Crock Pot Chicken Massaman Curry

Time for a family favorite. We love this one from 365 Days of Slow Cooking. (I've altered it just a bit) It's so easy, and tastes so good. Obviously, it's not authentic massaman, but it's a close second, and a great comfort food. Serve it over basmati or jasmine rice with a side of gyoza or stirfry veggies.

It is even better if you skip the crockpot and make it in a pot on the stove. Just saute the veggies first, chop up the chicken and add it to the pot and cook it through, then add everything else and let it boil, then simmer till the potatoes are ready.

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Makes 6 servings
Ideal slow cooker size: 4 quart
Cooking time: 4-6 hours

3 Tbsp red Thai curry paste
1 tsp grated fresh ginger
1 1/2 lbs frozen boneless, skinless chicken breast or thighs, in chunks
2 Tbsp brown sugar
3 Tbsp fish sauce
3 Tbsp Worcestershire sauce
1/3 cup peanut butter
3 Russet potatoes, cut into cubes
1 Red bell pepper, diced
2 Carrots, shredded
2 Cups coconut milk (in the carton)
1 fresh lime, juiced
1 Tbsp corn starch mixed in cold water (optional)
Garnish with peanuts or cashews and cilantro, if desired

1. Combine curry paste, ginger, brown sugar, fish sauce, Worcestershire sauce, peanut butter, vegetables, and coconut milk in the slow cooker and stir to combine.
2. Gently stir in the potatoes.
3. Nestle the chicken in the slow cooker.
4. Cover and cook on LOW for 4-6 hours. Chicken should be nice and tender.
5. Remove chicken and place on a cutting board. Cut into bite size pieces or shred. Add back into the slow cooker.
6. Add lime juice and cornstarch mixture (if desired), and stir to combine. Let sit a few minutes to thicken up.
7. Serve over hot cooked rice.
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Chocolate Peanut Butter Sheet Cake

This was a combination of two recipes, one from Our Best Bites, and the other from Allrecipes. As good as it was when we made it, it was quite heavenly the next day, so I'd recommend letting it sit overnight. (And I was lucky to get a taste the next day because a certain boy in our house found the tupperware of a few leftover pieces of cake in the morning before we'd gotten up, and nearly ate it all before we found him. I don't know what to do with him.)
The cake is very moist and fluffy, and the peanut butter frosting, which isn't too sweet, makes the combination taste like Reese's Peanut Butter Cups.

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CAKE
1 cup water
1 cup (2 sticks) butter
1/2 cup unsweetened cocoa
2 cups sugar
1 3/4 cups flour, spooned lightly into measuring cups and leveled with a knife
1 teaspoon baking soda
1/2 teaspoon table salt
3 eggs
3/4 cup buttermilk or sour cream
1 teaspoon vanilla extract

FROSTING
1/2 cup butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
3 Tbsp milk
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Preheat oven to 350. Grease a 9×13″ pan and set it aside.

 In a medium saucepan, combine the water, butter, and cocoa powder. Over medium heat, stir the mixture frequently until it comes to a boil. Boil for 1 minute, then remove from heat.

 In a large bowl (or the bowl of your stand mixer), add the flour, sugar, baking soda, and salt and whisk together to combine.

Add the eggs, vanilla, and buttermilk (or sour cream) and beat until blended.

Add the cocoa mixture and beat until just combined. Pour into the prepared pan.

Bake for 30-35 minutes or until a pick inserted into the center comes out clean. Allow to cool completely.

For the frosting, place the butter and peanut butter into a medium bowl, and beat with an electric mixer.

Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.

Beat for at least 3 minutes for it to get good and fluffy.

Spread it on the cake. It'll be nice and thick.

French Onion Pasta

This tasty recipe came from Stephanie Cooks. We tried it tonight and loved it. I've made a few modifications to fit normal pantry supplies. It really does taste like French Onion Soup!

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2 cups of uncooked penne pasta
1 1/2 to 2 cups of chicken broth
1 packet of Lipton's Onion Soup mix
1/2 onion, finely diced
3 cloves of garlic, minced
1/3 cup cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of Olive Oil
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1- Cook pasta according to directions, set aside and keep warm.

In a saucepan, heat the oil and add the diced onions and garlic.

Saute till onions start to soften

Add the broth and soup mix packets. Bring to a boil then reduce heat to low and simmer, uncovered, for about 20 minutes

Combine cream and flour, then add to sauce mixture.

Add the pasta to the sauce, stir well. Sprinkle mozzarella over the top. (If you prefer, you can put it in an oven safe dish and put it under the broiler till the cheese starts to crisp)

Red Thai Curry Soup

This soup is quite easy, despite the fact that it tastes as good as something you'd get at a restaurant. The original recipe is from Meal Planning 101, but I've altered it a bit because some of the original ingredients were hard to find and my kids wouldn't eat them. I can sneak bean sprouts in because they have the look and texture of noodles, but if your kids (or spouse?) are expert food examiners, they might protest. If that's the case, just use more rice noodles & leave out the bean sprouts.

The original recipe calls for bok choy and ginger leaves, so if you can find those in your produce section & you don't have picky eaters, go with the original recipe. It'd probably be even more delicious.

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2 cans of coconut milk (at least one full fat)
1-2 Tbsp Thai Red Curry Paste (I can find the Kikkoman & Thai Kitchen brands at all the grocery stores)
1 bunch of cilantro, stems and leaves chopped separately
2 chicken breasts, thinly sliced
3 cups chicken broth
1 Tbsp ginger root, grated (easier if it's in the freezer for awhile)
3 Tbsp fish sauce (Thai Kitchen has one, but you can get it much cheaper at Asian market stores)
1 8oz package of rice noodles
1 cup bean sprouts
1 lime, juiced
4 green onions, minced
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Scoop the thick coconut cream from the top of your full fat coconut milk, and put it in your pot. Add the red curry paste and stir till the cream starts to melt and sizzle.

Add the chopped cilantro stems and chicken. Stir fry until the chicken is cooked through, about 5 mins.

Add the rest of the coconut milk, chicken broth and fish sauce. 

Grate the ginger into the broth and simmer mixture for 20 minutes, until the broth has begun to thicken slightly. Remove from heat.

Place the rice noodles and bean sprouts into the broth to soften. After about 5 mins, add the chopped cilantro leaves and lime juice.

Garnish with green onions