Another goody from my collection, Lady Bird Johnson's Chili Recipe.

The back of the card reads:

PEDERNALES RIVER CHILI was a favorite of President and Mrs. Johnson, their family and their friends, both at the Texas White House (The LBJ Ranch) and on board the presidential aircraft, Air Force One. Here Mrs. Johnson shares the recipe with you.

Vacation’s over. Back to cooking.

Just after a shower of rain..

INGREDIENTS:

Marinade

1 tablespoon lime juice

1 tablespoon olive or vegetable oil

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon ground cumin

2 medium cloves garlic, crushed

Pinch ground red pepper (cayenne)

Fajitas

2 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

2 medium red bell peppers, cut into strips (about 2 cups)

1 medium red onion, sliced (about 2 cups)

Olive oil cooking spray

6 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)

1 1/2 cups refrigerated guacamole (from 14-oz package)

DIRECTIONS:

1. Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix marinade ingredients until well blended. Add shrimp; toss to coat. Cover; refrigerate 20 minutes to marinate, turning once. Meanwhile, in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket (grill "wok"). Wrap tortillas in foil; set aside.

2. Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.

3. Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink. Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.

4. On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.

Freshly made brown bean chili con carne topping half-a-loaf of homemade cornbread.Freshly made brown bean chili con carne with the fresh peppers ready to be combined.

Chili Con Carne Recipe II:

Ingredients:

- One pound of dried beans (prepared: see below)

- One pound of meat (cooked and drained)

- One half pound of sausage (cooked and drained)

- One large onion (diced)

- One package of chili spice mix (cumin, red pepper, chili powder, corn starch) it is easier to just use the package - I still haven't perfected my own mix.

- Bell pepper ( diced; green, yellow, red: any combination)

- Thirty two ounce can of diced stewed tomatoes

- Chile peppers to taste (diced; quantity; scoville scale)

- Sixteen ounce can of corn

- Two tablespoons of garlic powder

- Two tablespoons of white vinegar

- One quarter of a cup of brown sugar

-

Dried beans preparation: over-night process

1. Sort through beans for any debris. Rinse two to three times until water is clear.

2. In the pot, cover clean beans with water and bring to a rapid boil for one hour; keep the beans covered with water. Turn off the heat.

3. Let the beans soak until cool. Rinse two to three times until water is clear. This removes the indigestible sugars.

4. In the pot, cover clean beans with fresh water. The beans will absorb water as they soak, so to ensure they stay covered with water, add an abundance.

5. Soak them over-night.

Preparation:

1. Rinse the prepared beans. Add the diced onion, diced tomatoes, and corn.

2. To the mixture, add enough water to cover the beans and bring to a boil. A portion at a time (so the powder will not lump), add the spice mix package, add the brown sugar, vinegar, and garlic powder while the water begins to boil.

3. When the onions are transparent, add the bell peppers and chile peppers (to taste). Add the prepared meats.

4. Cook until the onions are no longer visible, the peppers are tender, and the sauce has thickened.

5. To test the readiness of the beans, spoon some out and blow on them. The beans are cooked if the skin splits.

When the chili con carne is cooked to satisfaction munch down. Can garnish with diced spring onions, white onions, cheese, homemade salsa, and the list goes on according to personal preference. (Ripe diced black olives. Not Green.)

This is as clear and concise as the recipe has gotten so far. It is in progress. Follow the basic guidelines and remember your own taste preferences. I have been known to add eight habanero peppers because that was my taste at that moment.

My Easy Cornbread Recipe#1:

Ingredients:

- One cup of all-purpose wheat flour

- One cup of yellow corn meal

- One cup of buttermilk

- ½ of a cup of melted butter

- Two eggs (whisked in a soup bowl)

- ½ of a teaspoon of salt

- One teaspoon of baking soda

- Two teaspoons of garlic powder

- One finely diced white onion

- One four-ounce can of diced green chiles

Method:

1. Will need a large mixing bowl (dry), small mixing bowl (wet), and a soup bowl. Pre-heat oven to 350º F (170ºC).

2. In the wet bowl, melt ½ of a cup of butter. Add diced onions, green chiles, buttermilk, and whisked eggs. Mix well.

3. In the dry bowl, sift flour,corn meal, baking soda, garlic powder, and salt together. Hollow out an area in the center of the sifted dry ingredients.

4. Pour wet ingredients into the dry ingredients bowl and mix by folding. Mix together well.

5. Add the bread batter to a greased bread loaf pan and bake in the preheated oven for 60-65 minutes. Test to see if it is cooked by inserting a wooden toothpick. It should be completely clean when withdrawn when the bread is cooked. Also the loaf should split at the top. Voila... that's good eating.

Ingredients: Beef taco meat, broccoli, knob onion, baby bella mushroom, beef tomato, jalapeno, garlic, thyme, chili powder, black pepper

One of the best meals we had during our trip to India was on a cooking class we took in Udaipur.

Both the food and the teaching was incredibly good! Thanks Shashi!

Delicious Grilled Mexican Corn with Chili, Cilantro, and Lime

Guacamole (avocado, limejuice, curry powder, black salt, cilantro, chilipepper, shallot) with shrimp (smoked paprika, ground cumin, salt, chilipowder, oil) on ovenroaste sweet potato (Chan's Tandoori masala)

Recipe to follow:

1 cup barley

1 cup green lentils

1 large shallot, minced

Handful of brown mushrooms, chopped

1 tsp Earth Balance

2 oz firm tofu

1/2 green bell pepper strips

2 tsp red wine vinegar

1 tsp tamari

4 juniper berries

1/2 cooked acorn squash

1 tsp chili powder

1 cup broccoli florets, par-boiled and placed in ice bath

Salt, pepper

Dash of Olive Oil

4 handfuls baby kale

3 tsp lemon juice

Salt, pepper

2 tsp pomegranate seeds, cranberries, toasted pecans (broken up)

4 tsp Miyoko's Kitchen Smoked Farmhouse cheese, cut into 8 bites

1. Set up your smoker-- place hickory chips in a foil pan and light them. Place a rack over that, cover and then allow it to get good and hot.

2. Take the juniper berries, tamari and vinegar and mix well. Pour over the tofu and peppers and let marinade 10 minutes or so (don't go more than 45). Place over the chips and cover.

3. Saute the shallot and mushrooms in Earth Balance then add to the grains --cook together until tender, about 30 minutes.

4. Dress acorn squash with chili powder.

5. Flash cook the broccoli with the olive oil and then add salt and pepper.

6. Massge the kale with the lemon juice - season.

7. Remove the peppers and tofu from the smoker -- place the grains in a bowl and put under the smoker 10-15 minutes.

8. Plate the food -- kale, grains, squash, broccoli, peppers and tofu (slice thin), top with cheese bits, nuts and seeds. Grate fresh tumeric over the top. Serve.

Feeds 2

DESCRIPTION

Take the fajita flavors you love and wrap them in a tender pastry crust. It's easy with a Crescent Recipe Creations™ flaky dough sheet.

INGREDIENTS

1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 tablespoon vegetable oil

2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips

1 teaspoon chili powder

1/4 teaspoon salt

1 clove garlic, finely chopped

1 small onion, thinly sliced

1/2 cup green or red bell pepper strips (2x1x1/4 inch)

1/4 cup Old El Paso® Thick 'n Chunky salsa

2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)

1 egg white, beaten

DIRECTIONS

1.Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches.

2.In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

3.Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white.

4.Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.

High Altitude (3500-6500 ft): No change.

odc 2 Trend....The trend I have noticed in our home/family is eating spicier foods....and think that may be true for others as well. My husband cooked Paella the other night, and though it was good we both found it rather bland. When I went home my last trip, I took one of the spice containers that we use here as my family had requested some Indian dishes.....

MCP Project 52

Week 24/52

Theme: Make it tasty

Without this container of spices, my Indian food would not taste very good ;)

I made the Bean mixture on Thursday afternoon. (when I made our Pearl Couscous and veggies). I cooked up two cups of Long grain rice with two Knorr Chicken Caldo bouillon. We had the Beans & Rice for dinner on Friday, and we had more Beans & Rice on Saturday for lunch and dinner.

Our house

Knoxville, Tennessee

Saturday, June 1st, 2024

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Saturday May 12th, 7pm 2018

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I said I would do it, so I did. :) Making my own natural peanut butter never interest me until I saw Clotilde's recipe. It was most fun to make, watching the peanut butter came together in the food processor. What a quick easy homemade gift! Now I'm inspired to make a cinnamon ginger white chocolate cashew butter to make a pair.

I resued old jam jars by first steaming it to oblivion so I could cleanly remove the labels. Then I cooked them in boiling water to senitize. Simply fill, close the lid, and decorate! I remember reading some old tips on Martha Stewart that calls for using cupcake liners to decorate the lid. Great idea as always, Martha!

INGREDIENTS:

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces

1 large onion, chopped (about 1 cup)

2 medium stalks celery, sliced (about 1 cup)

2 medium carrots, chopped (about 1 cup)

1 can (28 oz) Muir Glen® organic diced tomatoes, undrained

1 can (15 oz) Progresso® black beans, drained, rinsed

1 cup Progresso® chicken broth (from 32-oz carton)

2 teaspoons chili powder

1/2 teaspoon salt

1/4 cup buffalo wing sauce (from 12-oz jar)

Crumbled blue cheese, if desired

DIRECTIONS:

1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese.

2. Cover; cook on Low heat setting 8 to 10 hours.

3. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

If you don't have buffalo wing sauce, you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne).

If you choose not to serve this soup sprinkled with blue cheese, complete this meal with a tossed green salad topped with blue cheese dressing!

The recipe for the green beans is from this book.

Durango Chicken

1 lb bonless, skinless chicken breasts

1/4 cup all-purpose flour, divided (4 tbs)

3 tbs olive oil, divided

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 tsp chili powder

1 tsp hot sauce (optional)

2 cups sliced mushrooms

1 (14.5 oz) can chicken broth (or white wine)

2 tbs tomato paste

1/3 cup sliced green olives

1 tsp lemon grass powder

Salt to taste

Place 3 tbs of the flour on a paper plate or wax paper. Coat the chicken with the flour. Heat 2 tbs of the oil over medium-high heat in a large skillet.

Add the chicken and cook, turning once, until chicken is cooked through. About 15 - 20 minutes. Remove and wrap in foil.

Add the last tbs of oil along with the bell peppers. Cook for 5 minutes. Add the last tbs of flour, the chili powder and, if using, the hot sauce and cook for another minute.

Add the mushrooms, broth, tomato paste, olives and lemon grass powder. Simmer until sauce slightly thickens, about 5 minutes. Taste and add salt if desired. Serve the chicken with some of the sauce.

Caesar Scalloped Potatoes

1 tbs butter

1 medium onion, chopped

2 cloves garlic, minced

1 tbs all-purpose flour

1 cup milk

1/3 cup grated Parmesan cheese (or Swiss)

4 cups diced potatoes

1 tsp mustard

1/2 tsp pepper

1/2 tsp Worcestershire sauce

Salt to taste

Heat the butter in a pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 10 minutes. Add the flour, stir in for one minute.

Add the milk. Bring to a gentle boil while stirring. Stir constantly until sauce thickens, about 5 minutes.

Add the Parmesan, potatoes, mustard, pepper and Worcestershire sauce and mix well.

Reduce heat to medium-low and cover. Cook, stirring occasionally, until potatoes are tender, about 15 minutes. Taste and add salt if needed.

Curried Grean Beans

2 tbs peanut oil

2 tbs red curry paste

6 cups chicken or vegetable broth

1 lb green beans

Cooked rice (I didn't use this)

In a large saucepan, heat the peanut oil over medium heat. Add the curry paste and stir for 1 minute.

Add the broth, stir to combine with the curry paste. Add the green beans and bring to a slow boil. Cook for 15 to 20 minutes to reduce the liquid

Reduce heat to a simmer and continue to cook until beans are very well done. Serve over rice (if using).

Comments

The chicken was great. The potatoes were good, but I added more pepper and next time I would use Swiss cheese. The green beans were okay, but it seemed like way too much liquid and the beans were too mushy for my taste.

The recipe is from this book.

4 tbs olive oil

1 medium onion, chopped

2 large garlic cloves, chopped

1 tsp red pepper flakes (or to taste)

1 tsp groun cumin

Salt and freshly ground black pepper to taste

Juice of 2 limes

3 tbs honey

1 tsp chili powder

4 6-ounce fish fillets (Talipia, Salmon, etc)

1 bell pepper, chopped

10 oz fresh or frozen corn (defrosted)

1/2 cup chicken broth

1 15-ounce can black beans, rinsed and drained

2 to 3 tbs fresh cilantro leaves

6 cups baby spinach

Preheat a medium skillet over medium heat with 2 tbs olive oil. Add the onions, garlic, red pepper flakes, cumin salt and pepper. Cook, stirring occasionally for 3 - 5 minutes.

While the onions are cooking, preheat another medium skillet over medium-high heat with the remaining olive oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the fish to the mixture and toss to coat. Add the seasoned fish to the hot skillet and cook until cooked through, about 3 to 5 minutes on each side.

To the cooked onions, add the bell peppers and corn. Cook for 1 minute. Add the chicken stock and cook for another 2 minutes. Add the black beans and cook until they are heated through. Remove the pan from the heat and add the juice from the second lime, the cilantro and spinach. Toss to wilt the spinach and then taste to adjust seasoning.

Dish the salad onto a plate and place the warm fish on top.

See the just the salad here.

The fish was decent, but the salad was awesome.

Broiled Alaskan salmon with brown rice and avocado with mixed greens, portobella mushrooms, tomato, calamata olives, and more.

INGREDIENTS:

1 bag (8.75 oz) Chex Mix® traditional snack mix

1 cup corn chips

1/2 cup bite-size cheese crackers

1/2 cup crunchy toasted corn kernel nuts

1/2 teaspoon chili powder

2 teaspoons grated lime peel

DIRECTIONS:

1. In medium bowl, mix all ingredients except lime peel. Just before serving, add lime peel; toss to mix. Serve immediately.

Angel-hair spaghetti served with parsley, mozzarella cheese and my version of goulash: tomato sauce cooked with canned tuna, minced garlic and onion, bay leaves, celeries, capsicums, carrot, Italian seasoning, ground paprika, ground black pepper and chili powder

Fee-fi-fo-fum I smell the farts of an Englishman

Photographed at Hermannhof Winery

Hermann Missouri

Monday July 14th, 2025

This marinade was absolutely divine! The salmon came seasoned already from one of our local grocery stores which has wonderful specialty foods. The whole mustard seed made this exceptional. I'm going to try to replicate it based on the ingredient list on the wrapper.

The spices I use most often in my kitchen.

Spice image without labels

I said I would do it, so I did. :) Making my own natural peanut butter never interest me until I saw Clotilde's recipe. It was most fun to make, watching the peanut butter came together in the food processor. What a quick easy homemade gift! Now I'm inspired to make a cinnamon ginger white chocolate cashew butter to make a pair.

I reused old jam jars by first steaming it to oblivion so I could cleanly remove the labels. Then I cooked them in boiling water to senitize. Simply fill, close the lid, and decorate! I remember reading some old tips on Martha Stewart that calls for using cupcake liners to decorate the lid. Great idea as always, Martha!

a butter dosa, and possibly an angioplasty...

Processed with VSCO with a6 preset

Chili roasted pumpkin seeds with homemade chili powder. Recipe on the blog: www.gapeysgrub.com/2017/11/chili-roasted-pumpkin-seeds.html

With sweet carrots, bell peppers and roasted tomatoes, spicy chiles and hearty beans and chicken, this wholesome soup will keep you warm and cozy inside for hours without weighing you down.

www.yummysmells.ca/2013/10/chicken-tortilla-soup-one-pot....

Photo © Tristan Savatier - All Rights Reserved - License this photo on www.loupiote.com/9303771795

Share this photo on: facebook • twitter • more...

Colorful spices in street market in Paharganj (Delhi).

In the forefront, blocks of pink rock salt (so called "Himalayan Salt", in fact imported from Pakistan). In Paharganj, it is sold to tourists for a pretty high price, but it is very cheap in the other markets of Delhi.

If you like this photo, follow me on instagram (tristan_sf) and don't hesitate to leave a comment or email me.

101 Simple Salads for the Season

Two recipes from cookbooks I got for Christmas. The steak recipe is from this book. The rice recipe is from this book. Both were very, very good.

Hot and Sour Beef

1 tbs lime juice (about 1/2 a lime)

1 tbs fish sauce

1 tbs dark, sweet soy sauce

3 tbs chopped onion

1 tsp honey

1 tsp chili powder

1 green onion, trimmed and thinly sliced

1 tsp chopped cilantro

1.5 lbs sirloin steak

Salt and pepper to taste

Make the sauce by throughly combining the first 8 ingredients; set aside.

Season the steak with salt and pepper, then grill or broil it to your preferred level of doneness. Cover with foil and let rest for 10 minutes.

Thinly slice the steak, cutting across the grain.

Serve with the dipping sauce.

Rice Pilaf with Peas, Potatoes and Whole Spices (Tahiree)

2 cups basmati rice

4 1/2 cups cold water

3 tbs vegetable oil

1-inch piece cinnamon stick

3 whole dried red chiles

4 cardamom pods

1 tsp cumin seeds

8 whole cloves

10 black peppercorns

2 medium red boiling potatoes (about 3/4 lb), peeled and cut into 1/2-inch squares

3/4 tsp turmeric

1 fresh hot green chile, stemmed and cut in half lengthwise (optional)

10 oz frozen peas, unthawed

1/4 tsp cayenne pepper

3/4 tsp garam masala

1 1/2 tsp salt

1/4 cup chopped fresh cilantro

Combine the rice and water in a bowl and soak 20 minutes. Drain, reserving the water.

Preheat oven to 350 F.

Combine the oil, cinnamon stick, red chiles, cardamom (I took the seeds out of the pods), cumin, cloves and peppercorns in a large ovenproof pan or casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.

Add the potatoes and cook, stirring for about 4 minutes. Add the turmeric and green chile and cook, stirring for 30 seconds. Add the peas and cayenne and cook, stirring for another minute. Add the drained rice and cook, stirring for 1 more minute.

Add the garam masala, salt and reserved soaking water and bring to a boil. Give the rice a stir. Turn the heat down and cover. Simmer until the all the water is absorbed, about 10 minutes.

Put the pan or casserole into the oven and bake for 10 minutes. Remove from oven and let rest for at least 5 minutes before serving.

This has some complex flavors.

We've started getting Cape gooseberries (sometimes called ground cherries or "husk tomatoes"; they look like small tomatillos) in our farm share this summer, along with a pint or so of different cherry, pear, and other small tomatoes. This is one of my favorite things to do with them: a chili-spiced salad. The sweet-tart flavor of the two fruits combine really well with a little bit of heat.

Take roughly equal portions of small tomatoes and gooseberries (with cherry tomatoes, this is about 2 gooseberries per tomato), remove the stems from the tomatoes and the husks from the gooseberries, and halve them all. Add one small red or white onion, thinly sliced, a pinch of salt, a little drizzle of good olive oil, a splash of sherry vinegar, and half a teaspoon of chili powder (I use my own homemade stuff, but use what you like). Toss to combine. Serve immediately, maybe with some crusty bread and a little cheese.

The original recipe is here.

I used a pound of ground chuck, one red onion (about 2 cups) and about 2 cups of diced red potatoes. I also used a cup of frozen peas (partially thawed) and added them at the end.

This was good, but not quite as flavorful as I thought it would be. But it was pretty easy to make

...unaware that there may be danger ahead.

Busy morning coming up here. I have to go on a wild goosechase looking for my mother's glasses. Although I'll carry the little Coolpix with me, I may not have the time to use it. Maybe if I see an Edsel in a parking lot, I'll nab that. Everything should be done by afternoon.

Have a good day.

(Serves: 4-5)

Ingredients

3,5 dl chickpeas

2 medium sized onions, finely chopped

3 medium sized tomatoes, finely chopped

1 tsp ginger paste or coarsely ground ginger or grated ginger

½ tsp garam masala powder

½ to 1 tsp kashmiri chilli powder

1 tsp amchur powder/dry mango powder

2 green chillies, slit

2 to 3 tbsp oil

salt

Spices for the Punjabi chana masala

4-5 black cardamoms

2,5 cm cinnamon

5-6 peppercorns

3 cloves

1 bay leaf

1 and half tsp cumin seeds

1 and half tsp coriander seeds

1 and half tsp fennel seeds

2 dry red chillies

Method

1. Cook the chickpeas or use ready-cooked.

2. Roast all the Punjabi chana masala spices in a dry pan. Don't let the spices burn and toss often. Once the spice mix is cooled, grind it into a fine powder.

3.Heat the oil in a pan and add the chopped onions. Fry the onions until they become transparent.

4. Now add the ginger paste.

5. Once the raw smell of the ginger disappears, add the chopped tomatoes. Add a little salt. Saute the tomatoes till the oil starts to leave the sides of the mixture.

6. Add the Punjabi chana masala with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute.

7. Add the chickpeas with a little quantity of stock or water.

8. Check the salt and simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and becomes quite smooth.

9. Finally, add the amchur powder.

10. Garnish the Masala with chopped onions and cilantro leaves.

The outside ring is the Chicken Pulao with Lemon and Onion that I had last night.

The middle part and egg are Bengali Egg and Potato Curry (Dimer Thol). The recipe is below. Orginally, it is from this book.

2 medium potaotes

8 large eggs, hard-cooked

3 tablespoons vegetable oil

1 onion, finely chopped

1 tbs ginger-garlic paste

1 tsp turmeric powder

1 tsp chili powder

1 tsp garam masala powder

Salt to taste

1 1/4 cup hot water

Boil the potatoes until cooked (about 12 - 15 minutes). Drain then peel and dice. Peel the eggs but keep them whole and set them aside.

Heat the vegetable oil in a wok or saucepan and fry the potatoes until golden and crisp. Remove with a slotted spoon and reserve.

Smear the eggs with half the turmeric and fry in the same oil until brown. Remove and reserve.

Fry the onion until soft. Add the ginger-garlic paste and stir for 1 minute.

Add the spice powders and salt. Pour in the hot water and bring the mixture to a boil.

Reduce heat and simmer for 10 minutes. Gently add the eggs and the potatoes to the curry. Serve hot.

I only made a half recipe, since I only had 4 eggs. I've found, at least with Yukon Golds, the pretty much peel themselves when you quarter them, or you can very easily pull of the peels with your fingers (let them cool, of course).

I really like the poatoes, but I'm not quite sure what the eggs bring, since they pretty much tasted like hard cooked eggs.

A good Sunday lunch.

See the the outside of the egg looks like here.

See the potatoes and eggs cooking here.

My partner (a.k.a. The Love Cook, a name I've given him, inspired by the poem of the same name by Ron Padgett) loves to make his own homemade chili powder. Both he and the kitchen get totally infused with the wonderful aroma of pan-roasted dried chilis, and the warm spicy fragrance permeates the whole house. I love it. But even more, I love, love, love, The Love Cook.

If you like poetry, check out Ron's fun poem: www.poetryfoundation.org/poem/179241

My partner uses Alton Brown's chili powder recipe (from Food Network): www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-...

Processed using PhotoToaster

Something I whipped up to bring a new spin to the standard "chili" on the school menu. It may be a little too spicy for the youngest palates, but serve with a glass of milk and it's all good!

yummysmells.blogspot.ca/2013/06/schoolroom-chili-mole-and...

Something I whipped up to bring a new spin to the standard "chili" on the school menu. It may be a little too spicy for the youngest palates, but serve with a glass of milk and it's all good!

yummysmells.blogspot.ca/2013/06/schoolroom-chili-mole-and...

The Spicy Cheese Crackers I adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these cheese crackers are laced with chili pepper, black pepper and oregano pair beautifully with the tangy-sweet Watermelon Curd I made.

yummysmells.blogspot.ca/2013/07/toast-topper-22-watermelo...

more

Original recipe is from this book.

1 1/2 cups basmati rice, washed and drained

2 tbs vegetable oil

1 large onion, finely sliced

2 tsps ginger-garlic paste

1 tsp turmeric powder

1 teaspoon chili powder

10 oz chicken breast, cut into 1-inch cubes

1/4 cup hot water (4 tbs)

2 tbs lemon juice

Salt

Put the rice and 3 cups of water in a heavy saucepan. Bring to a boil. Reduce the heat and simmer partially covered until done. Run a fork through to loosen the grains, cover the pan with a lid and reserve.

Heat the oil in a wok or large skillet. Add the onion and cook until translucent, remove half the onion and reserve. Continue to fry the remaining onion until dark golden in color. Drain and reserve separately.

Put the translucent onion back into the pan and add the ginger-garlic paste. Fry for a few seconds.

Sprinkle in the spices and add the chicken. Stir occasionally until the chicken is white on all sides.

Add the hot water, cover and cook until chicken is tender and cooked through (about 15 minutes over medium heat).

Remove from heat, add the lemon juice and season with salt.

Gently stir in the cooked rice.

Sprinkle the golden fried onions on top and serve hot.

The package of chicken I had was 20oz. so I doubled the amount of ginger-garlic paste, turmeric and chili powder. I was going to cook it all and then take out half the chicken before adding the rice. However, after seeing how much rice there was, I left it all in the pan.

Also, I made my own "chili powder" with 1 tsp ground chile, 1/2 tsp paprika, 1/2 tsp garlic powder and a pinch of kosher salt.

Also, the instruction for the rice were different then on the package of basmati rice I had (less water in this recipe) but this allowed the rice to soak up the liquid when added to the chicken.

Very good and I would make this again.

I was in the mood for a taco the other day, but I didn't want the shell bit (never really liked hard tacos and the soft ones turn to mush). Instead, I just bunged everything into a bowl, drizzled it with plain soy yoghurt and called it a day!

yummysmells.blogspot.ca/2013/04/super-simple-vegan-taco-s...

The Spicy Cheese Crackers I adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these cheese crackers are laced with chili pepper, black pepper and oregano pair beautifully with the tangy-sweet Watermelon Curd I made.

yummysmells.blogspot.ca/2013/07/toast-topper-22-watermelo...

Recipe is from this book.

3 tablespoons vegetable oil

1 large onion, fingely chopped

1 tsp ginger-garlic paste

3 ripe red tomatoes, chopped

1 tsp turmeric powder

1 tsp chili powder

1 large green bell pepper, diced

About 2 cups (10 oz) large cooked shrimp.

Salt

Heat the oil in a heavy wok or pan. Sweat the onion until soft.

Add the ginger-garlic paste and stir.

Add the tomatoes and spices, cook until tomates begin to get soft. Add a little water if needed to stop from sticking.

Add the pepper and the shrimp, season with salt and and about 2/3 cup hot water to make a thick sauce. Cook until done, adding more water if necessary.

Serve hot.

See it plated here.

Changes I made:

I only used about a tbs spoon of olive oil. I also used a can of diced tomatoes (undrained) and so I didn't add any water when adding the tomatoes. I also used uncooked shrimp. 2/3 cup of water was more then enough and I think would be too much if using cooked shrimp. Served it with spanish rice from from a can, which wasn't that great.

The "tomato curry" is excellent by itself, I would use it for other things.

Rendang Tok, Daging, Perak, spices, cardamom, buah pelaga, cloves, bunga cangkir, daun limau kurut, kaffir lime leaves, daun kunyit, tumeric leaf, kerisik, toasted coconut, gula melaka, coconut sugar, lemongrass, serai, bawang merah, shallots, bawang putih, garlic, galangal, lengkwas, halia, ginger, kunyit hidup, tumeric root, coconut milk, santan, beef, malay, hari raya, chili powder, ground spices, coriander, ketumbar, fennel, jintan manis, black pepper, lada hitam, cumin, jintan putih