Instant Pot Magic: Coconut Curry Chicken with Potatoes & Carrots

Can you cook oriental cuisine in an Instant Pot? I decided to find out by cooking “Coconut Curry Chicken with Potatoes & Carrots” in my new kitchen appliance. And I was pleased with the results of my “Americanized” dish. The flavors of coconut milk, yellow curry and chicken combine to make a nicely seasoned main dish. The recipe comes from a college roommate and is one of my favorite oriental-inspired dishes. Typically potatoes are included in this recipe. My roommate, Lucy, also added carrots and onions. Serve the chicken with rice — even though it contains potatoes. Had I known that cooking with an Instant Pot was so incredibly easy, I might have purchased this kitchen appliance several years ago.

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Fried Chinese Wonton Appetizers with Buffalo Hot Sauce

Here’s a tasty appetizer for a the Chinese New Year which is on Saturday, January 25. I paired Fried Chinese Wonton Appetizers with Buffalo Hot Sauce. It is sort of an unusual combination — but the wontons served with homemade hot sauce is just right. I am particularly pleased with my attempt at making “Buffalo Hot Sauce.” Continue reading

Eating Responsibly: The “More-with-Less Cookbook”

Back in the 1980’s, I was given a copy of the “More-with-Less Cookbook”. As I read  the cookbook’s preface, a light-bulb flashed. It was my introduction to eating responsibly to conserve our planet’s limited food resources. And years later, the message is still relevant. The recipes are good ones, too. I became curious to learn if other folks use the cookbook and discovered that this well-traveled cookbook is the “go to” recipe book for many families. A good cookbook never hides on the shelf.Caroline with cookbook IMG_1711 - cropped x 2 Continue reading