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TEAGUE1612's Photo TEAGUE1612 Posts: 510
9/24/12 8:16 P

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Here's the Apple and Chicken Curry Recipe!!

Ingredients
2 kg boneless, skinless chicken breast
2 1/2 cups water
3 tbsp olive oil
1 cup spring onion, finely diced
7 stalks of celery, diced
2 apples, diced
2 cloves of garlic, minced
2 tbsp low-sodium soy sauce
4 tsp curry powder
1 tbsp cornflour, dissolved in 1/3-cup water
2 tsp powdered ginger
Cayenne pepper to taste

Method
1. Put everything except the cornflour mixture, ginger and cayenne pepper into a large pot and bring to the boil. (Due to the mentioned mushy apples i'd put these in later if you prefer them still a bit crunchy)
2. Reduce the heat and simmer for 40 minutes.
3. Stir in the dissolved cornflour until the curry is thick. Simmer for 20 minutes then add the ginger
and cayenne pepper.
4. Serve with steamed rice. (i omitted the rice)

"Sometimes I pretend to be normal, but it gets boring so then I go back to being me!"



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8/15/12 7:56 P

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I'll have to check what is in ras al hanout. It's probably like curry, everyone has their own blend!

I don't want to be a passenger in my own life. - Diane Ackerman

The darkest places in hell are reserved for those who maintain their neutrality in times of moral crisis. - Dante Alighieri

If you don't like something, change it. If you can't change it, change your attitude. Don't complain. - Maya Angelou

It is forbidden to decry other sects; the true believer gives honour to whatever in them is worthy of honour. - Asoka

cirra.blogspot.com


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TEAGUE1612's Photo TEAGUE1612 Posts: 510
8/15/12 6:36 P

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That's the problem with spices! sometimes you only use them once for a recipe then they sit there for ages.

The moroccan seasoning has:
tumeric
salt
chicken flavouring
garlic
sugar
onion
rosemary
paprika
capsicum
coriander
cumin
ginger
lemon


phew... i'm glad i just grab a jar off the shelf! We use this all the time on chicken breasts and lamb too.

"Sometimes I pretend to be normal, but it gets boring so then I go back to being me!"



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8/15/12 11:26 A

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Is it, perhaps, ras al (el?) hanout? My ex BIL is Moroccan and from Rabat. I have some ras al hanout in the spice cupboard. LOL

I don't want to be a passenger in my own life. - Diane Ackerman

The darkest places in hell are reserved for those who maintain their neutrality in times of moral crisis. - Dante Alighieri

If you don't like something, change it. If you can't change it, change your attitude. Don't complain. - Maya Angelou

It is forbidden to decry other sects; the true believer gives honour to whatever in them is worthy of honour. - Asoka

cirra.blogspot.com


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TEAGUE1612's Photo TEAGUE1612 Posts: 510
8/14/12 7:28 P

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LOL. i'll have to check. i buy it from the supermarket already packaged. i'll have a look when i get home from work!

"Sometimes I pretend to be normal, but it gets boring so then I go back to being me!"



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8/14/12 3:57 P

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What is in the Moroccan seasoning?

I don't want to be a passenger in my own life. - Diane Ackerman

The darkest places in hell are reserved for those who maintain their neutrality in times of moral crisis. - Dante Alighieri

If you don't like something, change it. If you can't change it, change your attitude. Don't complain. - Maya Angelou

It is forbidden to decry other sects; the true believer gives honour to whatever in them is worthy of honour. - Asoka

cirra.blogspot.com


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TEAGUE1612's Photo TEAGUE1612 Posts: 510
8/14/12 6:55 A

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This one is one of my fav's for morning tea when i'm at work:

1 wholegrain barley wrap
~ 1 tablespoon of roast pumpkin with moroccan seasoning on it ( i do a full batch on the weekend. 1 cm cubes then make all the wraps for the week up and freeze some)
~ 1 tablespoon reduced fat fetta
slices of corned silverside beef
(optional braised spinach)

Wrap in foil and toast for a nice melted, cheesey treat

"Sometimes I pretend to be normal, but it gets boring so then I go back to being me!"



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CD5303492 Posts: 193
3/8/12 2:02 P

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I'm so in on this thread. Is there a easier way of sharing recipes without having to manual type out the entire thing? Does SP allow scan/attach options in emails?

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3/7/12 11:48 A

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Barb, that sounds delicious!
I may try that next time I'm down in Dallas at Amy's (she is starting the "busy" time of year for her since Scarborough rehearsals have begun and Queen Anne's Lace performs at the fair so weekends are kind of full for her until the end of May! LOL).

I don't want to be a passenger in my own life. - Diane Ackerman

The darkest places in hell are reserved for those who maintain their neutrality in times of moral crisis. - Dante Alighieri

If you don't like something, change it. If you can't change it, change your attitude. Don't complain. - Maya Angelou

It is forbidden to decry other sects; the true believer gives honour to whatever in them is worthy of honour. - Asoka

cirra.blogspot.com


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SPARKLEPIE's Photo SPARKLEPIE SparkPoints: (0)
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3/6/12 11:02 P

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I'm very happy about this thread start...I love cooking and sharing so I'll be posting some goodies and looking forward to when the kale chips instructions arrive :)
emoticon


Thanks for starting this!

"progress not perfection"


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BARBLEERN's Photo BARBLEERN SparkPoints: (0)
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3/6/12 10:29 P

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OK just to get us started, this is a recipe I talked about recently that I love. From Dean Ornish

Phyllo with Spinach, Raisins, and Rosemary

3 large bunches of spinach; ½ cup white wine or vegetable broth; 1 tsp chopped garlic; 2 tsp chopped fresh rosemary; salt; freshly ground pepper; 1/3 cup raisins; 1 tbsp chopped onion; ¼ cup water; ½ pound oil-free, fat-free phyllo dough; 1 tbsp chopped parsley; and 1 egg white, lightly beaten. Cut off the stems of the spinach, and wash and dry well. In a large sauté pan, put the wine or broth and garlic, and add the spinach. Simmer and braise in batches if necessary until wilted. Drain completely and squeeze out excess liquid. It is important to remove as much liquid as possible or the dish will become soggy. Toss the spinach with the rosemary and season with salt and pepper. In a blender, mix the raisins, onion, and water together and blend to a puree. Preheat oven to 350 degrees. While working with the phyllo dough, keep it covered with a clean damp cloth as it dries out very quickly. Lay out one sheet of phyllo and brush lightly with the raisin and onion mixture. Make sure you cover the entire piece of phyllo to the corners but that the mixture is not thick. Sprinkle ¼ of the parsley over the sheet. Lay out another sheet of phyllo over the first and repeat. Continue until 5 sheets have been laid down, but do not cover the fifth sheet with the raisin mixture. On the fifth sheet, scatter the spinach over the sheet leaving a 1-inch border all around. Roll the phyllo tightly lengthwise like a jelly roll and use a bit of the raisin mixture to seal the end seam. Twist the edges to prevent the filling from leaking out. Put the roll on a very lightly oiled cookie sheet and brush the top with egg white. Bake in the oven for approximately 30 minutes or until golden brown. Allow the roll to cool slightly for 15 minutes before cutting. Cut on a diagonal in ½-inch-wide slices. Serve immediately or at room temperature. Serves 4.






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3/6/12 11:17 A

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A place to post our culinary masterpieces or those things we just find good!

I don't want to be a passenger in my own life. - Diane Ackerman

The darkest places in hell are reserved for those who maintain their neutrality in times of moral crisis. - Dante Alighieri

If you don't like something, change it. If you can't change it, change your attitude. Don't complain. - Maya Angelou

It is forbidden to decry other sects; the true believer gives honour to whatever in them is worthy of honour. - Asoka

cirra.blogspot.com


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