New Recipes for Oct. 5-11th

It was fun to read everyone’s reviews of this past weeks recipes.  I know a few of you were going to be cooking the soup today so we will look forward to your report.  I wanted to get these up tonight so you could get started or plan your grocery lists! It was a hard choice this week for me but I think these two look very tasty! I hope you enjoy them! -Leslee

Mulligatawny Stew over Rice pg88

2 cups instant rice

1 Tablespoon olive oil

1 cup chopped onion

2 medium carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

2 teaspoons peeled and minced fresh ginger

1 1/4 lbs. boneless, skinless chicken breasts, cut into 1 inch pieces

1 Tablespoon curry powder

3 1/2 cups (two 14.5 ounce cans) reduced-sodium chicken broth

one 14 ounce can unsweetened coconut milk

1/4 cup chopped fresh cilantro

salt and freshly ground black pepper to taste

Cook the rice according to the package direction.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, carrots, celery, garlic, and ginger and cook, stirring, until the veggies soften (about 3 min).  Add the chicken and cook until golden brown, 3 to 5 minutes.. Add the curry powder, stir to coat, and cook for 1 minute.  Add the broth, bring to a simmer, and continue to simmer until the chicken is cooked through, about 5 minutes.  Add the coconut milk and simmer another 2 minutes.

Remove from the heat, stir in the cilantro and season with salt and pepper. Spoon the rice into bowls and top with the mulligatawny stew. 

Quick Fix Fruit Crumble pg. 296

Feel free to choose the fruit and toppings to fit your taste! You may substitute cored and sliced apples or pears or mixed berries for the peaches.  When using frozen berries, there is no need to thaw them before using. 

4 cups pitted and sliced fresh peaches or thawed frozen peaches

1/3 cup all-purpose flour

1/3 cup rolled oats

2 to 3 Tablespoons vegetable oil

2 Tablespoon light brown sugar

1 teaspoon ground cinnamon

1/2 cup chopped walnuts or pecans

Preheat oven to 400 F. 

Arrange the peaches in the bottom of a shallow 7x11 inch baking dish.

In a small bowl, combining the flour, oats, 2 T of oil, the brown sugar, and cinnamon. Stir with a fork until the mixture is crumbly, adding more oil if necessary.  Fold in the nuts, Sprinkle the topping over the peaches and bake until golden brown, about 15 minutes.