Thursday, February 9, 2012
As you now I absolutely love Indian food, but a lot of times it takes hours of cooking and prep work. My friend Lisa sent me this recipe for a slow cooker Tikka Masala, so I had to try it immediately and was pleasantly surprised at how good it turned out.
Slow Cooker Chicken Tikka Masala
15 Ounce Can Crushed Tomatoes
1 Medium Onion, diced
2 Cloves Garlic, chopped
2 Tablespoons Tomato Paste
2 Teaspoons Garam Masala
½ Teaspoon Indian Chili Powder (or cayenne pepper), optional if you like spice
2 Pounds Boneless Skinless Chicken Thighs
½ Bunch Fresh Cilantro
1 English Cucumber, diced
Juice, One Lemon
½ Cup Heavy Cream
Combine tomatoes, onion, garlic, tomato paste, garam masala, chili powder (if using), and ¾ teaspoon kosher salt in slow cooker. Place chicken on top of the sauce, cook on low for 8 hours, or high for 4 hours.
For the garnish, toss the cucumber, cilantro, ¼ teaspoon salt, and lemon juice together, cover and let sit for flavors to meld.
Twenty minutes before serving, cook rice per instructions.
Just before serving, stir the cream into the chicken Tikka Masala. Serve over the rice with the cucumber relish.
Saturday, December 17, 2011
My co-worker Katie introduced me to this recipe and I have made it a few times since I got it. I must admit that I’m a bit addicted! This recipe is super easy to make and takes very little time and ingredients, while yielding amazing flavor. The only call out is that you must use Indian chili powder, which is much like cayenne pepper.
Indian Curried Shrimp
2 tablespoons cooking oil
1 large yellow or red onion diced small (or 2 small onions if needed)
1 tablespoon ginger, finely minced
1 tablespoon garlic, minced (about 3 cloves)
1 teaspoon red Indian chili powder (you have to use Indian red chili or the taste will be altered and you can add more or less to taste)
1 tablespoon cumin
1 teaspoon salt (or too taste)
1 15-ounce can diced tomatoes with juice
1 pound shrimp (shelled and deveined)
chopped cilantro, for garnish
Heat oil in large skilled over medium heat, add onions and cook until just starting to brown, about 15 minutes. Next add ginger and garlic, continue to sauté over medium-low heat for about 5 minutes or until garlic is cooked and fragrant.
Add Chili powder, cumin and salt, cook another 5 minutes, while stirring often to keep the onions from burning.
Add tomatoes, and continue to cook for 15 minutes until sauce is a rich dark red color. Add shrimp and cook until bright pink and cooked through.
Serve immediately over rice with a generous amount of parsley as garnish.
Monday, December 12, 2011
I love this dish, but hate waiting hours for it to cook, so I created this quick cook version, which is just as good. Using steak instead of a pot roast enables you to cook the meat quickly, while the demi glace provides that deep rich flavor you would normally get from a slow roasting method.
¼ Pound Bacon, diced
4 NY Steaks, about 12 ounces each
3 Cloves Garlic, minced
1 Bottle Good Chianti Wine
3 Cups Beef Stock
2 Tablespoons Double Concentrated Tomato Paste
2 Teaspoons Beef Demi Glace (I use Williams Sonoma Brand)
1 Bouquet Garni (3 sprigs each of thyme, rosemary, and oregano)
1 Pound Frozen Pearl Onions
8 Large Carrots, peeled and cut into ¼ inch thick slices, on a diagonal
Unsalted Butter, at room temperature
2 Tablespoons flour
2 Pounds Crimini Mushrooms, sliced ½ inch thick
1 Bunch Parsley
2 Tablespoons Thyme, minced
Heat a large heavy bottom paan on high heat, with 3 tablespoons oil until smoking. Add steaks and cook until seared on each side and medium rare, about 4 minutes per side. Remove from the pan and cover with aluminum foil.
In the same pan, sauté the bacon on medium heat, until crispy. Remove bacon and set aside. Drain fat, except 2 tablespoons from the pan.
Add the garlic and cook until fragrant. Deglaze the pan with the Chianti wine and cook on high heat for 1 minute, scraping all browned bits from the bottom of the pan. Next add the beef stock, tomato paste, 1 teaspoon salt, ½ teaspoon pepper, and bouquet garni. Bring to a boil and cook uncovered on medium-high heat for 10 minutes.
Add onions and carrots, reduce heat to low and simmer uncovered, until the vegetables are tender (about 25 minutes).
With a fork combine the 2 tablespoons butter and flour into a paste and whisk it gently into the sauce, continue cooking until sauce is thickened and glossy.
Meanwhile, sauté the mushrooms separately in 2 tablespoons butter, until browned and tender. Add the steaks, mushrooms, and bacon to the pan, cover and reheat steaks gently for 5 minutes. Do not overcook. Season to taste with salt and pepper and serve immediately.
Tuesday, May 24, 2011
Monday, March 21, 2011
I spent the last weekend puttering around the city checking out all the tourist attractions with my friend Damon who was visiting from Portland…we went to the Navy Pier and rode the Ferris Wheel, looked at the Millennium Park Bean Sculpture, enjoyed the beautiful harbor on Lake Michigan, and did a bit of shopping on Michigan Avenue, it was so much fun! Thank god the weather is finally getting warmer here so we could enjoy our time outside and not freeze.
We also spent a lot of time in the kitchen cooking up some yummy meals. My favorite recipe was for these Boozy Cupcakes they were absolutely amazing! I only had one cupcake pan so I made one batch of cupcakes and one 9-inch cake. Damon found this recipe which has excellent step by step instructions and pictures, so make sure to check it out. The only thing I would change would be to add Chopped Pecans to the top, which we did with the cake, it really added a perfect balance to the sweetness of the cake. Cheers!
1 Cup Guiness Beer
1 Stick + 1 Tablespoon Butter, cut into pieces
2 Cups Brown Sugar
¾ Cups Sour Cream
¾ Cups Cocoa Powder
1 Teaspoon Vanilla
2 Cups Flour
2 ½ Teaspoons Baking Soda
Preheat oven to 350 degrees, and line 24 cupcake tins with paper liners (or 12 cupcakes and one greased 8-9 inch cake pan).
Combine Guinness and butter in a large saucepan, heat to melt butter, remove from heat and whisk in the cocoa and sugar. In a large bowl, combine the sour cream, eggs, and vanilla, then add Guinness mixture and whisk to combine. Next, add the baking soda, and flour and whisk to combine. Pour into cupcake pan and bake 25 minutes for cupcakes, or 35 minutes for cake, or until inserted toothpick comes out clean. Remove from pan and cool completely.
12 Ounce Bag Semi-Sweet Chocolate Chips
½ Cup Heavy Cream
2 Tablespoons Butter
2 Teaspoons Bailey’s Irish Cream
1 Stick Unsalted Butter, at room temperature
3 Cups Powdered Sugar
4 Tablespoons Bailey’s Irish Cream
4-6 Tablespoons Irish Whiskey
Chopped Pecans (optional)
Tuesday, February 15, 2011
4 lbs large raw shrimp (frozen actually works best but fresh is fine)
1 16 oz bottle zesty Italian dressing
1/2-1 t freshly ground black pepper
4 cloves garlic, minced
2 lemons, halved
1/4 C chopped parsley
1/2 C butter, cut into small cubes
Place shrimp, dressing, pepper and garlic in 9x13 baking dish.
Juice 4 lemon halves over ingredients and stir.
Add lemon halves, sprinkle with parsley and dot with butter.
Bake at 375 for 30-35 minutes (for frozen shrimp) or 20-25 minutes (for fresh shrimp, stirring halfway through.
Serve with crusty bread for dipping.
Monday, January 17, 2011
2 bags Pepperidge Farm Chessmen Cookies
6 bananas sliced
2 cups whole milk
1 5-oz box instant French vanilla pudding
1 8-oz package cream cheese, softened
1 14-oz can sweetened condensed milk
1 12-oz container whipped topping
Line bottom of 9x13 dish with one bag of cookies.
Layer bananas on top.
In a bowl combine milk and pudding and blend with an electric mixer.
In another bowl combine cream cheese and sweetened condensed milk until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding and stir until well blended.
Pour the mixture over the bananas and cover with the second bag of cookies.
Refrigerate until ready to serve.