3 tbsp vegetable oil
2 cloves garlic
2 tsp ginger
1 tbsp tomato paste
1 tbsp garam masala
28 oz crushed tomatoes
2 tsp sugar
0.5 tsp salt
2/3 cup heavy cream
0.25 cup fresh chopped cilantro
Mix cumin, coriander, cayenne and salt. Rub spice mix onto the chicken breasts (about 3). Cover with foil and set aside for an hour in the fridge.
In a bowl mix the yogurt, 2 tbsp of oil, 2 cloves of crushed garlic and 1 tbsp freshly grated ginger.
In a large pan heat 3 tbsp vegetable oil until shimmering. Process onion to a paste. Add to the oil and heat on medium-high until golden, for about 8 minutes.
Add the crushed garlic, grated 2 tsp ginger, minced jalapeno, tomato paste and garam masala. Cook for 3 minutes. Add the crushed tomatoes, the sugar and the salt. Bring to a boil. Simmer on low for 15 minutes covered. Stir in cream and return to simmer. Keep warm.
Adjust oven rack to 6-inches from top and preheat broiler. Dip chicken breasts into the yogurt mixture and place onto a cookie rack in a pan. Allow plenty of yogurt to coat the surface. Broil chicken until exterior is slightly charred, about 12 minutes. Flip the breasts halfway through cooking.
Allow the chicken to rest for 5 minutes, then cut into 1-inch chunks and add to sauce. Stir in fresh cilantro and serve over rice.
This was a perfect fiber-rich vegetarian topper for brown rice. Quick and easy to prepare, and rather cheap, considering I got all the veggies discounted.
16 oz portobella mushrooms
16 oz baby spinach
1/3 cup heavy cream
2 cloves garlic
0.5 tsp pepper flakes
1 yellow onion
2 oz grated Parmesan
0.25 tsp ground nutmeg
1 tbsp butter
black pepper Preparation
Brown the sliced mushrooms in the butter. Remove the mushrooms and caramelize the onions in the same pan. Add the crushed garlic and pepper flakes. Add in the spinach and wilt.
Add back the mushrooms, sprinkle with ground nutmeg. Pour in the heavy cream. Simmer for a few minutes.
Stir in the grated Parmesan and simmer for another minute. Serve over freshly cooked brown rice.
A Norwegian favorite, this pastry is ubiquitous in the beautiful Nordic country's stores. A mildly sweet, cardamom-scented bun with a golden custard center, topped with coconut icing. In this particular case I omitted the icing, but it is a great addition for sweet-toothed people.
0.75 cup milk
0.25 cup water
1.5 tsp dry yeast
0.25 cup butter
0.25 cup sugar
1 tsp cardamom
3.25 cup all purpose flour
2 egg yolks
2 tbsp sugar
3/4 cup plus 2 tbsp milk
0.75 tsp vanilla extract
2 tsp corn starch
Dissolve the yeast in the warm water. Melt the butter. Add the butter sugar and warm milk.
Add in the flour and the cardamom. Knead until the dough comes together, then knead until smooth. Add flour as necessary, the dough should be soft but not overly sticky. Allow to rise covered in a greased bowl until double in size.
Meanwhile, whisk the egg yolks with the starch and sugar until white and frothy. Add in the milk and and vanilla extract. Bring to a simmer and simmer for 3-5 minutes, until thick. Set aside to cool.
Divide the dough into 6 equal portions. Form each into a round, flat bun and place onto baking sheet lined with parchment paper. Cover and allow to rise for another 20 minutes. Preheat the oven to 400F.
When the dough finished rising, dimple the middle with the bottom of a tbsp measure. Spoon custard into each well.
Bake for 10-12 minutes, until slightly browned. Allow to cool on wire rack.
A filling salad with its quality highly dependent on the quality of tomatoes one manages to hunt down. I got these Roma tomatoes from a local farmer, so they were delicious.
0.5 cup wheat berries
0.5 cup raw chickpeas
1 large eggplant
1 tbsp olive oil
0.5 tsp ground cumin
0.5 tsp ground sumac
2 tbsp flat leaf parsley
0.25 lemon juice
2 tbsp za'atar spice blend
0.25 cup Feta cheese crumbled
Soak the chickpeas and the wheatberries in twice their volume of water in separate pots overnight. Rinse, drain and cook with a pinch of salt and pepper for an hour in opened pots. Check if soft.
Preheat the oven to 400F. Cut the eggplant into 0.5-inch cubes. Place on a baking tray and drizzle with olive oil, sprinkle with 0.5 tsp sumac and 0.5 tsp cumin. Toss to coat. Bake for 20-30 minutes, until golden brown and soft.
Mix cooked chickpeas and wheatberries, diced tomatoes, eggplant minced parsley, olive oil, lemon juice and Za'atar. Sprinkle with Feta cheese right before serving. I enjoyed it at room temperature best.
This was a quick and easy delicious chicken dinner. Serve with colcannon.
2 chicken thighs
1/3 cup cilantro leaves
half an onion
juice of half a lime
0.25 tsp honey
0.25 tsp sesame oil
2 cloves garlic
1 tsp soy sauce
1 tsp sriracha
Mince the cilantro and add the honey, lime juice, crushed garlic, soy sauce, sriracha and sesame oil. Season with some salt. Slice the onions.
Preheat the oven to 400F. Preheat a cast iron skillet on medium-high. Pat the chicken thighs dry and season with salt and pepper. Place into the skillet skin-side down. Sear for 5 minutes. Turn and sear the other side for 5 minutes as well. Place into the oven.
After 20 minutes, add the onions around the chicken thighs. Replace into the oven. Continue baking for another 30 minutes.
Add the onions to the cilantro sauce minced. Spread onto the chicken thighs. Serve.
Roasted poblanos have an amazing spicy and slightly bitter flavor. For this recipe, I caramelized the onions in some chicken fat in a cast iron skillet, after I roasted chicken thighs for another recipe. It was extra delicious. I served it with plain yogurt, and it was a surprisingly fitting topping.
4 flour torillas
4 medium poblano peppers
4 oz Monterey Jack cheese
1 large yellow onion
1 tbsp of vegetable oil
Wash the peppers, dry them and remove the seeds. Roast skin-side-up in a broiler oven for about 10 minutes, until skin blackens. Remove into a bowl with lid. Cover and set aside for 20 minutes. Peel and chop.
Slice the onion into 0.5-inch slices. Caramelize it with a small sprinkling of salt. Mix with pepper pieces.
Take two flour tortillas and sprinkle them with the pepper-onion mixture. Shred the cheese and sprinkle onto the two tortillas. Cover with the remaining two tortillas.
Heat a large skillet on medium heat. Spray it with oil and place one quesadilla in it. Cook until golden brown. Flip and cook the other side as well. Cool on a cookie rack. Cut into quarters. Serve.