Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘curry recipes’
Posted: September 19th, 2013

indian cookingThanks to everyone who entered the drawing for “Savory Bites,” by Hollis Wilder. The winner is Diane Wisinski. I’ll pop it in the mail today.
If you are not Diane Wisinski, you are eligible to enter this week’s drawing for “Easy Indian Cooking,” by Suneeta Vaswani.
Boy, it’s getting harder and harder not to keep the cookbooks landing on my desk these days. I reluctantly surrender this one, which promises a an array of recipes for rich, aromatic dishes that I’d welcome at my dinner table any day of the week.
Anyone who loves Indian cooking understands why Christopher Columbus sent forth — at great expense and risk to himself and his crew — to find a quicker way to India, the home of intense spices found nowhere in Europe.
Now we have grocery stores, and books like this, and dishes like this one:
SINDHI CHICKEN CURRY
12 skinless bone-in chicken thighs, about 4 pounds
1 cup plain, nonfat yogurt, at room temperature
1 teaspoon cornstarch
2 tablespoons oil
2 cups finely chopped onions
1 tablespoon minced, peeled gingerroot
1 tablespoon minced garlic
1 tablespoon minced green chiles, see cook’s note
1 tablespoon coriander powder
1 1/2 teaspoon cumin powder
3/4 teaspoon turmeric
3/4 teaspoon cayenne pepper
1 (28-ounce) can tomatoes, chopped, including juice
1/2 cup cilantro, chopped
2 teaspoons salt or to taste
1 1/2 teaspoon garam masala
1/4 cup cilantro, chopped, divided

1. Pat chicken dry.
2. Stir together yogurt and cornstarch until smooth. Set aside.
3. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and sauté until beginning to color, 6 to 8 minutes. Reduce heat to medium and sauté until dark golden, 10 to 12 minutes longer.
4. Stir in ginger, garlic and chile. Saute for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.
5. Reduce heat to medium. Add coriander, cumin, turmeric and cayenne pepper. Mix well and cook for 2 to 3 minutes.
6. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil.
7. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.
8. Remove from heat. Stir in garam masala and 3 tablespoons cilantro.
9. Garnish with remaining cilantro before serving. Serve with rice or an Indian bread.
To enter the drawing, send e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.

Posted in: Uncategorized
Posted: June 27th, 2013

passionateThanks to everyone who entered the drawing for “Cooking for Your Gluten-Free Teen.” The winner is Tom Pallan. I’ll pop it in the mail today.
If you are not Tom Pallan, you are eligible to enter the drawing for “The Passionate Vegetable,” by Suzanne Landry. As locally grown fresh vegetables start showing up on farm stands, this beautiful paperback book is a great source of ideas for what to do with them.
To enter the drawing, please send an e-mail to jennie.geisler@timesnews.com, including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT.

Like just about everyone else, I need to eat more vegetables. I’m not getting any younger, and my body reminds me of this several times a day. Gone are the days when I could eat crap and just work it off.
As we’ve all heard 10,000 times, eating plenty of fruits and veggies is the closest we can get to a silver bullet against health problems. They’re also cheaper, easier and have more benefits than any medication you can buy.
With this in mind, I’m in a hurry to get home and make this (to serve over brown rice, couscous or quinoa):

HURRY CURRY VEGETABLES
1 tablespoon extra-virgin olive oil
1 small onion, chopped
3 red potatoes, cut into 1/2-inch chunks
2 carrots, chopped into 1/2-inch rounds
1/2 green or red bell pepper, chopped
3 1/2 tablespoons curry powder
1/4 teaspoon sea salt
3/4 cup water
1 cup cauliflower pieces, cut into bite-size pieces
1 cup fresh or frozen peas
1/4 cup fresh cilantro, chopped
1 tablespoon arrowroot or organic cornstarch
1/4 cup water
1 (15-ounce) can light coconut milk

1. Saute onion in oil over medium heat, about 2 to 3 minutes. Add potatoes, carrots, peppers, curry, salt, and 1/2 cup water. Cover and cook until potatoes are tender, about 10 minutes.
2. Increase heat to medium and add cauliflower, cover and cook 5 minutes until tender. Add peas and cilantro and warm through for another 1 to 2 minutes.
3. Add arrowroot and 1/4 cup water and stir to dilute until it appears milky. Add coconut milk and stir again. Add vegetables and simmer an additional 2 to 3 minutes or until liquid has thickened.
Serving suggestions: For a lower calorie dish, omit the coconut milk. You can used unsweetened almond milk instead. Use the same ratio of arrowroot and proceed as above. It will be less creamy but still intensely curry flavored.
– “The Passionate Vegetable,” by Suzanne Landry, The Fresh Food Chef

Posted in: Uncategorized

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