Archive for December, 2016
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Curry chicken
Adapted from Chatelaine.com
The original recipe calls for chicken thighs , I have some small chicken breast pieces available.
As I have accumulated some canned coconut milk, I found a recipe that used ingredients that I had on hand.
Sauté onions in skillet with oil and a good amount of curry powder.
Add the chicken and stir to coat. Salt as necessary.
Add coconut milk, potatoes, carrots. Cover and simmer a while. Uncover and finish cooking till the sauce reduces to your liking, add the peas and seasonings.
A good technic for cooking ,utilizing coconut milk , a tasty dish.
Made with meat from the previous post.
Cook an amount of lentils as necessary for a serving.
Reheat meat with tomato sauce and lentils. I made my batch of Sunday tomato sauce spicy with hot red pepper flakes and smoked hot pepper flakes with a small amount of vegetables, when cooked, processed with an immersion blender.
Lentils provide a alternative to pasta or rice.
Hunter’s stew
Another version of several types of meat roasted together.
Salt pork
Duck fat
Duck quarter
Duck wing
Chicken feet
Beef rib
Pigs foot
Duck neck
Duck giblets
Onion
Carrots
Shredded carrots (leftover from a previous recipe)
Garlic
Seasonings
Several hours in a slow oven.
Debone and shred meat , falling off the bones anyway. Reserve and refrigerate for future use. Excellent for stew, soups etc.
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