chicken curry February 2, 2007

another family favorite.

Chicken Curry

1 ½ pounds boneless, skinless chicken (thighs or breasts)
1 onion, halved and very thinly sliced
4-6 garlic cloves, very thinly sliced
8 slices fresh ginger, peeled and very thinly sliced
1 tbsp curry powder
½ tsp ground coriander
½ tsp ground cumin
1 cup plain yogurt
1 package frozen peas (10 oz)
½ c toasted cashews (optional)

1. In a slow cooker, toss chicken with onion, garlic, ginger, curry, coriander and cumin. Season with salt and pepper. Cover; cook on high setting until chicken is fork-tender, about 4 hours. (Don’t be tempted to peek – keep the cover on while cooking.)
2. Stir in yogurt and peas; cover and cook until peas are heated, about 20 minutes.
3. Transfer chicken to a large bowl or plate and shred with a fork. Return to pot and toss with the sauce.
4. Garnish with toasted cashews, if desired, and serve over rice.

i think that the cashews make a difference – add a good salty crunch. i never make this without them!

pork barbeque January 21, 2007

easy easy easy, yum yum yum 

Pork Barbeque
1-2 pounds pork chops or pork roast
1 bottle barbeque sauce
hamburger buns
Put pork chops in slow cooker and cover with barbeque sauce. Cook on low for about 6 hours until done. Shred meat with fork and serve in buns.

chicken cacciatore January 11, 2007

Chicken Cacciatore
1-2 pounds skinless chicken (boneless breasts or thighs), cut in to big pieces
1 can whole tomatoes, chopped or 2 cans diced tomatoes
onion (sliced long)
minced garlic
mushrooms (sliced)
Italian seasoning
Serve with rice

In crockpot, throw everything in and turn it on for a few hours!
On stove, brown chicken, then put everything in the pot and simmer until chicken is done.