (I used fresh ground from FM but chunky would probably be more fun. Maybe next time I'll add some chopped peanuts for more texture!)
In a large pot, saute the chicken, onion and garlic (if using fake meat, add at the end of this step just to warm) in the sesame oil for about 10 min, until the onion is tender. Add the curry pwd, salt, pepper and red pepper flakes and saute 1 min more.
Add the broth, tomato stuff, and PB, stirring until well combined. Heat until very hot but not boiling. Serve immediately (although I thought it was much more exciting the next day). This soup is spectacular but quite rich. I served it with a Quinoa salad with what ended up being kind of a boring orange dressing and fresh strawberries.
Saturday, April 16, 2005
I am eating this RIGHT NOW - Chicken Sate Wraps
Well kinda... I am actually typing Right Now, but this is ready, sitting beside me, after a fashion. See, I thought I had tortillas, but I did not so instead of a wrap I served it over spring greens (I was going to do the slaw, but this was easier).
Coconut milk, curry powder, and peanut butter bring Indonesian flair to a quick fix sandwich.
Cooking spray
1/2 cup matchstick-cut carrots
1/3 cup chopped green onions
2/3 cup light coconut milk (I froze the rest)
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
3 tablespoons creamy peanut butter
1 teaspoon curry powder
1/8 teaspoon ground red pepper (I used pepper flakes and just put in more)
2 cups shredded skinless, boneless, rotisserie chicken breast (OK I did not have that, I cooked some chicken tenders and just used that, I am sure that tofu would work just as well too)
4 (8-inch) fat-free flour tortillas
1 1/3 cups packaged angel hair slaw
1) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; satue 1 minute. Stir in coconut milk and next 5 ingredients (through pepper); cook 30 seconds, stirring constantly. Add the chicken; cook 1 minute, stirring to coat. Remove from heat; cool. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla, and top each with 1/3 cup angel hair slaw. Roll up. Cover and chill. Yeild: 4 servings (serving size: 1 wrap).
From Cooking Light August 2004
Coconut milk, curry powder, and peanut butter bring Indonesian flair to a quick fix sandwich.
Cooking spray
1/2 cup matchstick-cut carrots
1/3 cup chopped green onions
2/3 cup light coconut milk (I froze the rest)
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
3 tablespoons creamy peanut butter
1 teaspoon curry powder
1/8 teaspoon ground red pepper (I used pepper flakes and just put in more)
2 cups shredded skinless, boneless, rotisserie chicken breast (OK I did not have that, I cooked some chicken tenders and just used that, I am sure that tofu would work just as well too)
4 (8-inch) fat-free flour tortillas
1 1/3 cups packaged angel hair slaw
1) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; satue 1 minute. Stir in coconut milk and next 5 ingredients (through pepper); cook 30 seconds, stirring constantly. Add the chicken; cook 1 minute, stirring to coat. Remove from heat; cool. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla, and top each with 1/3 cup angel hair slaw. Roll up. Cover and chill. Yeild: 4 servings (serving size: 1 wrap).
From Cooking Light August 2004
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