Rice Pilaf

I just made a great rice pilaf in the crock pot. I posted the recipe on my crock pot blog, so check it out if you're looking for an easy and delicious side dish that won't have you standing over a hot stove. Here's the link.

Indian Food Adventure

I have been wanting to make a "real" Indian meal ever since I ventured out of my culinary comfort zone and tried making a simple Chicken Curry some time ago. I fell in love with the flavor of curry and wanted to prepare something else that was new and exotic to us. I decided to seek out a main dish, a side dish and a veggie dish for this endeavor. It took me a while because there are so many great recipes out there and they all sound delicious. I had never really eaten Indian food before but just the sound of the recipes with all the fragrant spices got my mouth watering so I had to give it a try.

I found the main dish recipe at My Dhaba. I had seen recipes for Tandoori Chicken before but this one sounded so good and it was very easy. I was glad it was able to be prepared on my George Foreman Grill (you all know how much I LOVE my grill!!) :) Here's the recipe...

My Dhaba'’s Tandoori Chicken Recipe

Ingredients:
Chicken 2 full leg pieces, skinned (I used boneless, skinless chicken tenderloins)
Ginger 1 inch size, finely chopped (I used powdered ginger... in all the recipes)
Garlic 3 cloves, finely chopped
Onion 1, medium size, finely chopped
Cloves 2
Cinnamon ¼- inch stick
Lemon juice 1 tablespoon
Salt 1 teaspoon
Yogurt/curd 2 tablespoons, low-fat, non-salted; alternatively you may use 2 teaspoon soy sauce, teriyaki, or oriental sauce for getting totally different flavors
Vinegar 1 teaspoon
Red chilli powder 1 teaspoon or as needed to make it more hot
Cummin powder 1 teaspoon
Black pepper powder ½ teaspoon
Coriander powder 1 teaspoon
Turmeric powder ¼ teaspoon
Nutmeg powder ¼ teaspoon (optional)
Paprika powder 1 teaspoon (optional)

Method: Blend ginger, garlic, onions, cinnamon, salt, and cloves to a smooth wet paste and keep aside. Mix all the spice powders - red chilli, cummin, black pepper, coriander, turmeric, nutmeg, and paprika. Heat a pan, pour in the spice mix and roast for a minute on high heat. Combine the wet and roasted spice mixtures and spread all over the chicken pieces. Spinkle the vinegar and pour over the yogurt. Marinate the chicken pieces in this marinade covered for a minimum of 2 hours in a refrigerator, the more the better for a delicious flavor (if possible marinate it covered overnight). If marinating overnight, take the chicken pieces from the refrigerator an hour before cooking to bring it to room temperature.

Preheat the oven to 375 degree F, place the chicken on the low rack, and cook for 20-25 minutes. Then, turn over and cook for 10 more minutes or till the chicken pieces are completely roasted and get a golden brown color. Adjust the timings accordingly as needed. If chicken pieces are getting dry, you may baste it with a little butter or ghee. Alternatively you may also broil the marinated chicken pieces over an electric or charcoal grill.

Garnish the tandoori chicken with sliced onion rings, tomatoes, lemon wedges, and/or finely chopped coriander leaves and serve it immediately hot-hot. Enjoy!

The second recipe is for Indian Rice and Potatos and I found it on 28 Cooks. This recipe is delicious! Even if you are not a fan of highly spiced foods, give this one a try. The flavor is bright and buttery and so good. Here's that recipe.

Indian Rice and Potatoes
From 28 Cooks

2 medium potatoes, peeled and cut into sticks
3 tbsp yogurt
2 tbsp minced fresh cilantro
1 tsp ginger, peeled and minced
2 cloves garlic
1/2 tsp cayenne pepper
1/4 c dried coconut*
6 whole cloves
1 cinnamon stick
1 bay leaf
1 1/2 tsp cumin seeds
3 tbsp oil
1 cup rice
3/4 tsp turmeric
1 tsp light brown sugar
1 tsp salt
1 tsp lime juice
2 cups water
1/2 c frozen peas
1 tbsp butter

Combine yogurt, cilantro, ginger, garlic, cayenne pepper, and coconut. Add potatoes, stir well, and allow to marinate for a few minutes. Heat oil in large pan, and add cloves, cinnamon stick, bay leaf, and cumin seeds. Cook for 1-2 minutes, until cumin turns brown. Add potato and yogurt mixture, and cook for 15 minutes, stirring occasionally. Once potatoes are nicely browned, add rice, and cook for another minute or two. Add turmeric, brown sugar, salt, lime juice, and water. Bring to a boil, cover with lid, and lower heat to a simmer. Cook, undisturbed, for 15 minutes. Add peas to pot, and do not stir in. Cover with lid and cook an additional 5 minutes. Remove lid, and fluff with fork. Remove from heat, and stir in butter. Serve and enjoy!

Finally, I made Curried Vegetables based on a recipe for Curried Cauliflower I found over at Delicious Living. This one had a bit too much citrus for my taste but it was still good and went well with the other two recipes. This is the recipe.

Curried Cauliflower
From Delicious Living
(Serves 4)

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon mustard seeds
4 cups cauliflower florets, washed and dried
2 tablespoons fresh lime juice
1/2 cup light coconut milk
1/4 cup vegetable broth or water
Sea salt, to taste (optional)

1. In a large skillet over medium heat, add olive oil and saute onion, garlic, and ginger for about 3 minutes. Add curry powder, cumin, and mustard seeds and saute for an additional 3 minutes, until fragrant.
2. Add cauliflower and lime juice and stir-fry on medium-high heat for about 5 minutes. Reduce heat, add coconut milk and broth or water, cover partially, and simmer on low heat for about 5 more minutes, until cauliflower is crisp-tender. Add sea salt to taste, if desired.

If you're new to Indian food or used to eating it often, give these recipes a try they are wonderful!

My 6 year old gave the Tandoori Chicken a thumbs up. In her words "Next time just add a little more salt, a little less pepper and it will be off the hook." I will take that as the highest praise :)

Thanksgiving Recipes

I’ve been in the mood for comfort foods lately with the warmer weather. I’ve been wanting pinto beans and collard greens. We went grocery shopping at Wal-Mart last weekend and I found that they now have frozen pinto beans (ready in 12 minutes) and collard greens that are already cup up and cleaned. I already had corn bread in the freezer. I will be totally spoiled now, this was too easy.

I have been thinking a lot about Thanksgiving lately. My kids really don’t want turkey but after seeing the recipe for Turkey Soup on Culinary In The Desert, I think I may just have to make one anyhow.

So if I get MY way here is what we will be having for dinner on Thanksgiving.

Turkey – I like to buy a Butterball and rub it down with butter and then sprinkle with some Penzey’s Bicentinial Rub. I don’t stuff my turkey, I fill the cavity with onion, carrots and celery and them make my stuffing in the crock pot (recipe below). I roast the turkey according to the directions that come in the package.

Crock Pot Stuffing

7 c. dry bread cubes (I use half white/wheat bread ends and ½ corn bread)
1 c. minced white onion (not the dry kind)
1 c. minced celery (fresh, not dried)
1 c. chicken or turkey stock
¼ c. chopped fresh parsley
1 tsp. salt
¼ tsp. paprika
½ tsp sage
½ tsp. thyme
1 stick butter or margarine

Rub crock pot with the butter, cut the remainder in small pieces and set aside. Combine all ingredients including butter and put into crock pot. Cook on low 2 – 3 hours.

Mashed Potatoes and Gravy – ok, so shoot me but I use instant potatoes and gravy from a mix.

Homemade Macaroni and Cheese

2 c. uncooked macaroni
1/2 c. butter or margarine
1/3 c. finely chopped onion
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp pepper
1 3/4 c. milk
1 1/2 c. shredded medium cheddar cheese
Dry bread crumbs
Cook and drain macaroni. Put into a 2 qt. greased casserole dish. In medium sauce pan, melt butter or margarine over med. heat. Add onion, cook until tender, stir occasionally. Stir in flour, salt and pepper. Cook, stirring constantly, until thick and bubbly. Add cheese, stir until melted. Combine macaroni and cheese sauce, mix well, pour into greased dish. Sprinkle with bread crumbs. Bake at 35o degrees for 35 - 40 minutes.

Collard Greens

Rolls – I buy frozen ready to bake rolls

Cranberry Sauce – we love the jelled kind in the can.

Sweet Potato Pie – Thanksgiving would not be Thanksgiving without a piece of this pie.

Tropical Cheesecake – this may not sound like a traditional recipe for Thanksgiving but it is so beautiful and festive it has become a holiday tradition in my family.

Ingredients
-------------
1 1/2 cup graham cracker crumbs
3 Tbs. sugar
1/4 cup plus 2 Tbsp. butter, melted
1/2 tsp. orange juice (reserved from can of mandarin oranges which will be used for topping)
1/2 tsp. pineapple juice (reserved from can of pineapple chunks which will be used for topping)
3 (8 oz.) packages cream cheese, softened
1 cup sugar
1 Tbsp. flour
3 eggs
2 Tbsp. butter melted
1 tsp. orange juice (reserved from can of mandarin oranges which will be used for topping)
1 tsp. pineapple juice (reserved from can of pineapple chunks which will be used for topping)

Toppings
---------
1 small can of mandarin oranges, well drained
1 small can of pineapple chunks, well drained
maraschino cherries
flaked coconut

Method
-----------
Combine first 5 ingredients, mixing well. Press mixture into bottom and up sides of a 9-inch spring-form pan. Set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar and flour, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 Tbsp. melted butter, 1 tsp. pineapple juice and 1 tsp. orange juice. Spoon into prepared pan; bake at 375 degrees for 30 minutes. Let cool to room temperature. Refrigerate until ready to serve.When ready to serve add toppings as follows:Around the very edge of the cheesecake place mandarin oranges forming a ring around the cake. Working in towards the center next add a ring of pineapple chunks. Next add a ring of coconut and finally add cherries (cut in half) in the center.

Quick Mexican

We had a really long day today so creativity was definitely in order for dinner. I had bought a London Broil last week so thawed that out and put in the crock pot with some Goya Adobo Seasoning and some chili powder and two diced potatoes. I set it on low and let it go for about 5 hours. When we got back home I removed the fat from it, shredded it with a fork and made burritos with it. In the burritos I also put a little cheese and home made refried beans. Served this with Spanish rice. It was a good quick meal.

For the refried beans I warmed up some leftover pinto beans I had cooked yesterday. Once they were warm I mashed them with a potato masher and stirred in a little milk, some shredded cheese and a dash of chili powder.

Here is the recipe for the Spanish Rice.

Spanish Rice

1 c. uncooked long grain rice
3 c. water
1 tsp. beef bullion powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. chili powder
1 tsp. canola oil

Heat oil in a sauce pan. Add rice and spices, stir until fragrant. Add water. Bring to a boil, reduce to low and cover. Cook about 20 minutes or until water is absorbed and rice is fluffy.

Boston Baked Beans

With cooler weather soon to come I'm thinking of stocking my freezer with some nice comfort foods. One of my favorite recipes is for Boston Baked Beans. It's a recipe I adapted from one I found on Martha Stewart's website. It is so good and easy to make in the crock pot. This recipe makes a lot so I freeze the leftovers. My family loves these beans with hot dogs and rice. YUM!


Boston Baked Beans

Serves 8 to 10

2 pounds dried pinto or navy beans
1/2 cup unsulfured molasses
3 Tbsp. cornstarch
2 teaspoons dry mustard
1 cup packed dark-brown sugar
1 1/2 tsp. salt
1/2 tsp pepper
1 large onion, minced
dash ground cloves
12 ounces salt pork
1/2 tsp. baking soda

Sort and rinse beans. Boil salt pork in water for about 10 minutes to render some of the fat, drain and place in crock pot. Add beans. Combine remaining ingredients and add to crock pot. If necessary, add enough water to cover beans by 1/2 inch. Set on low and cook 8 to 12 hours. For the last 50 to 60 minutes of cooking, uncover beans, and, using tongs or a long fork, pull the pork to the surface. Adjust the seasoning with salt and pepper, if necessary. Serve.

Grandma Ida's Potato Salad

There is no other potato salad that compares to my grandmothers. If you don't believe me, just try it and you will understand why! :)

Grandma Ida's Potato Salad

8 large potatoes - cooked, peeled and cut into small cubes
2 boiled eggs, mashed well
2 stalks celery, finely minced
2 large dill pickles, minced
1 large bell pepper, minced
paprika
Best Foods (Hellman's) mayonnaise
French's Mustard
salt
pepper

Put the potatoes, eggs celery, dill pickle and bell pepper into a large bowl. Mix well. Add mayonnaise, one large spoonful at a time and mix in. When you reach a nice creamy (but not too creamy) consistency, add a large squirt of mustard and mix well. Add salt and pepper to taste. Mix well (gently). Sprinkle the top with paprika. Eat and enjoy!

Side Dishes

Crock Pot Scalloped Potatos
Crock Pot Stuffing
Grandma Ida's Potato Salad
Green Rice
Homemade Maccaroni and Cheese
Indian Rice and Potatos
Ramen Noodle Salad
Refried Beans
Risotto
Spanish Rice
Strawberry Spinach Salad

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