This curry chicken was a huge hit at dinner last month so I made it again this week. It’s so good I just had to share it with you! Not only is it super easy, the chicken is tender and very tasty. Feel free to adjust the spices to your own family’s taste. Hubby thinks it needs more curry but I think it was just right. Since I’m the one who does the cooking you can probably guess who wins this argument! Enjoy! Ingredients: 3 lbs chicken pieces 1 cup low fat yogurt or no fat sour cream 1 tab
Monday, August 10th, 2009 | Cooking, beef, fish, liverSpice rubs made by Adams Extract and Spice, LLC. are being recalled today because the products may be contaminated with Salmonella, a common form of bacteria that can produce life-threatening food poisoning in some consumers.The products contain ground black pepper supplied by another company, Van de Vries Spice Corporation, which has tested positive for salmonella. An initial test of pepper from the same lot had tested negative for the ba
Monday, August 10th, 2009 | Cooking, beef, fish, liverSpice rubs made by Adams Extract and Spice, LLC. are being recalled today because the products may be contaminated with Salmonella, a common form of bacteria that can produce life-threatening food poisoning in some consumers.The products contain ground black pepper supplied by another company, Van de Vries Spice Corporation, which has tested positive for salmonella. An initial test of pepper from the same lot had tested negative for the ba
Spice rubs made by Adams Extract and Spice, LLC. are being recalled today because the products may be contaminated with Salmonella, a common form of bacteria that can produce life-threatening food poisoning in some consumers.The products contain ground black pepper supplied by another company, Van de Vries Spice Corporation, which has tested positive for salmonella. An initial test of pepper from the same lot had tested negative for the bacteria, the Food and Drug Administration said. Salmonella
Silence Dogood here. We’re starting to get eggplant from our CSA (organic subscription farm), which of course means it’s time to start cooking them. Our CSA offers a nice selection, from the standard, hefty dark-purple “Italian” types through long, slender Asian eggplants to a small, teardrop-shaped, white-and-purple-streaked ‘Fairy Tale’ variety that’s a delight to see and eat. But how to prepare them? As a child, I hated eggplant—it always seemed bitter and bitterly oily. Not to mention the
