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Chicken Curry Crepes

January 31, 2009 By Kate 3 Comments

Unfortunately, a picture just does not do justice to this awesome meal! But take my word for it, if you like curry, this is a great way to use it!Chicken Curry Crepes
For crepes:

  • 3 eggs
  • 3/4 c. milk
  • 5 t. melted butter
  • 3/4 flour
  • 1/2 t. salt

Whisk together all of the ingredients. Melt a bit of butter in a small skillet over medium-high heat (or spray with a no-stick cooking spray). Add just under 1/4 c. batter to the skillet. Lift and tilt the skillet so that the entire bottom of the skillet is covered with batter. Cook until the top begins to look dry, about 30-45 seconds. Flip and cook another 30-45 seconds. Makes about 12 crepes.

For Chicken Curry:

  • 5 T. butter
  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • salt and pepper, to taste
  • 1/4 c. flour
  • 2 c. chicken stock
  • 1/3 c. milk or heavy cream
  • 1 T. curry powder, more or less to taste
  • 1/2 t. cayenne pepper
  • 1/2 t. ginger powder (or 2 t. freshly grated ginger)
  • 1/2 c. frozen peas
  • 1 c. frozen chopped broccoli
  • 2 boneless, skinless chicken breasts or thighs, fully cooked and diced

Melt butter in a large skillet over medium heat. Add onions and green pepper, season with salt and pepper. Cook until onion is translucent, about 3-5 minutes. Stir in flour and cook for 2 minutes, stirring frequently. Add chicken stock and milk/cream. Bring to a boil and cook about 3-5 minutes, until thickened. Stir in curry, cayenne pepper and ginger. Scoop out 1 c. of the sauce and reserve. Add peas, broccoli and cooked chicken. Cook until heated through, about 5 minutes. Let mixture cool on the stovetop about 15 minutes so that you can assemble the crepes without burning your hands.

To assemble the crepes:
Place a crepe on a plate, add roughly a 1/4 c. chicken curry mixture to the center of the crepe and roll up. Place seam side down in a casserole dish. Repeat with remaining crepes. Pour reserved sauce over the crepes (I had some extra filling leftover, so I also added the to the top of the crepes.) Just before eating, bake at 350 degrees for 20 minutes.

This crepe recipe is my basic crepe recipe that I like to make for breakfast a few times a month. I just tweaked it a little bit so that it wasn’t as sweet and it worked perfectly for dinner. In fact, we all enjoyed it so much that I’m looking forward to playing around with some different fillings for different dinners.

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Banana Raisin Bread

January 31, 2009 By Kate 6 Comments

The texture of this bread is fantastic! It stands up well to toasting and makes some wonderful French toast. I definitely recommend doubling this recipe. It is easily frozen too.

Banana Raisin Bread

  • 1/3 cup butter or margarine, melted
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup (2 medium) mashed ripe bananas
  • 3 tablespoons milk
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raisins

1. Cream the butter and sugar together for 5 minutes. Add eggs and vanilla, mix well. Add bananas and milk, mix well.

2. In a separate bowl, combine the flours, baking powder, cinnamon, baking soda and salt. Slowly stir the flour mixture into the banana mixture. Stir in the raisins.

3. Bake in a greased loaf pan at 350 degrees for 55 to 60 minutes.

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Ranch Cheesy Potatoes & Ham

January 30, 2009 By Kate 12 Comments

Unfortunately, our family loves cheese. We probably spend at least $45 a month on cheese. We also love potatoes. So this dish is at the top of our list. We have just plain cheesy potatoes as a side dish, regular cheesy potatoes and ham or sausage, and sometimes I like to mix things up a little bit with some ranch dressing. That’s what I did tonight and dinner was delicious.

The ham I used was the last of our leftover Christmas ham from the freezer. Since the dish has protein from cheese already, I can use less ham. I always pay attention to the protein combinations in a meal and cut back where I can without affecting the nutritional value. That definitely helps to keep our meals as frugal as possible.
Ranch Cheesy Potatoes & Ham

  • 6-8 large potatoes, peeled and cubed
  • 1/4 c. butter or margarine
  • 1/4 c. flour
  • 1 t. black pepper
  • 2 c. milk
  • 2 c. Sharp cheddar cheese (shredded or cubed)
  • 1 c. ranch dressing (or 1/2 c. sour cream with some seasonings, such as cumin & paprika)
  • 1 -2 c. diced ham
  • 2 T. melted margarine or butter
  • 1 c. bread crumbs

1. Place potatoes in a large pot filled with cold water. Bring to a boil and boil for about 10 minutes. Drain. (You can skip this step and just add about 30 minutes to the baking time.)

2. Melt 1/4 c. butter or margarine in a saucepan over medium heat. Whisk in flour and black pepper; cook for 2-3 minutes. Whisk in milk and bring to a slow boil. Simmer until thickened, stirring frequently. Remove from heat, add cheese and stir until melted.

3. Pour cheese sauce into a large bowl and add the ranch dressing (or sour cream); stir until combined. Stir in the potatoes and ham. Pour into a casserole dish, cover with foil and refrigerate until an hour before dinnertime. Or, place in a 375 degree oven and bake for about an hour, until potatoes are fork-tender.

4. Combine melted butter or margarine with the breadcrumbs and sprinkle over the casserole. Bake for another 10 minutes.Stop by Biblical Womanhood for more Frugal Friday and The Grocery Cart Challenge for more recipes.

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