You can find lots of variations on this red kidney bean curry online at Indian cooking sites, etc. This is the only recipe I can vouch for. Mixing up just the right balance for a curry I'm finding is very difficult. Also, for some reason I am just much more in love with the flavors of the Mediterranean. Here's another recipe I make in the crockpot. It is a soup, but pretty thick. Black Bean Soup with Red Paprika Sauce 1 lb. dried black beans, soaked overnight and drained. 8 cups water or broth (I always use mild veggie broth) 2 chopped med. onions 2 ribs celery 2 cups chopped tomatoes 2 TBLSP paprika 2 tsp. ground cumin 2 bay leaves 1/2 cup cilantro 1 cup corn Simmer beans and veggies until beans are soft. Then add tomatoes and spices and cook a couple hours more. Add the red paprika "sofrito" after the soup is done, just before serving. Do not add peppers to the dish while it's slow cooking, because peppers get bitter made in a slow cooker. I basically throw in everything except the tomato into the crockpot, add the tomatoes towards the end, and then when it's finished I stir in the Red Paprika Sauce. Yummo! Part of the charm of this soup comes from having good paprika on hand. If you miss a smokey taste in your black bean soup you can throw in some chorizo or ham or something. Being vegetarian, I sometimes add a tiny dash of fake bacon bits. Or fake sausage. But this soup I like plain. Red Paprika Sauce 2 TBLSP olive oil 1 large red pepper, diced 3 scallions, minced 2 tsp. paprika, or less, to taste 2 tsp. salt 2 TBLSP lime juice Sautee the peppers and onions in the olive oil and add the paprika, salt and lime juice at the end. Stir into the black bean soup. That's what gives this soup its yumminess, the addition of this fresh herb sofrito at the end. Here's another one that is easy and hearty, but I don't make it because it takes me so long to eat it up. Bean Cornbread Crockpot Casserole from vegetarian.about.com Serves 6 1 med. onion, chopped 1 med. green pepper, chopped (add at the end to the crockpot) 2 cloves garlic or 1/4 tsp. minced garlic powder 1 16 oz. can of kidney beans 1 16 oz. can of pinto beans (I'm not a pinto bean fan so I probably would use black beans) 1 16 oz. can chopped tomatoes 1 8 oz. can tomato sauce 1 tsp. chili powder 1/2 tsp. black pepper 1/2 tsp. prepared mustard 1/8 tsp. hot sauce or chopped jalepeno to taste Cornbread topping to be added at the last 1.5 hours of cooking. 1 cup yellow cornmeal 1 cup all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1 TBLSP sugar 1 1/2 cups milk 2 eggs 3 TBLSP veg. oil 1 can cream style corn (8 oz. can) Lightly grease crockpot. Add bean chili ingredients except peppers. Cook 8 hours on low. Add peppers and cornbread topping for the last 1.5 hours. Cook on high for the last 1.5 hours. (Directons sound kind of confusing but I think this is one of those "throw it in the crockpot and go to work and have dinner ready when you get home" recipes. So basically cook the bean chili all day on low in the crockpot, and when you get home make the cornbread topping and add the peppers. I'd sautee the peppers.) But I don't cook at all on the weekdays, so I made this on the weekend and adjusted the times accordingly. I cook the chili for 5-6 hours on low, then add the cornbread crust and the sauteed peppers, finish it off, and have it for Sunday dinner. And Monday, and Tuesday, and Wednesday, and Thursday, and Friday. Which is why I don't make this often!

Here are a few of my favourite recipes using boneless chicken breasts. Home Cookin Chapter: Recipes From Thibeault's Table Chicken or Veal Piccata ============ 4 veal scallopini, pounded thin flour seasoned with salt and pepper olive oil garlic 1 cup chicken broth lemon zest juice of one lemon Capers or Green Peppercorns 1/4 cup fresh chopped parsley Note: Substitute Chicken or Pork tenderloin for for the Veal . Bring Chicken broth to a boil and add peppercorns if using. Allow to sit for 10 or 15 minutes to soften. Heat oil in Skillet. Dip veal into seasoned flour and saute one or two at a time, quickly on each side. Remove from pan. If the drippings in the pan are too brown, clean out pan before continuing. Heat tablespoon butter and add minced garlic, saute for 30 seconds, do not brown. Add chicken broth with peppercorns and simmer until reduced. Add lemon zest and lemon juice. Place the meat back into pan and simmer until reheated. If using capers instead of peppercorns, add now. Sprinkle with fresh chopped parsley Serve with either a side of pasta or with potatoes and vegetables Home Cookin Chapter: Recipes From Thibeault's Table Chicken Souvlaki ================ Chicken breasts Fresh minced garlic dried oregano lemons olive oil Salt Pepper . Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers. Rub with fresh minced garlic and dried oregano Squeese fresh lemons over chicken and some olive oil Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb Home Cookin Chapter: Recipes From Thibeault's Table Spicy Chicken Cakes with Horseradish Aioli ========================================== Spicy Chicken Cakes with Horseradish Aioli ========================================== * Posted by doucanoe (My Page) on Tue, Jul 31, 07 at 8:38 Spicy Chicken Cakes with Horseradish Aioli CAKES 2 (1 1/2-ounce) slices whole wheat bread 1 pound skinless, boneless chicken breast 1/4 cup chopped fresh chives 3 tablespoons low-fat mayonnaise 1 teaspoon Cajun seasoning 1/4 teaspoon salt 2 large egg whites 2 teaspoons canola oil NOTE: I used real Helmans, not low-fat and I added a minced garlic clove and cayenne pepper in place of the cajun seasoning. NOTE: Made my own Aioli. A garlic Lemon Aioli using the extra egg yolks, and adding 3 large cloves of garlic, fresh squeezed lemon juice, lemon zest salt, pepper and olive oil. AIOLI: 2 tablespoons low-fat mayonnaise 2 teaspoons prepared horseradish 1 teaspoon bottled minced garlic 1/8 teaspoon salt To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

Islay, that's what I thought. We do make Italian sausage, but mostly with pork. I've used the same recipe with chicken, though, and found that thighs actually make better sausage, the breast is simply too lean unless you add fat. The chicken tarragon sausage here one calls for pork fat in addition to the chicken, but I left it out. It comes from a really good sausage making website, http://www.lpoli.50webs.com/Sausage%20recipes.htm, I've used several of their recipes and they were all good. This is "our" Italian sausage recipe, though, Elery tried to make it taste as much like the Italian sausage at the Italian grocery store/deli he worked at when he was a teenager. I taste as I go, cooking tiny bits and adding, as you can't take anything out. It works as well with chicken as it does with pork and it has Asiago cheese for a bit more moisture. Grind about 5 lbs of pork, I leave some of the fat in, but not nearly what the experts say I should, I like it lean and the cheese adds some moisture I think. I add maybe half a bottle of Moscato, a couple of cups of finely grated Asiago cheese. Elery toasts the fennel, I like fennel so we use about 1/4 cup, I think. Add a couple of tablespoons of tarragon, some salt and pepper, garlic. Start with a little garlic, then add until you like it. Cook just a bit and adjust seasonings to suit your taste. We make a sweet Italian, so Ashley likes it with a couple of tablespoons of sugar added. I can do without that. Have fun! Annie

I helped Paul move some furniture. He had hip replacement surgery last year, and still has to take it easy. As a thank you, I got a ride in a Maserati, and lunch at Taco Bell. Loved the first... and the second filled the belly. LOL Then we did a ride around the lake. Moni