Christina's No-Curry-Paste Curry

1 can coconut milk
1 TBSP red curry powder
1 tsp yellow curry powder
1 tsp paprika
1 tsp garam masala
1/2 tsp cumin
salt to taste
cayenne pepper to taste

Mix it all together and you have curry!

Christina's Peanut Butter Stew/Jambalaya

from Coupon Geek

Canola oil or 2 tsp peanut oil
1/2 medium onion, diced
3/4 cup white rice
3/4 cup plus 1 TB broth (chicken or vegetable) or water (need more for stew; this makes jambalaya consistency)
1/2 to 3/4 lb chicken breasts or thighs
1/2 red bell pepper, cored, seeded and sliced
2/3 cup milk or water
2-4 garlic cloves, minced or crushed
1/2 tsp cayenne
Sea salt, to taste
3 TB peanut butter, chunky or creamy
3 to 4 tomatoes, diced or one 14 oz can diced, drained
1/2 sweet potato, cut into 3/4 inch cubes
1 handful of fresh spinach or 5 oz frozen

1) Preheat oven to 450 degrees
2) Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil
3) Scatter the diced onion in the pot.
4) Rinse the rice in a strainer under cold water until the water runs clear. Add the rice and the broth/water and stir to make an even layer.
5) Place the chicken on the rice. Add the bell pepper.
5) Whisk the milk, garlic, cayenne, sea salt, and peanut butter in a measuring cup until the peanut butter dissolves. Pour over the chicken.
6) Layer in the tomatoes, sweet potato, and spinach.
7) Cover and bake for 90 minutes or “until 3 minutes after the aroma of a fully cooked meal escapes the oven.” Serve immediately.

Christina's Creamy Mac and Cheddar

from Smitten Kitchen

2 tablespoons butter
1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg (Deb note: I skipped this)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated (Deb note: I’m a big fan of Cabot extra-sharp, in the purple wrapper)
1/2 pound elbow pasta, uncooked.

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

Christina's Pork or Lamb Vindaloo

from Recipe Source

1 ½ Tbs grainy mustard
1 ½ tsp. ground cumin
¾ tsp. ground turmeric
½ to 1 tsp. cayenne pepper
1 tsp. salt
1 tsp. red wine vinegar (or any other)
3 Tbs. vegetable oil
1 small onion
6 large, peeled, crushed garlic cloves
1 ¼ lbs. boned shoulder of pork or lamb cut to 1 in. cubes*
2/3 cup canned coconut milk, well stirred

Combine mustard, cumin, turmeric, cayenne, salt, vinegar in a cup. Mix well. Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onions. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 20 seconds. Put in the spice paste. Stir and fry for one minute. Put in the meat. Stir and fry for about 3 minutes. Now add the coconut milk and 2/3 cup water if you are going to cook in a pressure cooker or 1 cup water if you are going to continue to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan. Serves 3-4.

*The recipe says to throw the meat in after you've cooked the onions, garlic, and spice paste. If you do it this way, all the fat that cooks off the meat will rise to the top of the sauce. It's a huge pain to remove. Some of the fat may also come from the oil initially added to the onions. I suggest stir frying the meat on the side, pouring off the fat, and THEN adding it to the mixture. Crock pots also work well.

Christina's Spiced Pecans

from Epicurious

1 egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
1/2 cup white sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

Preheat oven to 250 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
In a small bowl beat the egg white with the water until stiff. Stir in the pecans, mixing until well moistened.
In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.

Bake in preheated oven for 30 minutes, stirring frequently. Be careful not to overcook and burn the nuts.

Christina's Chicken and Andouille Jambalaya

from Buffy Vandagriff Bailey

2 tablespoons canola oil
1 1/2 cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices
3 cups finely chopped red bell pepper
3 cups finely chopped yellow onion
2 cups finely chopped celery
2 bay leaves
2 1/2 cups chopped skinless, boneless chicken breast
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons finely chopped jalapeño pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/2 cup tomato puree
2 3/4 cups less-sodium chicken broth
1 1/2 cups basmati rice
1 cup thinly sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally. Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.