Curried Chicken Stir Fry with vegetables



Out to dinner - my honey and me!



Stir fries are really quick and simple dinners. It is also great to get rid of or add a bunch of vegetables that you might need to cook and use. And chicken is the most versatile as it does not overwhelm the flavors of the vegetables yet is can give a unique flavor to the dish. I have also used shrimp in this dish. I "see food" and eat it, but I don't eat "seafood". Just something I always tell people able my eating habits. That's why Dave usually gets fish dishes like salmon, halibut or cod as fish dishes or seafood dishes like scallops, shrimp or lobster dishes when we go out to dinner. Because I do not cook them at home....I hate the smell of cooking seafood or fish in my home. Probably related to some childhood memory that I guess I would prefer not to remember!!!!

Curried Chicken Stir Fry with Vegetables:

1 lb chicken - chunked or in small strips, boned and skinless

1/4 cup olive oil/peanut oil

1 medium onion - sliced

2 cloves of garlic - minced

1/2 red pepper - seeded and sliced

2 stalks celery - sliced along the middle and then in 1 inch pieces

1 carrot - shredded

1 broccoli crown - cut off florets

1/2 cup of cauliflower - cut off florets

1 zucchini - slice long into strips and then cut about 1 inch

1 can of watercress - drained

2 tbsp soy sauce

1/4 cup chicken stock or vegetable stock

2 tbsp curry powder

2tbsp corn starch in 1/4 cup stock mixed well.




I take the chicken out of the freezer and microwave to defrost until it has just a little frost on it. It allows the chicken to cut up better either into chunks or into small strips. Sprinkle with a curry and set aside. Prepare all the vegetables and place into a bowl drizzle with a little oil. In large deep frying pan add oil, onion slices and garlic keep on med high heat and saute quickly - do not burn. Add the chicken and saute until it is completely browned on all sides. Now remove the chicken, onion and garlic - set aside and add the oil drizzled vegetables and saute on high heat quickly until tender - about 5 minutes. Add back in chicken mixture, soy sauce, stock and curry powder allow to come to a boil. Remove chicken and all vegetables from pan and add corn starch mixture to thicken the sauce. Then pour the thickened sauce over the stir fry and serve over rice. Serves about 4 people or two very hunger ones.

PS Remember you can make this with shrimp too - I would add 2 cups of shelled and deveined shrimp - raw or cooked. You can also vary your vegetables. We like these but you create you own.

PS PS Caution - do not over cook the vegetables or let sit in the sauce while thickening. A stir fry should be light and crisp along with tasty.

Pistachio Salad



Dave in DC- 2009



This was a recipe that was given to my while I lived in the Buffalo area. It was the first time I lived in the US as a housewife and mother. So, I got to socialize and learn from many of my neighbors up there. I can't remember which one but it is a terrific quick recipe to take to a potluck party or have as a side dish.

Pistachio Salad:

2 apples, cored, skinned and diced

1 can of pineapple chunks - juice and all

1 cup of maraschino cherries - cut in half

Cool Whip

1 1/2 cups of milk

1 box of Instant Pistachio Pudding mix

Prepare the fruit, place in a bowl and cover with plastic and refrigerate while preparing the pudding mix. In a cold metal bowl add the milk and 1 box of pudding mix. Using a whisk, whisk for about 1 minute or until it stars to become stiff. Immediately place in the refrigerator for at least 5 minutes. Remove and add the entire container of Cool Whip, gently fold into the pudding. Refrigerate another 10 minutes and then fold in the fruit. Chill for at least 1 hour and then serve.

PS if you like more pistachios, add 1/4 cup of chopped pistachios to the mixture of fruit and allow to marinate while pudding is being prepared.

PS PS I have also made this recipe using the powdered Whip Cream package. Then I add 2 1/2 cups of milk to the Whipped Topping Mix and the Pudding Mix together. Let sit and then add the fruit mixture. \

Either way it is a great crowd pleaser!

Delaney's Favorite Egg Salad



Morgan and Delaney dress for the tea party!



My niece, Delaney, Stephen's oldest daughter, loves my egg salad. I found out one time when the girls were invited over to the house for a tea party. Our Nana would occasionally have tea parties for us girls at her house and break out the good tea cups, make finger sandwiches and homemade cookies. On this one occasion, Nana was heavy on my heart so I decided to not only invite them for the tea but make egg salad finger sandwiches. As the morning progressed, I got more and more ideas. So I took out some antique china cups and saucers that were my grandmothers. I took out some fancy hats and some fur wraps that were hers as well. I decorated the table with linens and china plates. I also took out the tiered platter for the sandwiches and all the tea makings. We had a wonderful visit and Nana would have been

proud that I continued her tradition.

Delaney's Favorite Egg Salad: 

1 dozen eggs boiled, shelled and mashed
1 1/2 cup mayonnaise
2 tbsp Durkees Famous Mustard - Substitute a mild honey Dijon Mustard instead
1 tbsp pepper
1/4 cup minced onion

Eggs are tricky to deal with! They can break easily when putting into a pot, they can break while boiling and then the shells can stick and make peeling a mess. So here are a couple of tips I learn by messing up A LOT! Gently add the eggs to an empty pot and then top with cold water about 2-3 inches above the egg line. Bring to boil and then turn down to a gentle boil and cook about 15 minutes. Remove and let sit in the water at least another 15 minutes. Drain out and add cold water on top of the eggs to further cool them. Next take a paper towel doubled and lay in the sink to catch the shells - I hate when the garbage disposal gets jammed up with shells! Gently tap in the top of the egg and run under gentle cold water - this allows the water to enter the broken shell and unstick the shell all around the egg. Using the side of you finger peel the shells off each each give a final rinse and into a colander.

Place the eggs into a deep bowl - plastic or metal - I take the egg slicer and slice them all first. Then I take a pastry cutter (wired one) and cut into smaller pieces. Add the mayonnaise, the mustard, the minced onion and pepper. Mix well using the pastry cutter and then refrigerate for at least an hour.

On this occasion, I used a nut berry whole wheat bread. I scooped a mount on the bread, spread it added the top and then cut off the crusts and made the sandwich into triangles by cutting the sandwich from corner to corner. I also served some potato chips, black olives and pickles.

                             The girls had a terrific time....so did I and Nana was there in spirit!

Beef Enchiladas

Memo with Abuelita in the New York Harbor cerca 1986.

This dish is named this way for my American friends since this is really an American remake of a Mexican dish. In Mexico, there are beef empanadas, a ground beef with seasoning and some vegetables laid on top of an uncooked corn tortilla or corn masa, folded over and then deep fried. There are beef tacos. The beef is cooked many different ways and then put inside corn or flour tortillas with condiments and eaten as a snack or meal. But here in the US we make things into neat packages and that it what this is.

Beef Enchiladas:

Beef Mixture:

1-2 lbs flank steak, round steak, etc - thin sliced
1 large onion sliced
2 tbsp olive oil
2 cloves garlic
16 ozs diced tomatoes (fresh or in a can)
2 - 3 jalapeno or serrano chiles - leave the seeds in or remove
1 tbsp cumin
1 tbsp salt

In a deep pot (pressure cooker or dutch oven is fine) add olive oil heat on medium high heat and add the sliced onion for about 1 minute and then add the sliced beef. Saute for about 5 minutes constantly stirring so as NOT TO BURN. Then add the garlic, tomatoes, chilies and spices. Mix together cover and cook for about an hour on medium to low heat or until the beef is tender and there is a film of oil and tomato on the top of the mixture. Pull off stove and allow to cool so you have handle the mixture.

Enchiladas: 


Place tortillas in a clean towel in the microwave for about 1 minute - no more than 3 at a time. On a plate place a tortilla, scoop out some the beef mixture onto the tortilla and roll it up either on to a serving plate or a dish to be reheated later. Repeat this until desired number of enchiladas are made. Then scoop the meat mixture sauce over the top of the tortillas and sprinkle with shredded jack cheese, sour cream and scallions. Serve hot with red rice and refried beans.

Casserole style: Spray the bottom and sides of the casserole dish with Olive Oil. Add some of the beef mixture to the bottom of the casserole dish. Place each enchilada rolled up with flap towards side or previously laid enchilada. Fill up casserole dish. Pour beef mixture over the beef roll ups and then sprinkle with lots of Jack cheese, cheddar or whatever you want. Bake at 350* for 1 hour or until the cheese is melted and bubbly. You may need to cover for the first 30 minutes so as to NOT burn the cheese. Or take out at the 30 minute mark sprinkle the cheese and place uncovered for another 30 minutes - totally up to you. Serve with dollops of sour cream and scallions, along with red rice and refried beans.

PS: I sometimes cheat! I buy a couple of cans of RED ENCHILADA SAUCE and use that along with the pressure cooker and have my meat mixture done and ready in about 30 minutes!

Cream of Leek Soup

Leighton Bernard, dad, as a child of about 5.

Dad, Leighton Bernard, was born in Highland, New York in 1932. His mother was a stay at home mother and his dad worked for Western Printing outside of Poughkeepsie, NY. His older brother, George, was 6 years his senior. Leighton went through his entire school years in Highland. Playing football, basketball and baseball for the Highland HS team. He got a baseball scholarship to SUNY Cortland and became a teacher. Upon graduating, he joined the Navy and became an officer where he served active duty for 4 years and as a Reservist for 17 yrs.  After leaving the Navy he went to Springfield College and got his Master's Degree. He started teaching in Statsburg, NY. A couple of years later he got an Assistant Principal job at the Norwalk Jr. High. While living in Connecticut, dad got a PHd in Education. He then landed a job as Prinicipal of the Pleasantville Middle School in NY. He was there about 5 years when opportunity knocked for him to become Superintendent of the Barker School District in upstate NY. We was there for over 13 years. They moved to Vero Beach, Florida where he became the business manager of the St. Edwards School for 5 years.  During his retirement years, he got his Real Estate License and dabbled.


I have never really done anything with leeks. I never investigated what they were just constantly saw them in the store and thought I might like to try one day. Well, yesterday was that day. I bought a bunch of leeks - the bunch came with 3 large leeks and I realized they were a milder version of onion. So I guess they are just VERY LARGE SCALLIONS! I had no idea what to do with the long green leaves so I got rid of them and used the white part from the bottom and made this really great tasting soup!


Cream of Leek Soup: 

3 leeks - white part only - sliced thinly
6 stalks of celery - sliced thinly
1 tsp olive oil
1stick butter
6 cups stock - chicken, vegetable
salt and pepper
1 tsp thyme
1/2 tsp sage
1 tbsp Knorr Chicken Broth Powder (Optional)
1/4 cup cream
1/4 cup flour and 1/2 cup water for Roux if desired thicker.


In a soup pot add olive oil, butter and heat. Next add the leeks and celery salt lightly, saute for about 15 minutes on low heat until transparent. Add broth, thyme and sage and bring to boil. Next add Knorr Chicken Broth Powder to enrich the flavor (optional). Using the hand blender or "boat motor" as I like to call it, blend all the ingredients in the soup pot until there are no large chunks. As you are blending keep the heat to a slow rolling boil add the Roux and allow the soup to thicken.  Finally add the cream. Blend another 30 seconds and then stop and remove from heat. Serve hot or refrigerate and have during the week for lunch - like I do!

I am now going to experience more using leeks in other dishes it is definitely stronger than scallions but not quite as strong as an onion. I let you know how it goes!

Irm's Cuccumber Salad





Here's to you! Enjoy!





After much convincing and pleading, I think Miss Irm is ready to share her secret recipe for the most delicisous cuccumber salad anyone has ever had! So brace yourself for a great recipe - and simple!

Irm's Cuccumber Salad:

2 medium English Cuccumbers

1 tsp salt

1 small onion - finely chopped

1 large tomato - chopped (Optional)

3 tbsp - Apple Vinegar

3 tbsp - Extra Light Olive Oil

2 tbsp Parsley - dried or fresh finely chopped

Sprinkle Krauterlinge - a German Spice

Sugar to taste

Pepper to taste

Peel cuccumbers or not, thin sliced - best done with a mandalin slicer. Sprinkle with salt and let sit for 1 hour.

Drain liquid off cuccumbers. Then add finely chopped onion, tomato, pepper, sugar, apple vinegar, extra light olive oil , parsley, and then add Irm's special German Spice called Krauterlinge made by KNORR*. Gently stir and refrigerate for as little as 30 minutes up to a day later.

* This spice may be difficult to find but if you have a local German Deli or section in your grocery store. Worse come to worse, go online and order this spice. The added taste is well worth it!!

My Easy Carnitas

Julie and Stephanie in 2003

Carnitas is a staple in almost every Mexican Restaurant. Basically it is pork either shredded or chunked cooked in a green sauce until tasty and moist. It is usually served with mexican rice, refried beans and tortillas. I know when we got to a mexican restaurant, this will be the dish Dave orders. SO, I decided to try some different things and came up with this terrific and easy way to make Carnitas.






My Easy Carnitas: 

1-2 lbs of pork roast - chunked
1/4 olive oil
1 medium onion diced
2 16oz cans of green enchilada sauce
That's it!!!

I use the pressure cooker but a friend did this in her slow cooker and got the same results. If using the pressure cooker just saute the onion and add the meat to the olive oil. Once the sides of the meat are slightly brown, pour the cans of green enchilada sauce over the meat stir slightly and then close the lid of the pressure cooker and cook about 45 minutes on medium high heat. The nozzle should slowly rock. Remember with a pressure cooker, the time starts when the nozzle starts rocking, not when you close the lid.

If you are going to use your slow cooker, saute the meat in a frying pan and then add to slow cooker along with all the drippings and then pour the green enchilada sauce over and cook on low for about 7 hours.

When done, depending on what I am using this for; tamales, an entre, etc I either leave it chunked or I shred for the tamales and tacos. Serve with white or red rice, refried beans and tortillas. You can place on top of tortillas chips and then add cheese and sour cream.

My Beer Cheese Soup

Taken at Nonnie & Grampy's house in Highland, NY.
Terri - 9, Melody - 19, Stephanie - 10, Stephen - 3, Julie - 6 years old.

I have gone to several breweries and had beer soup. I love it! I like the richness of the beer with the cheese. A couple of my favorites is Phantom Canyon and BJ's Brewery both in Colorado Springs. Oh, not to forget Judge Baldwin's at the Antler's hotel usually has a good one too! As winter progressed on, I got a hankering for something different so I went to Phantom Canyon one day for a business lunch and had a bowl of this soup! On my way home from that meeting I started thinking that it cannot be too difficult to make and began experimenting with my own beer cheese soup recipe!

My Beer Cheese Soup:

1/2 stick of butter
1/4 cup flour
4 cups milk
1 bottle dark or stout beer
2 cups shredded sharp cheese
8 ozs crumbled and flavored Gargonzola Cheese (or flavored Feta Cheese)
1/2 cream

In a medium size soup pot melt 1/2 stick of butter. Sprinkle flour into pot and saute while stirring about a minute. Then add milk. Keep heat to medium high stirring every 30 seconds so as to not have the soup stick and burn. Once boiling, add the bottle of beer. Bring back to a slow boil then add the cheddar cheese and finally the Gargonzola cheese. I like this because it gives up a zip without being spicy to the soup. Allow all of this to come to a slow rolling boil, stirring constantly at this point

. Make sure that the Gargonzola cheese is completely melted. That will be the sign that the soup is ready to serve.

Serve with Pita chip or toasted garlic bread! Delicious!!!!