(Click on pic to enlarge)

Curry Blend
1 TBSP Coriander Powder
1 TBSP Curry Powder
1 TBSP Garam Masala
½ tsp. Cardamom

Other Ingredients
S&P
2 chicken thighs
1 TBSP butter
1 TBSP oil
½ yellow onion, chopped
1 TBSP lemon juice
1 cloves garlic, minced
1 small piece chopped fresh ginger
½ TBSP tomato paste mixed in ½ glass of dry white wine
1 TBSP cream
1 handful fresh cilantro leaves, stems removed
½ red bell pepper minced
2 cups chicken broth
1 cup of cooked rice
Sriracha

Melt 1 tablespoon butter in a large skillet over medium heat.  Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.

Add onion, garlic, ginger, red bell stir until soft and translucent, about 5 minutes.  Add the Curry Blend.

Stir tomato mix into the onion mixture and cook, stirring frequently, about 2 minutes. Pour in cream. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes.

Add back the chicken and cook on low 30 minutes or until the chicken is cooked well done.

In a bowl place the rice then chicken and the sauce, Garnish with cilantro leaves and Sriracha.

As of 4/8/21

Salad

This is a steady for Monday nights.  No meat, just olives, olive oil, nuts and salad fixings.  This is really good for you and we need this kind of olive oil in our diet.

½ can green olives (pitted) can have pimentos
½ black olives (pitted)
½ can garbanzo beans/chick peas
1 small jar of marinated artichoke hearts
¼ bag of dried and sweet cranberries with glazed walnuts
Goat cheese with herbs or Feta Cheese Mediterranean Herb
¼ red onion thinly sliced
3 large leaves NAPA cabbage or large Romaine leaves cut long ways and thin sliced ¼ inch cross cut

Dressing

¼ cup olive oil
1 TBSP white vinegar
1 TBSP dry red wine
(This is actually red wine vinegar)
1 TBSP Dijon mustard

Mix and pour on the salad and toss salad

Serve

As of 3/29/21

125 g. all-purpose flour
1 cup milk microwaved for 1 minute (to 110°)
½ tsp. baking powder
¼ tsp. yeast
½ tsp. sugar
¼ tsp. salt (if you like)
1 TBSP clarified butter

Mix everything together except the butter with a whisk until the batter is sort of runny.  Let batter rise and bubble 30 minutes.

In a 8 inch pan, melt the butter and get pan hot on medium heat.  Pour in the batter and brown on bottom (~3 to 4 minutes), turn over, brown for another 3 to 4 minutes.  Remove like a large pancake and cut into 4 pieces.  Serve with breakfast.  I serve this with banger sausage and an egg over easy. I don’t have crumpet forms so I use an 8″ pan.

As of 3/7/21

(Click on pics to enlarge)

One big batch of fresh San Marzano tomatoes or a combination of San Marzano, Roma, Cherry and another tomato.

Run the tomatoes through a tomato miller. This mill machine separates the seeds and skin from the meat. This yielded exactly 56 oz. of meat.

In a large pot, add all these ingredients.
1/3 cup olive oil
Pinch of red pepper flake
1 tsp. sugar
1 tsp. salt
¼ tsp. freshly ground pepper
56 oz. milled tomato meat

In a small food processor chop:
½ onions
4 garlic cloves
1 TBSP fresh oregano
1 TBSP fresh basil
1 TBSP fresh mint

Add the herbs to the pot and cook all on a low temp until the water evaporates and the sauce gets thick. Maybe 3 hours or more on low.  Refrigerate overnight.

Spoon 15 oz. in quart size freezer bags and freeze for next year.

I also grew my own garlic, oregano, basil and mint.

As of 3/4/21

(Click on pic to enlarge)

There are two ways to do this. Cook it on the stove which requires a lot of steps or dump everything into a crock-pot and cook on medium all day. This is a great soup.

1 TBSP oil
1 Lb. beef button round (I actually used less than a pound)
½ onions chopped
1 clove garlic sliced into thin coins
1 TBSP tomato paste
4+ cups chicken broth
½ cup dry white wine
1 cup diced carrots
1 cup diced celery
¼ cup pearl or naked barley
1 bay leaf
¼ tsp. dried rosemary
S&P

On the stove in a Dutch oven brown the meat in oil.  Remove
Sauté the onion, carrots and celery
Add the wine and deglaze the pan.
Add the broth, garlic, cut the meat into spoon size squares and return the meat
In a cheese cloth pouch tie the bay leaf and the rosemary and add that to the pot
Add the tomato paste and stir in
Add the barley
Salt and pepper
Bring to a boil, reduce to slow simmer and cook for 1 hour or until the barley is completely cook.

Serve with a baguette.

As of 3/4/21