Every Day Is a Great Day to Say Thank You! Michelle Norwest, Thank You


Thank you, every day is a day to give thanks! I’m laughing as I write this. I want to give a big thank you to Misha Norwest, my web person!

She and I have worked together for a long time.

She designed and built Curtisaikens.com, now Curtisaikens.net… to quote Camio “and I like it”.
Great Misha.. and she set up this cool new email for me, Chef@curtisaikens.net,


If you need web design any kind of you can reach her at michelle.norwest@gmail.com or misha@norwestdesigns.com  (note from Misha 🙂 Thank you, Curtis, it’s always a pleasure!)

Mic drop…


I love shiitake and oyster mushrooms, but don’t think that you have to use my favorites. Feel free to explore the world of wild mushrooms! There are dozens of types at our local markets, there are even kits you can purchase to grow your own!



  • Mushrooms
    (A quarter pound each of Shitake, Oyster and White Button type, washed and thinly sliced)
  • Half a stick of butter
  • 1/8 cup olive oil
  • 1 medium onion sliced very thin
  • ½ cup sherry
  • Salt and pepper to taste


In large sauté pan add oil and onion. Sauté until translucent (about 2 minutes)

Add mushrooms and cook thoroughly (3-7 minutes) until mushrooms are nice and tender.

Add sherry and butter; allow to reduce to about one half

Serve on toast points.


Although this is a recipe for chard, you can substitute any fresh green! Spanish, cabbage, even dandelion. Go ahead mix it up!


2 bunches of Swiss Chard washed thoroughly with white bottoms removed (rolled and sliced)

1 medium onion sliced

3 cloves of garlic minced

3-4 Tbsp olive oil

Salt and pepper to taste


In large sauté pan add oil and onions and cook for about half a minute. Add chard and garlic, cook till limp and shiny. This should take about 4-5 minutes according to how much is in the pan.


Chicken and Vegetable Curry

Remember this week’s underlying theme is Versatile. So far, you have two recipes. By changing one or more of the key ingredients you have doubled the number of dishes you can prepare! Same can be done with the curry recipe. You can use beef or pork in place of the chicken, with or without vegetables.

2 large chicken Brest cut into 1 / 2-inch cubes

1 each carrot, parsnip, zucchini and yellow squash peel and diced

4 tablespoons extra virgin olive oil

1/2 stick butter

1 red onion, diced

2 teaspoons cumin seeds

1 teaspoon salt

1 teaspoon ground mustard

2 teaspoons ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon ground cayenne pepper

1 cup plain yogurt


In a large sauté (with lid), heat olive oil, sauté chicken about 4 minutes, add vegetables and onions, sauté 3 to 5 minutes and now make curry in the same pan!

To make the curry powder, combine the cumin seeds, salt, mustard, turmeric, coriander, and cayenne. Grind this mixture together in a coffee grinder.

Make well in the middle of the vegetables (spread them out opening a space in the bottom of the pan) add butter as to melt, add curry blend cook in butter about 20 to 30 seconds add yogurt heat, mix throughout the vegetables.

Serve over rice.

email me: chef@curtisaikens.net



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