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Chicken Curry with Roasted Onion

Chicken Curry with Roasted Onion and Garlic

January 18, 2017

This is a very different way of making a curry- usually, the onion, ginger, garlic and tomato and cooked to death to achieve a deep, deep flavor. I like to cook simple food that doesn’t take me forever to cook… but I want to get the cooked to death flavor- so I roasted the onions and garlic…. it created an amazing, amazing flavors…

  • 1 large yellow onion, cut in half with skin on
  • 3 garlic cloves, intact
  • 2 inch piece of ginger
  • 1 14 ounce can of fire roasted tomatoes

Preheat oven to 350 degrees F.

Wrap the garlic and ginger in a piece of aluminum foil. Place the onion and the aluminum packet on a lined cookie sheet and roast in the oven for 40 minutes. Take out and let cool and transfer to a blender. Add the canned tomatoes and blend till a smooth sauce is formed. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 tablespoons butter or ghee
  • 2 pounds chicken thighs, skinless and boneless and cut into 2 inch pieces
  • Sprinkle with salt
  • 2 teaspoons black cumin or regular cumin
  • 1 cinnamon stick- 3 inches
  • 3 cloves

Sprinkle the chicken pieces with salt. In the meantime, heat a heavy saucepan with the oil and butter/ghee. Brown the chicken pieces on both sides on a medium high heat. Take out of pan and keep aside. Add the cumin, cinnamon and cloves. Saute for 30 seconds on medium heat. Add the onion and tomato sauce and sauté for 4 to 5 minutes. Add the chicken pieces, a cup of water and bring to a boil. Simmer on low heat covered with a lid for 30 minutes. Take the lid off and adjust seasoning as desired. Serve with rice or roti.

 

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Mango Tomato Salsa

January 17, 2017

I made this with yesterdays fajitas and since it was made in the summer- I used mangos and nectarines. Mangos are still available although they are not as yummy as they are in the summer. You can substitute pineapple for mango and apple for the nectarine… so good!

  • 1 large mango, chopped
  • 1 large nectarine, chopped
  • 1 large tomato, chopped or 1 cup cherry tomatoes, chopped
  • 3 scallions, chopped
  • 1 jalapeno, deseeded and chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 to 2 teaspoons salt

Mix all the ingredients and let the salsa sit for an hour before serving.

 

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Chicken Fajitas

Chicken Fajitas with Cilantro Avocado Sauce

January 16, 2017

I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…

  • 2 cups cilantro
  • 3 green onions
  • ½ cup chicken broth
  • Juice of 2 large limes
  • 1 to 2 teaspoons honey
  • 2 teaspoons salt

Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.

  • 1 pound chicken breast, sliced into strips
  • 1 large yellow onion, sliced
  • 1 green pepper, sliced
  • 1 orange pepper, sliced

Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.

  • 1 medium avocado
  • ¼ cup full fat yogurt
  • Salt

Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.

  • 3 to 6 tablespoons oil
  • 4 to 6 corn tortillas

Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.

Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.

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Vegetable Lasagna

Vegetable Lasagna

January 11, 2017

This is a great way to get some veggies into your kids. They may not notice all the greens while they enjoy the yummy noodles, cheese and sauce. Eliminate the pancetta if you want to keep it vegetarian. If not then it is great way to infuse some great flavor without adding a lot of meat.

  • 9 to 12 lasagna noodles
  • 2 tablespoons olive oil
  • ½ cup pancetta, chopped (eliminate if making vegetarian)
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 10 ounces Cremini mushrooms, sliced
  • 1 10 ounces Shiitaki mushrooms, sliced
  • 4 cups mixed greens (I used a combination of kale, green cabbage, red cabbage & Brussels sprouts), shredded
  • 1 cup ricotta
  • 2 garlic cloves, grated
  • ½ cup parsley, chopped
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup shredded Parmigiano Reggiano, divided
  • ½ cup mozzarella cheese, shredded
  • 3 cups fresh tomato sauce, preferable homemade

Preheat oven to 350 degrees F.

Bring a large pot of water to a boil. Boil the lasagna noodles until they are soft and pliable, about 6 to 7 minutes. Remove the pasta and lay flat on a sheet tray to cool.

Add olive oil and pancetta to a large frying pan. Saute on medium heat for 2 to 3 minutes. Add the onion and garlic and continue to sauté for 2 to 3 minutes. Add the mushrooms and sauté on high heat for 4 to 5 minutes, stirring constantly. Add the greens and cook for another 5 minutes until they are wilted. Check for seasonings and turn heat off and let cool.

In a small bowl, add the ricotta, garlic, parsley, salt, egg, and ½ cup of cheese. Mix well and keep aside.

In the bottom of a 8 by 8 baking dish, add a half cup of sauce. Spread evenly. Arrange three to four noodles to completely cover the sauce. Spread ½ of the ricotta mixture over the pasta. Add ½ of the mushroom mixture and spread evenly. Repeat with noodles, sauce, ricotta and mixture. Finally add the last batch of noodles and cover with sauce. Sprinkle with the remaining Parmigiano and all of mozzarella on top. Cover with foil. Place the lasagna on a baking sheet and bake in oven for an hour 15 minutes, removing the foil for the last 15 minutes. Let cool for 15 minutes before slicing.

 

 

 

 

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Pasta Arrabiata with Breadcrumbs

Pasta Arrabbiata with Herbed Breadcrumbs

January 10, 2017

Just a simple plate of pasta can be so delicious- you don’t need a whole lot of ingredients… just really good ones!!

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 medium shallots, chopped
  • 3 to 4 garlic cloves, chopped
  • 1 to 2 jalapeno peppers, chopped (seeded depending on how spicy you want)
  • 3 cups fresh tomato sauce or canned tomatoes
  • ½ pound penne, cooked al dente with 1 cup pasta water
  • ½ cup fresh basil, chopped

Heat a saucepan with butter and oil. Add the shallots, garlic and jalapenos. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with lid off for 30 minutes. Add basil and pasta. Mix well and check for seasonings and add salt. Adjust consistency of sauce by adding pasta water if needed. Serve warm with a garnish of herbed breadcrumbs.

Breadcrumbs

  • 1 cup panko breadcrumbs
  • 1 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of one lemon

Mix all the ingredients and serve on top of pasta.

 

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Pasta Cinghiale

Pasta Cinghiale- My Version

January 9, 2017

Our favorite dish to order at our favorite Italian restaurant (Arturo’s) is pasta cinghiale… it is really, really delicious and if I close my eyes, I am transported to Umbria where wild boar dishes are in abundance. I have tried to make this dish at home before but this time I found wild boar sausages and decided to use them to replicate my favorite dish…

  • 2 tablespoons extra virgin olive oil
  • ½ pound wild boar sausage, casings off, crumbled
  • 3 garlic cloves, chopped
  • 10 ounces Cremini mushrooms, chopped
  • 3 to 4 sprigs fresh thyme
  • ¼ cup heavy cream
  • Salt
  • ½ to 1 cup pasta water
  • ½ pound penne, cooked al dente

Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté over medium heat for 3 to 4 minutes or till golden brown. Take the sausage out with a slotted spoon and add the mushrooms and more olive oil if needed. Saute on high heat for 4 to 5 minutes, stirring constantly. Add the garlic and thyme and continue to sauté for another 2 minutes on medium heat. Add cooked pasta, cream, pasta water and salt to taste. Bring to a gently boil and turn heat off and serve.

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Spaghetti with Fried Egg and Pangritata

Spaghetti with Fried Egg and Pangritata

January 8, 2017

What is pangritata, you ask? Well it is some bread crumbs cooked in olive oil with some herbs.. I added some lemon zest for good measure… It creates an amazing texture in any dish. This recipe is simple with pasta and eggs topped with breadcrumbs… so, so simple and so good! Perfect for meatless Mondays…

Pangritata

  • 2 tablespoons extra virgin olive oil
  • ½ cup panko bread crumbs
  • 1 tablespoon fresh rosemary, minced
  • Zest of a small lemon

Heat a large frying pan with the oil. Add the bread crumbs and sauté on medium heat for 4 to 5 minutes till golden brown. Add the rosemary, stir and turn heat off. Take out in a small bowl and add the lemon zest and mix well and keep aside.

  • ½ pound spaghetti, cooked al dente with 1 cup of pasta water spare
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 3 eggs
  • 2 tablespoons fresh chives, chopped
  • ½ cup grated grana padano cheese

Heat the same frying pan with the oil and butter. Add the garlic and cook for a minute on low heat. Add the eggs and cook on medium heat till the whites are cooked just barely through and the yolks are still runny. Add the cooked spaghetti and mix well, incorporating the eggs well. Add the chives and cheese. Mix well and check for seasonings. Add salt if necessary. Garnish with the Pangritata and serve immediately.

 

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