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24 Dec

Christmas morning orange rolls.
via PicsArt Photo Studio

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What’s Cookin’?- Spicy Garlic Hummus :Recipe:

30 Oct

Two cans of chickpeas or garbanzo beans if you prefer

3 cloves of chopped garlic (or as much as your little heart desires)

1 teaspoon smoked paprika

1 teaspoon cumin

Pinch of salt

Red pepper flakes to taste (I like it spicy!)

 

Drain one can of beans, and then add that to your food processor or blender; your choice.

Put the other of UNdrained beans in the food processor or blender.

Add in all your tasty spices, garlic and pepper flakes, and blend that stuff until it’s nice and smooth.  If you like it chunky no judgment here.

Get some veggies or corn chips and eat like it’s going out of style.

Enjoy!

 

By- Moi (Summer “The Awesome”)

Oct. 2012

What’s Cookin’?- Spicy African Peanut Chicken :Recipe:

27 Oct

So the Hubs lived in Africa for 8 months about 4 years ago, and hasn’t stopped talking about it since.  So when ever I feel froggy I jump at the chance to try and make ethnic and regional food from our adventures.  So I came across this recipe for African chicken.  At first glance it was not to my liking, so I looked up a couple more and came up with this beautiful mash up of color, flavor and aroma.

*For all my vegetarian and vegan friends out there, you can replace the chicken with sweet potato.  I would suggest to blanch them in vegetable stock first.

Spicy African Peanut Chicken

Serves 4-6

Time: 40 minutes

Recipe by: Summer (March 2012)

 

  • 1 ½ lbs. Boneless skinless chicken breasts cut into 1inch by 1inch cubes
  • 1 onion chopped (red or yellow)
  • 2 cloves chopped garlic
  • 1 can coconut milk
  • 1 can diced tomatoes
  • 1/3 cup of peanut butter
  • 1/3 cup of chopped cilantro
  • 2 Tablespoons curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 ½ tablespoon of butter
  • Red pepper flakes to preferred spice level
  • 1 ½ cup of uncooked Jasmin rice
  • 1 tablespoon of whole cilanto leaves

 

  1. Chop chicken and put into a bowl. Add in the curry spice, cumin and cinnamon. Coat all the chicken. Let sit.
  2. Heat a wok or deep pot on the stove. Melt in the butter, and then add in the onion and garlic. Cook for about 7-10 minutes until the onion and garlic are translucent then you will add in the chicken.
  3. While the onion and garlic are cooking. Drain the juices from the can of tomatoes into a food processor, pour in the can of coconut milk, peanut butter, red pepper flakes, cilantro, and any extra curry powder to taste. Smooth it all together until you have a creamy sauce.
  4. Add the diced tomatoes in with your chicken. Continue to cook until the chicken is firm on the outside, and golden in color.
  5. Add in your peanut sauce and lower the heat. Bring to a slow simmer and cook for 10- 15 minutes stirring frequently. When the chicken is cook through turn off the heat and let rest for 5 minutes before serving.
  6. Make Jasmine rice per instructions on the package
  7. Serve the chicken over Jasmin rice and top with cilantro for garnish.

     

     

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Halloween Bento for the Munchkin.

12 Oct