Sorry for the crap picture, I couldn't find my camera. I topped mine with sour cream and chopped scallions.
Marinade ( the day before):
1lb chicken breast
cut into chunks**
1/2c sour cream
1/4t each of
ground:
cinnamon,
coriander,
turmeric,
cardamom,
chili
powder,
chili
flakes,
nutmeg,
pepper
& salt.
1t fresh garlic,
minced/paste/whatever
1/2t fresh grated
ginger
I mixed everything
in a baggy and set in fridge in a dish (in case something happened so raw
chicken juices didn't leak everywhere.
** My trick with
chicken for slicing into chunks is to let it freeze completely then thaw in
the fridge over night so it is just crystallized and MUCH easier to slice than
the completely raw chicken.
Next Day!:
Marinated chicken
Broccoli florets
Cauliflower florets
Snap peas
Salt and freshly
ground pepper
2 tablespoons
vegetable oil
1 large onion,
finely chopped
2 garlic cloves,
minced
1 teaspoon minced
fresh ginger
Sprinkle/dash of
each:
cinnamon,
coriander,
turmeric,
cardamom,
chili
powder,
chili
flakes,
nutmeg,
One 35-ounce can
peeled tomatoes, finely chopped, juices reserved, or could use crushed
tomatoes or diced
Pinch of sugar
1 cup heavy cream
1/2c sour cream
OPTIONAL: RICE.
Cook according to directions and serve with the chicken tikka masala once
finished.
I added more spices than what my recipe says because I wanted more of a kick so add your spices to your liking. I did not serve with rice because I can't have it but it would be delicious served with it. The nutrition facts I have tho do not include the rice and this is for about a cup and a half serving.
Calories: 363
Carbs: 21 Fat: 22 Protein: 24 | |||
Saturday, December 29, 2012
Chicken Tikka Masala
Thursday, December 27, 2012
Chocolate Chip Cookie Dough Cheesecake Bars
I did the exact same recipe as this lady.
As you can see I had a few issues spreading the stuff...
Recipe:
Crust:
1 & 1/2 c.
graham cracker crumbs
5 T. butter, melted
2/3 c. mini
semi-sweet chocolate chips
Cookie
Dough:
5 T. butter, room
temp.
1/3 c. packed light
brown sugar
3 T. sugar
1/4 t. coarse salt
1 ts. vanilla
extract
3/4 c. flour
1 c. chocolate chips
Cheesecake
Filling:
10 oz. cream cheese,
room temp.
1/4 c. sugar
1 egg
1 t. vanilla extract
As you can see I had a few issues spreading the stuff...
Topping:
1/3 c. chocolate
chips
1 t. shortening
Preheat oven to
325°.
For
the crust:
Line an 8 x 8 pan
with foil and grease it well.
Crush graham
crackers into crumbs to make 1 & 1/2 cups. Add to butter and stir until
crumbs are moistened. Stir in chocolate chips.
Press crust mixture
into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.
For
cookie dough:
Using mixer and the
paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at
medium speed until smooth. Adjust mixer speed to low and add flour. Mix just
until incorporated. Stir in chocolate chips. Set aside.
For
cheesecake:
Using mixer, beat
cream cheese and sugar until smooth. Add egg and vanilla extract, beating just
until blended.
Pour batter into
cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the
filling. The dough is crumbly and you'll have to squeeze/roll it if you want
balls. I put in as many dough balls as I could, then just crumbled the rest
over the top. It seems like a ton of cookie dough, but it is just so good, so
go ahead and use it!
Bake about 30
minutes, or until set. Transfer to wire rack to cool completely. Place in the
refrigerator to chill several hours.
For
the topping:
Combine the
chocolate chips and shortening and melt in the microwave at 30 second intervals
at 50% power. Stir after each interval; repeat until melted.
Drizzle over the
bars before serving. Note: Bars will look better if you cut before drizzling -
I found that if you drizzle over the whole thing, chill, then cut, the topping
breaks and doesn't stay where it belongs very well.
-----
I actually mixed all this stuff up in a ziplock baggy. Worked alright. I also didn't have an egg for the cheesecake part so I just added a little milk. My cookie dough batter was too dry (I didn't exactly measure) so I added a little milk, so now the top of the cookie dough looks like raw cookie dough BUT IT'S STILL DELICIOUS AND I'M SURE IT'LL HARDEN UP OVER NIGHT. :D
Savory Dill Pancakes & Potato Latkes
SAVORY DILL PANCAKES:
1 1/4c ap flour
1t cumin
2t baking powder
1c (or a little more
depending on thickness) milk
1/2c cucumbers
Scallions- I used white onion cause it's what I had on hand.
Fresh dill
1t Salt
pinch of pepper
Make 6hrs ahead
before need & keep in fridge.
Little olive oil in
the pan, 2" around. Fry until the little bubbles pop.
Serve alone or with the Gravlax. I topped mine with sour cream.
POTATO LATKES:
Serve alone or with the Gravlax. I topped mine with sour cream.
POTATO LATKES:
4 large peeled
baking potatoes
2 large eggs
1 large onion
3 tablespoons potato
starch (I just used flour)
1 teaspoon salt or
to taste
freshly ground black
pepper to taste
1/2 teaspoon baking
powder
vegetable oil for
frying
Shred the potatoes
in a food processor. Squeeze out as much of the liquid as possible (I put
portions of the shreds in a kitchen towel and squeeze until they are
practically dry). Place the shreds in a bowl. Immediately mix the eggs in (this
helps keep the potatoes from browning). Add the potato starch, salt, pepper and
baking powder. Heat about 1/4” vegetable oil in a heavy pan over medium-high
heat. Shape latkes by hand, squeezing liquid out if there is any, and place
them in the hot oil, leaving space between each one so that they brown well and
become crispy (if they are too close they will “steam” and become soggy). Press
down on the latkes to keep them evenly shaped. Fry for 2-3 minutes per side or
until the pancakes are golden brown and crispy. Drain on paper towels. Makes
12-15
I had some dill leftover from the salmon so I used that in it too. I forgot to squeeze out the liquid so they didn't fry quite properly but that was my issue. :P I served it with sour cream and applesauce. Delicious!
Friday, December 21, 2012
Chicken Pepper Soup
Introduction
I used up leftovers in the fridge. Turned out delicious and very flavorful!
Number of Servings: 10
Ingredients
- 2# boneless, skinless chicken breast
1c green bell pepper, chopped (about 1 large pepper)
1c red bell pepper, chopped
2 small white onions (or whichever onions you prefer), diced
1 can/box of chicken broth
3c water
1/2t Italian herb seasoning
1/2t basil flakes
1 "dash" of crushed red pepper flakes
1/2t garlic powder
1/2t onion powder
1t sea salt
1/4t black pepper
Tips
I did this in my crock pot and added the noodles half an hour before I was ready to eat.
Directions
Put raw chicken breast in pot with box of broth and enough extra water to cover chicken. And add all seasonings.Boil until cooked thru.
Chop all of your vegetables.
Dice or shred chicken.
Since I boiled the chicken in the broth I used a mesh strainer to get out the boiled up fat and gross bits.
Put all veggies, chicken, strained broth into the pot. Check seasonings.
Cook until vegetables are tender, add the noodles Cook until they are tender.
Serve.
Serving Size: Makes 10 1-cup servings
Nutrition Info:
- Servings Per Recipe: 10
- Amount Per Servin: 1c
- Calories: 82.6
- Total Fat: 1.4 g
- Cholesterol: 29.8 mg
- Sodium: 376.1 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.9 g
- Protein: 11.7 g
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