Thursday, September 29, 2016

Best Pancakes

INGREDIENTSNutrition

DIRECTIONS

  1. Beat egg until fluffy.
  2. Add milk and melted margarine.
  3. Add dry ingredients and mix well.
  4. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
  5. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
  6. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
  7. When bubbles appear on surface and begin to break, turn over and cook the other side.
Credit: http://www.food.com/recipe/pancakes-25690

Thursday, September 15, 2016

BOMB Coconut Curry!!


INGREDIENTS

  • 1 large onion, cut into 10 wedges

  • 1 red bell pepper, cored and cut into squares

  • 2 tablespoons (30 ml) olive oil

  • 1 1/2 lb (675 g) skinless, boneless chicken breast, cut into cubes

  • 2 cloves garlic, finely chopped

  • 2 teaspoons (10 ml) chili powder

  • 2 teaspoons (10 ml) curry powder

  • 1/2 teaspoon (2.5 ml) ground turmeric

  • 1 can (398 ml/14 oz) coconut milk

  • 1 tablespoon (15 ml) honey

  • Salt and pepper

PREPARATION

  1. In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft and gold-coloured. Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper.
  2. Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 minutes. Adjust the seasoning.
  3. Serve with basmati rice.