Saturday, December 25, 2010
1 13.5- or 14-ounce can unsweetened coconut milk
1/4 cup creamy peanut butter
1/3 cup chicken broth
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon packed brown sugar
1 tablespoon toasted sesame oil
2 teaspoons red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 chicken legs (thigh-drumstick piece) or two 1- to 1-1/2-pound Cornish game hens, halved
2 tablespoons vegetable oil
2 tablespoons snipped fresh cilantro
2 cups hot cooked rice
1. In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne pepper. Bring just to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
2. Preheat oven to 300 degrees F. In a plastic bag, combine flour, salt, and black pepper. If desired, remove skin from chicken. Add chicken pieces, one at a time, to flour mixture, shaking to coat.
3. In a large skillet, cook chicken, half at a time, in hot oil until brown, turning occasionally. Transfer chicken to an ungreased 3-quart rectangular baking dish. Pour peanut butter mixture over chicken. Cover loosely with foil. Bake for 1 hour for chicken (1-1/2 hours for Cornish hens), occasionally spooning sauce over chicken. Bake, uncovered, for 20 to 30 minutes more or until chicken is very tender.
4. Transfer chicken to a serving platter. Skim fat from sauce in dish. Spoon some of the sauce over chicken. Sprinkle with cilantro. Serve with the remaining sauce and hot cooked rice. Makes 4 servings.
** I decided to use cooked and diced boneless skinless chicken breasts instead, and it turned out yummy, I also used crunchy peanut butter which was a nice extra. Really enjoyed this recipe!
Tuesday, December 7, 2010
"We don't want to tell you what happens in this book. It is a truly special story and we don't want to spoil it. Nevertheless, you need to know enough to buy it , so we will just say this: This is the story of two women. Their lives collide one fateful day, and one of them has to make a terrible choice, the kind of choice we hope you never have to face. Two years later, they meet again. The story starts here..."
Wednesday, December 1, 2010
100mL (10desertspoons) vegetable oil
2 small onion or 2 leeks
2 heads fennel
10 mL toasted cumin seeds
3 tsp K0sher salt
4.5 lbs. sweet potato
5-6 large carrots
1000mL Vegetable or chicken broth
1 can (400mL) cocunut milk (really makes this soup special)
pepper, pepper, pepper
1.) Peel, dice, and chop all vegetables. In large pot, heat oil and add leek, fennel, cumin, salt and pepper. Cook until softened. Then add potato, carrot, and broth. Bring to boil and let simmer until vegetables are soft.
2.) Puree and add pepper :)
3.) Let cool and serve.
Tuesday, November 23, 2010
1 boneless pork rst (approx 2lbs)
1 medium onion, chopped
2 bigger garlic cloves, minced
3 cups root berr, divided
1 bottle chili sauce
coupls shots of hot sauce
approx 8 buns
1.) Place roast in slow cooker, add onion, garlic, and 1 cup of root beer, cook on low for 8 hours.
2.) In small sauce pan, combine remaining root beer, chili sauce, and hot sauce. Let boil and then turn to a simmer, stirring often until thickened. (approx 20min)
3.) While the sauce is simmering, start shredding the pork. Add sauce to pork and stir, serve on bun :)
Monday, November 15, 2010
Wednesday, November 10, 2010
Tuesday, November 9, 2010
"Is the life you're living all you imagined?
Have you ever asked yourself, "What if??" Here, four women face the decisions of their lifetimes in this stirring and unforgettable novel of love, loss, friendship, and family.
Anna Geneva, a Chicago attorney coping with the death of a cherished friend, returns to her "speck on the map" hometown of Haven to finally come to terms with her mother, the man she left behind, and the road she did not take.
Cami Drayton, Anna's dearest friend from high school, is coming home too, forced by circumstance to move in with her alcoholic father . . . and to confront a dark family secret.
Maeve, Anna's mother, never left Haven, firmly rooted there by her sadness over her abandonment by the husband she desperately loved and the hope that someday he will return to her.
And Amy Rickart—thin, beautiful, and striving for perfection—faces a future with the perfect man . . . but is haunted by the memory of what she used to be.
Kristina Riggle's The Life You've Imagined takes a provocative look at the choices we make—and the courage we must have to change."
Saturday, November 6, 2010
Sunday, October 3, 2010
Tuesday, September 28, 2010
•6 green bell peppers
•1 tablespoons butter
•1 tablespoon olive oil
•1/2 cup chopped onion
•1/2 cup chopped celery
•1 can (14.5 ounces) diced tomatoes
•1 can (8 ounces) tomato sauce
•1 clove garlic, crushed
•1 teaspoon dried leaf oregano
•1/2 teaspoon dried leaf basil
•2 teaspoons salt, divided
•1/2 teaspoon ground black pepper, divided
•1 egg, lightly beaten
•1 1/2 teaspoons Worcestershire sauce
•1 1/2 pounds lean ground beef or chuck
•1 1/2 cups cooked long-grain rice
•shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.
I quite enjoyed this meal, very very filling, easy and good for the winter :)I think it would be good with cheese mixed in with the mixture before putting the mixture in the pepper. I used just pork and it still tasted yummy. You can use just beef, or mix the beef with pork.
Sunday, September 26, 2010
"Mackenzie Allen Phillips's youngest daughter, Missy, has been abducted during a family vacation and evidence that she may have been brutally murdered is found in an abandoned shack deep in the Oregon wilderness. Four years later, in this midst of his Great Sadness, Mack receives a suspicious note, apparently from God, inviting him back to that shack for a weekend.
Against his better judgment he arrives at the shack on wintry afternoon and walks back into his darkest nightmare. What he finds there will change his life forever.
In a world where religion seems to grow increasingly irrevelant THE SHACK wrestles with the timeless quiestion, "Where is God in a world so filled with unspeakable pain?" The answers Mack gets will astound you and perhaps transform you as much as it did him. You'll want everyone you know to read this book!"
Monday, September 13, 2010
Saturday, September 4, 2010
"Echo O'Connell knows that summer hold its secrets. They are whispered in the rustling trees, in the lush scent of lilacs, in the flurry of the mayflies batting against the screen door, and in the restless spirits that seem to clamor in the scant breezes on hot evenings. It is in the summer that she returns home to Canadaigua, to confront these spirits, both living and not, and to share a secret with her first love, grant Shongo - a secret that will forever change the loves of many people in the town and put to rest the mysterious disappearance of a little boy more that a decade earlier.
Grant, a descendant of the Seneca Indians who call this place "the chosen spot" has also come back to face his past. After a broken marriage, he has moved into his childhood home, a lake house that has withstood happiness and tragedy. he knows the spirits of the past must be dealt with - that of the little boy who disappeared all those years ago; the boy's sister who never overcame the loss; and the love Grant still has for Echo. But before the healing must come the forgiveness..."
Tuesday, August 31, 2010
PORK TENDERLOIN TORNADOS WITH SOYA SAUCE
3 pounds pork tenderloin
1 piece of bacon for each serving of tenderloin
1 cup soya sauce
1 tablespoon grated onion
1 minced garlic clove
1 tablespoon vinegar
1 1/2 teaspoon sugar
1/4 teaspoon pepper
1.) Cut pork tenderloin into 1” pieces
2.) Mix all other ingredients excluding bacon, and pour over pork and let marinade for 1 hour
3.) Wrap bacon around individual pork pieces and fasten with toothpick
4.) Cook on BBQ
Monday, August 30, 2010
Monday, August 16, 2010
Thursday, August 12, 2010
"I believe that everything happens for a reason, people change so you can learn to let things go wrong, so you can appreciate them when they go right. You believe lies so you eventually learn to trust no one but yourself, and sometimes good thing fall apart so better things fall together"