3lbs chicken pieces
2 tablespoons butter
2 teaspoons Curry powder
2 teaspoons salt
2 large onions, diced
1 teaspoon vinegar
1 cup water
2 tablespoons cornstarch
1/4 cup water
1 can green beans
Heat pressure cooker. Melt butter and brown chicken pieces in butter. Stir in onions and lightly brown. Stir in curry and salt. Add the vinegar and water. Close cover. Following manufacturers' directions, cook for 10 minutes (regulator should be rocking gently)
Cool pressure cooker at once (I place it under a tap of cold water until I hear the pressure release). Remove chicken pieces. Stir in the canned beans and the cornstarch mixed with 1/4 cup cold water. Bring to a boil, simmer 1 - 2 minutes.
Serve over hot rice. Makes 4 - 6 servings.
Sunday, August 18, 2013
Pork n' Potato Pie ~gluten free
Serves 6 This one is a keeper! Good way to use up leftover roast pork!
2 lbs potatoes
1/3 cup milk
4 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, diced
1 teaspoon garlic powder
1/4 cup cornstarch
14 1/2 ounces beef broth (I used leftover gravy from the pork roast)
1 teaspoon mustard powder
1 teaspoon dried thyme
4 tablespoons parsley
2 1/2 cups cooked pork, cubed.
1 can green beans (or one cup cooked)
Preheat oven to 375
Cook potatoes until soft. Drain well and mash with milk and 2 tablespoons butter, salt and pepper
Spread half the mashed potatoes in a greased, shallow 1 1/2 quart baking dish.
In a skillet, saute onion and garlic powder until tender. Mix 1/4 cup cornstarch with 1 cup of the broth.
Gradually stir in broth, mustard powder, thyme and 2 tablespoons parsley. Stir in pork and green beans. Bring to a boil. Simmer 5 minutes or until beans are done.
Pour over potato crust.
Pipe or spoon remaining potatoes over top.
Bake uncovered for 35-40 inutes or until potatoes are lightly browned.
Sprinkle with remaining parsley.
2 lbs potatoes
1/3 cup milk
4 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, diced
1 teaspoon garlic powder
1/4 cup cornstarch
14 1/2 ounces beef broth (I used leftover gravy from the pork roast)
1 teaspoon mustard powder
1 teaspoon dried thyme
4 tablespoons parsley
2 1/2 cups cooked pork, cubed.
1 can green beans (or one cup cooked)
Preheat oven to 375
Cook potatoes until soft. Drain well and mash with milk and 2 tablespoons butter, salt and pepper
Spread half the mashed potatoes in a greased, shallow 1 1/2 quart baking dish.
In a skillet, saute onion and garlic powder until tender. Mix 1/4 cup cornstarch with 1 cup of the broth.
Gradually stir in broth, mustard powder, thyme and 2 tablespoons parsley. Stir in pork and green beans. Bring to a boil. Simmer 5 minutes or until beans are done.
Pour over potato crust.
Pipe or spoon remaining potatoes over top.
Bake uncovered for 35-40 inutes or until potatoes are lightly browned.
Sprinkle with remaining parsley.
Gluten Free Fritter Batter
Gluten Free Fritter Batter Recipe
1 egg, beaten
6 tablespoons chickpea flour or yellow cornflour
9 tablespoons rice flour
1/4 teaspoon guar gum
1/2 teatesspoon baking powder
1 cup 7 UP or carbonated water
Wisk the dry ingredients together. Beat the 7UP and egg together with a fork. Carefully stir into the flour mixture until combined. Do not over mix. This makes a thin batter.
To use:
dust shrimp, chicken, meat, fruit or vegetables with rice flour. Let sit in fridge uncovered for about 30 minutes until no longer wet. Dip food in fritter batter . Deep fry 1-3 minutes at 350 F . Place on paper towel.
1 egg, beaten
6 tablespoons chickpea flour or yellow cornflour
9 tablespoons rice flour
1/4 teaspoon guar gum
1/2 teatesspoon baking powder
1 cup 7 UP or carbonated water
Wisk the dry ingredients together. Beat the 7UP and egg together with a fork. Carefully stir into the flour mixture until combined. Do not over mix. This makes a thin batter.
To use:
dust shrimp, chicken, meat, fruit or vegetables with rice flour. Let sit in fridge uncovered for about 30 minutes until no longer wet. Dip food in fritter batter . Deep fry 1-3 minutes at 350 F . Place on paper towel.
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