Monday, March 30, 2009

Grilled Curry Chicken with Spinach-Coconut Rice

We made this for Sunday dinner, and had it for leftovers tonight (and it tasted even better). The picture I'm posting is the leftover meal, so it's all dumped in one bowl. It is so yummy and a good warmer weather meal. Delicious with the limes squeezed over!

Grilled Curry Chicken with Spinach-Coconut Rice

1 1/2 c plus 2 T canola oil, divided
2 T smooth peanut butter
2 T chopped cilantro
1 T salt
1 T curry powder
2 t minced ginger
1 t tamarind concentrate (hard to find, I usually just omit)
5 t minced garlic, divided
4 boneless, skinless chicken
1 can (13oz) unsweetened coconut milk
3 c jasmine rice
2 large onions, sliced
1 1/2 lb fresh baby spinach, cleaned
Salt to taste
Lime wedges and cilantro for garnish

In blender combine 1 1/2 c oil, pb, cilantro, salt, curry, ginger, tamarindo, and 3 t garlic, until smooth. Place chicken in resealable plastic bags and pour in marinade. Refrigerate overnight.

Remove chicken from marinade, pour marinade liquid into small sauce pan and boil until reduced by half. Grill (or broil) chicken, 12-14 min, turning once. Let stand for 5 minutes before slicing into strips. Serve with sauce on side. (I usually pour some sauce over the chicken slices before serving to get more good saucy flavor.

Meanwhile, pour coconut milk into large measuring cup. Add enough cold water to make 6 cups, bring to boil in sauce pan. Stir in rice and return to boil. Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes. Let stand 5 minutes. (I do this all in my rice cooker, it's fine).

Heat remaining oil in large nonstick skillet. Add onions and saute’ until softened, 4-5 minutes. Add remaining garlic, spinach, and 2 T water. Cover and simmer until spinach wilts, about 3 minutes. Season with salt. Stir into rice; toss to combine (I don't do this, cause some wimpy people are scared by spinach and delicious grilled onions, so I dish them separately).

Garnish with lime wedges and cilantro sprigs.

Wednesday, March 18, 2009

Coconut-Pineapple Loaf Cake

I found this recipe in Martha's Everyday Food - I made it tonight and wanted to eat the entire loaf!


  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 can (20 ounces) crushed pineapple, drained well
  1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
  3. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Monday, March 16, 2009


This is by far the BEST homemade wheat bread I have ever tasted!  The liquid lecithin and wheat gluten can be found at Lassen's or another health food store.   We got our dough enhancer from Emergency Essentials.  The amounts of lecithin, gluten, and enhancer can be played with to obtain your preferred texture.  

2 1/2 cups hot water (a little hoter than bath water)
1/4 cup oil
1/3 cup honey
1-2 Tbs. liquid lecithin
3 1/2 cups whole wheat flour
1-2 Tbs. dough enhancer
1-2 Tbs. vital wheat gluten
1 1/4 Tbs. yeast
1 Tbs. salt
1-3 cups whole wheat flour

Add water, oil, honey and lecithin to mixer with hook attachment.  Then add the 3 1/2 cups flour.  On top of the flour add the dough enhancer, gluten and yeast (no salt yet).  Mix until smooth.  Let stand for about 10 minutes.  This is sponging.  This process allows the wheat bran to absorb the moisture, thus making the dough "dryer."  It's difficult to add too much flour after sponging the bread dough.  On speed one, add the salt and rest of the flour.  Stop adding flour when the dough starts to leave the sides of the bowl.  At this point, turn your mixer to speed 2 and mix for about 5 minutes.  Form dough into 3 well-greased bread pans.  Let rise about 50 minutes.  Place loaves into a COOL oven (not preheated).  Bake at 350 for 35 minutes.


2 cups flour
1 1/2 cups sugar
1/2 teas. cinnamon
2 Tbs. cocoa
1 1/2 teas. soda
2 cups applesauce
1/2 cup oil
1/2 teas. salt
2 eggs
brown sugar
chocolate chips

Blend together and pour into greased 9x13 pan.  Sprinkle with brown sugar and chocolate chips (we use a lot).  Bake at 350 for 30-40 minutes.

Saturday, March 7, 2009

Pizza Crust & Sauce

Thin Crust Pizza Dough
2 tsp. yeast
2 tsp. sugar
4 cups flour
1 tsp. salt
1/2 cup olive oil
1 1/2 cup warm water

Dissolve yeast in water and sugar. Add remaining ingredients and kneed 5 minutes. Let rise 1 hour, punch down, then rise 30 more minutes. Divide dough in half and roll out on floured surface and top with sauce and toppings. Bake between 400-450 degrees until done. Makes 2 pizzas.

Quick and delicious pizza sauce
1 - 15 oz can tomato sauce
1- 6 oz can tomato paste
sprinkle of sugar
garlic powder
dash of cayenne pepper

mix together and add to pizza

Friday, March 6, 2009

Chocolate Yummies

  • 4 cups KELLOGG'S® RICE KRISPIES® Cereal
  • 8 graham crackers, whole pieces
  • 3 1/2 cups miniature marshmallows
  • 1 (12 ounce) package semi-sweet chocolate morsels
  • 2/3 cup light corn syrup
  • 3 tablespoons margarine or butter
  • 1/2 cup crunchy peanut butter


  1. Coat 13x9x2-inch dish with cooking spray. Place 6 whole pieces graham crackers in single layer in bottom. Cut remaining piece to fit in bottom. Sprinkle marshmallows evenly over crackers.
  2. Place dish in preheated 400 degree oven. Watch carefully and remove dish when marshmallows have puffed but not browned. Let cool
  3. In a large double boiler, over low heat, melt together chocolate morsels, corn syrup and margarine. Remove from heat. Stir in peanut butter until smooth. Stir in cereal until well coated. Spread cereal mixture evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.