Slow Cooker Coconut Ginger Chicken With Vegetables

     As we await Hurricane Sandy, I am anxious to get done as many tasks and chores that use electricity for fear that we may lose power.  So as I am blogging, the dishwasher and drier are running, a new book has been downloaded to read on my iPad, and meals are in the process of being prepared.  We went to the store last night to pick up some snacks and diapers and many of the shelves were bare.  Who knew that chips were a storm necessity? Here's to the hope that the storm passes quickly and as quietly as possible.

Slow Cooker Coconut Ginger Chicken with Vegetables

 Ingredients
2 cloves garlic
1 small onion
1 inch cube of ginger
1 tbsp olive oil
1 tbsp butter
1 lb chicken, cut into bit sized pieces
1 can coconut milk, not shaken
1 tbsp cornstarch
1 cup peas
1 cup corn

1/2 tsp pepper
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp ground tumeric
1 tsp salt

Method
1. Combine the spices in a small bowl and set aside.
2. In the food processor, combine the ginger, garlic, and onion.  Pulse until a paste is formed.
3. Place the olive oil and butter in the bottom of your slow cooker.  Place the pot from the slow cooker over your stove burner, on medium high heat.  Add the garlic, onion, ginger paste and cook for a few minutes.  Then add the spice mixture and cook for a few minutes while stirring constantly.
4. Move the contents in the slow cooker pot to one side and then add the chicken to the opposite side.  Cook the chicken slightly on all sides and then stir in with the spices.
5. Open the coconut milk and remove the cream from the top and save it in a small bowl.  Pour the remaining coconut milk over the chicken.
6. Add the corn to the mixture and place the crock pot bowl back in the crock pot.  Set on low and cook for 4 hours.
7. Add the cornstarch to the saved coconut cream and whisk together.   Stir into the crock pot and add any additional vegetables.  Cook for another half hour before serving. 

Chicken and White Bean Chili

     Fall is definitely in the air and all over our lawn!  Every time by dogs come back in the house after being outside, the wind blows in a ton of leaves.  This past weekend, we took advantage of the chill in the air and the pretty colors outside by visiting Jones' Pumpkin Farm.  My sister and her family are back in Connecticut, so we went with them.  I have gone with my sister and her kids every year since Jaxson, her oldest, was born.  It was fun to bring my own baby this year and share the experience with her, even though she slept a lot of the time. 
     Fall cooking is my favorite.  There is something inviting about making the transition from the fresh flavors of summer to the cozier, warmer dishes associated with autumn.  My friend Ali made a chicken and white bean chili over the weekend for a housewarming party she hosted.  I googled the recipe, originally from Better Homes and Gardens, but put my own spin on it...for convenience sake!

Chicken and White Bean Chili
Ingredients
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 1/2 cups water, divided
1/2-1 lb chicken breast, cooked and cut into bite size pieces
1 1/2 tsp cumin
1/2 tsp salt
1 small can green chili peppers
1 can white beans (Navy or Cannellini)
3 tbsp flour

Method
1. In a medium dutch oven, saute onion and garlic in olive oil over medium high heat.
2. Add broth, water, chicken, cumin, salt, beans, and chili peppers.  Stir everything together and simmer for 15-20 minutes.
3. Whisk together the remaining 1/2 cup of water and the flour.  Stir into the chili.  Continue to simmer for 15-20 minutes.

Cranberry Almond Scones

     A little over a week ago, my friend Kelly finally gave birth to her baby girl, Quinn.  I say finally because Kelly told me she was pregnant so early so it felt like she was pregnant all along with me.  Quinn actually arrived one day early.  Wren and I could hardly wait to meet her so on her fourth day in the world we whipped up some scones and dropped by to visit.  Quinn looks so tiny next to Wren...I guess two months makes a big difference.  At her 10 week checkup today we learned that Wren has grown nearly 3 inches since she was born and has gained a little over three pounds.  Amazing!

Cranberry Almond Scones

Ingredients
2 cups lour
1/4 cup sugar, plus 1 tablespoon for topping
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cut into 1/2-inch pieces
1/2 cup dried cranberries
1/4 cup sliced almonds
2 eggs
1/2 cup almond milk plus 1 tablespoon for the topping
1/2 tsp almond extract

Method
Preheat the oven to 425 degreesF
1.Line a baking sheet with parchment paper and set aside.
2. Lightly mix the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender. 
3. Mix in the cranberries and almonds.
4. In a separate bowl, combine the eggs, milk and almond extract. Stir into the flour mixture just until everything is moist. If the mixture feels very sticky, add a bit more flour.
5. Place the dough on a floured surface.  Form the dough into a ball and then flatten the ball into a circle.  Use a pizza cutter to cut the circle into at least 8 triangles. 
6.  Place the wedges 1 inch apart on the baking pan. Brush with the tablespoon of milk and sprinkle with sugar.
7. Bake for about 15 minutes or until golden.

Fall Desserts

     Today Wren is two months old and because it was a Saturday and we haven't had a family gathering in a while, I invited the gang over for dessert.  Since the leaves are starting to change colors and there is a chill in the air, I was inspired by the season and chose a few recipes based on classic fall flavors.

Pumpkin Blossoms
Recipe from http://www.inspiredbycharm.com

Ingredients

1/2 cup unsalted butter, softened

1/2 cup sugar

1/4 cup liquid chai concentrate

1 large egg

1 tsp vanilla extract

1 3/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp pumpkin pie spice

1/2  tsp cinnamon

22-24 Hershey's Pumpkin Spice Kisses 

Plus:

1/2 cup sugar

1 tsp pumpkin pie spice

Method
Preheat the oven to 325 degrees.
1. Cream the butter and the sugar using a mixer.  Add in the chai concentrate, egg, and vanilla. 
2. Combine the flour, baking soda, salt, pumpkin pie spice, and cinnamon in a medium size bowl.
3. Mix the flour mixture into the butter mixture.  Refrigerate for at least an hour.
4. Mix 1/2 cup sugar and 1 teaspoon of pumpkin pie spice in a small bowl.
5. Use your hands to roll the dough into 1 inch balls.  Roll each ball in the sugar mixture and then place on a baking sheet, two inches apart.
6. Bake for 13-15 minutes.  Remove right away and place a Hershey Kiss in the center of each cookie.  Allow to cool completely before removing cookies from the baking sheets.

Caramel Apple Cheesecake Bars
Recipe from http://www.the-girl-who-ate-everything.com

Ingredients

Crust:

2 cups flour

1/2 cup firmly packed brown sugar

1 cup butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tbsp, divided

3 large eggs

1 1/2 tsp vanilla extract

Apples:

3  apples, peeled, cored and finely chopped

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup butter, softened

1/2 cup caramel topping

Method

Preheat oven to 350 degrees.

1. To make the crust, n a medium bowl, combine flour and brown sugar.  Use a pastry blender to cut in the butter.  The mixture should be crumbly.  Press evenly into a 9x13 baking pan lined with aluminum foil. Bake 15 minutes or until lightly browned.

2. In a large bowl, beat cream cheese with 3/4 cup sugar until smooth. Add the eggs, 1 at a time, and then the vanilla. Stir to combine. Spread over the warm crust.

3. In a small bowl, stir together the apples, 2 tablespoons of sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
4. For the streusel topping, combine all ingredients in a small bowl.
5. Sprinkle Streusel topping over the apples. Bake 40-45 minutes, or until filling is set. 

6. Drizzle with caramel topping and let cool. Serve cold.

Crock Pot Apple Cider

Ingredients
Apple Cider
Caramel Topping
Ground Cinnamon
Ground Cloves

Method
1. Combine all of the ingredients in a crock pot.  Cook on low for 4 hours.

*I didn't include measurements for the ingredients above because it really depends on how much cider you want to make.  I used an entire half gallon of cider, about 2 teaspoons of cinnamon, 1/2 teaspoon of cloves, and three tablespoons of caramel.

The Taste Test
     Everything tasted good!  I was lazy with the cookies and didn't feel like pulling the mixer out and I didn't wait long enough to soften the butter.  The cookies seemed to come out a little flat and oddly shaped.  They tasted fine, although I'm not a big fan of the Pumpkin Spice Kisses.  They had a chemical taste in my opinion. 
     The bars were delicious but very heavy.  Before I cut the bars, I think the pan had to weigh at least five pounds!  Not a healthy recipe but what do you expect from a recipe adapted from Paula Dean!  They were very filling and a big hit.
     Everyone really enjoyed the cider.  It was warm and sweet and perfect for a cool fall evening.  Annie commented that it tasted a lot like Starbuck's Hot Apple Cider.

A Taste of Thai

     My friend Heather came for a visit from California this week.  I hadn't seen her since Arnauld and I got married, two years ago.  She planned her visit so that she would be able to meet Wren, which I was so excited about.  Heather is my forever friend-an easy friend!  We were part of the same circle of friends in elementary school and middle school but it wasn't until high school that our friendship really solidified.  We had nearly every class together throughout our four years at Stratford High.  During that time our friendship continued to grow as we studied for chemistry only to take breaks to give each other 80s inspired makeovers, worked together as camp counselors, and drove aimlessly around town in search of something to do-singing and dancing to our favorite songs.  By the time we went off to separate colleges we were the kind of friends that could go months without seeing one another only to reunite and never skip a beat.  Since we have graduated college, Heather has lived all over the place, from Ohio to Boston, to Spain.  She now calls California home and despite the distance between us, I still consider her one of my best friends in the world. 
     A few months back she asked if we could have a sleepover when she came to Connecticut and do some cooking in my kitchen.  Once again, we spent hours just chatting and catching up-slipping right back into our comfortable silliness. 

Green Lentil Soup with Coconut Milk

Ingredients
2 tbsp unsalted butter
2 medium onions, chopped
1 clove of garlic, minced
1/2 tsp dried thyme
1/2 tsp cayenne
2 tsp turmeric
1 pinch of coriander
4 cups of vegetable broth
1 1/2 cups brown lentils
2 tbsp unsalted butter
1/2 tsp cardamon
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
pepper to taste
14 oz coconut milk

Method
1. Melt 2 tablespoons of butter in a medium saucepan over high heat.  Add the onions and garlic.  Cook 5-7 minutes, or until the onions are translucent.
2. Reduce the heat slighly and add the thyme, turmeric, coriander, and cayenne.  Stir for 2-3 minutes.
3. Add the vegetable broth and lentils.  Simmer for 20-30 minutes or until the lentils are soft.
4. Heat the rest of the butter in a smaller saucepan over medium heat.  Add the cardamon, cinnamon, cloves, nutmeg, and pepper.  Stir and then add the coconut milk.  Stir until everything is combined.  Allow the soup to simmer for 15 minutes before serving. 

The Taste Test
    We also made a tilapia recipe that used curry and coconut milk but I'll have to consult with Heather to find the recipe again.  Both dishes were super flavorful due to the variety of spices used.  Arnauld even ate (and loved!) the soup.  I can't remember the last time he even tried a soup that I made.  These recipes are not for those who prefer bland flavors but perfect for a bit more of an adventure. 

Tilapia

Arnauld and Heather in the kitchen.

The pups loved Heather and quickly found comfort in her lap.

In other news, Wren took her first road trip to Maine!

Spaghetti Squash with Creamy Avocado Sauce

     One of the nice things about being on maternity leave is that I have been able to spend time with my mom during the day.  Wren and I are pretty lazy in the mornings, she likes to sleep in.  But once we get ourselves going and dressed, we usually make it to hang out with my mom for a bit right around lunch time.  This week, I brought the Red Lentil Curry that I made to share with my mom.  Today I brought a dish I made based on something I saw on Pinterest...where else?  The time spent with my mom is great because it breaks up my day and also allows us to spend some time chatting and loving Wren together. 

Spaghetti Squash with Creamy Avocado Sauce

Ingredients

1 medium sized spaghetti squash

salt and pepper

1/4 cup fresh basil

juice from 1/2 lemon

1 tbsp olive oil

2 cloves garlic

1 avocado

salt and pepper

2 tbsp water

Method

Preheat over to 375 degrees

1. Cut the spaghetti squash in half, lengthwise.  Scoop out the seeds and coat the cut side of the squash with olive oil.  Place the squash cut side down on an oiled baking sheet.  Bake the squash in the oven for 35-40 minutes.

2. Remove the squash from the oven and allow to cool down a bit.  Then using a fork, scrape out the inside of the squash.  Season with salt and pepper.

3. Combine the basil and garlic in the food processor.  Add in the olive oil and lemon juice.  Once these ingredients are processed, add the avocado, salt, and pepper.  While the food processor is still running, add enough water to thin out the sauce.

4. Stir the avocado sauce into the spaghetti squash and serve.

The Taste Test

    I left the garlic out of this recipe because my mom isn't a big fan but I bet it would add even more delicious flavor to this simple recipe.  Spaghetti squash is a nice alternative to actual pasta and this sauce is yummy!  You could use it as a dip or as a topping for other dishes such as chicken or fish.