The Recipe
1 can coconut milk
1 tbsp brown sugar
1 tbsp soy sauce
1 tsp curry paste
1 tsp oyster sauce (optional)
1 tsp ground ginger
2-3 cloves garlic, chopped
salt to taste
450g chicken
1 onion, chopped
2 bell peppers, diced
1 squash, diced
1 sweet potato, peeled and diced
Add first 7 ingredients (coconut milk through garlic) to the crockpot and mix until combined. Taste and add salt and extra curry paste to taste. Add chicken, turning over once or twice to make sure it's covered in the sauce.
Add all remaining ingredients. Cook on LOW for 6-8 hours or HIGH for 4-6 until the chicken is done. Shred chicken and return to pot.
Serve with rice.
The Verdict
I'd forgotten the salt, and it showed :-P Fortunately easily remedied though, and I really liked it otherwise. The curry paste added a nice "bite" without being too hot for my less-than-chili-crazy DH. The sauce was a tad thin compared to what I had expected I might try turning the chicken in flour first next time, to see if that makes a difference.
I cooked mine for all 8 hours, which was a tad too much, as the sweet potato had gotten too mushy. I'll try to check after 6 hours next time.
Tuesday, January 22, 2019
Tuesday, January 15, 2019
Week 3: Honey Garlic Sesame Chicken
The Recipe
450g chicken
1 onion, sliced
2-3 cloves garlic, chopped
1 tsp dried ginger or 1 tbsp fresh
4 tbsp honey
4 tbsp soy sauce
2 tbsp ketchup
1 tbsp white wine vinegar
1/2-1 tsp sambal oelek (chili sauce)
1 tbsp sesame oil
1 tbsp toasted sesame seeds
Place everything except sesame oil and sesame seeds in the crockpot. Cook on HIGH for 2-5 hours or LOW for 6-10 hours.
Shred the chicken and mix it back into the sauce together with the sesame oil and seeds.
Serve with rice and grated carrots.
The Verdict
The taste was very intense, so it definitely needed the freshness of the grated carrots to work. I did like the way it tasted though, so perhaps it was just a tad too acidic? I'll probably try to leave out the vinegar next time.
450g chicken
1 onion, sliced
2-3 cloves garlic, chopped
1 tsp dried ginger or 1 tbsp fresh
4 tbsp honey
4 tbsp soy sauce
2 tbsp ketchup
1 tbsp white wine vinegar
1/2-1 tsp sambal oelek (chili sauce)
1 tbsp sesame oil
1 tbsp toasted sesame seeds
Place everything except sesame oil and sesame seeds in the crockpot. Cook on HIGH for 2-5 hours or LOW for 6-10 hours.
Shred the chicken and mix it back into the sauce together with the sesame oil and seeds.
Serve with rice and grated carrots.
The Verdict
The taste was very intense, so it definitely needed the freshness of the grated carrots to work. I did like the way it tasted though, so perhaps it was just a tad too acidic? I'll probably try to leave out the vinegar next time.
Week 2: Jerusalem Artichoke Soup
The Recipe
500g Jerusalem artichokes
1 large potato or 2-3 small ones
1 liter chicken or vegetable stock
2 dl heavy cream
2 dl milk
lemon juice
Peel the jerusalem artichokes and potatoes and boil them in the stock until done - about 15-20 minutes. Use an immersion blender and blend the soup until smooth. Add cream and milk and bring up to a simmer again. Add salt, pepper and lemon juice according to taste.
Serve with warm bread and possibly bacon.
The Verdict
A bit thinner than I had expected, so I'll probably use less stock (or more vegetables) next time - or just leave it to simmer for a bit longer. The taste was great though, so definitely something I'll make again :)
500g Jerusalem artichokes
1 large potato or 2-3 small ones
1 liter chicken or vegetable stock
2 dl heavy cream
2 dl milk
lemon juice
Peel the jerusalem artichokes and potatoes and boil them in the stock until done - about 15-20 minutes. Use an immersion blender and blend the soup until smooth. Add cream and milk and bring up to a simmer again. Add salt, pepper and lemon juice according to taste.
Serve with warm bread and possibly bacon.
The Verdict
A bit thinner than I had expected, so I'll probably use less stock (or more vegetables) next time - or just leave it to simmer for a bit longer. The taste was great though, so definitely something I'll make again :)
Monday, December 31, 2018
Best Recipes of 2018
I didn't quite make it all 52 weeks this year, but i've done alright :-) And found some awesome new recipes in the process!
Here are the best new-to-me recipes of 2018:
Nutella and Peanut Butter Brownies
Oatmeal Cookies with White Chocolate and Raspberries
Mushroom Risotto
Adobo Pork Tenderloin
Texas Dry Rub
BBQ Chicken Cobb Salad
Slow-Cooker Pulled Pork
Jalapeno Chicken
Honey-Mustard Pork Chops
Chocolate Peanut Lava Cake
Creamy Parmesan Chicken Pasta
Creamy Pasta Casserole w. cherry tomatoes
Ham and Potato Corn Chowder
Honey-Mustard Chicken
Here are the best new-to-me recipes of 2018:
Nutella and Peanut Butter Brownies
Oatmeal Cookies with White Chocolate and Raspberries
Mushroom Risotto
Adobo Pork Tenderloin
Texas Dry Rub
BBQ Chicken Cobb Salad
Slow-Cooker Pulled Pork
Jalapeno Chicken
Honey-Mustard Pork Chops
Chocolate Peanut Lava Cake
Creamy Parmesan Chicken Pasta
Creamy Pasta Casserole w. cherry tomatoes
Ham and Potato Corn Chowder
Honey-Mustard Chicken
Wednesday, December 12, 2018
Week 50: Salad-Chicken Tacos
The Recipe
1dl sour cream 9%
1/2 dl shredded coconut
1tbsp lime juice (about half a lime)
pinch of salt
400g chicken mince
butter
3tbsp water
3-4 tsp curry paste (or according to taste)
1tsp salt
100g rice
large lettuce leaves
200g red cabbage, shredded
200g carrot, shredded
50g roasted cashew nuts, chopped
Mix together the first four ingredients (sour cream through salt) and refrigerate while making the rest.
Cook rice according to the instructions on the package. Set aside.
Melt butter in a pan over high heat and cook the chicken until done. Add water, curry paste and salt according to taste. Once done, mix in rice, red cabbage, carrot and cashew nuts.
Serve as 'tacos' using the lettuce leaves as shells.
The Verdict
Very different from what I usually make, but really good! Definitely something I could see myself making again. The original recipe called for iceberg salad, but I've gotten spoiled and find that utterly boring, so next time I'll probably use something else instead. But otherwise tasty and definitely easy to make.
1dl sour cream 9%
1/2 dl shredded coconut
1tbsp lime juice (about half a lime)
pinch of salt
400g chicken mince
butter
3tbsp water
3-4 tsp curry paste (or according to taste)
1tsp salt
100g rice
large lettuce leaves
200g red cabbage, shredded
200g carrot, shredded
50g roasted cashew nuts, chopped
Mix together the first four ingredients (sour cream through salt) and refrigerate while making the rest.
Cook rice according to the instructions on the package. Set aside.
Melt butter in a pan over high heat and cook the chicken until done. Add water, curry paste and salt according to taste. Once done, mix in rice, red cabbage, carrot and cashew nuts.
Serve as 'tacos' using the lettuce leaves as shells.
The Verdict
Very different from what I usually make, but really good! Definitely something I could see myself making again. The original recipe called for iceberg salad, but I've gotten spoiled and find that utterly boring, so next time I'll probably use something else instead. But otherwise tasty and definitely easy to make.
Tuesday, December 11, 2018
Week 49: Chili Mac and Cheese
The Recipe
1lb ground beef
1 onion, chopped
3 cloves garlic, chopped
1 bell pepper, diced
1 tbsp chili
2 tsp cumin
1 tsp paprika
1 tsp oregano
1 can (400g) diced tomatoes
1 can (400g) kidney beans
3 cups beef stock
2 cups macaroni
1 tsp Worcestershire sauce
1 tbsp soy sauce
salt and pepper
2 tbsp (~30g) butter
2 tbsp flour
2 cups milk
120g cream cheese
1 cup cheddar cheese
1 cup gouda cheese (or similar)
In a large pot (4L minimum), warm oil and cook onions and beef. Add garlic, chili powder, cumin, paprika, oregano and bell pepper and cook until fragrant.
Add tomatoes, beans, broth, macaroni, Worchestershire sauce and soy sauce. Brint to a boil and leave to simmer until the pasta is cooked. Add salt and pepper to taste.
Meanwhile, melt the butter in a pan over medium heat. Add flour and cook for a few minutes until slightly brown. Add milk and let it simmer until it's boiled down a bit. Be careful it doesn't burn! Reduce the heat and add cheese and cook until the cheese has melted.
Mix the cheese sauce into the chili once the pasta is cooked. Serve with extra shredded cheese and sliced jalapenos.
The Verdict
This ended up being more of a soup than a typical mac'n'cheese. 3 cups of broth is a LOT! I might try with 1-2 cups next time, because I wasn't too impressed by it as-is, but think it could greatly improve by having the sauce be a bit thicker.
1lb ground beef
1 onion, chopped
3 cloves garlic, chopped
1 bell pepper, diced
1 tbsp chili
2 tsp cumin
1 tsp paprika
1 tsp oregano
1 can (400g) diced tomatoes
1 can (400g) kidney beans
3 cups beef stock
2 cups macaroni
1 tsp Worcestershire sauce
1 tbsp soy sauce
salt and pepper
2 tbsp (~30g) butter
2 tbsp flour
2 cups milk
120g cream cheese
1 cup cheddar cheese
1 cup gouda cheese (or similar)
In a large pot (4L minimum), warm oil and cook onions and beef. Add garlic, chili powder, cumin, paprika, oregano and bell pepper and cook until fragrant.
Add tomatoes, beans, broth, macaroni, Worchestershire sauce and soy sauce. Brint to a boil and leave to simmer until the pasta is cooked. Add salt and pepper to taste.
Meanwhile, melt the butter in a pan over medium heat. Add flour and cook for a few minutes until slightly brown. Add milk and let it simmer until it's boiled down a bit. Be careful it doesn't burn! Reduce the heat and add cheese and cook until the cheese has melted.
Mix the cheese sauce into the chili once the pasta is cooked. Serve with extra shredded cheese and sliced jalapenos.
The Verdict
This ended up being more of a soup than a typical mac'n'cheese. 3 cups of broth is a LOT! I might try with 1-2 cups next time, because I wasn't too impressed by it as-is, but think it could greatly improve by having the sauce be a bit thicker.
Wednesday, December 5, 2018
Week 48: African Chicken
The Recipe
Oil
1 onion, chopped
2 cloves garlic, chopped
1tsp ginger
1tsp cayenne
2tsp coriander
1.5tsp chili flakes
400g chicken breast, cubed
2 cups chicken stock
175g creamy peanut butter
1 can (400g) tomatoes
1-2 sweet potatoes (1 large or 2 medium)
1 laurel leaf
salt, pepper
2dl salted peanuts, chopped
Fresh parsley
In a pot, warm oil and cook onion and garlic until fragrant and just starting to go soft. Add all spices and cook for about 30 seconds before adding the chicken. Brown at high heat for 3-4 minutes.
Add stock, peanut butter, tomatoes, potato and the laurel leaf. Bring to a boil and leave to simmer for 30 minutes or until the potato is done. Remove the laurel leaf and add salt and pepper according to taste. Add half the peanuts and bring to a boil for about 1 minute.
Serve with rice, using the rest of the peanuts and parsley as garnish.
The Verdict
Not as good as it sounded, unfortunately. I liked it well enough, but that's about it... "well enough". It didn't have anything wrong with it, that I can point my finger at - I just didn't find it to be anything special either. Probably not a dish I'm likely to make again.
Oil
1 onion, chopped
2 cloves garlic, chopped
1tsp ginger
1tsp cayenne
2tsp coriander
1.5tsp chili flakes
400g chicken breast, cubed
2 cups chicken stock
175g creamy peanut butter
1 can (400g) tomatoes
1-2 sweet potatoes (1 large or 2 medium)
1 laurel leaf
salt, pepper
2dl salted peanuts, chopped
Fresh parsley
In a pot, warm oil and cook onion and garlic until fragrant and just starting to go soft. Add all spices and cook for about 30 seconds before adding the chicken. Brown at high heat for 3-4 minutes.
Add stock, peanut butter, tomatoes, potato and the laurel leaf. Bring to a boil and leave to simmer for 30 minutes or until the potato is done. Remove the laurel leaf and add salt and pepper according to taste. Add half the peanuts and bring to a boil for about 1 minute.
Serve with rice, using the rest of the peanuts and parsley as garnish.
The Verdict
Not as good as it sounded, unfortunately. I liked it well enough, but that's about it... "well enough". It didn't have anything wrong with it, that I can point my finger at - I just didn't find it to be anything special either. Probably not a dish I'm likely to make again.
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