Kootenay Bliss
I live in the...or one of the most beautiful places on earth. But alas, I am a nomad at heart. These are my adventures.
Thursday, March 29, 2012
Monday, December 13, 2010
Backyard Booty
I had such great plans of devoting a bit more time to my blog, but alas, it's not to happen just yet. However, to sate you all, those of you who are still around, here's a sweet nugget from home. There really is no place like home, is there?
Backyard Booty Segment: Natural Progressions from Ryan Flett on Vimeo.
Thursday, November 11, 2010
Mango Chicken
Hard to believe, but I am writing...sporadically. Just not anything that's ready for posting. I know, lame excuse, but that's life at the moment. To make up for it, I'll give you the recipe for a dish that will tantalize your taste buds and leave you begging for more. Now aren't those the best sorts of recipes? Let's hear it for mango chicken, the perfect accompaniment for jasmine rice.
Mango Chicken
1 C chopped onion.
1 C chopped orange or red peppers (or green, what the heck)
2 tsp of coconut oil
1 to 1 1/2 lbs of skinless, boneless chicken cut into strips
1 1/2 Tbsp of curry powder
2 tsp fresh ginger root
1 tsp minced garlic
1/2 tsp salt
1/8 tsp cayenne pepper
2 C chopped peeled mango
3/4 C coconut milk
2 Tbsp tomato paste
1 small can of bamboo shoots
chopped cilantro for garnish
steamed rice
In large frying pan, saute onions and peppers in oil until crisp but tender. Add chicken and spices (curry, ginger, garlic, salt and cayenne). Cook and stir for five minutes. Stir in mango, coconut mild and tomato paste. Bring to boil. Reduce heat and simmer for 10 minutes. Add drained bamboo shoots. Serve over fresh steamed rice and garnish with cilantro. Enjoy.
Mango Chicken
1 C chopped onion.
1 C chopped orange or red peppers (or green, what the heck)
2 tsp of coconut oil
1 to 1 1/2 lbs of skinless, boneless chicken cut into strips
1 1/2 Tbsp of curry powder
2 tsp fresh ginger root
1 tsp minced garlic
1/2 tsp salt
1/8 tsp cayenne pepper
2 C chopped peeled mango
3/4 C coconut milk
2 Tbsp tomato paste
1 small can of bamboo shoots
chopped cilantro for garnish
steamed rice
In large frying pan, saute onions and peppers in oil until crisp but tender. Add chicken and spices (curry, ginger, garlic, salt and cayenne). Cook and stir for five minutes. Stir in mango, coconut mild and tomato paste. Bring to boil. Reduce heat and simmer for 10 minutes. Add drained bamboo shoots. Serve over fresh steamed rice and garnish with cilantro. Enjoy.
Sunday, November 07, 2010
Pumpkin Soup
The haunting hour has passed. She looked at my pumpkins (there were four) and asked what I was going to do with them.
"Oh, I don't know," I replied. "Perhaps I'll make soup, or cook one up to make muffins, or if I feel really ambitious, ravioli."
"Pumpkin soup?" she questioned incredulously. She simply couldn't get beyond the pumpkin soup.
When she asked later about the pumpkin soup, I knew I had to make it. For those of you who have visited here often, you know full well that my cooking is more of an art than a science. Sure, if I bake, for the most part, I try to stick to the measurements, but cooking, it's all by feel. But the soup was so incredibly delicious, I'll try to remember what it was that I did.
Take 1/2 a sugar pumpkin, seeded and its innards cleaned and put it face down in a pan with just a little water. (Sugar pumpkins have the best flavour, so I wouldn't recommend making this with another type of pumpkin, but I am sure it would work equally well with an acorn or butternut squash.)
Bake at 400 degrees until its flesh is soft and mushy.
In the meantime, finely chop about 2 1/2 onions and saute on low heat with some butter.
Peal and core two apples (I used Spartans, but only because it was what I had in my house). Chop into chunks and add to onions.
When the pumpkin has finished baking, scoop the flesh away from the peel and put into the blender. Add chicken broth (or a full bodied vegetable broth if you prefer), the sauteed onion / apple mixture, 3/4 tsp of curry powder, salt and pepper to taste and blend. Transfer to a soup pan and add more chicken broth until the soup is at your preferred consistency. Heat until warmed through.
Garnish with grated Romano (or blue cheese if you'd like something with a little more flavour), chopped cilantro or parsley and some toasted pecans. Enjoy.
"Oh, I don't know," I replied. "Perhaps I'll make soup, or cook one up to make muffins, or if I feel really ambitious, ravioli."
"Pumpkin soup?" she questioned incredulously. She simply couldn't get beyond the pumpkin soup.
When she asked later about the pumpkin soup, I knew I had to make it. For those of you who have visited here often, you know full well that my cooking is more of an art than a science. Sure, if I bake, for the most part, I try to stick to the measurements, but cooking, it's all by feel. But the soup was so incredibly delicious, I'll try to remember what it was that I did.
Take 1/2 a sugar pumpkin, seeded and its innards cleaned and put it face down in a pan with just a little water. (Sugar pumpkins have the best flavour, so I wouldn't recommend making this with another type of pumpkin, but I am sure it would work equally well with an acorn or butternut squash.)
Bake at 400 degrees until its flesh is soft and mushy.
In the meantime, finely chop about 2 1/2 onions and saute on low heat with some butter.
Peal and core two apples (I used Spartans, but only because it was what I had in my house). Chop into chunks and add to onions.
When the pumpkin has finished baking, scoop the flesh away from the peel and put into the blender. Add chicken broth (or a full bodied vegetable broth if you prefer), the sauteed onion / apple mixture, 3/4 tsp of curry powder, salt and pepper to taste and blend. Transfer to a soup pan and add more chicken broth until the soup is at your preferred consistency. Heat until warmed through.
Garnish with grated Romano (or blue cheese if you'd like something with a little more flavour), chopped cilantro or parsley and some toasted pecans. Enjoy.
Saturday, October 02, 2010
Thursday, September 30, 2010
Friday, September 17, 2010
Subscribe to:
Posts (Atom)