Tag: cloves

Chicken Curry

Curry Chicken2

1 pound chicken thighs, with or without bones, without skin
½ cup non-fat Greek yogurt
2 tablespoons half and half
3 garlic cloves, minced
2 inch fresh ginger, grated
Juice of one lemon
2 teaspoons salt
2 teaspoons garam masala

Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.

1 medium yellow onion, cut in half
1 cup cherry tomatoes, washed
1 cup chicken broth
2 green cardamoms, crushed
2 cloves

Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.

2 tablespoons extra light olive oil
½ cinnamon stick
Salt
½ cup cilantro, chopped

Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Chicken Curry1

Apple Orange Cranberry Sauce

Another great version…

12 ounces fresh cranberries
1½ cups apple cider
½ cup orange juice
2 teaspoons orange zest
1 large cinnamon stick
3 cloves
¾ cup maple syrup
1 large honey crisp apple, cut into ½ inch pieces

In a medium saucepan, add the cranberries, apple cider, orange juice, orange zest, cinnamon stick and the cloves. Bring to a boil and lower the heat to a simmer. Cook for 5-10 minutes or till the berries begin to break down. Add the maple syrup and cook on medium high or till the sauce begins to thicken and the berries have disintegrated. Add the cut up apple and cook for another 5 minutes. Let cool. This can be frozen till the day before Thanksgiving. Thaw it in the fridge. Good for 6-8 people.

Apple Cake with Pumpkin Whipped Cream

Another favorite…

1/3 cup plus ½ cup cane sugar
¼ cup apple cider
1 tablespoon lemon juice
1 teaspoon cornstarch
2 large Honey Crisp apples, peeled, cored and sliced
1 cup white whole-wheat flour
1¾ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon salt
1 large egg
½ cup apple cider
½ cup extra light olive oil
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Butter a 9-inch square pan (any shape will be fine)

Stir together 1/3 cup sugar with apple cider, lemon juice and cornstarch in a small saucepan, then stir in the apples. Bring to a simmer and continue to simmer, stirring occasionally about 10 minutes. Remove from heat.
Whisk together flour, baking powder, cinnamon, cloves, nutmeg, salt and remaining ½ cup sugar in a medium bowl.
Whisk together egg, cider, oil and vanilla in a large bowl. Add the flour mixture- whisk till combined.
Spoon the batter into baking pan spreading evenly. Then pour apple mixture evenly over batter. Bake for 25 to 30 minutes or till cake is done.

Pumpkin Whipped Cream

1 cup heavy whipping cream
¼ cup confectioners sugar
½ cup pumpkin puree

Whip the cream in a standing mixer till soft peaks form. Add the sugar and pumpkin puree. Whip for another minute and chill for an hour before serving with cake.

Honey Orange Walnut Cake- Great for Rosh Hashanah

This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.

Try it for the upcoming holiday.

1 ¼ cup white whole-wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
1 tablespoon orange zest

Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.

¾ cup raw sugar
1/3 cup extra light olive oil
1 egg
¾ cup 1% milk
1 teaspoon vanilla extract
1 cup toasted chopped walnuts

Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.

Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.

Honey Orange Syrup

1 cup honey
¼ cup water
¼ cup fresh orange juice

In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.

Let the cake cool before serving.

Curried Chickpeas

2 cups dried chickpeas, soaked overnight or at least 5 to 6 hours
2 tablespoons extra light olive oil
2 tablespoons butter or ghee
1 teaspoon cumin seeds
2 teaspoons coriander powder
2 inch cinnamon stick
3 cloves
1 large cardamom
2 medium shallots, chopped
2 garlic cloves, chopped
1 inch fresh ginger, chopped
1 14 ounces can diced fire roasted tomatoes
Salt
½ cup cilantro, chopped

Heat a pressure cooker or regular saucepan with the oil and ghee. Add the cumin, coriander, cinnamon stick, cloves and cardamom. Saute on medium heat for a minute. Add the shallots, garlic and ginger. Saute for 3 to 4 minutes, stirring constantly. Add the tomatoes and sauté for another 3 minutes. Add the chickpeas with the soaking liquid. Bring to a boil. If using the pressure cooker, cook for about half an hour. If using regular saucepan, cook for at least an hour or till the chickpeas are soft but not mushy. Check for seasonings and garnish with cilantro.

Pumpkin Gelato

1/2 cup pumpkin puree
½ cup evaporated cane juice (sugar)
½ vanilla bean, split in half
¼ teaspoon ground cloves
½ cinnamon stick
2 cups whole milk
2 tablespoons corn starch
2 tablespoons whole milk to mix in the cornstarch

Ice cream maker

In a medium saucepan, heat the milk, vanilla bean, ground cloves and cinnamon stick on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Add ½ cup pumpkin puree and mix well. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.

Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Freeze the gelato for at least an hour once it is done.

Chicken Korma

1½ skinless chicken thighs, cut into ½ inch pieces

Marinade

1 cup non-fat Greek yogurt
½ cup low-fat sour cream
¼ cup half and half
½ medium yellow onion, minced
1 garlic clove, minced
2 inch ginger, grated
2 teaspoons salt
½ teaspoon cayenne pepper

Mix the yogurt, sour cream, half and half, onion, garlic, ginger, salt and cayenne pepper in a medium bowl. Add the chicken pieces and marinate for at least 2 to 3 hours if not over night.

½ cup cashews soaked over night in ½ cup hot water

Blend the cashews with the water into a paste. Keep aside.

2 tablespoons extra light olive oil
1 teaspoon black cumin seeds (shaahi zeera)
2 green cardamoms, crushed
1 ½ inch cinnamon stick
3 to 4 cloves, crushed
1 large or 2 small yellow onions, minced
3 garlic cloves, minced
½ cup cilantro, chopped

Heat a deep saucepan with the oil. Add the cumin, cardamom, cinnamon and cloves. Cook on medium heat for about 30 seconds. Add the onions, garlic, cashew paste and cook medium heat for at least 20 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat and cover and cook for 20 to 30 minutes. Check every 10 minutes, making sure it doesn’t stick to the bottom of the pan. Take the lid off and turn the heat up to medium high and let the excess moisture evaporate- another 10 minutes stirring constantly. Check for seasonings and garnish with cilantro.

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