Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
This simple dish, sometimes called kuku na nazi, is a fabulous coconut curry from the East African coast. It is a perfect illustration of how African, Arab and Indian influences meld in the coastal region.
4 to 6 servings
Chicken, cut into pieces -- 3 pounds
Onion, chopped -- 1
Hot chile peppers, chopped -- 2 or 3
Ginger, peeled and chopped -- 2 tablespoons
Garlic, chopped -- 2 tablespoons
Oil or ghee -- 1/4 cup (olive oil)
Curry powder -- 1 tablespoon
Cumin seeds -- 2 teaspoons
Chopped tomatoes or tomato sauce -- 2 cups
Coconut milk -- 2 cups, or 1 (15-ounce) can
Salt and pepper -- to taste
Cilantro, chopped -- 1/2 cup
Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down.
Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed.
Stir in the cilantro, adjust seasoning with salt and pepper and serve with with rice or chapatti.
KUKU PAKA VARIATIONS
For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.
Some recipes add potatoes or hard-boiled eggs to the curry. The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.
Eliminate the hot chiles for a milder dish. Or substitute a chopped sweet bell pepper.
Reserve some of the coconut cream that gathers at the top of the can and stir it into the sauce at the very end for extra silky results.
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…