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Monthly Archives: November 2013

Asparagus and Corn Chowder (with chorizo sausage)

Another recipe as a result of a Costco Multi purchase of two packs…this time asparagus! Had to do some searching since I did not want to use potatoes since I had none…LOL

Asparagus and Corn Chowder

Found this recipe in  Pittsburgh Post Gazette dated July 2, 1945….. still works with a couple of modifications for today. Check out my options below the recipe!

 1 pound asparagus ( Cut off tops and set aside; cut remaining stalks into 1 inch pieces)

1 ½ tsp. salt

1 ½ cups water

 1 can of creamed corn

1 cup of milk

½ teaspoon sugar

1 small white onion chopped

¼ cup flour

2 Tablespoons melted butter

 

Preparation:

 Simmer asparagus STALKS in medium boiling salted water for 10 minutes.

Add asparagus tops and onion – continue to simmer for 5 minutes.

Add creamed corn, milk and sugar. Stir and reduce heat a bit.

 Mix melted butter with the flour and slowly add to the chowder mix until it begins to thicken.

Serve.

 OPTIONS:

 1.     While the asparagus is simmering away, chop up two chorizo sausages (Johnsonville Italian would also work) into slices and brown in a small frying pan. Add them to the chowder before adding the flour/butter mix.

2.     Consider adding some chopped red pepper when you add the asparagus tops…

 

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Tomato Ravioli

Costco Dilemma again…what to do with those double sized packages of stuffed ravioli? KISS to the forefront!!!

Tomato Ravioli       http://www.myrecipes.com

Ingredients:

1 package of stuffed ravioli from Costco (mine was spinach and chicken)

1 pound of cherry tomatoes

2 shallots cut into wedges (or use green onions)

cooking spray

3 Tablespoons of extra virgin olive oil, divided

2 Tablespoons of Balsamic vinegar

Parmesan cheese

Chopped fresh basil.

Preheat oven to 425 degrees F

Cut tomatoes in half and spread on a cookie sheet sprayed with a little cooking spray, sprinkling with 1 Tablespoon of olive oil. Toss. Bake at 425 degrees for 25 to 30 minutes. Watch em!!

Add 2 Tablespoons more oil, vinegar, salt and pepper to the tomatoes and stir. Continue baking 5 to 10 minutes.

Cook ravioli according to the package directions. Drain well. Toss with the roasted tomatoes, Parmesan cheese and chopped fresh basil. Serve.

NB…you can dress this dish up a notch by cooking  8 to 10 raw shrimp, slicing them in half horizontally and rimming the platter of raviolis…

Mango Chicken Curry

Pretty simple recipe with a great flavour!

Mango Chicken Curry

  • Prep time: 15 minutes Cook time: 1 hour Yield: Serves 6.

Ingredients

  • 2 Tbsp vegetable oil
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced*
  • 2 Tbsp fresh minced ginger*
  • 1 Tbsp yellow curry powder
  • 1/2 teaspoon ground cumin
  • 1 mango, peeled and diced
  • 2 Tbsp cider vinegar or white vinegar
  • 1 13.5 ounce can coconut milk (If using low-fat coconut milk, add 2 Tbsp heavy cream)
  • 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
  • 1/3 cup golden raisins (optional)
  • Salt and pepper
  • Cilantro for garnish

* QUICK TIP #1 When you buy ginger root, peel it all and place the pieces in a freezer bag. When you need to use some, take out a FROZEN piece and use a grater to grate/mince it…. Put the leftover back in the freezer.

* QUICK TIP #2 I also use a grater with garlic cloves. It saves the chopping. This also works with a small amount of onions!

Method

1 Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

2 Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro.

As viewed http://www.simplyrecipes.com

Di Saronno (Amaretto) Chicken

This dish was served at my former brother-in-law’s and it was exquisite. We have made it many times. Of course, maybe the amaretto helps…LOL.

Di Saronno Chicken (serves 6)

3 whole chicken breasts, split, boned and skinned

¾ cup flour

2 tsp. curry 1 tsp. garlic powder

½ tsp. white pepper (if you have white)

¼ cup butter

½ lb. fresh mushrooms, thickly sliced

¼ cup Di Saronno Amaretto

Rind and juice of one lemon

1 ½ cups chicken broth

1 tsp. cornstarch

Hot rice, peas, diced tomatoes

Combine flour, curry powder, garlic, and pepper. Roll chicken pieces in the mixture. Heat biutter in a large skillet. Brown chicken on all sides. Add mushrooms, amaretto, lemon rind and juice.

Combine cornstrach and broth, stirrring into the skillet. Stir over LOW HEAT until mixture thickens. Season to taste. Spoon mixture over hot rice. Garnish with peas and diced tomatoes.