Sunday, December 18, 2011
Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
1 can (28 Ounce) Diced Tomatoes
1-1/2 cup Heavy Cream
2 cups Basmati Rice
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top.
Make sure to have some Nann bread handy, too. (see below)
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill.
Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Thursday, December 1, 2011
Wednesday, November 23, 2011
Also, mash with a fork if you have the patience. Supposed to give them a great texture!
Thursday, November 17, 2011
1. Have a crock pot. (I bought one for this. Worth it.)
2. Put 3 Ingredients in the pot. I used:
- pork shoulder aka pork butt (I bought a huge thing from Costco, 8 lbs)
- 1 full bottle of Sweet Baby Ray's, and
- 2 cans of soda (you can use Dr Pepper, root beer, Cherry Cola... whatevs-- I did caffeine-free Coke). Some people also say to use your favorite seasoning on the pork before you put it in-- up to you. I did a little salt and a little Lowry's. I don't think it is necessary, but again, up to you.
4. Shred meat and call to tell me how awesome I am for sharing this with you.
PS Also it's the BEST thing to make if you're bringing dinner to people because it is delicious comfort food, cheap, and super simple. You can also freeze the leftovers or feed an army-- when I made this it lasted for at least 16 servings. Prob more like 20. And cost way less than $20 total. Serious.
Saturday, October 15, 2011
3.5 c flour (*I like baking flour)
3 c sugar
2 tsp soda
1.5 tsp salt
1 tsp nutmeg (*I do a little less because I don't like this flavor to over power)
1 tsp cinnamon (*I do a tiny bit more because I love this flavor)
1 c corn oil (*or canola)
2/3 c water
2 c pumpkin
Mix dry, add wet (*I like to mix eggs together before adding to the rest). Bake at 350 for appx 1 hour in 2 greased loaf pans (or several small disposable loaf pans and give them to people-- best gift ever.)
*Baking times vary, so depending on the oven or the size of my pan, I bake for 50 minutes and check back every 5 minutes until the middle is no longer jiggly.
Wednesday, October 12, 2011
This is from my sister-in-law Jenn, and its so yummy!
- 1/2 cup Parmesan cheese
- 1/4 cup butter, softened
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon celery salt
- 2 pounds tilapia fillets
- Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
- In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
- Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Monday, July 25, 2011
1 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped bell pepper (any color)
1 tablespoon coconut oil
1 large egg
1/2 cup oat bran
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 (8 ounce) can tomato sauce (preferably one without sugar)
Heat oven to 350 degrees. In a skillet, heat the oil over medium heat and saute the onion, bell pepper and garlic until softened, about 5 minutes. Add tomato sauce and spices and cook until it simmers. Remove from heat and set aside.
In a large mixing bowl add the ground turkey, oat bran, egg, and tomato mixture. Mix well with a wooden spoon.
Pack into an 8 X 4 inch loaf pan. Bake for 50-55 minutes or until no longer pink in center. Let stand at room temperature 5 minutes before slicing.
Makes 1 loaf, about 4-6 servings.
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Chopped Walnut
- Chopped Walnuts
- Brown Sugar
- Melted Butter
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Add Waluts and mix in.
Pour batter into prepared pan
Top with Walnuts. Mix Butter and Brown Sugar and pour on top.
Bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Friday, June 10, 2011
- 2 cups all-purpose flour (I barely sifted it, I used a spoon)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted (yes! melted!)
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips (or crushed candy bar of your choice... I'd advise against Skittles ;-))
- Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. (I just kept checking them until they looked golden. This was at exactly 15 minutes for me, but depends on your oven)
Wednesday, March 30, 2011
- 2 tablespoons finely diced shallots
- 1 scallion (white part only), thinly sliced
- 1 1/2 teaspoons aged Spanish sherry vinegar
- 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
- 3 ounces soft goat cheese (I used A LOT more :-))
- Olive oil
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon chopped fresh thyme
Seriously, I could eat these like candy. Enjoy!
PS recipe and image from epicurious.
Tuesday, March 29, 2011
So about a year ago I found The Pioneer Woman's food blog. I have tried a few of her recipes and most of them are pretty amazing. I even bought her recipe book at Costco. I thought I would post my top fave's so far here:
White Chicken Enchiladas(my change: use Greek yogurt instead of sour cream. Way better for you and you don't taste the difference, I PROMISE!)
To go with the enchiladas you will want...
Mexican Rice (my change: use a rice cooker if you are like me and have never been able to make decent rice on the stove top.)
Meatloaf(so easy and sooooo delicious!)
Pie or Quiche Crust
There you have it.
You are welcome. ;)
Wednesday, February 9, 2011
Hard to mess up because everything is to taste...
2 red peppers (washed, halved, and seeded)
appx. 1 lb. ground beef (or turkey... if ground beef I like the free range/grass fed)
appx. 2 c. brown rice
1/2 yellow onion, chopped
dash garlic powder
dash seasoning salt
appx. 1 c. salsa (I like Green Mountain Gringo jarred, but fresh would be even better)
appx. 1 c. cheddar cheese (+ extra for garnish)
greek yogurt (or sour cream) for garnish
avocado for garnish
Saute chopped onion in a fry pan with a little butter. Add ground beef. Season with garlic powder and seasoning salt.
While meat is cooking, place pepper halves on cookie sheet and bake on 350 for about 6 min.
When beef is fully cooked, add salsa, rice and cheese to the fry pan. Cook for another 2 minutes and remove from heat. Scoop the beef mixture into the pepper halves evenly. Cover with remaining cheddar cheese and put back in oven for 15 minutes.
Serve with a scoop of Greek yogurt and a few slices of avocado. Yum!
-my guess is that Ty would really like this one (especially when made with turkey) because it's pretty healthy and still tasty.