Tuesday, January 27, 2009

Chicken Curry


The gals back in Clearfield will be happy about this one. I have been telling them forever that I would give them this recipe, but I am lazy... What can I say? This is a recipe I grew up with and that my kids love. I think it is super easy and fast, but then again I've been making it since I could help mom in the kitchen.


3 TBS butter
1/4 cup chopped onion
1 1/2 tsp curry powder
3 TBS flour
3/4 tsp salt
3/4 tsp sugar
1/8 tsp ginger
1 cup milk
1 cup chicken broth
1/2 tsp lemon juice
2 cups cooked diced chicken (I just use chicken I've taken from leftover roast chicken.)


Melt butter and add onion and curry powder. Saute. Add flour, salt, sugar, and ginger. Slowly add milk and chicken broth. Cook until thickened and add lemon juice and chicken. Heat through. Serve over rice with 4 or 5 condiments: slivered almonds, chopped hard-boiled eggs, pineapple chunks, pickle relish, shredded coconut, raisins, bacon-bits, red onion, etc. (Now here is a disclaimer. I will put all these condiments on my curry and Blake thinks I am crazy and is happy putting nothing on top which is how my kids eat it as well. I didn't realize I was weird until I saw it from the outside, so by all means eat it sans condiments!)


For those of you who are are aware of Deceptively Delicious by Jessica Seinfeld I adapted it to her philosophy (which is "hiding" pureed veggies in your kids food to make sure they get enough vitamins). I only use about 1 TBS butter and change the milk to 1/2 cup and a 1/2 cup cauliflower puree. Can't taste the difference and it packs a great nututional punch.

Nancy's Chicken Marinade


This is a recipe I received from my mother-in-law (it is family favorite) and I have had more requests for this recipe than any other. It is awesome!





1 cup soy sauce
1 cup sprite/7-up
1 cup water
6 finely chopped green onions (whole thing)
juice of 4 lemons or limes
3 or more jalapeno peppers



I put the chicken and ingredients all together in a large ziploc bag or large tupperware with the lid on (it will make your fridge stink otherwise) and let marinade overnight. Adding brown sugar or honey is great with pork or tri-tip but burns too quickly on the chicken.

Whole Wheat Bread

This is my favorite recipe for whole wheat bread. I make it all the time and have yet to have a bad loaf! I put all the ingredients in the breadmakCheck Spellinger so I do have to mix and knead and find a nice warm place for the bread to rise. I add 4 teaspoons of wheat gluten to the recipe and it keeps soft for days (plus provides a nutritional boost!).

2 1/2 tsp instant yeast dissolved in 2 TBS water
1 1/3 cup lukewarm water
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups whole wheat flour
1/4 cup nonfat dried milk
1 1/4 tsp salt

Put all the ingredients in the breadmaker and put it on dough setting. After the dough has risen, bake the bread in a preheated 350 degree oven for about 20 minutes. Then tent the bread with tin foil (don't skip this step!) and bake for another 20 minutes. Easy as that! I have always used molasses in this recipe, but you should be able to use honey or maple syrup.