The Menu
CURRY ROAST CHICKEN AND VEGGIES
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Homemade curry powder
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Cucumber Tomato Salad
Coconut (Haupia) and Chocolate Pie
The Recipes
CURRY ROAST CHICKEN AND VEGGIES
MAKES 4 SERVINGS
4 chicken thighs and 4 chicken drumsticks
1 tbs curry powder
1 large apple, cored, cut into 12 wedges
1 head cauliflower, cut into florets
2 medium sweet potatoes, cut into 8 wedges, then halved crosswise
4 tsp oil
Heat oven to 450ºF. Line 2 rimmed baking sheets with foil.
*Place half the vegetables, apple wedges and chicken on each of the 2 pans. Drizzle 2 tsp oil over each, then sprinkle each with 1 1/2 tsp curry powder. Toss to coat.
*Roast 15 minutes; toss, then roast 20 minutes more or until chicken is cooked through and vegetables are tender. Sprinkle with parsley, if desired, then serve.
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Homemade curry powder
http://jeenaskitchen.blogspot.com/2009/04/how-to-make-homemade-curry-pow der.html
8 Tbsp Cumin Powder
7 Tbsp Coriander Powder
2 Tbsp Ginger Powder
4 Tbsp Turmeric Powder
1/2 Tbsp Cayenne Pepper/Chili Powder
Note...For a hot curry powder use 2 Tablespoons of cayenne or chili powder
Store in an air tight container.
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Cucumber Tomato Salad
serves 4
My mother always made this salad.
1 medium tomatoes, sliced and quartered
1 large cucumber, peeled and sliced
2 green onions, chopped
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons and 2 teaspoons cider vinegar
1/2 cup water
In a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.
Coconut (Haupia) and Chocolate Pie
serves 8
This pie is a chocolate coconut lover's dream, very rich and delicious.
1 (9 inch) unbaked pie crust
1 cup milk
1 (14 ounce) can coconut milk
1 cup white sugar
1 cup water
1/2 cup cornstarch
7/8 cup semi-sweet chocolate chips
1 1/2 cups heavy cream
1/4 cup white sugar
1. Preheat oven to 350ºF (175ºC). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
2. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
3. In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
4. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.
CURRY ROAST CHICKEN AND VEGGIES
****
Homemade curry powder
****
Cucumber Tomato Salad
Coconut (Haupia) and Chocolate Pie
The Recipes
CURRY ROAST CHICKEN AND VEGGIES
MAKES 4 SERVINGS
4 chicken thighs and 4 chicken drumsticks
1 tbs curry powder
1 large apple, cored, cut into 12 wedges
1 head cauliflower, cut into florets
2 medium sweet potatoes, cut into 8 wedges, then halved crosswise
4 tsp oil
Heat oven to 450ºF. Line 2 rimmed baking sheets with foil.
*Place half the vegetables, apple wedges and chicken on each of the 2 pans. Drizzle 2 tsp oil over each, then sprinkle each with 1 1/2 tsp curry powder. Toss to coat.
*Roast 15 minutes; toss, then roast 20 minutes more or until chicken is cooked through and vegetables are tender. Sprinkle with parsley, if desired, then serve.
****
Homemade curry powder
http://jeenaskitchen.blogspot.com/2009/04/how-to-make-homemade-curry-pow der.html
8 Tbsp Cumin Powder
7 Tbsp Coriander Powder
2 Tbsp Ginger Powder
4 Tbsp Turmeric Powder
1/2 Tbsp Cayenne Pepper/Chili Powder
Note...For a hot curry powder use 2 Tablespoons of cayenne or chili powder
Store in an air tight container.
****
Cucumber Tomato Salad
serves 4
My mother always made this salad.
1 medium tomatoes, sliced and quartered
1 large cucumber, peeled and sliced
2 green onions, chopped
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons and 2 teaspoons cider vinegar
1/2 cup water
In a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.
Coconut (Haupia) and Chocolate Pie
serves 8
This pie is a chocolate coconut lover's dream, very rich and delicious.
1 (9 inch) unbaked pie crust
1 cup milk
1 (14 ounce) can coconut milk
1 cup white sugar
1 cup water
1/2 cup cornstarch
7/8 cup semi-sweet chocolate chips
1 1/2 cups heavy cream
1/4 cup white sugar
1. Preheat oven to 350ºF (175ºC). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
2. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
3. In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
4. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.
