Tandoori chicken wings

Source: http://beautyandthefeastblog.com/2013/07/11/what-your-coffee-says-about-you/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BeautyAndTheFeast+%28Beauty+and+the+Feast%29

Spices

INGREDIENTS:
4 lbs of chicken wings
4 tsp of Tandoori masala (we used this one from Rajah)
2 tsp of ginger garlic paste
2 tsp of cumin powder
Salt to taste (we used about 2 tsp)
1/4 cup yogurt

DIRECTIONS:
1. Mix all the above ingredients with yogurt in a small bowl.
2. After washing the wings, use the marinade to fully cover the wings. Tip: Use disposable gloves to keep hands clean while doing this!
3. After coating the wings completely, place them in a large Ziploc bag and place in fridge for at least four hours (preferably overnight). Don’t leave any of the sauce behind! Pour any extra sauce into the bag.
4. Pre-heat over to 350 degrees. Place wings on a rectangle baking pan. Stick in oven and bake for 30-40 minutes. Every oven is a different so keep an eye on it!

Bangladeshi Beef Curry

 

 Bangladeshi Beef Curry

1. Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt (4 tablespoons natural yoghurt) and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
2. Heat a thin film (3 tbls) of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and water Add the sugar to help caramelize the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
3. Drop in the beef chunks and coat them in the spices and mix while adding little water.
4. Let cook for 1.5-2 hours.

For Coconut Curry Beef:

 

 

Source:http://shewearsmanyhats.com/2013/03/coconut-curry-beef/

• 2 tablespoons vegetable oil
• 2 pounds beef chuck roast, cut into 2″ pieces
• salt
• 2 large onions, cut into wedges
• 4 cloves garlic, minced
• 2 teaspoons soy sauce
• 1 tablespoon ground ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cayenne pepper
• 1 13.6 ounce can light coconut milk
• 2 tablespoons packed brown sugar
• 1 yellow bell pepper, chopped in chunks (may substitute red or orange bell pepper)
• 1 pint cherry tomatoes
• optional, fresh cilantro for garnish, chopped

Instructions

1. Preheat oven to 275°F
2. Add oil to a dutch oven or oven safe pot and warm over medium-high heat. Salt beef and brown on all sides. Work in batches if necessary. Remove remove from pan, set aside, covered.
3. Saute onions in the pan for about 5 minutes.
4. Reduce heat to medium, add soy, garlic, ginger, curry and cayenne and cook for about 2 minutes, stirring occasionally. Watch, being careful not to burn garlic.
5. Add coconut milk and brown sugar and stir until combined well.
6. Taste and adjust seasonings to taste.
7. Add browned beef back to pan, stir to combine all together well. Cover and cook at 275°F for at least 3 hours (4-5 hours is even more better).
8. Add bell pepper and tomatoes for final 15 minutes of cooking.
9. Serve over jasmine rice, or favorite rice or pasta.
10. Garnish with fresh chopped cilantro if desired.

 

 

Chicken Parm

Crispy Baked Parmesan Chicken

   

Recipe from: Fork Knife Swoon
Source: http://www.forkknifeswoon.com/food-drink/main-dishes/2013/06/crispy-baked-parmesan-chicken/

Makes: 4 Servings

Ingredients

• 1/2 cup Hellmann’s Mayonnaise Dressing with Olive Oil
• 1/3 cup Parmesan cheese, finely grated
• 4 boneless, skinless chicken breasts
• 1/2 tsp kosher salt
• 1/2 tsp freshly-ground black pepper
• 1/4 cup Panko (Japanese-style breadcrumbs)
• 1/2 tbsp fresh oregano leaves, finely minced (or sub. 1/2 tsp dried oregano)
• 1 tbsp fresh basil leaves, finely minced (or sub. 1tsp dried basil)
• 4 slices fresh mozzarella cheese, about 1/8-inch thick

What to do

1. Preheat oven to 425 degrees F. In a large mixing bowl, mix together the Hellmann’s with 1/4 cup of the Parmesan until well combined. In a separate bowl, mix together the Panko, the remaining Parmesan, and the oregano and basil. Set aside.
2. Season the chicken pieces with salt and pepper, and dip each piece in the Hellmann’s mixture, coating both sides well. Place the chicken on a baking sheet and sprinkle the tops with the panko mixture.
3. Bake until the chicken is cooked through and beginning to brown, about 12-15 minutes. Place the mozzarella slices on top of each piece of chicken and continue baking for another 4-5 minutes until the cheese is melted and bubbling.
4. Serve warm with marinara sauce and fresh basil.

Spinich and Ricotta Stuffed Shells

 

 

 

Recipe from: Fork Knife Swoon

Source: http://www.forkknifeswoon.com/food-drink/main-dishes/2013/05/spinach-and-ricotta-stuffed-shells/

Makes: 4 Servings

Ingredients

• 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
• 1-1/2 tbsp olive oil
• 2 tsp fresh garlic, minced
• 4 cups (packed) fresh spinach leaves, roughly-chopped
• 12 oz skim-milk ricotta cheese
• 1 cup shredded skim-milk mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 large egg
• 1 tbsp fresh basil, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly-ground black pepper
• 1-1/4 cups marinara sauce

What to do

1. Preheat the oven to 375 degrees. Cook the pasta al dente, according to package directions. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
3. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
4. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.