Tag: onion
Chicken Curry
- 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.
Chipotle Sweet Potato Soup with a Smoked Paprika Cranberry Compote
This soup has yummy Latin flavors and it can be a great addition to a fabulous holiday menu…
- 4 to 5 medium sweet potatoes, skin pierce with a fork
Preheat oven to 400 degrees F.
Place the sweet potatoes on a cookie sheet and roast till cooked, about half an hour to forty minutes. Take out and let cool. Take the skin off and roughly chopped.
- 2 tablespoons extra virgin olive oil
- 1 teaspoon roasted cumin seeds, crushed in a mortar and pestle
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 chipotle pepper, chopped
- 2 tablespoons brown sugar
- 3 cups chicken broth
- Salt
- ¼ cup half and half
- ¼ cup milk
- Zest of a lime
- Juice of half a lime
Heat a heavy saucepan and add the olive oil. Add the roasted cumin seeds and sauté for 20 seconds on medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the sweet potatoes, chipotle pepper, brown sugar and chicken broth. Bring to a boil and simmer for 20 minutes. Blend the mixture in a blender until smooth. Transfer back to the saucepan and add the half and half and milk. Mix well and add salt. Cook for another 2 to 3 minutes and turn the heat off. Add the lime zest and juice. Mix well and check for seasonings.
Serve the soup with a dollop of compote.
Smoked Paprika and Cranberry Compote
- 1 cup fresh cranberries
- ¼ cup fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ cup brown sugar
- ½ cup cilantro, chopped
Bring the cranberries, orange juice, zest, smoked paprika, salt and brown sugar to a boil in a medium saucepan. Simmer, covered for about ten minutes or till the cranberries burst open. Check for seasonings and cook uncovered for another two to three minutes. Turn heat off and add the cilantro.
Garam Masala and Cilantro Roast Turkey Breast
This was voted the best turkey we have ever made. I cooked this delicious turkey breast the same way I have been for the last few years. I like to make a compound butter for under the skin; I like to add bacon on top and I like to stuff the cavity with some citrus. I made the compound butter with garlic, lemon zest, garam masala and cilantro to keep with the Indian theme. It made the turkey super flavorful and delicious!
- 1 8-9 pound turkey breast
- ½ stick butter, room temperature
- 2 large garlic cloves, grated
- Zest of two lemons, save the lemons for the cavity
- 2 teaspoons salt
- 1-2 teaspoons garam masala
- ½ cup cilantro, chopped
- Salt
- Pepper
- 3 to 4 bacon strips
- 1 cup baby carrots
- 1 large onion, cut into quarters
- 4 to 5 garlic cloves, skins on
- 1 to 2 cups homemade turkey stock
Preheat oven to 350 degrees F (preferably convection)
Mix the butter with the garlic, lemon zest, salt, garam masala and cilantro. Loosen the skin of the turkey breast and carefully spread the butter under the skin. Salt and pepper inside and outside of the turkey breast. Stuff the cavity with the lemon pieces. Place the bacon strips on top of the turkey breast and place on the stand.
Add the carrots, onion and garlic to the bottom of the roasting pan. Add the stock. Place the stand into the roasting pan. Let turkey sit for 2 to 3 hours before roasting in oven.
Roast in the oven till the internal temperature is 160 degrees F. Half way through the roasting process, take the bacon (when bacon is well done) off and continue cooking. Take out of oven onto a cutting board and cover with aluminum foil for 20 minutes. In the meantime strain the juices out of the roasting pan. Separate the fat and add the juices to the gravy pan.
Slice the turkey and serve with hot gravy.
Make Ahead Turkey Stock for Thanksgiving Gravy
Time to make your own turkey stock!!! It makes a big difference if you use homemade, with your own flavor profile..
By this time of year, most grocery stores have turkey necks and backs for just a few bucks. I buy a pack and roast them simply with olive oil, salt and pepper. I let them hang out in the oven till the pieces are golden brown and delicious looking. I then add them to a big pot full of chicken broth, and lots of vegetables and aromatics. For me garlic and fresh herbs are a must- like thyme, rosemary, etc. I like my gravy dark brown and so use a box of beef broth to richen the color. The stock cooks for at least an hour or two until the liquid is reduced quite a bit- in this case I reduced it to 3 cups. From here you have an option to continue the process and make the gravy and freeze for later. I find the gravy consistency compromised after it is frozen- so I stop at this point and freeze the stock.
You can take it out two days before thanksgiving and let it thaw in the fridge and make the gravy the morning of.
- About a pound or a pound and a half turkey neck and back
- 1 tablespoon olive oil
- Salt
- Pepper
Preheat the oven to 400 degree F.
On a lined baking pan, place the turkey parts. Drizzle olive oil and sprinkle the salt and pepper. Roast for an hour or till the parts are golden brown. Take out of the oven and keep aside.
- Two boxes of 32 oz chicken stock
- One box of 32 oz beef stock
- 1 large onion, cut in half
- 1 head of garlic, cut in half
- 1 cup carrots, roughly cut up
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
In a large stockpot add the chicken stock, beef stock, onion, garlic, carrots, thyme and rosemary. Add the roasted turkey parts and bring to a boil. Once the liquid comes to a boil, lower the heat to a simmer and cook for 2-3 hours or till the liquid is reduced to about 3 cups. Strain the liquid out by pressing all the goodness out of the cooked vegetables. Take out in a container and refrigerate over night. Skim the excess fat off and freeze till needed.
Sauteed Okra with Onions
- 10 ounces frozen chopped okra, thawed or fresh if you can find it
- 2 tablespoon olive oil
- 2 serrano chilies, cut and split in half
- 1 large onion, sliced thin
- 2 teaspoon salt
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper
- 1 teaspoon lemon juice or 1 teaspoon aamchoor
Line a large plate with a sheet of paper towel. Place the okra in one layer and microwave for 3 minutes. The reason for this step is to remove the wet slimy texture frozen okra has.
In a cast iron or non-stick frying pan heat the olive oil. Add the onions, serrano chilies and sauté over high heat. Add the okra. Stir constantly careful not to burn but brown evenly. Once the okra and the onions are dark brown and well sautéed, add the salt, turmeric, garam masala and cayenne pepper. Take off heat and add the lemon juice. Adjust seasoning and serve.
Chicken with Almond and Cilantro Curry
- 1 pound chicken thighs, skinless and boneless, cut into 2 inch pieces
- ½ cup full fat yogurt
- ¼ cup half and half
- ¼ cup fresh mint
- ½ cup fresh cilantro
- 2 inches fresh ginger, peeled and cut
- 1 teaspoon garam masala
- 2 teaspoons salt
Add the yogurt, half and half, mint, cilantro, ginger, garam masala and salt to a blender and blend till a smooth sauce is formed. Transfer to a mixing bowl with the chicken pieces and marinate for at least 2 to 3 hours, preferably over night.
- ½ cup slivered almonds
- ½ cup hot water
Soak the almonds in the hot water for an hour and then place in a blender and blend till a smooth paste is formed, keep aside.
- 2 tablespoons butter
- ½ teaspoon mace
- ½ teaspoon nutmeg
- 1 teaspoon black cumin seeds
- 1 cinnamon stick, ½ inch
- 1 medium onion, chopped
Heat a heavy saucepan with the butter. Add the mace, nutmeg, black cumin seeds and cinnamon stick. Saute on medium heat for 30 seconds. Add the onion and sauté on medium heat for 2 to 3 minutes. Add the almond paste and sauté for another 4 to 5 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 minutes, stirring occasionally. Take the lid off and check for seasonings. Turn the heat up to cook off any excess moisture. Mix well and serve warm with rice or rotis.
Udon Noodles with Sausage and Shrimp
- 1 pound udon noodles, prepared according to package directions
- 2 tablespoons peanut oil
- 3 sausage links, casings off and crumbled (I used Korean style sausages)
- 1 large onion, sliced
- 3 garlic cloves, sliced
- 2 cups broccoli florets
- ½ pound shrimp, deveined and cleaned
- Salt
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon Worcestershire sauce
- ½ cup chicken broth
- 2 teaspoons corn starch
Mix all the ingredients for the sauce and keep aside.
Heat a wok like saucepan with the peanut oil. Add the crumbled sausage and sauté on medium high heat for 4 to 5 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the broccoli and cook for 3 to 4 minutes. Add the udon noodles and sauce. Bring to a boil and add the shrimp. Mix well, cook for another 2 to 3 minutes till the shrimp is cooked through, adjust the seasonings and serve.