CHOCOLATE CUPCAKES

Valentine's Day cards and chocolates are in the stores already! There must be a massive corporate conspiracy to get all North Americans to buy and eat all the sugar and grains in all the stores, regardless of what they will do to our health, as long as there is a profit for the sugar and grains companies! This calls for a revolution! Sugar-free, grain-free chocolate cupcakes.
Enjoy.

Ingredients:• 2 cups pecans
• 1/3 cup cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup (I stick) butter, melted
• 1 teaspoon pure vanilla extract (no sugar - check the label)
• Stevia equivalent to approximately 1 cup of sugar, or to taste
• 1/2 cup water (or unsweetened almond milk – I use the chocolate flavor) (You could use coffee.)
Preparation:Heat oven to 350 F. Line a muffin tin with silicone cups or paper liners.
1) Process pecans in food processor ‐ pulse until they are meal, not quite as small as corn meal.
2) Add the rest of the dry ingredients and pulse again.
3) Add the wet ingredients and process until well‐blended.
4) Separate into muffin cups and bake for 20 to 25 minutes. The exact time will vary with the pan. Start checking at 20 minutes. When you can smell them baking, it is a good time to start checking for doneness. When toothpick inserted in center comes out clean, the cupcakes are done.

p.s. If you are not a fan of chocolate, there is a basic Almond Flour cupcake recipe in GOOD FOOD. This will give you a "vanilla" cupcake result.

Tandoori Chicken Salad

Tandoori Chicken is a recipe that has been around for hundreds of years - there must be something about it that people love. The Indian/Asian flavors are enticing, and it is a lovely switch up for basic roasted chicken parts. This one also employs turmeric, which is so healthy. Turmeric is also responsible for the beautiful color of the chicken after it has been roasted. The photo is the basic Tandoori Chicken, right out of the oven. Beautiful, or what? That was our first meal with this recipe. But honestly, Tandoori chicken, cold and cut into a big healthy salad of your choice with a drizzle of Balsamic vinagrette, was our favorite meal with this dish.

Enjoy.

Ingredients:

4 organic chicken breasts, thighs, or a combination

1 1/2 cups plain organic yogurt

3 cloves garlic, crushed or grated

1 teaspoon garam masala powder

1 teaspoon paprika

1 teaspoon ground ginger

1 teaspoon dry mustard powder

1 teaspoon turmeric

Preparation:

Cut slits into chicken pieces. Mix yogurt, garlic, and spices in a large bowl and add chicken pieces, turning to coat with the yogurt mixture. Refrigerate for several hours. Preheat oven to 400 degrees and place chicken on a rack in a roasting pan. Bake until brown and completely done, about 45 to 55 minutes. (Check for doneness with an instant-read thermometer). Serve with pureed cauliflower, or roasted asparagus, or both.

Chicken Curry Recipe (How to make a chicken curry)

How to make a chicken curry recipe with video

Here is Chefs chicken curry recipe with step-by-step pictures and also a video.


Chicken curry recipes can come in many forms, different spices, textures and flavors.

This chicken curry recipe uses coconut milk, fresh ginger, garlic, chillies and a wonderful blend of aromatic spices.

Chef cooks the chicken curry using chicken on the bone, this way the chicken is tasty and succulent and the curry is infused with the chicken stock flavor that the bones give to the curry dish.

Simply follow the steps and cook your very own tasty chicken curry recipe.

Ingredients for chicken curry

2 Onions (blended)
2 Tbsp Dried coconut
6 Chicken pieces (thighs/legs)
2-3 Tomatoes (skinned/chopped)
6 Garlic (minced)
2 heaped Tbsp Freshly grated ginger
200ml Coconut milk
50ml Evaporated milk
200ml Water
1 Chilli (chopped)
2 Chillies (whole)
5-6 Mushrooms (chopped)
1 cup Frozen peas
2 Onions (chopped)
2 tsp Brown sugar
Vegetable oil

Spices

1 + 1/2 tsp Turmeric
2 tsp Coriander powder
2 tsp Cumin powder
1 tsp Paprika
1/2 tsp Fenugreek powder
1/4 tsp Cardamom powder
1/2 tsp Garam masala
1/2 tsp Salt
Handful dried Methi leaves
Handful dried Curry leaves

1/2 tsp Cumin powder
1/2 tsp Coriander powder


Picture of Indian herbs and spices.


Picture of chicken curry served with basmati rice.





How to make a chicken curry recipe

Take a large pan on a medium/high heat,

Pour in a generous amount of oil, add the blended onions.

Keep stirring and chopping at the onions with a spatula and cook until the onions start to turn lightly golden.

Once the onions have turned a light golden color add the dried coconut keep stirring well for 1-2 minutes or until the coconut starts to toast.

Do not over cook the coconut at this stage.

Remove the coconut onions from the pan and place in a dish until later.

Pour a small amount of oil into the pan and sear the chicken pieces on each side.

Add the ginger, garlic, tomatoes, all spices and herbs (except for half a teaspoon of cumin powder and half a teaspoon of coriander powder), evaporated milk, coconut milk, water and chopped chili.

Stir well.

Place the two whole chillies into the pan.

Bring to the boil then turn the heat onto the lowest heat setting, place the lid on and simmer for 60 minutes or until the chicken is cooked and tender and falling off the bone.

Whilst the chicken pieces simmer for 60 minutes you can cook the onions.

Pour a little oil into a small frying pan, add the onions and fry until soft.

Do not overly brown the onions just cook until the onions soften, add the sugar, stir well and leave to the side until the end of the recipe.

When the chicken is cooked remove the chicken pieces from the pan.

Pick the chicken off the bone.

Add the half teaspoon of cumin and coriander to the pan.

Check for seasoning and add a little salt if needed.

Add the mushrooms to the pan, stir well cook on low heat.

After a few minutes add the peas.

Add the cooked onions to the curry stir well then add the cooked chicken to the curry.

Serve with fresh basmati rice and naan bread.

Enjoy Chefs chicken curry recipe.

Click on the video to see the video version of this chicken curry recipe.

Snúðar og snúðakaka - Rolled buns and Bun cake

This is a nice cake that appeals to kids. The buns can also be baked and served separately.

25 g cake yeast OR 2 1/2 tsp dry yeast
100 ml milk, skimmed milk or water
400 ml flour
1/2 tsp salt
1 tsp sugar
30 g butter or margarine, soft
1 small egg (or 1/2 a big one)

Filling:
1 tbs butter
2 tbs sugar
50 ml raisins or 1 tsp ground cinnamon

Icing:
4 tbs confectioner's (icing) sugar
1/2 tsp cocoa powder (optional)
2 tsp boiling water

Heat the milk to 37°C and dissolve the yeast in it.

Mix the flour, salt and sugar together in a bowl. Crumble in the butter. Add the egg and milk, mix well and knead well. Set dough aside to rise for 15-20 minutes. Meanwhile you can prepare the rest of the ingredients.

Punch down the dough and knead again. Roll out into a rectangular shape, about 20x30 cm. Spread with soft butter and sprinkle over the sugar and raisins or cinnamon. Roll up into a sausage shape and cut into 10-12 slices.

To make a cake, arrange the slices into a buttered cake pan so that they touch and let them rise for 20-30 minutes. If you want to make individual buns, arrange on a buttered cookie sheet with about an inch between them and let rise for 20-30 minutes.

Bake on a lower rung of the oven at 200-225°C for 15-20 minutes for cake and 10-15 minutes for buns. Pour over the icing while still warm.

LIME & WALNUT COLESLAW

Limes or chilis left over from the Chili Lime Butter recipe? Try this. It has been a family favorite at my house for years. Leave out the jalapeno if you like it milder.

Enjoy.
Ingredients:
1 1/2 cups raw walnut pieces
1/2 of a medium‐large cabbage
1 basket of tiny cherry tomatoes, washed and quartered (optional – not pictured here)
1 jalapeno chili, seeded and diced
3/4 cup cilantro, chopped (I use parsley because I prefer it to cilantro)
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon sea salt
Preparation:
1) Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite‐sized and thin. If any pieces look like they might be awkwardly long, cut those in half.
2) Combine the cabbage, walnuts, tomatoes, jalapeno (optional), and cilantro or parsley in a bowl.
3) In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir.

How to make a chicken curry recipe video

NEW: How to make a chicken curry video

We have added a new food recipe video below to view, simply click on the player.

To see this chicken curry recipe in step-by-step pictures see chicken curry recipe in pictures.

To view Chef Jeenas video recipe index click here thank you for watching. Please feel free to leave a comment.

Steikt síld - Fried herring

This recipe also works with mackerel and other fish of the herring family, just adjust the cooking times according to the size of the fish.

Serves 2:
2-4 fresh, whole herrings (depending on size)
1 medium onion
40 g butter or margarine or equivalent in vegetable oil
3-4 tbs rye flour or wheat bran
1/2 – 3/4 tsp salt
1/8 tsp ground white pepper
1/2 lemon
Parsley for garnishing

Clean the herrings (or get your fishmonger to do it): remove all innards and membranes from the body cavity, remove the spine and bones from the insides, cut off the tail and fins, scrape the slime from the skin. Remove the head if you would rather not have it on, but don‘t fillet the fish.

Peel and slice the onion. Mix together the flour or bran and the salt and pepper. Melt and heat half the butter and fry the onion in it until slightly browned. Set aside.

Put the remaining butter in the pan and heat. Roll the herrings in the flour mixture and put in the pan. Brown at medium-high temperature, lower the heat and continue frying for 3-5 minutes on each side. Remove and set aside.

Reheat the onion and spread over the herrings. Arrange lemon wedges around the fish and garnish with parsley.

Serve with boiled potatoes.