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Rice
2
cups rice
4
cups water
(Place
in a rice cooker or follow package directions)
Chicken
Curry
2
chicken thighs
2
chicken breasts, cut in half
2
chicken legs
2
chicken wings
(Remove
the chicken skin with a kitchen shears or sharp knife. If you
use a
whole
chicken, freeze the back and use it to make chicken stock.)
1
tablespoon canola oil
2
medium onions, chopped
6
green onions, chopped
4
garlic cloves, minced
2
tablespoons mild curry powder (or as hot as you like it)
2
(14 1/2-ounce) cans Mexican stewed tomatoes, undrained
1
teaspoon chicken base
1
cup water
1/2
teaspoon garlic salt
1/4
teaspoon freshly ground Tellicherry peppercorns
Dash
cayenne
Freshly
chopped parsley for garnish
1
tablespoon cornstarch
2
tablespoons water
1. Preheat
the oven to 350 degrees.
2.
In a 5-quart sauté pan, heat the oil over medium heat. Fry the
chicken
for about 5 minutes a
side or longer. The chicken should just be lightly
browned.
3.
In the meantime, chop the onions and set out a 13 x 9 x 2-inch
glass
baking dish.
4.
Place the browned chicken in the baking dish.
5.
Sauté the onions, green onions and garlic for 5 minutes. Add
the curry powder,
stewed tomatoes chicken
base, water, garlic salt, pepper and cayenne.
6.
Pour the tomato sauce over the chicken. It will almost fill the
entire pan,
so level it off a bit so
you press some of the sauce between the chicken. Place
uncovered
in the oven and bake for 1 hour.
7.
Set the baking dish on the stovetop. Mix the cornstarch and
water together,
stir in some of the hot tomato sauce and then quickly stir the thickening sauce
back
into the chicken and sauce. The sauce will thicken nicely without any
additional heat if you do this
right after taking the dish out of the oven.
Serve over rice and sprinkle with chopped parsley.
Hint: If you prefer a richer sauce, you can heat
the
sauce in a saucepan and reduce it
for about 5 minutes over medium heat.
Serves 4-5
 Pineapple Sauce
with
Vanilla Ice Cream
Make
this dish with fresh pineapple for the best results. I have
never
tried
it with canned pineapple and
I think the fresh pineapple
is
superior.
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Ice
Cream
Vanilla
Ice Cream
Pineapple-Rum Sauce
1
fresh pineapple, cored and cut into about 1-inch pieces
(To
do this, slice off the peel, then cut the pineapple off the core
in about four
slices.
Cut those slices in half lengthwise, and then slice into
bite-size pieces.)
1/2
cup apple juice
1/2
cup dark muscovado sugar
1/3
cup granulated sugar
1
teaspoon butter
1/2
teaspoon vanilla extract
Dash
ground cinnamon
Few drops rum flavoring
1
tablespoon cornstarch
2
tablespoons water
Sweetened
flaked coconut
1. In
a 3-quart
saucepan, cook the apple juice and muscovado
sugar over medium heat
for about 5 minutes. Stir in the granulated
sugar, butter, vanilla and cinnamon.
2.
Add the pineapple and continue to simmer (and stir now and then)
for 15-20 minutes or until the pineapple and
sauce are all at the
same level in the saucepan. The sauce will
have reduced a
bit, but to make it shiny and thicken it a bit more, we like to
add a
bit of cornstarch.
3.
Mix the cornstarch and water in a small bowl. Add some of the
warm sauce, then pour the cornstarch mixture back into the
saucepan, stirring
quickly. Cook about
1 minute, then pour the sauce into a serving bowl.
4.
When the sauce has cooled a bit, it will thicken even
more.
5.
Serve scoops of vanilla ice cream with a large spoonful of
pineapple sauce. Drizzle even more sauce over the ice cream and
serve immediately. A sprinkle
of coconut is optional
and you could also toast the coconut if you wished. If you
wanted
to get really creative, you could serve the dish in coconut shell
halves.
Makes 4-5 servings
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Delicious Samosas
Impressive Vegetarian Samosas, March 3, 2006
Frozen samosas turn crispy when baked at 450 degrees for
only 10-12 minutes. From freezer to delicious snack
takes less than 15 minutes. Artiko seems to specialize
in foods that are easy to cook, taste like gourmet
treats and allow you more time to enjoy life without
having to wash any dishes. Samosas are perfect with a
mango chutney.
Ingredients:
Shell: Wheat flour, corn oil, water, salt.
Filling: Potatoes, green peas, corn oil, salt, chili
powder, ginger and spices.
The Tiramisu is also divine! If you want to take a few
days off cooking, but have become frustrated with
regular grocery store frozen foods, then this company
will truly impress you. I'm looking forward to trying
Artiko everything. Every item from this company has a
level of perfection yet unknown to most frozen food
companies.
This bag of 30 samosas will provide snacks for three to
five people or you can heat 5-10 at a time for yourself
as a vegetarian lunch or dinner.
~The Rebecca Review
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Lagaan: Once Upon A Time In India
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