in a rice cooker or follow package directions)
chicken breasts, cut in half
the chicken skin with a kitchen shears or sharp knife. If you
chicken, freeze the back and use it to make chicken stock.)
tablespoon canola oil
medium onions, chopped
green onions, chopped
garlic cloves, minced
tablespoons mild curry powder (or as hot as you like it)
(14 1/2-ounce) cans Mexican stewed tomatoes, undrained
teaspoon chicken base
teaspoon garlic salt
teaspoon freshly ground Tellicherry peppercorns
chopped parsley for garnish
the oven to 350 degrees.
In a 5-quart sauté pan, heat the oil over medium heat. Fry the
for about 5 minutes a
side or longer. The chicken should just be lightly
In the meantime, chop the onions and set out a 13 x 9 x 2-inch
Place the browned chicken in the baking dish.
Sauté the onions, green onions and garlic for 5 minutes. Add
the curry powder,
stewed tomatoes chicken
base, water, garlic salt, pepper and cayenne.
Pour the tomato sauce over the chicken. It will almost fill the
so level it off a bit so
you press some of the sauce between the chicken. Place
in the oven and bake for 1 hour.
Set the baking dish on the stovetop. Mix the cornstarch and
stir in some of the hot tomato sauce and then quickly stir the thickening sauce
into the chicken and sauce. The sauce will thicken nicely without any
additional heat if you do this
right after taking the dish out of the oven.
Serve over rice and sprinkle with chopped parsley.
Hint: If you prefer a richer sauce, you can heat
sauce in a saucepan and reduce it
for about 5 minutes over medium heat.
Vanilla Ice Cream
this dish with fresh pineapple for the best results. I have
it with canned pineapple and
I think the fresh pineapple
fresh pineapple, cored and cut into about 1-inch pieces
do this, slice off the peel, then cut the pineapple off the core
in about four
Cut those slices in half lengthwise, and then slice into
cup apple juice
cup dark muscovado sugar
cup granulated sugar
teaspoon vanilla extract
Few drops rum flavoring
saucepan, cook the apple juice and muscovado
sugar over medium heat
for about 5 minutes. Stir in the granulated
sugar, butter, vanilla and cinnamon.
Add the pineapple and continue to simmer (and stir now and then)
for 15-20 minutes or until the pineapple and
sauce are all at the
same level in the saucepan. The sauce will
have reduced a
bit, but to make it shiny and thicken it a bit more, we like to
bit of cornstarch.
Mix the cornstarch and water in a small bowl. Add some of the
warm sauce, then pour the cornstarch mixture back into the
quickly. Cook about
1 minute, then pour the sauce into a serving bowl.
When the sauce has cooled a bit, it will thicken even
Serve scoops of vanilla ice cream with a large spoonful of
pineapple sauce. Drizzle even more sauce over the ice cream and
serve immediately. A sprinkle
of coconut is optional
and you could also toast the coconut if you wished. If you
to get really creative, you could serve the dish in coconut shell
Makes 4-5 servings
Impressive Vegetarian Samosas, March 3, 2006
Frozen samosas turn crispy when baked at 450 degrees for
only 10-12 minutes. From freezer to delicious snack
takes less than 15 minutes. Artiko seems to specialize
in foods that are easy to cook, taste like gourmet
treats and allow you more time to enjoy life without
having to wash any dishes. Samosas are perfect with a
Shell: Wheat flour, corn oil, water, salt.
Filling: Potatoes, green peas, corn oil, salt, chili
powder, ginger and spices.
The Tiramisu is also divine! If you want to take a few
days off cooking, but have become frustrated with
regular grocery store frozen foods, then this company
will truly impress you. I'm looking forward to trying
Artiko everything. Every item from this company has a
level of perfection yet unknown to most frozen food
This bag of 30 samosas will provide snacks for three to
five people or you can heat 5-10 at a time for yourself
as a vegetarian lunch or dinner.
~The Rebecca Review
Lagaan: Once Upon A Time In India
here for a printable version