Here's another quick recipe I made for my hectic Tuesday and Thursday. It's not as quick as pasta but if you have a bit of time, for a satisfying chicken curry, it's pretty quick. This wasn't on my list to cook but when I raided my freezer, all I had left was this huge bag of five bone in chicken breasts. I usually buy these for my biryanis and kormas but five breasts is a lot for an everyday meal. Since I had to defrost all of it, I just poached all the breasts with some onions and carrots and then used two breasts for last night's dinner. It can easily be made with boneless chicken but tastes a little more complex with bone in breasts. However, for a curry in a hurry, use the boneless. The original murgh cholay does not have potatoes but I like potatoes so, in they go! Originally, this dish is from Lahore in North Pakistan. The Lahoris enjoy it for breakfast with hot naan. My version is probably not authentic, but it's also a quick version. If you like garbanzo beans/chick peas, you are going to love this. If you increase the quantities, you may not even need rice or bread, eat it like a stew. If you have ready cooked chicken you can add it in near the end and heat through or ... continue reading...
Zucchini, Potato and Corn Empanada~ Daring Bakers’ September Challenge
When most of us think of empanadas, we imagine little sweet pastry parcels filled with luscious fruit, dusted with powdered sugar and served with a dollop of snowy white whipped cream. At least, this is what has been served up to us; from various South American and Mexican restaurants to fast food joints. When I was in the process of making these wonderful pies, even my children were surprised when I told them "empanadas." It seems here in the US, the only empanadas we know well are the little ones, sometimes savoury but mostly sweet. What a delightful discovery it was when I learnt that empanadas are not always little, and not always sweet; thanks to the Daring Bakers Challenge this month. Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our empanadas as creatively as we wished! There are many kinds of empanadas with a myriad of sweet and savoury fillings that are served family style, that is; in the form of one big pie. The variety doesn't stop with just the fillings. There are many ... continue reading...
Summer Corn Chowder
I didn't want this summer to end without reposting this great recipe. It's a luscious, creamy corn chowder recipe that appeared in the newspaper back in 1997. I have made it every summer since then. Soup is one thing that we don't think about eating during the summer months but this chowder is elevated to great heights with the use of fresh, crisp, crunchy corn. It's a must once the summer is near its end and the cooler nights are setting in but there is still an abundance of fresh corn at the market. We were at the farmers market in Denver a couple of weeks ago, enjoying a leisurely, lazy Sunday which are few and far between with my husband's ridiculous work schedule lately. We enjoyed some sweet lemonade and free samples. At the far end of the market was the vegetable stall with a mound of sweet corn. We bought a dozen for $3.00. Great deal. The first thing I made was the soup. Broomfield has been cooling down nicely in the evenings and the week I made this, it was actually quite cold. Perfect fall day for a perfect fall soup. The recipe is below in my post from last year, I have updated the photos. What's your favourite fall soup? If you have ... continue reading...
Pasta with Cannellini Bean Sauce
Tuesdays and Thursdays have become pleasantly hectic lately. Laith has joined a football club and these are the days he's out practising. Of course, practice is right around dinner time so I have to make dinner before I head out. There was one day when I didn't and ended up frantically chopping and frying and we ate dinner at almost 9pm! Never again. These are the days where I am looking for very easy dinners to throw together, that taste good, where I don't have to run out to buy an ingredient, and the children will actually eat. Pasta is a lifesaver when it comes to hurried meals. So, here's my hurried pasta dish I improvised yesterday, it came out really well and I will probably make it again, one Tuesday or Thursday. The quantities are not set in stone. Use as little or as much of an ingredient that you like. I added some olives to get a bright, briny flavour and I wished I had some capers. Capers will go well with this creamy, bean sauce. I also finished it off with some fresh lemon juice to brighten up the earthy, bean flavour. Pasta with Cannellini Bean Sauce 1lb/454g pasta, any short tube like (penne, mostaccioli) 2 15.5oz/439g tins white cannellini ... continue reading...
Chicken, Shrimp and Vegetable Paella~September 2012 Daring Cooks’ Challenge
Back in my Houston days, a couple of my friends and I used to have a sort of a supper club. We would pick a country or a region, research it's cuisine and then cook about two or three dishes from there. We would gather at one of the homes and since our children were friends also, we would have a great get together every month. They were so much fun and especially, for me who loves to research stuff. We had them regularly until Tracie moved away to Ohio and then I moved to Colorado. I am thinking of starting another one here but need to find the right people; ones who like to cook and like to cook varied cuisine, and who don't mind doing a bit of research before heading into the kitchen. If I do get one going, then there will be plenty of posts on those! So, what does this all have to do with paella? Well, one of our monthly supper clubs was based on food of Spain and France. I had made a paella. At that time, I didn't own a paellera but made do with a big round pan and the paella was a success. Everyone loved it, except me. At that time, I had placed the shrimp on top of the rice as it was finishing up. Everything was cooked perfect and I remember transporting the paella to my ... continue reading...
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