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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Lamb Curry

Published by: Sarah

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  • Jan
  • 12

1# Boneless Lamb Leg, cut into chunks Salt & Pepper Flour EVOO 1 clove Garlic, minced 1/4 c. Red Wine 4 dash Balsamic Vinegar 1 1/2 T Curry Powder 1/2 c. Half & Half, warm Fresh Chopped Mint Season meat with salt & pepper and dredge in flour. Heat oil in a skillet & add […]

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1# Boneless Lamb Leg, cut into chunks
Salt & Pepper
Flour
EVOO
1 clove Garlic, minced
1/4 c. Red Wine
4 dash Balsamic Vinegar
1 1/2 T Curry Powder
1/2 c. Half & Half, warm
Fresh Chopped Mint

Season meat with salt & pepper and dredge in flour.
Heat oil in a skillet & add dredged meat.
Brown on all sides.
Add the garlic & cook 1 minute.
Deglaze the pan with the wine & vinegar.
Cook until sauce is thickened.
Add the curry powder & warm half & half.
Finish with fresh mint.
Serve with brown rice pilaf.

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Braised Curried Chicken

Published by: Sarah

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  • Feb
  • 6

  1 cut up Fryer Chicken Salt & Pepper EVOO 1 Shallot, chopped 2 cloves Garlic, chopped ¼ c Brandy 1 T Curry Powder 2 c. Heavy Cream (may sub in fat free half & half) ½ bag Egg Noodles 10 Green Grapes 2 T Dijon Mustard Fresh Dill, chopped Season chicken with salt & […]

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1 cut up Fryer Chicken
Salt & Pepper
EVOO
1 Shallot, chopped
2 cloves Garlic, chopped
¼ c Brandy
1 T Curry Powder
2 c. Heavy Cream (may sub in fat free half & half)
½ bag Egg Noodles
10 Green Grapes
2 T Dijon Mustard
Fresh Dill, chopped

Season chicken with salt & pepper.
Heat EVOO in a Dutch oven.
Brown chicken & remove.
Add the shallot & garlic (add more EVOO if needed).
Cook & stir until translucent.
Add curry powder & stir.
Deglaze with brandy.
Return chicken & add heavy cream (or half & half).
Cover & simmer 20 minutes.
Add noodles and grapes & stir.
Cover & cook another 10 minutes or until noodles are cooked.
Finish with Dijon & dill.

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Butternut Squash & Pear Soup with Curry

Published by: Sarah

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  • Apr
  • 18

This recipe won first prize in Taste of Home’s Healthy Cooking magazine (Dec./Jan 2011 issue). 1 (2-3 lb.) Butternut Squash 3 T Unsalted Butter 1 Onion, chopped 2 cloves Garlic 2 tsp Fresh Ginger, minced 1 T Curry Powder 1 tsp Salt 4 c. Chicken Stock 4 Ripe Bosc Pears, peeled & diced ½ c. […]

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This recipe won first prize in Taste of Home’s Healthy Cooking magazine (Dec./Jan 2011 issue).

1 (2-3 lb.) Butternut Squash
3 T Unsalted Butter
1 Onion, chopped
2 cloves Garlic
2 tsp Fresh Ginger, minced
1 T Curry Powder
1 tsp Salt
4 c. Chicken Stock
4 Ripe Bosc Pears, peeled & diced
½ c. Heavy Cream or FF ½ & ½

Preheat oven to 375°.
Cut squash in half lengthwise & remove seeds.
Line a baking sheet with parchment paper.
Place squash cut side down on sheet pan.
Bake 45 minutes or until very soft.
Scoop out pulp & reserve.
In a soup pot, melt butter.
Add onion, ginger, garlic, curry & salt.
Cook & stir 10 minutes or until softened.
Add stock & bring to a boil.
Stir in pears & reserved squash.
Simmer 30 minutes.
Hit with a hand blender.
Add cream & heat through.
Serve warm, room temp. or cold.

NOTE: You can save time & money by using  a 20 oz. bag of frozen squash. Omit the beginning of the recipe & add the frozen squash with the pears. Bon Appetite!

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