Tandoori Chicken

No idea where this originated; I found it on the back of an old note where I’d scrawled down things that I needed to discuss with an auto mechanic, including a lack of heat in my car and the fact that the hood light was burned out. An indication of the age of the note: I haven’t even driven a car, let alone owned one, in more than a decade.

3 lbs. chicken, skin & fat removed.
8 oz yogurt
1 tsp paprika
1 tsp ginger
1 tsp cumin
3 cloves garlic, crushed
2 T lime juice

Salt & pepper

Cut up the chicken. Make deep slits in the chicken pieces.

Mix together the remaining ingredients.

Marinate the chicken in the yogurt-spice mixture overnight.

Roast 40 minutes in the oven at 425. Yum!

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Lisa Robertson QVC’s “Semi Famous Roasted Cauliflower”

As I am enjoying the “Semi Famous Roasted Cauliflower” a number of you were asking about the recipe and I didn’t want you to be left out, so here it is. Trust me, it’s SO GOOD!!!!!
-1 head of cauliflower cut into small florets
-1 red onion, cut in large pieces and separated into single pieces
-1 whole garlic peeled and minced
-olive oil
-salt
Toss together, roast in single layer
400 degrees for 1 hour
yummy!!!!

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Aunt Effie’s Custard Johnnycake

INGREDIENTS

  • Butter for greasing baking pan
  • 1 cup cornmeal
  • 1/2 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1 cup milk

PREPARATION

1.

Preheat oven to 350 degrees. Grease medium rectangular baking pan.
2.
Sift together cornmeal, flour, sugar, baking soda and salt. Beat in buttermilk, and then stir in eggs. Add milk, blending quickly. Pour into prepared pan.
3.
Bake until golden brown on top, for 35 minutes. Serve immediately, cutting into squares at the table.

YIELD
6 servings

Source

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Tomato and Orange Soup

INGREDIENTS

  • 2 pounds ripe tomatoes or 2 1/2 cups canned plum tomatoes with their juices
  • 1 tablespoon unsalted butter
  • 1/2 cup minced onion
  • 1 cup chicken or vegetable stock
  • 3/4 cup fresh orange juice
  • 2 tablespoons thinly sliced mint or basil leaves
  • Salt and freshly ground black pepper

OPTIONAL GARNISH:

  • thin orange slices, halved cherry tomatoes, sprigs of mint or basil

PREPARATION

If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices. Cook over medium heat for 2 minutes. Add the stock, cover and simmer gently for 15 minutes. Remove from heat, and puree in a food processor or put through a food mill. Stir in the orange juice and mint or basil. Season to taste with salt and pepper. Cover, and chill 3 hours or overnight.
To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.
YIELD
6 servings
NOTE: Approximate nutritional analysis per serving: 75 calories, 3 grams fat, 6 milligrams cholesterol, 20 milligrams sodium (before salting), 2 grams protein, 10 grams carbohydrate
 

http://www.nytimes.com/recipes/6876/tomato-and-orange-soup.html

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Puréed Winter Squash Soup With Ginger

Puréed Winter Squash Soup With Ginger

One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.

1 tablespoon canola or rice bran oil

1 medium onion, chopped

1 carrot, diced

2 pounds peeled winter squash, like butternut or kabocha

2 garlic cloves, minced

1 tablespoon minced ginger

6 1/2 cups water, chicken stock or vegetable stock

1/3 cup rice

Salt and freshly ground pepper

1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)

Pinch of freshly grated nutmeg

1/2 lime

4 to 6 tablespoons plain yogurt

1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute.

2. Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender.

3. Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock.

4. Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg.

Yield: 4 to 6 servings

Advance preparation: The soup will hold for several hours, in or out of the refrigerator. Proceed with Step 4 just before serving.

Nutritional information per serving (4 servings): 192 calories; 4 grams fat; 0 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 1 milligram cholesterol; 38 grams carbohydrates; 5 grams dietary fiber; 44 milligrams sodium (does not include salt to taste); 5 grams protein

Nutritional information per serving (6 servings): 131 calories; 3 grams fat; 0 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 1 milligram cholesterol; 26 grams carbohydrates; 3 grams dietary fiber; 33 milligrams sodium (does not include salt to taste); 3 grams protein

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Balsamic Roasted Winter Squash and Wild Rice Salad

1 cup wild rice
3 1/2 cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
1/2 cup chopped fresh herbs, like parsley, chives, tarragon
1/2 cup diced celery
1 5- or 6-ounce bag baby arugula or spinach

1. Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay (Make sure to cook the wild rice until it begins to splay or you won’t get the full nutty flavor of the grains). Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes.

2. Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat.

3. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil.

4. Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve.

Yield: 6 servings.

Advance preparation: This salad holds well for a couple of days in the refrigerator, without the arugula or spinach.

Nutritional information per serving (6 servings): 268 calories; 14 grams fat; 2 grams saturated fat; 5 grams polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 32 grams carbohydrates; 4 grams dietary fiber; 44 milligrams sodium (does not include salt to taste); 6 grams protein

 

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Brown Rice Risotto With Winter Squash

The meat or fish is totally optional; the chew and flavor are of course welcome, but this could be a fine vegan risotto. And as with any risotto, the leftovers have insane potential. Since a cup of brown rice produces around four cups of cooked rice, with all these substantial add-ins this recipe really serves four people, even as a main course.

The night I made it, there were two of us. The next night, I crisped maybe two ounces of chopped bacon in a little more olive oil, then scooped that out and sautéed a little more onion and a cup of peas (actually, frozen), cranked the heat and browned the leftover rice in there: instant fried rice, and never better.

Which brings me to the Parmesan. I consider it optional largely because I’ve come to prefer leaner, simpler risottos. Traditionally (I suppose), butter was the fat of choice, and Parmesan used whenever it was available and appropriate — that is, a good pairing. In restaurants at least, a big hunk of butter is often stirred in at the end of cooking to enrich the dish and take it over the top. (If you’ve ever wondered why your risotto is not as velvety and filling as that in restaurants, it’s because you have more of a conscience than most chefs.)

But I start with good olive oil and often omit the Parmesan, finishing the dish instead with a lot of chopped herb. The results not only showcase the rice and add-ins, they are also cleaner. If you want an even sharper flavor, you could add a bit of lemon juice at the last second.

TOTAL TIME
About 45 minutes

Salt
1 cup short- or medium-grain brown rice
3 tablespoons olive oil or butter
1 medium onion or large shallot, chopped
Black pepper
About 2 cups winter squash in roughly 3/4-inch cubes
1/2 cup dry white wine or water
About 4 cups any stock (shrimp, chicken, lobster, vegetable, pork) or water
About 1 cup bite-size pieces of meat or shellfish (precooked is O.K.): sausage, pork, lobster, shrimp, chicken, etc.
1/2 cup grated Parmesan, optional
1/2 cup chopped fresh basil or parsley

1.
Bring medium pot of water to a boil and salt it. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes. Drain. (If you want to wait a bit before proceeding, spread the rice on a platter or sheet tray so it cools.)
2.
Put oil in a large, deep skillet over medium heat. When it’s hot, add onion or shallot and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt and pepper, then stir in the squash; add the wine. Stir and let liquid bubble away.
3.
Begin to add the stock, about ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently.
4.
When rice is just about tender and mixture is creamy, stir in shellfish or meat and continue to cook, adding more liquid if necessary, until rice is tender. The final dish should be quite moist but not soupy. Add Parmesan if you’re using it, then taste and add more salt or pepper (or both) if necessary. Garnish with basil or parsley and serve.

YIELD
4 servings

Originally published with A Different Shade of Risotto

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