Aug 15, 2011

Chicken Curry With Yams


Braised Chicken Curry with Yams

Canola oil
2 lbs chicken legs and thighs (I use bonless/skinless thighs mostly)
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup madras curry powder (mild, medium/hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste

In a hot stock pot coated with oil, season the chicken and brown on all sides. Put chicken aside. IN the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana, bay leaves,yams and chicken stock. Check for seasonings. Briing to a boil and then simmer slowly for 1 1/2 - 2 hours. Serve on basmati rice. I usually toss it all into the crockpot when i add back the chicken etc. . . . and leave it on low for about 4 hours.

Autumn Chicken


Autumn Chicken
2 large or 4 small chicken breasts
2 parsnips - 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth

Peel and chop carrots and parsnips and place them in the bottom of the crockpot. Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I'm not sure how many cloves of fresh garlic that would be. ) Place chicken on top. Pour in broth. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash. Cook on low 8-10 hours.

This sounds great - maybe add some apples too???

Eggplant and Tomato Stew with Chickpeas


Eggplant and Tomato Stew with Garbanzo Beans

1 medium eggplant, peeled -- cut in 1/2' cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
8 ounces red kidney beans, canned -- rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf

1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.

Polynesian Pork Chops

From "101 Things to do with a slowcooker"

Polynesian Pork Chops
serves 4-6

4-6 lean pork chops
1 can (8oz) crushed pinapple (do not drain)
1 cup barbecue sauce (cheap Kraft Honey BBQ sause works well with this)

Place pork chops in a greased 31/2 to 5 quart slowcooker. Combine pineapple and bbq sause and pour over meat. Cover and cook on low hear 6-8 hours. The meat should shred pretty easily. You can use chicken, but I personally like the pork. Serve over rice. Yum!!