21 January 2015

The Interval

So... We're home for a short interval, then on to Napa. I get the chance to re-center, focus, and to prepare and eat some homemade meals. CA is always appreciative when I deign to cook.

Tuesday night, I managed this...

Easy Cream of Broccoli Soup and Gluten-Free Peach Crepes.









The basis for my gluten-free crepes.

Filled with peach jam.

The crepes are a bit fragile. No gluten does that.
The Easy Cream of Mushroom Soup was a concoction I put together when we were at the beach many years ago. Just a few ingredients, and yet tasty and filling. This time, I actually did the mirepoix, but in the past I've just sautéed onions. The proportions are as follows:

Easy Cream of Broccoli Soup
1 cup Carrots, sliced or diced
1 cup Celery, thinly sliced
1 cup Sweet onion, diced
3 T. Butter
1 bag Broccoli, frozen
1 can Cream of Mushroom soup
1-1/4 cup Half-n-half, or milk (as preferred)
Salt and pepper, as desired.
  1. Sauté vegetables until somewhat soft.
  2. Stir in Cream of Mushroom soup.
  3. Add soup and milk.
  4. Heat through.
  5. Season to-taste.
  6. Blend together until mixture is still somewhat lumpy.


Gluten-Free Peach Crepes
1 egg
1 cup Milk
3 T. Butter, melted
3/4 cup King Arthur Gluten-Free Pancake Mix
Peach jam
  1. Mix liquid ingredients together.
  2. Stir in pancake mix, stir just until dry ingredients are mixed in,
  3. Measure 1/3 to 1/2 cup of batter onto oiled and heated crepe pan.
  4. When top of crepe is almost dry, spoon on 1-2 T of peach jam.
  5. Gently filed crepe in half and then quarters.
  6. Makes approximately 4 crepes.

I got a late start this morning and CA had gone about his errands and appointments, but I made this for myself...

Eggs-in-baskets. Gluten-free, Udi's bread.


Then for dinner tonight...

My Americanized version of chicken curry.

Mise en place.

I chopped the chicken while the sweet potatoes roasted in the
oven at 400º. And, this time I sautéed the apples separately.

After the chicken was almost cooked through, I added the onions.

Chicken, onions, apple chunks, white raisins, and curry paste.
About 1/3 of the jar, or to-taste.

Our curry paste, of choice.


First time I've tried this. Worked fine.

The fresh Cilantro really kicked it up.

Our chutney, of choice. Quality and price.

We've experimented with adding sweet potatoes to the sauté raw and boiled slightly. The results were under-cooked and over-cooked. This time, I oven-roasted the sweet potato chunks in a bit of olive oil. I then placed the Jasmine rice and roasted sweet potatoes side-by-side into the bowl and ladled the  curry over.

Chicken Curry
2 sm Sweet Potatoes, diced
Olive oil
1/2 med Onion, diced
1 med Apple, diced
1 cup Raisins, white
1 cup Peas, frozen
1 whole Chicken breast, boneless; diced
Olive oil
Salt and pepper (for chicken as it sautés)
1/4-1/3 cup Curry paste
1 can Coconut milk
Cilantro, chopped


  1. Oven-roast sweet potatoes at 400º until soft and slightly browned.
  2. Sauté apple chunks separately in olive oil, if desired.
  3. Sauté chicken breast chunks until almost cooked through; add onions and continue sautéing until onions are translucent.
  4. Add apple chunks to chicken-onion mixture; stir in curry paste.
  5. Stir in raisins and peas. Heat through.
  6. Pour in coconut milk and heat thoroughly.
  7. Serve over both rice and sweet potatoes.
  8. Sprinkle on Cilantro, if desired.


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