Recipes learned from Magazine

I like to check out magazines from library, especially some home & women magazines. They provide some fresh ideas for me to play in the kitchen. Due to our TIGHT budget, I tend to adopt recipes using more affordable ingredients. Here it goes!

FOR SLOW COOKER:

thai chicken legs (From Woman's Day, Jan. 2009 issue, the following recipes are also from the same issue)

Serves 4   Total: 7 to 9 HR ON LOW

1 medium onion, halved and thinly sliced

4 each chicken drumsticks and thighs (about 2 1/4 lb), skin removed [of course you can save the skin]

1 large red pepper, quartered and sliced

1 can (14 1/2 oz) petite diced tomatoes with zesty jalapenos

1/3 cup creamy peanut butter

2 Tbsp each fresh lime juice and soy sauce

1/2 tsp ground ginger

8 oz fresh mint leaves, cut in strips

1/4 cup chopped peanuts

So put everything in at once expect for the snow peas (only need 15 min. to be cooked through), mint and chopped peanuts are for garnish. 

Skewers Ideas: 

Different combinations: Chicken tenders and zucchini slices; Swordfish chunks, bay leaves, lemon wedges, grape tomatoes; large shrimp, pineapple and cubanelle pepper cubes; Thin-sliced beef round steak (rolled around scallions, then sliced) and asparagus; Lamb chunks, mushrooms, red and yellow pepper cubes; Pork tenderloin chunks, apple slices, sage leaves, red onion slices.

Dips for dunking

Thai

Whisk 1/2 cup cream of coconut, 2 Tbsp each creamy peanut butter and lime juice, and 1 to 2 tsp jalapeno hot sauce in small bowl. Stir in 1 Tbsp chopped jalapeno pepper.

Red Pepper Mayonnaise

Pulse in food processor 1/2 cup coarsely chopped roasted red pepper strips, 1/2 cup light mayonnaise, 1 small clove garlic and 1 tsp red wine vinegar. Cover; refrigerate until serving.

Cilantro Chimichurri

Pulse in food processor 1 cup packed cilantro leaves and 3 cloves garlic until finely chopped. Add 1/2 cup olive oil, 3 Tbsp each lime juice and water, 1 tsp crushed red pepper flakes and 1/2 tsp salt; process until blended.

Curry Yogurt

Pulse in food processor 1/2 cup Greek yogurt, 1/2 cup mango chutney and 2 tsp curry powder. Cover; refrigerate until serving.

Asian Soy-Orange

Mix together 1/2 cup reduced-sodium soy sauce, 3 Tbsp each dark brown sugar and water, 1 Tbsp rice vinegar, 2 tsp grated ginger, and 1 tsp grated orange zest until sugar dissolves.

 

Versatile Marinade

Serve 4

1/4 cup olive oil

1/4 cup lemon or lime juice or vinegar

2     tsp minced garlic

1/4 tsp salt

1/4 tsp red pepper flacks or ground black pepper