Curried Chicken With Dried Cherries

Curried Chicken and Dried Cherries - over head viewHave you ever heard of the Curry Tree? It is a tropical to sub-tropical tree in the rue family, which also includes the citrus. The tree is native to India and Sri Lanka.

Curry Leaf Tree

curry leaves in a skillet with olive oil

Curry Leaves In A Skillet With Olive Oil

The leaves of the curry tree are used in many Indian dishes. The “sweet neem leaves” are often used in curries, as they (the leaves) are highly valued as a seasoning in southern and west-coast Indian cooking, as well as Sri Lankan cooking .

The leaves when used in curry dishes are add with the chopped onion in the first stage of the preparation of the curry dish.

potted curry leaf tree

Image Credit: Garden Amateur

The tree can be home-raised as a potted plant as it is easily grown in warmer areas of the world, or in containers where the climate is not supportive outdoors. In this image is a potted Curry tree in the yard of an Australian gardener.

Our featured dish is  – Curried Chicken With Dried Cherries – and here is what you will need, and no you will not need to hunt down some curry leaves. Unless you have a tree and want to add some leaves to the dish we are featuring.

3/4 pound skinless, boneless chicken thighs, cut into 1-inch chunks 

1 tablespoon plus 1 teaspoon avocado oil

1 small red or purple onion, thinly sliced

2 ribs celery, sliced

1/2 cup fresh water or chicken broth

1/3 cup chopped dried cherries

1 1/2 teaspoons curry powder

1/2 to 1 teaspoon Himalayan Salt (optional)

1/2 teaspoon black pepper

1/3 cup heavy cream

2 tablespoons flour

cooking chicken meatIn a large ceramic coated skillet or cast iron skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add the chicken and cook, stir occasionally until meat is oblique colored and just cooked through, about 5 minutes. Transfer the chicken to a plate, and set aside.

cooking onions and celeryTo the same pan add the 1 teaspoon of avocado oil and heat over medium-high heat. Add the onion and sliced celery and cook, stirring for 3 minutes.

adding curry and dried cherriesNext add the cherries and 1/2 cup water and bring to a light boil. Next stir in the curry powder, salt and pepper.

Next, pour in the cream and mix in. You can also use coconut milk, which is used in traditional Indian dishes. When making this dish, we didn’t have any coconut milk, but we did have some heavy cream.

adding in chicken meat to curry mixNext add the cooked chicken along with any juices and mix in.

Curried Chicken and Dried CherriesServe over rice, couscous or eat as is.

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National Cocoa Day With A Chocolate Tiramisu

National Cocoa DayA hot cup of cocoa is the same as a hot cup of chocolate. Today December 13th according to National Day Calendar, it is National  Cocoa Day. What a great month to have such a day, as the day are getting colder, and a cup of hot cocoa seems the hot beverage to recognize. Even more so, that it is a wintry windy and rainy morning outside at the moment.

National Day Calendar notes that in their research on this day, they were unable to find the creator of National Cocoa Day.

But hey, what a great excuse to make a Chocolate Tiramisu, while enjoying a cup of hot chocolate or hot cocoa. If you enjoy the traditional tiramisu prepared with espresso, you’ll excite your taste buds with a chocolate tiramisu!

Here is what you will need to prepare your own Chocolate Tiramisu, while enjoying a nice cup of hot chocolate.

Chocolate Tiramisu

1¾ cup heavy cream, divided

1  cup coconut sugar or granulated sugar

16 ounces mascarpone cheese

¼ tsp. Himalayan salt

2 tsp. vanilla extract

6 oz semi-sweet chocolate, finely chopped

24-30 lady fingers

2 cups prepared hot chocolate, strong, cooled to room temperature

With an electric mixer, beat whipping cream with sugar on medium speed until stiff peaks form, about 3 minutes.

Mix in salt, vanilla, and mascarpone cheese until combined.

Using a pastry bag, pipe a small amount of the cream mixture into the bottoms of 6 – 10 to 12 ounce dessert glasses.

Break lady fingers into pieces first, so they fit, then dip in hot chocolate and place in a single layer over cream mixture. Pipe in some more cream mixture, repeating layers, ending with the cream mixture.

Top with a dusting of unsweetened cocoa powder, and top with shaved dark chocolate or real chocolate sprinkles.

Enjoy at room temperature or chilled.

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National Pumpkin Pie Day

National Pumpkin Pie DayPumpkin pie has been enjoyed in the North American as far back as 1621. As there were no ovens at the time, pumpkin pie then, had no crust. According to historians the first settlers to the New England (USA) area made pumpkin pie by filling a hollowed out pumpkin shell with milk, honey and spices, and then baking it in hot ashes.

By the early 18th century pumpkin pie had earned a place at the dinner table, as Thanksgiving became an important New England regional holiday.

Today the pie is baked with a crust and is a traditional sweet dessert, and is enjoyed more than not during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada.

Pumpkin Pie Basics

Baking a pumpkin pie before 1929 required a person to roast and strain the meat of the gourde or squash. Things changed though in 1929 as Libby’s meat-canning company of Chicago introduced canned pumpkin that replaced the need for roasting and straining one’s own squash.

The pie can be described as a pumpkin-based custard, baked in a single pie shell, and almost never has a top crust, like an apple pie does. A traditional pumpkin pie today is generally flavored with spices like cinnamon, ginger, nutmeg, and cloves. Some bakers may go a step further and add cardamom and vanilla.

It is thought that the earliest recipes for pumpkin pie may have come from France. In Francois Pierre La Varenne‘s cookbook of 1653, “The French Cook” his recipe, “Tourte of Pompion” is written, “Boil it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds, letting all be very thin. Put it in your sheet of paste, and bake it. After it is baked, sprinkle it with sugar and serve.”

Enjoying Pumpkin For Dessert

There are many ways to enjoy pumpkin. Since 1929 it was made a lot easier to enjoy it any time of the year. Here are a few recipes that consist of a pumpkin basis.

Double Layer No Bake Pumpkin PieDouble Layer No Bake Pumpkin Pie

4 ounces cream cheese, softened
1 tablespoon half & half
1 tablespoon white sugar
1 1/2 cups of whipped heavy cream, or cool whip
1 – 9 inch prepared graham cracker crust (store bought or prepare a homemade crust)
1 cup cold half & half
2 – 3.5 ounce packages instant vanilla pudding mix
1 – 15 ounce can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

In a large bowl, whisk together cream cheese, 1 tablespoon of half and half, and sugar until smooth. Gently fold in the whipped cream, and it is best to avoid over mixing. Spread mixture into the bottom of a prepared graham cracker crust.

Refrigerate while preparing the next layer:

In a large bowl whisk pudding mix and 1 cup of half and half until thickened, fold in pumpkin, cinnamon, ginger, and cloves.

Gently spread over cream cheese layer. Place in refrigerate for up to 4 hours, or until set.

If you wish, drizzle lightly with caramel sauce and add a dollop of fresh whipped cream, and toffee bits before serving.

Then there is…

Pumpkin-Pie ParfaitsPumpkin-Pie Parfaits

Recipe Courtesy of Pint Sized Treasures

 

For the pumpkin layer:

4 oz cream cheese, softened

2 cups pumpkin puree

1 cup heavy cream

¼ cup brown sugar, packed

2 tsp ground cinnamon

1/2 teaspoon allspice

1 teaspoon vanilla extract

For the cookie layer:

4 honey graham cracker sheets

4 Tbsp butter, melted

2 tsp ground cinnamon

2 Tbsp brown sugar

Homemade Whipped Cream

2 cups whipping cream

1/4 cup sugar

1/4 teaspoon vanilla extract

In large mixing bowl, place all pumpkin layer ingredients and mix until smooth and creamy, approximately four minutes. Place in freezer for a quick chill while you prepare your other ingredients.

Stir all cookie layer ingredients together in a small bowl and set aside.

In large mixing bowl, mix whipping cream on medium high until soft peaks form. Add sugar and vanilla extract and beat an additional minute.

Layer parfait glasses very gently following this pattern: cookie mixture, whipped cream, pumpkin layer, whipped cream, pumpkin layer and top with whipped cream. Sprinkle remaining cookie layer on top. Repeat for each parfait.

Gluten Free Pumpkin CheesecakeYou can also enjoy Gluten Free Pumpkin Cheesecake or Layered Pumpkin and Cranberry Parfaits, and Pumpkin Muffins with Pecan Streusel Topping.

Today, October 12th is National Pumpkin Pie Day, enjoy a slice or two, or any dessert with pumpkin in it. We plan to enjoy a Spiced Pumpkin Latte.

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National Fudge Day

National Fudge Day

If you do not have a reason to celebrate something today, why not celebrate National Fudge Day! Yes June 16th is the day chosen to celebrate fudge.

Fudge is a splendid confection made with sugar, milk, butter, and your favorite flavoring. Some popular varieties include mixing chocolate with peanut butter, maple, caramel, peppermint, and marshmallow.

Scottish Tablet

Whisky Flavored Scottish Tablet – photo credit: Sweets for Treats

Were you aware that fudge used to be chocolate-less? The modern-day fudge we enjoy evolved from a candy called Scottish Tablet, which originated in the late 17th century.

While the recipes are some what similar, Scottish Tablet has a much harder texture and lacks the most important ingredient, chocolate!

Candy ThermometerPreparing  fudge may seem easy enough, but it does require a candy thermometer, as fudge is very easy to overcook or under cook.

There are some fudge recipes that have been developed for the home cook.

The recipes may include corn syrup, which prevents the process of crystallization, sweet condensed milk, marshmallow cream or other ingredients that guarantee the perfect fudge texture.

Though they do not guarantee the same taste as original fudge!

To get that original fudge flavor, you will need to use a traditional recipe with a candy thermometer or buy your favorite fudge at your local See’s Candy store or favorite equivalent and enjoy National Fudge Day.

Our featured recipe is Easy Chocolate Fudge and here is what you will need.

12 ounces semi-dark chocolate

2 cups coconut sugar

1 cup whole milk

4 tablespoons butter

1 teaspoon vanilla

1 cup of chopped walnuts or pecans

To make things even simpler, replace milk and coconut sugar with a 14 ounce can of sweetened condensed milk.

Prepare a 8 inch x 8 inch square baking pan lined with foil. Set aside.

Melt chocolate  in a glass bowl over hot boiling water. Once melted, remove hot water from pan and pour melted chocolate into pan and place back over heated element.

Add coconut sugar, and milk. Stir into chocolate, bring to a boil, stirring constantly. Reduce heat to a simmer. Do not stir again.

If you are using a candy thermometer, place it  into the pan and cook until temperature reaches 238 degrees.

If you are not using a thermometer, then cook fudge until a drop it in cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.

Remove from heat. Add nuts, butter and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.

If using the sweetened condensed milk, just add to chocolate after it has melted, and stir in. Remove from heat and stir in nuts and vanilla. When using the sweetened condensed milk, there is no need for a candy thermometer.

Pour into prepared pan and let cool. Then place pan in the refrigerator for about 2 hours or until firm. Lift foil and all from pan, and cut into about 50 squares. Save fudge wrapped in plastic wrap. 

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Gluten Free Creamy Pesto Fettuccine

Gluten Free Creamy Pesto Fettuccine

I like going to the Kona Grill here in town. They make the best Apple Walnut Bread Pudding and a wonderful Macadamia Chicken Salad. My favorite though is their Basil Pesto Linguine. I did adventure into the kitchen and used my cooking skills to try and mimic the dish (I posted it here: Basil Pesto Linguine). It came out pretty good, though it still needed something. So back to Kona Grill I went.

This time I was fortunate, as the manger came by my table and asked how our food was. I told her that I had tried my hand at making this dish, but it still needed something. She told me the pesto sauce contained chipotle peppers in adobo sauce as well. Then she said that is all she could say. But for me that was enough.

Play the video to get a glimpse at the finished dish. Though we did forget to put the small cherry tomatoes, we did even miss them, As the recipe had the same flavor as the Kona Grill. This time though I used gluten free fettuccine pasta.

Here is what you will need for the featured recipe.

16 ounces of cooked gluten free Fettuccine

1 lb. of chicken breasts, about 2, skinless and boneless

2 Andouille sausage links, about ½ pound

Can of Chipotle Peppers in Adobe Sauce½ cup fresh basil pesto (link here for recipe – History of Pesto Sauce)

1 teaspoon chipotle peppers in adobo sauce

1/3 cup heavy cream

15 cherry tomatoes (about), sliced in half to measure 1 cup (optional)

Cook gluten free fettuccine according to package instructions.

Preheat oven to 350 degrees

Meantime, while chicken is a little frozen, slice chicken breasts horizontally 2 to 3 times, depending on thickness of the breast meat. Cut slices into 1-inch chunks. Place cut chicken onto a baking sheet and place in heated oven for 15 to 20 minutes or until chicken is oblique in color and no longer pink.

Next add pesto to a small bowl and mix in adobo sauce and heavy cream, and set aside.

Cooked chciken and andouille sausage with creamy pesto

Place a large frying pan over medium heat and add 2 tablespoons of extra virgin olive oil. Next slice links down the middle and remove meat from casings and place into pan and start moving meat around with a spatula, so meat falls apart into small chunks.

Now add cooked chicken, and mix in with sausage. Next add pesto – chipotle sauce and mix in.

Prepared Gluten Free Creamy Pesto Fettuccini in a large ceramic coated  pan

Next add cook gluten free pasta, and mix till well incorporated.

Gluten Free Creamy Pesto FettuccinePlace pasta onto a serving platter, then plate and serve.

 

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Green Curry Chicken

Green Curry Chicken

Most curry dishes use a curry paste which is a pureed blend of beautiful smelling or aromatic spices, herbs, and vegetables. It is widely used as an ingredient in the cuisines of many cultures to make curries, stews, and other dishes. Most of the time though, Indian food comes to mind when you talk about curry. There are many different types of curry pastes, and each country’s blend has a distinct flavor.

The common spices used are cinnamon, allspice, nutmeg, cloves, coriander, cardamon, cumin, fenugreek, fennel, ginger, garlic, lemongrass, and onion. The base ingredient to start a curry paste is turmeric, which makes a yellow curry. Red pepper is added to make a red curry, and cilantro is added to make a green curry paste.

Using all of these ingredients makes for a healthy meal. To learn more about the healthy side of these culinary spices link here – Spice and Herbs Benefits -.

Our featured recipe uses green curry, and here is what you will need.

1 lb. rice noodles, cooked

1 pound (1-inch) cubed chicken breast tenders

½ lb. cut green beans, steamed

2 cups tricolor pre-chopped bell pepper mix

Oils to Use for Healthy Cooking - avocado oil or coconut oil2 to 3 teaspoons green curry paste

1 (14-ounce) can light coconut milk, divided

Cooking oil, avocado oil or coconut oil ————->

Steam green beans first, about 5 minutes, then remove steaming basket and use boiling water to cook rice noodles according to package directions. Set both aside when done. Rinse rice noodles when cooked.

 

Chicken cooking in coconut oil and green curry sauce - Green Curry ChickenHeat a large nonstick skillet over medium-high heat. Coat pan with cooking oil. Add chicken to pan and sauté 4 minutes or until chicken is lightly browned. Stir in curry paste and cook 1 minute more, stirring frequently.

Meat and Vegetable Mix for Green curry Chicken

Stir in 1 cup coconut milk and bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.

Stir in bell pepper mix, and remaining coconut milk. Cook 3 minutes or until peppers are tender. Add steamed green beans and mix in. Add ½ teaspoon of Himalayan salt (optional).

showing the details of the Meat and Vegetable Mix for Green curry ChickenThere are 3 rules to a good meal. Besides flavor and smell, can you SEE what else makes a good meal appealing? Leave a comment below to let us know if you can guess the third rule of a good meal.

Green Curry ChickenPlate the rice noodles and top with Green Curry Chicken. If you wish top that with cilantro or with fresh basil as we did here. If you find the rice noodles to sticky, just take a plate one serving at a time and run warm water over it. Shake it dry and plate it. Enjoy!!

 

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Spaghetti Carbonara

Spaghetti CarbonaraAs with many recipes, the origins of the dish Spaghetti Carbonara and its name are uncertain or ambiguous. There are countless speculations as to the origin of the name, which some have concluded the name Spaghetti Carbonara may be more recent than the dish itself.

The name is derived from carbonaro, Italian for charcoal burner. Some believe the dish was first made as a pasta meal for Italian charcoal workers. Another theory is American soldiers who combined bacon and eggs with pasta, after they had occupied Italy in the post-war era.

Yet another theory is Ippolito Cavalcanti a highly influential chef of nineteenth-century and Neapolitan cook book author, “Cucina Teorico-Pratica” (1839) which included a recipe for pasta with eggs and cheese.

The third edition book “On Cooking” (2003) written by  Sarah Labensky, writes about techniques from expert chefs., and included are the variations of Spaghetti Carbonara. She says outside of Italy may chefs include the addition of other ingredients with Spaghetti Carbonara, such as peas, broccoli, mushrooms, or other vegetables.

Here at Splendid Recipes and More we tried to stick to the original recipe, though we did not include any black pepper. Here is what you will need.

1 lb. spaghetti

12 slices thick bacon, cut into 1 inch slices

4 large eggs

¾ cup grated Parmesan cheese

½ cup heavy cream

salt and pepper to taste (optional)

boiling water to cook pastaCook the spaghetti according package instructions. In a large measuring cup or small mixing bowl, combined the eggs, cream, and cheese, then set aside.

cutting bacan for Spaghetti CarbonaraNext, prepare bacon, and in a large skillet, cook cut bacon over medium heat, stirring occasionally, until crisp. Transfer bacon to a paper-towel-lined plate, and set aside.

cooked pastaDrain pasta, leaving some water clinging to it. Do not rinse pasta, but quickly add hot pasta back to a heated skillet and add the egg mixture along with the bacon, and toss to combine. The heat from the hot pasta will cook the eggs, though you don’t want the eggs to have a scrambled look.

Spaghetti Carbonara

Plate Spaghetti Carbonara on to a platter and serve immediately. You can sprinkle with additional Parmesan cheese, if you desire.

 

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