Curried Chicken And Apple Stew

Hello, wonderful fans! It's great to be back after a long absence. I apologize for the silence, but I'm thrilled to reconnect with you all. I hope you're doing well. 

Today I will be teaching you how to prepare mouth watering Curried Chicken And Apple Stew, So let get started.

       Curried Chicken And Apple Stew 

        

The flavours of apple and ginger make this stew a special treat. Serve with spinach rice.

Ingredients:

1. 1, 1/2 pounds boneless, skinless chicken breast halves, halved or quarterd,

2. 1, 1/2 cups reduced -sodium fat free chicken broth,

3. 1 cup each: chopped onion, sliced carrots,

4. 1 teaspoon minced garlic,

5. 1,1/2 tablespoon of curry powder,

6. 1 cup each: peeled sliced cooking apples, reduced - fat sour cream.

7. 2 tablespoons cornstarch.

8. Salt and pepper to taste.

Directions:

Combine all ingredients, except apples, sour cream, cornstarch, salt and pepper in a low cooker, cover and cook on low heat 5 to 6 hours, adding apples during last 30 minutes. Stir in combined sour cream and cornstarch, stirring 2 to 3 minutes, season to taste with salt and pepper.

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Curried Onion - Potato Soup

               Curried Onion- Potato Soup

Hello viewers, how are you all doing today? Today i will be teaching you all how to make delicious Curried Onion -potato soup, so let get started. Ingredients needed: 

1. 1 quart chicken stock or chicken broth,  

2. 3 cups coarsely chopped onions,  

3. 2 cups of peeled diced potatoes,  

4. 1 clove garlic, minced,   

5. 1,1/4 teaspoons each: ground cumin and tumeric, curry powder, 

6. 3/4 cup 2% reduced - fat milk, 

7. Salt and pepper, to taste.

 Directions:

1. Combine all ingredients, except milk, corn starch, salt and pepper, in slow cooker, cover and cook on high 3 to 4 hours. 

2. Process soup and milk in food processor or blender until smooth, season to taste with salt and pepper: serve warm or refrigerate and serve chilled.

Vegetable Garden Stew (Vegetarian stew)

Vegetable Garden Stew (Vegetarian stew)
               

   

Made with vegetables from your garden or green grocery, this colorful stew is served over healthful millet.

Ingredients:

1.   2 cups of vegetable broth,

2.  8 ounces each; sliced mushrooms, cauliflower florets, cubed potatoes,

3. 2 each ; medium onions and tomatoes, cut into wedges,

4.   2 cloves garlic, minced,

5.  1 teaspoon dried savory leaves,

6.  1 bay leaf,

7.   2 small Zucchini, sliced,

8.  Salt and pepper to taste,

9.  3 cups of cooked millet or couscous, warm.

Directions;

1.  Combine all ingredients except Zucchini, salt, pepper and millet in slow cooker, cover and cook on low heat for 6 to 8 hours, adding Zucchini during last 30 minutes.

2. Discard bay leaf and serve over millet in shallow bowls.

3. Enjoy your Delicious Vegetable Garden Stew.

Orange Butternut Sauce

           Orange Butternut Sauce
                 

 

Ingredients:

1. 1/4 teaspoon of light oil (1.25 ml) with a dash of toasted sesame oil,

2.   2 garlic cloves, bashed, peeled and chopped,

3.  3 cups of chicken stock (708ml); use a vegetable stock if you prefer to make a dish completely vegetarian,

4.  One 2 _pound or 900 gm butternut squash, baked for 50 minutes at 360°F (180°C) to yield 3 cups of pulp (708 ml),

5.  1 (6_ inch or 15 cm) piece rosemary,

6.  1 cup of frozen corn (236 ml),

7. 1/4 teaspoon freshly ground black pepper (1.25 ml),

8. 1/8 teaspoon of salt ( 6 ml),

9. 1/4 teaspoon of cumin (1.25 ml),

10. 2 tablespoons of cornstarch (30 ml) mixed with 1/4 cup of unsweetened orange juice (59 ml) (slurry),

11. 1/4 cup of strained yogurt (59 ml).

Directions ;

1. Heat the oil in a large saucepan over medium heat and fry the garlic for 3 minutes.

2. Stir in the stock, cooked butternut squash, and rosemary and simmer for 15 minutes.

3. Remove the rosemary and discard.

4.  Stir in the corn, pepper, salt, cumin, and cornstarch slurry and cook for 3 minutes, after cooking for 3 minutes,  pour into a blender and puree until very smooth about 5 minutes.

5. To serve: just before serving, whisk in the yogurt for a sense of added richness, present immediately, rossed with your favorite pasta, or refrigerate before adding the yogurt and reheat later.

Don't forget to comments,

Let me know how yours goes.

Garlic Chicken (Barbecue Sauce)

     Garlic Chicken (Barbecue Sauce)
               

  

Hello viewers,

How are you all doing today?

For does who are food lovers, and you like to join groups on Facebook that share different kinds of foods recipes.

Check out and join one of my top viewers Facebook group.

https://Facebook.com/Teasingtastebuds 

So let started.

Ingredients:

1. 4  Boneless skinless chicken breast halves,

2. 1 cup picante sauce,

3. 2 tablespoons of vegetable oil,

4.  1 tablespoon of lime juice,

5. 2 cloves garlic, minced,

6. 1/2 teaspoon of ground cumin,

7.  1/2 teaspoon of dried oregano,

8. 1/4 teaspoon of salt,

9. Additional picante sauce ( for serving).

Instructions:

1. Place each chicken breast between 2 pieces of plastic wrap.

2. Flaten chicken to 1/4 _inch thickness, using a meat mallet; cut into 1_inch pieces.

3. Place in a shallow container.

4. Combine next 7 ingredients, mixing well.

5. Pour over chicken, cover and chill for 1_2 hours.

6. Thread chicken onto skewers; cook over hot coals for 6_8 minutes or until is done, turning occasionally and basting with remaining mariande.

7. Serve with additional picante sauce.