LINDA'S CURRY CHICKEN

Linda's Curry Chicken

I have been working on a recipe of this dish that is similar to the one I enjoy at the local Chinese restaurant. The colors are amazing. Sure would be great to take a picture of this dish.

2 cups- 3 cups of chicken, cooked and cubed
1 large onion, diced
1 large green pepper, quartered
1/2 packaged of frozen oriental vegetables, thawed
6 cloves of garlic minced
salt and pepper to taste.
2 1/2 tsp curry powder
3 tsp turmeric
one 13.5 oz of lite fat coconut milk
1 T butter
1T flour
2 TB coconut oil

Saute' the onion and green pepper in the coconut oil. Add salt and pepper. Add the garlic and the frozen (thawed vegetables). Move all of the vegetable to the side of the skillet. Add the pat of butter, melt and make a paste with the flour. Add the curry powder and turmeric and cook ofr 2 minutes. Add the coconut milk. Put the chicken and simmer all of the mixture for about 5 minues. Serve over rice, couscous, or noodles. Makes about 4-6 servings.

You can also take four fresh chicken thighs and brown them in 2 T of coconut oil. Drain the oil and had about 1/2 cup of water and simmer for 20 minutes with a lid on th skillet until they are done. Place the cooked meat over the curry mixture and serve over rice, couscous, or noodles.

You can eliminate the oil and flour to reduce the calories. If you don't have coconut milk, use some low fat sour cream or try some yogurt. For more spice add one jalapeno diced to the onion mixture that's sauted. Or add 1/2 tsp of cayene pepper flakes.

CROCKPOT MARINARA SAUCE

Marinara sauce is red sauce for pasta dishes. I could easily go and buy one, but since others have shared so many fresh tomatoes, I am using them up.

Crockpot Marinara Sauce

2 onions, diced
1 green pepper, diced
8 cloves of minced garlic
14 oz. fresh tomatoes, canned tomatoes
1 6 oz can of tomato paste
3/4 cup of water
1/4 cup of sugar
1/2 tsp of dried oregano
1/2 tsp of basil
1/2 tsp sage

I saute the onions, garlic, and green pepper. I place all of the ingredients into a crockkpot and cook at high heat for 3-4 hours or 8 hours on low.

Can freeze this in small individual bags for a meal for one.

Today I used fresh sage and basil from my garden. I can add meat at a later time if so desired.

Recycling Bananas into Muffins

I had two bananas that were getting ripe. I don't believe in throwing out food. I do believe in recycling. I took a banana muffin recipe that I've used before and liked. I tried to modify it a bit today and cut the original recipe in half. I tasted them with a cup a cold milk. For my breakfast, I set aside the bowl of cereal and enjoyed some muffins and turkey bacon.

Linda's Banana Muffins

3/4 cup wheat flour
1 tablespoon wheat germ
3/4 cup unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup sugar and 1/4 cup honey
1/2 cup applesauce and 1 tablespoon butter
1/2 teaspoon vanilla
2 eggs
2 bananas, mashed leaves some pieces for texture

Sift all dry ingredients together into a bowl. Combine all liquids and mashed bananas togethers, don't overmix. Mix dry and banana mixture together. Place use paper muffin holders and place in muffin tins. Use ice cream dipper to pour mixture into each individual muffin holder. Will make six to eight muffins. Bake for 20-25 minutes at 400 degrees. Cool on rack.