Sunday dinner - don't even think it....
Hey Trina
I don't blame you for not cooking, I hope you enjoy your vacation ma! Today i'm cooking chiptole pepper flavored pork steak that will be marinated and baked in the oven once it's defrosted cheesy mashed potatoes and turnip greens - vanilla pudding cake from kroger's for dessert. Enjoy the rest of your Sunday everybody and Trina have fun and be safe
DJ
I don't blame you for not cooking, I hope you enjoy your vacation ma! Today i'm cooking chiptole pepper flavored pork steak that will be marinated and baked in the oven once it's defrosted cheesy mashed potatoes and turnip greens - vanilla pudding cake from kroger's for dessert. Enjoy the rest of your Sunday everybody and Trina have fun and be safe
DJ
GM 
I've been on a cooking and food organization frenzy this morning; I've prepared things that could be frozen and eaten throughout the week so that I won't get tired of eating the same things.
-------I made some sloppy joe which I will top with cheddar cheese when I nuke it and have a salad;
-------I purchased a rotisserie chicken from Sam's I'll make a curry chicken dish with some of it, chicken salad and freeze the rest.
-------I boiled 6 eggs to be used for egg salad for breakfast or lunch and
-------I put some black eyed peas with smoked turkey necks in the crock pot last night & I've also put the peas in serving sized containers and put them in the freezer.
Okay so much for food for the week, now I'm going to put my vitamins & supplements in containers for the next two weeks. Organization is the only thing that keeps me on the right path with this wls journey. Have a blessed & safe Sunday everyone.
I've been on a cooking and food organization frenzy this morning; I've prepared things that could be frozen and eaten throughout the week so that I won't get tired of eating the same things. -------I made some sloppy joe which I will top with cheddar cheese when I nuke it and have a salad;
-------I purchased a rotisserie chicken from Sam's I'll make a curry chicken dish with some of it, chicken salad and freeze the rest.
-------I boiled 6 eggs to be used for egg salad for breakfast or lunch and
-------I put some black eyed peas with smoked turkey necks in the crock pot last night & I've also put the peas in serving sized containers and put them in the freezer.
Okay so much for food for the week, now I'm going to put my vitamins & supplements in containers for the next two weeks. Organization is the only thing that keeps me on the right path with this wls journey. Have a blessed & safe Sunday everyone.
Change is a Process Not an Event
Here are 2 curry recipies that I have modified when I have cooked chicken:
Curry Chicken
· 1 ½ fl oz olive oil · 1 medium onion · cooked chicken with skin removed · 2 cloves of garlic · 1 green chilli · ¼ tsp salt · ¼ tsp turmeric · ½ tsp ground cumin · ¼ tsp ground coriander · 1 tsp tomato purée · ¼ tsp garam masala or 1 tsp curry paste or curry powder adjust to taste · 1 fl oz double cream or plain yogurt · 1 Teaspoon
Step 1: Prepare Finely chop a medium sized onion, Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop, Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands.
Chop cooked chicken into bite-size pieces .
Step 3: Fry the onion Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute. 3.
Step 5: Add garlic and chilli Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring. 4.
Step 6: Add spices Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well. 5.
Step 7: Add more flavour Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste or curry powder. Here we're using freshly made garam masala.
Stir, and fold 2 generous tablespoons of double cream into the mixture. 6.
Step 8: Add chicken Put the chicken in, and continue to heat on medium/low heat until hot and spices blend well..
Indian Style Curry
cooked chicken cut into bite sized pieces
6 tbsp. natural yogurt
2 med. onions, grated (I use red onions less carbs)
1/2 tsp. fresh ginger, grated
1 tsp. turmeric powder 1tsp curry powder or 1 tsp curry paste (add more to your taste)
1/4 tsp. cayenne pepper (add less for less spicy)
1 1/2 tbsp. cooking oil
1/2 tsp. cumin seeds
2 1/2 tsp. salt to taste
2 med. potatoes, peeled and halved (depend how many pieces you want to serve per person) ¼ cup water (add more after cooking a very little at a time if needed)
Take off skin and cut chicken into pieces. In the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for at least 10 minutes.
Heat oil in the saucepan fry potatoes until they are golden brown & done. Keep them aside. Fry cumin seed in the same oil for a minute or so. Pour chicken with the marinade in the pan, add ½ of water, top with potatoes, cover & heat on medium/low heat until hot and seasonings blended about 15-20 min.
NOTE: You can omit potatoes and serve over brown rice
Curry Chicken
· 1 ½ fl oz olive oil · 1 medium onion · cooked chicken with skin removed · 2 cloves of garlic · 1 green chilli · ¼ tsp salt · ¼ tsp turmeric · ½ tsp ground cumin · ¼ tsp ground coriander · 1 tsp tomato purée · ¼ tsp garam masala or 1 tsp curry paste or curry powder adjust to taste · 1 fl oz double cream or plain yogurt · 1 Teaspoon
Step 1: Prepare Finely chop a medium sized onion, Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop, Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands.
Chop cooked chicken into bite-size pieces .
Step 3: Fry the onion Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute. 3.
Step 5: Add garlic and chilli Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring. 4.
Step 6: Add spices Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well. 5.
Step 7: Add more flavour Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste or curry powder. Here we're using freshly made garam masala.
Stir, and fold 2 generous tablespoons of double cream into the mixture. 6.
Step 8: Add chicken Put the chicken in, and continue to heat on medium/low heat until hot and spices blend well..
- Step 9: Serve Serve hot with freshly cooked basmati rice, naan bread or brown rice
Indian Style Curry
cooked chicken cut into bite sized pieces
6 tbsp. natural yogurt
2 med. onions, grated (I use red onions less carbs)
1/2 tsp. fresh ginger, grated
1 tsp. turmeric powder 1tsp curry powder or 1 tsp curry paste (add more to your taste)
1/4 tsp. cayenne pepper (add less for less spicy)
1 1/2 tbsp. cooking oil
1/2 tsp. cumin seeds
2 1/2 tsp. salt to taste
2 med. potatoes, peeled and halved (depend how many pieces you want to serve per person) ¼ cup water (add more after cooking a very little at a time if needed)
Take off skin and cut chicken into pieces. In the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for at least 10 minutes.
Heat oil in the saucepan fry potatoes until they are golden brown & done. Keep them aside. Fry cumin seed in the same oil for a minute or so. Pour chicken with the marinade in the pan, add ½ of water, top with potatoes, cover & heat on medium/low heat until hot and seasonings blended about 15-20 min.
NOTE: You can omit potatoes and serve over brown rice
Change is a Process Not an Event
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