October 10th, 2008 by alice
Tags: Chicken, Khara, Masala
INGREDIENTS
- 2lbsskinless chicken, and cubed
- 1/2teaspoonblack mustard seeds
- 1/4teaspoononion seeds
- 1/4teaspoonfennel seeds
- 4curry leaves
- 3dried red chilies, chopped
- 1/2teaspooncumin seeds
- 1/2teaspoonpomegranate seeds(if you have them)
- 1teaspoonsalt
- 1teaspoonfresh ginger, chopped
- 4garlic cloves, chopped
- 5tablespoonsoil
- 5fresh green chilies, chopped
- 2mediumonions, sliced
- 1largetomato, sliced
- 1tablespooncoriander leaves, chopped
DIRECTIONS
- In a bowl mix together the mustard seeds, onion seeds, fennel seeds, curry leaves, red chillies, cumin seeds, pomegranate seeds, salt, ginger and garlic.
- Heat the oil in a wok and fry the spices with the green chillies and the onions, cook for 5 minutes.
- Add the tomato and chicken and cook over low heat till the chicken is cooked, about 15 minutes.
- Serve garnished with chopped coriander leaves.
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October 10th, 2008 by alice
Tags: Brussels, Pancetta, Shaved, Sprouts
INGREDIENTS
- 2lbsBrussels sprouts
- 1tablespoonvegetable oil
- 8ouncespancetta, cut crosswise into 1/4-inch wide strips
- salt, to taste
- fresh ground black pepper, to taste
- crushed red pepper flakes, to taste
- 3-4tablespoons toasted & choppedcashews
- 1/4cup freshly gratedparmesan cheeseor pecorino romano cheeseor freshly shavedasiago cheese
DIRECTIONS
- Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The “shaved” sprouts should resemble confetti.).
- Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes.
- Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes.
- Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm.
- Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese.
- Serve hot.
- Notes:.
- *Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.
- **To toast cashews put them on a baking sheet spread out, in a 350ºF oven for 10 minutes, & they will toast nicely.
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October 10th, 2008 by alice
Tags: Flounder, Ilena
INGREDIENTS
- 8flounder fillets, small, about 1 1/2 lbs
- salt, to taste
- pepper, to taste
- flour, to coat fillets
- 5-6teaspoonsunsalted butter
- 1/2cupwhite onions, finely chopped, can use shallots
- 1/3cupdry white wineor vermouth
- 1egg
- 1/2cupwhipping cream
- 2tablespoonsbasil, chopped
- 1tablespoonlemon juice
DIRECTIONS
- Season fish with salt and pepper to taste.Lightly coat each piece with flour.
- Melt 3 tablespoons of the butter in a large skillet and cook onions until transparent but not browned.Transfer onions to ungreased baking dish.
- Saute fish until golden, about 2 minutes per side, adding more butter as needed.
- Arrange fish over the onions and keep warm in a 275 degree F. oven.
- Add wine to skillet; cook over high heat for 3 minutes, scraping bottom and sides of pan.Remove from heat.
- Beat egg with cream; whisk into skillet.Add basil and cook over very low heat until thickened, about 3 minutes. DO NOT ALLOW TO BOIL.Stir in lemon juice and pour over the fish.Place under the boiler for a few minutes to lightly brown top.
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October 10th, 2008 by alice
Tags: Bil, Bisila, Filn, La7ma, Lamb, Peas
INGREDIENTS
- 1lbfrozen peas(you can use fresh peas if you like)
- 1lblamb, cubes
- 3tablespoonstomato paste
- 3 ripe and softtomatoes
- 1literlamb stockor chicken stock(home made or store bought, or stock cubes dissolved in water)
- 1onion, finely chopped(white or yellow)
- 2garlic cloves, minced
- 2teaspoonssalt(most people would prefer more salt, but I find that this is a good amount for my taste)
- 1teaspoondried coriander
- 1/2teaspoon drycloves
- 1/2teaspooncurry powder
- 1teaspoonblack pepper
- 1dashTabasco sauce (optional)
- 1cupwater(as needed)
DIRECTIONS
- Preheat oven to 500°F.
- Place onion, garlic and meat in a large oven tray.
- Add salt, coriander, cloves, curry powder and pepper.
- Mix these ingredients well, so that the meat is coated in the spices, onion and garlic.
- Add peas to the tray.
- In a blender jug add tomato (cut into 4 or 8), tomato paste, Tabasco and stock. Blend until you get a smooth mixture.
- Pour this tomato sauce over the peas and meat, top up with water till the sauce is just covering the peas.
- Run a wooden spoon through the pan to mix the ingredients together.
- Try to get it so that the meat is spread out more or less uniformly throughout the tray.
- Place in the oven for about an hour. Check on it every 20 minutes, add water while cooking, if the sauce starts to dry up.
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October 10th, 2008 by alice
Tags: Chicken, Panini, Salad
INGREDIENTS
- 1/4cupmayonnaise
- 1 1/2teaspoonshoney
- 3/4teaspoon snippedfresh dill
- 3/4teaspoonDijon mustard
- 1dashsalt
- 1dashpepper
- 1cup cubedcooked chicken breasts
- 3/4cup shreddedcheddar cheese
- 1/2cup chopped peeledapples
- 1/4cup choppedpecans, toasted
- 6sliceswhite bread
- 4teaspoonsbutter, softened
DIRECTIONS
- In a small bowl, combine the first six ingredients.
- In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat.
- Spread half of the chicken salad on two slices of bread.
- Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.
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