Veggie Curry

Nothing says warm me up like a Curry with coconut milk and all the right fillings on a cold and windy rainy night. This is truly a delicious meal even if my photo suggests otherwise! This recipe calls for chicken, chicken broth and fish sauce, of which I omitted and used veggie broth and it still would have fooled the best carnivore. Other than a lot of peeling and chopping, there is nothing to it. Just make sure you have some good curry spices and fresh ginger (of which I probably over indulge in). It’s a crowd pleaser and serves a crowd. Don’t miss out on this one if you are a curry fan. You’ll be adding it to your fav’s in no time. I have made this a few times and the only thing I am going to try in the future is swap the amounts of milk and coconut milk around. Just to see if it’s creamier or more subtle! (1 can coconut milk/to 2 cups regular milk-so I will swap) 😉

Here’s all you do:

• 1 x 2-1/2 – 3 lb. chicken, cut up or you can buy pre-cut pieces at the store. Or if you prefer, use all breasts or thighs depending on your preference.  You can also include a few sliced up boneless breasts or thighs to add towards the end if you want to increase the protein and have some boneless bites for everyone.  (For a vegetarian version, use 1 or 2 tubs of firm tofu – see notes below)
• 7-8 medium carrots, peeled, trimmed and cut into about 2″ lengths
• 6 small russet potatoes, peeled and cut into about 2″ large pieces, with larger pieces cut in half
• 4 medium sweet potatoes, peeled and cut into similar 2″ large pieces
• 1 large onion, cut into wedges
• 3-4″piece of ginger, bruised with the back of your knife
• 3 cloves garlic, finely chopped
• 2 shallots, thinly sliced
• 1 x 32 oz. carton, or 4 cups of low-sodium chicken broth, or homemade (Or you can use veggie stock)
• 2 cups organic milk of your preference
• 1 x 13.5 oz. can coconut milk
• 2 – 3 Tbsp. Vietnamese curry powder
• 2 Tbsp. Fish sauce
• 1 Tbsp. kosher salt, more to salt and pepper the chicken pieces
• 1 – 2 tsp. sugar
• Cooked rice noodles or baguette or french bread for serving, actually naan would be great

I have only ever served mine over rice and it was perfect. It keeps well and won’t disappoint.

Bon Appétit!

Quiche Slice

As you may already know my garden is full of this bountiful golden swiss chard. Even now with the winter upon us. I had seen some really delicious sounding quiche recipes using chard, but hadn’t gotten around to it until today. And, true to form, I winged it. Since I have been making quiches for decades, I went with my gut and was pretty pleased with this. Smooth as silk, using the stems as well as the leaves. It was gloriously delicious.

Swiss Chard Quiche

Here’s all you do:

Golden Swiss Chard & Cheddar Quiche:

1 1/8 cup all-purpose flour, plus more for work surface
1/2 cup cold butter diced, ice water, 1/2 teaspoon salt & fresh chives

1/2 cup heavy cream
1 1/2 cups shredded cheddar
1 teaspoons salt
1 teaspoon freshly ground black pepper
1 small onion diced
2 heaping cups torn Swiss chard leaves and stems
1 to 2 Tablespoons olive oil
1-3 small tomatoes for topping
9 eggs

For the dough: In a Cuisinart mix all the ingredients except the ice water. Mix the ingredients together and when just combined begin pouring the ice water into the Cuisinart until it forms a complete dough ball. Take out and place on a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.

Preheat Oven to 350˚

Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 15 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.

Sauté onions in olive oil until soft and then add the chard and lightly sauté but don’t over cook.

In the bowl mix together the eggs and cream until smooth. Add the spices.

Place 1 cup of the shredded cheese in the bottom of the pre baked shell. Next, add the cooled onion and swiss chard mixture. Pour the egg mixture on top, then with the remaining cheese and slice tomatoes on top for decoration.

Bake 60 minutes until filling is slightly firm, rather than liquid, and crust is a deep golden brown.

Quiche Swiss Chard

Let cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

Serve with salad and warm potatoes, Sunday coffee and great conversation. I love Sunday brunch!

Bon Appétit.

Sour Cream Coffee Cake

So there I was………pondering another bundt cake. And you know how I don’t like a lot of icing and such? Well heh heh heh, This was the most moist and delicate yummy coffee cake I think I have EVER made. Thank you Lisa Dupar!!! Just delicious. I ate too much. What more can I say???? This will now be my “go to” cake. You can  find it in “Fried Chicken and Champagne” by Lisa Dupar. I love this cook book.

Here’s all you do:

Pecan Sour Cream Coffee Cake by Lisa Dupar

2 3/4 cups of sugar

16 Tablespoons unsalted butter

2 eggs

2 cups sour cream

1 tablespoon vanilla extract

2 cups flour

1 Tablespoon baking powder

1/4 teaspoon salt

2 cups chopped pecans (I was out and sub’d walnuts)

1 Tablespoon cinnamon

Powdered sugar for dusting

Preheat oven to 350˚. In the bowl of a standing kitchen mixer with whip attachment, at medium speed, cream together the sugar and the butter. Slowly add the eggs one at a time, scraping the bottom of the bowl. Add the sour cream and vanilla. In a separate bowl, sift together the flour, baking powder and salt. Add the dry mixture to the egg-sour cream mixture and mix until just combined. In a separate bowl, mix together the remaining 3/4 cup sugar, pecans and cinnamon.

Grease and flour a standard Bundt pan. Alternate pouring in the batter, the cinnamon nut mixture, and then te batter starting and ending with the batter. Bake one hour. (Mine 55 minutes) Turn out onto rack to cool.

When cake is completely cooled, dust with powdered sugar.

I kid you not……too good!! Too good.

Bon Appétit! 😉

Savory Blue Cheese Biscuits

These sounded soooo yummy (especially if you are a blue cheese fan like yours truly) that I had to try. Quick to make and takes very few ingredients. My blue cheese might have been too dry (is all I can think of), therefore next time I would add more than one cup of the blue cheese. 😉  The cheese ooozes out of the biscuits and are light! I got this recipe from Lisa Dupar’s “Fried Chicken and Champagne” cookbook, which is a delightful cook book.

Here’s all you do:

SAVORY BLUE CHEESE BISCUITS

3 1/2 cups flour

3 Tablespoons sugar

1/2 tablespooon salt

2 Tablespoons baking powder

12 Tablespoons unsalted butter (in 1/2″ cubes)

1 cup crumbled or grated blue cheese

1/4 cup minced chives

2 eggs

1 cup heavy cream (40 percent butterfat)

Egg Wash: 1 egg, (optional) 1 Tablespoon milk (optional)

Preheat oven to 425˚. Prepare a parchment-lined baking sheet.

In a large mixing bowl, combine the flour, sugar, salt and baking powder. Cut the butter into the dry ingredients with a fork or pastry cutter. Fold in the blue cheese and chives. Mix the eggs with the cream. Make a well in the middle of the dry ingredients and add the egg-cream mixture. Mix until just combined; do not overmix the dough. Transfer the dough to a floured work surface. Roll out to about 3/4 -inch thick. Cut with a 2 1/2 inch round cutter. Place the biscuits on the parchment lines baking sheet.

If you choose the egg wash: Beat together egg and mil, then lightly brush the biscuit tops with the egg wash for a smooth shine.

Bake biscuits until lightly golden brown, about 10 – 12 minutes. Remove from oven and let cool to room temperature.

Makes 12 – 15 regular size (2 1/2″) or 24-30 (1 1/4″) biscuits.

Perfect for a big bowl of soup or chili. Or slice butter or blue cheese and toast! YUM!

Bon Appétit!

Emeril's Vegetarian Chili

It’s chilly these days and nothing is better than a big pot of chili waiting for you when you need to warm up. I have never “made” vegetarian chili before, but this has to be the best vegetarian chili I have ever had. I was supposed to be thoughtful and share this batch…….but I am plowing through this at an alarming rate! Whew, do make this chili. I didn’t use his essence recipe but you can go for it and let me know. As I mentioned, I was too busy devouring it……oh and keeping warm.

Here’s all you do:

Ingredients

• 2 tablespoons canola oil
• 1 1/2 cups chopped yellow onions
• 1 cup chopped red bell peppers
• 2 tablespoons minced garlic
• 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 2 cups fresh corn kernels (about 3 ears-or use canned)
• 1 1/2 pounds portobello mushrooms, stemmed, wiped clean and cubed (I used regular mushrooms and they were fabulous)
• 2 tablespoons chili powder
• 1 tablespooon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 4 large tomatoes, peeled, seeded and chopped
• 3 cups cooked black beans, or canned beans, rinsed and drained (I used kidney)
• 1 (15-ounce) can tomato sauce (I made my own….so good)
• 1 cup vegetable stock, or water
• 1/4 cup chopped fresh cilantro leaves
• Cooked brown rice, accompaniment
• Sour cream or strained plain yogurt, garnish
• Diced avocado, garnish
• Essence, recipe follows, garnish
• Chopped green onions, garnish

Directions

I didn’t serve with the brown rice, and for the first two bowls I didn’t even plate up with avocado and sour cream. But if you are serving guests, it’s a beautiful presentation.

I was going to make some matching corn bread, but decided to go with the Savory Blue Cheese muffins from Lisa Dupar’s cookbook  “Champagne and Fried Chicken”. Will share soon. For now it’s back to work!

Bon Appétit.

Pumpkin Bread Loaf

What is it with all the pumpkin breads right now? I am not sure, but if I don’t stop this I will surely gain 200 pounds. This is a wonderful bread! Super moist too. This is such a simple recipe that I made another one right after I popped it in the oven. A great little recipe I got from Laura Davis (http://sweetsavoryplanet.blogspot.com) with dates or raisins, pecans or walnuts, and I even threw in pumpkin seeds instead! Love IT! You will too.

Here’s all you do:

Pumpkin Bread
makes one 9 X 5-inch loaf

1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon of baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated or ground nutmeg
1/4 teaspoon of cloves
1/3 cup milk
1/2 teaspoon vanilla
1/3 cup canola oil
3/4 cup white sugar
1/3 cup dark brown sugar
2 large eggs
1 cup canned pumpkin or homemade pureed pumpkin
1/2 cup pumpkin seeds (or walnuts or pecans)
1/3 cup chopped raisins (or dates)

Mix all the dry ingredients together in one bowl.  Mix the milk and the vanilla together in another bowl or container.

Mix the sugar and the canola oil in a mixer until it is completely blended.  This will take about 2 minutes on medium speed.

Add the eggs one at a time mixing well after each addition.  Add the pumpkin and blend well.

Add the flour mixture in thirds alternating with the milk, starting and ending with the flour mixture.  Mix until just blended.  Stir in the seeds and raisins.

Place in greased 9 X 5-inch loaf pan and bake at 350 degrees for 1 hour or until done (my loaf took 55 minutes).  Test for doneness with a bamboo skewer or toothpick, when it comes out clean or with just a few crumbs the loaf is done.  This is a very moist bread. VERY moist cake. Great to pack for lunches.

Let the loaf rest in the pan for 10 minutes or so.  Remove from pans and place on cooling rack for 30 minutes before slicing.

I LOVE this recipe. I made one with raisins and walnuts, and the other with raisins and pumpkins seeds. Did I mention I LOVE this recipe? I believe you will to. Get ready for the holidays with this little gift giving ditty.

Bon Appétit.

Roasted Tomatoes

Heaven only knows how simple and delicious roasting your tomatoes can be. Well it was a well kept secret until we all started growing these again……. I am guessing or, I just haven’t been paying attention. Just my luck that making the best tomato sauce ever could be done this way.

Here’s all you do:

Roasted Tomato Sauce
From A Sweet Pea Chef

Directions

Preheat oven to 350 degrees.

Line a baking sheet (with sides at least 1-inch deep) with parchment paper. Lay out the tomato halves (skin-side down), onion, garlic and carrot and sprinkle with salt, pepper and thyme. Try to make this only one layer to allow for maximum roasting. Drizzle olive oil all over.

Bake for 60 – 75 minutes, or until the edges of the tomatoes and onions begin to turn black. Carefully transfer the roasted contents to a food processor or blender (or a large mixing bowl, if using a stick blender), add the basil leaves and pulse until smooth.

Transfer the pureed contents to a large skillet and heat over medium-high heat. Add thyme, sugar and more salt or pepper, to taste. (I passed on the sugar as my tomatoes are perfectly sweet)

I threw mine into a big dish of pasta and lots of cheese and fresh basil! Some home made bread to get those juices from the onions and garlic and it was such a healthy meal.

Even if you don’t grow your own tomatoes do get to a Farmers Market or local produce to make this dish. You won’t be disappointed.

Bon Appétit!