Monday, December 16, 2013

Winter To-Do’s While the Garden Sleeps and You Know You are in South Dakota If:

This winter has been cold and snowy and has inspired some house reorganizing and finding new homes for unneeded things.  We all have so many things, things we no not need…getting rid of what we don’t need is liberating.  Today I cleaned out my closet and took some clothes to a friend and I also took a box of gardening magazines to friends.  A couple of weeks ago I found some things to donate to a fundraiser to raise money for 5 young ladies going to Ireland.
Their fundraiser also included a bake sale, so of course we had to go.  It was 6 below zero….Brrr cold.  While we were driving out of the parking area we saw this man in a motorized wheel chair trying to get over a snow drift.   Ted got out and had to shovel out the snow in order to help his chair move.  He could go neither forward or backwards.  Good thing we travel with a shovel in the car trunk.
A few days ago Ted and I were driving down a South Dakota road and look at what we saw coming head-on to us.
And bringing up the rear was this handsome cowboy.  Would you know it, we know him.  Not only is he handsome but kind.

I have been in a food-creative mood and  find myself thinking up new food combinations.  It helps that Ted is not fussy and is willing to try new tastes.  Here’s what I made today.  We were too hungry to take a picture.
                                                   MEXICAN CURRY CHICKEN
I didn't measure ingredients, but this was easy to make:
I cooked about 3 cups of cut-up chicken breast in a pot of water with added chopped celery leaves,  a teaspoon of dried oregano and a couple of bay leaves and some spicy black pepper spice mix.  Cook for about 20 minutes.  Let cool, remove chicken pieces and cut up into bite size pieces. If desired save the broth for another use.

In a large wide pan add a bit of olive oil and some ghee (butter would work)
Add 1 medium  chopped onion, add chopped chicken.  I added about a teaspoon of roasted chipotle pepper powder, 1 teaspoon of anchiote (ground annatto powder) a dash of cayenne and about 1/4 cup of roasted red pepper-tomato paste like that used on sandwiches.  (The roasted pepper paste can be found in the grocery store near the mayonnaise).

Add I can of coconut milk and a can or two of extra water. Simmer while you prepare the rest of the meal.  Add salt and pepper to taste.

Extra:  In a separate pan  stir-fry some chopped celery and snow peas.   Do not overcook vegetables.  Keep them crunchy.
Serve chicken over cooked basmati rice and serve crunchy snow peas and celery on top of chicken-rice.  

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