1 Minute Peanut Butter “Fudge”

• 2 cups sugar
• ½ cup milk
• ¼ cup butter
• 1 cup peanut butter
• Very generous pinch of salt
• 1 tsp vanilla extract

Pre-measure all ingredients, and have them ready and waiting!

1. Combine sugar, milk, and butter in a heavy pot, and bring to a full rolling boil.
2. Boil for 1 minute only.
3. Remove from heat, and then stir in peanut butter, salt, and vanilla.
4. Smooth into a buttered 8”x8” pan, and cool, and cut.

Note:  You can melt some chocolate chips with a little butter, and smooth this over the set peanut butter layer.  Cool and cut.

Squashed Baked Potatoes

Another blast from the past; I’m not a lover of potatoes, but I do like these.

• baking potatoes
• olive oil
• salt
• freshly ground black pepper

Put the potatoes onto a greased baking tray, and bake at 375F for about 45 minutes to an hour (until tender)

Remove from oven and make an X-cut in the top of each potato, then squash each potato with a potato masher, or a mug or plate.  The idea is to flatten them, not mash them.  You want the skins to crack and the insides to be rough.

Drizzle each potato (liberally) with olive oil, and season with salt and pepper.

Bake at 450F for about 15 to 20 more minutes, until crispy and golden.

Grandma Ruth’s Wild Rice Casserole

This is one of my absolute favourites from my childhood.  My mom made it with local wild rice.  It needs to be started a day ahead, so requires planning!  This recipe serves 4 people, but is very easily doubled.

• 1 cup wild rice
• boiling water

•  ¼ cup butter
• ¼ cup chopped onion
• ½ cup sliced almonds
• ½ lb mushrooms, sliced or chopped

• 2 cups chicken broth
• 2 Tablespoons sherry
• 1 teaspoon salt

1. Wash the rice under cool running water, then place in a heatproof dish or bowl.
2. Cover the wild rice with boiling water.  Let stand for 30 minutes, then drain.
3. For a second time, cover the wild rice with boiling water, and let sit until cool.
4. Melt the butter in a large pan, add onion, almonds, and mushrooms, and sauté until golden.
5. Mix in the rice, and stir until well coated.
6. Pour the broth, sherry, and salt into the rice mixture, and transfer into a baking dish.
7. Cover and let sit overnight in the fridge.
8. The following day, bake for 1 ½ hours at 350F

My Mom’s Favourite Fruit Cake Recipe

• 1 cup water
• 1 cup sugar
• 4 large eggs
• 2 cups dried fruit
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup brown sugar
• lemon juice
• nuts
• 1 gallon whiskey

1. Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again to be sure it is of the highest quality. Pour one level cup and drink.
2. Repeat.
3. Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl.Add 1 teaspoon sugar and beat again.
4. Make sure the whiskey is still OK. Cry another tup. Turn off mixer.
5. Break 2 legs and add to the bowl and chuck in the cup of dried fruit.Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey to check for tonsisticity.Next, sift 2 cups of salt. Or something. Who cares? Check the whiskey.
6. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the heck likes fruitcake anyway?

Awesome Meatloaf (yes, really)

I don’t like ground beef, and I don’t like meatloaf.  That being said, this recipe via Martha, while being a fiddle to make, is delicious and I actually enjoy eating it!  Halve the recipe if you want a small meatloaf.  This calls for a food processor, but if you don’t have one, just mince the veggies.  The meatloaf is baked with a sauce — Niall’s very favourite — which is at the bottom of this page.

• 4 slices white bread, torn into pieces (or any white bread bun with the crust completely off — use about 4 slices of bread worth)
• 2 1/2 lbs ground beef
• 1 medium onion, peeled and cut into chunks
• 2 cloves fresh garlic
• 2 stalks of celery, cut into chunks
• 2 carrots, scrubbed and cut into chunks
• 1/2 cup fresh parsley leaves
• 1 large egg
• 1/2 cup ketchup (you’ll need another 1/2 cup for the sauce)
• 2 teaspoons freshly ground black pepper
• 1 Tablespoon sea salt
• 2 teaspoons dry mustard, like Keene’s (you’ll need another teaspoonful for the sauce)

Heat oven to 375F.  Place bread pieces into a food processor and pulse until fine crumbs form.  Transfer to a bowl (you do this first so that they don’t gunk up the processor bowl later).

Into the food processor bowl place: onion, garlic, celery, carrots, and parsley.  Pulse until finely chopped.

Add to the processor bowl, with the vegetable mixture: egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper.  Pulse until mixed.

Pour the bread crumbs back into the food processor, pulse until thoroughly mixed.

Into a large bowl, put the ground beef and break it up with a fork.  Gently mix the food processor mixture into the beef, until thoroughly combined.

Gently place the meatloaf mixture into an 8.5″ x 4.5″x2.5″ loaf pan (or use whatever loaf pan you have).

Mix these three ingredients together, then brush over the top of the meatloaf:

• 1/2 cup ketchup
• 1 teaspoon dry mustard (like Keene’s)
• 2 Tablespoons brown sugar

Place in the preheated oven, and bake for about one-and-a-half hours, until the center reaches 160F.

Rona’s Dutch Almond Boterkoek

Rona brought this to the food bank for our coffee break, and it is absolutely delicious!  I could easily eat half a cake by myself, and I’m not a cake person; it is like a cross between a shortbread and cake texture.

Base:

• 1 cup butter
• 1 cup sugar
• 1 egg
• 2 tsp. almond flavouring
• 1 and 2/3 cups flour
• 1 tsp. baking powder

1. Cream butter and sugar. Add egg, and blend until well mixed.  Add the flavouring, and mix well.
2. In a separate bowl, blend flour and baking powder together.
3. Gently add the flour/baking powder mixture to the creamed mixture
4. Spread into two 8″ cake pans.

Topping:

• 1/2 cup ground almonds
• 1/3 cup sugar
• 1 egg
• 1 lemon peel, grated.

1. Mix the topping ingredients together.
2. Spread topping over base, wetting spoon as necessary.
3. Sprinkle on:

• 1/2 pkg. of sliced almonds.

1. Bake at 350 degrees F. for 25 to 30 minutes, or until lightly browned.
2. Score while warm into slices.

Matrimonial Squares

This recipe, adapted from  the Laura Secord Canadian Cook Book (1966) is the closest approximation to my Grandmother’s squares. My Grandmother was born in 1910.

Preheat oven to 350F

Grease an 8” square pan

Date Filling:

In a small saucepan combine:

• 2 cups chopped dates
• ¼ to ½ cup corn syrup
• ½ cup water
• ½ teaspoon vanilla
• 1 to 2 Tablespoons fresh lemon juice

Bring to a boil, and simmer until thickened and soft.  Set aside to cool.

Mix together in a bowl:

• 1 cup whole wheat flour
• 1/3 cup all purpose flour
• 1 1/3 cups lightly packed brown sugar

Stir in:

• ½ teaspoon baking soda
• 1 1/3 cups rolled oats

With a fork, blend in

• 2/3 cup butter, melted

Stir until crumbly.

Press half of the crumb mixture into the prepated pan.  Spread with the cooled date mixture.  Cover with remaining crumbs and pat down until smooth.

Bake in a 350F oven for 30 to 35 minutes, or until light golden brown.  Cool and cut into squares.

Almond Roca

• 1 Tbsp corn syrup
• 1 + 1/4 cup white sugar
• 1 cup butter
• 1/4 cup water

• 1+1/4 cup slivered almonds, toasted
• 1 x 6oz package of good chocolate chips (or 6oz good chocolate, chopped)

1. In a large heavy-bottomed saucepan, gently boil syrup, sugar, butter and water until it reaches “hard crack”/300F on a candy thermometer.  This will take 10 to 20 minutes.  DO NOT STIR.
2. Remove from heat and stir in the almonds.  Spread out on an ungreased or parchment-lined cookie sheet.  Sprinkle the chocolate on top, and spread it out as it melts.  Cool in fridge or freezer, and break into pieces.

Doug’s Bread (for machine)

Doug's Bread, shaped by hand

• 1 ½ cups less 1 Tbsp of warm water
• 2 Tbsp milk powder
• 2 Tbsp butter
• 2 Tbsp molasses
• 1 Tbsp honey
• 1 ½ tsp salt
• 1 cup whole wheat flour
• 2 cups white flour
• ¾ cup quick oats
• 2 Tbsp poppy seeds
• 2 Tbsp flax seeds (we like milled)
• 2 Tbsp 12 Grain Cereal
• 1 ½ tsp bread machine yeast

Add ingredients to the machine in order listed.  Use 1 ½ lb whole wheat setting if using machine for entire process.  Select “Dough” to shape it by hand and bake it in your oven.

This recipe is good as a freeform loaf or buns, or makes one large bread-pan loaf.  Here’s how:

For the dough cycle (my preferred method):

1. When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
2. For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath.  Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
3. Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
4. Bake at 400F for about 30 minutes, until it sounds hollow when you tap on the bottom.

Rustic Grains Bread (for bread machine)

• 1 ½ cups water
• 3 Tbsp vegetable oil, or butter
• 1 tsp salt
• 3 Tbsp liquid honey (or molasses)
• 3 cups white flour (or use combination of whole wheat and white)
• ¾ cup “toasted grain mix” (see below*)
• 1/3 cup cracked wheat/bulgur
• 1      ½ tsp bread machine yeast

1. Add ingredients to bread machine according to the manufacturer’s directions.
2. Select the whole wheat cycle, or the dough cycle.

For the dough cycle (my preferred method):

1. When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
2. For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath.  Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
3. Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
4. Bake at 400F for about 30 minutes.

*Toasted Grain Mix

• 1 cup barley flakes
• 1 cup rye flakes
• 1 cup rolled oats (not instant)

Combine the flakes, and spread out in a shallow pan.

Toast in a 350F oven for 30 minutes, stirring once or twice.

Keep sealed in a container, or freeze until needed.

I double or triple the recipe so I have lots on hand.

“Sugar Free” Fruit and Nut Squares/Muffins (thanks again Anne S.!)

• 1 egg
• 2 Tbsp oil or melted and cooled butter
• 1 ½ cups unsweetened apple sauce (use 3 apples if you want to make your own)

• 2 cups flour
• 1 Tbsp baking powder
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon

• ½ cup chopped dates or raisins
• ¼ cup nuts

1. Beat together oil/butter, apple sauce and egg.
2. In another bowl, whisk together the flour, baking powder and spices.
3. Add the wet ingredients to the flour mixture, and stir gently.
4. Add the fruit and nuts and stir to combine.  Don’t overmix!
5. Sppon into a well greased muffin pan or an 8” x 8” square pan.
6. Bake at 375F for 20 minutes for muffins, 25-30 minutes for squares, until firm to the touch.

Anne Seck’s Apricot Almond Tea Bread

Lightly sweetened, and very dense.

• 1 cup chopped apricots
• 1 cup boiling water
• 2 cups all purpose flour
• 1 Tbsp baking powder
• 2 Tbsp butter
• ½ cup granulated sugar
• 1 egg
• 1 tsp almond or vanilla extract
• ½ cup chopped almonds (I like to use 3/4 cup slivered almonds)

1. Soak apricots in the boiling water for 10 minutes, set aside, and cool.
2. In a large bowl, whisk together the flour and the baking powder.
3. In a separate bowl, beat together the sugar and butter until fluffy.
4. Into the sugar-butter mixture, add the egg, and the almond extract.  Beat well.
5. Stir in the apricots and the water they’ve been soaking in.  Stir well to combine.
6. Pour the wet ingredients into the flour mixture, adding almonds at the same time, and stir gently.  Do not over mix!
7. Smooth into a greased loaf pan, and bake for about 50 minutes at 350F.

NOTE:  this batter is extremely thick and does not “pour”, so don’t be alarmed when you are mixing it!

Quiche for a Home Made Pie Crust

• 1 9” pie shell, partially baked (see below)
• 5 large eggs
• ½ cup skim milk
• 1 ½ cups whipping cream
• ½ teaspoon pepper
• ¼ teaspoon salt
• small log of creamy herbed goat cheese
• a few slices of bacon, cooked and crumbled
• 6 green onions, sliced small

CRUST:

Partially bake the pie crust, and have the other ingredients ready; the pie crust should be warm when it is filled.

1. The crust should be fitted into a 9” glass pie plate, and “frozen” for about 30 minutes before baking.
2. Adjust an oven rack to the lower-middle position and heat the oven to 375F.  Line firm, chilled crust with foil, and fill with pie weights (or beans etc).
3. Bake until the pie dough looks dry and is light in colour, about 25 to 30 minutes.  Transfer the crust to a wire rack and remove the weights and foil.

QUICHE:

1. Whisk together the eggs, milk, cream, pepper and salt.
2. Move the oven rack to the middle position, and reduce the oven temperature to 350F.
3. Sprinkle the bacon, onions, and crumbled goat cheese evenly over the bottom of the warm pie shell.
4. Pour the egg mixture into the shell until it reaches about 1/2” from the top of the crust.
5. Bake until the top of the quiche is lightly browned and a knife inserted about 1” from the edge comes out clean, about 40 to 50 minutes.
6. Cool to desired temperature on a wire rack.

Note: if you want to use more filling ingredients and less custard, use 4 eggs, and 1-1/2 cups liquid.  Use any cheese and/or sauteed vegetables that you like, such as seafood, leeks, broccoli, onions, etc

Aarti Sequeira’s Sag Paneer, with a tweak or two

After searching for at least 25 years for a Sag Paneer* recipe that really hits the spot, we found one!  This recipe is incredibly easy and relatively quick; it is well worth taking the few minutes it takes to make your own paneer.  I’ve made a couple of minor tweaks to the recipe.

• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• 3 Tablespoons vegetable oil
• 12 ounces paneer, cut into 1” cubes* (see recipe and photos below)

• 1 16oz package frozen spinach

• 1 ½ Tablespoons ghee or oil
• 1 medium onion, chopped finely
• ~ 1 Tablespoon fresh ginger, minced finely
• 4 cloves fresh garlic, minced
• 1 large Serrano chili, finely chopped

• ½ teaspoon garam masala
• 2 teaspoons ground coriander seed
• 1 teaspoon ground cumin

• ½ cup water
• generous pinch of salt

• ¼ cup whipping cream
• ¼ cup plain yogurt
• (or ½ cup plain yogurt, with no cream)

In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt, and 3 tablespoons of oil.  Gently add the paneer cubes, and toss very gently.  Let the cubes marinate while you prep your other ingredients.

Thaw the spinach in the microwave, in a microwave-safe dish,, 5 minutes on high.  Puree the spinach in a food processor until smooth, or mince by hand.

Place a large nonstick skillet over medium heat, and add the paneer as the pan warms.  In a couple of minutes, give the pan a shake and turn the paneer cubes.  You want the cubes browned on two or more sides.  Remove the paneer onto a plate (this also tastes good without seasoning and frying the paneer; just cube it and add it at the end of cooking the spinach).

Add the ghee/oil to the pan.  When melted and hot, add the onion, garlic, and chili.  SLOWLY sauté the mixture until golden and the oil is shimmering on top, about 15 minutes.

Add the garam masala, coriander, and cumin.  Cook, stirring often, for about 3 to 5 minutes, until the spices are well toasted.  Add a few drops of water if it is drying out and burning.

Add the pureed spinach and stir well, incorporating the spiced onion mixture into the spinach.  Add generous pinch of salt, and the ½ cup water.  Stir and cook for 5 minutes with the lid off.

Turn the heat off, add the cream/yogurt a little at a time to prevent it from curdling.  Once the cream/yogurt is well mixed into the spinach, gently add the paneer.  Turn the heat back on, cover, and cook until everything is hot.

Serve with basmati rice, and/or naan.

*Paneer

Making the Paneer

• Cheesecloth to line a colander
• 8 cups whole milk
• ¼ cup freshly squeezed lemon juice

1. Line a colander with two layers of cheesecloth (available at the grocery store)
2. In a large, wid pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.  Be patient!
3. Add the lemon juice and turn the heat down to low.  Stirring gently, you should almost immediately see the curds and whey separate.
4. Remove the pot from the heat and carefully pour the contens into the cheesecloth-lined colander.  Gently rinse with cool water to get rid of the lemon flavour.
5. Gather up the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.  Tie the cheesecloth to the kitchen faucet and allow the cheese to drain for at least 5 minutes.
6. Twisting the ball to compact the cheese into a brick, place it on a plate with the twisted part of the cheesecloth on the side.  Set another plate on top, and weight it down with tinned food, or a very heavy pot.  A ziplock bag full of water will also work.  Press for at least 20 minutes. In the photo to the right, I’ve used our very heavy granite mortar on top of a plate.

Pie Crust

From America’s Test Kitchen:

“Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).”  Your vodka needs to be refrigerated for this recipe, and you’ll need a food processor.

For one 9-inch Double-Crust Pie

• 2½ cups unbleached all-purpose flour (divided into 1½ cups and 1 cup)
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12 tablespoons cold unsalted butter, cut into ¼-inch slices
• ½ cup chilled solid vegetable shortening , cut into 4 pieces
• ¼ cup vodka , cold
• ¼cup cold water

1. In food processor, spin 1 ½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Grandma’s Pecan Pie (from Great Aunt Shirley)

We have found great success using the America’s Test Kitchen recipe for pastry (which uses vodka for half of the liquid).  The following is Grandma’s pastry and filling recipe, verbatim.  One just needs one 9″ pie crust, unbaked, for this pie.

Pastry

• 4 (41/2) cups flour (I use 4 and use the rest for flouring the board)
• l  lb. Shortening (Crisco)
• 1 tsp. Salt
• TBSP brown sugar
• 1 egg (beaten)
• add enough warm water to make ¾ cup
• 1 TBSP vinegar

Add salt and b. sugar to flour.  Cut in shortening with knife ( I usually do that by dividing it into four pieces). Add remaining liquid and mix with hands until dough no longer stick to the bowl.  Chill for about 15 – 20 minutes wrapped in saran wrap. This dough is quite soft and is very flaky when done.

Pie Filling

• 1 cup corn syrup
• ½ cup sugar
• ¼ cup butter
• ¼ tsp  salt
• 1 egg (beaten), in a medium sized bowl
• 1 tsp vanilla
• LOTS     pecan halves

1. Bring sugar, salt, butter to a boil and remove from heat
2. Whisking constantly, pour over beaten eggs
3. Cool slightly and add vanilla
4. Lay pecans in circle pattern (flat side down) until the whole bottom of crust is covered.
5. Pour filling over the pecans.
6. Bake 10 minutes at 400F then turn oven down to 375F and cook for 35-40 minutes.  The pecans will rise to the top.

Shipwreck Casserole

A bit of a pain to assemble, and not very gourmet, but once it’s put together it can just sit unattended for two hours in a 350F oven.  Reminds me of 70′s fare and the foil packed dinners that we used to make for camp fire cooking.

• 2 large onions, sliced thinly
• 2 medium potatoes, sliced thinly
• 1 lb lean ground beef, or lamb
• ½ cup long grain white rice, uncooked
• ½ to 1 cup finely diced celery
• 10 oz condensed tomato soup
• 10 oz soup can of very hot or boiling water
• salt and pepper, to taste
• dried or fresh herbs, to taste

1. Spread onions over the bottom of a greased 2-quart lidded casserole dish; sprinkle with salt and pepper and herbs, if using.
2. Lay the sliced potatoes over the onions, and sprinkle with salt and pepper and herbs, if using.
3. Pat the ground beef evenly over the potatoes; sprinkle with salt and pepper and herbs, if using.
4. Evenly distribute the dry rice over the ground beef.
5. Spread diced celery over the rice and ground beef; sprinkle with salt and pepper and herbs, if using.
6. Mix soup and hot water together, and pour over top of the casserole.
7. Cover the dish, and bake, covered, in a 350F oven for 2 hours until vegetables are tend

Marinated Goat Cheese

• 8 oz creamy goat cheese log

Marinade:

• 3⁄4 cup coarsely chopped fresh parsley
• 1⁄4 cup coarsely chopped fresh basil
• 1⁄2 cup sundried tomatoes, julienned (soak dried ones in hot water or can use a combination of dried and jarred ones in oil)
• 1⁄4 cup black olives, pitted, sliced
• 2 cloves garlic, minced
• Pinch of thyme (or can use fresh thyme)
• Pinch of hot red pepper flakes
• 1 cup extra virgin olive oil (1/2 c oil, about as much as provided by the jar of oil- packed tomatoes, is adequate)
• Salt & Pepper to taste

1. Combine marinade ingredients in a bowl and let stand to let flavours blend.
2. Spoon over the cheese, cover and refrigerate overnight.
3. Serve on large platter with crisp toasts,crackers, and/or fresh sliced baguette.

Pickled Beets in 24 hours

• 2 tablespoons sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 8 whole cloves
• 1 clove garlic, peeled and chopped
• 1/3 cup cider vinegar
• 1/4 cup water
• 2 cups cooked, sliced fresh beets (roast or boil them, then remove skins)
• 1 small sweet red onion, sliced and separated into rings

1. Layer beets and onion rings into a lidded container (the large Ziplock screw-top containers work well); you could also just toss everything into a bowl.
2. In saucepan, combine the sugar, mustard, salt, cloves, garlic, vinegar and water; bring to a boil and pour over the beets and onion rings.
3. Cover and refrigerate at least 1 day.
4. Every once in a while, when you think of it, give the container a little toss so that the marinade ingredients move around amongst the vegetables.

A Facsimile of Boston’s Creamy Chicken Curry Pasta for Niall

• 3 cups dry penne
• 2 Tablespoons or so of butter, or vegetable oil
• 1 medium red onion, cut into bite-sized chunks
• 1 red pepper, cut into bite-sized pieces
• 2 cloves garlic, minced
• 2 Tablespoons hot madras curry powder
• pinch of dried chili flakes
•  2 to 2 ½ cups heavy cream

• 2 chicken breasts, cooked and cut into bite-sized pieces*
• ¼ cup to ½ cup pineapple, cut into bite-sized pieces (fresh or canned, drained)

Bring a large pot of generously salted water to a rolling boil.  Add dry penne, stirring to prevent it from sticking together.  Cook according to package directions, approximately 7 or 8 minutes.  Drain well, but do not rinse!

Meanwhile, melt the butter or heat the oil, and add the red onion.  Stir and cook until it begins to sweat, and then add garlic and red pepper.  When they are softened, but still have a bit of a “fresh bite”, add the curry powder and chili flakes.  Stir and cook for a minute or two.

Stir in the heavy cream, bring to a very gentle boil and cook until it begins to thicken to the consistency you like for your alfedo-ish sauce.  Gently stir in the cooked chicken pieces and the pineapple, and cook till they’re heated through.

* to cook the chicken, one can bake in the oven or cut into bite-sized pieces and sauté with the vegetables until no longer pink.  To bake ahead, put two boneless, skinless chicken breasts onto a baking sheet and drizzle with olive oil.  Turn twice, two coat the entire breast.  Sprinkle generously with salt and pepper, then bake for 40 minutes or so in a preheated 350F oven.