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Real Life Cooking Mama: Share Your Cooking Projects!
I've been posting on Suffice to Say about wanting to make home made curry along with quinoa, which is a like rice, however with less carbs, more protein, and is gluten-free. This is ideal for people who are diabetic or can't have gluten in their diet. I'm not gluten-intolerant, however I was diabetic-medication-dependent, however with weight-loss and proper diet, my diabetes is in control.
So I searched the internets for various recipes for chicken curry, and finally decided to make it from scratch without using the already made curry sauces from Vermont or S&B. The recipe I used was from All Recipes, however I used regular milk instead of coconut milk, and I didn't use cayenne pepper, paprika, or cinnamon.
So I first had to prep cook by cutting up the chicken, onion, potato, mincing garlic, and shredding ginger. I also added green and red pepper, celery, cilantro, and parsley because I love the taste as well as I enjoy vegetables.
I proceeded by sautéing the onions in olive oil.
I then added the curry powder, garlic, ginger, bay leaves, and other spices.
After 2 minutes, I added the milk, yogurt, tomato paste, and chicken. (Sorry for the blurry picture.)
After I a few more minutes, I added the vegetables and brought it to a boil. Then let it simmer for 30 minutes. I later removed the bay leaves, added lemon juice as well as flour to thicken the sauce. Later: Chicken Curry!
During the simmer phase, I started cooking the quinoa. Most quinoa is prewashed, but I washed it anyways. It's like rice, you add 1 parts quinoa and 3 parts water. Let it boil, bring it to simmer for 15-20 minutes and it's done.
I let both dishes cool down, then finally enjoyed the fruits of my labor.
It came out well, although I think it could have used more salt, which I did add later on. My boyfriend couldn't handle it because it was too spicy for him which was rough because I doubled the recipe. I really didn't realize I made so much. It could have fed a family of 10. I pretty much ate curry all weekend long and brought it into work to give the rest to my coworkers.
It was fun doing this, however I honestly don't mind using the premade curry sauce. Also our apartment still smells like curry.
So I searched the internets for various recipes for chicken curry, and finally decided to make it from scratch without using the already made curry sauces from Vermont or S&B. The recipe I used was from All Recipes, however I used regular milk instead of coconut milk, and I didn't use cayenne pepper, paprika, or cinnamon.
So I first had to prep cook by cutting up the chicken, onion, potato, mincing garlic, and shredding ginger. I also added green and red pepper, celery, cilantro, and parsley because I love the taste as well as I enjoy vegetables.
I proceeded by sautéing the onions in olive oil.
I then added the curry powder, garlic, ginger, bay leaves, and other spices.
After 2 minutes, I added the milk, yogurt, tomato paste, and chicken. (Sorry for the blurry picture.)
After I a few more minutes, I added the vegetables and brought it to a boil. Then let it simmer for 30 minutes. I later removed the bay leaves, added lemon juice as well as flour to thicken the sauce. Later: Chicken Curry!
During the simmer phase, I started cooking the quinoa. Most quinoa is prewashed, but I washed it anyways. It's like rice, you add 1 parts quinoa and 3 parts water. Let it boil, bring it to simmer for 15-20 minutes and it's done.
I let both dishes cool down, then finally enjoyed the fruits of my labor.
It came out well, although I think it could have used more salt, which I did add later on. My boyfriend couldn't handle it because it was too spicy for him which was rough because I doubled the recipe. I really didn't realize I made so much. It could have fed a family of 10. I pretty much ate curry all weekend long and brought it into work to give the rest to my coworkers.
It was fun doing this, however I honestly don't mind using the premade curry sauce. Also our apartment still smells like curry.
Comments
I have a scanner and developing film is cheap but unless its street photography or in a studio my cameras are great, I love them, but for things like this, film cameras are not practical.
Apparently the "Top Secret Recipe" guy was one, and this was the recipe he gave out. I've cooked his recipes before with rather good results and I had the ingredients in anyway, so I gave it a shot.
Well, if this was Cooking Mama, it would have received a solid, "Terrific! Even better than mama!" These turned out fantastic. If they weren't 100% identical to the biscuits I was craving, they were at least 99%. Also, the recipe was very easy. The only thing I changed was his method. He said use a pastry cutter to cut the butter into the bisquick, but whenever I make biscuits I just use my fingers. (Learned that on Good Eats)
So that's my latest cooking adventure. Next time I shall regale you with my tale of Irish Soda Bread I made for St. Patties Day.
2.5 to 3 lb Chuck Roast, thawed
1 bag baby cut carrots
2 cans sliced or whole white potatoes, drained (You can use fresh yellow potatoes or red new B (approx. half a bag and cut in half), but this can lengthen the cook time required. You can soak them in warm water so they are slightly easier to slice or half.)
1 can french cut green beans
1 can 26.7 oz cream of mushroom soup (the just add water or milk kind)
1 packet Lipton Onion and Mushroom soup mix
1 can beef broth (I use the resealable, larger carton so I can add a bit more as needed).
Meat Tenderizer:
2 tbsp red french wine vinegar
1 tbsp olive oil
dash of minced garlic
dash of black pepper
Add together all meat tenderizer ingredients and set in a flat pan or plate. Set roast on the plate and spoon or baste the tenderizer liquid to coat the meat. Use a spoon to push the mixture into the top of the meat. Flip and repeat on the other side. Let the meat stand in this liquid for approximately 30 minutes. The vinegar is lightly breaking down the very outer layers of muscle, which allows the juices to better permeate the meat as it slow cooks.
Add only the meat to a large slow cooker; discard the tenderizer liquid. Add the can of cream of mushroom soup and the packet of Lipton Onion Soup on top of the roast. Add the vegetables. Add a can of beef broth on top of the vegetables. Set the slow cooker to cook on low for approximately 8 to 9 hours. Tastiness awaits you when you return from work!
Ro, unless I am horribly mistaken, rice is gluten-free. I know rice has a form of gluten, but it's not the gluten that Celiacs (and GI people in general) react to. It's just wheat, barley, rye, oats, and things in that family. As most gluten-free stuff has a high component of rice flour, I don't think rice is a problem.
However, the quinoa looks totally delicious. Perhaps I shall try making some curry of my own!
I have a friend who is gluten-intolerant and is constantly eating rice. I am trying to come up with various quinoa recipes for whenever he comes over to hang out.
@Kate: I believe you can get it in mix boxes (like Near East rice), but those may not be quite the same because they have additional ingredients. You should be able to get it at a store that sells bulk grains, if you have any up there.
BTW, how are you with cutting onions. Just seeing the amount you chopped up would have me in painful tears. I have to take small breaks when I cut onion and wipe my eyes with a towel. However, next time when I chop up onions, I will take extra precautions.
I saw a lot of cool things about quinoa from YouTube, and I plan on looking there in the future for other tutorials.
As for knives, they are pricey for anything that is high quality, so I'll probably stay away from the difficult techniques.
To give a better idea of what I'm talking about, check out this video.
Does this guy have some skills? Yeah, he has some skills, but it's really the sharpness of the knife that makes that possible. If he had a crappy knife, he wouldn't be able to do that. Also, if you tried that at home with your crappy knife, you would probably cut yourself. You would have to exert lots of downward pressure to cut into the onion, and the knife would not slide up out of the onion very easily at all. It would slow you down tremendously. If you tried it with a proper knife you could be just like the video after some practice.