Coconut Curry Chicken

Dang Skippy this is a YUMMY recipe!

Chicken Curry

• 3 teaspoon(s) vegetable oil
• 12 ounce(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks (2 chicken breasts)
• 1 medium potato cut into small cubes
• Salt
• 1 medium (6 to 8 ounces) onion, thinly sliced
• 1 medium (6 to 8 ounces) red pepper, thinly sliced
• 1 1/2 teaspoon(s) (from about 1/2 chile) minced jalepeño chile
• 2 teaspoon(s) grated peeled fresh ginger
• 2 clove(s) garlic, crushed with press
• 2 tablespoon(s) curry powder (We like a strong flavor, for a milder flavor use 1 TBS)
• 1 can (14oz) light coconut milk

Directions

1. In 10-inch skillet, heat 3 teaspoons oil on medium-high until hot. Put in potato cubes and let them turn a little crispy (about 2-3 minutes) Toss in onion and chicken. Sprinkle with 1/4 teaspoon salt; Cook 3 to 4 minutes or until golden, stirring occasionally so the onion is softened.

2. To same skillet, Stir in pepper, jalapeño, ginger, and garlic; cook 1 minute or until fragrant, stirring. Stir in curry powder; cook 1 minute longer. Stir in coconut milk, scraping up any browned bits from bottom of skillet.

3. Put a lid on your skillet and let it simmer for 15-20 minutes. Stir occasionally.

Serve this over white or brown rice or couscous.

California Pizza Kitchen Dough Recipe

Makes dough for two 9-inch pizzas

Basic Pizza Dough:
1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1 Tbsp. olive oil
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add oil and salt then stir. Add 1 1/2 c. flour and mix well (Use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. If you double the recipe use the dough hook). Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl.
Cover and allow to rise for 45 minutes or until doubled in bulk.



TIME TO COOK
Preheat your oven (and your pizza stone, if you want) to 425 degrees. While oven is heating, punch down dough and shape into a disc. Spray your work surface, rolling pin, and pizza stone with non-stick cooking spray. Place dough disc onto work surface. Roll and shape into a circle. (Disregard all of this, by the way, if you’re a stinking dough-thrower). Very gently transfer the dough onto your pizza stone and continue to shape up to the edges of the stone.

4. Using a fork, prick several holes in the crust. Drizzle crust with a little olive oil…

and brush all the way up to the edges. Sprinkle with garlic salt. Both oiling and garlic salting the crust help crisp it up, give it a great flavor, and keep it from getting soggy in the middle.
5. Bake crust in preheated convection oven for 5 minutes or until golden. Remove from oven.

6. Spread a layer of sauce (if desired) over the surface of the crust. Top with whatever toppings you like (I do the flat stuff, i.e. the meat, first).   Sara does a layer of cheese first to “glue” on the toppings and then tops with a bit extra after.

Then sprinkle with oregano.

7. Return crust to oven and bake 10-12 more minutes or until cheese is melty and the crust is golden brown.

And there you have it. Beautiful pizza, completely non-doughy in the middle, a little crispy on the edges and chewy on the inside.

Crockpot Sweet Salsa Shredded Pork

Ingredients

salt and pepper to taste
4 pounds boneless pork loin roast (you can substitute 4lbs of chicken and it's still fabulous)
2 Tbs butter
1 cup salsa
1/2 brown sugar



CROCKPOT

Season the pork with salt and pepper.  Place the butter in a pan over medium heat and then pan sear the pork.  Put the pork in the crock pot and pour 1 cup of salsa and 1/2 of brown sugar on top.

Cook on low for 6-8 hours.  Shred with a fork and let it sit for 30 minutes and serve.

Texas Style Turkey Tacos

1 pound of turkey meat

1 to 2 tablespoons chili powder

1 teaspoon of garlic salt

1. Put the meat in a saucepan and add water to make the meat a little mushy. Stir in chili powder and garlic salt and place pan over medium heat. When mixture comes to a boil, decrease the heat and simmer until the meat is completely cooked. Add water if necessary; the meat should still be a little mushy when you serve it. Add salt to taste.

Serve this in corn or flour tortillas with some pinto beans, homemade salsa or guacamole!

Easy Lasagna

1 lb of ground turkey

1 (26-ounce) jar of meatless spaghetti sauce

1 lb of uncooked lasagna noodles

1 (24-ounce) container of low fat cottage cheese

1/2 cup of grated parmesan cheese

2 eggs

1/4 tsp of ground black pepper

2 cups of mozzarella cheese

1. Brown the turkey in a large skillet. Stir in spaghetti sauce and simmer for 10 minutes

2. Remove 8 noodles from package and cook according to package directions. Drain and lay out the cooked noodles on a 15 inch sheet of tin foil. (You will use the foil to cover the baking dish)

3. Preheat the oven to 350 degrees. Grease 9x13 baking dish

4. Mix cottage cheese, parmesan cheese, eggs and pepper in large bowl.

5. Assemble the lasagna, spread 1/2 of the meat sauce in the baking dish. Arrange 4 noodles length wise over the sauce. Spread half of the cheese mixture and sprinkle 1/2 of mozzarella cheese over the pasta. Repeat one more time.

6. Cover with foil and bake 35-45 minutes till bubbly. Let stand 5 minutes before serving.

You can prepare this ahead and freeze it or store it in the fridge for 2 days. If you freeze it let it complete thaw in the fridge before baking. Bake an extra 10-15 minutes longer than directed above.

Smashed Potatoes

Ingredients:

2 1/4 pounds potatoes
Splash of milk
1 Tbsp. butter
Sea salt
Freshly ground black pepper
Sprig fresh rosemary
Olive oil

Directions

Scrub your potatoes clean, cut them in half, and put them into a pan of salted, boiling water. Boil for about 10 minutes until tender. Stick a knife into them to check they're soft all the way through. Drain in a colander and return them to the pan. Add the milk, butter, and a pinch of salt and pepper. Mash until smooth and creamy, adding another splash of milk if necessary. Pick a rosemary leaves off the woody stalk and lightly push them into the potato. You can drizzle with a little olive oil, or use olive oil instead of butter.

This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009