Tuesday, March 9, 2010

Chicken Turmeric

I put this on the menu this week because I had left over coconut milk from my cake last week. This recipe is also from my Guamanian Recipe cook book. This is a very savory dish and is neon yellow from the turmeric. Dennis is a fan of spice so he really enjoys this one. I served it with stuffed zucchini, which was the first time I had tried that and they turned out pretty yummy as well. Enjoy.




Ingredients:

1 Tbs. cooking oil
3-4 breasts of chicken cut into small pieces (I always cook mine ahead of time in the oven and then cut it up)
1 onion, chopped
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. lemon juice
3 tsp. turmeric powder
1 cup coconut milk

Directions:

Saute onion and chicken in oil over medium heat. Add seasonings. Simmer over low heat until chicken is cooked through (if you didn't cook ahead of time). Add milk and remove from heat to serve. Serve over rice.



Stuffed Zucchini
(Taken from 12th Edition Better Homes and Gardens)


Ingredients:
6 zuchinni
1 slightly beaten egg
1 1/2 cups soft bread crumbs
1/2 cup finely shredded cheddar cheese or Parmesean cheese (2 oz.)
1/4 cup finely chopped onion
1 Tbs. parsely
salt and pepper to taste


Cut ends of zucchini and then cut them lengthwise in half. Steam for about 10 minutes (until tender). Allow a few minutes to cool. Scoop out pulp leaving a zucchini shell. Chop 2 cups worth of pulp, stir in all other ingredients minus 1/4 cup of the cheese. Fill shells with mixture. Place in shallow baking pan.


Bake in 350 degree oven for 20 minutes. Sprinkle with reaming cheese. Bake for 5 to 10 minutes or until heated through.

1 comment:

  1. Dennis made this for us when I came to visit you in Guam....delicious. I had forgotten about it. Will have to make it!! PS I guess I can only post from home. It doesn't work from my office...weird.

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