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Just finished News of the World: A Novel by Paulette Jiles. One of my book-reading friends said this is one of the best books she’s ever read in her life. That kind of praise required me to read it and I just LOVED it. It’s about an old man (a widower), who was a former military captain, during the 1800s, who goes from town to town to read out loud the current news of the world (yes, there WAS such a job.) Newspapers didn’t make it to small towns back then. By chance he’s asked to take a 10-year old girl to East Texas to reunite with relatives. The child had been captured by an Indian tribe as a baby (her parents were killed in the raid), raised by the Kiowa and as was often the case of such children, she wants nothing to do with leaving. So the “hero” in this story has his hands full. And yet, they learn to trust each other on the journey. Reaching the destination, there are lots of complications (of course!). This book is truly a wonderful read – I didn’t want it to end. The author has a gift of description and the severe dangers and difficulties of a old west horse and wagon journey. The relationship is tender. Now I’ve got to investigate the author’s other books, of which there are many.

Winter Journey by Diane Armstrong. Have you ever read about forensic dentistry? I sure had not, so I found it fascinating reading. It’s a debut novel for the author, and what a story. Halina, an Australian, with Polish roots, specializes in this obscure profession as a forensic dentist, and is asked to go to Poland, to help identify bone (and tooth) fragments, to put to rest a sad event in the story of this small town, when many, many people (Jews) were murdered. Was it the Nazis? Or was it the local townspeople who disliked the Jews. What a tangled web of intrigue, including Halina’s own mysterious past. I really enjoyed the read. The author does a great job of developing the characters (which I always like). This is no light read if you consider the subject matter, although it IS a novel (but based on fact). Nor is it a spy thriller – it’s more just an historical novel with lots of interesting people throughout. There’s a romance thrown in too, and a whole lot of angst about the discoveries found in the mass grave. But, the subject expanded my knowledge about forensics.

The Lost Painting: The Quest for a Caravaggio Masterpiece by Jonathan Harr. I just LOVED this book. I’ve never been much of a fan of Caravaggio’s paintings, although I’ve seen plenty of them (many are extremely large) in museums around the world. His paintings were dark, often with dark subjects. But as with many of the old masters, occasionally some obscure work surfaces, perhaps credited to another artist, even, that turns out to be one done by “the” master. In this case, Caravaggio. Although this book is written as a novel (with dialogue, etc.) it’s historical through and through. It begins with two young women art scholars, in Italy, who are asked to do a research project. One thing leads to another, and to another. All true.  If you enjoy books about art – I learned some things about the paint and the canvases of the time – you’ll be intrigued as I was.

Eye On the Struggle: Ethel Payne, the First Lady of the Black Press, by James, McGrath Morris. Each year my AAUW book club reads something related to Black History Month. This is a biography of a woman you’ve probably never heard of, Ethel Payne, and about her life-long journey in journalism, struggling to keep her head above water financially, but staying true to her purposes of telling the truth about the black stories and black racism of the day. Sometimes biographies aren’t all that riveting, but I found this one to be so, and I savored each new chapter. We had a really good discussion of the book, and the ups and downs of Payne’s life, especially during her years as a Washington reporter. You’ll not be sorry to have spent the time reading this book. It’s well-written, as well. I was thrilled when the author, Morris, left a message here on my blog, thanking me (and my group) for reading his book.

H Is for Hawk, by Helen Macdonald. This one has been on the best seller list. It’s a memoir about a woman who takes on a personal challenge of taming a wild hawk. Prior to reading this book, I knew next to nothing about the entire subject of hawking, or taming any of the big, wild birds. The book is equally about the writer’s inner journey. She’s a consummate writer, and every page was a joy of words, for me. My only problem is my own – I found it hard, the more time that went by, and the more time the writer spent trying to tame this bird, to scream out “let the bird go.” Perhaps it’s because I spent time in Africa in 2015, seeing animals in the wild, that I felt more for the bird than I did with the writer’s discontent with herself and the taming process. Little did I know what a hard job it is to tame a hawk. I actually didn’t finish the book. It was a book club read, and highly recommended by several of our members. And I ended up not being able to attend the meeting as I had a cold. So perhaps there is some great ending to it that would have made me feel better. I haven’t gone to the end to find out. I just had to stop reading it. But I’m not NOT recommending it. If nothing else, read it for Macdonald’s sublime proficiency with words.

Also read George Washington’s Secret Six: The Spy Ring That Saved the American Revolution, by Brian Kilmeade and Dan Yaeger. Here’s what it says on amazon: When George Washington beat a hasty retreat from New York City in August 1776, many thought the American Revolution might soon be over. Instead, Washington rallied—thanks in large part to a little-known, top-secret group called the Culper Spy Ring. He realized that he couldn’t defeat the British with military might, so he recruited a sophisticated and deeply secretive intelligence network to infiltrate New York. I won’t exactly call this book a riveting read, but it was interesting. Relating facts that few people knew about, this Culper Spy Ring. It’s a little chunk of American history researched in depth by the authors. An interesting read.

Also read The Little Paris Bookshop: A Novel by Nina George. If you’re an avid reader, you probably have the same kind of longing as I do for a quaint, independently owned bookstore right around the corner. So few exist anymore. This novel is about a very unusual book store, and book store owner. In Paris. On a boat/barge. It’s not a typical book store, and the writer takes you on a journey of discovery about (likely) her own lifetime of book reading. You’ll learn all about a variety of existing books and why they’re a good read. But it’s all cloaked in a story about this book store and the owner. And the customers. Very fun. I’m reviewing it for one of my book clubs next month.

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Chicken, on January 27th, 2017.

indian_chix_green_chiles

If you’ve been reading my blog for awhile you already know that every so often I crave Indian food. This time it was chicken in a kind of yogurt-laden sauce with green chiles.

I read a blog called Indian Simmer. It’s a combo of several cooks, and when I read a recipe for a chicken curry mixture (with a long, unrecognizable Indian name) I vowed I’d make something similar. After a trip to the grocery store to buy Anaheim chiles, a Poblano chile, and a mild yellow chile, I dug into my freezer for chicken thighs, defrosted them in about an hour in their pouches by plunging them into a big bowl of cold water, weighted down to keep the bags submerged, and I was off and running.

Veering off the original recipe some, I didn’t use a pressure cooker, but I baked the mixture instead in a low oven, and as I mentioned above, I added a variety of chiles rather than just one kind as the recipe indicated. I also added a bit of chicken broth, AND some Madras curry powder.

I could have flame-grilled the chiles (for more flavor and to remove skins) but I was into “easy” not time consuming, so I just chopped them up raw, skins on. I used more chiles than the recipe indicated (so I could get more veggies into the dish), but they weren’t hot chiles, so it added more layers of flavor, and not capsicum heat. The finished dish was mildly hot, which was perfect for me.

The recipe made a lot, and I’ve had it 3 times since I made it, and I still have leftovers. I can’t freeze it as the chicken was frozen before – well, I could freeze it, but they say the chicken really deteriorates if you re-freeze it. The juices provided just a little bit of sauce to enhance the rice I poured in the bowl. I used very little rice (about 1/3 cup at most) but it gave great texture and very few carbs. If you’re feeding a carb-hungry family with this, obviously, use plenty of rice and you could also add more chicken broth and a sprinkling of flour to give the sauce a bit more thickening.

What’s GOOD: loved the chile flavor – there are ample chiles in this dish, but they were mild ones, so they provided very little heat to the dish. It was very satisfying, eating this – the chicken, chiles, rice and broth. Really good. Not off the charts good, but very tasty. I’d make it again. The yogurt (I always use full fat for Indian food) adds such a lovely creaminess to the dish.

What’s NOT: nothing, really. It was easy to make and baking it in the oven made it doubly easy since I didn’t have to stir it periodically. A reminder – don’t boil the finished dish once you add the yogurt, or the sauce will separate.

printer-friendly PDF and MasterCook 15/16 (click link to open file)

* Exported from MasterCook *

Indian Green Chile Chicken Thigh Stew

Recipe By: Adapted from Indian Simmer blog, 2016
Serving Size: 6

2 tablespoons grapeseed oil
1 teaspoon cumin seeds — whole
1 medium yellow onion — diced
2 tablespoons fresh ginger — grated using the wide side of a box grater
3 cloves garlic — minced
2 pounds boneless skinless chicken thighs — cut into 1″ cubes
Salt to taste
1 tablespoon Madras curry powder — optional
1 medium tomato — chopped
2 whole Anaheim chili pepper — seeded, chopped
1 large poblano chile — seeded, chopped
1 small yellow chile — seeded, chopped
3/4 cup low-sodium chicken broth
3/4 cup cilantro — chopped
3/4 cup Greek yogurt, full-fat
More chopped cilantro for garnish
Basmati rice, to accompany

1. Preheat oven to 325°F.
2. Heat the oil and add the cumin seeds and wait until they begin to sizzle. Add the chopped onions and saute until translucent. Add in ginger and garlic and cook for about a minute.
3. Add chicken and salt and cook for 3 to 4 minutes. Stir in the tomato and mix well. Add chicken broth, cilantro, curry powder and chilies and stir well. Cover and bake for about 45-55 minutes. Taste for seasonings. Add in yogurt and stir until thoroughly mixed in. Heat mixture slightly, but do not let it come to a complete simmer or it will separate.
4. Garnish with more cilantro and additional chopped chiles (if desired) and serve with basmati rice.
Per Serving: 319 Calories; 18g Fat (49.8% calories from fat); 31g Protein; 11g Carbohydrate; 2g Dietary Fiber; 125mg Cholesterol; 299mg Sodium.

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  1. Toffeeapple

    said on January 28th, 2017:

    I have yet to see named chillis here, we get mild, hot and extra hot, so there is very little information on what they might taste like. I suppose we can grow them indoors but it doesn’t happen often.

    Well, you can identify them by their shapes, but I suppose you might have different varieties than we do here, anyway. Try the mild, if you want to begin using some, but don’t know about the flavors. . . carolyn t

  2. hddonna

    said on January 29th, 2017:

    I know I’d like this. Might just use poblanos, though.

    You could use just poblanos, but I’d err on the side of caution since poblanos can – sometimes – be quite hot. They vary, like jalapenos do. Usually they’re quite mild and add so much great flavor. Let me know what you think, if you decide to make it. . . carolyn t

  3. hddonna

    said on January 30th, 2017:

    I usually taste poblanos (carefully!) before I use them, just to be safe. My husband can’t take heat at all, and my son and I like mild heat. I have no experience with what you refer to as a small yellow chili, so wouldn’t know what I was getting. I have not used Anaheims, though I believe they, as well as poblanos, are used in chiles rellenos. In your experience, are they more reliably mild than poblanos? I do sometimes see them in my supermarket. As for jalapenos, I have grown them in my garden, and sometimes I find that the same chili varies in hotness from the tip to the stem, so mine can be unpredictable indeed! The weirdest thing I’ve experienced with poblanos is that sometimes, if I saute them, the fumes cause my eyes to sting and water, and they make me cough uncontrollably. But when they are cooked, they taste quite mild.

    Well, there is a lot of data in your comment . . . I don’t think yellow chiles are used in chile rellenos – only Anaheim chiles (here in California, anyway). Anaheim chiles are a bright green, and longer, more tapered than a poblano. I can’t insert a photo here in comments. If you look up the scoville units, anaheims are a little bit milder (but not by much) than a poblano. The small yellow chiles I included weren’t named at my grocery store, but I knew they were a mild chile – they were also a bright yellow with a very slight green tint. More like a cherry chile, but yellow. More than shape. Actually, they’re more like a jalapeno. I’ve never tasted a chile from one end to the other – I’m actually mildly allergic to chiles – when I chew and swallow a tiny, tiny bite of chile, all by itself, I can feel my throat start to swell. If I eat them in salsa, I’m fine because it goes down in a flash. Anyway, I never, ever (now) taste a chile. Can you buy canned green chiles in your market? Those are anaheims. Like Ortega brand? Once cooked, they are very mild. So perhaps you could use some of both. . . carolyn t

  4. hddonna

    said on January 31st, 2017:

    I do see fresh Anaheims in my market, usually in the summer. And yes, I can get the canned ones. Interesting that you can eat the raw chile in a salsa. Apparently, once they are cooked, they don’t cause a problem? Otherwise, I don’t suppose you would be posting recipes like this one!
    I’ll have to find just the right time to make this recipe, as even these milder chiles would bother my husband. My son, who lives with us, does like a little heat now and then, but he’s not crazy about Indian food. He eats it anyway, though, and I myself love it, so sooner or later, I’ll work this one in. And yes, I’ll let you know when I do.

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