We had an unplanned 4 day weekend here, because Friday was deemed too cold for us Southerners--the high was single digits, which meant too cold for waiting at the bus stop. Really what it means is that here in TN, not many people are prepared for temps this cold. That being said, it coincided perfectly with a visit from Grandma and Grandpa Budge who were here for Ethan's baptism. They didn't have to witness our crazy morning routine, necessary to get everyone out the door and to school on time. It was fun, nice and a little relaxing. However, I'm ready to get back to routine.
M-was leftovers
T-tuna patties and home fries
W-crockpot veggie soup with homemade bread
Th-blackbean salad and tortilla chips
F-I'm looking for some good Asian recipe that uses coconut milk-any suggestions?
Sat-left overs
Sun-chicken in a crockpot
2 comments:
Indian food. Matt loves Indian food and I tried this recipe for his birthday. I was pretty good but I made too much of it and got sick of looking at it.
CrockPot Chicken Makhani - crockpot365.blogspot.com
2 lbs boneless skinless chicken thighs
1 onion
6 garlic cloves
4 T butter
15 cardamom pods - sewn together
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 15 oz light coconut milk
1 can tomato paste
2 T lemon juice
1 c plain yogurt (to add at end)
white or brown basmati rice
In a 5 quart crockpot add chicken, sewn cardamom pods, onion, garlic, all dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. cover. cook on low for 8 hour or high for 4. The chicken should shred easily with fork when fully cooked.
Stir in plain yogurt 15 min. before serving. discard cardamom pods. Salt to taste, serve with white or brown basmati rice.
where would I find cardamon pods and what do you sew them together with? also what is garam masala? I guess I can always google it:) thanks!
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