First Tuesday Recipes: February Edition

I’m thrilled to share a recipe from Darlene Foster today. Thanks for sending it to me, Darlene. Since it’s a dessert, I put it at the end of the post. I hope you enjoy the recipes this month!

Let’s Get Cooking!

The first recipe is one I just tried for the first time in January. You can make it vegetarian or vegan, or you can add chicken or shrimp to it, if you prefer.

Vegetable Curry

makes a lot

1/4 c. olive or canola oil

1 large onion, chopped

1 large garlic clove, minced

1 1/2 T. fresh ginger, minced

1 heaping T. curry powder

2 heaping T. red curry paste

Salt and pepper to taste

1 large potato, diced (I leave the peel on)

3 large carrots, diced

1 lb. mushrooms, stems trimmed, chopped

1 small can bamboo shoots, drained

2 c. broccoli florets, coarsely chopped (can also use cauliflower)

1 lg. zucchini, chopped

2 cans (14 oz.) coconut milk (I do not use lowfat) (for vegan, I use Thai Kitchen brand)

1 can (14 oz.) fire-roasted tomatoes

1 c. chicken or vegetable broth

Cooked rice, optional

Chopped cilantro, optional

Heat oil in a Dutch oven over medium heat. Add onion, garlic, and ginger. Cook, stirring occasionally, until soft and fragrant, about 9 minutes. Add curry powder and curry paste. Cook and stir for 1-3 minutes or until fragrant. Season to taste with salt and pepper.

Add vegetables and stir until they are coated. Add coconut milk, tomatoes, and stock. Stir. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, stirring occasionally. The curry is ready when you can easily spear a chunk of potato with a fork.

Serve over a scoop of rice and top with cilantro, if desired.

***

This recipe comes from my great-grandmother. I have an old menu (handwritten by her) for a ladies’ lunch. It includes a garden salad, this applesauce, hot buttered rolls, and chocolate chip bars. This applesauce is pretty and kids love it!!

Raspberry Applesauce

1 3-oz. pkg raspberry Jell-O

1 c. boiling water

1 T. lemon juice

1 1/2 c. applesauce (homemade or from a jar)

Combine first three ingredients and stir until Jell-O is dissolved. Add to applesauce and stir until combined.

***

And last, but certainly not least, is Darlene Foster’s contribution this month of a cake recipe that sounds heavenly! She tells me the recipe comes from Green Feasts by Richard Cawley.

Australian Apple Chocolate Cake

4 eggs, separated

115g/4 oz (1/2 c.) sugar

115g/4oz plain chocolate, melted (dark or milk chocolate both work well)

1 dessert apple, peeled, cored and grated

115g/4 oz (1/2 c.) ground almonds (also called almond flour)

Preheat oven to 350 F (175 C) and oil a 20cm/8 inch spring form pan.

Beat the egg yolks with the sugar until light and fluffy. Mix in chocolate, apple and almonds.

Beat the egg whites until stiff and fold them into the mixture.

Pour into prepared cake pan and bake for about 45 minutes, or until a skewer inserted into the cake comes out clean.

Remove the cake from the pan and leave to cool on a wire rack.

Serve with a dollop of whipped cream and a thin slice of apple or a strawberry if desired.

Perfect for a gluten free diet as well.

Apple, Fruits, Food, Healthy, Vitamins

Enjoy!!

Until next time,

Amy

Cover Reveal! (and First Tuesday Recipes for August)

I’m thrilled to share the cover of my next release, Ghouls’ Night Out, Book 4 in the Juniper Junction Holiday Mystery Series! A quick blurb before you scroll down to see it…

Halloween is just around the corner and the goblins are out in force in Juniper Junction. A crotchety merchant, a malicious next-door neighbor, and some ghoulish trick-or-treaters are causing hair-raising problems for Lilly Carlsen’s boyfriend, Hassan Ashraf, and things are about to get much worse.

When Hassan finds himself at the center of a police investigation following the deaths of two of his tormentors just days apart, Lilly is ready to help in any way she can to bring the real fiends to justice.

But with Lilly’s daughter having trouble adjusting to college, her mother continuing a downward spiral into dementia, and possible romantic strife on the horizon between Lilly’s brother and her best friend, Lilly’s Halloween is beginning to look especially frightful.

You can pre-order the new book here and thank you!!

Ready?

 

 

 

 

 

 

I hope you like it as much as I do.

And now for the recipes for August!

Chicken Monte Cristo

6 chicken breasts

salt and pepper

3 slices deli ham

3 slices Swiss cheese

2 egg whites, lightly beaten

1/2 c. seasoned breadcrumbs

 

Preheat oven to 375 degrees.

Flatten chicken to uniform thickness of about 1/4″ and sprinkle each breast with salt and pepper. Cut each piece of ham and cheese in half. Place one piece of ham and one piece of cheese on each chicken breast. Roll up the chicken lengthwise, tucking ends under; secure with toothpicks.

Dip chicken rolls in egg whites; dredge in breadcrumbs.

Place rolls on greased baking sheet. Bake for 25 minutes or until juices run clear.

***

Pork Pita Pockets

(with thanks to my former roommate and still-friend, Dr. Jennifer Rea Cahill 🙂 )

1 lb. boneless pork loin

4 T. olive oil

4 T. lemon juice

1 T. prepared mustard

2 cloves garlic, minced

1 t. oregano

1 c. plain yogurt (I use Greek yogurt)

1 c. peeled, chopped cucumber

1/2 t. crushed garlic

1/2 t. dill weed

Pita bread with pockets (this recipe makes at least four servings, depending on how thick you like your pita sandwiches)

red onion, chopped (garnish, optional)

 

Cut pork into thin strips and place in a glass bowl or a zip-top plastic bag.

Combine olive oil, lemon juice, mustard, minced garlic, and oregano. Pour marinade over pork. Cover (if using a bowl) and refrigerate for 1-8 hours.

Stir together yogurt, cucumber, crushed garlic, and dill weed. Cover and refrigerate.

Remove pork from marinade. Discard remaining marinade. Stir-fry pork in non-stick skillet or wok over medium heat for 2-3 minutes or until cooked through.

Halve pita pockets and fill with pork. Top with cucumber mixture. Garnish with red onion, if desired.

***

Frozen Peanut Butter Pie

3/4 c. graham cracker crumbs

1 c. sugar, divided

2 T. packed light brown sugar

1/4 c. butter, melted

8 oz. cream cheese, softened

1 c. creamy peanut butter (do not use old-fashioned or freshly-ground)

1 T. vanilla

1 1/2 c. chilled whipping cream

hot fudge sauce

 

Mix graham cracker crumbs, 1/4 c. sugar, and brown sugar in a medium bowl. Add butter and stir until well-combined. Press mixture onto bottom and up sides of a 9″ pie plate; refrigerate.

Beat cream cheese, peanut butter, vanilla, and remaining 3/4 c. sugar in a large bowl until smooth.

In another bowl, beat whipping cream until stiff peaks form (using a chilled bowl and chilled beaters gives even better results!); gently fold whipped cream into peanut butter mixture in four additions. Spoon filling into prepared crust, mounding it in the center. Freeze until firm.

Serve wedges drizzled with warm hot fudge sauce.

Enjoy!

Do you have any recipes you’d like to share? Please let me know in the comments below or by emailing me at amymreadeauthor[at]gmail[dot]com.

Until next time,

Amy