3 large bls skls chicken breasts,
2 t. curry powder,
1/2 C. plain yogurt,
garlic salt and pepper to taste,
1 T. granulated onion,
Juice of 1 small lime,
1 sprig of parsley,
Oil for browning.
Mix yogurt, curry powder, granulated onion, parsley, lime juice, salt and pepper together. Make cuts in chicken breasts 1" apart, do not cut through. Turn chicken breast over, cut the other side the same way. Spread the yogurt mixture on chicken breasts. Let the chicken breasts marinate for 20 minutes. Heat oil in a flat pan, sear both sides of the chicken breasts until brown. Bake in a preheated oven at 350 F for 30 minutes.
Serve with brown rice and salad.
10/23/08
Foodnetworks Cookies
Crust for sheet cookies: 350F 15-20 minutes
1 8-oz cream cheese
1 lb butter
1/4 C sugar
1/4 t. salt
bake until done. spread orange marmalade, sprinkle with crushed nuts, then drizzle with melted chocolate. cut into 2" square bars
1 8-oz cream cheese
1 lb butter
1/4 C sugar
1/4 t. salt
bake until done. spread orange marmalade, sprinkle with crushed nuts, then drizzle with melted chocolate. cut into 2" square bars
10/17/08
Pico de Gallo
Pico de Gallo
This is a recipe I got from Chelz's boyfriend describing how his mom makes them back at home in Taxes. I used my kohlrabi which is in abundant supply this time of the year, and they are ever so tasty from the cool fall air and moisture.
1 medium red onion, chopped,
1 large kohlrabi, peeled and chopped,
10 jalapeno peppers, chopped
1 medium tomatoes, chopped
1/4 C. chopped cilantro,
juice from one lemon,
juice from one lime,
salt to taste.
Mix all ingredients together, let set for half an hour before serving. Serve with corn chips.
This is a recipe I got from Chelz's boyfriend describing how his mom makes them back at home in Taxes. I used my kohlrabi which is in abundant supply this time of the year, and they are ever so tasty from the cool fall air and moisture.
1 medium red onion, chopped,
1 large kohlrabi, peeled and chopped,
10 jalapeno peppers, chopped
1 medium tomatoes, chopped
1/4 C. chopped cilantro,
juice from one lemon,
juice from one lime,
salt to taste.
Mix all ingredients together, let set for half an hour before serving. Serve with corn chips.
Pico de Gallo
This is a recipe I got from Chelz's boyfriend describing how his mom makes them back at home in Taxes. I used my kohlrabi which is in abundant supply this time of the year, and they are ever so tasty from the cool fall air and moisture.
1 medium red onion, chopped,
1 large kohlrabi, peeled and chopped,
10 jalapeno peppers, chopped
1 medium tomatoes, chopped
1/4 C. chopped cilantro,
juice from one lemon,
juice from one lime,
salt to taste.
Mix all ingredients together, let set for half an hour before serving. Serve with corn chips.
1 medium red onion, chopped,
1 large kohlrabi, peeled and chopped,
10 jalapeno peppers, chopped
1 medium tomatoes, chopped
1/4 C. chopped cilantro,
juice from one lemon,
juice from one lime,
salt to taste.
Mix all ingredients together, let set for half an hour before serving. Serve with corn chips.
New Recipes to check out _from Izzy
http://onestopcook.wordpress.com/2008/06/08/carne-asada-burrito-with-guacamole-and-pico-de-gallo/
http://mywoodenspoon.com/2008/01/17/carne-guisada/
http://mywoodenspoon.com/2008/01/17/carne-guisada/
7/1/08
07-01-08 More Radishes
With mounting radishes, I am scrambling to find more ways of using them. I always loved the Vietnamese Sandwich called "banh mi", so I decided to make the radish slaw that goes in it...
banh mi (http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC) is an Asian food with French influence. Now that's something you don't find very often. You can read all about it in wiki.
For my radish slaw, I used the Crimson Lady Finger Radish and carrots. Slice the vegetables with a Mendelian to match sticks, place them in a large bowl. Make the syrup: Add distilled vinegar and water (3:2) in a sauce pan, add sugar and salt (3:1). Heat liquid and dissolve the sugar and salt. Cool the liquid, then pour into the large bowl. Let stand for a while, radish will get limp and settled. Place the slaw in glass jars and keep in the refrigerator. Let it ferment sometime (5-7 days) and gives out nice pickling flavors. It will be ready to use. This can last quite a while in the frig.
6/30/08
6-30-08 More Radishes
Ella's postcard to Nathan (Finish Boyband) and my radish studs:
The wave of radishes just keeps coming. We have experienced 94 F weather this weekend, since we kept the radishes well watered, they are bigger and tastier than ever. I bagged another 15 lb. this morning-had to do something about it... I made some Chinese pickles over the weekend (fermentation type, no vinegar). It should be ready in about 5 days. I added some radishes spears to the Real Dill pickle juice, they are delicious. I am on the third day of my Seaweed Radish diet. I still love the taste, and I lost 3 lb.! Only if anyone knows how hard it is for me to do that! I think I am going to add some chopped cilantro today for variation.
The wave of radishes just keeps coming. We have experienced 94 F weather this weekend, since we kept the radishes well watered, they are bigger and tastier than ever. I bagged another 15 lb. this morning-had to do something about it... I made some Chinese pickles over the weekend (fermentation type, no vinegar). It should be ready in about 5 days. I added some radishes spears to the Real Dill pickle juice, they are delicious. I am on the third day of my Seaweed Radish diet. I still love the taste, and I lost 3 lb.! Only if anyone knows how hard it is for me to do that! I think I am going to add some chopped cilantro today for variation.
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