Chicken & mushroom stir fry and basmati rice with a Coke Zero.
What Are You Having For Dinner
- Thread starter phideaux
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Roasr, taters, onions
Steak and crab legs on the porch tonight, I can barely move now!
After my walk, I had a green salad with avocado, grilled chicken, olives, sunflower seeds, sliced tomatoes, mozzarella cheese, and croutons, with Olive Garden dressing.
Delish!
Delish!
Hubby had a late lunch, so I did not go all out chicken fajitas!! He's eating the last of the beef stroganoff, and I'm having the last of the chili I found in the freezer!! Relaxing fend for yourself night!!
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Came home too late for big dinner making. But I made some wheat honey bread today, so we had turkey sandwiches.
Sure, but.. Do ya need to know how to Make Curry?
Lots of 'varieties' out there (but Mostly 'shared / common-ingredients') so.. Not sure what You'd 'favor' (ie: Green, Red, Yellow.. with Coconut Milk / w/O.. with 'Dairy' (ie: Yogurt, etc) or w/O, etc.. I can post up some 'Good Online ones' / You peruse / see what 'appeals to Yer pallette'? (this was 'Yellow Curry'..)Anyway, once you Have yer Curry, while the Rice is steaming / cooking (however You prefer to do it..) you simply:
- In Large coverable-skillet, sauté the ~ 1lb or so of Chicken-chunks* mostly just 'sear in EVOO', and lightly-pepper / Lightly sea-salt, and then add a Bit of water (Fat Tbsp) and Some of the Curry just to 'flavor'. Once Mostly-cooked (Not 'pink' internally, at All..) set aside in Covered bowl (so it don't dry out..) and add a Bit more Curry, to flavor / keep moist..
(* Tip: Use Dark meat, ie: Thighs work Best for this, since it's more Flavorful, and less-likely to 'dry-out' than Breasts. And - Next time we go up to NorCal to visit my Son / Grandkiddos.. We're gonna try this Recipe with some of His Home-raised Rabbit.
Will report back, whence we do..)- In same large pan, 'soften' the Carrots, Onions (I start with the Onions, then Potat's, then the Carrots) in some More EVOO / Curry-residue.. Not quite 'frying' them, just enough to get em 'softened' a bit. Then add about 2.5-3 cups of Water, and Some Curry, to flavor.. and bring to a Boil, covered, over Med-high heat (NOT "High") and simmer-boil for about 15 mins (till all Vegs are 'Soup-soft'..) Towards the 'OK, these are Ready' point - Fold-in the Chicken, and some coarse Black-pepper, and bring to a simmer-boil (covered) for another 5 mins or so, to Ensure the Chicken is fully cooked / infuse All with flavor, etc)
- Then, fold-in the Rest of your Curry (usually, you'll add about 1/4 - 1/3 cup of Curry to the Chicken.. Same to the 'Veg-Soup'.. and about a Cup / Cup-n-Half of Curry (call it "2-3 cups" of Curry, in-Total, go into this. Sorry if these aren't 'very precise Measurements', but.. Ehh.. I'm 1/2 Italian.. and Datz jus how Mama use to Do it, aight??
- Add 'Slap ya Mama' / any Other 'heat' you Like, and Serve over Rice / wash down with White Wine or Ginger Ale, etc, etc. Recommend finishing with 'Purple Sticky Rice' or 'Green Tea Ice Cream', for dessert.
jd
Can you put this in recipes so I can find it later too.Sure, but.. Do ya need to know how to Make Curry?
Anyway, once you Have yer Curry, while the Rice is steaming / cooking (however You prefer to do it..) you simply:
- In Large coverable-skillet, sauté the ~ 1lb or so of Chicken-chunks* mostly just 'sear in EVOO', and lightly-pepper / Lightly sea-salt, and then add a Bit of water (Fat Tbsp) and Some of the Curry just to 'flavor'. Once Mostly-cooked (Not 'pink' internally, at All..) set aside in Covered bowl (so it don't dry out..) and add a Bit more Curry, to flavor / keep moist..
(* Tip: Use Dark meat, ie: Thighs work Best for this, since it's more Flavorful, and less-likely to 'dry-out' than Breasts. And - Next time we go up to NorCal to visit my Son / Grandkiddos.. We're gonna try this Recipe with some of His Home-raised Rabbit.
- In same large pan, 'soften' the Carrots, Onions (I start with the Onions, then Potat's, then the Carrots) in some More EVOO / Curry-residue.. Not quite 'frying' them, just enough to get em 'softened' a bit. Then add about 2.5-3 cups of Water, and Some Curry, to flavor.. and bring to a Boil, covered, over Med-high heat (NOT "High") and simmer-boil for about 15 mins (till all Vegs are 'Soup-soft'..) Towards the 'OK, these are Ready' point - Fold-in the Chicken, and some coarse Black-pepper, and bring to a simmer-boil (covered) for another 5 mins or so, to Ensure the Chicken is fully cooked / infuse All with flavor, etc)
- Then, fold-in the Rest of your Curry (usually, you'll add about 1/4 - 1/3 cup of Curry to the Chicken.. Same to the 'Veg-Soup'.. and about a Cup / Cup-n-Half of Curry (call it "2-3 cups" of Curry, in-Total, go into this. Sorry if these aren't 'very precise Measurements', but.. Ehh.. I'm 1/2 Italian.. and Datz jus how Mama use to Do it, aight??
- Add 'Slap ya Mama' / any Other 'heat' you Like, and Serve over Rice / wash down with White Wine or Ginger Ale, etc, etc. Recommend finishing with 'Purple Sticky Rice' or 'Green Tea Ice Cream', for dessert.
jd
Chicken fajitas for real tonight!!
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cheeseburgers and steak fries
Piled high, thick cut, meaty hickory smoked pork bacon BLT's on toasted sourdough bread with sweet potato fries and a zero sugar root beer.
Here ya'll Arre!
https://www.homesteadingforum.org/threads/recipes.38131/#post-1030913 
(Note that That may 'Move' if the 'idea' in that Thread comes to life... TBD..)jd
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Pasties from the local church's fund-raiser.
Thank youHere ya'll Arre!
jd
Just me and the girl and she wants PB&J, so we're having PB&J and chocolate milk.
Hot pork loin sandwiches, mashed potatoes, gravy, green beans.
Coffee.
Coffee.
I will eat some meat pie for dinner and some mini salad
Halloween Burritos! The only thing that makes them Halloween is the orange and black crunchy tortilla strips that will go inside, otherwise they are just normal ground beef, mayocoba bean, cheese, rice, queso, pico de gallo, sour cream and lettuce burritos. I am going full sugar Dr. Pepper tonight.
I think I will make some Pierogi Ruskie tomorrow
or this weekend with sour cream and crisp bacon
or this weekend with sour cream and crisp bacon
I think we are grilling burgers tonight
