I’m fortunate to be surrounded by people at work who not only enjoy writing, but also eating.
We talk about food, area restaurants, what we make at home, what we won’t make at home.
Just about anyone I know who likes to be in the kitchen can throw together an Italian or a Mexican meal without having to hunt down a lot of extra ingredients or even look at a recipe.
Then, there are the ethnic foods that seem like too much work to tackle. I’ve made Thai and Indian food at home, but I confess they weren’t great. I relied on store-bought, prepackaged help, such as sauces, and dumbed-down cooking methods. None of them lived up to my expectations, despite the fact that Indian food, in particular, is relatively simple to prepare.
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So, I’m always on the lookout for recipes I think I can duplicate at home and still get an authentic eating experience.
I came across this recipe for chicken korma, one of my favorite Indian restaurant dishes. It has flavor and a bit of heat from jalapenos and curry powder that you can adjust to suit your taste buds.
Plus, it’s made in the slow cooker, which sort of suits korma since it’s a one-pot meal. For me, the trick is to remember to go out and buy the ingredients I don’t ordinarily keep at home: a piece of ginger, plain yogurt and cilantro. Where’s that grocery list.
It’s getting down to the last hurrah for keeping youngsters busy this summer. Put them to work, I say. Make doughnuts.
Pillsbury says all it takes are three ingredients — biscuit dough, butter and sugar — so kids can easily set their culinary skills (beginner level) to work on these breakfast treats. Even better, the doughnuts require no special pan and are baked.
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Easy Slow-Cooker Chicken Korma
2 pounds boneless skinless chicken thighs, chopped into 1-inch chunks
1 (28 ounce) can fire-roasted crushed tomatoes
1 small white onion, diced
5-7 jalapeño, diced (seeds optional depending on how spicy you want it)
1 red bell pepper, chopped into large chunks
5 cloves garlic, grated
1 thumb-sized piece ginger, grated
1/2 head cauliflower, broken into bite-sized chunks
3/4 cup plain yogurt
2 tablespoons curry powder
Salt and pepper
Mix all of the ingredients in a slow cooker. It will seem thick/dry, but as it cooks a nice sauce will form.
Cook on high for 4-5 hours, or low for 6-7 hours.
Serve with rice and garnish with cilantro. Serves 6.
Baked Sugar Doughnuts
1 can (7.5-ounce) refrigerated buttermilk biscuits
3 tablespoons butter or margarine, melted
1/3 cup sugar
Heat oven to 375 degrees. Separate dough into 10 biscuits; flatten each to a 2 1/2-inch round.
With 1-inch round biscuit cutter, cut hole in center of each round.
Dip all sides of biscuits and centers into butter, then into sugar. Place on ungreased cookie sheet.
Bake 12 to 14 minutes, or until golden brown. Makes 10 doughnuts.
Note: Add a drizzle of thin chocolate or vanilla glaze over cooled doughnuts.