Saturday, April 11, 2015

Chicken in a Creamy Yogurt Sauce

This is one of my husbands favorite chicken dishes.  The two main ingredients are chicken and yogurt if you have all the other staple spices in your pantry.  This is best as a two day process -- marinate overnight on day 1 and cook on day 2.

Chicken thighs ( 2 packs) or 2.2 lbs
Onions - chopped 1 small yellow
Green chilli whole (1)
Cardamom pod 1
Cilantro (optional)

Garlic 6 to 7 cloves
Ginger 1 tablespoon
Yogurt 1 to 1.5 cups (fresh yogurt is better since it is less watery; discard any water/liquid that may have settled on top of the yogurt)
Coriander powder 4 tsp
Red chilli powder 1/2 to 1 tsp (1/2 is enough)
Garam Masala 1 rounded tsp
Cumin powder 1/2 tsp
Salt 1 tsp

1) Start making the marinade with the garlic, ginger and little yogurt so its gets pasty
2) Add the rest of the marinade ingredients
3) Put the marinade and chicken into a large ziplock bag. Close ziplock and massage marinade into chicken before storing in the refrigerator overnight

1) In a pan add canola oil and fry onions and chilli whole.  Add the cardamom. Cook for around 5 minutes till onions are soft
2) Add the chicken with marinade and cook on high for 15 to 20 minutes until the watery curry becomes creamy and covers only one third of the chicken
3) Cover the pan and cook the chicken over a very low heat for 10 to 15 minutes until chicken is tender and the gravy is rich. Add water if needed. Add coriander optional only.  Delicious!
4) Serve with hot roti or Naan, something to soak in the yummy sauce!

Potato AuGratin in Muffin Tin

Here is one for an Easter collection.  I am always trying to figure out a way to make potatoes especially for special occasions like Easter, Thanksgiving and Christmas.  Here is one easy and unique recipe that tastes delicious!

Ingredients for 12 servings in muffin baking dish:
2 medium to large Golden Potatoes (peeled, quartered and sliced thin)
Milk (3/4 cup)
Parmesan Cheese freshly grated (1/2 to 3/4 cup)
Butter 2 tblsp
Garlic 3 cloves
Flour (2 tblsp)

1) Heat oven to 400. Spray muffin tin with a cooking spray or grease with cooking oil
2) Heat 2 tblsp butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute.  Add 2 tblsp flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
3) Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes.
4) Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
5) Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes. Chives and dill are optional.
6) Bake in the preheated oven until potatoes are tender, about 25 minutes.

Sunday, February 8, 2015

Chicken Pot Pie (toddler-friendly collection)

With Tashi now eating a lot more foods, I have been thinking about making some yummy dishes that are wholesome with protein, vegetable and carbs all in one. This is one for the Tashi aka todler-friendly specials!
One such comforting dish is the chicken pot pie. So I looked around for the recipe that  liked best. I was attracted to this one recipe (courtesy Sunny Andersen, food network) because it used the cast iron skillet. Im sure it would also be good in a a glass baking dish.
So I used a 10-inch cast-iron pan

Chicken tenders -- around 2 packs or around 12 tenders
Paprika 1/2 tsp
Dried Sage 1/2 tsp
Oregano 1/4 tsp
Garlic 2 cloves
Salt and pepper
Flour - 2 tablespoon
Chicken Stock 2 cups
Heavy cream 1 cup
Pie crust (from the store, unbaked in the frozen section; thaw for 15 mins outside or also leave in the refrigerator to thaw)
Egg - lightly beaten for egg wash
Peas and carrots 1 cup (used frozen bag)
Pearl onions 1 cup (I couldn't find these at the local grocery so I used a yellow onion chopped)

1) Preheat the oven to 400 degrees F.
2) Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper.
3) Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. Sear the chicken to brown -- about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken and set aside for a few minutes. Chop into 1/2-inch cubes.
4) To the same pan, add the garlic and sautee for a few minutes till fragrant. Then add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes.
5) Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.

6) Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan.
7) Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

It is just delicious and worth repeating!

Tuna noodle casserole (toddler-friendly collection)

Continuing in my quest of finding some delicious kid-friendly one pot recipes, here is a favorite!  So simple and yet wholesome with tuna, vegetables and noodles.

1 package egg noodles (16 oz thin or wide)
1/2 cup chopped onion
3 cups shredded cheese (mild cheddar or any type you like)
1 cup frozen green peas and carrots
2 (6 ounce) cans (or 1 12 oz big can tuna in water, drained
2 (10.75 ounce)cans condensed cream of mushroom soup (I've also used cream of celery or cream of potato)
1/2 to 1 cup of evaporated milk (Whole Vit D)
1 cup crushed potato chips (kettle brand) or french fried inlions

1) Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 4 to 6 minutes, or until al dente; drain.
2) Preheat oven to 425 degrees
3) In a large bowl, thoroughly mix noodles, onion, 2 cup cheese, peas and carrot mix, tuna, soup cans and evaporated milk.  Add a dash of pepper.
4) Transfer to a 9x13 inch baking dish (or two small 1.5 quart), and top with potato chip crumbs/fried onions and remaining cheese (handful).
5) Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.