Bourbon Chicken

Ingredients

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1-2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions

1. Heat oil in a large skillet.
   
   
2. Add chicken pieces and cook until lightly browned.
   
   
3. Remove chicken.
   
   
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
   
   
5. Add chicken and bring to a hard boil.
   
   
6. Reduce heat and simmer for 20 minutes.
   
   
7. Serve over hot rice and ENJOY.

This seriously tastes just like the Bourbon Chicken you can get at the Chinese take-outs or buffets!  For those who aren’t so big on spice (like myself) you can also leave out the crushed red pepper flakes and it still tastes great.  I also personally recommend that you add more garlic; I did three cloves myself and it wasn’t overpowering at all.  This is relatively cheap (with what we had on hand I only spent about R70 (less than $10) on the rest.  This recipe serves 3-4.

Cilantro Chicken

Prep & cook time: 25 mins. (plus 30+ mins. marinating time)

4 boneless, skinless chicken breast halves
1/4 C lime or lemon juice
1/2 C chopped fresh cilantro
6 cloves garlic, chopped
1 T honey
1 T olive oil
1/2 tsp. salt
1/2 tsp. pepper

Pound the chicken breasts to an even thickness and place in a shallow baking pan.  In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper.  Pour over chicken and turn pieces to coat evenly.  Cover and chill at least 30 minutes or overnight.

Lay chicken on a grill over medium heat and cook, turning once, until no longer pink in the center, 4-6 minutes per side.  Can also broil in baking pan—makes the chicken even more tender/flavorful as it cooks in the marinade.

Makes 4 servings.

(From Sunset Magazine, March 2006.)

Creamy Lemon Zucchini Pasta Sauce

375g farfalle pasta

4 small (about 250g) green zucchini, sliced

2 small (about 125g) yellow zucchini, sliced

125g butter

1/4 c. lemon juice

1 c. cream

2/3 c. grated fresh parmesan cheese

1 tsp. sugar

2 tsp. cornflour

1 Tbsp. water

3 green shallots, chopped

Add pasta to large pan of boiling water, boil, uncovered, until just tender, drain; keep warm.

Boil, steam or microwave zucchini until just tender.  Melt butter in pan, stir in juice, cream, cheese, sugar and blended cornflour and water, stir over heat until mixture boils and thickens.  Stir in shallots and zucchini.  Serve sauce over warm pasta; sprinkle with extra parmesan cheese, if desired.  Serves 4.

Fabulous Pesto Pasta Salad

INGREDIENTS

• 1 1/2 tablespoons white sugar
• 1 teaspoon salt, or to taste
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon onion powder
• 1 1/2 teaspoons Dijon mustard
• 2 cloves garlic, chopped
• 1 1/2 cups chopped fresh basil
• 1/2 cup chopped fresh oregano
• 1/4 cup chopped fresh cilantro
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon lemon juice
• 1 (4 ounce) package grated Parmesan cheese
• 4 roma (plum) tomatoes, chopped
• 6 green onions, chopped
• 1 (4 ounce) can minced black olives
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1/2 cup pine nuts, toasted
• 1 cup shredded mozzarella cheese

DIRECTIONS

1. In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
2. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.
   

Bobotie (a traditional Afrikaans dish)

Plate of bobotie

from the kitchen of Daleen Ward

(serves ~4)

(This part can be made ahead of time:)

Ground beef – fry

Add: onions (1/2-1)

apples (1)

grated carrots (~2)

To taste:

ground ginger

turmeric

ground coriander

curry powder or paste (mild)

salt

pepper

optional: garlic

Soak 2 crustless slices of white bread in water.  Squeeze out water & stir into meat.  Flatten in casserole dish.

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Mix together:

1 small container sour cream

1 medium size container plain yogurt

5 eggs

dashes of salt & pepper

Pour above over meat mixture.  Bake 30-45 minutes at 375 F (180 C).

Dice tomato, cucumber & onion for sambal

Cook yellow rice (white rice + turmeric).  Optional: raisins.

Add: banana, coconut & chutney (or spicy fruit relish) as toppings.

Good side dish: steamed green beans.

Bobotie

Cinnamon Swirl Bread

Quick & easy… doesn’t need to rise!

INGREDIENTS

· 1/3 cup white sugar

· 2 teaspoons ground cinnamon

· 2 cups all-purpose flour

· 1 tablespoon baking powder

· 1/2 teaspoon salt

· 1 cup white sugar

· 1 egg, beaten

· 1 cup milk

· 1/3 cup vegetable oil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.

2. In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.

3. Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.

4. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

German Puff Pancake

Ingredients & Instructions:

Makes 3-4 servings.

Heat oven to 425°F. Put 3 Tbsp. margarine or butter in pie plate (glass is best). Heat in oven or microwave just until the margarine is melted. Remove pan from oven. Mix together in blender until smooth: 4 eggs, ½ cup milk, 1/8 tsp. salt, ½ c. all-purpose flour. (That order is important.) Blend in the melted margarine. Pour the mixture into pie plate.

Bake the pancake about 20-25 minutes or until it is puffy and golden brown.  Gather the whole family around before taking it out of the oven – this is the best part.  ) Top with powdered sugar and drops of lemon juice, maple syrup, fresh fruit or whatever suits your fancy.

Bunny Chow and Mattar Gobi

Mahadeo’s Curry for Bunny Chow (serves 5-6)
1. Heat 2 T. oil
2. Braise 1/2 chopped onion, 2 cinnamon sticks, 2 cardamom pods & 3 fresh curry leaves till onions are golden

3. Remove from heat and add: 1 T. curry powder (masala), 1 ½ tsp. chili powder, 1 dash turmeric powder, ¼ tsp. coriander powder, ¼ tsp. cumin powder, 1 tsp. crushed ginger and garlic
4. Heat together till aroma of spices comes out; be careful NOT TO BURN spices
5. *Add 1 kg (2lbs.) bone in chicken or lamb and 1 tsp. salt; brown meat (adding oil if needed, careful not to burn spices) until sauce thickens and changes color.
6. Add water to cover the meat and ½ chopped tomato
7. Simmer covered for one hour or until meat is almost tender; adding salt as needed to taste.
8. Add 3 lrg. (4 med.) cubed potatoes, water just to cover. Cook another 30 + minutes (until potatoes are soft/mushy); stir to combine and further thicken gravy
*Vegetarian: use kidney or sugar beans. Steps 1-4 and 8-9 remain the same. Steps 5-7 Add 1 cup beans, water, tomato and salt and cook until the beans are almost done.

To make one bunny= spoon curry into hollowed out end of a quartered loaf of bread.

Indian Peas and Cabbage (Mattar Gobi) (serves 4)
Brown in 1 T. oil: 1 clove garlic, minced
Add: 1 c. frozen peas, ½ tsp. ground cumin; stir briefly
Add: ¼ c. water; boil until water evaporates.
Add: 1 lb(500g/approx 5 c.) cabbage, shredded, ¼ tsp. ground turmeric, ½ tsp. salt, dash of ground red pepper or to taste
Stir and cook over medium heat 10 minutes. Cover during last 2-3 minutes.
-from Extending the Table

Cheesy Potato Soup (a la Marie Callendar’s)

Serves 6-8

Ingredients:

4 cups finely sliced & diced potatoes

4 Tbsp. butter

1/2 c. finely diced yellow onion

1/2 c. finely diced celery

2 cans chicken broth (14.5 oz.)

1/4 c. water

4 chicken bouillion cubes

8 oz. shredded sharp cheddar cheese

2 1/4 c. half & half (add a little more if needed)

1/2 tsp. sugar

1/4 tsp. white pepper (seriously, 1/4 tsp. is enough)

1/4 tsp salt (optional– you may want to taste it first as the cheese & bouillion give it plenty of salt)

shredded colby/ jack cheese (garnish)

Preparation:

On medium low heat in a 3 quart saucepan, saute celery and onions with butter.  Cook onions until clear/ take care not to let onions brown.  Add chicken broth, potatoes and water.  Place on medium low heat and cook until potatoes are very soft and tender.

When potatoes are done add chicken bouillion cubes and cook until cubes dissolve.  Mash the potatoes slightly, leaving most of them in chunks.  Reduce heat and add half & half; stir mixture.  Add shredded cheddar cheese and stir until cheese is completely melted.  Sprinkle sugar, pepper and salt into soup; stir.  Let soup simmer for 20-30 minutes, taking care not to let soup scorch.  When ready to serve, garnish with shredded bolby or jack cheese and (opt.) a little parsley.  Add some salad & bread and you have a complete meal!

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Pizza

Choose your own toppings… this is the recipe for the dough (also makes amazing breadsticks)

1-1/3 cup warm water
3 tbs. butter
4 cups flour
2 teas. salt
1/4 cup sugar
2 tbs. dry milk powder
2-1/2 teas. yeast

*cook at 190 C (375 F) for about 5 minutes before putting toppings on

*Specialty pie… Chicken/Bacon/Ranch — use the ranch dressing recipe here for the base sauce. Add chicken and bacon.