Chicken Peanut Curry

This is one of our favorite recipes. I made it just the other night, and with the exception of the mint we had everything ready to go. You can find the recipe at this link:

http://simplyrecipes.com/recipes/chicken_peanut_curry/

This recipe is a little bit more involved than I usually make, but not that I have made it a few times it goes a bit faster. The biggest hint that I can give you is to do all the prep before you start cooking.

INGREDIENTS

• 3lbs boneless, skinless chicken pieces (or you can use bone in for added flavor) cut into 1 1/2 inch wide chunks
• 1/2 c flour
• 4 T curry powder (our favorite is Hot Madras)
• 2 t kosher salt
• 1/2 t pepper
• 1/2 olive oil (I cut this way down... i probably only use a few table spoons)
• 2 T fresh ginger, minced
• 2 T garlic, minced
• 2 serrano chili peppers, seeded, de-veined, minced
• 4 c chicken broth
• 1/2 c peanut butter (if using freshly ground peanuts, add 2 t of sugar)
• 1 t ground coriander seeds (i use whole seeds)
• 8 green onions, chopped, greens included
• 1/3 c each finely chopped mint and cilantro
• 2 limes cut into wedges

INSTRUCTIONS

• Rinse chicken and pat dry (very important to pat dry). In a zip lock bag, combine the flour, curry powder, salt, and pepper. Shake well. Add the chicken pieces and shake to coat well.
• heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes tossing occasionally to cook chicken evenly. Add the ginger, garlic,chili pepper, and 1/2 c of the chicken broth. Cook for 3 more minutes, scraping the pan with a spatula and stiffing to combine everything well.
• Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 c of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes.
• Right before serving, add the coriander and green onions. Salt to taste.
• Serve over rice. Top each serving with fresh cilantro, mint, and fresh lime juice.
• Serves 6-8

January 11 Menu

Breakfast: oatmeal w/dried cranberries

Snack: orange cranberry muffins

Lunch: whole wheat waffles, homemade syrup, carrots, peanut butter

Recipe--Whole Wheat Waffles, adapted from Reader's Digest Kitchen Secrets

1 cup whole wheat flour

1 cup all purpose flour

2 T sugar

4 tsp baking powder

1 tsp salt

2 eggs

1 1/2 cups milk

6 T oil, melted butter or margarine

*for pancakes, decrease oil to 1/4 cup

Combine dry ingredients. Mix wet ingredients in separate bowl. Whisk together gently, or until just moistened. Lumps will remain. Cook on preheated waffle iron or griddle. Serves 4.

Snack: ABC cookies, sweet secret cocoa

Dinner: pizza, winter salad

Recipe--French Bread or Pizza Dough

6 cups flour (can do half whole wheat)

1 T yeast

1 1/2 tsp salt

2 cups warm water

cornmeal, egg white, water (optional)

In large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cps warm water and beat until well blended. Using dough hook attachment or wooden spoon, mix in remaining flour 1 cup at a time. Knead 10 minutes by hand, or 5 minutes using dough hook. Form dough into ball and place in greased bowl. Grease top of dough, cover with towel or plastic wrap. Let rise in warm place 1 hour, or until doubled. Punch down and form into desired shapes.

For pizza, divide into 4 balls and roll or stretch to desired thickness. Top and bake at 425; 8-12 minutes for thin crust, 15-20 for thick crust. Serves 6-8.

For bread, divide in two. Roll each half to large rectangle. Roll into loaf and place on greased jellyroll pan sprinkled with cornmeal. Cover and let rise 30 minutes. With sharp knife, make 3 or 4 diagonal slashes on top of loaf. Bake at 375 for 30-40 minutes. Optionally, brush with egg white mixed with 1 T water before baking and again half way through. Makes two loaves.

January 10 Menu

Breakfast: smoothies, cinnamon rolls

Recipe--Clone of a Cinnabon from allrecipes.com

1 cup warm milk

2 eggs

1/2 cup butter or margarine, melted

4 1/2 cups bread flour

1 tsp salt

1/2 cup sugar

2 1/2 tsp yeast

1 cup brown sugar

2 1/2 tsp cinnamon

1/2 cup butter, softened

3 oz cream cheese

1/4 cup butter, softened

1 1/2 cups powdered sugar

1/2 tsp vanilla

1/4 tsp salt

Place first seven ingredients in bread machine in order recommended by manufacturer. Run dough cycle. When complete, roll out dough to 16x21" rectangle. Combine brown sugar, 1/3 cup butter and cinnamon and spread mixture onto dough. Roll up and cut into 12 pieces. Place into greased 9x13 inch pan. Let rise, covered, 30 minutes. Bake at 400 for 15-20 minutes, or until golden brown and centers are not doughy. Combine remaining ingredients and frost.

Snack: brown rice cakes, milk

Lunch: peanut butter & jelly, carrots, fruit salad

Snack: tangerines, chocolate chip cookies

Dinner: leftovers

January 9 Menu

Breakfast: cereal

Snack: cheese sticks, pretzels

Lunch: macaroni & cheese, tangerine

Snack: cranberry orange muffins, milk

Dinner: pork wellington, mashed potatoes, garlic parmesan green beans (this dinner was AMAZING)

Recipe--Pork Wellington, by Alton Brown

Ingredients

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apple rings
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely
• 1 tablespoon whole-grain mustard

Directions

Place a rack in the upper third of the oven and heat to 400 degrees F.

Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

**note: the prosciutto ham is expensive ($1/oz) but vital to the flavor of the meal. This is not a frugal dinner; it cost about $20, and serves 4-6, depending on portion sizes.

January 6 Menu

Breakfast: cereal

Snack: animal crackers and cheese sticks

Lunch: peanut butter and honey sandwiches, tangerines, cookie

Snack: cranberry orange muffins

Recipe--Cranberry Orange Muffins (adapted from Reader's Digest Kitchen Secrets)

1 1/2 cups flour

1/2 cup wheat germ

1/2 cup brown sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 ground allspice

1 1/4 cups buttermilk

1/4 cup bean puree

1 egg, separated

1 tsp grated orange zest

1 cup fresh or frozen cranberries

Combine dry ingredients in large mixing bowl. In small bowl, whisk buttermilk, bean puree, egg yolk and orange zest. In separate bowl, beat egg white until soft peaks form. Add liquid ingredients to dries until just combined, then gently fold in egg whites and cranberries. Divide between 12 muffin cups. Bake at 400 for 20 minutes, or until toothpick inserted comes out clean.

Dinner: black bean soup, sour dough garlic bread

Recipe--Black Bean Soup (adapted from ourbestbites.com)

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Combine olive oil, garlic, onions, carrots, celery and beef broth in crock pot. Cook on low 4 hours. Add remaining ingredients, cooking on low 4 more hours.

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.

January 5 Menu

Breakfast: cereal

Snack: cheese cubes, pretzels, tangerines

Lunch: peanut butter and honey sandwiches, bananas, milk

Snack: smoothies

Recipe--Smoothies

2 cups frozen fruit (berries, peaches, bananas, etc)

2 T frozen juice concentrate (orange, pineapple, white grape, apple)

1/3 cup plain yogurt

1/4 cup water, or to desired consistency

splash vanilla

1 T honey, optional, for sweetening

1 T wheat germ, optional

Blend in blender until smooth. Serve immediately.

Dinner: dinner out with the family tonight!

January 4 Menu

Breakfast: cereal

Snack: banana bread, milk

Lunch: leftover pizza and broccoli ham braid

Recipe--Broccoli Ham Braid

1/2 large onion, chopped

2 T olive oil

2 cups chopped broccoli

1 cup cubed ham

1/2 cup shredded cheddar

2 T sour cream

1 lb bread or pizza dough--store bought okay

1 egg, beaten

Sautee onions in oil. If broccoli is fresh, add broccoli and steam for 3-5 minutes, until bright green and still firm. If frozen, remove from heat and stir in broccoli pieces. Add ham, cheddar and sour cream. Roll dough to 10x12 inches. Spread mixture down center, leaving 1" on either short end and 3" on the long ends. Cut 1" strips down long sides, overlapping to form braid. Tuck in at ends. Brush with beaten egg. Place on greased baking sheet. Bake at 350 for 20-25 minutes, or until very golden brown. Check middle for doughy-ness, add time if necessary.

Snack: pears, animal crackers

Dinner: spinach quiche, apple slices

Recipe--Spinach Quiche

One 9" unbaked pie shell

One 10 oz package spinach, thawed

3 eggs, beaten

1/3 cup milk

1 cup shredded Italian blend cheese

1/2 tsp garlic

1/2 tsp parsley

salt and pepper, to taste

Combine last seven ingredients and pour into pie shell. Bake at 325 for 30 minutes, or until toothpick inserted comes out clean.