Tuesday, August 3, 2010
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Monday, May 24, 2010
For the Salmon:
3 TBSP adobo sauce from a can of chipotle peppers in adobo
3 TBSP brown sugar
1 tsp. kosher salt
4 skinless salmon fillets (6 oz. each)
For the Rice:
1/4 cup onion, diced
1 TBSP unsalted butter
1 cup long grain rice
1 can crushed pineapple, undrained (15. oz) + 3/4 cup pineapple juice (6 oz.) [ I usually substitute one 20 oz. can of crushed pineapple and adjust with slightly more water ]
1/2 cup water
1 tsp. kosher salt
1 tsp. sugar
1/4 cup minced fresh cilantro
Start with the rice:
1. Prep onion, then saute in butter in a saucepan over medium-high heat for 3 mins.
2. Stir in rice and saute 1 min more.
3. Add pineapple, pineapple juice, water, salt and sugar.
4. Bring to a boil, cover, reduce heat to low, and simmer until all liquid is absorbed, 25 mins.
5. Preheat oven to 400 degrees. Line a baking sheet with foil and coat with nonstick spray.
[ Note: If you happen to have a salmon fillet with skin on, broil for 5 mins first, then cook at 400 degrees. ]
6. Stir adobo sauce, sugar and salt together. [Note: Adobe sauce can be pretty spicy, so tone it down by straining out any pepper seeds before mixing.]
7. Place fillets on pan and brush half of the adobo mixture evenly over the tops, reserve remaining sauce.
8. Bake salmon for 10-15 mins for skin-on, or 15-20 mins for skinless, until opaque all the way through. Brush remaining adobo sauce onto salmon halfway through cooking.
9. When rice is done, fluff with a fork and stir in cilantro. Serve with Salmon.
If you have extra time or you're feeling ambitious, there is a bonus sauce for the rice (but the meal is still really good even without it):
1 cup dry white wine
2 TBSP sugar
2 TBSP fresh ginger, grated
2 TBSP fresh lime juice
2 TBSP unsalted butter, softened
1 tsp. cornstarch
1-2 scallions, thinly sliced.
10. Combine wine, sugar, ginger and lime juice in a saucepan, boil until reduced to 3/4 cup (7 mins)
11. Blend butter and cornstarch together; whisk into sauce and simmer until thickened (1 min)
12. Stir in scallions and serve over salmon with rice.
Wednesday, April 21, 2010
This is probably my second favorite loaf cake (only to the previously posted Banana Gingerbread). It's moist (without being soggy wet), relatively dense like pound cake, and oh-so-chocolatey. Simply amazing. The suggestion was also made to add 3/4 c chocolate chips to the batter before baking if you want a seirous chocolate overload, but I found this cake perfect as-is. For the seriousle chocolate lover, I may add the chips, but for me, I love this as it is in the morning with a nice hot cup of coffee. It also freezes well. Perfect for someone like me who bakes four loaves in one day. Can't possibly eat them all, can I?
Chocolate Yogurt Loaf Cake
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup butter, room temperature
1 1/4 cups sugar
1 large egg
1 large egg white
1/4 cup water
1/3 cup cocoa powder
2 tsp vanilla extract
1 cup plain yogurt (low fat is fine)
Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until the mixture is fluffy and resembles wet sand. Beat in egg and egg white. Mix in 1/3 of the flour mixture.
In a small bowl, whisk together water, cocoa powder, vanilla and yogurt until mixture is smooth. Add half of this mixture to the sugar mixture, followed by another 1/3 of the flour mixture. Stir in remaining yogurt and remaining flour, stirring only until no streaks of flour remain.
Pour batter into prepared pan and spread evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in pan for about 10 minutes, then carefully cut along the sides of the pan to release the cake and turn it out onto a wire rack to cool completely before slicing.
I've made a ton of things but have yet to get around to posting them: lasagna, gnocchi, three types of pizza crusts (with another crust tonight - because I'm trying to find that 'perfect' one!), decorated cookies for a National Food Blogger's Bake Sale, cookies 'just because,' baked oatmeal, granola bars, puffy caramel apple pancakes, lemon red pepper chicken and pasta, stout cupcakes with whiskey ganache and baileys buttercream (can you say yum?), bread pudding with a whiskey caramel cream sauce, sweet cream scones, banana bread, chocolate banana bread, asian chicken lettuce wraps (think PF Changs), ham and cheese (and salmon and cream cheese) filled buns, etc, etc. I think you get the point.
Most of the things I make are in the 'sweet' category, but I do enjoy making dinners and other meals as well. My 'meals' are focused on quick and easy - something that we can put together and have on the table after I'm finished running or within 45 minutes. So that defintely limits the menu a bit. I love weekends because I can really spend a lot more time on a meal.
This recipe is from bakingbites.com. It is so amazingly tasty. Definitely best once it's first cooled from the oven, but I've frozen it and eaten it after it's rethawed, and it's still good, just a little bit drier. I pretty much followed this recipe to a "t" and it's wonderful. This is probably one of my favorite quick breads out there - maybe because it's more like a banana ginger spice cake? Probably.
1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon (sub for 1 1/2 tsp pumpkin pie spice)
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground cardamom
pinch freshly ground nutmeg
1/2 cup brown sugar
1 cup banana, mashed (about 2 large)
1/2 cup molasses
1/2 cup buttermilk
4 tbsp vegetable oil
Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, whisk together flours, baking powder, baking soda, salt and spices.
In a medium bowl, whisk together brown sugar, banana, molasses, buttermilk and vegetable oil. Pour into dry ingredients and stir until just ombined. Pour into prepared pan and sprinkle with coarse sugar, if desired.
Bake for about 45 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Makes 1 loaf, 8-10 slices.
Tuesday, April 13, 2010
Okay, first decide if you want any veggies in it like zucchini, onion, mushrooms, etc. If you do, chop them up and sauté them FIRST in a separate skillet with about 1 1/2 tablespoons of olive oil. This marinara recipe will give you enough to keep and freeze.
2-3 tablespoons olive oil
3-4 cloves of garlic
1 28 oz. can crushed tomatoes
3 6 oz. cans of tomato paste
4 tablespoons sugar
6-8 tablespoons crushed basil
2-3 tablespoons fennel seeds (optional)
2-4 tablespoons oregano
black pepper to taste
pinch of salt
crushed red pepper to taste (optional)
1/4 cup red wine
In a large pot, heat olive oil. Crush the garlic and add when oil is hot. Sauté garlic about one minute - careful not to let it burn. Pour in can of crushed tomatoes and fill the can with water. Add one 28 oz can of water. Add each can of tomato paste with a can of water for each as well. Make sure you get all of the tomato paste out of the can with a spoon. Use a whisk to break up the chunks and let the tomatoes cook for about 2-3 minutes. Add sugar, basil, fennel seeds (optional), oregano, black pepper, salt, red pepper (optiional), and red wine. Mix all ingredients together with a whisk and let cook for a good 10 minutes. Alter seasonings to taste if needed. Then, add sautéed veggies if you want.
Monday, April 12, 2010
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1 to 2 TBSP chili-garlic sauce
1 TBSP grated fresh ginger
1 tsp chinese five spice powder (optional)
Kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2 inch pieces
1 cup long-grain white rice
1 medium head bok choy thinly sliced (about 8 cups)
2 scallions, sliced
In a 4 to 6 quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder, 1/2 tsp salt and 1/4 tsp pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty-five minutes before serving, cook the rice according to the package directions.
Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with rice and sprinkle with the scallions.
Friday, April 9, 2010
Lemony Dill Sour Cream Dip and Raw Vegetables
Easter Bunny Bread (more on that, later)
Maryland Crab Dip (Thank you, Mom!)
Prosciutto-wrapped asparagus with parmesan
Baked Sweet Potatoes
Jalepeno Corn Casserole
Cheesecake Factory Carrot Cheesecake Copycat
Orange Tapioca Pudding (Thanks to my mother-in-law)
Easter Biscotti (Jelly Bean Biscotti)
Easter Bunny Bread (using a sweet buttermilk bread - doubled as a dip try and dinner rolls)
Classic Coconut Macaroons
Toasted Coconut Meringue Macaroons
Chewy Chocolate Macaroons
Yes, you read that right - 4 macaroon recipes. It was a bit of a bake-off to see if there was a 'best macaroon.' You know what? There isn't. They were all so very good. Though I think the top two based on comments from family were the Toasted Coconut Meringue Macaroons and the Chewy Chocolate Macaroons. They were just so different from normal and were just a nice change of pace. The Easter (Jelly Bean) Biscotti sounds strange, and that first bite or two is a little strange to eat. It's like a shortbready-butter cookie with jelly beans inside. There is not only a textural interest, but the jelly bean flavors definitely add a unique flair to this recipe as well. That being said, they were strangely addictive - though I'm sure that isn't the case for everyone. I can see this definitely being a "love it or leave it" kind of dessert, but it was just too festive to pass up.
This recipe I'm sharing has been around for a while - it's a copycat recipe trying to replicate the Cheesecake Factory's version of this cake. Though I haven't had their version, this version is wonderful. This was one of the Easter Desserts and my very first cheesecake attempt. Ah-may-zing. I posed the nutrition information, but it's not entirely accurate. I know that if you're going to indulge, indulge, but I couldn't help myself. I changed the recipe to make it a smidgen healthier, from using reduced fat cream cheese, applesauce instead of some oil and whole wheat flour instead of AP. My changes are in parenthesis.
Cheesecake Factory Carrot Cake Cheesecake
16 ounces cream cheese (at room temp - I used 1/3 less fat cream cheese)
3/4 cup granulated sugar
1 tablespoon flour (AP)
1 teaspoon vanilla
3/4 cup vegetable oil (used 1/4 c oil and 1/2 c applesauce)
1 cup granulated sugar
1 teaspoon vanilla
1 cup flour (used whole wheat flour)
1 teaspoon baking soda
1 teaspoon cinnamon
(1/4 tsp nutmeg)
(1/4 tsp ginger)
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrot
1/2 cup flaked coconut
1/2 cup chopped walnuts (I used pecans here)
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened (1/3 less fat)
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
I also used extra crushed pecans to put on top of the pineapple cream cheese frosting to make it prettier to serve.
To make cheesecake:
In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
Stir in 1 cup flour, baking soda, cinnamon, (nutmeg, ginger) and dash salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts (i used pecans).
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
Repeat with remaining cream cheese batter, spreading evenly with a knife.
Do not marble with a knife.
Bake in preheated 350 (I backed it down to 300) degree oven 50 to 65 (it cooked for a LOT longer, I wasn't really keeping track, but it did set up) minutes or until cake is set and cooked through.
Cool to room temperature, then refrigerate. (I waited for mine to cool completely, then wrapped it heavily so I could freeze it for a week. I thawed it out 3 days before easter to let the flavors combine before serving it.)
When cake is cold, prepare Pineapple Cream Cheese Frosting.
In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
Beat until smooth and of spreading consistency.
Frost top of cheesecake.
Refrigerate 3 to 4 hours before serving.
Nutrition Information for the unmodified Cheesecake recipe (not that you want to see it for this...haha)
Serving Size 1 (175g)
Recipe makes 12 servings
Calories from Fat 322
Amount Per Serving
Total Fat 35.8g
Saturated Fat 13.6g
Monounsaturated Fat 9.5g
Polyunsaturated Fat 10.7g
Trans Fat 0.0g
Total Carbohydrate 62.9g
Dietary Fiber 1.3g
Our notes on this recipe are in parenthesis. Note, we only used 1/3 of the pork called for in the recipe, but quartered the marinade and vegetable components. We also grilled zucchini in addition to the peppers and onions.
Marinated and Grilled Pork Medallions
Prep: 20 minutes
Marinate: 2 hours
Cook: 14 minutes
Makes: 8 servings
3 pork tenderloins, about 1 pound each (we used 1 that was about 3/4 lb before trimming off excess fat)
1 cup apple cider (used apple juice)
1/4 cup each: soy sauce, honey
2 tablespoons ketchup
1/2 teaspoon fresh ginger (we grated it)
2 red bell peppers, seeded, cut into wedges
2 onions, cut into wedges, skewered
1/4 cup vegetable oil
1/4 teaspoon coarse salt Freshly ground pepper
1. Cut the tenderloins into 1/2-inch-thick medallions. Combine the cider, soy, honey, ketchup and ginger in a bowl. Place the medallions in a large, flat dish; pour the cider mixture over them. Cover; marinate for at least 2 hours or overnight in the refrigerator. (We did overnight)
2. Heat grill or grill pan until hot. Brush the vegetables lightly with oil; season with salt and pepper to taste. Grill 8 minutes. (If you are using a grill pan, you will have to work in batches.) Remove the pork from the marinade, discarding marinade; drain pork for a moment. (We used our Griddler/Panini Press since it was cruddy outside. We opened it up flat for a dual grilling surface and it worked great.)
3. Grill the pork 3 to 4 minutes on each side over high heat to coincide with the end of the vegetable cooking time. (If you are using the grill pan, remove the vegetables and cover to keep warm while you cook the pork.) Watch the medallions closely; they will cook quickly because they are thinly sliced. Be sure the pork's juices run clear when removed from the grill. If they do not, return to the grill and cook for another 30 seconds or so on each side.
Per serving: 335 calories, 40% of calories from fat, 15 g fat, 4 g saturated fat, 113 mg cholesterol, 12 g carbohydrates, 38 g protein, 432 mg sodium, 1 g fiber
Tuesday, March 16, 2010
This recipe makes 4.
1 1/2 tablespoons canola oil, divided
12 ounces ground pork (we use lower fat)
3/4 cup finely diced onion (Alec doesn't like onion, so I used probably about 1/4 c)
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon ground coriander
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 cup mild salsa (we used a hot chipotle salsa)
2 canned chipotle peppers in adobo, minced (i had these from another recipe, where I just diced them all up, so I used a generous 2 tablespoons of the mixture)
1/4 cup fresh cilantro
4 8" flour tortillas or large wraps
4 ounces shredded sharp white Cheddar cheese (used regular sharp cheddar)
1/2 cup finely diced red bell pepper
1/2 cup finely diced tomato
Preheat oven to 400
In large skillet, heat 1 tablespoon oil over medium - add pork and cook, stirring with a wooden spoon to break into pieces, until no longer pink, about 6 to 8 minutes. Drain off fat if needed, remove pork and set aside.
In same skillet, add remaining 1/2 tablespoon oil and stir in onion, garlic, cumin, coriander, salt and pepper - cook onion is softened, about 5 minutes. Add pork along with salsa and chipotle peppers - simmer, stirring, until slightly thickened, about 3 minutes. Stir in fresh cilantro and remove from the heat.
Divide the mixture into 4 equal portions and spoon each down the center of each tortilla or wrap - sprinkle evenly with cheese, pepper and tomato. Fold bottom edge over filling, then sides and roll up. Place onto a baking sheet and cook, turning once, until golden, about 7 to 10 minutes.
Makes 4 servings.
pro 31 g
total fat 30 g
sat. fat 11 g
carb 51 g
fibre 5 g
chol 84 mg
sodium 147 mg
% RDI: -
vit A 16%
vit C 32%
Monday, March 8, 2010
2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (12 ounce) can canned crabmeat,drained
1 tablespoon mayonnaise
1 teaspoon dry mustard
2 1/2 ounces buttery round crackers,crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning TM
salt to taste
ground black pepper to taste
1 cup dry bread crumbs
1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
Wednesday, February 24, 2010
This was a really quick and flavorful weeknight meal. This recipe yields 4 servings, but again, we only needed two. But my husband and I both like sauce, so I halved the amount of pork, but kept everything other amount the same.
Adapted From: AllRecipes.com
1 cup peach preserves
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon chili paste (we used Thai Chili Paste we had on hand- i'm sure you can find something in the asian aisle of the supermarket - and I used probably a tablespoon or more of chili paste - we LOVE spicy.)
4 boneless pork chops
1 teaspoon ground ginger
1 pinch ground cinnamon
salt and pepper to taste
2 tablespoons vegetable oil
1/2 cup white wine (we actually used a riesling, though I'm sure a drier one works as well)
In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done. (I removed the porkchops and then used a cornstarch solution to slightly thicken the mixture to make a good consistency for serving so it wouldn't run all over the plate.)
Amount Per Serving Calories: 404 Total Fat: 11.5g Cholesterol: 36mg
We served this with cooked sweet potatoes. Just scrub the whole potato, dry with a town, prick the skin several times with a fork and microwave for 8-12 minutes depending on the size of the potato. It should be soft to the touch (but be careful, very hot!) when it's finished. We started with a little butter and brown sugar on the sweet potatoes, but found that the extra sauce we made was actually pretty tasty on the sweet potatoes - so that's what we did for the rest of them.
2lbs chicken wings
1 cup soy sauce
1 tablespooon grated fresh ginger
2 tablespoons chopped cilantro
2 cloves of minced garlic (I just used 2 tablespoons of minced garlic from the jar)
1/2 a lemon juiced
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 cup honey
Mix together soy sauce, ginger, cilantro, garlic, and lemon juice in a bowl. Rinse chicken wings and pat dry. Place wings in a gallon sized plastic ziplock bag and pour mixture over the chicken wings. Marinate in the fridge for at least 2 hours, its even better if you leave it overnight.
In a BIG saute pan, melt the butter in the olive oil with medium/high heat. Remove the wings from marinade and place in the saute pan, season with salt and pepper. Add the honey on top of the wings and brown the chicken wings on both sides for about 5 minutes. Put some sesame seeds on top, and they're all done and yummy. Most of the time, if I'm making this recipe for 2, I use 1lb. of chicken wings and cut the ingredients in half.
1 lb medium beefsteak-type tomatoes, quartered, seeds squeezed out
2 serrano Chilies, thinly sliced
½ cup thinly sliced green onions
½ cup distilled white vinegar
2 ½ Tbsp. packed light or dark brown sugar
1 ½ tsp. salt
4 tsp. minced fresh ginger
1 tsp. minced garlic
2 tsp. mustard seeds
2 tsp. black pepper
2 tsp. ground cumin
1 tsp. cayenne
½ tsp. turmeric
½ cup olive oil
2 firm-ripe avocados, cut into ¾-in. chunks
¼ cup olive oil
¼ cup fresh lime juice
½ cup chopped cilantro
1 Tbsp. ground cumin
½ tsp. salt
½ tsp. ground black pepper
4 boneless-skinless chicken breasts
In a bowl, combine tomatoes, chilies, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add sugar and salt and cook, stirring until dissolved. Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive oil, and add ginger mixture and cook, stirring until fragrant. Remove from heat, stir in vinegar mixture and pour over tomato mixture. Let salsa cool, then cover and chill for at least an hour, or overnight. About 1 hour before serving stir in avocados.
In a large bowl, combine olive oil, lime juice, cilantro, cumin, salt, and pepper. Turn chicken in mixture to coat. Let stand at room temperature turning occasionally for 30 to 45 minutes, or refrigerate overnight. Grill chicken. Serve on rice with salsa on top of chicken.
This is exciting! I can't wait to see what kinds of recipes turn up. I tend to be more of a baker than a cook, but I love finding new recipes to try! I'm going to start with dinner recipes because I'll feel less guilty if I share meal ideas before dessert, even though if I had my way, dessert would be dinner :)
So here is a recipe from AllRecipes.com that I've adapted a little bit for an Indian Chicken Curry. While it isn't restaurant food, it does satisfy my craving for indian food when I don't feel like going out - and it's definitely a healthier alternative because you get to control all the ingredients! The only thing I didn't have in my pantry and I had to go out and buy for this recipe was Tumeric - that's what gives this curry it's classic yellow-orange coloring.
This is the original recipe yielding 4 portions. I halved this recipe when I made it because it's supposed to serve 4 people and I only needed to feed 2. I also added cooked potatoes in with the curry because I love Indian Curried Potatoes. It's a pretty tasty recipe, even though it has a lot of ingredients.
Adapted From: AllRecipes.com
2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
1/2 cup cooking oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 1/2 teaspoon ground coriander
1 1/2 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt (low-fat is ok)
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1/2 cup water
1 teaspoon garam masala (see recipe at the bottom for substitute)
1 tablespoon chopped fresh cilantro, plus more for garnish before serving
1 tablespoon fresh lemon juice
2-3 Small/Medium Yellow (Red or White works fine too) Potatoes, peeled, quartered and boiled.
Sprinkle the chicken breasts with 2 teaspoons salt.
Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice and fresh chopped cilantro to serve.
Amount Per Serving Calories: 427 Total Fat: 24.3g Cholesterol: 95mg
Garam Masala Substitute
From: Online Source
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
Garam Masala keeps for 3 months.
Yield: Makes about 1/2 cup
Caddie and I have been sharing recipes, and we thought it would be fun/a good idea to start a blog where people can post recipes they have tried and love. When you are posting a new recipe the title of the blog post should be the title of the recipe. Post the ingredients and direction in the post body and at the end of the post body if you have the nutritional information post that too. There is a box at the bottom of each blog post that says “Labels for this post”, in that box enter the type of food, for example: Indian, Mexican, Italian, etc.
I have to add people as “authors” so please let me know if you want to be a part of the exchange and I will add you email address to the authors, this way you can post your own recipes as well.
I am going to play around with the format and gadgets they have on this site and let you guys know if I change anything.
Have fun and ENJOY!