Madras Curry Chicken

 I have always been skeptic when it comes to curry.  Mainly because of a yellow concoction I ate at a missions convention when I was a kid - however; a very dear friend of mine grew up as a Missionary kid in Africa.  They had a guy that was from India who cooked for them that made this delicious curry dish.  She taught me this "by taste" recipe a couple months ago. I have been shy to share it just because - I don't have exact measurements and I want it to turn out for you and for you to love it! I have to  share it though because this is the most comforting dish, it is wonderfully delicious and my 7 year old will eat it with no argument.  It wouldn't be right not to share!
What You Need:
2-3 pounds of chicken
chicken broth
3 large yellow *sweet onions
potatoes
carrots
madras curry seasoning
ketchup
rice
corn starch
olive oil or butter

 You start this dish with 3 large onions and slice them paper thin.  Caramelize them in butter or some olive oil.  While your onions are working, either boil, or saute your chicken.  I usually do a couple pounds.  If you boil your chicken, reserve some of the broth, however if you saute your chicken, you will need to have some on hand.
Giving your onions the time to caramelize is what takes the longest, it is also what gives this curry part of its amazing flavor.  Be patient! While your waiting, chop as many carrots and potatoes as you want to put in.  (remember I told you this was all to taste).
While doing your chopping, keep your eye on the onions, and stir every now and then.  Once they start turning Carmel in color they are ready.
In a stock pot, combine, your chopped cooked chicken, caramelized onions,  potatoes, carrots, a tiny bit of ketchup (about a teaspoon) and 3 Tablespoons of Madras Curry Powder.  Pour in enough chicken stock to just cover.  After your stew comes to a boil reduce to a simmer.
Start your rice at this point.  I have a small little rice cooker that I absolutely love and would highly recommend that you find one to add to your kitchen tools/appliances.  They are great!

This is the specific curry you are looking for.

Once your veggies cook to tender, you will want to possibly thicken your stew with some cornstarch.  Follow the directions on the side of the cornstarch box dissolving some in a bit of cold water.  Add this to your curry and stir it well.
Once it thickens you are ready to eat.  I enjoy this just over rice.  It is so delicious just the way it is.  However, if you were in Africa, there would be an array of toppings to choose from to add to the top; such as: Peanuts, Cashews, Cilantro, Tomatoes, Pineapple, Hot Peppers, Cucumbers...let your creative genius take over here and just go for it. 

White Chili

It's a Chili sort of day around here with the national weather system that has moved through the area. Even in DFW we are below freezing!  What better to have for supper than Chili!

White Chili
1 pound white beans, soaked overnight and drained
3 cups chicken broth
1 clove minced garlic
1 onion, diced
1 (4 oz) can green chilies, chopped
1 teaspoon cumin, ground
1 teaspoon oregano
1 dash of cloves, ground
1 dash of cayenne pepper
4 cups chicken, cooked and cubed
3 cups Monterrey Jack cheese, grated

Combine chicken broth, garlic, onion, and beans in a large stockpot.  Bring to a boil.  Reduce heat and simer for 2 to 3 hours.  Add remaining ingredients, except cheese.  Simmer an additional hour. 
Garnish with Cheese.
Serves 8-10

You can add in tortillas if you prefer!

Pepper Steak Goulash

I enjoy using my Martha Stewart Enameled Cast Iron Chili pot to make this.  Any good sized pot will work, but this is going to cook low and slow on the stove once you get it going... Here is what you will need:

1 round steak (I use a nice size and sometimes two depending on my crowd)
1 large can (20+ oz) of Crushed tomatoes (have an extra 14 oz can of crushed tomatoes on hand just in case your meat doesn't make much broth and you think you need more).
2 (14 oz) cans of italian style stewed tomatoes (or petite diced).
1 small can of tomato paste
3 Tablespoons of Sugar
1 tsp of italian seasoning
1 tsp of oregano
1 tsp of Basil
1 bay leaf
2 garlic cloves smashed and diced
2 - 3 Green Bell Peppers
Salt and Pepper
Olive Oil

1.  Slice your round steak on the diagonal into very thin strips.
2. Thinly slice your bell pepper into strips, and do a smash and dice on your garlic.
3. In your pot drizzle in olive oil - enough to just cover the bottom of the pot.
4. After piping hot put your meat in and season with salt and pepper.
5. Once the meat is just browned, add in your garlic and thinly sliced bell peppers.
Let this cook down just for a moment while you are opening all your cans.
6. Pour in all of the tomatoes and tomato paste,  add in the seasonings, bay leaf and sugar.  Stir this good.  Do not drain the oil off of your meat - this will add to the flavor of your dish.  If you feel like there needs to be more broth on this - add a little bit of beef broth.  (However it will be thicker when you serve it because the slow cooking should reduce your sauce intensifying the flavor.)
Let this cook all day long on a low simmer. Stir Occasionally.  The lower and slower the more delicious it is.

Serve this over a bed of rice! DELICIOUS!!!

Hatch Chili Stew

If you enjoyed the Hatch Green Chili Chicken Tacos recipe and had leftovers - here is a great idea to make a different meal with what was left.
What you need:
Leftover Hatch Green Chili Chicken and the Broth
1 Can of Pinto Beans
2 Cups of Brown Rice cooked
Grated Cheese
Corn Chips
Sour Cream & Salsa


Tonight I made some brown rice, and opened a can of pinto beans and just heated it all up together with the Hatch Green Chili Chicken leftovers. I served in a bowl with chips, grated cheese, and sour cream for me - salsa for my sweet man!  Dinner was ready in less than 15 minutes!

Grandma Branham's Beef Stew

Beef Stew

Note: This is exactly how she wrote it down - you know how Grandma's are - No exact measurements! You have to taste it and see what you think!

Taking Stew meat - chop it into tiny chunks and fry with 1 Onion and 1 Green Bell Pepper in a small amount of Olive oil.

After its browned add:

1 qt. canned tomatoes
1 can tomato sauce
6 or 7 potatoes peeled and cubed
3 or 4 stalks of celery, plus the leaves, chopped
1 can of green beans drained
Gobs of carrots
1 cup frozen corn
2 teas crushed basil (she loved basil)
salt and pepper
Bring to a Boil and then Simmer for 2 hours.

She always served it with cornbread! YUMMY!

Dara's Notes

After making this today - I wanted to add a few pictures of the yummy stew and note a few changes.  I didn't put in the bel pepper.  I only added 2 Large red potatoes as apposed to the 6-7 Grandma suggested.  Her pot was obviously bigger than mine!  As well, I had to add some beef broth to this.  Her tomatoes were always fresh home grown canned tomatoes and I used Organic stewed tomatoes from the store.  Their consistency was thicker than what hers was - so therefore I needed more broth!

Potatoe Soup

1 stick butter (no substitutes)
1 medium chopped onion
3 stalks of celery (including tops)
1 t. salt
1 t. pepper
2 T flour (optional for thickening)
4 red potatoes, peeled and diced
1 small can evaporated milk or regular milk
1 t. dried parsley flakes
4 oz. velveeta cheese
1 carrot grated with cheese grater

Saute onion + celery in butter, until tender. Add salt & pepper,carrot, & potatoes, and just cover with water and boil until potatoes are soft. Pour in just enough milk to make white if using regular milk. Turn down heat. DO NOT BOIL MILK AND VELVEETA . On low temp add Velveeta + Parsley. Serve warm with cornbread once cheese melts. (jiffy is really yummy with it because its a little sweet).

Hearty Split Pea Soup

submitted by Lindsay Young
serves 9

*This is also a budget-saver meal. I serve it on
dreary days with fresh crusty bread. Even Michael,
who hates split peas, like this.

16 oz. dried split peas
2 c. diced fully cooked lean ham
1 c. diced carrots
1 med. onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 t. salt
1/2 t. pepper
5 c. boiling water
1 c. hot milk

In the slow cooker, layer the first nine ingredients
in the order listed (do not stir!). cover and cook on
high 4-5 hours until the vegetables are tender. Stir
in milk. Discard bay leaves before serving.

Taco Soup

submitted by Lindsay Young
serves 8

*We eat this a lot at our house: a real fix-and-forget
recipe! I can't lie, though...I didn't invent it - I
got it from http://momadvice.com - a great frugal
momma site!

1 lb. ground turkey
1 can chili beans with liquid
1 can kidney beans (dark or light) with liquid
1 can whole kernel corn with liquid
2 cans petite cut diced tomatoes
1 can tomato sauce
2 c. water
1 pkg taco seasoning mix (can use regular or mild for
more kid-friendly flavor)

brown the turkey and place in slow cooker with all
ingredients. cook on low for 8 hours. garnish with a
dollop of sour cream, shredded cheddar cheese and
tortilla strips. freeze leftovers for another day!

White Chicken Chili

submitted by Jenn Adair

1 can (8-12oz) Northern Beans

1 stick butter

3/4 cup chicken brother

1 1/2 tsp chili powder

1/2 tsp salt

1 can diced green chilies

1 diced medium onion

1/2 cup flour

2 cups milk

1 tsp cumin

1/2 tsp ground black pepper

4 chicken breasts (cooked and cubed)

1 package taco or fajita seasoning (optional)

Start by boiling the chicken breasts (in the packet of seasoning if you wish, I do it to add a little more flavor). Cook the chicken breasts throughly, then cube. Set chicken to side. In a large skillet saute' onion in 2 tablespoons butter. Melt remaining butter, add flour, chicken broth and milk. Stir in seasonings. Mix well. Place the beans, chilies and chicken in a large pot or crock pot, then add liquid mixture. I prefer to use my crock pot because I like the beans to be a little more tender.

Garnish with sour cream or cheese if you desire. We often make cheese quesadillas to dip.