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Tag: half and half

Chicken Curry with a Fenugreek Cream Sauce

This is a very simple dish to make… the only catch is to make sure you have fenugreek seeds and dried fenugreek.. any Indian store will have it and a little goes a long way… especially the seeds. Fenugreek has a very earthy yet pungent flavor.. it adds a certain nuance to a dish which is hard to explain.. you will have to try it yourself… oh and btw, the naans from yesterday will go fabulously with this dish…

  • 2 tablespoons coconut oil
  • ¼ teaspoon fenugreek seeds
  • 2 teaspoons cumin seeds
  • 3 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 1 medium yellow onion, chopped
  • 1 tablespoon dried fenugreek
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon sugar
  • ½ teaspoon cayenne pepper
  • 2 tablespoons full fat yogurt
  • 2 tablespoons half and half
  • 1 cup water
  • 1 pound chicken thighs, skinless, cut into 2 inch pieces
  • Salt to taste
  • ½ cup cilantro, chopped

Heat a wok like pan with the coconut oil. Add the fenugreek and cumin seeds. Saute for 30 seconds on medium heat. Add the ginger and garlic and sauté on medium heat for 1 to 2 minutes. Add the onion and sauté for another 2 to 3 minutes. Add the fenugreek powder, coriander powder, garam masala, sugar and cayenne pepper. Saute for a minute and add the yogurt, half and half and the water. Bring to a boil. Take off heat and transfer to a blender. Blend till smooth and return to the pan. Bring to a simmer and add the chicken and salt. Simmer the chicken covered with lid for 15 to 20 minutes. Check for seasonings, garnish with cilantro and serve.

Four-Cheese Frittata with Arugula Salad

Four-Cheese Frittata1

  • 6 eggs
  • 2 teaspoons salt
  • Pepper
  • ¼ cup half and half
  • 1 cup shredded four-cheese mix (asiago, provolone, parmesan, mozzarella) divided

Add the eggs, salt, pepper, half and half and half cup cheese. Beat well and keep aside.

  • 5 to 6 red skinned potatoes, peeled and sliced thin
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh thyme
  • 1 teaspoon salt
  • Pepper
  • 2 tablespoons extra virgin olive oil

Heat a non-stick large pan with the olive oil. Add the onions and sauté on medium high heat for a minute. Add garlic and the potatoes. Add the thyme, salt and pepper. Saute on medium heat for about 10 minutes. Add the eggs and cook on a medium low heat for another 10 minutes. Top the frittata with the remaining half-cup cheese and place under a broiler on low heat. Cook till the top is golden brown- about 5 minutes (depends on the broiler heat, so keep a close eye). Take out and let sit for a few minutes. Slide out on a large platter.

  • 2 cups wild arugula
  • Juice of half a lemon
  • 2 teaspoons extra virgin olive oil
  • Salt
  • Pepper

Mix the arugula, olive oil, lemon juice, salt and pepper in a small bowl. Top the frittata with the salad and serve.

Four-Cheese Frittata

Cilantro Chicken Shepherds Pie with Brussels Sprouts

I made shepherds pie with the leftover chicken from yesterday. I paired Brussels sprouts with the yummy chicken and it was a bit hit!!!

  • 2 tablespoons butter
  • 2 cups shredded Brussels sprouts
  • 2 cups of leftover cilantro chicken, shredded with gravy
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth
  • Salt
  • 4 to 5 medium yellow potatoes, peeled and 2 inch pieces
  • ½ cup half and half
  • 1 tablespoon butter
  • 1 egg yolk
  • Salt
  • Pepper

Heat a frying pan with butter. Add the shredded Brussels sprouts and sauté on medium heat for 3 to 4 minutes. Add the chicken and sauté for another 2 to 3 minutes. Add the flour and sauté for another minute on medium heat. Slowly add the broth and bring to a boil and let it cook for 2 to 3 minutes. Add salt for seasoning. Keep aside.

In the meantime, bring the potatoes to a boil in a medium saucepan with water. Let simmer for about 10 to 12 minutes or till the potatoes are soft. Drain and mash, leave in the saucepan. Microwave the half and half and butter in a small bowl for a minute. Add the mixture to the mashed potatoes and mix well. Add the salt and pepper. Mix well and check for seasonings. Add the egg yolk and mix well.

Transfer the chicken mixture into an ovenproof 8X8 dish. Top with the mashed potatoes making sure all the edges are covered. Bake in a 400 degrees oven for about 30 minutes or till the top is golden brown. Let sit for 10 minutes and serve with a salad.

Shepheards Pie

Ravioli with a Tomato and Anchovy Sauce

I love, love anchovies… most people think they don’t like them, like my husband and daughter…I didn’t tell them this sauce had anchovies in them and they loved it! Anchovies bring that delicious umami flavor into any dish… so next time don’t shy away from them!

  • 3 to 4 anchovy filets
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 3 medium shallots, chopped
  • 4 garlic cloves, chopped
  • 3 cups fresh homemade tomato sauce or a 28 ounces can of crushed tomatoes
  • ¼ cup half and half
  • ½ cup grated Parmigiano Reggiano
  • ½ cup basil, chopped
  • Salt
  • 1 pound ravioli (I cooked mushroom ravioli) with ½ cup pasta water spare

Heat a wide frying pan with the anchovy filets. Let them melt over medium heat for a minute or so. Add the butter, oil, shallots and garlic. Saute over medium heat for 2 to 3 minutes. Add the tomato sauce, bring to a boil and simmer for 15 minutes on a low heat. Add the half and half, cheese and basil. Check for seasonings and add salt. Add the cooked ravioli into the heated sauce plus any pasta water if needed. Garnish with extra cheese on top.

Roasted Cream of Tomato Soup with Basil

This is a quick, delicious soup to make in this weather. Don’t buy the canned variety- this is much better and yummier… Wait till you see what I served with the soup.. yup, grilled cheese sandwiches- a kicked up version!

  • 2 cups cherry tomatoes
  • Drizzle of extra virgin olive oil
  • Salt
  • 3 garlic cloves, skin on
  • 1 large yellow onion, skin on, cut in half

Preheat oven to 400 degrees F.

Place the tomatoes, garlic and onion onto a lined cookie sheet. Drizzle olive oil and salt. Mix well and roast in oven for 40 minutes. Take out of the oven and let cool.

  • 1 28 ounces San Marzano tomatoes
  • 1 cup chicken or vegetable broth
  • 1 cup basil
  • ½ cup half and half
  • Salt

Transfer the roasted vegetables, canned tomatoes, broth and basil to a powerful blender. Blend till a smooth consistency is reached. Take out of the blender and transfer to a saucepan. Bring to a boil and simmer with lid closed for 20 minutes. Take the lid off and check for seasoning and add salt. Turn heat off and add half and half. Check for seasonings and serve warm.

Feta Dip

I have been all about feta and dill since I came back from Greece! I was hosting book club and wanted to make an easy dip- so I checked what I had in my fridge and pantry and came up with this. It was a big hit. I served it with pita chips..

  • ½ cup crumbled feta
  • ½ cup Greek yogurt
  • ¼ cup half and half
  • 3 or 4 cherry peppers, chopped
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped
  • 1 to 2 teaspoons salt
  • Hot sauce

Add all the ingredients to a serving bowl, mix well and serve with pita chips.

Achari Chicken Tikkas (Chicken Cooked In Pickling Spices)

I am always looking for different ways to cook chicken- I guess so is everyone else. It is easy to pick it up while doing your weekly shop- or in my case- daily shop. I have to admit- I prefer chicken thighs to any other part of the bird. I find it very versatile, forgiving and full of flavor. I especially use it when making ethnic dishes.

I love making chicken tikkas- my daughter loves them- and I feel good about giving her delicious, organic meat with some veggies on the side.

I felt like eating tikkas but I wanted to prepare them a little differently than my usual. The cooking method is the same- it is the marinade that is completely different- sky is the limit when it comes to flavoring the yogurt. I made a spice mix which is similar to pickling spices used in Indian pickles. It is a classic mixture of fennel seeds, fenugreek seeds with onion seeds, etc. It gives the chicken a delicious sweet, savory and liquorice flavor.

These are best if marinated over night- if you didn’t plan ahead, no worries- a couple of hours will be fine as well. Keep this recipe in mind as you start thinking of grilling outside- enjoy!!

Achari Mix

  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon black cumin seeds
  • 2 teaspoon onion seeds
  • 1 teaspoon mustard seeds

Roast the seeds on stovetop until aromatic on medium heat- about 2 to 3 minutes. Cool and grind to a powder. Keep aside.

  • 1½ pounds chicken thighs, boneless, skinless, cut into 2-inch pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ¾ cups non-fat Greek yogurt
  • ¼ cup half and half
  • Juice of one lemon
  • 3 teaspoons salt
  • ½ red onion, sliced thin
  • 1 lemon cut into wedges

Marinate the chicken in the garlic, ginger, yogurt, half and half, lemon juice, salt and the spice powder. Let it sit in the fridge over night or at least 2 to 3 hours.
Skewer the chicken pieces and cook under a broiler or on an outdoor grill. Cook till golden brown. Serve on a platter with sliced onions and lemon wedges.

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