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Tag: slivered almonds

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.

Moroccan Vegetable Tagine

Vegetable Tagine

Great healthy way to start off the new year!

Spice Mix

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper

Roast the cumin and coriander seeds in a cast iron skillet on a medium high heat for 3 to 4 minutes or till the seeds become aromatic. Take off the heat and grind smooth in a coffee grinder. Take out in a small bowl and add the turmeric and cayenne pepper. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 3 to 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon harissa
  • 3 to 4 medium yellow potatoes, cut into 1 inch pieces
  • 2 medium turnips, cut into 1 inch pieces
  • 3 to 4 large carrots, peeled and cut into 1 inch pieces
  • 1 can chickpeas, drained and rinsed
  • 4 cups chicken or vegetable broth
  • Salt
  • 1 cup green olives, sliced
  • ½ cup dried apricots, sliced
  • ½ cup slivered almonds
  • ½ cup fresh cilantro, chopped
  • ½ cup fresh parsley, chopped
  • 2 tablespoons dried mint, crushed

Heat a heavy saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato paste, harissa and the spice mix. Saute for 2 to 3 minutes. Add the potatoes, turnips, carrots, chickpeas, chicken stock and salt. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take the lid off and check to see if the root vegetables are tender. Mash some potatoes with the back of a wooden spoon to slightly thicken the liquid. Add the olives and apricots. Turn the heat up to cook off some of the excess liquid to get the desired consistency- it should be like a thick soup. Add the almonds, cilantro, parsley and dried mint. Check for seasonings and serve with couscous.

Garlic Cilantro Shrimp

Garlic Cilantro Shrimp

I adapted this recipe from Saveur magazine. We had some friends over for a tapas party and I made this dish. It is a bit involved but so worth the extra work. The good thing is that the sauce can be prepared ahead of time. It worked out very well, as I was able to attend to my guests and cook the shrimp right before serving. Try this dish next time you want to have garlic shrimp.

  • 1 to 2 pounds medium shrimp, shelled and deveined
  • 1 to 2 teaspoons salt

Sprinkle the salt on the shrimp and let sit for 1 to 2 hours.

  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, smashed
  • 2 two inch baguette slices
  • 4 garlic cloves, grated
  • ½ cup slivered, blanched almonds
  • ½ cup parsley, chopped
  • ½ cup cilantro, chopped
  • 2 cups fish stock (2 tablespoons separate)
  • 1 bay leaf
  • Salt

Add olive oil and garlic cloves to a medium saucepan and cook on medium heat for 3 to 4 minutes, making sure the garlic cloves don’t burn. Take out the garlic and discard. Turn the heat up and fry the bread slices 1 to 2 minutes on each side. Take out and place on a paper towel. Turn the heat off.
Transfer the fried slices, garlic, almonds, parsley, cilantro and 2 tablespoons of fish stock. Process till smooth.
Add the remaining fish stock to the garlic olive oil. Turn the heat on and bring to a boil. Add the bay leaf and cook for 5 to 7 minutes. Add the processed mixture and bring to a boil and cook on a simmer for 10 minutes. Add the shrimp and gently cook till they are cooked. Serve immediately.

Brown Rice Pilaf with Almonds and Currants

I’ve almost stopped cooking white rice… I am able to transform brown rice into so many different dishes, that I don’t end up missing white rice. Try this one and you will be surprised!

  • 1 tablespoon butter
  • 2 teaspoons salt
  • 2 cups brown rice, rinsed
  • 2 cups water

Heat a heavy saucepan with the butter, add the rice and sauté on medium heat for 2 to 3 minutes. Add the water and salt. Bring to a boil and cook on a low medium heat with the lid mostly on the pan for 10 minutes or till the water has cooked off from the surface. Cover with lid and lower the heat to a very low and continue cooking for at least 20 minutes or till the rice is cooked through. Fluff the rice with a fork and let it cool.

  • 3 tablespoons olive oil
  • 4 to 5 green onions, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • ½ cup slivered almonds
  • ½ cup currants
  • ½ cup fresh parsley, chopped
  • ½ cup fresh mint, chopped
  • Salt

Heat a large frying pan with the olive oil. Add the green onions, garlic and cumin and sauté for 3 to 4 minutes on medium heat. Add the almonds and currants and sauté for a minute. Add the cooled rice and sauté on medium heat. Add salt, parsley and mint. Mix well and taste for seasonings. Serve warm.

 

Baby Kale Orange Salad with Cranberry Dressing

This is a perfect salad to make for the holidays. I have been using baby kale more and more. I added delicious oranges, which are so reminiscent of winter. I also made a delicious dressing with dried cranberries. This recipe makes quite a bit of the dressing- which can be kept in the fridge and reused for other salads…

Cranberry Dressing

  • ½ cup dried sweetened cranberries
  • ½ cup orange juice
  • 2 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Salt
  • Pepper

Add the cranberries, red wine vinegar and orange juice into a small saucepan. Bring to a boil and lower heat to a simmer and cover for 10 minutes or till the cranberries are soft and reconstituted. Add to a blender and blend till smooth. Add the mustard, olive oil, salt and pepper. Blend again till the dressing is emulsified. Check for seasonings and refrigerate.

  • 4 cups baby kale
  • 4 to 5 navel oranges, segmented
  • ½ cup slivered almonds
  • Salt
  • Pepper

Add the baby kale, orange segments and almonds into a salad bowl. Add about 1/3 cup of the dressing and toss. Taste for seasonings and add salt and pepper as needed. Serve immediately.

Broccoli Rabe and Parsley Pesto

I love making pesto- as it is very versatile. It can be used in pasta dishes, as a sauce for meat or fish dishes or as a filling in lasagna.. sky is the limit. One can make pesto of nearly anything- I decided to use my favorite green- broccoli rabe.. and I paired it with parsley and almonds. The result was delicious…

  • 2 garlic cloves
  • ½ cup slivered almonds, toasted
  • ½ cup Pecorino Romano, grated
  • 2 cups broccoli rabe, the leaves taken off and chopped
  • 2 cups parsley, chopped
  • Juice of half a lemon
  • ½ cup extra virgin olive oil
  • Salt

Transfer the garlic, almonds and cheese to a food processor. Pulse this the garlic and almonds are chopped. Add the broccoli rabe, parsley and lemon juice. Process till everything is chopped well. Slowly drizzle the olive oil while processing the mixture. Take out of the processor and transfer to bowl. Check for seasonings and add salt. Serve on top of any meat, fish or mixed with pasta.

Apple & Kale Salad with Pancetta Dressing

I was watching the Cooking Channel and came across this recipe. Well, not exactly the same one but something similar. The original was made with pears and was served over lettuce greens. I decided to change it up a bit and use up some end of the summer nectarines instead. Since summer fruit is now gone, feel free to use apples or pears. Either way this salad is delicious!!

  • 4 cups baby kale
  • 2 tablespoons plus 2 tablespoons extra virgin olive oil
  • ¼ cup pancetta, chopped
  • 2 medium apples , sliced thin
  • 1 teaspoon honey
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons orange juice
  • 1-2 teaspoons honey
  • 1/3 cup slivered almonds, toasted
  • Salt
  • Pepper

Heat a medium frying pan with 1 tablespoon olive oil. Add the pancetta and cook on medium heat for 4 to 5 minutes. Take the pancetta out with a slotted spoon. Add one tablespoon olive oil, apple slices, honey and balsamic vinegar. Cook on medium heat while stirring gently for 4 to 5 minutes. Take the apple slices out with a slotted spoon. Add the mustard, vinegar, remaining olive oil, honey and almonds. Using a whisk, stir vigorously to emulsify the dressing. Add salt and pepper. Taste for seasonings.
Add the greens to a salad bowl. Add the nectarines, rendered pancetta and the warm dressing. Toss and serve.