Massaman Curry

I love Thai food and one of my favorite dishes is Massaman Curry. I ran across this recipe on Pinterest and we made a special trip to the Asian market to get some of the ingredients. It was SOO worth it! Yummy!

- The Very Hungry Cook

1 lb. boneless, skinless chicken breast (I used thighs)

3 Tbsp. massaman curry paste (I used ¼ cup)

8 cardamom (I used 1 tsp. ground)

2 sticks cinnamon (I used ½ tsp. ground)

3 whole star anise

6 small/3 large shallots; peeled, quartered if large

2 cans coconut milk

1 cup water

1 ½ Tbsp. fish sauce

2 medium potatoes, peeled and quartered

½ Tbsp. tamarind paste

1 Tbsp. brown sugar

3-4 Tbsp. peanuts, roasted and unsalted

2 Tbsp. peanut/vegetable oil

Thai basil leaves – a handful, chopped

Cut the chicken into bite sized pieces.

Add 1 tbsp of the oil and the massaman curry paste to the chicken. Mix well, and set aside to marinate.

Heat the remaining oil in a pan.

Once the oil is hot, fry the cinnamon, cardamom and star anise in it for 30 seconds.

Add the shallots and fry until golden-brown.

Then add the chicken, lower the flame and let it cook for 3-5 minutes.

Add coconut milk, fish sauce, water, potatoes, peanuts and half the basil.

Bring the mixture to a boil.

Cover and simmer for 30 minutes or until the potatoes are cooked through.

If needed, remove the lid and cook until the curry reaches desired thickness.

Check seasoning.

Remove the pan from the flame.

Stir in the tamarind paste, brown sugar and remaining basil.

Serve hot with jasmine rice.

Thai Beef Noodles

Another winner for the whole family! I thought the original recipe might be a little heavy on the peanut butter, so I cut that back and added a little more milk. Add more veggies if you have them!

Modified from Taste of Home

1/3 cup 2% milk

1/4 cup creamy peanut butter

1/3 cup soy sauce

2 tablespoons brown sugar

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

12 ounces uncooked spaghetti

1 beef top sirloin steak (1 pound), thinly sliced

1-1/2 teaspoons canola oil, divided

1/2 cup thinly sliced fresh carrot

1/2 cup julienned sweet red pepper

1 cup fresh snow peas

2 green onions, sliced

1/4 cup chopped salted peanuts

2 tablespoons minced fresh cilantro

Chili garlic sauce, as desired

In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.

Cook spaghetti according to package directions.

In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.

Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.

Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro. Yield: 6 servings.

Crockpot Honey Sesame Chicken

I have to say - some of the recipes on Pinterest are not all their comments are cracked up to be. However, when it comes from a great blog like this one, I'm more apt to try it and be impressed. :D

Modified from Six Sister's Stuff

6 boneless, skinless chicken thighs

Salt and pepper

1 cup honey

1/2 cup soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 tablespoons sesame oil

2 cloves garlic, minced

1/4 teaspoon red pepper

4 teaspoons cornstarch dissolved in 6 Tablespoons water

Sesame seeds

Directions:

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Curry in a Hurry

A couple of months ago, I bought an 8 qt pressure cooker with some birthday money. I made some pinto beans in it (super easy and fast), but I didn't know what else to do with it, so I checked out a book from the library and have been trying some of the recipes. I have to say - pressure cooking is genius! Every busy mom should know about it; mashed potatoes start to finish in about 15 minutes. Frozen chicken breasts - cooked and tender in 10! Although it's pretty simple recipe-wise, we really enjoyed it.


-Pressure Perfect

1 cup water
4 Tbsp. Patak's Mild Curry Paste (curry pwd doesn't produce good results)
1 medium onion, coarsely chopped
3 pounds chicken or 2 pounds meat (select a cut from the chart)
1 cup plain yogurt
1 1/2 cups frozen peas
3 Tbsp. chopped fresh cilantro
salt
Cooked basmati rice (add a little turmeric for color)

Choice of Chicken or Meat                              Minutes High Pressure + Release Method
3 lbs bone-in chicken thighs                                8 + 4-minute natural release
and/or breast halves, skinned                               then quick-release                                
OR
2 lbs boneless pork shoulder,                               8 + natural release
trimmed and cut into 1-inch chunks                                                                                   
OR

2 lbs boneless beef chuck,                                    8 + natural release

trimmed and cut into 1-inch chunks                                                                                   

OR

2 lbs boneless lamb shoulder,                               12 + natural release

trimmed and cut into 1-inch chunks                                                                                   

Pour the water into a 4 qt or larger cooker and blend in the curry paste. Set over high heat and add the onion and chicken or meat of your choice.

Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat and allow the pressure to come down naturally for 4 minutes. Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat is not tender, cover and simmer until done.

If necessary skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir in the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve on lipped plates or in large, shallow bowls over rice.

Mexicali Chicken

My friend Kacee is a master at making delicious meals in the crockpot! Here's one of her recipes- which our family loves.

-Kacee Carlson

4 chicken breasts (frozen)
2 c salsa (I used Herdez Medium)
1 can black beans
1 can pinto beans
1 t. salt
½ t. oregano
¼ t. minced onion
¼ t. minced garlic
1 envelope taco seasoning
2 T. lemon or lime juice (if desired)
2 c. shredded cheese (any variety)

Mix all other ingredients together, except cheese, and pour over chicken breasts. Cook in a crock pot on low for 8 hours or high for 4 hours (My crockpot runs hot, so I reduce these times to about 7 hours on low and 3 to 3 1/2 on high). Just before serving, break chicken breasts into large chunks – about three per chicken breast. Stir in the cheese until melted. Serve over rice.

General Tso's Chicken

This one's a keeper. The chicken has a light breading and the sauce is very flavorful; a great mix of sweet and spicy. It was perfect for me, a little too spicy for the kids and Brandon added Sriracha - adjust the pepper flakes to fit the tastes of your family.

- Everyday Food, October 2008

1 1/4 cups long-grain brown rice (I prefer Basmati)

1/4 cup cornstarch

1 pound snow peas, trimmed and halved crosswise

4 garlic cloves, sliced (minced)

2 teaspoons fresh ginger, grated and peeled

3 tablespoons light-brown sugar

2 tablespoons soy sauce

1/2 teaspoon red-pepper flakes

2 large egg whites

Coarse salt and ground pepper

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons vegetable oil, such as safflower

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Chicken Tikka Masala

While I was in college I was privileged to work with a group of very ethnically diverse IBM contractors. During those years I got to try and grew to love foods from all over the world, including Indian. Although the spices in this dish are very strong, the cream sauce adds a nice balance. This recipe comes from Pioneer Woman/Pastor Ryan. YUM!

The full recipe could easily serve 6 adults

3-4 Chicken Breasts
Cumin
Ground Coriander
1/2 cup plain yogurt
6 Tbsp. Butter
1 1/2 cups Heavy Cream
28 oz. can diced tomatoes
1 large onion (1/2 large)
4 cloves garlic (2-3)
2 in. chunk fresh ginger (1 tsp. minced from jar)
3 Tbsp. Garam Masala (I used McCormick)
Kosher Salt
1 Tbsp. Sugar
2 Cups Basmati Rice

Rice:
Fresh Cilantro
Serrano Pepper
1 Tbsp. Turmeric (1 1/2 tsp)
Frozen Peas (1/2 cup or so)

Start by seasoning the chicken breasts with some Kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 Tbsp. butter over medium-high heat. Toss in the onions and sautee until they are slightly browned. As the onions cook, mince your garlic.

Next cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 Tbsp. of salt (this was quite salty, even using kosher salt 1 1/2 tsp would be enough).

Next you are going to add about 3 Tbsp. Garam Masala spice. And if you like it hot this is also where you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it.

To a rice cooker, add 2 cups Basmati rice, 4 Tbsp. butter, 1 tsp. salt, 1 Tbsp. (1 1/2 - 2 tsp) Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikki Masala sauce has had a chance to simmer for a little bit, add in the 1 1/2 cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikki Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color.

Serve the rice with the Chicken Tikka Masala over the top. Make sure to have some Naan bread handy too.

Sweet & Sour Meatballs over Rice

This was originally a recipe for an appetizer that I changed up a little. I often substitute frozen meatballs from Costco which makes for a quick meal.

Meatballs:
1 lb. ground beef
1 egg
1/2 cup soft bread crumbs (freshly ground if possible)
2-3 Tbsp. milk or evaporated milk
Salt & Pepper
Dash onion powder

Combine - keeping in mind a fluffy texture. Form into 16 1-oz meatballs (or 32 smaller). Melt 2 Tbsp. butter in a skillet and add meatballs, turning to evenly brown, then turn down heat to cook through.

Sweet and Sour Sauce:
1 (20 oz.) can pineapple tidbits or chunks, all juice and 1/2 of the pineapple
1/4 c. brown sugar
6 Tbsp. ketchup
2 Tbsp. vinegar
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1 clove garlic, minced
1/2 onion, diced
1 large bell pepper, diced (we like 1/2 red and 1/2 yellow)

Mix together all ingredients except bell pepper and pineapple and simmer over a medium heat until onions are tender. Add cooked meatballs, bell pepper, and pineapple and simmer until bell peppers are crisp tender and meatballs and pineapple are warmed through. Serve over cooked rice.

Green Pepper Meatloaf

Aunt Deborah

1-1/2 lb. ground beef
1/2 cup bread crumbs
1 small onion, chopped
1 egg
salt and pepper
(I add ketchup)

Mix together well, then form into rolls (or balls). In a greased baking dish, place a layer of sliced green peppers. Place rolls on top of green bell peppers. Over all, pour 1 large can tomato sauce (15 oz) then grate a generous amount of Mozzarella cheese (8 oz) over it. Cover with foil and bake 45 minutes at 350. Serve over cooked rice. Serves 6-8 people.

Black Bean Chili with Rice

My Uncle Stuart, Aunt Marjie, and family lived in Puerto Rico for 5 years. I believe this recipe came from their time there. We like to use a beef sausage instead of the ground beef.

-Aunt Marjorie

1/2 lb. lean ground beef (or diced summer or beef sausage - we like Aidell's)
1-1/3 cup cooked black beans (I use 2 -15 oz cans black beans, rinsed)
1/2 cup diced green pepper (or any color)
1/2 cup chopped onion
1/2 cup sliced carrots
2 tsp. chili powder
1 clove minced garlic
1 bay leaf
1/8 tsp. ground red pepper
1-1/2 cups vegetable or tomato juice (V8 or 1 small can tomato sauce + 1/2 can water)
1-1/3 cups hot cooked rice

Cook beef in saucepan over medium heat, stirring to crumble. Add all ingredients except rice. Bring to a boil; simmer, uncovered 20-25 minutes. Remove bay leaf. Serve over hot rice. Makes 4 servings.

Teriyaki Sauce

-Sandra Thorne - BYU 6th Stake RS President

1 Tablespoon corn starch
1/2 cup water
1/2 cup soy sauce
1/2 cup sugar
1/4 cup white vinegar
1/4 tsp. garlic powder
1/2 tsp. ground ginger
1/4 tsp. black pepper

Combine and cook in a small saucepan until thickened. Can add to chicken when it’s almost finished cooking to give the chicken more flavor.

Fried Rice

-Mom Pulsipher

1 lb. bacon * I use half
1/3 cup chopped green onion tops
1/3 cup chopped mushrooms
2/3 cup diced celery
1/3 cup grated carrots
*I add fresh minced garlic when sauteeing the carrots
2 eggs, lightly beaten
2 cups cooked rice, chilled
2 Tbs. soy sauce, plus more to taste

Cook bacon and set aside. Drain and reserve 6 tablespoons of drippings. Cook egg
in 3 tablespoons drippings until set. Cook onion and celery in rest of drippings until limp. Add mushrooms, carrots, rice and 2 tablespoons soy sauce. Cook for 10 minutes over low heat, stirring occassionally. Add crumbled bacon. Serve with soy sauce.

Crockpot Chicken

-Dry Creek Ward YW Cookbook, 47, Annie Earl

1 lb. raw chicken meat, cut into 2-inch pieces (or chicken tenders)
2 cans cream of chicken soup (undiluted)
1 pkg. Good Seasons dry Italian salad dressing mix
1/2 c. sour cream (to be added just before serving)

Place chicken, soup, and Good Seasons mix in crockpot. mix together. Cook on High for 3 hours. Add sour cream and serve over rice.