Every year I go through the cabinets and figure out what I bought that's getting to the end of it's shelf life. Since throwing out food is wasteful in any age, here's something I tried and it turned out good:
1 can of coconut milk, cooled so the fat separates from the water
1 bottle of random meat marinade, oil/vinegar/spice/citrus style
2 jars of pre-made tikka masala sauce from Aldi
2 cans of mushroom
1 jar of sliced green olive, no pimento
2 pounds of chicken breast
1 small pack of salad pepperoni
1 generous tablespoon of Disarrono, amaretto, or other sweet alcohol
Dice the chicken and marinate overnight in the citrus marinade. Drain and cook until done and chicken has started to brown.
Put the tikka sauce in a slow cooker and warm. When warm, add chicken, pepperoni, mushroom, and alcohol. Simmer for a few hours, don't let the sauce boil or it will start to crust. About an a hour before serving, add the solidified fat of the coconut milk and discard the water, then add olives. Stir well so the coconut fat melts. Simmer for another hour until everything is well mixed and serve over some sort of pasta. I've used Chinese wheat noodle nests and semolina angel hair with good results.
This makes a thick sauce, if you want a thinner sauce use a whole can of coconut whipping cream instead of the fat of coconut milk.
Calories: A lot, fuck you.
Every year I go through the cabinets and figure out what I bought that's getting to the end of it's shelf life. Since throwing out food is wasteful in any age, here's something I tried and it turned out good:
1 can of coconut milk, cooled so the fat separates from the water
1 bottle of random meat marinade, oil/vinegar/spice/citrus style
2 jars of pre-made tikka masala sauce from Aldi
2 cans of mushroom
1 jar of sliced green olive, no pimento
2 pounds of chicken breast
1 small pack of salad pepperoni
1 generous tablespoon of Disarrono, amaretto, or other sweet alcohol
Dice the chicken and marinate overnight in the citrus marinade. Drain and cook until done and chicken has started to brown.
Put the tikka sauce in a slow cooker and warm. When warm, add chicken, pepperoni, mushroom, and alcohol. Simmer for a few hours, don't let the sauce boil or it will start to crust. About an a hour before serving, add the solidified fat of the coconut milk and discard the water, then add olives. Stir well so the coconut fat melts. Simmer for another hour until everything is well mixed and serve over some sort of pasta. I've used Chinese wheat noodle nests and semolina angel hair with good results.
This makes a thick sauce, if you want a thinner sauce use a whole can of coconut whipping cream instead of the fat of coconut milk.
Calories: A lot, fuck you.
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