Tag: garlic cloves
Chicken and Rice with Spinach
This is a super quick, healthy dish- oh, and it is a one pot meal. I feel like taking a bow to the applauding audience- yes, I realize no one is applauding- but I feel like they should.
It was one of those days when I had no time and no ideas swimming around in my head. I took out two chicken breast from the freezer and in order to make it really simple, I spiced them with salt and garam masala. Garam masala is made with any where between 5 to 15 spices- depending on who is making it. Since I make my own, it is super flavorful, filled with cardamom, cinnamon, nutmeg, etc.
I sauteed the chicken pieces and then used the same pan to cook onions and garlic and more garam masala. I added some tomatoes, chicken broth with the rice and tossed in a whole bag of baby spinach. I sliced the chicken pieces and introduced it to the rice and spinach and came up with a wonderful dish.
The busy day ended with a well-balanced, one pot meal and I had only one pot to clean after making the dinner- perfect.
Make this rice dish when things are crazy and you have no time to spend in the kitchen….
- 2 chicken breasts
- 1 tablespoon olive oil
- Salt
- 2 teaspoons garam masala
Heat the olive oil in a medium saucepan. Add the chicken breast and sprinkle salt and 1 teaspoon garam masala. Cook on high heat for 2 minutes and flip to the other side. Sprinkle salt and the remaining garam masala and cook for another 2 minutes. Take out and keep aside. The chicken will not be cooked through. It will finish cooking with the rice. Cool the chicken for 10 minutes and cut into ½ inch slices and keep aside.
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 3 garlic cloves, sliced
- 1 teaspoon garam masala
- 2 teaspoons salt
- 1 cup tomato sauce or pureed tomatoes
- 1 cup basmati rice
- 2 cups chicken broth
- 5 ounces baby spinach
Heat the same saucepan and add the one tablespoon olive oil. Add the onion, garlic and garam masala. Saute on medium high heat for 3 to 4 minutes. Add the salt and tomato sauce. Saute for 2 to 3 minutes. Add the rice and sauté for a minute. Add the chicken broth and bring to a boil. Cook on high till bubbles begin to form on the surface. Add the spinach, lower the heat, and place lid on saucepan. Cook for 15 minutes or till the rice is cooked. Turn the heat off and add the chicken pieces on top and place the lid back on. Leave the saucepan covered for 10 to 15 minutes before serving. Make sure the chicken pieces are cooked through. Mix the rice with the spinach and chicken well before serving.
Chinese Broccoli with Ground Turkey
I served this dish with the lo mein. I love, love Chinese broccoli. I try to get it any time I see it. Unfortunately I don’t find it very often at Whole Foods. Since I was in the Asian market, I promptly bought some. I used the dark soy sauce to marinate the meat and cooked it with the delicious greens. Next time you want to make delicious Chinese food- try this one… read more …
Lo Mein with Broccolini
Who doesn’t love noodles, especially those of us who try to watch their carbs through the week..
I recently purchased a bottle of dark soy sauce at a local Asian store. I love going into that huge, mega store. I can’t recognize majority of those ingredients but it is so much fun to roam through the isles. I try to use a little amount of soy sauce since it has so much sodium. With the dark soy sauce, a little goes a long way.. read more …
Fried Potatoes with Spicy Tomato Aioli
This recipe is adapted from Saveur magazine. I love eating these potatoes at Spanish restaurants. Actually I haven’t met a potato I didn’t like. I love fries but don’t usually fry my potatoes at home- I bake them. I decided to go all the way and fry them. They were delicious- especially with the delicious, spicy aioli!
- 4 to 5 yellow skinned potatoes, peeled and cut into 1 inch squares
Add the potatoes to a medium pan. Fill with water and bring to a boil. Drain and dry.
- 2 cups extra light oil
- Salt
Heat the oil to 220 degrees F. Cook the potatoes in the oil in a few batches till golden brown and cooked through. Take out and drain on some paper towels. Sprinkle with salt and serve with aioli.
- 2 garlic cloves, grated
- 1 egg yolk, beaten
- ½ cup extra virgin olive oil
- Juice of half a lemon
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ¼ cup tomato puree
Add the garlic into a small bowl. Mix in the yolk and begin whisking in the oil gradually until emulsified. Add the lemon juice, salt, smoked paprika and tomato puree. Mix well and check for seasonings and serve with potatoes.
Lamb Loin Chops with Smoked Paprika and Wine Sauce
This is a very flavorful and delicious dish. I decided to mix the flavors of a typical wine sauce with smoked paprika. I marinated the lamb in a mixture of garlic, cilantro and smoked paprika. The meal was simply scrumptious. I served the chops with some creamed spinach and sweet potato fries.
- 6 to 8 lamb loin chops
- 4 to 5 garlic cloves
- ½ cup cilantro, chopped
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 1/3 cup extra virgin olive oil
Add the garlic cloves into a mortar and pestle. Add the salt, smoked paprika and cilantro and pound down to a paste. Add the oil till emulsified.
Rub the chops with the garlic mixture and marinate for 4 to 5 hours. Keep aside.
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 tablespoons all purpose flour
- ½ cup red wine
- 1 cup chicken broth
- ½ cup orange juice
- Salt
Heat a large frying pan with the olive oil. Brown the chops on both sides on high heat for 2 minutes each. Take out of pan and add the tomato paste and cook for a minute on medium heat. Add the flour and cook for another minute. Deglaze with red wine and pickup the brown bits from the bottom of the pan. Add the broth and orange juice- whisk to make smooth. Bring to a boil and lower to a simmer. Add the lamb chops and cook till desired. Add salt to taste. Serve with creamed spinach and sweet potatoes.
Dhaniya Meat (Goat Meat Cooked in a Cilantro Sauce)
This is one of my all time favorite dishes-ever. I grew up eating this and learnt later my maternal grandfather used to enjoy it immensely as well. I love it for its simplicity and amazing flavor.
This is my first time making this delicious dish and realized how simple it is to make.
The dish is made with one of my favorite combinations- cilantro, onion, garlic and green onions. The mixture imparts amazing flavors and color. It is as simple as that.
If you are not able to find goat meat, use lamb, beef or chicken- the basic flavor will be the same. I introduced the dish to my daughter who love it. The taste brought me back to my childhood. I love how food invokes delicious memories…
Enjoy this dish…
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Pan Seared Flounder with Bok Choy Tofu Noodles
If you are trying to feed your kids less pasta- you need to try this dish. A few months ago, I started buying tofu noodles (shirataki noodles) from an Asian store. Later I noticed them in my regular super market and was thrilled. They are very low in calories and are delicious. The texture is a bit different and might need a bit getting used to- but sky is the limit with them.
I usually use them in Asian preparations but they can be used in anything. My daughter loves, loves them. When I was planning on making this dish, I made sure I bought enough packs of these noodles (each pack is a small quantity). I actually bought five to make sure all three of us get enough noodles. I then sautéed some delicious flounder which I sprinkled with a spice mix. The dish was delicious with sautéed bok choy with the noodles and the fish. I used a bit more chicken broth to mimic some of the delicious noodle soups we have been having at Asian restaurants.
The dish was a big success! Try this super healthy meal…
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