Saturday, June 28, 2008

Saturday, June 21, 2008

Friday, June 13, 2008


Hey guys! Genki? I went for a really mild child friendly curry this Friday. I made twice as much as I would normally make so that I could have enough for some great visitors we had today as well, this amount will serve 25 to 30 people. If you wanna have a go at making it here's what you need:

8 baking cups of water
5 bay leaves
1.5 cloves of garlic
1.5 onions
1 real big piece of ginger
3 tbsp of flake chile
800 grams of semi dried tomatoes
4 cans of coconut milk
1.5 tbsps of tumeric
half a tbsp of garam masala
1.5 tbsp of cumin
1.5 tbsp of curry powder
6 tbsps of brown sugar
2 sticks of celery with leaves
900 grams of peas
six big taters(POTATOES!!!!! boil'em, mash'em stick'em in a stew)
2.5 kilos of chicken breast
5 tbsps of butter
3 tbsps of salt
pepper to taste
5 whole chiles

And here's how ya'll do it: take the leaves and about six cups of the water and boil it on low, then take the: ginger, garlic, onions and chile and blend that(after you cut it into little pieces, of course), once it's a puree chuck it into the pot and boil it for about five min and then add the tomatoes and boil for another 15 min. Once that is done take it off the burner and let it cool, once it does blend it again and make sure that its really fine stuff, oh, and add the celery leaves to the blend. Next add the spices , suger, whole chiles, and coconut milk and one more cup of water, let all that boil on high for about five to ten min. Then take those taters, peas and celery and chop it into the size you desire and and add it to the mixture and let it cook through, I forgot how long I cooked it for(it was yesterday, BTW), but I think 15 min should be enough. Once its done turn off the heat and set aside. Get that chicken and chop it into medium sized pieces, and fry about four batches at a time with the butter and cover it with a pan top and cook it until the chicken is almost done. Add it and the left over liquid to the curry and cook for a few min longer and thats that. Have fun.

Thursday, June 12, 2008

Spinach Pasta.

We got a lot of spinach donated to us recently, and I found some great recipes to work with and change into a new creation. Here's one that the folks in my home loved, it serves about 25 people. You will need:

2 heads of garlic
2 tbsp of flake chile
5 bay leaves
1.5 tbsp of basil
Couple pinches of rosemary
1.5 tbsp of oregano
1 tbsp of molokia
1.5 of ground senna leaves(don't cry if you don't have these 2, it's nice to have though).
3 big onions
3 cups of mushrooms
500 grams of spinach
11 cups of water
3 tbsp of sugar
3 tbsp of consome
3tbsp of salt
and a couple shakes of thyme and sage
and pepper to taste

And here's how it goes: chop the garlic up finely and put it in enough oil to cook it all and put in the chile, leaves and herbs and cook an low heat until the garlic is done, about ten min. While thats going get a pot and put in a few cups of water and bring it to a boil and when it its boiling throw in the spinach and boil it till it's soft, about ten min. Once the garlic done throw in the onions, mushrooms ( I would have used one can of olives and ground 1.5 kg beef if I had it, go ahead and add it if you desire), and fry till the onions are transparent, about five to ten min. Blend up the spinach and add it to the rest. Then put in the spices other ingredients and the water and let the whole thing boil on medium for another 25 to 30 min, don't forget to stir it. And thats all. Bon appetit.
And yes, I really like green sauce, the color green in general is really nice.

Tex Mex

I have been really busy lately with many different things, I'm sure you have noticed my lack in posting, very sorry. But here I am again.
Last Friday we had a great birthday party for us Geminis, I turned 21, Seimi turned 17 and Maimi turned 14 . I made Mexican upon request. We had a great guest over who was really fun to talk with. And Paul and Gracia came over with the munchikins which made the evening all the more special. hope to have another one of these soon.

Monday, June 2, 2008

Green curry recipe.

 First of all people, i am sure the lack of postings has been noticed. I'm sorry. I have just been really busy. For those of you who don't know I'm taking the pm and I started not too long ago.
I made this particular curry a while ago but it was a hectic dinner and writing it down was honestly the last thing on my mind, which was a pity because it was really good.
Any way, I made it again, with out the tomatoes, and this time I wrote it down for you all to use.
Here you go. Here's what ya'll need:
1 head of garlic
2.5 tbsp of red flake chile
5 bay leaves
one piece of ginger
500 grams of spinach
5 whole chiles
1 tbsp of curry powder
1 tbsp of cumin
1.5 tbsp of turmeric
2 tbsp of salt
couple shakes of pepper
3.5 tbsp of brown sugar
3 tbsp of butter
a little oil
2 cans of coconut milk two kilos of chicken thigh(with the skin people)

Start with a pot and put in about five cups of water, then put chop the onion, garlic, flake, chile and ginger and blend it with about 2 cups of water. Blend it into a paste and add it to the water in the pot. Then chuck in the spinach and let it all boil for about fifteen minutes. Then extract it and blend the mixture(extracting the leaves and whole chiles first of course). Put it back into the pot and then add the rest of the spices along with the sugar. Let it cook for about about five min then add the coconut milk to it. Then take a bit of oil not too much, and that butter and fry up the chicken and add it to the curry along with the liquid. Let it cook for another couple minutes and thats all she wrote.
Have fun.