Friday, May 21, 2010
2 T. minced garlic
1 T. Ginger Paste
1-2 T. Garam Masala
1 T. Turmeric
2 t. Cumin
1 T. curry powder (I use half regular and half hot madras)
1-2 whole dried red chilies
salt and pepper to taste
2 pounds (chicken, beef or lamb)cubed meat
1-14 oz or larger can of stewed or fire roasted tomatoes
1 can of chicken stock (or chicken base and water)
1 can coconut milk
Heat skillet with 1-2 T. olive oil on medium heat until it is hot, add onions, garlic and ginger and stir constantly until onions are about half cooked then add all the spices except the chilies. Stir constantly for about 2 minutes until spices are heated and combined evenly over onions. Add cubed meat and stir until just browned on the outside. Add the tomatoes, stock and chilies, reduce heat, cover and simmer for 1/2 hour. Remove lid and raise heat and reduce liquid until it starts thickening stirring about every 3-5 minutes (this may take another 1/2 hour or more). When it has started to thicken add the coconut milk and stir until well blended and reduce again until the consistency of gravy. Serve while hot over basmati rice and naan bread (indian flat bread)
Sorry I can't post a picture of this right now my computer is broken :-(
Thursday, March 25, 2010
Preheat oven to 350F
Flour a baking sheet.
Combine all ingredients except the water,
egg, and puff pastry and mix until thoroughly incorporated, then set aside.
Unfold your puff pastry and cut into six
equal pieces approximately 5x3 inches onto a floured cutting board.
Whisk egg and water together to create the
Brush each piece of puff pastry with egg
Roll sausage mix in your hand until it is
about 1 inch thick and a length to fit in your pastry piece long ways.
Wrap pastry around the sausage stretching
if needed, it should be sufficiently moist with egg wash to seal easily when
Place seam side down on floured baking tray
and repeat until all puff pastry is used leaving about 1 inch gap between
Brush the tops of sausage rolls with egg
wash and bake in oven until golden brown, approximately 35 minutes.
Serve these savory treats hot or cooled!
Saturday, March 20, 2010
Italian Potato Soup
1 pound sage or spicy pork sausage
1 onion coarsely diced
1 T. minced garlic
1 ½ T. olive oil
10 cups of water or chicken stock
2 T. Powder chicken base (omit if using stock and salt to taste)
1 ½ pounds petite red potatoes sliced
1 cup of cream
2 cups kale sliced
Brown and crumble sausage in a large pot (do not drain fat) set aside in separate container.
In same pot used to cook sausage, saute onion and garlic in olive oil until onions start to turn translucent and lightly browned.
Add water and base powder or stock and bring to a boil.
Add potatoes and bring back to a boil, reduce heat and simmer for about 30-40 minuted or until soft.
Add cream and sausage and gently heat, stirring continuously until hot.
Stir in kale and continue stirring on medium heat for about five minutes until kale is cooked. Serve with fresh garlic bread for a hearty meal.