<p>The Short Ribs with honey is very close to what I do ( brown the ribs, saute the onions etc.) with the addition of the port, honey and the grainy mustard…I’m thinking these ingredients might be the trick to making these taste “brighter”. They would be good over grits or with some egg noodles I suspect.</p>
<p>momofthreeboys, that Sengalese Chicken Soup looks like my kind of recipe. Mostly ingredients you can have in the pantry ahead of time and then just make it when you have leftover chicken. I love coconut milk + peanut butter, btw.</p>
<p>Working mom here…with the weather getting colder, coupled with my busy work schedule, I really like to use my crockpot in the fall. What are y’all’s favorite crockpot recipes? I’m trying chicken and dumplings tomorrow – will let you know. I made white chicken chili last week, and my husband and son really enjoyed it.</p>
<p>For lunch I’m lazy and usually use a bottled sauce, but it wouldn’t be hard to make your own. I’d saute an onion, a garlic clove or two, put in a little chopped ginger if I had some in the fridge and then add cumin, cinnamon, a little coriander and tumeric. Then a little liquid, maybe some crushed tomatoes or coconut milk or both. </p>
<p>I haven’t made Senegalese chicken soup in years, but I always loved it. Maybe I should have soup for lunch it never seems to work for dinner since dh is so anti-carb.</p>
<p>Ok, D made this dessert tonight which has to fall into the top10 best things I’ve ever had. I literally could have eaten the entire “loaf”. I will post the recipe tomorrow, but trust me you will want to try this. But only if you have a party of 8 or more to feed, or else you will suffer the consequences of having eaten 8 servings by yourself. :)</p>
<p>SORBET AND ICE CREAM TERRINE WITH BLACKBERRY COMPOTE
{8 servings, begin day ahead}
TERRINE:
1 pint each - raspberry sorbet, lemon sorbet, vanilla ice cream, mango sorbet, boysenberry sorbet</p>
<p>Line 9 by 5 by 2-3/4 inch metal loaf pan with 2 layers of plastic wrap, extending 3 inches over sides. Scoop raspberry sorbet into medium bowl and stir to soften; let stand at room temp until sorbet is spreadable, stirring occasionally, about 10 minutes. Spread sorbet evenly in bottom of prepared loaf pan. Place loaf pan in freezer. Repeat with lemon sorbet, spreading in a layer atop raspberry sorbet after about 10 minutes. Return loaf pan to freezer between layers. Repeat with vanilla ice cream, mango sorbet, and boysenberry sorbet. Fold plastic wrap overhang over terrine and cover with aluminum foil. Freeze overnight.</p>
<p>COMPOTE:
1/2 cup seedless blackberry jam
2 teaspoons grated lemon peel
1 teaspoon fresh lemon juice
1 pint fresh blackberries
1 tablespoon thinly sliced fresh mint leaves</p>
<p>Stir jam in heavy medium saucepan over low heat until melted. Stir in grated lemon peel and lemon juice. Cool to room temp. Stir in blackberries, crushing some with fork to release juices. Refrigerate compote until cold. Stir mint into compote. Invert terrine onto platter and peel off plastic wrap. Cut terrine into slices (like a loaf of bread). Serve with compote.</p>
<p>NOTE: Store didn’t have boysenberry sorbet, and D successfully used passion fruit pomegranate sorbet.</p>
<p>Credit Bon Appetit 2004.</p>
<p>Sylvan, that sounds delicious. If you are into ice cream desserts, google “Bombe Coppelia.” It is made with good coffee ice cream and a homemade praline center. Good coffee ice cream with a strong coffee flavor, such as Starbucks, is essential.</p>
<p>You can use chard as you would a mix of spinach and celery. If you want it to be soft, the ribs take a little longer to cook than the leaves.</p>
<p>I like my kale fairly well done. I saute it in olive oil, cover the pan for a few minutes so it steams, and saute it a little more with a handful of raisins, a drizzle of balsamic vinegar, and S&P. It comes out a bit sweet, a bit sour, a bit bitter. Very good over couscous or as a side dish. It’s a good substitute for salad if your lettuce looks sad in the winter.</p>
<p>Yummy and believe it or not a Paula Deen recipe</p>
<p>Servings: 4-6 servings
Prep Time: 10 min
Difficulty: Easy
Ingredients Add to grocery list</p>
<p>1 pint cherry tomatoes halved
1 avocado, diced into 1/2 inch pieces
2 cup cooked corn, fresh or frozen
1/2 cup finely diced red onion</p>
<p>Dressing
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Directions</p>
<p>Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.</p>
<p>I make a similar salad, but with black beans instead of avocado. I include chopped celery for the crunch. It’s great as a summer main dish. If you add a little hot sauce, it also makes a fantastic salsa to eat with tortilla chips.</p>
<p>how about jicama for crunch?</p>
<p>Oo, that would be delicious.</p>
<p>I make it with the black beans AND the avocados…oh my. Crunch is good, I’ll have to add crunch next time.</p>
<p>Some brilliant recipes flying about on this thread. We’ve struck some gold here.</p>
<p>I made the Asian Country Style Ribs again, this time following the recipe exactly. One word of caution, the peanut oil is very strong. This first time a made it, I didn’t use peanut oil and I liked it much better. I think the peanut oil overpowers the other flavors, YMMV.</p>
<p>I do a black bean, corn and red pepper salad that is very easy and tasty:</p>
<p>can of black beans, rinsed
chopped red pepper
about 1/4 chopped red onion
fresh cilantro, chopped
S&P
squeeze of lime juice or if not available balsamic vinegar
Cooked fresh corn or frozen corn thawed</p>
<p>Just combine everything. Goes well with tacos or enchiladas or grilled mahi mahi.</p>
<p>^^ I make similar but use the balsamic and if I have any leftover grilled chicken, I cut into small bites and mix it in with the salad for a complete meal with lots of protein!</p>
<p>Made last night and it was delish!</p>
<p>**Easy Chicken<a href=“using%205%20pieces%20of%20chicken%20so%20adjust%20if%20using%20more%20or%20less”>/B</a></p>
<p>The day before…</p>
<p>Put the following into a large baggie:</p>
<p>about 3/4 to a cup of salsa<br>
chopped onion (as much as you like)
either granulated garlic or chopped garlic (as much as you like)
black pepper
couple splashes of soy sauce
about a tsp of cumin (again, as much as you like)
optional: splash of lime juice.</p>
<p>Squish and mix the above in the bag and then add the chicken pieces (I used thighs and legs with bones. If using breasts, then cut in half as they can be too big. Boneless is also fine but adjust cooking)</p>
<p>Store in fridge for at least 24 hours.</p>
<p>For cooking…
Either BBQ or cook in Pam-sprayed pan with a little veg oil. (may need more oil if boneless/skinless)</p>
<p>For bone-in, it takes about 10 minutes per side with a lid on over med heat. </p>
<p>While cooking, I put some of the marinade in with it so it would cook as well. However, throw out any marinade that isn’t cooked because it will have uncooked chix bacteria in it.</p>
<p>That sounds good for the grill! (I never pan fry in the house though - only bake)</p>
<p>Got a sample of the Knorr Homestyle Chicken Broth…so I tried their recipe…it was easy and delicious.</p>
<p>Lemon Chicken Primavera</p>
<p>1/3 cup flour
1/4 tsp black pepper
1 lb boneless skinless chicken breasts pounded thin
2 eggs beaten (I only used one and it was plenty)
3 tbs some kind of margarine (I suppose you could use olive oil)
1 large shallot or one small onion finely chopped
1 1/2 cups water
3 Tbs. lemon juice
1 tub Knorr Homestyle stock - Chicken
package of fresh asparagus</p>
<p>Combine flour with pepper in shallow dish. Dip chicken in eggs, then flour mixture to coat and set aside. Melt 2 tbs of the margarine in a shallow 12 inch non-stick frying pan. Add chicken and brown turning once…about five minutes. Remove chicken. Add 1 tbs more margarine, melt and then cook onion or shallot until tender. Stir in water, chicken stock and lemon juice. Bring to a boil. Turn down heat to a simmer and add chicken and asparagus (I used 4 inch tops) to the mixture. Reduce heat to low and simmer until chicken is thoroughly cooked.</p>
<p>Serve with brown rice. Put some of the “lemon juice” over the chicken when you serve it.</p>
<p>The key is the chicken needs to be pounded THIN.</p>