Coconut, Red Curry Soup

 

This Thai soup is spicy, but if you like spicy curry, you may just like this soup.  Just a note about the Galanga Ginger, you do not have to use the powder, you can use the fresh if you like.  

Coconut, Red Curry Soup

2 pounds Chicken, cut into bite sized pieces

2 heaping Tablespoons Red Curry Paste ( less if you don't want it too spicy)

1 to 2 Tablespoons Olive oil, just enough to help spread the red curry paste evenly over the chicken

2 heaping teaspoons Galanga Powder (you can find this at an Asian Grocer, this is Galanga Ginger Powder)

1 quart Chicken Stock

1 large onion, cut into large pieces

1 or 2 carrots, sliced into coins, or oblong coins (I like 2, but my husband likes only 1)

5 stalks Lemon Grass (long stalks removed, mince the inside soft white parts only)

1 can Coconut Milk

2 Roma tomatoes

Juice of 2 limes

5 mushrooms

Add to pan: 

ginger

Olive oil

Red Curry Paste

2 pounds chicken

When chicken is sealed on all sides, add:

chicken stock

onions

carrots

lemon grass

Bring to a boil.  Reduce heat and simmer 30 minutes, covered.

Add coconut milk, tomatoes, lime juice and mushrooms.

Simmer uncovered for 1 minute.

Serve with fresh green onions.  

Lasagna in the Slow Cooker (or Crock-pot)

I like to make this meal on the weekends when I'm busy with the kids, preparing a lesson, or just wanting to be lazy.  I don't think the Hot Italian Sausage is spicy, but if you are worried that your kids or yourselves might think so, then the Mild Italian Sausage will work just the same. 

Lasagna in the Slow Cooker

1 pound(16oz) Hot Italian Sausage

1/2 yellow onion, diced

1/2 teaspoon granulated garlic

1 (24oz) jar pasta sauce

1/2 cup water

1 (15oz) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 egg

2 teaspoons dried parsley

6 (uncooked) lasagna noodles

In a large pan, cook Italian sausage and onion till sausage is no longer pink, and onions are tender.  Drain.  Sprinkle on the garlic.  Pour into the meat mixture, the pasta sauce and water.  Bring to a boil, reduce to a simmer and simmer for 3 to 5 minutes. 

In a medium size bowl, combine ricotta cheese, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan cheese, egg and parsley. 

In a 4 quart Slow Cooker, layer ingredients in this order:

 Meat mixture (spread evenly, enough to cover the bottom)

 3 lasagna noodles (break into pieces to fit the shape and fill in all the gaps)

 1/2 ricotta mixture (spread as evenly as you can)

Meat mixture (spread evenly, about half of what is left)

3 lasagna noodles (break into pieces to fit the shape and fill in all the gaps)

1/2 ricotta mixture (spread as evenly as you can)

Meat mixture (spread evenly, the rest of the mixture)

Turn the slow cooker onto the lowest setting, place the lid on top and cook 4 to 5 hours (Cook ONLY on LOW setting)

Banana Bread

 

Banana Bread always disappears quickly in our home.  My family loves this recipe, and it slices so nicely once it is completely cooled.  I love that this bread is not crumbly.   This makes one 9 x 5-inch loaf pan, but you may want to double it like I do.   

Banana Bread

3 large ripe bananas
1 cup sugar
1/2 cup firmly packed brown sugar
3 eggs
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt

Preheat oven to 350 degrees.  Butter a 9 x 5-inch loaf pan and set aside.

In a large bowl, combine bananas, sugars, eggs, milk and canola oil.  In a small bowl, whisk together the flour, baking powder, cinnamon and salt.  Add the dry ingredients to the wet and mix till combined.  Do not over mix.

Pour batter into prepared loaf pan.  Bake for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean.  Cool on wire rack for 10 minutes before removing from pan.  Remove carefully from pan and cool completely on wire rack.  Enjoy!
 

 

Sandwich Bread

 

For the past few years, minus the summer when it is just too hot to bake, I have been making our own Sandwich Bread. My family HATES it, if for some reason I have to buy bread from the grocery store. This bread is far superior to that which you will find at the grocery store. The list of ingredients in this recipe are simple and recognizable! I can pronounce every ingredient and I know what it is. I know that my family is eating this bread, they are getting something good. Have you tried my bread? You need to!

 This recipe makes two loaves, so if your blender is small, you are going to want to make half a batch. Also, this can be done by hand as well, and it turns out just as good.

 Sandwich Bread
(This recipe makes 2 loaves)

5 1/2 cups whole wheat flour
1/3 cup brown sugar
1/2 cup gluten flour
2 teaspoons salt

1 1/2 cups warm milk
1 cup warm water
2 Tablespoons yeast
2 Tablespoons vinegar
2 Tablespoons Olive oil

In a large bowl, combine the first four ingredients and whisk to combine.

In the bowl of an electric mixer, add the warm milk, water and yeast. With a wire whisk, stir to dissolve the yeast. Add vinegar and olive oil and give it a quick stir with the whisk.

Add the flour mixture to the wet mixture.  With the Dough Hook attachment, mix and knead the dough for about 10 minutes(or by hand).

Spread some olive oil over the dough, cover, let rise 1 hour to double.  Prepare two loaf pans (9" x 5" each), with butter and set aside.

Punch down and remove from mixer bowl.  Knead by hand for about a minute to remove any large air bubbles.  Cut dough in half with a sharp knife (do not tear in half!), and put half back into the mixing bowl.  With a rolling pin, roll your first loaf into a rectangle, trying to roll out as many air bubbles as you can (this helps your bread have a more uniform look to it inside.  If you find your dough is too sticky, add a little olive oil (do not add flour).  Roll, jelly roll style into a rectangle. Pinch the edges and ends together to make it into a loaf.  Fold each end over onto each other, so they are connected on the top, and pinch together to make a smaller loaf.  It should still be rectangular shape.

With seam side down, place into prepared loaf pan, then repeat with the second loaf.  Cover and let rise 20-30 minutes.  While these are rising, preheat the oven to 375 degrees.

Uncover, place in oven and bake 25 minutes, or until done.  (The oven I have now takes 36 minutes for them to bake, but my last oven we had only took 26 minutes to bake- Keep an eye on these!)  You will know when it is thoroughly baked, if, when you tap the bottom of your loaves and it sounds hollow.  These are so easy to slice, but make sure the bread is completely cooled before slicing.