Ingredients*
1/2 onion diced 3 ways extra fine
2 cloves garlic
1 tablespoon diced green bell or long pepper (just a hint)
½ tablespoon red hot pepper cut in to tiny bits using kitchen scissors (again, just a hint, this is not a hot sauce)
1/2 tablespoon lemon zest and tiny bit of juice
2 tablespoons butter
1/4 cup cream of mushroom soup or the mix+ h2o
4 teaspoon salt
3 pinches pepper
*as always an approximation of measurements
Method
Dice onion and garlic as demonstrated in video. Let simmer in butter until soft.
Add peppers and lemons. Add more butter and/or water when necessary.
Add mushroom soup. Add salt and pepper to taste Let sauce thicken. It sauce becomes too thick add more water and or butter.
Recommended with poultry, eggs, and seafood
*Variation: add white wine
Monday, November 23, 2009
Dinner Saturday October 17th
Ingredients:
Chicken breast
Butter
Crème fraiche
1 long green pepper
2 carrots, grated
1 potato, steamed/boiled and sliced
5 or so cherry tomatoes quartered
2 cups slice mushrooms
¼ vidalia onion diced
2 green onions cut finely with kitchen scissors
½ a hot green pepper (not too hot, add more according to preference)
1 small fresh ginger root peeled and chopped finely
2 garlic cloves diced
1 chicken bullion cube
2 teaspoons turmeric
1 teaspoon cumin
1 tablespoon curry (turmeric, coriander, cumin, ginger, pepper, mustard, onion, allspice, fenugreek, nutmeg, garlic, hot chili, cloves)
1 handful of white raisons
pinch salt
pinch pepper
pinch ground red hot pepper
Vermicelli or rice
Method:
In a frying pan, melt butter; add onions, garlic, and ginger. Let simmer a few minutes, add green peppers and carrots, bullion, turmeric, cumin, S & P, let cook on low heat until veggies become softened, add some water if mixture appears dry. Meanwhile, steam a potato until quite soft and add cherry tomatoes.
In a separate pan, melt butter, add raisons and curry. Cook chicken in this pan.
Slice potatoes and mix in with veggies.
When chicken is cooked, add crème fraîche and simmer on low heat.
Boil water for vermicelli.
Serve chicken and curry crème on top of vermicelli with veggies on the side.
Some nice milky masala tea afterwards makes a sweet finish.
Chicken breast
Butter
Crème fraiche
1 long green pepper
2 carrots, grated
1 potato, steamed/boiled and sliced
5 or so cherry tomatoes quartered
2 cups slice mushrooms
¼ vidalia onion diced
2 green onions cut finely with kitchen scissors
½ a hot green pepper (not too hot, add more according to preference)
1 small fresh ginger root peeled and chopped finely
2 garlic cloves diced
1 chicken bullion cube
2 teaspoons turmeric
1 teaspoon cumin
1 tablespoon curry (turmeric, coriander, cumin, ginger, pepper, mustard, onion, allspice, fenugreek, nutmeg, garlic, hot chili, cloves)
1 handful of white raisons
pinch salt
pinch pepper
pinch ground red hot pepper
Vermicelli or rice
Method:
In a frying pan, melt butter; add onions, garlic, and ginger. Let simmer a few minutes, add green peppers and carrots, bullion, turmeric, cumin, S & P, let cook on low heat until veggies become softened, add some water if mixture appears dry. Meanwhile, steam a potato until quite soft and add cherry tomatoes.
In a separate pan, melt butter, add raisons and curry. Cook chicken in this pan.
Slice potatoes and mix in with veggies.
When chicken is cooked, add crème fraîche and simmer on low heat.
Boil water for vermicelli.
Serve chicken and curry crème on top of vermicelli with veggies on the side.
Some nice milky masala tea afterwards makes a sweet finish.
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