Monday, March 29, 2010

Pineapple Chicken Curry

My husband and I have a deep love for pineapple curry.  In fact, nearly any Thai food has a deep slotted space in my heart.  Dumplings and curry might be on the menu every week if I weren't so concerned about becoming the fat kid. 

There is a little thai place where my husband and I get take out.  After we've tucked the littles into bed and sound asleep, my husband sneaks out and picks out our take-out order.  I've mentioned before that I really don't like to eat out.  I hate wasting money, especially on sub-par craptastic, unhealthy food. 

That's where this food differs:  The servings are so big, that my husband and I get one order of pineapple chicken curry and one order of dumplings, and it feeds us both for at least 2 meals.  And costs us $9.  The healthy part?  Well.  It isn't the greatest, but I like to pretend it is.  Have you seen how tiny thai people are?!  They didn't get that way eating American fare, promise you that!!

So, I decided to try and recreate our favorite pineapple curry.  It still needs some tweaking, but this is still really good!! 

**Recipe updated and changed 10/01/10

Pineapple Chicken Curry
  • 2 chicken breasts, diced
  • 1 T. oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2"-3/4" of ginger grated [I keep mine in the freezer, it keeps longer, and grates REALLY easy, then literally melts into dishes]
  • 1/2 tsp. chicken bouillon
  • 2 T. +/- curry powder, I used a little bit more
  • 1 can coconut milk*
  • 1 c. + pineapple chunks [I like more, so I'd dare say I might add the whole freakin' can], drained, reserve the juice
  • 2 shredded carrots
  • 1bell pepper, sliced
  • 1 small can bamboo shoots
  • 1/4 cup fresh cilantro, chopped
  1. In a large skillet over medium heat, cook oil, onions, garlic and ginger.  Keep heat medium, not high, and be careful not to burn the garlic.  Saute until tender.
  2. Add chicken, bouillon and curry powder.  I add enough curry powder to make sure it coats everything.  This also depends on the kind of  curry powder you use!  Be careful, you don't want to burn out your insides!  Cook until chicken is browned and well coated.
  3. Add coconut milk, pineapple and some of the reserved pineapple juice.  This is where I stop measuring!  We like it a lot saucier, so I'll often add more coconut milk.  Add coconut milk/pineapple juice until you get your desired consistancy.  Some people like "drier" curries.  I, however, prefer a soupy curry.  [Often if I add more milk/juice, I find that I have to add a little more curry powder to balance it out.  Go by taste.
  4. Bring to a boil, then turn down to medium heat and simmer for about 10 minutes.  Add carrots, red peppers, bamboo shoots, and cilantro; simmer for about 5 minutes.  [Adding more milk/pineapple juice if necessary.]
  5. Serve over basmati rice.

Monday, March 22, 2010

In Love.

I'm in-freaking-LOVE with my new ice cream maker. 

We bought an ice cream maker [think old skool with rock salt, and a cork], right after we got married.  We used to always make homemade ice cream!  We had a lot of fun trying out different recipes, adding things in, and generally being cool.  [We were oh-so-cool 10 years ago...]

I've wanted one of the new "cool" and oh-so-fancy ice cream makers, but I don't have $300 to lay down at Williams Sonoma to get one.   So, I coveted.

[Isn't that one of the 7  deadly sins?  If it is, so is gluttony, right?  I like to make sure to committ fully to my sins.] 

But, I saw this little countertop ice cream  maker at Costco!!  It was only $39 and included an extra bowl.  Boo-yah.  Thank you to my awesome mother-in-law who bought it for me for my birthday.  [She doesn't know it, becuase she gave me cash, which I converted into an ice cream maker.]

I've had it for 2 weeks, and have already gotten some great use out of it!

Last night I made fresh raspberry sorbet.  Last week I made honey peach frozen yogurt.

Helll-o awesome. 

What are your favorite ice cream recipes?  Frozen yogurt?  I've already written down a ton of ideas.  Now...if only the weather would stay nice so I could test them all out!!

[A cool feature: super easy to make slushies for the midgets!  Just add any drink and turn it on until it's a slushy!  Going to be stellar in the middle of the summer!]

Tuesday, March 16, 2010

Pistachio "Bread"

...Once again, no picture.  I did find the cord to my camera, but can't figure out how to get the pictures off.  Someday my ruggedly handsome husband will help me, but in the meantime, you'll have to use your imagination.

I'll try to update with an actual picture soon, it's a cool looking "bread", if you are into bright green foods. 

Really, this isn't a bread, it's a cake in drag.  This isn't healthy, although I could probably make it over to be better [aka: from scratch], but I won't, because I make it one time a year...if that!

This is a recipe that I have been making for a long time.  I don't remember where I got it, but I haven't changed anything about it.  Back in my 9 to 5 days, I used to make this and bring it in to work on St. Patricks day.  Sadly, I don't think I've made it since I had kids!!

I decided to dust off the recipe today, so my kids can have some [strangely green, over-processed, unhealthy] "St. Pattys 'bread'" tomorrow.  It uses a cake mix, it uses food coloring, yeah, I know.  Not normally something I make [anymore], but I figure one time won't make them grow horns!  ...I hope.

Pistachio Bread
  • 1 pkg. yellow cake mix
  • 4 eggs
  • 1/4 c. vegetable oil
  • 2 T. water
  • 1 (3oz) pkg. instant pistachio pudding mix
  • 1 c. sour cream
  • 1/2 tsp. green food coloring [or use the wilton kind like I do]
  • 1/2 tsp. cinnamon
  • 2 T. sugar
Preheat oven to 350 degrees.  Grease and flour 2 9x5" loaf pans. 

Mix together cake mix, pudding mix, eggs, oil, water, sour cream and food coloring until well combined.  Pour into pans, dividing evenly between them. 

In a small bowl, combine cinnamon & sugar.  Sprinkle the top of each loaf.  Bake for 45 minutes.  [I don't use all of the cinnamon/sugar, probably about 3/4 of it.]

Friday, March 12, 2010

Homeade Granola Bars

[Not my picture!]

...Many great recipes coming.  In the meantime, enjoy this great homemade granola bar recipe.  This recipe is very healthy, and very adaptable!!

Granola Bars
-2 c. rolled oats
-3/4 c. brown sugar
-1/2 c. wheat germ
-3/4 tsp. cinnamon
-1 c. whole wheat flour
-3/4 c. raisins [or whatever accessory you want!]
-3/4 tsp. salt
-1/2 c. honey
-1 egg, beaten
-1/2 c. applesauce
-2 tsp. vanilla

Preheat oven to 350 degrees.  Grease a 9x13" pan.

In a large bowl mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt.  Make a well in the center, pour in honey, beaten egg, applesauce and vanilla. 

Use your hands to mix everything together well.  Pat the mixture evenly into the prepared pan.  Bake for 25-35 minutes [varies, depending on your oven].  You want the bars to turn golden, but not gooey in the center, and not hard in the center.  Hows that for a description?

Cool for 5 minutes, and then cut into bars.  [If you wait longer than that, they'll be difficult to cut.]

My dudes love these!  They think they taste like [healthy] oatmeal cookies.  You can add whatever you'd like: mini-m&m's, chocolate chips, peanut butter chips, nuts [or a mixture of both]etc.

You can also add in 1/2 cup rice krispy cereal, but will have to adjust the wet mixture accordingly.  [I do it by feel, not measurement!]

Thursday, March 4, 2010

Good stuff coming...

The card reader we bought for our new laptop died I haven't been able to take pictures off my camera.  Which is also my excuse for not updating this blog.

Recipes to come soon:

Pinapple Chicken Curry [mmm.]
Lentil Tacos [oh yeah, hold back the excitment!]
coconut creamy cupcakes w/ coconut lime frosting

...and some other stuff that I forgot.