Omelet wrote:

> But do consider Fenugreek... :-)
>
> I've experimented with it for the first time the past two nights in a
> row and Serene was most accurate! It's a delighfully pungent spice but
> as she said, a bit bitter if added in excess.
>
> Like many others, a little goes a long way!

My husband loves fenugreek. I use if for one dish, a Moroccan
chicken dish with fenugreek. He always tells me to put more in next
time. I use at least a quarter cup of fenugreek in dish that serves
four. He likes the bitterness.

What did you use it in?

-Tracy

In article >,
Tracy > wrote:

> Omelet wrote:
>
> > But do consider Fenugreek... :-)
> >
> > I've experimented with it for the first time the past two nights in a
> > row and Serene was most accurate! It's a delighfully pungent spice but
> > as she said, a bit bitter if added in excess.
> >
> > Like many others, a little goes a long way!
>
> My husband loves fenugreek. I use if for one dish, a Moroccan
> chicken dish with fenugreek. He always tells me to put more in next
> time. I use at least a quarter cup of fenugreek in dish that serves
> four. He likes the bitterness.

<lol> Oh my gods!
I used about 2 teaspoons in a 2 cup mix. :-)

>
> What did you use it in?
>
> -Tracy

Chicken curry puffs.

1 whole split chicken breast, (1/2 chicken breast actually) roasted,
deboned and chopped course

2 Tbs. tomato paste

1 tsp. ground white or black pepper
1/4 tsp. turmeric
1/4 tsp. coriander powder
1/4 tsp. cardemon powder
2 tsp. fenugreek powder
1/8 tsp. Accent (MSG)
1 Pepperidge farm puff pastry sheet
(find these in the frozen section at the grocery store)

Salt to taste.

Roll out Pepperidge Farm puff pastry sheet until it is approx. 12" long
by 8" wide between two sheets of waxed paper.

Cut that sheet into 6 rectangles after removing the waxed paper.

Add some of the chicken filling to each sextant and fold over and seal
to make a filled shell.

Bake on a greased and foil covered cookie sheet (or toaster oven pan
like I use) at 400 degrees F. until the puff pastry is golden brown.
Approximately 20 minutes worked well for me with a bit more time
standing over it...

Chicken breast meat is a pain in the ass to use up sometimes as it tends
to be dry unless I debone and grill it. I've come up with many ways to
use it as dad has this goofy habit of purchasing rotisserie chickens or
even fried chicken breasts.

The dogs get some of it when there gets to be more than I care to mess
with!
--
Peace! Om

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