Some oldies but goodies

I have some old recipes I haven't made in a while so I'm reposting them so I won't forget them.  They're taken from my old blog from Korea so that explains the odd references to you...

For dinner tonight, I defrosted some food that is probably one of the best recipes I've ever cooked. I took a photo although it may not be the most beautiful photo though I guarantee the food is delicious. It's an African Chicken Stew from Sierra Leone. Slightly spicy though I guess to others, it might be moreso since I think eating all the hot and spicy food I do, I probably killed some spicy food taste buds already.



Here's the recipe just because it's too good not to share. The ingredients can be modified according to taste:

INGREDIENTS
1 tablespoon olive oil
1 (3 pound) roasting chicken, cut into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
1/4-1/2 cup peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed

DIRECTIONS

1. In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.

2. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.

3. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve over rice.

_________________________________________________________________________________

I had never made cheesecake with tofu but it essentially tastes like a dry white cheese although it has a bit of a different aftertaste. It's also quite smooth and creamy. Since my mom makes Polish cheesecake with a dry white cheese then I thought tofu would work. Well, it did. With some minor modifications, I made a great cheesecake! Instead of a graham cracker crust, I used nutty Korean cookies with black sesame seeds that I crumbled and made into a crust. I also made my cake filling with raisins and orange marmalade like my mom makes it. I have to say it came out great! Here's the pic! And the best part is, it's much healthier than regular cheesecake. I did some calculations and for 8 average size servings, it's 244 calories per serving and for 6 large servings, it's 325 calories per serving. Tofu is low in fat so the cheesecake is low in fat too though I don't have the exact numbers. Since I prefer to eat healthy, this works out really well. Here's a couple of pictures both with and without flash...because I'm so proud of my Korean fusion cheesecake. Voila!

________________________________________________________________________________

Here's my green supper...an open face sandwich with avocado, cucumber and scallion with a side of green tea I might add. It was delicious! So delicious that I had to take a couple of bites before I took a photo.