Sunday, February 14, 2010

Camp Denali Chicken Curry

This is a fun and totally American-style curry. It doesn't pretend to be an Indian curry at all. It works like a salad bar, where people load up with rice, curried chicken, and an assortment of toppings. Great for a large group. I haven't tried this, but I think tofu could easily be subbed in for the chicken.

The recipe is from my friend Wendy White, cook at Suttle Lake United Methodist Camp in Sisters OR. Wendy had worked in the past for Camp Denali up in Alaska; I believe this recipe is in the Denali cookbook "A Cache of Recipes."

Camp Denali Chicken Curry (makes 4-6 servings)

Saute in cookpot:

3 Tb butter
1/4 c minced onion
2 tsp curry powder

Blend in:

3 Tb flour
3/4 t salt
3/4 t sugar
1/2 t ginger

Cook over low heat until smooth and bubbly. Remove from heat and stir in:

1 c chicken broth (can be made with bouillon)
1 c milk
1 apple, peeled and chopped

Cover and simmer on low 5 minutes. Then add:

2 c cooked diced chicken
1/2 tsp lemon juice

Heat through. Serve with white or brown rice on the side, and bowls of assorted toppings, including:

shredded dried coconut
cashews or peanuts
sliced green onions
chopped fresh tomatoes

Grizzly photo by my friend James Hiebert, taken at Halo Bay, Kodiak Island, Alaska.

Friday, February 5, 2010


Baking this cornbread is one of my earliest cooking memories: helping my mom measure the wet and dry ingredients for this recipe and reconstituting powdered milk. I was very young. Our small "one-horse" kitchen was sunny and we used the top of a mobile dishwasher as counter space. We lived in the house my dad grew up in, a Cape Cod on Portland's NE Dekum St. All day, I would run around that house, inside and outside.

The recipe makes a hearty, earthy cornbread. It's not sweet. There are many variations; we usually made the version with 1 cup shredded carrots and the minimum amounts of eggs, honey, and oil. The recipe is fast and easy; I think it's delicious. I enjoy the cookbook Laurel's Kitchen, a basic vegetarian cookbook from the 1970's with fun woodcut illustrations. Though you wouldn't want to try all the recipes for making your own soymilk and ketchup etc, it has basic instructions for a lot of beans and grains, sides and breads.

Cornbread from Laurel's Kitchen

2 cups cornmeal
1/2 cup whole wheat flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder

1-3 Tb honey
1-2 large eggs, beaten (2 eggs makes a more moist version)
1-2 Tb oil or melted butter
2 cups buttermilk (you can sub 1 Tb white vinegar per cup of fresh milk or soy if you don't have buttermilk)

Preheat oven to 425. In a large bowl stir dry ingredients together, making sure there are no lumps of baking soda or powder. Mix liquids; add to dry ingredients, stirring until smooth (or only slightly lumpy). Turn into a greased 8" x 8" pan or muffin tin. Bake 20-25 minutes.


Add 1 C grated carrot or raw yellow zucchini. Reduce buttermilk to 1 3/4 cup.

Saute parsley, peppers, onions in the oil and add along with 1 tsp chili powder and some grated cheese. (I haven't made this version.)

"For a light, delicate New England style cornbread, use 1 1/2 cups cornmeal and 1 cup whole wheat pastry flour, plus the maximum of honey, eggs, and butter."

Illustration by Laurel Robertson from The New Laurel's Kitchen.

Tuesday, February 2, 2010

Testing 1....2....

Apparently the feed for this site is not working properly any more. I am not exactly sure why. I will do some problem solving later this week.

In the meantime, to be updated properly on new posts you will either need to check back manually or add this site to google reader. Apparently the geniuses over at google have a sneaky way of knowing when your site updates, even if the feed is not properly workings.

To conclude, for the time being it seems that all blogger updating devices probably won't properly notify you if someone posts here. Either that or it's just my computer that is broken. Let me know if any of you are having problems seeing updates too!


I think I might have solved the problem. Or at least it is a roundabout substitute for a fix. You can find the correct feed URL by scrolling to the bottom of this page, click on the Posts (Atoms) link, and copy the URL.

T.L.C. Chicken Soup

To begin with, I have to say that this is a recipe from my Mom. Yay Mom!

There is not a lot to say about this soup other than that it is one of my all time favorites. Admittedly, I am partial due to reasons of childhood nostalgia. However, I have heard claims of deliciousness from just about anyone who has tried it. It is also filling and inexpensive so you can't go wrong.


1 whole chicken, cut up, with skin removed
3-4 medium onions, chopped
2 carrots, sliced
8 cloves of garlic, minced
8 cups of water
2 cups of brown rice or quinoa
2 tbs parsley, minced
1/4 tsp cayenne pepper
4 tsp tamari


Place the chicken pieces, onions, carrots, garlic and water in a large kettle (I use a 6 quart pot). Bring to a boil, reduce heat and simmer.

After 50 minutes, add the rice parsley, and cayenne. Simmer an additional 30-40 minutes, until rice (or quinoa) is cooked. Stir in tamari at the end of cooking.

To prepare for serving, allow the soup to cool somewhat, then remove the bones from the chicken, returning the chicken meat to the soup. Reheat soup before serving. Makes about 10 cups with bones removed.

Mmm mmm good. I hope you all enjoy!