Grilled Fajitas

Ingredients

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

Source: http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe.html?oc=linkback

 

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe.html?oc=linkback

Tortilla Soup

• Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and saute 3 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, chili powder, cumin, paprika and season with salt and pepper to taste. Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid and gently boil until chicken has cooked through, about 15 minutes.
• Remove chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes with green chilies to pot. Then, in the 2-cup liquid measuring cup used to measure milk (or a bowl), whisk together milk and masa harina until well blended. Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much). Dice chicken and add to pot, then add black beans, pinto beans and corn. Then stir in cream and sour cream and cook until heated through.
• Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.
• *If chicken breasts are fairly thick, slices them horizontally through the thickness to create two portions. They will cook faster this way and be more tender as they'll cook more evenly.
• **If looking to make this gluten free, be sure the masa harina you're using is labeled as gluten-free, same with the tortilla chips. Masa harina can be found in the Latin section of the grocery store.

Nachos

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

Combine salsa ingredients in a bowl and set aside for flavors to marry.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/super-nachos-recipe.html?oc=linkback

Chicken Enchiladas with Red Chile Sauce

• Source: http://www.pink-parsley.com/2009/08/chicken-enchiladas.html
• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (2 large breasts)
• 1 cup extra sharp white cheddar, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• cooking spray
• salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Triple Chocolate-Peanut Butter Pudding Cake

Triple Chocolate-Peanut Butter Pudding Cake

Ingredients

 

Nonstick cooking spray

1

cup all-purpose flour

1/3

cup sugar

2

tablespoons unsweetened cocoa powder

1 1/2

teaspoons baking powder

1/2

cup chocolate milk or regular milk

2

tablespoons vegetable oil

2

teaspoons vanilla

1/2

cup peanut butter-flavor pieces

1/2

cup semisweet chocolate pieces

1/2

cup chopped peanuts

3/4

cup sugar

2

tablespoons unsweetened cocoa powder

1 1/2

cups boiling water

 

Vanilla ice cream (optional)

 

Chocolate bar pieces (optional)

 

1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
2. In a medium bowl, stir together flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add chocolate milk, oil, and vanilla; stir just until moistened. Stir in peanut butter pieces, chocolate pieces, and peanuts. Spread batter evenly in the prepared cooker.
3. In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa powder. Gradually stir in boiling water. Carefully pour cocoa mixture over batter in cooker.
4. Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick inserted into center of cake comes out clean.
5. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream and chocolate bar pieces.

 

Stuffed Apples

Source: http://www.bhg.com/recipe/stuffed-apples/

 

Ingredients

4

medium tart baking apples (such as Granny Smith, Braeburn, or Jonathan)

1/3

cup snipped dried figs or raisins

1/4

cup packed brown sugar

1/2

teaspoon apple pie spice or ground cinnamon

1/4

cup apple juice

1

tablespoon butter or margarine, cut into four pieces

 

 

Directions

1. Core apples; cut a strip of peel from the top of each apple. Place apples, top sides up, in a 3 1/2- or 4-quart slow cooker.
2. In a small bowl combine figs, brown sugar, and apple pie spice. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Pour apple juice around apples in cooker. Top each apple with a piece of butter.
3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
4. Using a large spoon transfer apples to dessert dishes. Spoon some of the cooking liquid over apples. Serve warm.

 

Nutty Pumpkin-Pie Pudding

Source: http://www.bhg.com/recipe/nutty-pumpkin-pie-pudding/

 

Ingredients

 

Nonstick cooking spray

1

15 ounce can pumpkin

1

5 ounce can evaporated milk (2/3 cup)

1/3

cup sugar

2

tablespoons pumpkin pie spice

1

1-layer-size yellow cake mix

1

cup pecans or walnuts, toasted and chopped

1/4

cup butter, melted

 

Frozen whipped dessert topping, thawed (optional)

Directions

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
2. In a medium bowl stir together cake mix, nuts, and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
3. Cover and cook on high-heat setting for 2 1/2 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes.
4. To serve, spoon warm pudding into dessert dishes. If desired, servings with dessert topping.

Chocolate Chip Cookie Bark

Source:

http://www.thekitchn.com/recipe-chocolate-chip-cookie-bark-recipes-from-the-kitchn-213933?utm_medium=email&utm_campaign=The+Kitchn+121714++15+Breakfast+Recipes+for+Christmas+Morning++Beef+Tenderloin+Tips++Holiday+Grocery+Deals++Chocolate+Chip+Cookie+Bark&utm_content=The+Kitchn+121714++15+Breakfast+Recipes+for+Christmas+Morning++Beef+Tenderloin+Tips++Holiday+Grocery+Deals++Chocolate+Chip+Cookie+Bark+CID_3151cc0e6dcb615f85ed28e47a1b30f0&utm_source=email_newsletter&utm_term=Recipe%20Chocolate%20Chip%20Cookie%20Bark

 

Makes one baking sheet of bark

1 pound white chocolate chips
1 pound dark chocolate chips or couverture disks
1 1/2 cups mini chocolate chip cookies
2/3 cup walnut pieces
1/3 cup mini chocolate chips
Line a standard (18-x-13-inch) baking sheet with wax or parchment paper, and set it aside.
In a microwave-safe bowl, melt the white chocolate chips in 20-second bursts in the microwave, stirring after each heating. (Alternatively, melt in a double-boiler.) Drape a quart-sized plastic bag over a large cup or mug, then use a spatula to transfer the melted white chocolate chips into the bag.
In another microwave-safe bowl, melt the dark chocolate in 20-second bursts in the microwave (or over a double boiler), stirring after each heating, until just melted and liquidy. (See Recipe Notes for tempering instructions, if you'd like to do that!) Pour the dark chocolate onto the lined baking sheet, and using a spatula, spread it into an even layer about 1/4-inch thick.
Snip off a small corner of the bag with the melted white chocolate chips, then pipe it out onto the dark chocolate in 1/4-inch thick stripes, covering the surface of the chocolate. Drag a spatula through the stripes of white and dark chocolate, and then again going the opposite direction, creating a swirled pattern. Repeat down the length of the chocolate.
While the chocolate is still soft and liquidy, quickly press the mini chocolate chip cookies into the surface of the chocolate, spacing them about 1 inch apart. Sprinkle the walnut pieces and mini chocolate chips over top, and press the walnuts gently into the chocolate with the palm of your hand.
Place the sheet of bark in the fridge and allow it to set up for an hour, until completely solid. Cut or break it into large 2- to 3-inch pieces. Serve or store in an airtight container for up to 1 month.

Recipe Notes

• While sprinkling the ingredients over the chocolate, it’s important to work quickly so that the chocolate doesn’t set up before the toppings have had a chance to stick. If the chocolate begins to set up, you can use a hair dryer to gently re-melt the top layer. On a high setting, hold the dryer about 6 inches from the chocolate, moving it around quickly to avoid melting all the way through to the bottom.
• Tempering the dark chocolate: If you’re using pure dark chocolate disks, or couverture, it’s worth going the extra step to temper the chocolate. You can see step-by-step instructions right here, but it’s also easy to temper chocolate in the microwave. Measure about 3/4 of the chocolate into a microwave-safe bowl, then zap it on high heat in quick, 20-second bursts, stirring and checking the temperature after each heating. When it reaches a temperature of around 115ºF, add the rest of the chocolate, stirring frequently until the temperature drops to 81ºF. Place the bowl back in the microwave, this time in 10-second bursts, until the chocolate is heated to 88-90ºF. Your chocolate is now tempered and ready to use.

Vegetable Pulao

Ingredients

main ingredients for veg pulao:

• 2 cups long grained or basmati rice soaked for 30 minutes
• 2 or 2.5 cups of chopped mixed veggies (cauliflower, carrots, green peas, potatoes, broccoli, corn kernels, baby corn, french beans )
• 1 large onion, sliced
• 1 tsp ginger-garlic paste (adrak-lahsun paste)
• 1 green chili, chopped (hari mirch)
• 1 medium size tomato (optional), chopped
• 4.5 cups water or veg stock (check notes below for details)
• 2 to 3 tbsp oil or ghee
• salt as required

whole spices for veg pulao:

• 1 tsp cumin or shah jeera/caraway seeds
• 1 bay leaf or tej patta or tamalpatra
• 2-3 cloves or laung
• 2 green cardamoms or hari elaichi or choti elaichi
• 1 black cardamom or badi elaichi
• 1 pinch of mace or jayitri or javitri,
• 1 small star anise or chakriphool
• 1 inch cinnamon or dal chini

Instructions

1. in a deep pot, heat oil and fry all the whole spices till the oil becomes fragrant.
2. add the onions and brown them.
3. add the ginger-garlic paste and saute for a minute.
4. add the tomatoes & green chilies and saute for 2-3 minutes on a low flame.
5. add all the veggies and saute again for 2-3 minutes on a low flame.
6. drain the rice and saute for 2-3 minutes on a low flame, so that the rice gets well coated with the oil.
7. pour water and stir.
8. season with salt.
9. cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
10. fluff and let the rice stand for 5 minutes.
11. serve the veg pulao hot with some side salad, sliced onion & lemon wedges or raita.

Eid Dinner 10/4

• 
  Marinated Mozzarella
  http://www.myrecipes.com/recipe/marinated-mozzarella-10000001665328/
•  
•  3 (8-oz.) blocks mozzarella cheese $
• 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
• 1/2 cup olive oil $
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Garnish: flat-leaf parsley sprigs or fresh rosemary stems
•  

  Preparation

1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

Mushroom Puffs

• 1 (8-oz.) package cream cheese, softened*
• 1 (8-oz.) can mushroom pieces and stems, drained and chopped
• 1/4 cup finely chopped onion $
• 1/4 cup grated Parmesan cheese $
• 1 tablespoon finely chopped green onion $
• 1/4 teaspoon hot sauce
• 1 large egg $
• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• Parchment paper
• 2 teaspoons freshly ground pepper

 

Preparation

1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
2. Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
3. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
4. Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.
*2 (5.2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.
Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 4.

Spicy White Cheese Dip

• 1 small onion, diced $
• 2 garlic cloves, minced
• 2 (10-ounce) cans diced tomatoes and green chiles $
• 3/4 cup milk $
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coarsely ground black pepper
• 2 pounds white American deli cheese slices, torn $
• Assorted tortilla and corn chips $

 

Preparation

1. Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.

Guacamole-Goat Cheese Toasts

• 2 ripe avocados $
• 3 tablespoons finely chopped red onion, divided
• 1/2 medium-size jalapeño pepper, seeded and chopped
• 1 garlic clove, pressed
• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled goat cheese
• 1 fresh tomatillo, husk removed
• 1 (7-oz.) package miniature white pita rounds*
• 2 tablespoons olive oil $
• 1 plum tomato, seeded and finely chopped $

 

Preparation

1. 1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.
2. 2. Meanwhile, preheat oven to 375°. Finely chop tomatillo.
3. 3. Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.
4. 4. Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.
5. *1 (8.5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.
6. Note: For testing purposes only, we used Toufayan Bakeries Mini Pitettes.

PB Chocolate Dessert

Courtesy Bakerella

Peanut Butter Cup Brownie Trifles
Makes 6
Brownies
Brownie mix (your favorite)
15-20 peanut butter cups
Pudding
2 instant chocolate pudding mixes (3.9 oz. each)
3 cups milk
Whipped Cream
3 cups heavy whipping cream
3 tbsp. sugar
1 tsp. vanilla
Extras
10-12 peanut butter cups, chopped into small pieces
Chocolate sprinkles
1. Make your favorite brownie batter or use a boxed mix. Spread half of the batter in a 9X9 dish and layer 15-20 peanut butter cups on top of the batter. Spread other half of batter on top of the candies and bake as directed. Cool and cut into 1-inch squares.
2. Place pudding ingredients in a medium bowl and beat with a wire whisk until thickened and set, about 2 minutes.
3. In a stand mixer fitted with a whisk attachment, whip cream, sugar and vanilla on medium speed until soft peaks form. Gently fold half the whipped cream into the pudding until combined.
4. Layer 6 16-oz. wide-mouth jars (or similar containers) with brownies, then chocolate pudding, then chopped-up peanut butter cups (saving a few for the very top), then more brownies, then whipped cream.
5. Chill in the refrigerator for 3-4 hours. Before serving, add a few more candy pieces and chocolate sprinkles for decoration.

BBQ Punch

Here is what you need and what to do:

1 cup frozen concentrated lemonade (thawed)
6 oz  frozen concentrated orange juice (thawed)
2 cups cranberry juice
3 cups water
1/4 cup super fine sugar
2 liters lemon-lime soda, chilled
Freshly sliced lemons and oranges
Ice

Add the lemonade, orange juice, cranberry juice, water and sugar to a container that has a lid. Stir until all of the sugar is dissolved. Cover and chill the mixture for 1-2 hours. When you are ready to serve the punch, add the mixture to a drink server along with the soda, ice, lemons and oranges. Stir and enjoy!

Chicken Curry

• At March 30, 2014
• By Nowreen
• In Bangla Cuisine, Go To Dishes
• 0

Chicken Curry

A basic chicken curry – for your dorm room, apartment or general gastronomic pleasure.
Ingredients

• 2 lbs medium size chicken pieces
• 2 large potatoes, cut into half
• 1 medium to large chopped tomato
• 1-2 onions finely chopped (you can use 1 if adding onion paste)
• ½ onion either made to a paste OR 3 tablespoon onion paste
• 2 tablespoon coriander powder
• 2 tablespoon cumin powder
• 1 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chili powder (or more depending on how spicy you like it)
• 2 tablespoon garlic paste
• 2 tablespoon ginger paste
• 1 teaspoon garam masala
• 4 tablespoon olive or vegetable oil
• Salt to taste
• Warm water

Directions

1. Put the oil in the pan and warm up on a low heat.
2. Finely chop the onions and add to the pan.
3. Add the potatos (cut according to your preference).
4. Add in garlic paste, ginger paste, and onion paste. Add 1 cup water.
5. Cover the pan and simmer on a low heat, stirring occasionally, until the onions go soft and brown. Add a touch of water if it starts to dry out and burn.
6. Add the chili powder, turmeric, cumin and coriander powder to the pan and mix together with a wooden spoon. It may be quite dry so add 1 tbsp of water, if needed. The water should turn golden brown.
7. Add the chicken and chopped tomato and add the garam masala and salt to the pan. Stir until all mixed in and covered with the mixture.
8. Cover the pan and leave to cook on a medium-low heat, until the chicken juices come out (approx 30-35 minutes).
9. Check occasionally on whether the curry is turning too dry or wet and adjust as necessary. I prefer to use a bit less water so I can add more throughout the process (‘koshano’). The process of adding and evaporating until the curry is at desired consistency should take another 20 minutes.

An Easy Chicken Korma

• At March 30, 2014
• By Nowreen
• In Go To Dishes
• 0

Short-cut Chicken Korma Curry
This is probably the easiest chicken korma curry recipe you can use. My mom used to make chicken korma at almost every dawaat so for me its a comfort food that also reminds me of a Saturday dinner! I have made it when I was living alone and missing my moms cooking but also wanted a little something more interesting then chicken curry. Try it and I hope it works for you like it did for me! Goes best with pulao.
Ingredients:
1 1/2 lbs chicken, cut into pieces
1 ½ chopped onion 2 1/2 tablespoons butter, ghee or oil
Spices:
2-inch cinnamon stick, lightly bruised
1 teaspoon cumin powder (and can add 1 tsp extra whole cumin seeds for smell and flavor) 1 1/2 teaspoons Garam Masala 1/4 teaspoon turmeric powder 1 teaspoon coriander powder 2 tsp black pepper 2 teaspoon salt
2 teaspoon lemon juice
1 tablespoon ginger paste 1 garlic paste
6 oz of plain or vanilla yogurt (if you want it SWEETER or in place of sugar), note, lowfat is more likely to curdle.
1 1/2 tablespoons chili powder
Optionals:
Sugar (per taste if not using vanilla yogurt)
2 cardamoms
2 cloves 2 bay leaves
2/3 cup Fried onions to top and garnish
Sliced Almonds – 1 tsp
Raisins – 1 tsp
Rose Water (1 tsp)
Garnish:
2 green chilis
1 tblspn cilantro
IF you have time, marinate the chicken for 30 minutes – upto a day with and ADDITIONAL 1 tsp lemon juice (to tenderzie), yogurt (enough to cover), gorom masala powder, 1 tblspn onion paste, 1 tblspn ginger, and 2 teaspoon of salt.
 Instructions:

1. Heat oil/ ghee in an wok. OR You can use equal parts oil and ghee together as well (If trying to impress the ghee will add better taste). Add bayleaf, Cinnamon in it and fry a little. If using cumin seeds add in this step and roast them on the pan. If using optional spices roast them in this step.
2. Add chopped onion and fry until soft and golden brown.
3. Add the chicken pieces and sauté until it starts to brown and chicken is starting to release water.
4. Now add all the dry spices, lemon juice and garlic and ginger paste. Let it all mix in and cook. Approx. 10 minutes on medium heat.
5. Cook the chicken by adding water little by little (1/3 cup at a time, let it cook, and add more) what we call in Bangla “koshano.”
6. Sdd another ¼ – ½ cup water (will differ depending on how much water the chicken has relased), add in beaten yogurt and cover the lid. Cook on medium until the chicken nearly done (30 minutes) and the gravy appears much thicker.
7. Finally, add in raisins, almonds and rose water if desired and cook with lid on for 5 minutes to allow it to mix and infuse.
8. Adjust to taste with lemon, salt or sugar if necessary. People have varying thresholds and I prefer mine to be more sour than sweet.

Keema (Spicy ground Beef)

• At March 30, 2014
• By Nowreen
• In Go To Dishes
• 0

This is one of the first thing I learned how to cook. Keema (ground beef) can go with anything – paratha, rice, or with vegetables on the side! No matter how you eat it, it tastes AMAZING with plain or greek yogurt. Many people will cook this with peas or potatos but I prefer it without as it is more versatile that way.
Ingredients:

• 2 Lbs Ground Beef (note, if trying to impress then less lean is always tastier!)
• 3 Medium finely chopped onions
• 5 Cloves of Garlic (finely chopped)
• 3 tomatoes
• Garam Masala powder
• Ginger paste
• 1 tblspn coriander powder
• 1 tlbspn cumin powder
• 1 tsp turmeric powder
• 1 to 1 ½ tbspn Red chili powder (depending on how spicy you like it)
• 1 tsp salt (or to taste)
• 3 green chilies (chopped)
• 1 tblspn cilantro (optional for garnish)

Instructions:

1. In a skillet heat 1 tsp of oil and then add the chopped onions and garlic. Saute for a few minutes and then close the lid to allow the onions to release their own water and cook (about 5 minutes). The onions should look a bit melted and clear.
2. Add in the chopped tomatoes and using a wooden spoon mash the tomatoes a bit (in the end the tomatoes and onions will not be visible).
3. Add in all the dry spices and ginger paste and allow it to cook.
4. Add in the ground beef and mix well with the onions and spices. Let it brown for about 5-10 minutes on medium heat.
5. Once everything is mixed in, allow the keema to cook on medium heat for 30-35 minutes with the lid on. The onions, tomatoes and spices will infuse the keema with flavor.
6. When the beef looks well done add in the chopped green chilies and cover the lid, allow it to infuse for a few minutes.
7. Final touch, add 1 tbspn of oil and re-fry the keema. It will darken and at this point there should be no trace of tomatoes and the onions have basically mixed in with the keema.

If adding peas, add frozen peas after step 5.

Garlic Chicken

• 1/2 cup fat-free, lower-sodium chicken broth $
• 3 tablespoons dry white wine $
• 2 tablespoons cognac
• 1 (3 1/3-pound) whole chicken, skinned and cut into 8 pieces $$
• 1 1/2 teaspoons extra-virgin olive oil $
• 1 1/2 teaspoons butter $
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 40 garlic cloves, peeled (about 4 whole heads) $
• 2 teaspoons fresh thyme leaves
• 4 teaspoons chopped fresh parsley (optional)

Chicken Thighs With Carrots and Potatoes Chicken Thighs With Carrots and Potatoes

• 1 medium onion $
• 4 medium-size new potatoes (about 1 lb.) $
• 2 cups baby carrots $
• 1/4 cup chicken broth $
• 1/4 cup dry white wine or chicken broth $
• 1 teaspoon minced garlic $
• 1/2 teaspoon dried thyme
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1 teaspoon paprika
• 6 skinned, bone-in chicken thighs

  Preparation

• 1. Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.
• 2. Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.
• 3. Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
• 4. Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.

Slow Cooked Kale

Slow Cooked Kale

Serves 4
1/4 cup extra-virgin olive oil
1 whole sprig rosemary
1 large red onion, sliced
5-10 garlic cloves, smashed
1/8-1/2 teaspoon dried hot red pepper flakes, to taste
1 pound kale, center ribs removed
Sea salt
Freshly ground pepper
Heat a large saucepan over medium heat. Heat the olive oil until it begins to shimmer, then add the rosemary and onion. Turn the flame to low and stir the mixture to combine, then allow it to cook a few minutes undisturbed. Add the garlic, season with the red pepper flakes and a few pinches of salt and ground pepper, and stir, cooking for another 3 to 4 minutes.
Add the kale, stir to combine, and cook, stirring often to avoid burning the kale. Instead, it should turn a deep green. After about 30 minutes, raise the heat to medium and allow the edges to crisp slightly.
Discard the rosemary sprig and serve with a sprinkling of sea salt and freshly cracked pepper, to taste.

Roasted Chicken Breast with Garlic

This recipe is a classic example of cooking by feel. I had some goat cheese left over from an appetizer, and I found fresh, green garlic at the farmer's market. So I came up with a way to use them together — stuffed inside some bone-in chicken breasts.
It's really remarkable the way a little garlic and goat cheese can transform a plain and unglamorous chicken breast!
I often roast bone-in, skin-on chicken breasts when I'm not up for handling an entire bird. You get the same flavor and crispy skin but it's a bit more manageable.
My typical method for cooking these breasts involves shoving something under the skin — butter mixed with herbs, usually — and rubbing the skin with butter or olive oil, seasoning liberally with salt and pepper, and roasting in the oven.
For this dish, I did the same thing, putting spoonfuls of goat cheese under the skin. But I also cut a deep slit in the side of the breast and stuffed cheese in there, too. That way, each bite had a little goat cheese and garlic in it.

 

 

 

 

Roasted Chicken Breasts Stuffed with Goat Cheese & Garlic

Serves 2
2 ounces soft goat cheese
1/2 lemon, zested and juiced (about 1/2 teaspoon zest and 1 tablespoon juice)
1 tablespoon finely chopped Italian parsley
2 stalks fresh, green garlic or 2 cloves regular garlic plus 1 tablespoon chives
Salt and freshly ground black pepper
2 medium bone-in, skin-on chicken breasts, about 1 1/2 pounds
Olive oil, optional
Preheat the oven to 425°F.
Mix the goat cheese with the lemon zest, lemon juice, and parsley until well blended. Slice the garlic bulbs very thinly and chop about 1/3 of the green stalks. If using regular garlic and chives, mince finely. Mix the garlic into the goat cheese mixture. Season the mixture lightly with a pinch of salt and fresh black pepper.
Loosen the skin on the chicken breasts by running your fingers underneath it, leaving it attached at the edges. Cut a deep slit — about 3 inches long and and inch and a half deep — into the breast.
Divide the goat cheese mixture into fourths. Stuff a fourth of the goat cheese mixture into the slit in one of the chicken breast, pushing it as deep as possible into the slit. Use a toothpick or two to hold the slit closed if necessary. Stuff another fourth of the goat cheese mixture under the skin of the chicken breast; slide your finger across the top of the skin to spread the cheese into an even layer. Repeat with stuffing the other chicken breast.
Drizzle both breasts with olive oil, if desired, and season liberally with salt and pepper. Place in a baking dish or on a lined baking sheet. Cook for about 30 minutes, or until the skin is brown and crisp and an instant read thermometer inserted in the thickest part of the breast reads 165°F.
Serve immediate with a green salad or vegetables.

Baked Chai- Spiced French Toast

Baked Chai-Spiced French Toast

Serves 4
For the Chai Spice Mixture:
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
For the French Toast:
4 large eggs
1 1/2 cup 2% or whole milk
1/3 to 1/2 cup granulated sugar (use less if serving with maple syrup)
1/2 tablespoon pure vanilla extract
1 tablespoon plus 1 teaspoon Chai Spice Mixture
1 tablespoon unsalted butter, softened
9 to 10 cups day-old challah bread, chopped into cubes
For the Topping:
1/4 cup all purpose flour
1/4 cup packed brown sugar
1/2 teaspoon Chai Spice Mixture
Pinch salt
3 tablespoons unsalted butter, cold and chopped into small pieces
In a small bowl, whisk together the cinnamon, ginger, cardamom, allspice and cloves for the Chai Spice Mixture. Set aside.
For the french toast, whisk together the eggs, milk, sugar, vanilla extract and 1 tablespoon plus 1 teaspoon of the Chai Spice Mixture in a medium bowl.
Grease a 9x5-inch loaf pan with the butter and layer the cubed challah inside the pan, gently pressing it down. Briefly re-whisk the liquid ingredients and pour them evenly over the bread, taking care to cover all of the exposed bread. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or as long as overnight to allow the mixture to absorb into the bread.
When ready to bake, preheat the oven to 350°F. In a small bowl, combine the topping ingredients until crumbly.
Uncover the loaf pan and gently press the bread down evenly until the liquid begins seeping up. Spread the topping evenly over the bread. Bake for 45 minutes until the top is golden and crunchy.
Allow to cool for several minutes and then slice and serve.