Tuesday, February 26, 2013

Chicken Pot pie

Ethiopian curry, buy spices online, cooking curry, poultry seasoning, Mauritian curry, curry spices, sausage spices, Durban curry, Indian curry, barbeque dry rub
Home made Chicken Potpie 
This was made with chopped up chicken breast made with Harryzpices Herb Rub (http://www.harryzspices.com/) but one can use store bought left over roasted chicken.  You will need:


1 refrigerated pie crusts, softened as directed on box, whisked egg white (


1/3 cup butter or margarine
1/2 cup chopped onion
1/2 cup all-purpose flour
1/2 easpoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Juice of ½ lime
2 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/4 cups diced cooked chicken with Harryzspice’s Herb Rub
1 ½ cups frozen mixed vegetables, thawed and micro waved for 1 mins

Follow Steps: 

·         Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
·         In a saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and peppers until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
·         Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust and brush whisked egg white.
·         Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.


Ethiopian curry, buy spices online, cooking curry, poultry seasoning, Mauritian curry, curry spices, sausage spices, Durban curry, Indian curry, barbeque dry rub

Sunday, February 10, 2013

Green Soup: Full of Antioxidants

Harryzspices, Harry's spices, Curry spices, Curie Spices, BBQ Rubs and Sprinkles, Sausage spices.

Green Soup 

Green Soup: 
I am writing this recipe for health conscious friends who want to have lots of greens full of antioxidants but they can’t, simply because they turn out too watery or don’t taste right.  Throwing away water from greens is like parting with minerals, vitamins and other nutrients.  This soup is not only rich in antioxidants, vitamins, minerals but comes with high fiber content in both forms i.e. soluble and unsoluble forms.  Soup in picture is made from Kale and this is how it was made:

2 large bunches of greens (any one or any combination of Kale, Mustard greens, Collard green, Spinach, Turnip greens, and Swiss chard.)
32-36 oz (1 L) of Chicken or any kind of broth (if not just use water) and 16-18 Oz water (0.5 L).
One large Onion (any kind).
2 table spoons vegetable, canola or light olive oil.
2 table spoons of extra virgin olive oil.
Juice of 1 lime or lemon.
3-4 table spoons or one fist full of rice (any kind will do).

Add finely chopped onion in a big pot with 2 table spoons of vegetable, canola or light olive oil.  Cook on a slow heat for 5-10 minutes with occasional stirring and cover it with the lid.  Let it cook with lid on for another 15-20 minutes on low heat till onions are golden brown (almost like brown jelly).  Wash greens and remove hard veins while onions are cooking.  After onions are done pour all liquids in the pot with onion, add rice and greens. Cover the lid and let it cook on medium heat till all leaves are wilted (10-15 mins).  Open lid and press all greens to the liquid, cover lid and let it cook for another 30-40 minutes.  Let it cool down a bit, blend everything in batches (liquid, green and rice) in a blender.  Mix all blended soup in a container, add lemon or lime juice and extra virgin olive oil and mix well, while mixing adjust salt to your taste.  Your soup is ready …enjoy.  This can be stored in a refrigerator up to a week. 

Friday, February 1, 2013

Home cooking, Harryz, Harryzspices,

Our Egg Frittata is not a rigid recipe rather it is flexible in use of vegetables or herbs. Simple changes from one herb to another such as basil to cilantro can make our Frittata very different. Starting point is here but rest all is your culinary imagination. For what you see in picture I have used the following….enjoy.

Home cooking, Harryz, Harryzspices,
8 medium Chicken Eggs,  2 tbs tap water,  2 tbs spoon butter, 1 large potato peeled and ¼ inch cubed.  ¼ finely chopped onion,  ¼ small cubed Red bell Pepper,  ¼ small cubed Yellow bell Pepper, ¼ small cubed Green bell Pepper, 1 cubed Roma tomato, ¼ cup chiffonade Thai Basil, ½ cup grated cheddar and of course ¼ tsp freshly crushed black pepper. Add salt to your taste.

Spray potatoes with vegetable oil spray (to avoid sticking) and microwave them with a lid on for for 5 mins at high heat or till they are tender.  Separate them and let them rest.  Whisk 8 eggs with a whisk, stick blender, fork or any means that you can get.  During whisking add little bit of water (2-4 tbs).  After whisking add all the ingredients, mix well, check salt.  While you are doing last steps, take a 9’ pan (non stick is better but I don’t like so used regular pan) melt butter and spray some vegetable oil spray (it will help egg not to stick on pan due to soy lecithin which is part of natural lipids and is good for you).   Set oven to 400o F and turn it on.   Pour all the mix in pan on the stove and let it cook for 3-4 mins with lid on.  Place pan with lid in oven and let it cook for about 20 mins (top will be firm) with lid on, for final 5 mins remove lid.  When it appear nice and very light brownish take it out and let it rest.   After resting you can cut egg in pan itself and serve to enjoy or you can release bottom and side carefully with a thin spatula and flip it on a plate.  After flipping bottom side will be up, place another plate on top and flip it again to bring correct side up.   Cut it like a pie and ….enjoy !!