My excitement lies in finding recipes and trying them out. I don't spend a lot of time online, but I can spend hours hunting for instructions to make tasty morsels. I get teased because I can't actually cook without recipes. I have mastered following directions. I always liked studying, and I think this is just a continuation of that.
My favorite founts of recipe bliss? Real Simple. Everyday Food. Fresh Direct. The last is especially dear to my heart as you can choose a recipe, have it emailed to you, and have all of the ingredients dropped into your shopping basket with just one click.
I've maybe repeated a recipe just 3 or 4 times in the last year and a half...mind you, I only cook 2-3 nights a week, and that doesn't count stand by's like Annie's Mac & Cheese, fried egg sandwiches, and the like. Impressive you say? I think so. I must have tried out at least 100 recipes by now.
So my new goal is digitizing all of my recipes -- to create my own little web-based collection of our favorite all time recipes. And, I've decided to start with the a little curry treat I made last week.
Curried Chicken and Apple Stew
From "The Dinner Doctor" by Anne Byrn
Serves 4
To Prep: 10 Minutes
To Cook: 9-12 Minutes
2 tablespoons vegetable oil
1 medium-size onion, sliced (for about 1 cup)
1 pound chicken tenders (about 12), rinsed, cut into pieces, and patted dry
1 can (10 ounces) Indian coconut cooking sauce, korma.
1 cup diced peeled apple
1 cinnamon stick
1 tablespoon heavy (whipping) cream (optional)
2 tablespoons toasted pre-sliced almonds (optional)
Sweetened flaked coconut, for garnish (optional)
Pour the oil into a large skillet and heat over medium heat. Add the onion and cook, stirring, until it browns slightly, 2 to 3 minutes. Add the chicken pieces and cook until they also brown slightly all over, 3 to 4 minutes. Add the coconut sauce, apple, cinnamon stick, and 1/4 cup of water. Let simmer, uncovered, until the chicken cooks through, 2 to 3 minutes. Add the cream, if using, increase the heat to medium-high, and cook until the liquid thickens a bit, 2 minutes longer. Remove and discard the cinnamon stick. Serve the stew garnished with the almonds and flaked coconut, if desired.
Excerpted from THE DINNER DOCTOR copyright © 2003 Anne Byrn.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
Pour the oil into a large skillet and heat over medium heat. Add the onion and cook, stirring, until it browns slightly, 2 to 3 minutes. Add the chicken pieces and cook until they also brown slightly all over, 3 to 4 minutes. Add the coconut sauce, apple, cinnamon stick, and 1/4 cup of water. Let simmer, uncovered, until the chicken cooks through, 2 to 3 minutes. Add the cream, if using, increase the heat to medium-high, and cook until the liquid thickens a bit, 2 minutes longer. Remove and discard the cinnamon stick. Serve the stew garnished with the almonds and flaked coconut, if desired.
Excerpted from THE DINNER DOCTOR copyright © 2003 Anne Byrn.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
In case you do order from Fresh Direct, I highly recommend the prepared coconut rice. Yum.
p.s. Did I mention that one of my recipe stipulations is that it doesn't entail too much chopping (though I did get a Cuisanart for Christmas) or that it calls for ingredients that I have to call my mom to ask what they are?
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