Slowly but surely, I'm building a list of what I want to eat/cook for Thanksgiving. I'm testing some new ideas now, and then I'll have my tried and true recipes around to add on at the last minute. Here is one tried and true recipe, and one new one I just tried a few nights ago that was an instant success.
Do you have any leftover chicken from roasting or grilling chicken? We invariably do because I roast a chicken once a week - my kids love it - they negotiate who gets which crispy parts. This salad recipe is a great way to use up leftover chicken in a salad for lunch or dinner another day.
Continue reading "Tangy Curry Chicken Salad (and some chicken raves and rants)" »
Coleslaw goes great with variety of dishes, including grilled chicken, steak, and pork. It is served as a cool compliment, and I eat it alone in place of another kind of salad or vegetable dish. I also top it with grilled jerk chicken. This recipe combines just a few colorful vegetables and fruit, and I chop it up in a food processor for smaller, more manageable bite sizes and a blend of ingredients in every bite.
For those of us who love the crunch and texture of a good chip, this is a tangy and sweet variation, with a lot less oil and salt (none, actually). And a bonus - it makes a great treat or snack, with lots of vitamins. Unfortunately, I plow through them pretty quickly - I can eat a bowl in one sitting (the equivalent of large bag of potato chips!)
This pie is baked in parts and then combined for the finale. The primary reason for doing this is to limit the baking time of the almond flour crust. This makes for a perfect crust, while adding just a few more steps to the desired otucome.
I've been looking for a way to bake apples and a cake together, and I was inspired by a recipe I read at La Tartine Gourmande. I use almond flour, however you can substitute your flour of choice - the amount of flour necessary may vary depending on the type of flour you use. It came out so moist and delicious, my son asked to have just the cake again, or add other things to it. I can imagine putting raisins and walnuts in the cake, or eating it alone as a pound cake. In any case, this cake recipe is definitely a keeper.
