Monday, June 27, 2011

Spiced Chicken with Yogurt Sauce

1 c. uncooked couscous
Chicken cooking
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
1/4 tsp. ground ginger
1/4 tsp. ground red pepper
1/2 tsp. salt, divided
8 chicken thighs or breasts
Oil
1/2 c. cilantro, chopped
1 tsp. garlic, minced
6 oz. plain yogurt

Chicken over couscous
Cook couscous according to package directions. Combine cumin and next 4 ingredients in a bowl; stir in 1/4 tsp. salt. Sprinkle spice mixture over chicken. Heat a large skillet over medium heat. Coat bottom of skillet with oil. Add chicken to pan; cook 6 minutes on each side or until done. Combine remaining 1/4 tsp. salt, cilantro, garlic, and yogurt in a bowl, stirring well. Serve with chicken and couscous. I chopped up extra garlic and cilantro, and threw it in while the chicken was cooking.

From The 1000 Best Recipes

Friday, June 24, 2011

Peanut Noodles with Chicken

8 oz. Chinese noodles (or spaghetti)
1/2 c. chicken broth
2 garlic cloves, minced
1/2 c. peanut butter
1/4 c. sugar
1/2 tsp. red chili flakes
3 Tbsp. soy sauce
14 oz. cooked chicken, cubed
1/2 cucumber, cut into matchsticks
3 green onions, trimmed and thinly sliced
1/2 c. cilantro
1/3 c. peanuts

Cook pasta in a large pot, according to package directions. Drain and set aside. Heat broth, garlic, peanut butter, sugar, red pepper flakes, and soy sauce (and green onions and cilantro if you prefer them cooked like me, otherwise use them for garnish) in pasta pot until boiling, stirring often. Add chicken, cucumber, and pasta; toss to coat. Transfer pasta to serving bowl. Top with onions, cilantro (if you haven't already cooked them), and peanuts.

Baby Clams Over Linguine with White Wine Sauce

3 (8 oz) cans minced clams
1/4 c. olive oil
1 garlic clove, minced (or more!)
3/4 c. cilantro, chopped
2 Tbsp. white wine
1 Tbsp. fresh basil (a little less if you use dried)
1/2 tsp. salt
Pepper
Linguine, cooked

Drain juice from clams, reserving juice. In medium saucepan over medium heat, cook garlic in olive oil until just tender. Stir in reserved clam juice and remaining ingredients except clams and linguine. Cook 10 minutes, stirring occasionally. Stir in clams. Cook sauce just until clams are heated through. Add to cooked pasta. Serve.

Recipe courtesy of Angel Lee

Tuesday, June 7, 2011

Butter Chicken

*plan ahead... needs to marinate

2 lbs. chicken fillets
1 tsp. salt
1/4 c. lemon juice
Chicken with food coloring
1 c. yogurt
1 onion, chopped
2 garlic cloves, crushed
1 1/4 inch piece fresh ginger, grated
1 green chili, chopped (I used red)
3 tsp. garam masala, divided
2 tsp.yellow food coloring
1 tsp. red food coloring
1/2 c. tomato paste
1/2 c. water
3/4 inch piece ginger, finely grated
1 c. cream
2 tsp. sugar
1/4 tsp. chili powder
1 Tbsp.lemon juice
1 tsp. ground cumin
3 1/2 oz. butter

Tomato mixture
Cut the chicken into 3/4 inch thick strips. Sprinkle with the salt and lemon juice. Place the yogurt, onion, garlic, ginger, chili, and 2 tsp. of the garam masala in a food processor and blend until smooth. Combine the food colorings in a small bowl. Brush over the chicken and turn the strips to coat the meat all over. Add the yogurt mixture and toss to combine. Cover and refrigerate for 4 hours.
Remove the chicken from the marinade and allow to drain for 5 minutes.
Preheat the oven to 425 F. Place the chicken in a shallow baking dish and bake for 15 minutes, or until it is tender. Drain off any excess juice; cover loosely with foil and keep warm.
Ready to eat!
Mix together the tomato paste and water in a bowl. Add the ginger, cream, 1 tsp. garam masala, sugar, chili powder, lemon juice, and cumin; stir to thoroughly combine.
Melt the butter in a large pan over medium heat. Stir in the tomato mixture and bring to a boil. Cook for 2 minutes, then reduce the heat and add the chicken pieces. Stir to coat the chicken with the sauce and simmer for a further 2 minutes, or until completely heated through. Serve with rice.

From The 1000 Best Recipes

Sunday, June 5, 2011

Strawberry Shortcake Cookies

Strawberry dough
2 c. strawberries, hulled and cut into 1/4 inch dice
1 tsp. lemon juice
1/2 c. plus 1 Tbsp. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp.coarse salt
6 Tbsp. cold unsalted butter, cut into small pieces
2/3 c. heavy cream
Sanding sugar, for sprinkling

Ready to eat!
Preheat oven to 375 F. Combine strawberries, lemon juice, and 2 Tbsp. sugar. Set aside. Whisk together flour, baking powder, salt, and remaining 7 Tbsp. sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture. Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24-25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.