Tuesday, November 23, 2010

Chicken Tikka Masala

Holy shaboley. This was stinkin' amazing. loved it! Definitely a repeater for us.

I got the recipe from My Kitchen Cafe.

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons paprika
2 teaspoons black pepper
1 tablespoons minced fresh ginger 
1 teaspoon salt
3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade.

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped (I used about 3/4 of the pepper because I didn't want it too spicey for the kids. It turned out just right.)
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

Tuesday, November 16, 2010

Tasty Lentil Soup

Sometimes, there are recipes that just can't be photographed. Or else I don't know how to photograph cooked green lentils. It just won't look good. But will you please just believe me that this is good? And lentils are good for you, so there. Make this sometime.

I first had this soup when an old neighbor/coworker/friend brought us dinner just after I had my 2nd baby. Thanks, Nicole! :)

1½ cups lentils
4 slices bacon
1 onion, chopped
¼ cup chopped carrots
¾ cup chopped bell peppers
1 large can or 3 or 4 fresh tomatoes
3 Tbsp butter or margarine
3 Tbsp flour
2 cubes beef bouillon dissolved in 1 cup hot
2 tsp salt
2 Tbsp vinegar

1. Bring lentils to a boil in 5 cups water in a
large pot. Simmer covered for 1 hour.
2. Cut bacon into small pieces and sauté until
3. Add onions, carrots and peppers. Sauté over
low heat 5 minutes. Add tomatoes and set aside
until lentils are done. Add tomato mixture to
4. Melt butter in same skillet, remove from
heat, stir in flour and then gradually stir in
bouillon liquid. Add salt and vinegar, stirring all
the time.
5. Pour into lentils and cook over low heat,
stirring occasionally, about 30 minutes.

Morrocan Spaghetti

This surprised me. It is quite the tasty dish. I was unsure about the spices while making it, but the combination is wonderful and it smells absolutely fantastic, I tell you what.

This recipe came from a library vegetarian cookbook: the accidental vegetarian by Simon Rimmer.

10 oz dried spaghetti
1/2 cup olive oil
1 onion, finely chopped
2 garlic cloves, crushed
8 tomatoes, finely chopped (yes, EIGHT.)
1 tsp ground cinnamon
1 tsp ground cumin
pinch of tumeric
1 cup toasted, slivered almonds (I used sliced, and I think it would be better with the slivered.)
1/2 cup cooked chickpeas (garbanzo beans), drained and rinsed if canned
bunch of fresh parsley and cilantro leaves, finely chopped (I HATE HATE parsley. So I left it out. It was still good. But if you like parsley, then yay!)
handful of freshly chopped mint leaves (I also left this out.)
salt and freshly ground black pepper

Pretty simple procedure:

1. Cook spaghetti in boiling salted water until al dente.
2. Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
3. Add the tomatoes, cinnamon, cumin, and tumeric and cook over a medium heat for about 20 minutes until the tomatoes break down.
4. Season the sauce and then add the almonds and chickpeas.
5. Drain the pasta and divide between four plates. Fold the herbs into the sauce and mix it with the pasta.

*To save time and spare a screaming child pulling at you while trying to HURRY and make a dang meal, you could ask your husband to chop up all those tomatoes for you the night before! :)

Thursday, November 4, 2010

Stuffed Pizza Rolls

First time making this one. I got the recipe from Our Best Bites. They have some great looking recipes on there. The kids loved this and Brian liked it too. Too bad I had some kind of mild stomach flu thing going.

1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1  t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust. 

Preheat oven to heat specified on pizza dough package.  Usually it's 400 degrees.  If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface.  Pat or roll the dough so it's about 12" by 8".  You're going to want to cut it into 24 squares, so just eyeball it if you need to.  Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?) 

Place cheese and desired toppings on each square.  (Note that you're not putting the marinara sauce on the dough- it's for dipping after)  You guys are smart, right?  Just eyeball how much.  You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.  Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.  (In lieu of the Parmesan, garlic, and Italian seasoning you could  substitute this garlic bread seasoning.)

Cook them in the oven for about 15-20 minutes or until golden brown on top.  Keep an eye  on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Mexican Casserole

yes, it's unbaked.
Mexican Casserole! First time making this. I got the recipe from Cooking On Clover Lane. It is extra tasty. Just take it easy on the sour cream. Then it'll be perfect.

1 pound lean ground beef
2 cups salsa 
1 16oz can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream [I personally thought this was way too much. Maybe 1 cup? Eyeball it and see.]
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
1/4 cup chopped fresh cilantro
2 cups shredded Cheddar cheese

Preheat oven to 350.
In a large skillet, brown beef. Stir in salsa, reduce heat, simmer until liquid is absorbed (about 10 minutes depending on how thick your salsa is.) Stir in beans, and heat through.
Spray a 9 x 13 baking pan with cooking spray. Spread crushed chips in a layer on bottom and then add ground beef mixture. Spread sour cream on top. Top with onion, tomato, cilantro and cheese.
Bake for 30 minutes or until bubbly.
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