I just finished making (and eating) this and it was delicious. It takes a little bit of time to make but is well worth it if you are a fan of curry. I was inspired to do this by a restaurant here in town that serves yellow curry with some apple in it and I thought the banana would make a nice addition.

Recipe:

  • 1 tsp cayenne
  • 2 tsp coriander
  • 3 tsp cumin
  • 1 tsp turmeric
  • 1 Tbsp brown sugar
  • 1/2 C chicken broth
  • 1 can coconut milk
  • 1 Tbsp tomato paste

Preheat the oven to 375°F. Mix the previous ingredients together and pour it over some slices of chicken breast in a casserole dish. Heat this in the oven for 45 minutes. Meanwhile, grab the following ingredients:

  • 1/4 stick of butter
  • 1 medium onion, diced
  • 3-4 cloves garlic, crushed
  • 1 Tbsp brown sugar
  • 2 large greenish bananas, sliced lengthwise and then in half

Fry the onion and garlic in the butter for a few minutes and then sprinkle on the brown sugar. After another minute of mixing that in add the bananas and let those fry until a nice light brown. Once that is done, remove the onions and banana from the frying pan and set aside.

While waiting for the chicken to cook in the oven, cut two golden potatoes in to about 1/8th sized pieces and 1 large green apple in to quarters. For the apple, I prefer something a little sour, but I suppose something sweeter would work well too.

After 45 minutes, remove the curry and chicken from the oven. Add in the apple and potatoes and then put it back in the oven for another 20 minutes or so (just until the potatoes are done).

When the chicken, potatoes and apple are done, serve them with the onions and bananas on some rice or noodles (or whatever you prefer).

I hope you enjoy.

I recently received the last box of produce from the CSA program I signed up with this summer and it contained two decently sized pumpkins in it. Aside from being good for Halloween decorations, pumpkins can also be used for some rather tasty dishes - such as this cheesecake I made last night. A local bakery makes a version of this that is absolutely delicious and so I thought I would give it a try; sadly, I do not think mine turned out quite as well as theirs, but it still makes for a very nice treat.

Crust Recipe:

  • 9 cinnamon graham crackers
  • 1/2 stick melted butter
  • 1/4 C granulated sugar

Crush the graham crackers in to small pieces and mix it with the melted butter. Stir in the sugar. Spread the mixture in a 9" cake pan, pressing it in to the pan to compact the mixture some. Place the pan in the oven at 350° F. Let it bake in there for about 10 minutes before removing.

Filling:

  • 32 oz cream cheese
  • 1 cup whipped cream
  • 2 cups pumpkin puree
  • 1/4 cup liquid chai mix
  • 1/4 cup flour
  • 1 1/2 cups granulated sugar
  • 3 eggs

Mix together the cream cheese and sugar until it is smooth and fluffy. I used a food processor for this which I think made the end result a little smoother than I actually wanted it but it still worked well enough. Mix in the remaining ingredients and then transfer the mixture to the cake pan prepared previously. Place the cake pan in a larger roasting pan and fill the roasting pan with enough water to come up halfway on the cake pan. Cook in the oven at 350 degrees for 90 minutes or until the top is golden. Remove the cake from the oven and then when it is cool enough to handle place it in the refrigerator for 6-7 hours. Be careful when you remove it from the oven because the inside will still be fairly sloshy.

It takes a good amount of time to make and then it needs several hours to set before it is ready to eat but overall it is actually fairly easy to make and the end result is fantastic.

Enjoy.

Cooking: Strawberry Pizza

Here is a delicious little dessert recipe that I made the other night. There are three parts to it and it is super simple.

Crust:

  • 3/4 C butter
  • 1/3 C powdered sugar
  • 1 1/2 C flour

Combine ingredients and mix well. Press in 13" pizza pan and bake at 350 degrees for 10 minutes. Let cool.

Filling:

  • 8 oz cream cheese
  • 1 C powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped cream
  • Chopped strawberries - enough to cover the dessert

Combine first three ingredients, mixing well, and fold in the whipped cream. Spread the mixture on the baked crust and then top with the chopped strawberries.

Glaze:

  • 1/2 C sugar
  • 2 T tapioca - or enough to reach desired thickness
  • 1/2 C water
  • 1 C mashed strawberries

Combine ingredients and cook over medium heat, stirring the mixture occasionally until it is boiling and has thickened. Let it cool and then pour it over the top of the dessert.

Keep the dessert refrigerated.

I have been making myself sick eating this constantly. It is simple and so delicious. Enjoy.

This is another yummy recipe that I want to pass along. It comes from the cookbook Asparagus to Zucchini with some slight variation on how they cook two things (the polenta and the onion).

Ingredients:

  • 20-24 small onions chopped
  • 1 C polenta
  • 4.5 C chicken or veggie stock
  • 2 Tbsp butter
  • 2 tsp sugar
  • 2 tsp cider vinegar
  • 2 Tbsp olive oil
  • 2 tsp minced garlic
  • 0.25 tsp red chile flakes
  • 1 bunch collard greens, without stems and chopped
  • A flavorful cheese - e.g. blue cheese

In a pot add the polenta together with 4 C of the stock and a pinch of salt. Bring to a boil and then lower heat, stirring occasionally until the polenta is finished cooking. Meanwhile, melt the butter in a skillet and add the chopped onions. Cook for 8-10 minutes, stirring to prevent sticking. Add the sugar to the skillet and cook another 2-3 minutes. Add the remaining stock and the vinegar, cooking until it becomes a nice glaze. At this point remove the onions to a bowl. Now, wipe out the skillet and add the olive oil. Add the garlic, chile flakes, and the collard greens. Cook 4-5 minutes or until tender. When the polenta is done serve it topped with the collard greens and glazed over onions. Crumble the cheese on top of this to your own taste.

Enjoy.

During the summer I get to enjoy many farm fresh fruits and vegetables that I receive through a CSA program. For those who do not know, CSA stands for Community Supported Agriculture and it is a wonderful way to support local farmers and receive a lot of great food. One thing I enjoy doing is cooking and a CSA provides ample opportunity to try new recipes. In the spirit of sharing I am going to go ahead and start posting some recipes that I try and like. The first one is a Cabbage and Potato Patty - it is essentially something like a hashbrown with cabbage inside. The recipe:

  • 1 cup shredded cabbage
  • 2 potatoes boiled and semi-mashed
  • 2 eggs, beaten
  • Butter or Oil to cook in
  • Season to taste

To prepare you mix the cabbage and potatoes together along with the eggs and then season the mixture to taste.  I went with simply adding a little salt and black pepper but I am sure there are many more creative ways to season this.  Heat the oil in a frying pan at medium-high and then add little blobs of the mixture.  Let them fry for about 2 minutes on each side.

Enjoy.