Curry Chicken

I really like the tastes Indian food has to offer, but we rarely seem to make it to an Indian restaurant. ( Punjab Cafe in Quincy is awesome) So, try this one at home, it's yummy.

1 1/2 tbs. vegetable oil

1 medium onion, thinly sliced

1/4 teaspoon salt

2 tsp. curry powder

1 can unsweetened coconut milk

1 cup canned diced tomatoes ( I used the whole can)

2 tbs. tomato paste

1 lb. chicken breast cut into 1 in. cubes

3 cups packed fresh baby spinach (use the frozen box, so much easier)

1 cup white rice ( this makes 3 cups cooked)

Heat oil in medium skillet, add onions and salt (cook 6-7 min.). Add the curry powder and cook for another minute or so. Stir in coconut milk, tomatoes and tomato paste. Cook for 5 minutes until it starts to thicken a little bit. Add the chicken and cook for 5 more minutes. Stir in spinach and cook for 3 more minutes. Serve over rice. This makes about 4 servings. I like to put a little lime in this dish too or a little fresh garlic when you cook the onions. You can also have some Nan bread with this dish, just buy it by the bakery at the grocery store.

sweet & sour meatballs

(mine is only meat and pineapple... not those other mystery chunks)

also known as "hawaiian meatballs." i guess i'm on a kick using worchestershire tonight but this is one of our favorites!

meatballs:
1 lb. hamburger
1/2 c. dry bread crumbs
1/4 c. milk
2 Tbs. onion finely chopped
1 tsp. salt
1/2 tsp. worchestershire
1 egg

sweet & sour sauce:
1/2 c. brown sugar
1 Tsp. corn starch
1/3 c. vinegar
1 Tsp. soy sauce
1 can (13 1/4 oz.) pineapple chunks (tidbits)
1 small green pepper coursely chopped (i usually omit this one)

cook meatballs; remove, drain fat from skillet. (ok i honestly am the worst meatball maker and have no patience, so i usually just brown it all like hamburger and call it "chunks." lame i know). in same pan... mix brown sugar & cornstartch. stir in pineapple (with syrup), vinegar, and soy sauce. heat to boiling, reduce heat and add meatballs (or meat chunks...hehe). cover; simmer for 10 minutes. stir in green pepper. cover. simmer until crisp, about 5 minutes. serve over white rice. so yum!

shish kabob marinade

so we're in target (as usual) and i say "hmmm... i really need some nice shish kabob skewers." and some of you asked, "what the heck is a shish kabob?" and now i will let you in on a little secret. if you ever need to let your husbands know how much you love them... make this. plus i'm really starting to miss summer food and this gets me pumped up!

veggie ideas:

tomatos, squash, zuchini, mushrooms, onion, peppers, pineapple (fruit), just whatever you like

and of course lots of steak!! (cut in cubes)

marinade:

1 1/2 c. vegetable oil

3/4 c. soy sauce

1/2 c. lemon juice

1/4 c. worchestershire sauce (wuster here)

2 Tbs. mustard powder

1 tsp. pepper

2 cloves garlic (i used garlic powder)

*marinade meat overnight and veggies about 3 hours before*

sounds kind of weird (and looks weirder) but i promise it is sooo delicious! my mouth is watering just thinking about it!

thread all veggies and meat on skewers however you like and grill until meat is cooked. we used a george foreman once and it was good too. there is just nothing like a grill outside in the summer though!

christensen family recipes 2008

ok ladies. i'm about to give away a big secret (and not to mention a lot of possible future posts). every couple of years my sisters, sister's-in-law and my mom compile all of our favorite recipes so that we can all add to our cooking repertouire. and guess what, you are all getting a copy!!! (i feel like i'm oprah giving away some of her "favorite things". ha) click here to take a peek. and, you all will probably notice that some of your recipes even made it in the cookbook and i didn't give you credit. sorry! i'll make sure to let them all know where they came from!

this is the third edition of the christensen family cookbook and i use it a lot. so, i hope you all enjoy!

Homemade Chicken Noodle Soup

This was perfect for our snowed in day. It is the best cuddle up dinner.

Homemade egg noodles:

2 eggs beaten

3 tablespoons milk

1 cup four

2 teaspoon baking powder

dash of salt

combine all, roll out real thin and cut into strips. lay on a towel to dry for about an hour.

-I ended up adding probably another 1/2 cup of flour and it doesn't matter if you let them dry or not.

soup:

chicken broth 1-2 boxs (you can add water also)

celery

carrots (you can add any other veges if you want, some people add green onions)

chicken

salt and pepper to taste

you can cook chicken in chicken broth or you can use cooked chicken (I use the rotisserie chicken you can buy in the store and then you have left over chicken for another meal). cut up celery, carrots, and boil in the chicken broth. Add the noodles and cooked chicken, (if you cooked chicken in broth just leave it in) cook for about 5-10 minutes and then it done!

- We make mashed potatoes and put a spoonful of potatoes in the bottom of the the bowl then put the soup on top. its so cozy and Yummy!

We better get cookin' ladies!

In Case We Never Make It to Olive Garden.....

Zuppa Tuscana! I can never pass this up in the restaurant and at home it's even better!

Ingredients:
4 links italian sausage, sweet or spicy
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, crushed
basil, oregano, salt and pepper
4 potatoes, sliced in half moons
8 cups chicken stock
2 cups kale, shredded
2/3 cup cream (ok, I'll be honest...I add the whole pint :))

Instructions:
Cook sausage links in a skillet while you get the onions and garlic going in a little EVOO in a soup pot. Slice up and add the sausage to onions and garlic when done. Once the onions are clear, add italian seasonings and salt and pepper to taste. Add chicken stock, then potatoes and simmer it all together until the potatoes get tender. Add the kale and let that simmer just until the greens wilt. Turn down the heat to medium low if you haven't already and add cream. Once the cream has warmed through give it a little taste test for any last second seasoning adjustments and enjoy with salad and crusty bread!

Pretzels

Ok Kristen I can help you fulfill #59 on your list. We made these with the Faith in God girls and they are way easy.

Ingrediants:

2 cups flour

2 1/4 teaspoons fast raising yeast

1 tablespoon vegetable oil

1 Beaten egg or melted butter

2/3 cup water

-topping of choice: rock salt, cinnamon, parmesan, cheese,etc.

Mix together water and yeast. Add oil, 1 cup flour and salt. Gradually add the rest of the four ingrediants s you knead for 5 minutes until dough is smooth and elastic. Cut dough into four equal parts and shape into a pretzel. Lay onto a greased cookie sheet and brush with beaten egg or melted butter and sprinkle with topping of choice. Bake in a preheated 425 degree oven for 10 minutes or utnil light and brown.

There's no Snickering at this recipe!

Snickers Bars

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1/2 teaspoon salt
3 cups powdered sugar
35 individual Kraft caramels
1 cup dry−roasted unsalted peanuts
1 − 12 oz. bag milk−chocolate chips

With your mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9x9−inch pan. Put in fridge.

Melt the caramels in the microwave in a bowl. When the caramel is soft, mix in the peanuts.Pour the mixture over the refrigerated "nougat" in the pan. Let this cool in the refrigerator. When the refrigerated mixture is firm, melt the chocolate in the microwave for 2 minutes. Stir halfway through cooking time. When the mixture in the pan has hardened, cut it into 2x1−inch sections.

Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature, or stick them in the fridge to cool faster.

cafe rio lovers only!

Café Rio Pork

Slow cook your pork roast in a crock pot with garlic and a little water until you can pull it apart. At that point add the following: 1 can diced green chilis, 1 to 2 cans of medium or hot enchilada sauce (the red stuff), depending on how much pork you use 1 can of either Dr. Pepper or Coke, at least 1 cup of brown sugar but use as much more as you want to get your sweetness, salt to taste. Make your recipe a little on the strong side as once you add it to a tortilla it mutes the flavors just a bit

Cafe Rio Creamy Tomatillo Dressing
1 package Hidden Valley Ranch
1 cup mayo 1 cup cilantro,
chopped 2 cloves garlic,
chopped 3 tomatillos - peel off paper, chop
1/3 - 1/2 cups buttermilk, to consistency you want
1/4 tsp. cayenne pepper (optional)
Put in blender and mix.

Homemade tortillas
3 C. flour
1/2 C. veggie or olive oil
1 1/8 C. luke warm water
1 tsp. salt 1/2 tsp. baking powder
Mix all ingredients and knead. If too hard to knead, add a little water but if too sticky add a little more flour. Let stand for about 10 minutes. Makes about 12 small balls. Flatten each by rolling them out and then cook them in a frying pan.**I usually have 2 frying pans going at once so they all get cooked faster

Cafe Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Frosted Fudgy Cocoa Brownies

These are so yummy and easy. And you can say you made brownies from scratch!

ingrediants:

1 stick of butter plus 2 1/2 tablespoons butter

1/3 cup cocoa plus 2 1/2 tablesppons cocoa

1 cup sugar

2 eggs

1 1/3 teaspoons vanilla

1/2 cup flour

1/4 teaspoon salt

1/2 cup chopped peacan (optioal)

1 cup powdered sugar

1 table spoon milk

*preheat oven to 350 degrees. melt 1 stick of butter, add 1/3 cup cocoa powder and stir until blended.

*add sugar and mix well. add eggs one at a time, beat after you add. beat in 1 teaspoon vanilla, then flour and salt. stir in pecans.

*put in greased pan and bake for 20 to 25 mintues. let it cool completely.

* melt 2 1/2 tablespoons butter, add remaining 2 1/2 tablespoons of cocoa, stir until well blended. mix in remaing 3/4 teaspoon vanilla. with mixer beat powdered sugar and milk until smooth and fluffy. spread on cooled brownines.

-I usually double the reciepe and still make it in a 8 inch pan so they are thicker.