Stew Pot Sunday: Vegetable Curry

Well I made a Vegetable Curry from my Company's Coming Slow Cooker cook book.  It was a FAIL!  It had some really good ingredients in it, stuff that I normal use in my Indian curries, but some how it had a wierd smell and tasted bland.  The funny thing was that 3 out of the 4 kids ate it with no complaints, which I thought was weird.  I won't post the recipe, and I won't be making a curry in a crock anytime soon.  I will have to stick with the traditional version that my great friend Mrs. Gray, who is originally from Fiji, taught me.

The one thing that did turn out is my Roti....Its so simple and easy to make, once you get the hang of it.   I remeber being over at Mr.s G's the first few times when she had invited us over for lunch.  The wonderful smells she could create. 

I was in HEAVEN!

Soon after I asked if she could teach me how and thus began my training.  I remember watching her roll roti out and being so quick and then handing me the rolling pin and me trying to do it to.  I ended up with misshapen ones while her's were always round and perfect.  With practice I've gotten pretty fast.

I want to leave you with a recipe for Roti, but it's kinda hard to do as its all by feel, but I'll give it my best shot.

Roti

2 cups flour
about 1 cup very warm water, use more or less depending on the dough.
vegetable oil
salt to taste

I start with the flour in the bowl, add my salt, and slowly add the water until the dough starts to come together, then I add a splash of oil and work it into the dough.  Make sure you don't add to much water as you don't want the dough to be sticky.  If you've ever made bread or pizza dough you want that soft pliable consistency.  The dough won't be smooth after you've kneaded for a bit, BUT let it rest in a bowl covered for about 10 minutes and it will get a smooth texture.  Divide into about 10 balls, and roll out using flour till very thin.  Meanwhile heat up a dry pan. 

Depending on the stove, you may have a high temp or a med temp or something in between.  I use 5 on my electric stove, Mrs. Gray uses hi on her gas stove.  Its all relative.  You just need a temp that you can easily cook and roll the roti at the same time, without the ones in the pan burning.

Place the roti in the pan and cook until you see the dough changes color and gets dimply, flip, and cook the other side. It will start to puff up, flip again and turn it with you spatula till it gets golden brown spots.  Transfer to  a tea towel and brush one side with melted butter, cover with the towel. 

By the time you are done cooking them, the rest of the roti should be soft and yummy!

Stew Pot Sundays.

Well I've decided to turn Sunday into Stew Pot Sundays on my blog.  Every Sunday I will have a one dish meal, made with the crock pot or the stew pot on the stove.  Hows that for lazy goodness?!?!

Today I had a birthday party to go to from 2 till 4 for a friend of Ashton's.  I was not looking forward to getting home at 4:30 with 4 kids who were crashing from all the sugary cake and icing, ice cream and pop AND then trying to deal with the fall out while simultaneously cooking supper.  Not my idea of fun!

So instead I took out 3 bone in skin covered chicken thighs, defrosted them and whipped out my crock pot.  I thought at first I was gonna do a stir fry type dish, but soon found out my pantry and fridge disagreed.  I removed the skin from the thighs and started to debone them and decided it was a wasted effort, as the slow cooking was gonna make the chicken fall off the bone anyways.  I chunked up 3 stalks of celery, skinned and chunked 1 turnip, chunked a few potatoes skin left on, and threw in a few handfuls of baby carrots.  Topped it all off with 3 cups of water and 2 knorr chicken bouillon cubes.  I turned the crock on high for 4 hours.


When I got home the house smelled so yummy and I had 15 minutes left on the clock for cooking time.  Hows that for timing!  I then added 2 tbsp of cornstarch to 1/2 cup COLD water and then added that to the pot so the juices would thicken up into a gravy.  We don't really do a thick thick gravy so if you like it that way you can add more cornstarch.

And of course since I died from how wonderful it tasted and how easy it was to make, I just HAD to share it.

Enjoy!

A Little Lovin' for Mr. Guy

Dear Mr. GUy,

I have been thinking about you all day and how much I miss you!  4 Weeks is way to long to wait till I get to see your handsome face again; till I get to feel your arms around me; till I can hear you smooth voice!  You are the most loving supportive husband a girl could ask for.  You are a wonderful father, whom the boys adore.

This time apart has been horrid.  I miss my best friend and lover.  I miss my rock....

So for my valentines gift to you, even tho we cannot be together, I can share with you the secret to my mans heart.....The easy way!

I Love You!

Miss Kate


Super Easy Alfredo


Noodles of your choice
1/2 cup frozren peas and carrots
water

Boil water in a medium pot, add noodles and cook about 5 minutes then add frozen peas and carrots and cook until the pasta is al dente.

2Tbsp Butter or margerine
2 tbsp flour
1 cup milk
1/2 cup stinky feet cheese (AKA Parmasen)
salt and pepper to taste
1 tsp onion powder
1 tsp garlic powder

Meanwhile in a small saucepan on medium heat, melt 2 tbsp butter.  When melted remove from heat* and stir in flour till it makes a smooth paste**.  Slowly add milk so that no lumps happen.  Return to heat and add the remaining ingredients.  Cook until bubbly and the sauce has thickened, stirring frequently so it doesn't stick to the bottom of the pan. 

Drain noodles and veggies and pour sauce over top.  Toss to coat noodles and enjoy!

*you remove from the heat otherwise the flour ends up cooking and clumping, ending up in a clumpy horrible sauce.

**This is called a Roux

You can also add cooked chicken.

13 Days and Counting....

13 days to go and I am doing house stuff...fun and exciting eh?  Still have lots to pack but the bedroom is off limits during the day as DH is sleeping.  Stupid night shift so I am left to pack the rest of the house, which is pretty much done I think.  I can't really pack any of the things that I am currently using: blankets, clothes, towels, toys, utensils etc.  So I have been sorting and trashing and making bread.....

Easy Peasy Breakfast Latkes

I have found THE BEST breakfast food ever!  The Latke!  I stole the base recipe from here!  Thank you Amy for posting it.  This is my version, and my picky eaters loved it too...


Easy Peasy Breakfast Latkes

2 medium potatoes, shredded and excess liquid drained off
1/2 cup shredded cheddar cheese
3 pieces of deli black forest ham, cut into small pieces
2 eggs, beaten
1/4 cup bread crumbs
salt & pepper to taste
1/4 tsp onion powder
2 tbsp oil
2 tbsp margerine

Preheat pan on medium heat, add oil and margerine to pan.  Meanwhile mix everything together in a bowl.  Form into round flat cakes and cook until brown on both sides. 

The Taste of Comfort

So you all have that feeling...you have those days when you wish that you could have a home cooked meal like your mom used to make.  I was having one of those days today.  I was craving my moms swiss steak,at least i think it's called swiss steak, the one thats smothered in gravy and you can cut it with a fork.  YUP that's the one! 

Here's my version....

any cheap cut of beef cut into steaks

can of diced tomatoes
1 green pepper, cubed

1 onion, cubed

2 beef boulion pkgs

1 cup water
1 pkg of gravy mix, any kind.  I used pork because it was in my cupboard
salt and pepper to taste

Heat up the skillet to med-high and spray pan with oil.  Sear the meat on both sides and then add the remaining ingredients.  Turn down to low and simmer, covered for 2 to 3 hours. 

If you want you can also throw the pot in the oven for 2 to 3 hours at 350 degrees.

I serve it with either potatoes or rice to soak up the delicous gravy!