Fruit-curry-glazed Chicken (Seduction Chicken)

Visiting our friend Julia from Fibre Fantastics we got to see her beautiful work firsthand. Meredith and I were afraid to sit on what was really a work of art draped over the sofa, but we were assured it was, in fact, for sitting on.

After a nice discussion (and some good wine, cheese and pate), we sat down to a lovely chicken dinner spiced lightly with curry and served with peaches. I had never tasted a sweet curry like that and I thought it was fabulous.

Fortunately for me, Julia agreed to share her recipe with us.

Fruit-curry-glazed Chicken (Seduction Chicken)

• 3 bone-in chicken breasts
• salt
• 1/4 cup melted butter
  

Glaze:

• 1 29 oz. can peaches
• 2 tablespoons honey
• 1 tablespoon instant minced onion
• 1 teaspoon curry   
• 1 teaspoon powdered ginger

1. Sprinkle chicken with salt, brush with melted butter.
   
   
2. Bake skin side down in 425 deg. oven for 45 minutes.
   
   Meanwhile prepare glaze:
   
3. Save a few peach slices for garnish. Place remaining peaches, honey and spices in blender; process until smooth.
   
   
4. When chicken is done, drain, and turn breasts skin side up. Pour glaze over chicken, and bake another 15 minutes. Garnish with peach slices.

(recipe from Julia Bryant of http://www.fibrefantastics.com/)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Dan's October Soup

• 1 butternut squash
• 1 rutabaga
• 1 potato
• 2 carrots
• 2 celery stalks (cut in half)
• 2 cups vegetable stock
• water
• 2 tsp ground ginger
• 1 tbsp garam masala
• 2 bay leaves

1. Peel and cube the squash, rutabaga, potato and carrots.
2. Put all of the vegetables in a large pot and fill with stock and water until the vegetables are covered and bring to a boil. Add ginger, garam masala and bay leaves and simmer on medium for 40 minutes until soft.
3. Discard bay leaves and celery and puree.
4. To serve, reheat and add 1 cup of cream and enough stock or water to give the soup a good consitency.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Soup in the fall

The leaves are changing colours and falling to the ground, and it's cold enough to enjoy a nice thick vegetable soup.

My cousin made a spectacular cream of carrot soup a few weeks ago that really did the trick on that cold, wet day.

Last week, I was in the grocery store and loaded up on squash, rutabaga and carrots and started a soup as soon as I got home. It's exactly what I needed.

Recipe: Dan's October Soup

This post is also being featured as part of the Real Food Holidays Blog Carnival.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen.
Try other tasty recipes

Another Delicious Chocolate Cake

Note: I'm too lazy to re-write this recipe.

Another Delicious Chocolate Cake is not Sweet Sadie's famous chocolate cake, it's another one. It's delicious.

Understand?

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

More birthday cake

This was the first and last cake I ever baked Meredith. It was all in the decoration :-)

A few weeks ago, when Penny (of Sweet Sadies Baking) posted her latest chocolate cake recipe. I mentioned that Meredith might consider making her own cake given my lack of talent in the baking department. But that just wasn't in the cards this year. I was organizing the party (read: cooking only, no baking), so unless someone else brought cake, there wasn't going to be any. I'm too spoiled to buy store-bought cake.

Magically, Penny's new chocolate cake appeared in our kitchen shortly after Meredith's birthday (courtesy of Penny, of course). Oh, what a happy day!

Recipe: Another Delicious Chocolate Cake

Quinoa and Black Beans

• 1 cup quinoa
• 1 1/2 cups vegetable stock
• 1 tbsp olive oil
• 1/2 cup chopped celery
• 1 carrot, sliced into rounds
• 1/2 cup sliced olives
• 1/2 tsp salt
• 1 can black beans (drained and rinsed)
• 1 tsp ginger
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tbsp chopped fresh cilantro or basil
• Fresh ground pepper

1. Soak the quinoa in cold water for 30 minutes and rinse thoroughly.
2. Bring to a boil with vegetable stock and simmer for 20 minutes.
3. Remove from heat and allow to sit for 5 minutes covered, then fluff with a fork and set aside to cool.
4. Sautee carrots and celery for five minutes.
5. Add the beans, ginger, cumin and coriander and stir for five to ten minutes.
6. Combine with quinoa and add pepper to taste.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Quinoa

I know, quinoa is s supposed to be this fabulous miracle grain from darkest Peru, but the thing is, it actually tastes good too. What a really don't understand is why it's still such an obscure grains (if you're not in the health-nut community). Likely because it's so hard to grow in North America.

Anyway, Meredith's nutritionist told her to try eating less glutenous grains, so we're giving quinoa another try. I'm saying another because the first time I tried making it, it was a bit of a disaster. I stored the grain in the fridge and it went a bit funky.

Recipe: Quinoa and Black Beans