Tuesday, January 22, 2013

Indian Curry

The Menu:
Indian Curry
 

The Original Recipe:
This is a RR recipe that was featured on Crockpot365.blogspot.com. It is DELICIOUS! My kids even love this curry dish. They are some of the pickiest kids you will ever meet, but they are going crazy over this dish, as well. This is a true keeper! Furthermore, what could be more easier than putting it all in the crockpot? Need I say more...

Indian Curry (RR via Crockpot365)

 1 13.5 oz can of coconut milk (don't use the light, it doesn't taste as good. or use the light and then stir in heavy cream at the end. Your tongue wants the thick stuff... trust me.)
- 1 can garbanzo beans, drained and rinsed
- 4-6 frozen skinless, boneless chicken thighs
- 1 T tomato paste
- 2 T curry powder (not a typo, it's a lot, but it's good. Curry isn't spicy, just flavorful)
- 1 t ground coriander
- 1 t ground cumin
- 1 inch peeled and grated ginger (I didn't use that much, I don't particularly care for ginger)- few dashes of hot sauce (I used Tobasco)
- 1 yellow onion. chopped
- 2 or 3 cloves of smashed and chopped garlic
- 1 green bell pepper, seeded and chopped
- 1/2 of an eggplant, chopped (I didn't peel)
- 1 sweet potato, peeled and chopped (I hate peeling sweet potato, so used a knife and lost a lot of the flesh accidentally)

The Directions.

Assemble all of your spices, coconut milk, tobasco sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.

Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.

Wash and chop all of the vegetables, and then add to the Crock-Pot. Don't worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.

Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner on high for almost 6 hours. The chicken was fully cooked, but still had shape, and the vegetables were soft and quite nice.

Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.

Serve over rice; I used brown.

*4kowboys notes: I didn't use eggplant. I couldn't find any. I used a couple of carrots added with the sweet potato. I could see using butternut squash as a substitute. I served it over whit rice. I also doubled the sauce recipe in order to have enough to serve over the rice. This was just a fantastic dish!

Monday, January 14, 2013

Southwestern Turkey Sandwich

The Menu:
Southwestern Turkey Sandwich
Delicious and Full of flavor!
 
This is the mayo combo that goes on the sandwich. It makes leftovers for a few sandwiches!
 
The Original Recipe:
This is delicious! I don't know about you, but I find the more flavor my meal has, the less likely I am to snack or find something else that could satisfy the craving. This sandwich packs a punch with flavor. You will not be looking for something else to eat after this! I am trying to find more sandwiches to eat for lunch. I buy the Hormel lunch meat with no nitrates. I am (as are a lot of others) trying to eat healthier. I don't typically have a very good breakfast or lunch. It's all about to change.

Southwestern Turkey Sandwich

1/4 cup reduced calori mayo.
2 tbls cilantro, chopped
2 tsp. lime juice
1/2 tsp. cumin
1/8 tsp crushed red pepper

2 slices mixed-grain bread
2 slices deli-sliced turkey (smoked)
1 peice lettuce
1 slice thin purple onion
1 thin sliced tomato slice

Combine mayo, cilantro, juice, cumin and red pepper. I love the bread toasted, but you don't have to. Spread the mayo combo on half the bread. Add tomato, lettuce, onion and turkey. You may think you need cheese. You don't. It's delicious with out it!