Curry chicken with yams.

One of my crockpot specials!

1/3 cup unsalted butter
1/3 cup dried cranberries
2 yam or sweet potato cubed
1/2 onion chopped
1 block glico curry, or 1 tbsp of curry powder (to taste)
4 chicken thighs.
splash of worchestshire
1/2 cup water
1 tsp onion powder
1 tsp basil
1 tsp rosemary

Place yams in bottom of crockpot with cranberries and other igredients except chicken, basil and rosemary. Stir it all up. Place chicken on top, cover with rosemary and basil.

Crockpot 8 hours low, 4 high.

3 Pepper Salad

1/2 Green pepper, sliced very thin (chiffonade)
1/2 orange pepper , sliced
1/2 yellow pepper, sliced
1 sweet onion (walla walla or something similar)
1 tbsp rice vinegar or red wine vinegar
1 tbsp sesame oil
dash of pepper

mix all ingredients in bowl, toss with oil/vinegar - marinate in fridge for an hour - better if left overnight.

Optional things I tend to add
mushrooms, jalepeno peppers (fresh ones) dash of wasabi powder etc etc.

Seafood or Chicken Crepes

Ingredients

Crepes
1 cup flour
2 eggs
1/2 cup milk
2 tbsp unsalted butter

Mix ingredients, heat non stick frying pan to medium heat. Pour in batter, wait until it begins to bubble - flip - makes about 6 crepes.


Seafood.

Mix of whatever type seafood you like, cooked with a bit of garlic - you'll need about 2 cups of cooked seafood

Chicken

1 chicken breast or 2 thighs. Diced and cooked with a bit of diced apple.


Place seafood or chicken into crepe, pour sauce over it. I usually serve this with green salad with basalmic vinegar dressing.

Curry Sauce

2 tbsp unsalted butter.
2 tbsp flour
1 cup skim milk
1 tbsp curry powder

Melt butter in saucepan over low medium heat. Stire in flour. Cook butter/flour mix for four to five mins - add milk. Continue to cook over low heat until sauce thickens. Add curry powder.

(If sauce gets too thick,, you can add milk to thin it while cooking)
Used over seafood or chicken crepes.

Orange ginger chicken

Ingredients

3 peeled oranges ( I use mandarin as they are sweeter)
1/2 lemon
1/2 tsp of fresh ginger
1/2 tsp of fresh pineapple sage (1/4 tsp regular sage will work also)
4 boned/skinned chicken thighs or you can use 2 chicken breasts.
1 tbsp sugar if using less sweet oranges.

(If you wish a meatier tasting sauce- add 1/2 tsp worchestshire sauce or a bit of soy to taste)

Put everything but chicken in blender. Blend until all the pulp liquifies. Pour over chicken - bake in a covered casserole dish for 45 mins at 375. Add thick sliced sweet onion and carrots to casserole - continue to cook until carrots are done.

Pico de Gallo

Ingredients

3 cups cups(750 mL) (750 mL) diced tomatoes (grape/cherry or roma)
3/4cup cup(175 mL) (175 mL) finely diced white onion or red onion
1/4cup cup(50 mL) (50 mL) chopped fresh coriander
2 tbsp tbsp(25 mL) (25 mL) lime juice
1 tbsp tbsp(15 mL) (15 mL) minced jalapeno pepper

Let stand for at least 30 minutes before serving.

Tomato sauce with red wine vinegar

This is good on about anything you can think to put it on. I made it up to go on white fish - but it also is very good on pork, and eggplant.

Ingredients

4 fresh tomatoes (roma works well)
1 clove garlic
1/2 onion - diced
2 tbsp red wine vinegar or more to taste
1/4 tsp black pepper

Dive all ingredients except vinegar, or put them through a blender really quick - depending on your preference for the level of chunkiness.

Spray a small saucepan with non stick cooking spray - cook over medium heat for about 15/20 minutes - or simmer for longer - this sauce will simmer for hours if you wish it to.

Before serving - add red wine vinegar.