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Roast Chicken Breast with Meyer

Pancetta and Meyer Lemon Roast Chicken Breast

February 10, 2016

Meyer lemons are still in season- make use of them! This is a great recipe…

  • 4 to 6 bone-in chicken breasts with skin

Compound Butter

  • ¼ cup good quality butter, room temperature
  • 1/3 cup pancetta, chopped fine
  • Zest of three meyer lemons
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 3 cloves garlic, grated
  • 1 teaspoon salt
  • ½ teaspoon pepper

Mix all the ingredients in a medium bowl and carefully insert about a teaspoon of the mixture under the skin of each chicken breast. Rub any leftover mixture on top of the chicken breast and sprinkle with salt and pepper. Marinate chicken for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil

Preheat oven to 350 degrees F

  • 1 tablespoon flour
  • ½ to ¾ cup chicken broth
  • Salt
  • Pepper

Heat a large frying pan (oven proof) with the olive oil. Brown the chicken pieces with skin side down for 3 to 4 minutes or till golden brown. Transfer to oven and finish cooking till the internal temperature shows 160 degrees F.

Take out of oven and take the chicken pieces out of the pan. On a medium heat, add the flour to the bottom of the pan and stir, taking off all the bits and pieces from the roasted chicken. Slowly add the broth, whisking to avoid any lumps. Mix well, bring to a boil and check for salt and pepper. Serve chicken with gravy.


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Chicken Cutlets with Mint

Roasted Onion with Balsamic Glaze

February 9, 2016

I served this side dish with the chicken yesterday. I saw a Nigella Lawson show where she made a side dish with roasted onions. She served lamb chops for dinner with these yummy onions…

  • 4 to 5 red onions, cut into quarters and peeled
  • 2 tablespoons extra virgin oil
  • 1 teaspoon fennel seeds, crushed
  • 2 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 1 tablespoon balsamic glaze


Preheat oven to 400 degrees F.


Transfer the onions to a lined oven pan. Add the olive oil, fennel seeds, salt and red pepper. Mix well and roast in the oven for about 40 minutes or till the onions are soft and caramelized. Take out and drizzle with balsamic glaze. Serve with chicken and potatoes.

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Chicken Cutlets with Mint

Chicken Cutlets with Mint with Roast Potatoes

February 8, 2016

This is a great dish to make with chicken breast. It is healthy and super delicious. I made some roasted onions as a side…

  • 3 to 4 chicken cutlets
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons dried mint
  • 1 teaspoon ground coriander
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt

Mix the oil, mint, coriander, pepper flakes and salt in a shallow container. Add the chicken cutlets and mix well. Marinate in the fridge over night or at least 3 hours. Take the chicken out at least half an hour before cooking.

  • 6 to 7 baby potatoes, peeled and cut in half

Transfer potatoes in a medium saucepan, cover with water and bring to a boil. Simmer for ten minutes or till the potatoes are cooked through but not mushy. Drain the water and keep aside.

  • 2 tablespoons extra virgin olive oil
  • Salt

Preheat oven to 350 degrees F.

Heat a non-stick frying pan with the oil and brown the chicken cutlets on a high heat for about a minute each. Take out and transfer to oven to finish cooking. Cooking time will depend on the size and thickness of the cutlets. Add the potatoes to the same pan and brown on medium high heat till all sides are golden brown.

  • 3 to 4 cups mixed greens
  • Your favorite dressing

Dress the greens and place the chicken cutlets and potatoes on top and serve.

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Roasted Cilantro Cauliflower

Roasted Cilantro Cauliflower

February 7, 2016

Cauliflower is my ‘go to’ vegetable… easy to make, delicious and quick… I made this as side dish.

  • 1 cauliflower head, cut into florets
  • 2 tablespoons extra  virgin olive oil
  • ½ cup cilantro, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoon coarse salt

Preheat broiler to high.

Par boil the florets in boiling water for a 2 to 3 minutes. Drain the water and pat dry the florets and transfer to a lined cookie sheet.

Add the oil, cilantro, garlic and salt into a mortar and pestle. Grind till a smooth paste is formed- a processor can be used instead. Add the paste to the cauliflower, mix well and roast under the broiler till the florets are golden brown. Serve as a side dish.

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Cauliflower and Spinach (Gobi Palak)

January 27, 2016


  • 1 head cauliflower- cut into florets
  • 1 cup frozen chopped spinach
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 cup onion, chopped
  • 3 garlic cloves, minced
  • 2 inch piece ginger, minced
  • 1 cup crushed tomatoes
  • 2 teaspoons coriander powder
  • 2 teaspoons salt- or to taste
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 cup cilantro, chopped

In a large and deep pan, heat the olive oil. Add the cumin seeds and cook for a minute on medium heat. Add the onion, garlic and ginger. Saute on medium heat for 5-7 minutes, till golden brown. Add the crushed tomatoes and cook on medium heat for another 5 minutes. Add the coriander powder, salt and turmeric- mix well. Add the spinach and sauté with the onion and tomato mixture on medium high heat- to evaporate the water from the spinach, for at least 5 minutes. Next add the cauliflower florets and mix well. Lower the heat and cover the pan. Cook for about 15 minutes or till the cauliflower is tender and cooked. Take lid off; turn the heat up to medium high and sauté for about 5 minutes- again, to evaporate the water. Top it off with the garam masala and cilantro.

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Cauliflower with Ginger and Onion Seeds

January 26, 2016


  • 1 cauliflower head, cut into florets
  • 3 to 4 potatoes cut into 3 inch pieces
  • 2 tablespoons extra light olive oil
  • Salt

Place the cauliflower florets and potatoes on a lined cookie sheet. Drizzle oil and sprinkle salt all over. Broil till golden brown, about 10 to 15 minutes. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion (kalonji) seeds
  • 1 medium white onion, sliced
  • One 3 inch piece of ginger, sliced thin
  • Salt to taste
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons garam masala

In a wok like saucepan, heat the olive oil. Add the cumin, fennel and onion seeds. Saute for a minute on medium heat till the sees begin to sizzle. Add the onion and ginger. Saute for 4-5 minutes stirring constantly. Add the broiled cauliflower and potatoes. Add the salt, turmeric and cayenne pepper. Mix well and cover with lid. Cook for 10-15 minutes or till the potatoes are soft. Uncover and increase the heat. Add the garam masala and stir well. Check for seasonings.

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Gobi Mattar: Cauliflower and Peas

January 25, 2016

Shredded Cauliflower and Peas

  • 1 small head of cauliflower, florets separated and shredded
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 1 teaspoon brown mustard seeds
  • 7-8 curry leaves
  • 1 teaspoon grated ginger
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • Juice of half a lemon
  • ½ cup chopped cilantro for garnish

In a large wok-like pan heat the olive oil on medium high heat. Add the mustard seeds and curry leaves. Saute for a minute, or till the seeds begin to sizzle. Add the grated ginger and shredded cauliflower. Saute for at least 20 minutes on medium high heat, stirring constantly, or till the cauliflower begins to turn golden brown. Add coriander powder, turmeric, salt and cayenne pepper. Mix well and sauté for another 10 minutes, stirring constantly. Add the peas and sauté for another 10 minutes. Add the lemon juice and cilantro. Mix well and check for seasonings before serving.

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