Tofu

For my last entry of the year, I decided to try something new and completely out there. For me, the most obvious ingredient was TOFU.

I tried tofu for the first time about a month ago, while out to lunch with a friend at a Vietnamese restaurant. It was stir-fried with vegetables and served over rice. Contrary to my expectations, it didn't taste half bad. Just like I had heard in the past, tofu does in fact take on the flavor of the seasonings used, but the texture takes a little getting used to.

Anyways... my one time experience (and a conversation with my sis - who sometimes cooks with tofu), had me wanting to experiment.

The next challenge was deciding what type of tofu to use - soft, medium or firm. I decided to go for the medium. I cut it into 1/2 inch pieces and marinated with salt, pepper and soy sauce for a few minutes, than sauteed it for about 30 seconds on each side (until brown) in a pan with cooking spray. I removed it from the pan and placed on a plate, and then stir-fried some mixed vegetables in the heated pan. I added some cooked brown rice and the browned tofu. I mixed everything together, seasoned and served.

Am I now a tofu convert? Not exactly.... however, in the future, while out to dinner with friends, and as usual, I can't figure out what to get, I just might consider the tofu dish.

Happy New Year to all in cyberworld :0)

Pan seared bacon wrapped asparagus

If you are like most people, you probably don't care much for asparagus. Oftentimes, when I go out to a dinner, and asparagus is served, it is left behind on my plate. Haven said all this, you must be wondering why then, I would be sharing with you an asparagus recipe. Here's why.... recently I made some dietary changes, which included adding more vegetables to my diet. As you can imagine, it is pretty easy to get bored of vegetables. To conquer this potential problem, I try new vegetables as often as I can (case in point, Jicama!).

My philosophy on food is pretty simple... with the right spices and combination of ingredients, almost any food can be made delicious. In order to achieve this, I looked up a few recipes and decided on this simple and delicious one.

Ingredients
5 or 6 asparagus spears
2 slices of extra lean turkey bacon
Black pepper to taste
Butter flavored cooking spray (any kind is fine)

What to do
Wrap 2 to 3 asparagus spears in each slice of bacon (fasten ends with toothpicks)
Sprinkle with black pepper
Heat up a pan on medium heat
Spray bottom of the pan with cooking spray
Place asparagus in the pan and sear on each side until bacon is slightly crispy (should take about a minute on each side)



Serve with your favorite protein dish... and enjoy!

p.s - serve alongside a fillet of Tilapia fish cooked as you like, for a healthy meal
p.p.s - WW friends, this recipe serves one, for a total of 1 point!

Tandoori Chicken Skewers

Let's take another trip to India.

I know it was not that long ago we did so, with my tandoori fish recipe, but.... here's the great thing about buying a jar of any marinade. You can use it in many dishes.

So... here's what I did.

- I picked up about a pound of boneless chicken thighs (about 2 thighs). Chicken breast works great too, but I think dark meat is more flavorful. I chopped it into bite sized pieces.
- I added 2 tablespoons of tandoori mild paste (Pataks Original makes a great one).
- Then, salt and black pepper to taste.
- I left it to marinade for about 45 minutes then skewered it (about 7 skewers).
- I heated up the broiler and placed the pan with the skewers, about 7 inches away from the broiler.

Keep an eye on the skewers, rotating/turning every 3-5 minutes. It is ready to eat in about 15 minutes (plus another 5 minutes if you insist on letting it cool down).

Enjoy with naan bread, basmati rice, your favorite salad, or on its own as a snack. YUMMY!!!!

p.s - here's a tip - soak wooden skewers in water for about 15 mins to prevent burning under the broiler.
p.p.s - each skewer is only 1 weight watchers' point.

Jicama continued....

So... a few weeks ago, I wrote about a new vegetable that I had tried, 'Jicama'. I still had some left, and was thinking of different ways to cook it. As usual, I look for simple recipes that require only a few ingredients.

Today's treat... Jicama stir-fry. It is amazing as a side dish, or mixed up with some sauteed beef or shrimp and folded into a whole wheat tortilla wrap with a few dashes of taco sauce. Healthy and yummy!

Ingredients
1 jimaca (diced into matchstick sized pieces)
1/2 a medium red onion (thinly sliced)
1/3 a medium green pepper (thinly sliced)
1/4 tsp ground ginger
1/4 tsp garlic powder
A dash of soy sauce
Salt and pepper to taste

Preparation
1. Place a pan on medium heat
2. Spray with cooking spray
3. Add jicama, onions and peppers - stir fry for about 5 minutes
4. Add garlic, ginger, soy sauce, salt and pepper - stir-fry for another 3 -5 minutes.
5. Enjoy!












* In the above picture, I served as a side dish with some shepherd's pie.
** It's all vegetables, so for weight watchers, it is a 0 pt dish.

Tandoori Fish

Ever have a feel for some ethnic food but you just can't make it to the restaurant soon enough?

Here's my temporary fix Shop in the ethnic aisles of your local grocers. Pick up jarred sauces such as Caribbean jerk or teriyaki marinade, thai curry or tikka marsala paste, or pesto sauce. Follow the directions on the jar, and I promise, the end result will hold you over until you can make the drive. Plus, you'll know exactly what is going into your food and you can adjust according to your taste, for example... reducing oil or salt.

Today's recipe takes us to India (Tandoori fish). Traditional tandoori meats are cooked in a cylindrical clay oven known as a Tandoor. Don't have one? No worries... a regular oven is an adequate substitute.

Ingredients
1 whole Tilapia (any fish would do)
2 tbsps Tandoori paste
Salt and pepper to taste
Canola cooking spray

What to do
Step one - clean fish and cut three or four slits on each side.


Step two - sprinkle salt and pepper on each side and spread a tablespoon of the tandoori paste on each side. Make sure to get paste into the slits and sides of the fish.


Step three - cover with clear wrap and refrigerate for at least 2 hours.


Step four - preheat over at 150 degrees fht for 10 mins. Place fish in the oven for 5 minutes. Turn oven off and grill/broiler on. Spray cooking spray on top side and place under grill. Turn fish as often as necessary to cook on each side and prevent from burning. Make sure to spray top side everytime you turn over before placing under the broiler. It should take 10-12 minutes to cook.


Step five - Serve with your favorite sides. I enjoyed mine with homemade fried rice and coleslaw. Deelish, and a craving satisfier!

p.s - don't like fish, substitute with any other meat.
p.p.s - 1/3 fish = 4 Weight watchers points.

Chicken Breast and Veggie Medley Pizza

Oftentimes, we think of Pizza as a 'no-no' when trying to lose weight, or when opting for a healthier lifestyle. Not exactly true! It all depends on what's on the pizza.

Here is one that is pretty healthy (even better than the recipe I posted earlier). It is another great alternative to pizza from your favorite pizza joint, loaded with toppings and a little twist to your traditional pizza.

Ingredients
4 slices of deli style, oven roasted chicken breast - diced
I small tomato - diced (Here is the twist. Use diced fresh tomato instead of tomato/marinara sauce)
1/8 of a small red onion - minced
1/4 of a medium green pepper - diced
8 biscuits (store bought biscuit dough)
2/3 of a cup of shredded reduced fat four cheese blend cheese
salt and pepper

Step 1: Prepare all your ingredients and flatten each biscuit to your desired thickness.



Step 2: Assemble the pizzas in the following order on a baking sheet - Tomatoes, onions, green peppers, chicken, cheese. Sprinkle with salt and pepper; and a quick spray (of cooking spray).



Step 3: Place in a 350 degree Fahrenheit oven for 10- 15 minutes. Allow to cool for a few minutes and enjoy!

* If you are on Weight Watcher's like I am, each one is only 2 points.
** An excellent dish to prepare with the kids. I know my niece or nephew would love building this one with me.

Something New : Jicama

I recently made some changes to my diet, and one of them was to eat a lot more vegetables. I usually get bored of eating the same thing, so I decided to try a new vegetable. My vegetable of choice was the Jicama. Why the Jicama you may ask? Well, as an avid 'food network' watcher who likes to try recipes and ingredients the chefs talk about - when they kept mentioning this vegetable, I knew I had to try it.

Here is what it looks like raw. Most people describe it as looking sort of like a turnip.



I decided to chop it up (sort of like french fries) and then sautee in a sprayed pan with salt, black pepper and a little cayenne to give it a kick. I cooked it for about 5 minutes, turning over a few times to prevent from burning.



Then, I served it with some homemade kidney beans and boiled plantains.



What does it taste like? It's sweet and crispy, and sort of reminds me of a water chestnut and a pear at the same time. It is arguably an acquired taste, but a forkful of the plantain, Jicama and kidney beans, was absolutely delightful.

Don't be afraid to try something new... you just might love it!

7 1/2 minute Tuna Burger

I sort of have a love/hate relationship with canned tuna. A few years ago, I couldn't get enough of it, but then suddenly things changed and a can of tuna would sit in my pantry/cupboard for months. It wasn't like I would forget about it, it just didn't pique my interest or taste buds any longer.

Traditionally, canned tuna is mixed with mayo (and corn if you are British) to make tuna salad, or topped with cheese to make a tuna melt sandwich. However, I am not really a fan of either of these popular choices.

The solution for me was simple. Stay away from canned tuna when grocery shopping! A great solution indeed, since it has been years since I picked some up. Nonetheless, I ended up with a can of tuna in my cupboard a few weeks ago. A friend of mine (bless her) was going back to France after a 10 month stint as an exchange student in the US, and rather than be wasteful, she gladly dumped the contents of her pantry on me. Never one to refuse to lend a helping hand, I accepted these items with open hands. As a result, I ended up with a can of tuna.

The can sat there for a few weeks and then, I became determined to do something with it. I pondered for a long minute and then... it came to me. Maybe I can make a tuna burger? I looked up a few recipes online and didn't really like what I was finding. Most recipes had way too many ingredients. As you may know, I like to keep it simple.

So... after a tweak or two, here is what I came up with.

Ingredients
1 5oz can of tuna (chicken of the sea is excellent)
1 medium egg (whisk separately first)
1 tbsp of flour
1 1/2 tbsps of mined red onions (yellow or white will do just fine)
1 1/2 tbsps of minced green peppers (or red)
A dash of hot sauce or chilli sauce (Nandos garlic peri-peri sauce works great. That is, if you can lay your hands on a bottle)
1/4 tbsp of thyme (or your favorite herb)
Salt and black pepper to taste

Preparation
Drain all the liquid from the tuna. Mix all the ingredients in a bowl. Divide into two and mold into burger patties (the mixture would be a bit wet , but not to worry).
Heat a skillet on medium heat and spray with cooking spray.
Cook patties on each side for about 2 minutes.

Serve on your favorite bun with whatever condiments you love. I spread some fat-free cream cheese (an excellent and healthy substitute to mayo) on a whole wheat bun and placed my patty in the middle.

The aroma of the burgers alone, as they cook, will have you salivating long before you take your first bite. In the words of Rachel Ray, 'Yum-o'!

* Mix up a quick coleslaw with store bought coleslaw mix, salt, black pepper and white vinegar and serve along side.
** Each burger patty is 2 Weight Watcher's points.

Quick 'n Easy Pasta Salad

We are well into the summertime, and for most people that equals barbeque season.

Heading out to a friend's barbie (as the aussies would say)??? It is customary, or at least polite to bring something. Of course, you can pick something up from the store, but if you want to make it more personal, here is a quick and tasty pasta salad to help out.

What you need
1 box of your favorite pasta (I used Farfalle or bow tie pasta in the pic)
1/3 a cup of mayo (1/2 a cup if you like it really creamy)
2 celery sticks (diced very finely)
1/4 of a medium sized red bell pepper (diced very finely)
1/4 of a medium sized red onion (diced very finely)
2 tbsps white vinegar
salt and pepper to taste

What to do
Boil pasta until al dente (don't add salt to the water)
Drain and rinse with cold water a few times to cool it down
Add mayo, celery, red pepper, red onion, vinegar, salt and pepper
Mix thoroughly to make sure all the ingredients are properly incorporated
Refrigerate for at least an hour

Then... all you have to do is get ready, and head out to the BBQ.

Don't be surprised as everyone devours your dish and goes for seconds and thirds. Don't worry, it's okay to be a hit for your looks and personality, as well as everyone's favorite side dish.

Salads, salads and even more salads

Over the years, I have had some really great salads. Some of my favourites have been the 'Jerk Chicken Salad' from fresh bytes (I think that was what it was called) in the basement of Tuttleman, on Temple University's main campus, and the 'Cobb Salad' from Quiznos. However, salads can run you deep in the pockets costing about $7.00 on average. You can create your own in about the time it takes the person at the shop to make yours. All you have to do is 'prep'... just like they do at your favourite deli or fast food place.

Step 1: Buy pre-cut salad bags from the store. Go for the 'Garden Salads' with the iceberg lettuce, red cabbage and carrots, for example.
Step 2: Buy additional vegetables that you like but that are not in the bag, such as green peppers, tomatoes, cucumbers and onions.
Step 3: Decide on what meat toppings you like and prepare them however you like (might be an excellent way to use up left over grilled chicken or pork chops from last night's dinner).
Step 4: Assemble however you want, drizzle your favourite salad dressing and bon apetite!

Here are a few examples....



Spicy Shrimp Salad: Spread about a third of a bag of 'Garden Salad' on your plate. Slice up about half a small green pepper and dice half a small firm tomato. Scatter over the salad already on the plate. Toss thawed raw shrimp in a mixture of salt, cayenne pepper, garlic powder and thyme. Cook in a hot pan for about 2-3 minutes on each side (until it turns pink). Allow to cool for about two minutes (store bought thawed cooked shrimp would also be just fine) and add to your plate. Add two tablespoons of balsamic vinaigrette dressing (or whichever you like) and enjoy.



Steak Salad: Just like above, pour about a third of a bag of 'Garden Salad' on your plate. Slice up about half a small green pepper and half a small firm tomato. Scatter over the salad already on the plate. Boil an egg and cook some sirlon steak strips in your favourite way (I simply chopped and heated up left over pan cooked seasoned sirlon from last night's dinner). Dice up the hard boiled egg. Arrange the tomatoes, peppers, eggs and steak on the plate as above and sprinkle with homemade or store bought bacon bits. Drizzle some dressing and enjoy this tasty and refreshing dish.



BBQ Chicken Salad: Sprinkle a third of a bag of salad on your plate. Slice a small, firm tomato and add to the salad. Sprinkle sliced barbequed chicken over the salad in the plate (use store bought or use up leftover's from the night before like I did), sprinkle sweet corn from a can and drizzle over two tablespoons of dressing. Simple, quick and delicious.

Enjoy any one of these salads on a Saturday for lunch or take it to work for a nice and healthy, but filling lunch.

Whole Wheat Rotini Carbonara

Making better dietary choices does not mean compromising on taste. I recently discovered the world of whole wheat pasta and wondered why I had not switched over earlier. I made the change from white rice to brown rice about a year ago, and have not looked back. The truth is, whole wheat foods have come a long way. Even a short 5 years ago, when I tried whole wheat pasta for the first time, it still tasted like sawdust or sandpaper (if either of us could imagine what these taste like). Not yet sold? Read on and then try this recipe out for yourself.

I was faced with the dilemma of what to do with left over part skim ricotta cheese (which I was still unable to finish), I surfed the internet for simple recipes which I could accomplish without having to buy many more ingredients. I stumbled upon a couple of discussion board posts about a 'Zuni Cafe Carbonara Recipe' ( Zuni Cafe Pasta alla Carbonara, from The Zuni Cafe Cookbook by Judy Rodgers) and how delicious it was. To my surprise, the dish required only a few ingredients - most of which I already had, and some of which I could easily substitute with other ingredients. Plus, this was the perfect opportunity to find out whether whole wheat pasta was truly a good substitute for the real thing. After a few tweaks to the recipe, I came up with a delicious 'Whole Wheat Rotini Carbonara'.

What do you need?
5 slices of turkey bacon (thinly sliced)
2 tablespoons of canola oil
1/2 cup of part skim ricotta cheese
4 medium eggs
1 pound or 4 cups of uncooked whole wheat rotini (Barilla makes an excellent one)
1 cup of peas (frozen is excellent)
1 cup of grated Parmesan cheese
Black pepper and salt to taste

What do you need to do?
Heat a sizable pan (medium heat), then add bacon
Cook bacon until it starts to crisp, then remove from heat
Beat eggs and ricotta cheese together in a bowl
Cook pasta in salt water until almost al dente
Microwave peas for a minute and then add to pasta
Cook for an additional 2 minutes, then drain
Put the pan with the bacon back on medium heat and add the pasta and peas
Add the ricotta and egg mixture, Parmesan cheese, canola oil, salt and pepper to the pan
Cook quickly, stirring consistently until the egg is cooked.

Serve alone or with your favorite meat and/or vegetables.

p.s- I served mine with pan grilled thinly sliced sirloin steak

Lasagna (or... as the brits spell it... Lasagne)

Lasagna is a hearty casserole that is much easier to prepare than it looks. Like almost every dish I talk about, this one too has a story. My love for lasagna started in my junior year at college (go Owls!). I had this roommate who's mom sent over some lasagna for us after she had spent the weekend at home. The lasagna was pretty darn good and better than most I had tried... I remember ranting and raving about how good it was. Many years later, I decided to give a recipe I found online a try, and VOILA!!!!

Here is what you need;

Ground beef or ground turkey
Onions (optional)
Tomato/spaghetti sauce
Lasagna pasta sheets
Part skim ricotta cheese (can substitute cottage cheese if you want)
Part skim shredded mozzarella cheese
Salt, pepper and Italian seasonings

What to do;

Step 1: Heat a pan, add cooking spray and brown the meat. Once browned, add thinly sliced onions (optional) and allow to cook about 5 minutes longer.



Step 2: Add the tomato/spaghetti sauce and seasonings and leave to cook on medium heat until it reaches a boil.



Step 3: Heat up water in a pot, add lasagna sheet and parboil (cook until tender but not all the way).



Step 4: Preheat your oven to 375 degrees Fahrenheit and then, grab a casserole dish. Place a layer of meat sauce at the bottom of the dish.



Step 5: Add a layer of lasagna pasta.



Step 6: Spread the ricotta cheese over the lasagna sheet and then sprinkle a layer of mozzarella.



Step 7: Repeat the layering steps (in that order), until dish is full. Finish with a layer of mozzarella and sauce.



Step 8: Cook in the oven for 30 - 45 minutes. The lasagna is done when the sides bubble over and the top layer slightly browns. Leave to cool down and set for about 10 minutes, then serve.

Result... a yummy dish that you can serve as dinner or lunch. Serve alone, or with a side of steamed veggies and garlic toast. Enjoy!!!!!!

Home-style country fried chicken

There would probably always be debates as to which fast food restaurant makes the best fried chicken. Be it KFC, Popeye's, Churchs' or your local mom and pop's. Every once in a while, we all crave that seasoned, battered fried chicken.

Satisfying as it might be, there was always 'that voice', reminding me how unhealthy fried chicken can be. This inspired me to come up with a somewhat healthy version - that trims the fat, without compromising on taste.

What you need:
Canola or vegetable oil for deep frying
Skinless chicken pieces (I prefer chicken thighs)
Flour
Spices (salt, cayenne pepper, black pepper, curry powder, thyme, seasoned salt/all purpose seasonings)

What to do:
Season chicken with a combination of spices (to your taste)
Allow to sit for at least an hour
Coat seasoned chicken with flour lightly
Heat up oil in a frying pan
Slowly drop chicken pieces in oil
Flip every 2-3 minutes making sure not to burn on either side, until cooked (it should take about 10-15 minutes depending on the size of each piece - poke with a fork to make sure cooked all the way)

How to serve:
Serve with your favorite sides. I chose to serve mine with corn on the cob, pesto pasta and coleslaw. Enjoy!

p.s - you can place on a baking sheet and cook in a 450 degree oven, flipping to make sure browned on all sides - instead of frying, to reduce the fat even further. Tastes great!

Italian herbs and garlic chicken

Dried spices are just as good!

Don't worry if you are not able to get your hands on some fresh garlic or basil or thyme or whatever. Or, maybe you just would rather buy the dried stuff because it has a much longer shelf-life. You can still prepare flavorful and tasty dishes.

Here is a recipe for what I call 'Italian herbs and garlic chicken'.

What you need:
Garlic powder
Italian seasoning
Salt
Black pepper
Chicken (I used skinless thighs and drumstick)

What to do:
Season chicken generously with garlic and italian seasonings
Add salt and pepper to your taste
Mix properly making sure chicken is covered properly in seasonings on all sides
Leave to marinate for 30 minutes to an hour (the longer, the intenser the flavor)
Place in a 450 degree Fahrenheit oven for 30 - 45 minutes (until cooked) - make sure to check every 10 minutes or so, and turn over - to prevent overcooking on either side.

Enjoy with coleslaw, fries, a baked potato, or whatever side you like!

Flavor Packed Stuffing

Stuffing is not just for Thanksgiving and Christmas!

Kraft makes a pretty decent stove top stuffing (my fav is the cornbread). Nice as it is following the directions on the box, I wouldn't be me if I didn't try to figure out a way to make it mine.

My suggestion: Jazz it up a bit by replacing the water with chicken stock (canned is fine). Add turkey bacon chopped up in bite sized pieces.

Result: A yummy side to serve with chicken, steak, turkey or whatever you like.

I love Calamari!

Five minutes away from my former residence, and across the 'Constitution Beach' in Boston, lies a simple but excellent place to eat. At 'Royal Roast Beef and Seafood', I expectantly order the fried calamari platter, served with your choice of fries or rice pilaf and coleslaw, which I am sure will tantalize my taste buds.

If you've read my other entries, you know that whenever I try something new, and I love it, I have to attempt to recreate it (or something similar). So... when I stumbled upon a really affordable bag of frozen calamari rings at the grocery store, the challenge was on!

My first attempt at friend calamari fell a little flat. The flour did not stick to the calamari, and although I was not 100% sure, I suspected that I had figured out what I had done wrong - the calamari needed to be patted dry before they were tossed in the flour.

A few weeks later, I embarked on my second attempt. This time, with a huge smile on my face, I had my 'eureka' moment. As a salute to 'Royal Roast Beef and Seafood', that evening, I enjoyed a scrumptious meal of fried calamari, herb roasted potatoes and sweet corn on the side.

Fried Calamari : Pat dry the defrosted calamari rings with a paper towel; Grab a bowl, and mix in some flour, salt and cayenne pepper; Heat up some cooking oil in a pan; Toss the calamari in the seasoned flour; Shake off the excess flour and dip individually in the heated oil - don't overcrowd; Cook on each side for about two minutes/until golden brown ; Drain on a paper towel.
Herb roasted potatoes : Wash medium sized red potatoes in a bowl; Cut up into bite sized pieces; Spray an oven safe dish with cooking oil; Place potatoes in the dish and season with Italian seasonings, black pepper and salt (use only about half of desired amount of seasonings); Mix properly and place in a 450degree Fahrenheit oven; Bake for about 20 - 25 minutes; Remove from oven, add the other half of seasonings and coat with cooking spray, then toss carefully; Place back in the oven for another 20-25 minutes or until cooked(starts to brown).

Serve the fried calamari with the potatoes and some heated up canned or frozen sweet corn or whatever vegetables you like. Enjoy!

* I served my meal on a paper plate to mirror the takeaway box I usually eat my fried calamari out of... lol!

Best Chicken Curry

I made my first chicken curry when I was about 15 or so. My mum had these British cooking books at home, and I often went through them imagining being able to prepare each and every meal some day.
However, my ability to actually prepare most of these meals was limited, as the ingredients that you can pick up from your local grocer in England are not quite the same in Nigeria or Cote d'Ivoire.
On one bored afternoon, as I was looking through the cookbooks one more time, I stumbled upon the chicken curry recipe and discovered that we actually had all the ingredients at home. Thanks to my dear mum, who indulged all my cooking experiments, starting that day, I added one more dish to my repetoire.
The recipe in the book included a few ingredients like diced apples, which acted as a thickening agent of sorts, which after years of experimenting, I have decided to leave out. Depending on my mood, I add ingredients such as diced red and green peppers, or carrots; and sometimes leave out flour, tomatoes or even coconut milk. However, the following is a simple and well tested recipe which will be a crowd pleaser.
Ingredients
Diced up chicken (preferably dark meat, although white meat is excellent too)
Spices (curry powder, cayenne pepper, salt, thyme, mixed spiced (seasoned salt), ground garlic, ground ginger)
Onions (diced)
Diced tomatoes ( 1 small tomato for 6-8 thighs)
Coconut milk (1/4 a cup)
Flour (about a leveled tablespoon)
Oil (about a tablespoon)
Water (1/2 a cup)
Preparation
Season the chicken with the combination of all spices and leave to marinate for at least an hour
Heat up pan and add oil
Add chicken and brown on all sides until tender (make sure completely cooked to your liking)
Add diced onion, cook until tender
Add tomatoes (optional), cook until tender
Add about a tablespoon of curry powder, mix thoroughly
Add coconut milk, stir
Dissolve flour in water and add to chicken
The curry sauce will start to thicken.... add more water if necessary
If necessary add salt, pepper and other spices to taste
Allow to simmer on low heat for 10 - 15 minutes continuously stirring.

Serve with white or brown rice and enjoy!

*I used chicken breast and added diced carrots to the one in the picture.
** I have used other recipes which pretty much involved tossing all of the ingredients in a pot and simmering on low heat, until the chicken is cooked.... works well for goat and lamb but not the best with chicken.

Semi-homemade mini pizza

The first time I made these pizzas was in July last year, for my sister's bday. I was thinking up ideas for appetizers, but didn't want anything too complicated or expensive.
Pizzas are really easy to make, but the toughest part is preparing the dough. As much as I love to cook, I am not one for waiting for yeast to rise, or kneading dough; and ready made pizza dough(if you find it), can be pretty expensive.
So... I decided to try 'biscuit dough'. I am always thinking of substitute ingredients.Pillsbury grands are pretty excellent for these, but any brand will do.

What you need:
I pack of biscuit dough (usually 8 in a pack)
Shredded mozzarella cheese (I use part-skim)
Pasta sauce or home made tomato sauce (I like to season mine with Italian seasoning)
Toppings - I love pepperoni (but have used turkey bacon and onions too)

Preparation:
Separate the biscuits, flattening each one to desired thickness
Place on a baking sheet/pan
Spread some sauce on each one
Add toppings (be careful not to pile too high)
Add as much cheese as desired, that can fit on each round

Bake in oven according to specified in the instructions for the biscuits - usually at 325 for about 20 mins.

It will be a crowd pleaser! Plus it looks all rustic, which is kinda cool!

p.s - note that the biscuits can be quite salty, so adjust salt in homemade sauce.
I used turkey bacon for the pizzas in the pic.
This is also a great meal to do with the kids.

The barefoot contessa's 'Chicken Hash'

Happy New Year Folks!

I guess with the new year, and new resolutions going around, I decided to expand my cooking repertoire a little - trying something different.

I was watching food network a few days ago - during my lunch break from a really busy day at school. I usually get ideas here and there, but I never have enough time to write up an entire recipe while watching the shows, and since going to the website to retrieve the recipe seems like a little too much work, lets just say, ' I simply enjoy the shows'.

However, on this day, Ina Garten was working on a very straight forward and simple dish. It had two components that I love. It was a 'one pot dish' and it involved the use of 'potatoes'. It was easy enough to memorize ... plus, I wrote it down shortly after.

A few days later, I had one large potato in my refrigerator and I had no idea what to do with it. Didn't feel like a baked potato or some mash, so... although I did not have all the necessary ingredients for Ina Garten's chicken hash, I had substitute ingredients to prepare ' Kerie's' version. So... here we go!

Cut up 3 or 4 chicken thighs into small pieces (almost bite size). Season with Italian seasonings, salt and pepper, and cook in the oven for about 30 minutes (or until done) at 400 degrees Fahrenheit.
Dice a small onion, half a red bell pepper, and one potato (bite size)
Add a little oil (or cooking spray) into a pan. Sautee the onions and potatoes (add salt and black pepper to taste) until done.
In a separate pan sautee the red peppers.
Add fresh chopped garlic (or garlic powder) to the pepper, then add cayenne pepper and thyme (dried is fine) to taste.
Add cooked chicken and pepper mixture to the potato mixture. Stir thoroughly.
Simmer for about 5 minutes.

In Garten suggested serving with fresh cut scallions and basil.

Simple and delicious!

p.s- The barefoot contessa's recipe involved roastinag a whole chicken with basil and using the white meat only. Also, she used paprika instead of cayenne pepper.