Chicken in Creamed Coconut Sauce

Adapted from Classic Indian Cooking, by Julie Sahni

Julie’s recipe stresses the importance of making your own coconut milk for the overall quality of this finished dish.  “Why not?” I thought, “I’ve never tried that before.”  Okay, never mind the difficulty of actually opening the coconut.  The real b*#$h was finding a non-rancid coconut in the middle of winter in the Midwest.   Read more

Chicken with Pineapple and Mint

Adapted from the San Francisco Chronicle, probably May 15, 2002. I suspect it is a Mark Bittman recipe.

I found a newspaper clipping that included this recipe hidden in plain sight while looking for something in my recipe notebook. I still wonder why it took me six years to actually make it.  This is fantastic.  Simple.  Delicious.  The kids all loved it.  Serve it simply with brown basmati rice and you have an amazing one-dish dinner.  Like anything with a sauce, this would be a great candidate for freezing. Read more

Sweet Black Pepper Fish

Adapted from The Best of Cooking Light

A very simple, quick, crazy-good fish dish, this is a very simple dish and a great example of a simmer.  Fish just can’t be cooked very long before it falls apart, but cooking it in a flavorful liquid gives a mild white fish like halibut so much amazing flavor.   Read more