April 5

Slow Cooker Indian Butter Chicken — Cindy Kurth

Prep: 20 minutes

Cook time: 5 hours

Slow Cooker Indian butter chicken made with spices you already have in your cabinet with all the creamy deep flavors you’d expect from a restaurant

Ingredients:

  • 1 cup plain yougurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoons black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3 boneless skinless chicken breasts cut into 1 inch cubes (keep whole until directed to cut up)

Sauce:

  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt (or to taste)
  • 1 8 oz can tomato sauce
  • 1 cup heavy cream
  • 2 tablespoons corn startch
  • 1 tablespoon water
  • 1/4 cup fresh chopped cilantro

Directions:

  • In a large ziploc bag the night before cooking, add the yougurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt, and whole chicken breasts.
  • Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.
  • Scrape off a majority of the marinade that is on the chicken and discard it. You’ll have plenty of hte second sauce to keep the food moist and provide enough sauce
  • Cut the chicken into 1-2 inch cubes
  • When you’re ready to cook the chicken, add the butter, garlic, and jalapeno to the bottom of the slow cooker. Place the chicken on next.
  • In a small bowl, add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce, and heavy cream. Stir to combine.
  • Pour the sauce over the chicken, cover, and cook on low for 4-5 hours.
  • Stir the cornstarch into the one tablespoon of water and add to the slow cooker and stir. You’ll want to stir quickly as you pour since you’re using more cornstarch then water and it will settle quickly.
  • Cook an additional 20 minutes on high.
  • Top with cilantro before serving.
Category: Chicken, Main Dishes | LEAVE A COMMENT
March 3

Tater Tot Casserole

Ingredients:
1 lb Ground Beef
1 can Cream of Mushroom Soup
1/2 cup milk
1 12 oz bag of mixed vegetables
1 32 oz bag of tater tots
1 small bag of shredded cheddar
Salt and Pepper as desired.

Instructions:
Brown the beef and drain the fat
Pour beef into an oven safe 9×13 baking pan
Add Cream of Mushroom, milk, and mixed vegetables
Mix
Add 1/2 cup to 1 cup shredded cheddar cheese
Cover with tater tots

Baking Instructions:
375 for 35 minutes
450 for 10 minutes at the end
Total baking time is: 45 minutes

Optional ideas:
Replace tater tots with potato rounds

Category: Casseroles, Main Dishes | 1 Comment on Tater Tot Casserole
December 23

Ginger Pork — by Yuriko Bingman

Slice the pork like a lunch meat. (You can ask the butcher at Russes’s market. They slice it for you. I usually do so.)

Proportions of the sauce, Soy sauce : Sake : Sugar : water -> 1 : 1 : 1 : 1, about all same amount. Mix all together.

You can buy sake and soy source at pretty much everywhere, but Asian Market is the cheapest I think.

http://maps.google.co.jp/maps?rlz=1T4ADFA_enUS441US441&q=612%20N%2027th%20St%20Lincoln%2C%20NE%2068503&safe=on&um=1&ie=UTF-8&hl=ja&sa=N&tab=wl

Cook pork with the source, then add one table spoon of honey and minced garlic if you prefer.

After the meat becomes soft and well cooked, add grated ginger and chopped green onion.

Category: Curry, Main Dishes | LEAVE A COMMENT
June 8

Japanese Curry — by Yuriko “Yuri” Bingman

2-3 good sized potatoes
2-3 carrots
2 large onions
Curry blocks
Thinly sliced beef (a little bit fatty is best)
Short grain rice
Pickled Daikon (optional)
a quarter cup of Soy source (Depends on how much you want it to be salty.)
2 apples (Apple source)
honey (if you like sweet taste)
dried raisins (dried apricot is ok too)
Dried Red hot chili pepper
Black pepper
any kind of vegitable.(Optional. I usually try to use the left over, so I don’t have to waist them)
Dashi for additional flavor (Optional – Fish broth)

There are usually 2 – 3 spicy level Curry blocks. I buy the mildest one and add peppers to adjust the level.
Also I usually use chicken instead of beef. Some Japanese people use pork too.

You can get the Curry blocks at Russe’s, Hybee, and Asian market at Lincoln.

First you get a very large pan and heat some oil in it, so it’s very hot. Peel and slice the potatoes into chunks (think half wedges). Peel and chop the carrots, chop the onion into 6 or so big pieces. Throw all the vegetables in the pot. This will create a satisfying hissing sound.

Mix them around and when you see the vegetables starting to go a little brown on the outside throw in the thinly slice beef, which should brown fast. Once it’s browned add enough water so that everything is just about covered and simmer.

This may a good time to start cooking the rice. After a minute or two add a serving of the curry blocks (probably 2-4 depending on the size of the curry blocks). This should slowly dissolve and eventually thicken. You can add salt, pepper and other spices at this point.

Cover and simmer until the potatoes are so soft you can cut them with a fork. Then it’s ready, pour to one side of the white rice and garnish with pickled daikon.

Category: Curry | Comments Off on Japanese Curry — by Yuriko “Yuri” Bingman
November 12

Tator Tot Casserole by Cindy Dulas

1 Pound Ground Beef
1 Chopped tomato – optional
1 Chopped green onion – optional
Seasoning: black pepper, dash salt, garlic powder, and ground cumin

1 8 ounce can Cream of Mushroom soup
1 cup cheese
2 Tablespoons Durkee French Onions
½ Cup milk or water

1 Bag of Tator Tots

Brown ground beef, add seasonings, chopped tomato, and green onion

In bowl combine soup, cheese, milk or water, and Durkee onions. Add ground beef mixture to this, stir thoroughly.

Spray bottom on 9X13 pan with Pam. Place tator tots on the bottom, then top with beef mixture. Add more cheese on top and sprinkle more Durkee onions of top.

Bake 350 degrees for ½ hour or until cheese is melted, or microwave for 15 minutes on bake (check after 10 minutes so it doesn’t scorch.

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November 12

Enchilada Torte from Missy Ellis

1 lb. ground beef
1 (4-oz) can chopped ripe olives
7 large flour tortillas
1 (4-oz) can chopped green chilies
1 (8 oz) jar taco sauce
1 cup sour cream
1 large onion, chopped
1 large green pepper , chopped (optional, I don’t use)
8 oz. Cheddar cheese, shredded
8 oz. Monterey Jack Cheese, shredded
1 (16-oz) can refried beans
1 (8-oz) can enchilada sauce

Brown ground beef in skillet, stirring until crumbly; drain. Place 1 tortilla on baking sheet. Layer 1/2 of the taco sauce, ground beef, onion and Cheddar cheese on tortilla. Add second tortilla and press layers gently. Layer 1/2 of the refried beans, olives and chilies on tortilla. Top with third tortilla, pressing gently. Layers 1/2 of the sour cream, green pepper and Monterey Jack cheese on tortilla. Top with fourth tortilla, pressing gently. Repeat layers with remaining ingredients. Top with enchilada sauce. Cover with aluminum foil to avoid burning and hardening. Bake at 350 for 1 hour. Cut wedges to serve.

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November 12

Buffalo Pot Pie – By Deb Myers

3 1/2 to 4 Lb buffalo roast, cut into bite size pieces
1 c. flour
1/2 c. canola oil
2 large onions, chopped
1 jalepeno pepper, seeded and diced
1 qt. canned tomatoes
3 c. sliced carrots
2 qts. beef stock
1 qt water
6 lg. russet potatoes – peeled and cubed
1 16 oz. package frozen corn
1 12 oz. can tomato paste
1 tsp. granulated garlic
1 tsp. tobasco sauce
2 tsp. liquid smoke
3 T. Worcestershire sauce
Salt and pepper to taste

Dredge buffalo pieces in flour and brown in canola oil over medium heat. Place browned buffalo in large 12 qt. stock pot. Place chopeed onions in oil and cook until transparent. Add to buffalo. Add jalapeno pepper, beef stock, and water. Bring to boil, lower heat and simmer approx. one and a half to two hours. Add tomatoes, carrots, potatoes, and tomato paste. Cook until potatoes and carrots are tender. Add remaining ingredients, simmer approx. 15 minutes. Pull from Heat and cool.

Pie Crust

2 2/3 c. flour
3/4 tsp. salt
1 c. butter
7 to 8 T. cold water

Sift together flour and salt. Cut butter into flour mixture using a pastry cutter until crumbly. Add enough water to make a stiff dough. Roll out one half of dough and line paking dish. Ladle stew into pastry lined baking dish. Rollout second half of dough and place on top. Crimp pie crust.

Bake pot pie in 375F oven for about an hour or until crust is golden brown.

Category: Casseroles, Healthy | LEAVE A COMMENT
November 12

Thai Chicken With Peanut Sauce – Missy

1/4 c. flour
1 tsp. ground cumin
3/4 tsp. salt
1/4 tsp. cayenne pepper
2 T. vegetable oil
4 – 3/4 inch think boneless chicken breasts (about 5 oz. each) – you could also use pork chops or loins
1/3 c. fat free chicken broth
1/3 cup. unsweetened coconut milk (or light)
2 T. peanut butter (creamy or chunky)
1 T. honey
1 tsp. ground ginger

On a plate, mix flour, cumin, 1/2 tsp. salt, and cayenne pepper. Lightly coat meat in mixture, shaking off excess. In a large skillet, heat oil over medium-high heat. Add meat and cook, turning once, 8 minutes or until cooked through. Meanwhile, in a bowl, combine broth, coconut milk, peanut butter, honey, 1/4 tsp. salt, and ginger.** Remove meat from skillet once cooked; add broth mixture and cook over medium heat, stirring constantly, 2 minutes or until thickened. Pour sauce over meat. Can garnish with peanuts, cilantro, scallions, and red bell pepper, if desired. Serve with rice noodles or snow peas.

**After making this once, I think I will add cumin and cayenne to the sauce as well and maybe decrease the amount of peanut butter to 1 1/2 T. But, I’m not sure how much to add, so I didn’t include it in the recipe.

4 servings – 7.5 points (if using chicken) per serving.

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November 12

Pan-Glazed Chicken with Basil

4 (4 oz.) skinless, boneless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
2 T. balsamic vinegar
1 T. honey
2 tsp. dried basil or 2 T. chopped fresh

Sprinkle both sides of chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 5 minute or until lightly browned. Turn chicken, and cook 6 minutes or until done. Turn heat down to low. Stir in vinegar, honey, and basil; cook 1 minute.

4 servings. 161 Calories, 3.7 g. fat = 4 points

Category: Chicken, Healthy | LEAVE A COMMENT