Butter Chicken

 Butter Chicken (from Cooks Illustrated)

4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided

1 onion, chopped fine

5 garlic cloves, minced

4 teaspoons grated fresh ginger

1 serrano chile, stemmed, seeded, and minced

1 tablespoon garam masala

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon pepper

1 ½ cups water

½ cup tomato paste

1 tablespoon sugar

2 teaspoons table salt, divided

1 cup heavy cream

2 pounds boneless, skinless chicken thighs, trimmed

½ cup plain Greek yogurt

3 tablespoons chopped fresh cilantro, divided

Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and 1 teaspoon salt and bring to boil. Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)

Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil—lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.

Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into ¾-inch chunks and stir into sauce. Stir in 2 tablespoons cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1 tablespoon cilantro, and serve.

CASHEW CHICKEN - Cook’s Country

 

CASHEW CHICKEN - Cook’s Country

This is one of my favorite Cashew Chicken recipes. Once you have everything prepped, it cooks up very quickly. I often double the sauce and add in a bunch of vegetables.

CASHEW CHICKEN - Cook’s Country

 700 g chicken breast, cut into 2cm pieces

5 T soy sauce, divided

2 T cornstarch

1 T dry sherry

1 t toasted sesame oil

⅓ C hoisin sauce

⅓ C water

1 T balsamic vinegar

3 T vegetable oil

1 C raw cashews

2 celery ribs, sliced on bias ½ cm thick

6 green onions, white parts sliced thin, green parts cut into 2 cm sections

2 garlic cloves, minced

1 t grated fresh ginger

½ t red pepper flakes

Any other vegetables - broccoli, peas, etc.

1. Combine chicken, 2T soy sauce, cornstarch, sherry and sesame oil in a bowl.  Combine hoisin, water, vinegar and 3 T soy sauce in another bowl.

2. Heat vegetable oil in 12 inch nonstick skillet over medium heat til shimmering.  Add cashews and cook, stirring constantly, until golden brown (4-6 min). Reduce heat if they darken too quickly.  Use slotted spoon to transfer to paper towels.

3. Heat oil in skillet on medium-high, add chicken and cook stirring frequently until beginning to brown and no longer translucent (about 3 minutes)  Add celery, spring onion whites, garlic, ginger and pepper flakes. Cook until celery just begins to soften (about 2 min)

4. Add hoisin mixture, bring to a boil and cook until chicken is cooked through and sauce is thickened (1-3 min). Off heat, stir in spring onion greens and cashews.  Serve over rice.

Warm Cabbage Salad with Tofu (and optional Sweet Chili Glaze)

I know. It sounds gross.  But it's actually really really good!  And healthy. 

CRISPY TOFU WITH WARM CABBAGE SALAD

(from Cook's Illustrated Dinner Tonight)

serves 4-6

28 oz (800g) tofu (or however much you have)

salt and pepper

4 scallions

fresh cilantro - big bunch

fresh mint - big bunch! (although I've successfully used dried mint)

¾ C peanuts

3 T plus ¾ C vegetable oil

5 T rice vinegar

2 T soy sauce

2 T sugar

1 t Asian chilli-garlic sauce

14 oz (400g) green coleslaw mix (or, if you don't *have* that where you live - use the food processor to cut up some cabbage and carrots into slaw!)

¾ C cornstarch (or rice flour)

¼ C cornmeal

1. Prep tofu – cut into 3 inch x ½ inch planks (or whatever size you want, mine are usually 3cm x 1 cm). Let drain for 20 min. or put in a dish towel and place something heavy on top to squeeze out the water. Season with salt and pepper (optional!)

2. While tofu drains, slice scallions thin. Pick ½ C cilantro leaves. Chop ½ C mint. Chop peanuts. Put in large bowl with coleslaw mix.

3. Make dressing. Whisk 3 T oil, 5 T rice wine vinegar, 2 T soy sauce, 2 T sugar, 1 t chili-garlic sauce in bowl. Cover and microwave until simmering. (1-2 min) Measure out and reserve 2 T dressing.

4. Toss salad. Toss remaining dressing with coleslaw, scallions, cilantro, mint and peanuts in a large bowl. (leave peanuts off til serving so they stay crunchy!)

5. Mix cornstarch/rice flour and cornmeal in shallow dish. Coat pieces of tofu thoroughly and transfer to a large plate.

6. Heat ¾ C oil (I usually use about 2 T) in 12 inch non-stick skillet over medium high heat until shimmering. Working in batches, cook tofu until both sides are crisp and brown. (about 4 min each side). Transfer to paper towel lined plate. When all the tofu is cooked, I put it all in the pan and drizzle with the reserved dressing - it sizzles and steams and gives a nice crunchy coating. Serve with cabbage salad.

For an added treat, you can make this glaze for the tofu.

SWEET CHILI GLAZED TOFU

(from Complete Vegetarian Cookbook)

½ C water

½ C rice vinegar

1/3 C sugar (or honey)

4 garlic cloves, minced

2-3 t Asian chilli-garlic sauce

2 t cornstarch (or rice flour)

¼ C minced fresh cilantro

salt

FOR THE GLAZE: Whisk water, vinegar, sugar, garlic, chili-garlic sauce, and cornstarch together in bowl. Wipe out now-empty skillet with paper towels, add glaze, and simmer over medium heat until syrupy and reduced to 1¼ cups, 2 to 3 minutes. 5. Off heat, stir in cilantro. Add tofu and turn to coat with glaze. Season with salt to taste and serve.

 

Falafel and Hummus

When I lived in Istanbul there was no falafel. I used to watch Ready, Steady, Cook with Ainsley Harriot all the time because it was so fun to watch what they could make out of 5 pounds worth of ingredients. Then I discovered that Ainsley had a website with recipes, too! I have been making these falafel for a long time. The hummus recipe comes from Cooks Illustrated and I have adapted it to living abroad and the things I have available to me! The Tahini Sauce comes from an afternoons spent experimenting in my sister's kitchen with a large jar of Tahin. (It was a lot of trial and error!)

Enjoy!

FALAFEL

Serves 4 - 6

Ainsley Harriott

Ingredients

225g/8oz dried chickpeas, soaked overnight in water

1tsp salt

1tsp baking powder

1tsp cumin seeds

1tsp ground coriander or coriander seed (which I prefer for better taste!)

1⁄2tsp cayenne pepper

1 garlic clove, crushed

2tbsp chopped fresh parsley or cilantro

juice of 1⁄2 lemon

vegetable oil for frying

pitta bread and natural yoghurt, to serve

Method

1. Drain the chickpeas and place in a food processor with the salt, baking powder, cumin, coriander, cayenne, garlic, parsley and lemon juice. Whizz until very finely chopped but not puréed. (If you have time, set the mixture aside for a couple of hours, so the flavours can mingle, but it’s not imperative).

2. Heat 5cm/2inch of oil in a deep frying pan. (I usually just put a layer of oil on the bottom. It doesn't deep fry them but I think it's healthier!?)

3. Using a wet hand shape the mixture into 16 balls, then flatten slightly into patties. Deep-fry in batches for about 4 minutes, turning occasionally until browned. Remove with a slotted spoon and drain on kitchen paper. Serve 3 or 4 falafels inside a warm pitta bread pocket, with a drizzle of yoghurt or tahini sauce.

TAHINI SAUCE

Mix ½ C tahini and 3 crushed garlic cloves together in food processor. Add ½ t salt.

Add 2 T olive oil and 2-3 T lemon juice.

The sauce will thicken.

Stir in 1 t finely chopped parsley.

Add water to loosen to desired consistency.

Ultimate Hummus

adapted from Cooks Illustrated 5/2008

Makes about 2 cups

1/2	cup dried chickpeas, soaked overnight  or a big can of cooked chickpeas,
1/8	teaspoon baking soda
3	tablespoons juice from 1 to 2 lemons
6	tablespoons tahini , stirred well (see note)
1	small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2	teaspoon table salt
1/4	teaspoon ground cumin
	Pinch Cayenne  or pul biber
1	tablespoon minced fresh cilantro or parsley leaves

1. Pick through and rinse chickpeas. Place beans in large bowl, cover with water, and soak overnight. Drain. Bring beans, baking soda, and 1 quart water to boil in large saucepan over high heat. Reduce heat to low and simmer gently, stirring occasionally, until beans are tender, about 1 hour. Drain, reserving 1/4 cup bean cooking water, and cool.
2. Process chickpeas, garlic, salt, cumin, and cayenne in food processor or with hand blender until almost fully ground. Scrape down bowl with rubber spatula. Add lemon juice and mix. Add chickpea water mixture and continue to process, adding more water as necessary to get a fairly wet mixture. Scrape down bowl and continue to process until smooth. Add tahini and continue to process until hummus is smooth and creamy, scraping down bowl as needed.
4. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Melisa's Mexican Chicken Bake

Melisa's Mexican Chicken Bake

One day Melisa came home from school very excited about a Mexican chicken recipe a friend had shown her.  However, she couldn't find the actual recipe online.  All she had seen was a picture so she drew it for me and told me the ingredients.  We went to the market and bought all the ingredients and made it and it was delicious!

Ingredients:

(amount of ingredients determined by your own taste and number of people who need to eat!)

chicken breast, pounded to the same thickness (and quicker cooking!)

salsa (jarred or fresh made)

bell pepper, cut in strips

onions, sliced

zucchini, sliced into sticks (this is a Melisa preference and you can have a different vegetable or more peppers and onions!)

olive oil

taco seasoning 

black beans

Sprinkle all ingredients with olive oil and taco seasoning, then place in the pan as shown in the picture.  Whack it in the oven at 375F until the chicken is done and the veg are nicely cooked and hopefully carmelised a little.

Serve with fresh salsa and black beans.  Corn chips are also good if you have them!

Angel Hair pasta with Tomato Basil Shrimp sauce

This meal came about as I had about 5 shrimp hiding in the corner of the bag that didn't make it into the boil pot and I discovered them after I drained the water off.  I almost just tossed them, but figured I could think up something to do with them.  So this made a small batch but of course you could make it larger by adding more ingredients.  (Especially you, Jane, since you love shrimp sooooo much!) ; )

Pasta - however much you want!

So, go ahead and start cooking your pasta, because this is a quickie!  And the ingredients are all aproximate as I just make it up as I go along.

olive oil - for the bottom of the pan
1 onion    -  chopped
1 tomato   - chopped
1 clove garlic - minced
3-4dried tomatoes in olive oil - chopped
salt
pepper
Italian seasoning - a couple of shakes
5-6  shrimp, peeled and deveined
1/2 cup       white wine
1/2 cup       cream


Chop one small or half a large onion.  Start sautéing it in a pan with a little olive oil.  As it is nearly soft, throw in a clove of garlic, finely minced.  Now add some salt, a little fresh ground pepper, and one tomato, chopped.  Go ahead and put the shrimp in and add about 1/4 to 1/2 cup of white wine--it will cook off and the shrimp will be done in about 3 minutes.  Don't overcook or it will be tough!   I also threw in some chopped dried tomatoes in oil, because I happened to have some in the fridge. Now add about 1/2 cup of cream.  (I used milk because I didn't have cream--I like to convince myself it's lower calorie if I do that and stir around a abit.  Finally, throw a little fresh basil on the top.  I unfortunately didn't have any, but I put a little dried basil in the sauce so I got the flavor.)  Now drain your pasta and serve on a plate with the sauce on top.  Some garlic bread would have been pretty tasty, too.