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.
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.
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
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.
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.
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
- 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.