Lemony Chicken with Fresh Coriander

This recipe is adapted slightly from Madhur Jaffery's Indian Cooking.  I love cilantro so of course I love this.

2T Ginger paste (or fresh ginger and water blended together to make a paste)
2 1/2 lbs chicken pieces skinned
4 cloves garlic (finely chopped)
1 bunch cilantro finely chopped (no stems)
1/4 tsp cayenne
2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
salt
2-3 tablespoons lemon juice


Coat a wide non stick pan with vegetable oil and heat over med-high heat.  Salt chicken to taste.  When the pan is hot, brown chicken (in batches if necessary) on each side then remove to a platter or bowl.  Turn heat to medium and and garlic and ginger paste.  Stir and fry for one minute.  Add 3/4 cilantro, cayenne, cumin, coriander, and turmeric.  Cook while stirring for one minute.  Add half a cup of water and lemon juice to the pan then add chicken and any juices that may have accumulated to the pan.  Cover and cook on low until chicken is done (about 20-30 min) turning chicken over half way through cooking.  Garnish with rest of the cilantro and serve with basmati rice.

Beef and zucchini in red curry sauce

I made this for dinner tonight and I was reminded how easy and yummy it is. The boys love it. They usually make faces and gagging noises when I make them eat zucchini, but in this recipe they gobble it up. Hope you enjoy it too! I've made this with chicken and beef, and we liked them both.

2 T oil
1 T garlic
2 T red curry paste
½ lb boneless beef, thinly sliced crosswise into 2 inch strips
2 med zucchini, halved lengthwise and cut crosswise into 1 inch pieces
½ c water
2 T fish sauce
1 T br sugar

In lrg deep skillet, heat oil over med heat. Add the garlic and when it is sizzling and fragrant, add the curry paste. Reduce heat to low and cook gently for 2 min, mashing to melt paste in oil. Add beef and toss to coat with curry paste. Stir in the zucchini. Add water, fish sauce, and br sugar. Cook, stirring now and then until the zucchini is tender and the sauce is smooth, 2-3 min.

Grandmas Enchaladas

Grandmas Enchaladas

Sauce:
1 lb. ground beef – cooked, drained, then add:
4 c. beef or chicken broth (can use boullion cubes and water)
3 T. mild chili powder (pure chile pd)
¼ t. garlic powder
1 t. cumin
Bring to a boil then stir in 2 T. cornstarch mixed in 2 T. water
1 can tomato sauce and 1 can prepared enchilada sauce may be added.
Simmer about 15 minutes.

To assemble fry tortillas in oil till soft. Dip tortilla in enchilada sauce and put on plate. Spoon on hamburger and more sauce. Add shredded cheese. You can make as many layers as you want. Top with shredded lettuce and a fried egg.

Campfire Hash

For Anna in her hour of need . . .

I got this from allrecipes. I like to just bring cold baked potatoes to dice up to cut down on the cooking time.

Campfire Hash

2 tablespoons cooking oil
1 large onion, chopped
2 garlic cloves, minced
4 large potatoes, peeled and cubed
1 pound fully cooked smoked kielbasa, cubed
1 (4 ounce) can chopped green chilies
1 (15 ounce) can whole kernel corn, drained

DIRECTIONS
In a Dutch oven, heat oil. Saute onion and garlic under tender. Add potatoes. Cook, uncovered, over medium heat for 20 minutes, stirring occasionally. Add kielbasa; cook and stir until potatoes are tender and well browned, about 10 minutes more. Stir in chilies and corn; cook until heated through.

"Good Soup"

My kids have named this "The Good Soup" Apparently every single other soup I make does not fall into the "good" category. This recipe varies only slightly from the original on Allrecipes.

Dumpling Soup

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vegetable oil
1 egg
3/4 cup water, or as needed

6 medium potatoes - peeled and cubed
salt to taste
8 cups chicken broth
2 tablespoons butter or margarine
6 ounces sliced bacon, diced
1 large onion, chopped

1 cup cooked diced chicken (optional)

In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.

Place potatoes in a large pot with the broth, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.

Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.

When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Add the optional chicken. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

Mom's Pasta with Bacon and Hot Peppers

Delicious and fast!

Cook 1 lb capellini to al dente
While pasta is cooking cook 8 slices bacon. Drain and crumble.
Add 1/3 cup olive oil, 2 sliced onions, and 8 perpperoncini peppers seeded and diced.
Saute and then add 4 cups crushed tomatoes. Add salt and cracked pepper to taste.
Mix in noodles and serve with 3/4 cup Parmesan cheese.

Rouladen (Little Mice)

I remember this being a favorite dish from growing up but I have yet to recreate it for my family because the directions aren't the most specific. Would you care to enlighten us a little more Mom? Or I might just have to experiment on my own.

1 1/2-2 lb round roast sliced very thin-arranged flat. Sprinkle with salt, pepper, and paprika. Spread w/ small amount prepared mustard. Place thin sliced bacon and slice on onion on meat. Roll and secure with toothpick or string.

Brown in a little oil. Cover with water and 1/2 can tomato paste. Simmer slowly until tender. Add sour cream 1/2 hour before serving.

Grandma Smiths Barbeque Sauce For Chicken

Ingredients:
1/2 stick margarine
1 c chopped celery
1 c. chopped onion

28 oz. ketchup
1 c water
1t garlic powder
1 t Tabasco sauce
1T Brown sugar
1T salt
1T Pepper
1T Prepared Mustard
1T Vinegar
4 T Worcestershire sauce

Satue celery and onion in margarine. Add the rest of the ingredients and simer 20 minutes before straining.

Mom's Spaghetti

This really needs no introduction to the family.

Brown together and drain

1 lb ground beef
1 onion

Add remainder and simmer 1 hour

24 oz tomato sauce
1/8 c dry parsley
1/2 t salt
1/2 t thyme
1/2 MSG
1 1/2 t oregano
1t garlic powder
2 bay leaves

Serves 4-5