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Candied Spiced Pecans

These spiced pecans are from China Grove, NC. A friend of our has a grove of pecans that produced a bumper crop this year. The three boys use the pecans to raise money for music instruments. So it is a great cause to support.

Pecans are common throughout Kirby

I look forward to the Helms Farm Pecans every year.

There are so many spiced and candied nut recipes out there, you can modify any one of them to fit your tastes. Personally, I love the sweet, salty, slightly hot flavor of these nuts. The warm spices enhance the amazing flavor of the roasted nut, the chili powder gives a slight amount of entertaining heat and the sugars make them indulgent.

Imagine these with fresh pears and bleu cheese! Now, that is an amazing platter to put out with pre-dinner wine and champagne.

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Candied Spiced Pecans

Pre-heat the oven to 300°F.

Line a baking sheet with parchment or use a silpat.

  • 1 ounce egg white (1 white from 1 large egg)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (light or dark)
  • 1-1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 pound raw pecan halves

Beat the egg white to soft peaks. If it is properly beaten, there will be no liquid in the bottom of the bowl.

Tip: Wipe the bowl and beaters with vinegar to remove any possible oils that may be on the surface. This will ensure a successfully beaten egg white.

While the egg white is beating, mix the sugar and spices in a small bowl.

Beaten egg whites mixed with seasonings.

Beaten egg whites mixed with seasonings.

When the egg is properly beaten, add the seasonings.

Fold in the pecans and toss to evenly coat all of the nuts. Separate any nuts that stick together.

Spread onto a lined baking sheet and roast in the oven for 30 minutes. Stir them occasionally for even roasting.IMG_4831

Cool, separating any nuts that stick together again after roasting.

Package and present as a wonderful gift for anyone!

Please be aware that if you put these out for a party, they will disappear fast! I suggest you save them for a small group.

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Series: How To Cook Thanksgiving Dinner: The Main Item

This is a series of links to recipes, videos and more for creating your perfect holiday feast. The first one is for the main item, the turkey, crown roast or whole roasted cauliflower for a vegan option.Nut Crusted Fresh Fruit Tart

Following series over the next few days leading up to the big day, will be the following posts:

  • Vegetables and side dishes
  • Breads and rolls
  • Desserts
  • What to do with left overs

Whether this is your first Thanksgiving dinner or your 50th, here are some tips and recipes for making the feast stress free.

I’m linking to the posts I’ve published over the years so click the links and create the Perfect Thanksgiving meal!

Let’s take a look at The Main Item

How to Roast a Turkey – a Step by step guide, with pictures.

Remember to click on the links for the full posts!

Of course if you don’t eat bacon, don’t use it, but it sure is delicious! If not using bacon, be sure to baste the bird every 1/2 hour. If the skin gets to dark, tent it with foil.

Tips for the Turkey:

  • Order fresh organic birds well in advance
  • If getting a frozen bird, allow it 3-4 days to thaw in your refrigerator
  • If brining your bird, remember to keep it cold
  • Open up all the cavities and remove any packets of innards, necks etc, from the inside, use these to make stock for gravy
  • Allow ample time to roast the bird and to let the bird rest at least 20 minutes before you start carving.
  • Save the bones to make stock. I love making stock on a cold dreary day. It makes everything smell so warm!

Turkey Roasting Chart for unstuffed and stuffed birds: Calculate your roasting time with this chart http://www.foodsafety.gov/keep/charts/turkeyroastingchart.html

Cover with bacon strips to baste the turkey during the initial phase of roasting. Remember the large bird will roast for several hours. After the first 2-3 hours, the bacon will be done, remove it and this becomes the "cooks treat". Continue roasting the bird, basting every 30-40 minutes. The skin will crisp and become golden brown. If the skin starts to get too brown before the bird is done, tent it with foil.

Cover with bacon strips to baste the turkey during the initial phase of roasting. Remember the large bird will roast for several hours. After the first 2-3 hours, the bacon will be done, remove it and this becomes the “cooks treat”. Continue roasting the bird, basting every 30-40 minutes. The skin will crisp and become golden brown. If the skin starts to get too brown before the bird is done, tent it with foil.

If Turkey isn’t on your menu but a Crown Roast is,

Here is a video from Charlotte Cooks on How to make a Crown Roast of Pork or Lamb (Mint Sauce recipe on the site)

Watch it here:

Tips for the Crown Roast:

  • Be sure to order your roast well is advance from your butcher. These aren’t typically an “off the shelf” kind of item. they will even french the bones (recommended) and tie it for you, just ask.
  • Use your favorite stuffing
  • Use a meat thermometer to cook it just right:
    • Rare: 135°F remove at 125°F and allow carry over cooking to reach 135°F
    • Medium Rare: 140°F Remove at 135°F and allow carry over to reach 140°F
    • Medium: 145°F Remove at 140°F and allow carry over to reach 145°F
    • Mid well to well 150°F and above. It is suggested to remove the number of well done portions from the others and finish those later rather than subject the entire roast to well-doneness disaster.
  • Carry over cooking is when the internal temperature of the meat continues to rise after it is removed from the oven.
  • Allow the roast to rest at least 20 minutes before slicing.

If a vegan meal is on your menu, you can Roast a Whole Cauliflower.

We love this and have it often during the year.

Tips for the Vegan Roast:

Plated roasted cauliflower

Plated roasted cauliflower

  • Buy large unblemished organic cauliflower; it really has the best flavor.
  • Use Greek yogurt, it’s thicker. Or drain plain yogurt in cheesecloth or a strainer over night to thicken it.
  • Use any leftovers to make a delicious soup!

 

So! There are some ideas for your main menu item on the Thanksgiving table.

Next up: Vegetable side dishes!

Happy Holidays!

#thanksgiving #thanksgivingrecipes #thanksgivingdinner #howtoroastaturkey #howtomakeacrownroast #stuffing #holidaymeal #veganroast

 

 

 

Eat Fresh! What’s in Season Now: November 2014

Eat Fresh! What’s in Season Now: November 2014

Fall colors are in full swing, we are anticipating the first frost and freeze.

Today, the first day of November is rainy, cold and there are flurries in the forecast.

It’s a great day to pull out the crock out and put on a warming soup or maybe Chai tea.

Gather these things to make Chai. include black tea or burdock root or another herb if you prefer.

Gather these things to make Chai. include black tea or burdock root or another herb if you prefer.

If you’re heading to the market this month, here’s what you’ll find in season:

Apples: We’ve had some amazing local apples! The flavors this year are so delicious. Eat them raw, slather with almond butter and toasted almonds, make pies, turnovers or apple dumplings. Apple DumplingGrab extra to make apple butter for Christmas.

Apple Snack!

Apple Snack!

Beets: What a powerhouse of nutrition. Red, gold, big or baby beets, roast them, peel them , eat them. Make salads, pickles, noodles, you will feel your blood getting healthier with every tasty mouthful. Don’t toss those green tops! Chop the stems and saute, cook the greens like you would spinach, wash and saute until tender. I love the greens with a splash of Ume Plum Vinegar.

Bok Choy: This season is closing very soon due to frosts and cold weather. Grab some for stir fry, use instead of plain green cabbage in making bok choy slaw.

Brussels Sprouts: OK, try shredding them, saute with shiitake mushrooms, onions and pecans.

Put pecans on top

Put pecans on top

Use them in making slaw to. Get them before the freezes set in!

Kale and cabbages at the market

Kale and cabbages at the market

Cabbages: Fresh available through mid December. Time to make some sauerkraut! A good New England Boiled Diner with potatoes, celery, onions, carrots, cabbage and brisket would be nice on a chilly evening. Sweet and Sour Cabbage is great with roasted pork or pork chops, sautéed onions and apples. (See, staying seasonal!)

Collard Greens: My favorite choice for Meatless Mondays! Boiled collards, pinto beans and organic blue cornbread.

Greens from the market

Greens from the market

Yummy! Don’t salt the water you cook the collards in so you save it to use as a base for vegetable soup. Being November, chilly days are surely ahead. Nothing smells better or warms you better than homemade soup. Except chopping and burning wood.

Cranberries:

3 Cranberry sauces from left to right: Orange Cranberry, Easy Cranberry Sauce and Sherried Cranberry Sauce

3 Cranberry sauces from left to right: Orange Cranberry, Easy Cranberry Sauce and Sherried Cranberry Sauce

Although not local, these fresh berries only appear for a short while. Buy several bags and freeze them now for later. Make a batch of Cranberry Liquor or use left over cranberry sauce to make these oatmeal cranberry bars.

Oatmeal Cranberry Bars

Oatmeal Cranberry Bars

 

 

Cucumbers: Going quickly!

Greens: All kinds from whatever was planted in late summer for fall harvest. Make soup or saute yourself up a big bowl.

Fresh Herbs: Grow some of your own. Fresh herbs are expensive and why waste an entire bunch if you only need a leaf or a pinch? Besides having herbs growing in your kitchen is pretty darn cool. You’d be surprised how easy it is.

Kale: One of my favorite greens cooked or raw. If you’re prone to kidney stones, be careful as too much kale may encourage stone formation. Add dried cranberries to your kale salads.

Massaged Kale Salad

Massaged Kale Salad

Saute it with bacon and onions or use Kale in soups, it’s quite delicious! Crispy kale chips are another way to use this amazing leafy green.

Lettuce: Tender lettuce will be gone once freeze happens. While you can buy lettuces year round, you may notice a slight price increase for it not being local.

Mushrooms: Only until the end of the month. Duck kale white bean soup 031

Mustard Greens: Spicy and greatly nutritious! If you don’t like how spicy they are, tame them by combining with kale, collards or other greens.

Napa Cabbage: Another good green about to retire for the season. I like this lightly blanched, stuffed and steamed.

Peanuts: Year Round, good source of protein. Have you ever made your own peanut butter?

Pecans: Pecan pie is just around the corner with the holidays fast approaching. Store your fresh pecans in a tightly sealed bag in the freezer for longer storage.Make Spiced Pecans for holiday gifts or make Pecan crusted okra for a new way to serve okra.

Pecan Crusted Okra

Pecan Crusted Okra

Radishes: One of my favorite salad vegetables, but try slicing them on a ham sandwich. Top a piece of lightly buttered bread with thinly sliced radishes, you’ll thank me later.

Romaine: Lettuces planted in the fall for the second planting, are coming to an end. Leaves should be strong and dark green.

Snow Peas: A crispy tasty treat. I love these as a nibbling snack or quickly saute. Be sure to “string” them before eating or cooking.

Snow Pea Tips: A trendy garnish for your plates

Spinach: Before the freezes set in for the winter, you’ll still find fresh spinach. Saute it, make omelets, spanikopita or spinach salads

Inside a baked garnet sweet potato; isn't that a great color?!

Inside a baked garnet sweet potato; isn’t that a great color?!

Sweet Potatoes: Available all year. Make Oven Baked Sweet Potato Fries; save on fat and full on flavorSweet potatoes

Turnips: Roast turnips to bring out their sweetness. Mash carrots, turnips and potatoes together for a fun change to mashed potatoes

The foods are changing from light fresh foods to hearty, sometimes long cooked foods. The aroma of a simmering soup, a slow roasting chicken or pork roast is comforting and warming as the seasons change.

Thanksgiving is this month; time to reflect and express appreciation and gratitude for all you have in your life. With delicious produce still in the markets, plan your Thanksgiving menu around what you discover fresh.

The farmers will appreciate it.

#freshfood #whatsinseason #eatinglocal #eatrealfood #wholefood #realfood #seasonalfood #apples #cranberries #winteriscoming #staywarm #makesoup

mailboxes in winter

#happyhealthyholidays #healthyholidays

 

 

 

 

 

 

 

Eat Fresh! What’s in Season NOW: October 2014

Fall is in the air!

Fresh Crisp Fall Apples

Fresh Crisp Fall Apples

A nip in the morning, time to grab a light jacket.

Here is a quick listing of what’s in season now.

These are the things you should be seeing in the markets, things that are growing locally.

Click on the links for recipes and other great information while you read the list!

Apples – Quite abundant for apple dumplings  and apple sauce now through February. Find an orchard and go apple picking!

Beets –  get some baby ones and roast them. So delicious! Pickle some for later. Ummm

Pickled beets

Pickled beets

Apples on display

Apples on display

Bok Choy – debuts mid month! Make a refreshing salad of crisp stir-fry

Cabbage – plenty on hand until mid December. Try your hand at making Sauerkraut or Kimchee

Cherry Tomatoes – these juicy gems will be gone by November. I’ve witnessed my plants slowing way down in production. Enjoy them now!

Collards – A year round favorite green. Make some cornbread, cook up some pinto beans, add simmered collards and YUM! You’ve got quite a meal.

Cucumbers – are saying good bye. As in days of yore, if you haven’t put up your pickles yet, you’re almost out of time!Chow Chow Pic

Greens – Like cooler weather so there should be a good selection through mid December. Time to fortify.

Herbs – There are many you will find in the markets. They are quite easy to grow so you should consider a small container of herbs for your kitchen.

Indian Corn – for decoration

Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

Kale – Hearty and healthy; abundantly available. Make salads, stews, soup,  smoothies, chips, saute it, wraps. . .

Lettuce – makes another quick season before it gets too cold.

Muscadine Grapes – nearly gone. Freeze some for holiday punch bowls and drinks. Crush, simmer and extract the juice. Make sorbet to die for. Definitely worth doing

Muscadine grapes

Muscadine grapes

Mushrooms – you should be seeing a nice supply through the end of November

Napa Cabbage – shows us a quick cool season until mid December when the deep cold sets in with shorter sunlight hours

Peanuts – Seems these are always available

Pears – Nice juicy pears are around until the end of October. Poach a few, can a few more for winter treats.

Persimmons – The perennial Fall Favorite to those who like them. Honestly, I don’t get it.

Pumpkins – Yay! I get them for carving, roasting, eating, I plant succulents on them, decorate with them. After Thanksgiving, I paint them Christmas colors.

Painted Pumpkins Lined up to dry

Painted Pumpkins Lined up to dry

Radishes – There should be a bunch of radishes this month. I love the French Breakfast Radish. Yeah.

Raspberries – Fresh and short lasting. Enjoy them, freeze them but that’s just not the same as fresh. Gotta love those little seeds!

Romaine – Another lettuce for the Fall season. Practice your Caesar Salad skills.

Caesar Salad

Caesar Salad

Snow Peas  – Toss some into your Stir-fry, I like to snack on them like chips. So crisp and delicious!

Spinach – Add just a pinch of fresh grated nutmeg to your spinach for an awesome flavor compliment. Just a small pinch is all you need.

Sweet Potatoes – Available all year.

Tomatoes – If you grow them, watch for the first freeze and pick whats left. Make Green Tomato Chow-chow or Green Tomato Pie (tastes just like apple!)

A delicious Green Tomato Pie

A delicious Green Tomato Pie

Turnips – add some to soup, mash some with your mashed potatoes. Toss some into your greens as they cook. My favorite, Pickled Turnips!

Pickled Turnips

Pickled Turnips

This, is the list for the Piedmont area of North Carolina.

What’s growing where you live?

#localfood #eatfresh #healthyeating #freshfood #seasonalfood #localfarmers #farmersmarkets #freshfruit #freshvegetables #whatsinseasonnow

 

 

 

 

 

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

 

This is a delicious way to serve a whole roasted cauliflower. Instead of drying out in the oven, the spicy yogurt dressing serve as a marinade and a tasty barrier holding all the yummy juices inside.

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

The yogurt dressing will turn golden brown when the cauliflower is done. Pierce carefully with a slim knife to test for tenderness all the way through.

Do not over-cook, you don’t want the vegetable to fall apart and be mushy.

Each head of cauliflower will serve 4 people generously, 6-8 as a side dish.

This would make a fun “roast replacement” for any vegetarian (not vegan due to the yogurt) meal.

Plated roasted cauliflower

Plated roasted cauliflower

Here’s what you need:

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

  • Servings: 4-6
  • Time: 1 hour
  • Difficulty: easy
  • Print

Ingredients:

1 head cauliflower
2 cups plain Greek yogurt (or drain plain yogurt so it is nice and thick.)
Zest and juice from 1 lime, more if your taste prefers
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon black pepper

Method:

Preheat the oven to 400°F.

Line a small baking sheet with parchment paper. Set aside.

Very Tasty!

Very Tasty!

Trim the base of the cauliflower to remove any green leaves; trim so it sits flat.

In a medium bowl, combine yogurt with the lime zest and juice, chili powder, cumin, garlic powder, onion powder, salt and pepper.

Spread the mixture all over the cauliflower; use a brush or your hands to smear the marinade evenly over the surface. Save any extra for serving later.

Place the cauliflower on the prepared baking sheet and roast for 40-45 minutes in a 400°F. The surface will be dry and lightly browned. The marinade will make a crust on the surface of the cauliflower.

Place the cauliflower on the serving platter and cool for 10-15 minutes before serving.

Slice the cauliflower into wedges and serve with a fresh green salad.Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

Serve any extra yogurt marinade on the side of the roasted cauliflower; add good quality bread and you’ve quite a meal.

Try this for Meatless Monday!

#wholeroastedcauliflower #roastedvegetables #cookingvegetables #cauliflower #meatlessmeals #meatlessMonday #vegeterianmaindish

Eat Fresh – What’s in Season NOW! September

Here is a quick run down on Eating Fresh – What’s in season now, September 2014.

Every where you look, people are trying to eat better.

To be an educated eater, you need to be aware or what fresh #fruitsandvegetables are available according to season.
Simply going to the grocery store or that busy farmers market on the corner isn’t a good way to determine what is in season. Food gets shipped in from all over the world so the availability seems season-less.

Eggplant and Okra

Eggplant and Okra

Knowing what is in season and that winter would be the “bleakest” food season; you can prepare and plan to have a pantry full of amazing things. But that’s another discussion.

Summer is winding down, days are getting shorter. Tomatoes are in full swing, melons are ripening on the vines.
Okra is growing over your head the plants have become so tall!

Here's what you can buy fresh from the garden in September:

Click on the hyperlinks to get fun, interesting ideas and recipes.

  • Apples- are coming in, crisp and fresh! Look for more varieties in the market as fall progresses.

    Apples on display

    Apples on display

  • Blackberries– soon to be gone! Make some Blackberry Sage Jam for a cold winter morning.
  • Cabbage – a good winter staple
  • Cherry Tomatoes – great for salads, snacking, roasting or sauté – abundant now through first frost
  • Collards – Simply an amazing green to simmer and eat with beans and cornbread, ’nuff said! Don’t forget the hot pepper vinegar!
  • Cucumbers– until first frost, time to make some pickles. Here’s a primer to get you going.
  • Figs–  get them quick! They are almost gone. Fig and lemon jam will capture their essence, or simply do whole figs in syrup. Wrap them in prosciutto. . .
  • Green Onions I find they winter ok if you grow them yourself. For fun, try sprouting the root end again by putting it is a small glass of water, it grows!
  • Greens– Easily available, get baby varieties to eat raw
  • Herbseasily available in most varieties. Mint may be dying back, Basil is trying to seed. Freeze fresh herbs in ice-cube trays for winter use.
  • Indian Corn– begins to hit the market through October
  • Muscadine Grapes– Short season, all-time favorite regional treat. Freeze some for Halloween, use them as ‘eyeballs’ in the punchbowl or drinks.
  • Mushrooms– Late summer varieties rich flavors!
  • Mustard Greens– start coming in mid-September. Try some for a spicy different taste.
  • Peaches– leaving the market soon. Get your fill now! Make some fresh peach ice cream this weekend and serve it over warm peach cobbler or pie.
  • Peanuts– a year round favorite, raw, roasted or boiled.
  • Pears– the best pears are just starting to show up. Pears will only be here a short while, through October.
  • Persimmons– tricky to get just right, those who do love them!
  • Pumpkins– YAY! I adore pumpkins, eating and decorating and carving, flesh seeds and all! (Check out the links! You’ll have fun, promise!)
  • Raspberries– Almost gone until next year. Freeze some.
  • Snap Beans– Coming to an end of the season. I adore green beans and freeze some for winter. I think canning them makes them to soggy.
  • Yellow Squash– I know some aren’t sorry to see these go. Still available through mid October.
  • Sweet Corn– the symbol of summer, gone by the middle of the month. If you haven’t yet, grill you some corn on the cob for dinner.
  • Sweet Potatoes– Available year round although some specialty varieties come and go. I adore the garnet type from mid summer.
  • Tomatoes and Tomatillos– Through first frost. Be sure to get the green ones at the end of season to make chow-chow!
  • Watermelon– Another summer classic about to depart as fall descends.
  • Zucchini– only through the end of September. Shred some and make some Brownies!

I hope this helps. If you’re at the market and see things that really don’t seem right, like strawberries in September, ask where they came from and how they were grown. Leave them behind if you don’t like the answer.

Use your dollar to vote for better food and health with every purchase you make.

How do you eat, do you follow seasons? Buy Local? Please comment below and tell us how you plan your meals.

The What to Eat Now – October will be out soon. Subscribe to Spoon Feast so you are sure to get it! Use the subscription button on the right.

Massaged Kale Salad

Massaged Kale Salad

#eatfresh #seasonaleating #localfood #fruitsandvegetables #foodinseason #supportfarmers #eatlocal #seasonalfood

 

Hot and Spicy Chicken

So here is a recipe for a hot and spicy chicken from Paul Prudhomme. He calls it “Frontier Chicken”; I call it delicious!

The flavor resembles Chicken Creole and will leave you smacking your lips because it is so good.

Hot and Spicy Chicken!

Hot and Spicy Chicken!

I left out the jalapeno because I thought it had enough spicy heat, but if you can tolerate them, add them in. We served sliced jalapeno on the side.

There’s one element that will surprise you.

Banana! Don’t leave it out! It makes for such a delightful complex surprise when you’re eating and there’s that bite. . .

Paul Prudhomme's Frontier Chicken

  • Servings: 4-6
  • Time: 1 hour
  • Difficulty: medium
  • Print

Seasoning Mix

  • 2 teaspoons salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon cayenne
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fenugreek (I left it out because I couldn’t find it)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric

Combine everything into a small bowl; set aside while your prepare the rest of the dish

For the chicken and the rest of the dish:

  • 6 (4-6 ounce) chicken breasts or 1 cut-up 8 piece chicken or 8-12 chicken thighs, bone in
  • 3 Tablespoons olive oil
  • 1 ½ cups of chopped onion
  • 1 cup chopped red peppers
  • 1 cup chopped green peppers
  • 1 cup chopped yellow peppers
  • 1 large ripe banana, peeled and sliced
  • 2 cups chicken stock
  • 1 tablespoon chopped garlic
  • 1 tablespoons minced fresh ginger
  • 3 Tablespoons all-purpose flour
  • ¼ cup chopped fresh cilantro
  • 2 fresh jalapeno, chopped (remove seeds and robs for milder heat; wear gloves to protect hands)
  • 1 14 ½ ounce can diced tomatoes

Sprinkle each side of the chicken breasts with ½ teaspoon of the spice mixture. Be sure to massage it in well.

Heat oil in a large skillet or 5-quart pot, add the chicken to brown each side, typically 2-3 minutes on each side; remove from pan.

Brown the seasoned chicken on both sides

Brown the seasoned chicken on both sides

(Notice the color of the oil! A great golden brown from the turmeric, it’s quite dramatic!)

If you notice the chicken or the pan is starting to burn, turn the heat down.

Once the chicken is removed from the skillet, place it in the oven to keep warm. It will finish cooking later.

Add 1 cup of the onions, only half of each of the chopped peppers (not jalapeno) and the banana and the remaining seasoning mix to the pan. Cook; stirring occasionally and scraping the pan for about 10 minutes. IF anything starts to get too brown, add chicken stop to loosen everything from the bottom of the pan.

Add garlic, ginger and flour, stir until the flour is absorbed; add the remaining peppers, onions, cilantro and jalapeño.

Cook for 5 minutes, add the tomatoes and remaining stock. Bring to a boil.

Add the chicken and any juices that may have accumulated to the pan, reduce to low and simmer about 10 minutes more until the chicken is cooked through.

Serve hot over steamed brown rice; add a crisp, crunchy salad that includes cucumber to cool the mouth down!

The heat is coming from several sources: cayenne, cumin, and ginger, dry mustard, chili powder, and jalapeno.

Adjust any one of these to cool it down if it gets too hot for your taste. I just left out the jalapeno for us and served them on the side.

Hot and Spicy Chicken!

Hot and Spicy Chicken!