Always be Prepared- Chicken Curry

I love to prepare for things in advance, whether its an outing with friends, or holiday decorating, I like things to be simpliest at the end. When I can apply this mantra to food I am estatic. I have come across a few variations of this recipe and I am going to share my favourite with possible subsituations and/or additions.

Chicken Curry
1 jar RED CURRY PASTE
1 can COCONUT MILK
2 CHICKEN CUTLETS
4 tablespoons OIL
1 cup WHITE RICE
2 cups WATER
1 WHITE ONION
2 GREEN BELL PEPPERS
2 teaspoons SALT
3 cloves GARLIC
1 LARGE FRYING PAN
1 medium POT

Additons/subsitutions
1- instead of peppers use green peas
2- instead of peppers use cauliflour
3- instead of chicken use a lb of shrimp
4- instead of chicken use firm to-fu cubed
5- add chickpeas and cauliflour and spinach (this is great in regular curry as well)
6- add brown sugar to sweeten
7- add crushed red peppers to make more spicey
8- add lime juice and basil

As you can see there are many different and delicious ways this meal can be made. I am sure you can think of your own combinations, if you do please share them!

Preparation in advance-
Start by cutting up fresh chicken cutlets into cubes, and freeze. Wash and cut your green bell peppers (removing all seeds) into strips. Cut your onions root ends off, then cut in half and cut into thin slice. Freeze both the onions and the peppers. Combine your coconut milk and red curry paste. I use about 3 to 4 tablespoons of red curry, you can use as little or as much as you'd like. Mix together in tupperwear and freeze.
Day of-
While you don't have to pepare in advance I do find it usful, if you are using fresh ingredients prepare them all now. If using frozen let them thaw over night in the fridge EXCEPT THE ONION AND PEPPER. The day of you have only to mince to garlic and prepare the rice.

Set the rice to boil 2 cups water, 1 cup rice, 2 table spoons oil, and 1 teaspoon of salt. While this is waiting to boil take 2 table spoons of oil, your garlic and your cubed chicken and place in a large frying pan. Wait for the chicken to brown. Once you notice your water boiling with the rice stir, turn off flame and place a plate on top so that the rice stays warm and continues to cook via steam.

Once the chicken is browned drain most of the oil and add your onions and peppers. Since they are still frozen let them cook slowly on a medium flame. Once they are half way done add the curry/coconut mixture. Let this simmer for about 10 minutes. Once done let it sit with the flame off for a few minutes.

Plate in bowls rice on the bottom, curry chicken on top. I sometimes sprinkel basil and lime over it, but you don't have to.

I hope you enjoied this simple meal. My next recipe will be peanut buttercookies =]

Monday Munchies- Broccoli Rabe and Sausage Heros

I love making comfort food, especially toasty heros. Warm, crunchy, chewy and tasty, what more could you want? How about the fact that it contains almost all the food groups all in one sandwhich!

Broccoli Rabe and Sausage Hero
1 package SPICY ITALIAN SAUSAGE
1 BUNCH BROCCOLI RABE
1 bag SHREDDED MOZZERELLA
1 WHITE ONION
4 tablespoons OIL
4 cloves GARLIC
1 LOAF ITALIAN BREAD
1 BEEFSTEAK TOMATO
1 teaspoon SALT
1 tablespoon SUGAR (white)
1 POT
1 LARGE FRYING PAN
1 MEDIUM FRYING PAN

Making broccoli rabe depends on personal taste. I like bitter food when paired with non bitter foods, I will go on to explain ways to fine tune the flavour to your tastes
Fill your pot with water and your salt, while this is getting ready wash your broccoli rabe off and cut into peaices, keep stems, disgard buds. You will want to keep some of the stems. Cut your root ends of your onion off and peel the exterior off. Cut in half then cut into small slices with the grain of the onion. Place 2 table spoons of oil into your large frying pan and put your onions in and sprinkel them with your sugar. This carmalizes it. Place them in a thin layer to ensure even cooking.

Your water should be boiling now, place your broccoli rabe in. You can keep the flame on high. Once the onions are done turn flame off strain the broccoli rabe. You don't have to worry about getting rid of all the water because a little bit will help he onions from drying out. Place the broccoli over the onions.

Now if you don't like your broccoli rabe too bitter after its done boiling place in an ice and water bath. Then transfer to onions. I really don't find this nessicary but its all personal taste. Cut up your garlic into thin slices and then cut those in half and add them to the frying pan.  Turn flame back on mix up and sautee untill soft and water has evaporated. While this is sauteeing take 1 tablespoon of oil and place it in a small fryingpan and add your sausage. Keep turning on a medium flame half way before they are done cut all in half and fry inside down. Once they are done transfer them to a plate, and stop sauteeing your rabe.

Now cut you italian bred into sandwhich size peices and slice in half. Sprinkel mozzerellaon one side and place in broiler for 5 minutes or untill melted. Cut your beefsteak tomato into thin slices. Now you can esemble your sandwhich. I usually place susage on the bottem, then broccoli rabe, then tomato and drizzel with oil.

Tomorrow I will share my simple chicken curry recipe =]

Butter and Jam Cookies- My family favourite

So I got a little tied up this weekend and did not have the chance to update with my next recipe. This one is a particular dessert favourite of mine since it isn't the after dinner kind. These cookies are usually served with breakfast, brunch, and sometimes lunch. This is done because of the use of breakfast/lunch flavours. It reminds me of jam on warm buttery thick sliced bread, but much sweeter!

My family has been making these for quite a long time, and I hope after you try this recipe, you will as well =]

Butter and Jam Cookies
2 stick of BUTTER
2/3 cup of SUGAR
1 EGG
2 1/2 cups of FLOUR
1/2 teaspoon of BAKING POWDER
1 teaspoon of VANILLA
1 jar of thick JAM (jelly CAN NOT be subsituted)
PINCH OF SALT
COOKIE SHEET
MIXING BOWL
Optional: confectionary sugar

First things first you need to leave your butter and eggs out on the counter for about 3 hours until they are room tempruture. Once these have set, set your oven to 375 degrees. In a large mixing bowl combine all ingredients and mix by hand. Once it is all mixed up roll dough into little balls and place an inch apart on your cookie sheet.

After all of your ball cookies are on he cookie sheet take your thumb and make a thumb press lightly. This is where you will place the jam. I always use thick raspberry with seeds because it is what my family has always used. If you don't like seeds get seedless strawberry or any ohr flavour you desire. Using "preserves" also works, sometimes they are labled sepreatly from the jams and jelly's.

Bake your cookies for 10 to 12 minutes. Once they are cool you can sprinkel with confectionary sugar if you desire =]

I will post pictures of these soon, and please check out tonight's recipe will be broccoli rabe and sausage heros.

Cream of Mushroom soup - my kitchen angel

One item I lways have in my cupboard or freezer is cream of mushroom soup. It has so many uses and enables me to make the quickest of meals using it, especialy when it is made ahead. It has saved me from the "I have nothing to make!!" deliema so many times. Of course you can always use a store bought brand but trust me you will save money by making it youself. As I post the recpies that I use cream of mushroom soup for I will add the links hre. While I planned to just give advice today, I felt a recipe couldn't hurt.

Homemade Cream of Mushroom Soup
1 WHITE ONION
4 tablespoons BUTTER
2 package of WHITE MUSHROOMS
12 tablespoons SELF RISING FLOUR
4 regular sized cans of CHICKEN BROTH
2 cup HALF AND HALF CREAM
1 teaspoon SALT
1/4 teaspoon PEPPER
1 LARGE FRYING PAN
1 LARGE POT

Now this may seem like a lot of ingredients but trust me it will yeild a lot of soup for you to make many meals with. If you just want the soup itself cut everything in half.

First things first chop up your white union into small peices. I suggest you cut the root ends off, pell the outside off, and then cut in half. It maes dicing easier. Also at this point clean your mushrooms and cut them up into little cubes you can include the stem, some people discard them but they are just as tasty as the cap.

Cook the onion in butter untill it is see through and soft. At this point add your mushrooms and cook until they are soft and grey. Transfer this to your pot and add your flour, broth, cream, salt and pepper. Simmer and keep stirring. Cream has a habbit of burning on the bottom of the pan so keep an eye on it. After its done and all the flavours have combine transfer to tupper wears and place in the fridge after cooled transfer to freezer.

When you want to use it take it out the night before.
I love using this soup to simmer chicken with mushrooms, or chicken with broccoli and sprinkeling mild chedder cheese over it. It is also perfect for chicken mushroom spinach florentine caserol which I will post the recipe for at a later date. Its great meal maker and saves the salt and preservatives of the canned version =]

Tommorrow I will be sharing a recipe for butter jam cookies =]

Chicken Tikka Masala

When I comes to my kitchen there is no shortage of spices and I make good use of them. Tonight I decided to make Chicken Tikka Masala. This is a dish that is both spicy and sweet and is one of my favourite. I adore indian food and while this is not authentic it is none the less delicious. I serve it with rice and naan bread, sometimes a salad as well, but this is great as kabobs, or even by itself for a quick lunch.

Chicken Tikka Masala
1 cup GREEK YOGART
1 tablespoon LEMON JUICE (I use the bottled kind)
1 tablespoon DARK BROWN SUGAR
4 teaspoons CUMIN
1 teaspoon CINNAMON
2 teaspoons CHILLI PEPPER
2 teaspoons BLACK PEPPER
2 teaspoons GROUND GINGER
2 teaspoons CORRIANDER
2 CHICKEN CUTLETS
1 tablespoon BUTTER
3 CLOVES OF GARLIC
2 teaspoons PAPRIKA
8 oz can of TOMATO SAUCE
1 cup HEAVY CREAM
1 teaspoon SALT
2 cups WATER
1 cup RICE
1 tablespoon WATER
1 large FRYING PAN
1 medium POT

First things first take your yogurt, lemon juice cumin, cinnamon, chilli and black pepper, and ginger combine it in a bowl and place it into the refrigitrator.

While the mix is setting cut up your chicken into chunks and season with 2 teaspoons of cumin and your paprika. Cut up your garlic into small fine peices and place the seasoned chicken and garlic with butter into your frying pan. Cook chicken until halfway done. Cooking on medium flame. Start your rice - 1 cup rice, 2 cups water and your table spoon of oil, cook to package directions. I let boil then place a plate over the pot and let it sit with the flame off untill I am done cooking.

Once your chicken is half way done you add your can of tomato sauce, brown sugar, corriander and cream cook this on a low heat for abou 10 to 15 mins, then add your spiced yogart and salt. Let this cook for 10 more mins.

Serve with rice and naan bread
I was going to include my recipie for naan bread but I decided not to make it tonight so I will include it on a later date. =]

Tomorrow I have a highschool reunion to go to so my next entry will be one of cooking advice. =]

Easiest Weekday Dinner- Chilli-Chicken Kabob's with Rice

Welcome to the middle of the week! With busy, tireing days, even the most passoionate cook can long for something simple to prepare for dinner. I often find myself turning to this recipe for its simplicity and taste.  Just a little bit of spice, crunch, and sweetness.

Chilli-Chicken Kabob's with Rice
2 CHICKEN CUTLETS
2 tablespoons CHILLI POWDER
1 tablespoon OIL + 1 teaspoon OIL for rice
1 teaspoon SALT
1 cup WHITE RICE
2 cups WATER
1 package WHITE MUSHROOMS
1 WHITE ONION
1 BEEFSTEAK TOMATO
1 package BAMBOO STICKS
1 large ZIPLOCK BAG
1 peice TIN FOIL

First things first- perpare a bowl of water to soak your bamboo sticks in, they need to soak 20-25 mins so that they don't catch fire in the oven. Pre-heat oven to 350. Next wash your veggies and your meat. Pat all of them dry. Start by cutting the onion in half and then cutting both root sides off. Peel the the skin on the outside off. For each side of the onion cut in 4. Keep these together you will need them chunky. Next cut the tomato in half (vertically). cut the halfs again vertically. Each vertical peice cut horozontally so that you have cunks. You do not need to cut the mushrooms unless you think they are too thick. Lightly coat the veggies in a tiny bit of oil. Cut the chicken cutets in half and then into little cubes.

Next start the rice. I use regular white rice and prepare it using the packaging directions. 1 cup wite rice, 2 cups water, 1 teaspoon oil. Let this all boil and turn the heat off placing a dish over it to keep the steam in and keep the rice moist. While the water is taking its time to boil take your cubes of chicken and place them in the ziplock bag with te chilli powder, oil, and salt. Shake it up, and make sure all the peices are well coated.

Once you have all your veggies cut up and your chicken prepared start threading them on your sticks.  I usually arrange them half an onion cube, chicken, tomato, mushroom, chicken, tomato, mushroom, then half an onion cube. I put the half onion cubes because they are slightly curved and they keep the food on the stick. The tomatos next to the chicken keeps it moist.

Place your sticks directly into the oven on the racks. Place a peice of tinfoil on the rack below so the drippings don't dirty the stove too much. Cook for 15 mins in the oven, for the last 10 mins cook in the brolier part of the oven and raise temp to 450. I use a toaster oven, I find it easier than a regular oven, both work fine though and follow the same directions.

Be careful removing from broiler and transer to dishes with rice in them. I always place the kabob's directly onto the rice so that it takes on a bit of the flavours from the chicken.

I hope you enjoied this recipe and stay tunned for tomorrow's sweet tikka masala with rice and naan bread =]

First Post- Spiced Sugar Cookies

Since this is my first post i thought maybe i should introduce myself. My name is Nikki, I'm 26, I live in Brooklyn, Proud mom, and i have a passion for cooking, baking, and trying new things. I have stacks of recipe books, binders of my own recipes and binders magazine recipes as well. Many people have told me i should share my recipes, and one suggested i should blog, so here i am!

Tonight i made simple tacos, but my spiced sugar cookies were the proud moment of my day. I personally love ginger snaps, ginger bread cookies, and other fall flavored crunchy or spicy cookies. I looked through my recipe book and found one for sugar cookies. Its a simple recipe and they are comfort food like no other. With the addition of just a few spices you can have an amazing spicy fall sugar cookie!

Things you will need-
Spiced Sugar Cookies
1 EGG at room temprutature
1 stick of BUTTER room temperature (i use the salted kind)
1/2 cup of SUGAR
1 teaspoon VANILLA EXTRACT
1/2 teaspoon of SALT (you can use a little less if you are using salted butter)
1 1/2 cups of FLOUR
1/2 teaspoon ground CINNAMON
1/2 teaspoon NUTMEG
1/2 teaspoon ground GINGER
1 COOKIE SHEET
1 ROLL OF WAX PAPER
1 BOTTLE OF DECORATING SUGAR (optional, confectionery sugar is ok too)
1 ELECTRIC MIXER


Set your oven to 350, and have your cookie sheet lined with the wax paper.
In a mixing bowl add your soft butter and sugar. Use your electric mixer to mix it up and make it whipped looking. Crack the egg in and add your vanilla and salt. (Love the smell of the vanilla whipping!) Whip this all together.
Stop mixing. In another bowl mix together your flour, and your spices (cinnamon, nutmeg and ginger). Add this mixture to the wet ingredients and kneed by hand. Use the dough to form balls (about half and inch) to put on the cookie sheet.
There are three ways to decorate your cookies!
1- Put your decorating sugar on a piece of wax paper and dip your cookie ball tops in it until the whole front is covered then press down to make just a little flattened.
2- Once all the balls are on your cookie sheet flatten with your thumb gently half way and add sprinkles to your thumb print for a center of color.
3- when they are done sprinkle with confectionery sugar!

So now you have your half way flattened balls (decorated or not) on your cookie sheet. Put in the oven for 15 - 20 mins (keep an eye on them)
Once out, wait about 10 mins to transfer them to your plate!

These are how mine came out! I used Yellow and red sprinkles to give the changing of leaves color effect, some are thumb print sprinkles and some are pressed on sprinkles! =]





Tomorrow I am making Chilli-Chicken Kabobs. =] Recipe will be posted tomorrow!