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Chicken Tikka Masala

By on July 5, 2012 in Recipes

Ingredients

  • 3-4 chicken breasts
  • ½ cup plain yogurt (try greek next time)
  • cumin
  • ground coriander
  • salt
  • 1 cup rice
  • Frozen peas
  • 2 Tbsp butter
  • 1 cup heavy cream (up to – depends on taste)
  • 28 oz can crushed tomatoes
  • 1 large onion
  • 4 cloves garlic (or 4 tsp of pre-chopped)
  • fresh ginger (1 x 2 inch chunk), grated
  • Garam Masala mix

Directions

  1. Rice
    1. Add rice and 1.5x the water.
    2. Cook with the 2 tbsp of butter, and a pinch of salt.
    3. Add frozen peas when cooker says 1 minute left
  2. Chicken
    1. season with salt
    2. sprinkle with cumin and coriander (light coating)
    3. coat with yogurt (fairly thin coating)
    4. transfer to baking sheet and place on crumpled foil (to elevate the chicken)
    5. broil for 5-7 min then flip for another 5-7
  3. Tikka Masala sauce
    1. chop large onion and cook in pan with oil. Brown slightly on medium heat
    2. add garlic, ginger, and 1.5 tsp salt
    3. reduce heat to MED
    4. add 3 Tbsp of Garam Masala
    5. add can of tomatoes
    6. simmer on MED for a few min
    7. add the 1 cup heavy cream
    8. chop up chicken and add to sauce

Inspired by: pioneer woman

Parmesan Penne

By on February 3, 2011 in Recipes

Ingredients:

  • 1 pound of penne pasta
  • 1 cup shredded parmesan
  • 2 tbs olive oil
  • 1/4 cup chopped basil
  • salt
  • pepper
  • red pepper flakes

Directions:

Cook the pasta until al-dente (either follow directions on box of pasta or taste test frequently).  While the pasta is cooking, prepare a bowl that can hold the pasta and other ingredients. Add the parmesan, olive oil, basil, salt, pepper, and red pepper flakes into the bowl. Once the pasta is ready, pour it over the other ingredients. Mix. Enjoy!

Lemon-Ricotta Pancakes

By on December 31, 2010 in Recipes

via Williams-SonomaA fresh cheese with a slightly sweet flavor, ricotta is produced from whey drained off while making other cheeses, such as mozzarella and provolone. It lends a delicate texture to these melt-in-your-mouth pancakes. Serve with raspberry sauce, if desired (see related recipe at left).

Ingredients:

  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • 1/4 cup sugar
  • Zest and juice of 1 lemon
  • 1 1/2 cups cake flour
  • 1 Tbs. baking powder
  • 1/4 tsp. salt

Directions:

In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 (small) pancakes.

via: williams-sonoma

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