Recipe: Chicken Satay

January 20, 2012 By

Chicken Satay is one of my all-time favorite Indonesian dishes.  Here is a recipe for how we make it here {thank you to my dear friend Beth for the recipe!}

 

Satay:

  • 1 Tbs. ground coriander
  • 2 lbs. boneless, skinless chicken breasts, cut into small pieces
  • 1tsp. salt
  • 3 cloves garlic, minced
  • 1 chicken bouillon cube
  • 1 Tbs. sugar
  • 1 tsp. white pepper
  • Mix together and add chicken
  • Then add:
  •  1/4 cup sweet soy sauce (or add a small amount of brown sugar to regular soy sauce)
  • 2 Tbs. oil
Let marinate for at least 30 minutes.  Then, put all the chicken on skewers and grill up! Serve with peanut sauce, grilled veggies, and rice.
Peanut Sauce:
  • 2 Tbs. creamy peanut butter
  • 2 Tbs. soy sauce
  • 1-2 cloves garlic, minced
  • 1/4 cup water
  • 1 Tbs. brown sugar
In a non-stick pan, combine all ingredients, stirring constantly over medium heat until peanut butter has melted. Spoon over rice and chicken. Enjoy!!

Linking up with Feasting in Fellowship Friday!

Filed Under: recipes

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Thankful Things

November 19, 2011 By

This weekend, as we sweat it out in the tropics, the kids and I are attempting to make it feel like fall.

As we practice eucharisteo together right where we are…..

we will be making one of these…..

Source: simplyvintagegirl.com via Joy on Pinterest

Printing some of these…..

Source: kindovermatter.com via Joy on Pinterest

making some of these……

Source: blogs.babble.com via Joy on Pinterest

and using this….

(you can get your free copy at Comfy in the Kitchen!)

What are you up to this weekend?

Filed Under: mothering, recipes, Uncategorized, weekend links

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Yummy Pumpkin Recipes

October 8, 2011 By

I love pumpkin.  I love it for any reason, and for anything.  Well maybe not plain, but put it into any recipe, and I’m there!  So, for the last week, I have been making anything pumpkin I can. The extra good news is that we have recently been able to find cream cheese here, which is an extra special treat!

Here are my very favorite recipes!

Pumpkin Bars

 

This recipe is from one of my dear co-workers, Kathy.  Don’t tell, but I have been known to eat one for breakfast. {ahem}

4 eggs
1 2/3 cup sugar
1 cup oil
2 cups pumpkin
2 cup flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Beat eggs, sugar, oil, and pumpkin.  Combine dry ingredients.  Gradually add to pumpkin mixture.  Mix well.  Pour into an ungreased 10×15 pan.  Bake at 350 for 25-30 minutes.

Frosting

1- 3oz package cream cheese
2 cups powdered sugar
1/4 cup butter, softened
1 tsp vanilla
1-2 T milk
Beat first 4 ingredients.  Then add enough milk to achieve desired consistency.

Pumpkin-Nut Bread

This recipe comes from the America’s Test Kitchen cookbook.

 2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ginger
1 (15-oz) can pumpkin (I used 2 cups of pumpkin I made myself)
1 cup sugar
8 Tbl. unsalted butter, melted and cooled
2 large eggs
2 tsp. vanilla extract
1 cup pecans or walnuts, toasted and chopped coarse
1 cup dried cranberries (optional)

1.  Adjust the oven rack to the lower-middle position and heat the oven to 350 degrees.  Generously coat  a 9×5-inch loaf pan with vegetable oil spray.

2. Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg and ginger together in a large bowl.  Whisk the pumpkin, sugar, melted butter, eggs, and vanilla in a separate bowl until frothy.

3.  Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined.  Fold the nuts and cranberries (if using).  The batter will be very thick.

4.  Scrape the batter into the prepared pan and smooth the surface.  Bake until golden brown and a toothpick inserted into the center comes out clean, 45 to 55 minutes.

5.  Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

 

We ate this too fast to get a good picture….so just imagine that it looks really yummy….

Pumpkin Log
3 eggs
1 c. sugar
2/3 cup pumpkin
1 cup flour
1t. baking soda
1t. cinnamon
Mix eggs, sugar, and pumpkin with a whisk.  Combine flour, baking soda, and cinnamon and slowly add the dry ingredients to the pumpkin mixture, mixing with a whisk.

Grease a cookie sheet and line with wax paper (and grease the wax paper too).  Bake at 375 for approx. 18 minutes on the middle rack in the oven, watching to make sure it doesn’t burn.  It will be thin.
When done let cool, and then turn out onto a tea towel.

Frosting/Filling:
2T. butter, softened
8oz. cream cheese, softened
1c. powdered sugar
1t. vanilla

Blend together until smooth.

Spread on pumpkin cake and roll up.  Sprinkle with powdered sugar.

Enjoy!!

I’m linking up with Janelle from Comfy in the Kitchen!

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