The Pumpkin Chicken Curry is a riff on SallyBR's recipe for...
...Pumpkin Shrimp Curry. See the link.
I tweaked it a bit and subbed cubed boneless/skinless chicken breast for the shrimp.
I also like coconut oil for the beginning sautee, and I add a whole can of coconut milk and cut back a little on the broth (I use chicken broth).
I also add some greens, and it pretty much depends on what I have on hand: chopped spinach, green beans, kale, etc.
Taj Tomato Casserole
It's from Sunset, and we had it at a friend's home a couple of years ago. I asked him for the recipe, and we've made it many times since. It is very forgiving, and can be served hot, warm or room temp.
The juice from the tomatoes is great with steamed rice or sopped up with a flatbread like naan.
Taj Tomato Casserole
6 to 8 servings
2 cans (1 lb., 12 oz. each) peeled whole plum tomatoes
1 onion (1/2 lb.), peeled and chopped
1 tablespoon salad oil
1/8 teaspoon cardamom seed, crushed (you can use ground cardamom, 1/8 tsp)
1/2 teaspoon cumin seed (you can use ground cumin, a little less than 1/2 tsp.)
2 teaspoons minced fresh ginger
1 tablespoon mustard seed
2 tablespoons finely chopped lemon, including peel (or use lemon zest from one lemon if you like)
1 teaspoon curry powder
1/4 cup lemon juice
2 tablespoons sugar (I usually go 1 TBSP)
3/4 cup chopped fresh cilantro, divided
Salt
1. Drain tomatoes, reserving juice. Arrange tomatoes in a single layer in a shallow 9- or 10-inch square casserole. Measure 2 cups tomato juice; if less than 2 cups, add
water. Reserve any extra juice for other uses.
2. In a 10- to 12-inch frying pan, combine onion, oil, cardamom seed, cumin seed, ginger, mustard seed, and chopped lemon. Stir over high heat until onion is limp, 3 to 5 minutes. Stir in curry powder and add tomato juice, lemon juice, sugar, and 1/4 cup cilantro. Boil, stirring occasionally,
until mixture is reduced to 3 cups, about 5 minutes. Pour over tomatoes in casserole.
3. Bake in a 375° oven until sauce is slightly reduced and flavors are well blended, about 45 minutes. Baste tomatoes with juices and gently mix in remaining cilantro (or scatter coarsely chopped cilantro over the top of the dish). Add salt to taste.
Serve hot or at room temperature.
Enjoy!
I used Linda Stradley's Creme Brulee recipe. Simple and very good!
Creme Brulee
Linda Stradley
6 egg yolks, chilled
6 tablespoons sugar
1 1/2 cups whipping cream, chilled
4 tablespoons sugar, for topping
Preheat oven to 275 degrees F. Adjust oven rack to center position. Butter six (1/2 cup) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
In a large bowl, beat egg yolks until slightly thickened. Add sugar and mix until dissolved; mix in cream, then pour mixture into prepared custard cups. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
Bake approximately 45 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
Remove from oven and leave in the water bath until cooled to room temperature. Remove cups from water bath, cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed. If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving. Serve within 1 hour, as topping will deteriorate.
Makes 6 servings (depending on size of custard cups).
http://bewitchingkitchen.com/2013/04/05/pumpkin-shrimp-curry/
