I need a compass and I certainly need a map of the stars and Mr. Bartender and several book readers..right?
Ok, maybe not all those things and a few dozen more. But I found one app that is really, really good and very useful, an app from Epicurious.
"25,000 delicious, professionally tested recipes from Bon Appetit, Gourmet, renowned chefs and cookbooks. E-mail recipes to friends, save favorites, and create shopping lists."
First of all, it is free! 25,000 recipe!
You can do a search by course, cuisine, dietary consideration, season or ingredients. As you page through, you can see how it has been reviewed, with one to four forks, and read the reviews. Usually, there is a picture. If you like the recipe, you can save it to your favorites, generate a shopping list or e-mail it. And turn the phone on it's side and you can see the step by step instructions to use in your kitchen.
Lucky I put that screen protector on the phone.
I had some fresh ginger on hand, so I went in search of a ginger recipe..ginger and chicken. Here is the one I picked..I think it sound delicious, but I will admit that sadly, I have not made it get. But I have the shopping list, right here on my phone!
Chicken with Lemon and Spices
Serve with basmati or regular white rice.
- 4 skinless boneless chicken breast halves, cut into 2-inch pieces
- 1/4 cup fresh lemon juice
- 1/2 teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon cumin seeds
- 1 14 1/2-ounce can diced tomatoes in juice
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon paprika
- 2 tablespoons sour cream
Heat oil in large skillet over medium heat. Add onion, ginger and cumin seeds and sauté until onion is tender, about 5 minutes. Add chicken with marinade; sauté until most of marinade evaporates, about 3 minutes. Add tomatoes with juices, chili powder, salt and paprika. Cover; simmer 7 minutes. Uncover; simmer until chicken is cooked through and sauce thickens, about 8 minutes longer. Remove from heat. Mix in sour cream. Season with salt and pepper.
This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.