Curry Chicken, Asparagus, Cheesecake

April 2015

Melissa Sherwood

Basil Chicken in Coconut Curry Sauce

INGREDIENTS

·         3 skinless, boneless chicken breast halves

·         2 teaspoons curry powder

·         1 teaspoon salt

·         ½ teaspoon pepper

·         ¼ teaspoon chili powder

·         1 medium red onion, chopped

·         5 cloves garlic, minced

·         2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)

·         1 tablespoon olive oil

·         1 14-ounce can light coconut milk

·         1 tablespoon cornstarch

·         1 tablespoon dried basil

·         1 teaspoon grated fresh ginger

·         3 cups hot cooked rice

DIRECTIONS

1.    Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

2.    In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

3.    Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Cheesecake Factory Carrot Cake Cheesecake
Makes one 9 or 10" cheesecake

Cheesecake:

·                     16 ounces cream cheese (at room temperature)

·                     3/4 cup granulated sugar

·                     1 tablespoon flour

·                     3 eggs

·                     1 teaspoon vanilla

Carrot Cake:

·                     3/4 cup vegetable oil

·                     1 cup granulated sugar

·                     2 eggs

·                     1 teaspoon vanilla

·                     1 cup flour

·                     1 teaspoon baking soda

·                     1 teaspoon cinnamon

·                     1 generous pinch of salt

·                     1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved

·                     1 cup grated carrots

·                     1/2 cup flaked coconut

·                     1/2 cup chopped walnuts (I omitted)

Pineapple Cream Cheese Frosting:

·                     2 ounces cream cheese, softened (I used 4 oz.)

·                     1 tablespoon butter, softened

·                     1 3/4 cups powdered sugar, sifted

·                     1/2 teaspoon vanilla

·                     1 tablespoon reserved pineapple juice (I used 2 Tbsp.)

·                     Dash of salt

1. Grease a 9 or 9 1/2 inch springform pan. Set aside. (I used a 10" pan so my baking time was slightly reduced)

2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

3. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

4. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife.

5.Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

6. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.