Ingredient: flour

  • Chicken and Lots of Veggies Curry

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    Chicken and Lots of Veggies Curry
    From Gregory Anne Cox
    Instructions
    1. Heat a large, heavy bottomed pot or non-stick wok and add 1/4 cup of the olive oil.
    2. When hot, but not smoking, add the onion, garlic, ginger and 1 tablespoon of the curry powder.
    3. Stir well. Add the chicken.
    4. Let the chicken cook stirring to sear all sides and remove the meat from the pan to a plate.
    5. Wipe the pan with a rag or paper towel to remove bits that might burn.
    6. Put the pan back on the heat and add the remaining oil.
    7. When it is hot add the vegetables and saute so veggies get coated with oil.
    8. Sprinkle with the remaining curry powder and the flour.
    9. Stir well and add in cold stock.
    10. Using a heat proof spatula get all the bits off the bottom and allow the mixture to come to a boil.
    11. Add the chicken back in, season with salt and pepper and pour in the coconut milk.
    12. Simmer for 20 minutes.
    13. Serve over Basmati rice or a bed of greens.
  • Lemon Puff Pudding

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    Lemon Puff Pudding
    From Jane Barker
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Grate lemons first, then juice.
    2. Cream butter and sugar.
    3. Add egg yolks, beat well.
    4. Stir in lemon rind, juice, and milk. Add flour.
    5. In separate bowl, add salt to egg whites, beat until stiff.
    6. Fold whites into first mixture.
    7. Pour into a large buttered baking dish.
    8. Set dish in shallow pan of boiling water.
    9. Bake at 325 degrees for about 1 hour or until lightly browned. Cool.
    10. (Pudding will fall slightly.) Enjoy with fresh blueberries or raspberries!
  • Pumpkin Flax Muffins

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    Pumpkin Flax Muffins
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Preheat oven to 375 degrees.
    2. Spoon flour in measuring cup, level with a knife.
    3. Combine flour and next 8 ingredients in a medium bowl.
    4. Make a well in the center of mixture.
    5. Combine pumpkin and next 5 ingredients, add to the flour mixture, stirring just until moist.
    6. Spoon batter into 18 muffin cups, sprayed lightly with cooking spray.
    7. Bake at 375 degrees for 20-25 minutes or until muffins spring back when touched lightly in the center.
    8. Remove muffins from pans and cool on a wire rack.
  • Oat Bran Muffins

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    Oat Bran Muffins
    From Cory Smith
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Mix all ingredients together well. Spoon into oiled mini muffin tins.
    2. Bake for 10 minutes at 400 degrees.
    3. Remove from oven, cool slightly, then remove from pan to rack to cool.
    4. Enjoy with a pat of butter!
  • Butternut Squash Bisque with Smoked Sausage and Sage

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    Butternut Squash Bisque with Smoked Sausage and Sage
    From Chef Gigi Warshawsky
    Course Soup
    Servings
    Ingredients
    Course Soup
    Servings
    Ingredients
    Instructions
    1. Preheat oven to 400 degrees. Cut the butternut squash in half, seed and prick the inside a few times with a fork. Lay on a sheetpan, cut side up. Brush with a little olive oil, sprinkle with seasoned or garlic salt and pepper. Bake until tender, about 45 minutes. When cool enough to handle, scoop out the flesh and reserve. Discard peel.
    2. In a sauce pan, heat olive oil and butter. Add the onions and carrots and saute for 2 minutes. Add the garlic and sage and stir for a minute. Sprinkle with flour and stir with wooden spoon for 1-2 mintues. Splash with white wine, stir to incorporate. Add the chicken stock and squash. Simmer for 20 minutes.
    3. In the meantime, cut up sausage into 1/4 inch dice or half slices. Heat a small frying pan and add butter and oil. When butter is starting to turn brown, add the sage and fry until crispy. Remove sage leaves for garnish and then saute the sausage. Reserve. Blend the soup in a blender. Blend and add to clean saucepan. Add the cream, sherry, and sausage. Adjust seasoning. Garnish with fried sage leaves, croutons or crusty bread.