Chicken Tikka Masala

This recipe does take a little time but it is one of my favorite Indian dishes and certainly a favorite for my fellow Meals on Heals recipients!

First make Roasted Tandoori Chicken (which is amazing on it's own). Serves 6

12 bone in chicken thighs

1 c. plain yogurt

1/3 c. fresh lemon juice

1 T. peeled and finely chopped ginger

1 T. finely chopped garlic

2 t. ground cumin

2 t. ground coriander,

2 t. garam masala

1.5 t. kosher salt

1/2 t. cayenne

Marinate chicken. Remove skin and fat from chicken and make three of four diagonal cuts/slits in the top of thigh. Don't cut all the way through, but almost to the bone. This helps marinade infiltrate the meat more.

In a large bowl mix yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, salt and cayenne. Add chicken and coat making sure marinade gets in slits. Cover and refrigerate for 2 to 12 hours.

Roast Chicken. Positions rack in center of oven and preheat to 375. Line a large baking tray with tin foil. Transfer chicken to tray spacing evenly. Discard remaining marinade. Roast unitl juice runs clear when pierced and a thermometer in meatiest part of thigh reads 170 degrees. About 45 min.

If eating, squeeze with lemon juice and sere. If making Tikka Masala, let cool completely.

Chicken Tikka Masala serves 6-8

1 2-inch long serrano chile, stemmed but not seeded

1 1-inch piece of ginger, peeled and chopped

1 28 oz. can of whole tomatoes

8 T butter

1 recipe Tandoori Chicken, meat removed from bone in large pieces, try not to shred

2 t. sweet paprika

2 T. cumin seeds, toasted and ground in spice grinder

1 c. heavy cream (don not try to use anything else, it will separate)

kosher salt

2 t. garam masala

3/4 c. chopped cilantro

In food processor pulse chile and ginger until finely chopped, add tomatoes and process until pureed. Set aside.

Melt 6 T. of butter in a heavy cast iron or dutch oven pan on medium heat. When foam subsides, add about a third of chicken meat and cook, stirring frequently, until chicken absorbs some of the butter and begins to brown. Remove with slotted spoon and repeat with remaining 2 batches of chicken.

Add remaining 2 T. butter to pan. When melted add paprika and 4 t. of the ground cumin and stir until the spices begin to darken 10-15 seconds.

Immediately add the tomato mixture. Simmer vigorously uncovered stirring frequently until sauce has thickened slightly 6-8 minutes. Add the cream and 1 t. salt and stir well.

Add chicken and stir gently to mix. Reduce heat to medium low and simmer uncovered stirring occasionally for 10 minutes. Stir in garam masala and remaining cumin. Remove from heat, cover and let rest for 15 minutes. Taste and add more salt if necessary. Transfer to bowl and garnish with cilantro. Serve with rice!

So good!

Salmon Burgers

Serves 4

1 cup finely chopped red onion
1/4 cup thinly sliced basil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 lb salmon fillet, skinned and chopped
1 tablespoon hot pepper sauce
1 large egg white
panko crumbs(optional)
olive oil for pan

8 slices focaccia, toasted
tomato slices
baby greens
garlic aioli
1 tsp minced garlic, 1/4 cup mayonnaise

Combine first 5 ingredients in large bowl. Combine hot sauce and egg white in a small bowl; add to salmon mixture, stirring well. Add panko crumbs if the texture is too wet.

Divide mixture into 4 equal portions. Heat a nonstick skillet over medium heat. Add a teaspoon of olive oil. Add salmon patties and cook for 3 minutes on each side or until desired doneness. Serve on toasted foccacia and condiments.

Enjoy!

Adapted from Cooking Light June 2006

It's a phenomenon ladies!

http://www.nytimes.com/2010/06/23/dining/23coop.html

Sesame Noodles with Chicken & Peanut sauce

A modification of recipe from Cook's Illustrated magazine. Serves 4 to 6 as a main dish.

1/4 c. sesame seeds, toasted in skillet until golden

1/4 c. chunky peanut butter

2 garlic cloves, minced or pressed

1 T. fresh ginger, minced

5 T. soy sauce

2 T. rice vinegar

1 t. hot sauce (I used Tabasco in this recipe)

2 T. brown sugar

1 1/2 lbs. boneless, skinless chicken breasts (or buy a whole roasted chicken if you are short on time)

1 T. salt

1 lb. fresh Asian-style noodles or 12 oz. dried spagetti (I often just buy fresh linguine noodles if fresh Asian noodles aren't available)

2 T. sesame oil

4 green onions, thinly sliced

2 carrots, peeled & grated

1 red bell pepper, cut in match sticks

1. In a blender or food processor, puree 3 T. of sesame seeds (reserving the rest for garnish later), peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce and sugar until smooth. With machine running, add hot water 1 T. at a time until sauce has consistency of heavy cream (approx. 5 T.) I usually double the peanut sauce recipe because, well...everyone loves peanut sauce. Plus, I add a LOT more hot sauce to give it a good kick.

2. Heat broiler and place rack 6 inches from element. Spray broiler pan with vegetable cooking spray and add chicken. Broil breasts 6-8 minutes on each side. Let rest on cutting board 5 minutes then shred chicken into bite size pieces and set aside.

3. Boil 6 qt water, add salt and boil fresh noodles until tender, 4 minutes. Drain, rinse with cold water until cool to the touch, drain again. Transfer to a large bowl & toss noodles with sesame oil until coated. Add shredded chicken, bell pepper, carrots, scallions and top with remaining sesame seeds. Serve peanut sauce on side.

Yum factor on scale of 1-10 = 9.5 (will be a 10 if you're not the one doing the cooking)

Note: the peanut sauce is always better the next day. Super great dish for parties and picnics. If you want to make this vegetarian then omit the chicken, sub in some cucumbers and top with cilantro leaves.

Chicken fajita burritos with feta crema (Sunset June 2010)

Yummy & quick recipe from Sunset magazine this June. Serves 4.

2 t. smoked paprika

1 t. each garlic salt, pepper & cumin

1 lb. skinless, boneless chicken breasts cut into 1-in. chunks

1/2 c. sour cream

1/2 jalapeno chile, seeded & minced

1/2 c. feta cheese crumbles

1 T. lime juice

3 T. olive oil

3 Roma tomatoes, seeded & chopped

1 bunch spring onions or green onions (I used just the white parts and also used shallots)

4 flour tortillas, warmed

2 C. green cabbage, shredded

1/2 C. cilantro, chopped

1. Whisk seasonings together in bowl. Add chicken and coat.

2. Stir sour cream, jalapeno, feta and lime juice together.

3. Heat oil on med high and cook chicken about 7 min. Add tomatoes & onions and squeeze of lime. (I cooked the tomatoes and onions together for a few minutes then added lime juice.)

4. Divide chicken mixture among tortillas, top with cabbage, cilantro and feta crema. (I also added avacado slices). Wrap up and serve.

Avocado Curry

serves 2

Saute some onion and garlic in a little oil
Add 1/2 to 1 whole red bell pepper in hunks and cook a bit longer

Add one can of Coconut Milk
2 T brown sugar
juice of 1/2 lime
Thai Kitchen Green Curry Paste to taste - 2-3 teaspoons

Cook on low for a little while and then add 1 to 2 avocados, cut in chunks
Cook until warm and then serve over rice
Cilantro is nice on top

The best hippie granola ever!

Ingredients

12 cups rolled thick oats
1/2 cup slivered almonds
1 cup unsweetened coconut
3/4 cup flax seeds
1 cup pumpkin seeds
1 cup sunflower seeds
1 teaspoon salt
1 cup coconut oil
1/2 cup maple syrup
1/2 cup honey
1 cup of dried fruit of choice! (raisins, dates, dried cherries, apricots

Directions

Preheat oven to 350.

Toast almonds for about 15 minutes or until golden brown. Toast coconut flakes for about 10 minutes or until golden brown. Grind flax seed in spice grinder or coffee grinder. Do not over grind, for it can turn to a paste from the oils (whole flax seeds are not digestible, so I would avoid putting them in the granola if you can't grind them).

In very large bowl, mix together Oats, almonds, coconut flakes, ground flax seed, pumpkin seeds, sunflower seeds, salt. Make a "well" in the middle of the mix.

In saucepan, place coconut oil, honey and maple syrup and turn to medium high, stir often. Cook until oil and sugars become well mixed together. The mixture will start to become frothy, remove from heat. And pour into the "well" of the dry ingredients. Immediately mix oil/sugar mixture into dry ingredients. Stir well. It is important to that all oats are covered with the oil/sugar mix, to get crispy granola instead of stale cardboard granola :)

Spread granola evenly onto baking sheets. Bake in oven at 350 for approx. 20 minutes or until dark brown. Check often to see if the edges are getting burnt. If so, turn granola so that the edges fold into the center of the pan. And place back in oven.

Meanwhile, prepare your dried fruit (chop up large fruit into smaller pieces). After baking all granola, return to large bowl and mix dried fruit into granola.

This recipe makes heaps of granola, store in refrigerator to keep it fresh!

Naan Bread

Ingredients

1 package active yeast (2.5 Tablespoons)
1 cup warm water
1/4 cup sugar
3 tablesppons milk
1 egg, beaten
2 tablespoons salt
4 1/2 cups flour
2 teaspoon minced garlic (optional)
1/4 cup melted ghee or butter

Directions

In large bowl, dissolve yeast in warm water (105 to 110 degrees). Let stand for 10 minutes until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes on floured surface or until smooth. Place dough in oiled bowl, cover, and set aside to rise. Let rise for 1 hour until dough has doubled.

Punch dough down and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on tray. Cover with towel and allow to rise until doubled, about 30 minutes.

Heat large fry pan or griddle to high heat. Lightly oil griddle or pan. Roll (or by hand) balls into flat circle, one at a time. Place in pan or griddle and cook for 2-3 minutes or until puffy and lightly browned. Brush uncooked side with ghee or butter and turn over. Brush cooked side with ghee or butter and cook until browned, another 2-4 minutes. Continue until all naan has been cooked. Keep naan in a dish covered with foil to keep warm, as you cook remaining balls.

Serve with currries, or whatever. Yum!

Massaged Kale and Currant Salad

Makes 6 servings

1 bunch kale
1 tsp sea salt
1/4 c diced red onion
1/3 c currants
3/4 c diced apple
1/3 c sunflower seeds, toasted
1/4 c olive oil
2 Tbsp unfiltered apple cider vinegar
1/3 c Gorgonzola cheese, crumbled

De-stem kale by pulling leaves away from stems. Wash leaves. Pat dry. Stack leaves, roll up, and cut into thin ribbons. Put kale in a large mixing bowl. Add salt, and massage it into the kale with your hands for 2 minutes.

Stir onions, currants, apple, and sunflower seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar, add more to taste if necessary. Toss in cheese. Keeps for several days!

Enjoy!
~Ava-Honey

June's Whole Wheat Bread

For 3 loaves:

3 c. warm water

1/2 c. potato flakes

1/2 T. yeast

1/3 c. oil

1/3 c. honey

1/2 T. salt

1 beaten egg

6 or 7 c. ww flour (preferably ground ourself!)

In a standing mixer put water, potato flakes and yeast and allow to sit for a few minutes. Add everything else except flour and give it a few mixes. Add flour. I let it mix for about 7 minutes then turn it out on to floured counter and knead by hand for a few minutes sprinkling flour if needed. Oil a big bowl and place the dough in it and let rise until double. Take out and shape into three even loaves. Oil bread pans and put shaped dough into them and let rise until double. You can brush with egg white to give bread a shiny crust. Heat oven to 350 - 400 depending on oven and bake for 25-30 min. You can also add all sorts of seeds and nuts to the bread or just stuck to the outside before baking it. I like to add ground flax seed! Yum!!!

Enjoy!

Love Amy (and Jay's Mom June!!!)

Fettuchini Alfredo

~This is my mom's simple and easy fettuchini alfredo recipe. Thanks mom!

Makes 8 servings
You can easily 1/2 this recipe

2 packages fettuchini noodles
salt, for cooking water

1 pint whipping cream
1/2 cup milk
3/4 pound sheep parmesan cheese, grated
8 garlic cloves, crushed
fresh ground pepper

1 cup loose packed parsley, chopped

Boil noodles in salted water until they are cooked al dente.
Rinse and set aside, toss lightly with olive oil.

Heat whipping cream and milk until warm, add cheese slowly, add garlic and ground pepper to taste.

Pour cheese mixture over noodles, toss to coat.

Pour into a large 9x13 dish, cover and bake at 275 for 30 minutes.

Serve with chopped parsley on top.

Enjoy!
Ava-Honey

Everyday Dal, my Doll! From Amy

It is very exciting to start this blog about our dinner club!

Last night I made a very simple dal that accompanied a stir fry (two different genres, I know) but is sounded good! It is so easy and soooo delish. This recipe makes alot! You can cut it in half easily.

2 c. split red lentils

4 tbls. ghee (or unsalted butter)

1 large onion diced

5 1/2 c. boiling water

salt to taste

In large saucepan over med/med high heat, melt butter and add onion. Stir occasionally but let the onions brown a bit on the bottom of the pan, really good flavor comes from that! Boil 6 cups of water in a separate pan or kettle. When onions are translucent and browned a little add boiling water and the lentils. Bring to a boil and then reduce heat to low. Cover with lid and let simmer for 15 min. It could be less or more time, just check it. It will be a giant pot of mush, as split dal cooks fast and does not retain it's shape very well. Add salt last when it is almost done. That's it!

Sausage and Kale Soup

12 oz sausage, pinched into small balls
1 yellow onion, diced
5 garlic cloves, minced
4 red potatoes, cut into 1" cubes
1 yellow bell pepper, chopped
1 red bell pepper, chopped
8 cups broth or stock
1 Tbsp italian seasoning
1 bunch kale, destemed and chopped

Brown sausage in a large stock pot at medium heat. Add onion, and garlic, cook until onion is softened and sausage is cooked.

Add potatoes, cook for 3 minutes, add bell peppers, broth and seasoning. Add kale. Cover and simmer for 30-45 minutes.

Enjoy!
~Ava

WELCOME TO THE NEIGHBORHOOD!

RED BEAN AND QUINOA CHILI

from Feeding the Whole Family
by Cynthia Lair

Makes 6-8 servings

1 C dried kidney beans, soaked and drained
3 C water, divided
2 tsp ground cumin, divided
1 Tbsp extra virgin olive oil
1 medium onion, chopped
2 tsp sea salt, divided
2 cloves garlic, minced
1 large bell pepper, chopped
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp cayenne
2/3 C quinoa, rinsed and drained
1 C fresh or frozen corn
1 to 2 cups organic tomato sauce

Place beans in a large pot with 2 cups water and 1 tsp of cumin; bring to a boil. Simmer on low heat, covered, until tender (1 hour). You can also replace this with 2 cups canned beans.

Heat oil on medium heat. Add onion, 1 tsp of the salt, garlic, bell pepper, the remaining 1 tsp of cumin, and the rest of the spices and saute' for 5 to 10 minutes. Add quinoa and stir in. Add corn, tomato sauce, and the 1 cup of water to onion/quinoa mixture. Simmer 20 minutes. Add cooked beans and second tsp of salt; simmer another 10 minutes. Top with grated cheese.

~Ava