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Publication: I'm Not Martha
I've got great recipes for you!

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          I'M NOT MARTHA - Friday, January 26, 2007
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Help yourself to some great self-help videos on www.evtv1.com
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Hi! I'm Lizzy!!  and I'm not Martha!!!

I've got great recipes for you, I didn't forget, as if I would! 
I'm just trying to curry favor with your flavor buds.

I put together a nice array of tastes and courses.  Just in 
time to try over the weekend.


CHICKEN CURRY WITH CASHEWS

In this recipe adapted from Charmaine Solomon's Complete Asian  
Cookbook, ground cashews thicken the curry and give it a rich, 
nutty flavor. Both roasted and raw cashews work well, so use 
whichever you prefer.

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 lb)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately 
low heat until foam subsides, then cook onions, garlic, and 
ginger, stirring, until softened, about 5 minutes. Add curry 
powder, salt, cumin, and cayenne and cook, stirring, 2 min. 
Add chicken and cook, stirring to coat, 3 minutes. Add 
tomatoes, including juice, and cilantro and bring to a sim-
mer, then cover and simmer gently, stirring occasionally, 
until chicken is cooked through, about 40 minutes. (If making 
ahead, see cooks' note, below.)

Just before serving:
Pulse cashews in a food processor or electric coffee/spice 
grinder until very finely ground, then add to curry along 
with yogurt and simmer gently, uncovered, stirring, until 
sauce is thickened, about 5 minutes.

Cooks' note:
Curry, without yogurt and cashews, can be made 5 days ahead 
and cooled completely, uncovered, then chilled, covered. 
Reheat over low heat before stirring in yogurt and ground 
cashews.

Makes 4 to 6 servings.

Gourmet
January 2005


P.S. If you're interested we now have a forum. You can post 
comments on this and recent issues at... Not Martha forum


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SHRIMP CURRY WITH RICE

For an interesting presentation, set out bowls of some trad-
itional condiments, like chopped peanuts, toasted coconut, 
raisins and chopped bell pepper.

2 tablespoons (1/4 stick) butter
1 1/4 pounds uncooked large shrimp, peeled, deveined
1 cup chopped onion
1 tablespoon curry powder
3/4 cup whipping cream
3/4 cup bottled clam juice
3 tablespoons mango chutney
Cooked white rice
Chopped green onions

Melt 1 tablespoon butter in heavy large skillet over medium-
high heat. Sprinkle shrimp with salt and pepper. Add shrimp 
to skillet and saute until almost opaque in center, about 2 
minutes. Using slotted spoon, transfer shrimp to bowl. Add 
remaining 1 tablespoon butter to skillet. Add onion and saute 
3 minutes. Sprinkle with curry powder. Stir until onion is 
tender, about 1 minute longer. Add cream, clam juice and 
chutney. Boil until sauce is thick enough to coat spoon, 
stirring occasionally, about 8 minutes. Return shrimp and any  
collected juices to skillet. Cook until shrimp are just opaque 
in center, about 1 minute longer.

Spoon rice onto plates. Top with shrimp, sauce and green onions.

Serves 4

Bon Appetit
May 1998


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CURRY MAYONNAISE

Can be prepared in 45 minutes or less but requires additional  
unattended time.

1 cup bottled mayonnaise
2 teaspoons curry powder
1 tablespoon fresh lime juice
1/8 teaspoon cayenne
paprika for garnish

In a bowl stir together the mayonnaise, the curry powder, the 
lime  juice, and the cayenne. Chill the mayonnaise, covered, 
for 1 hour and  garnish it with the paprika. Serve the mayon-
naise with chicken or  vegetables.  Try chicken salad with 
this mayo…add golden raisins, cashews, grapes, chopped red 
Pepper...yummy!

Makes about 1 cup.

Gourmet
May 1992

CURRY CUMIN POPOVERS


1/2 teaspoon cumin seeds
2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon unsalted butter, melted
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon curry powder

With a mortar and pestle or in an electric coffee or spice 
grinder coarse 1/4 teaspoon cumin seeds.

Preheat oven to 375 F. Generously grease six 2/3-cup popover 
tins or nine 1/2-cup muffin tins.

In a bowl whisk together eggs, milk, and water and add butter 
in a stream, whisking. Add flour and salt and whisk mixture 
until combined well but still slightly lumpy, whisking ground 
cumin seeds and curry powder into batter. Divide batter among 
tins, sprinkle whole cumin seeds over popovers and bake in 
lower third of oven 45 minutes. Cut a slit about 1/2 inch long 
on top of each popover with a small sharp knife and bake 10 
minutes more.

Makes 6 large or 9 medium popovers.

Gourmet

January 1996


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It has been a pleasure to find these goodies for you.  My 
taste buds danced!

Lizzy

Questions...Comments...? email Lizzy

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To see more issues like this visit: Not Martha Archives

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