Sunday, December 26, 2010

Cocnut Curry Chicken

A few weeks ago Phil and I went out for Indian food for the first time (Thank you, Trina) and we loved it.  We decided we needed to try more foods we don't eat very often.  Who knows what else we're missing?  This week I decided to experiment with curry.  I was scared, but it went well.  We really liked this dish.  Katie even ate it.  Actually, at first she refused to eat it.  Then we bribed her with a movie or something to try one bite of chicken. After that she said, "Mom!  I can eat all my chicken!"  And she did.  You can find the original recipe here.  I changed a few ingredients (mostly because I couldn't find green curry paste and I could never put a whole onion in any recipe. Ever.) and it worked out great.  I hope you like it, too!

Coconut Curry Chicken

2 chicken breast halves, sliced in small pieces
crushed garlic
olive oil
4 carrots, chopped
3 celery stalks, chopped on a diagonal
1/2 medium onion, chopped
1 can coconut milk
2-3 tsp red curry paste
3 Tb sugar
corn starch to thicken

Stir fry chicken in garlic and olive oil, set aside.  Stir fry veggies and onion in garlic and olive oil until the onions are cooked through.  Combine chicken with veggies in large skillet.  Pour coconut milk over and stir in curry paste, sugar, and corn starch (I did about 2tsp).  We ate this over jasmine rice like the original recipe suggests and it was so so good.  This serves about 4.

Gingerbread Waffles

It's been a while since I've posted anything new, but I promise this is worth the wait.  I didn't take any pictures because, well, I'm not good and photographing food.  But you can go here to see the original recipe (not gf version) complete with irresistable picture.  I made these this week as a holliday breakfast treat and they were fabulous.  It's kind of a lot of sugar but hey, it's Christmas time.  Try these out.  They'll change your life. =)

Gingerbread Waffles
1/2 c. butter melted
1/2 c. brown sugar
1/2 c. molasses
2 eggs
1 1/4 c. milk
2 c. gf all purpose flour (I used Blue Chip Featherlite mix)
1/2 t. baking powder
1 1/2 t. cinnamon
1 t. ginger
1/2 t. salt

Mix all ingredients in a mixer and cook on waffle iron.  Mine were very soft and flexible when I pulled them off.  Softer than a normal waffle.

Serve them with this delicious little sugar-potion:

Buttermilk Syrup

1 cube butter
1/2 c. corn syrup
1 c. buttermilk (I used regular milk + tsp cider vinegar)
1 t. baking soda
1 1/2 c. sugar
1 t. vanilla

Place in a big pot, it will boil huge. Boil just until it turns a darker brown color.  Mine took about 5 minutes.

Or, eat them plain. Or cold. Or however you want.  They're so good!