Recipe: Chicken Tikka Masala

I bought a large tray of boneless skinless chicken breasts when they were on sale and stored in the freezer until I could figure a variety of things to do with them. A 32 oz. container of yogurt is on sale this week for $1.99 at the supermarket so I bought it to make this dish.

Since I have a craving for Indian food, I decided to take a trip to Kalustyan's and pick up a small packet of garam masala and green cardamom pods. You can probably find garam masala in your local supermarket in the spice section or make it yourself. Recipe below.

Chicken Tikka Masala is such a popular dish in England that it has become the national dish. It is grilled kabobs of chicken simmered in a creamy tomato sauce. I cooked the chicken in a pan to show that it can be done without a grill. Besides, it is a snowy 29°F outside.

Serves 4

Ingredients

• 1 1/2 lbs boneless skinless chicken breast, cut into 1 inch cubes

Marinade

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 piece minced ginger (about 1 inch long)

• 6 bamboo skewers (soaked in water)

Sauce

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala (recipe below)
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream (can use half & half to lighten the dish)
• 1/4 cup chopped fresh cilantro

Directions

Prepare and cook the Tikka:

1. Mix all marinade ingredients in a bowl and toss chicken chunks to coat. Thread chicken on skewers, place in a shallow dish and pour marinate on top. Allow to marinate in the refrigerator for an hour.
2. After an hour, discard marinade.
3. Grill or broil chicken, turning occasionally, to cook through about 8-10 minutes. If you don't have a grill, you can cook in a large saute pan.
   
4. Remove from grill and set a side while you make the sauce.

For the Masala sauce:

1. In a large saucepan, heat butter and add garlic and the jalapeno. Cook 1 minute.
2. Stir in coriander, cumin, paprika, garam masala and salt. Cook until fragrant.
3. Stir in tomato sauce.
4. Simmer 15 minutes.
5. Stir in cream and simmer until thickened about 5 minutes.
6. Remove chicken from skewers and add to the sauce.
7. Simmer 5 minutes until chicken is warmed through.
8. Garnish with cilantro and serve with rice.

Garam Masala is an Indian spice mix. If you can't find it in your area, you can make a quick version by mixing:

• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

This mix can be stored in an airtight container in a cool, dry place

Recipe: Fettuccine Alfredo with Broccoli and Shrimp

I was in the mood for something a little more "fancy" for dinner without much work and difficulty. I always stock up on pasta when it's on sale for 99¢ a box and stock up on frozen vegetables when they are on sale.
I decided that I would make fettuccine Alfredo since I had a bottle of Classico Alfredo sauce in my pantry. I wanted to bulk it up and make it more heartier so I looked in my freezer and found a bag of frozen headless shrimp that I had bought when it was on sale. "That would be perfect!" I thought and then turned towards the freezer door and spied a box of frozen broccoli florets. "I'll add that as well to make it healthier".

This makes 4 servings in my household for dinner. Figure 5 shrimp per person.

Ingredients

• 1 16oz. box of fettuccine noodles
• 1 15oz. jar of Classico Alfredo sauce
• 1 10oz. box of frozen broccoli florets (thawed)
  
• 20 pieces frozen shrimp (thawed and shelled)
• kosher salt
• freshly ground black pepper

Directions

1. Bring a large pot of water to a boil for the noodles. When water comes to a boil, add two handfuls of kosher salt. Bring water back to a boil.
2. Put broccoli florets into the boiling water and allow to cook for 2 minutes. Remove from water with a large sieve. Set aside in a bowl.
3. Put shrimp into the boiling water and allow to cook until pink. Remove from water with a sieve. Set aside in a bowl.
4. Add fettuccine to the boiling water and cook following manufacturer's directions.
5. While noodles are cooking, empty the car of Alfredo sauce into a 12" saute pan. Put some of the pasta water into the jar and swirl around to get all the sauce out of the jar. Add to the pan.
6. When pasta is done, strain and toss into the saute pan with sauce. Add the cooked broccoli and shrimp and toss all together until fully coated. Add the pepper and toss again.
7. Serve.

Recipe: Curried Cauliflower and Chickpea Stew

I modified this from another recipe that I found years ago. The flavors are VERY Indian. A nice vegetarian hearty dish.

Ingredients

2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder (try not to use Madras curry unless you like spicy) use more or less to your liking
About 6 cups small cauliflower florets (from 1 medium head) or 2 boxes frozen (thawed)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1 14-ounce can unsweetened coconut milk (available in the Asian section of your supermarket)

Preparation

Heat oil in large skillet over high heat.

Add onions and sauté until golden brown, about 8 minutes.

Add curry powder and stir for about 15 seconds. (Make sure curry powder doesn't burn)

Add cauliflower and garbanzo beans; stir for 1 minute coating everything in the onion curry oil.

Stir in coconut milk and bring to a boil.

Reduce heat to medium-low, cover, and simmer gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, for about 15 minutes.

Season to taste with salt and pepper.

Serve over white rice.

Yield: Makes 4 servings

Recipe: Honey Soy Glazed Salmon and Gomae

Here is a Japanese take on Salmon and Spinach. I WAS going to make salmon en croute but that would mean having to buy puff pastry and I just wanted to use what I had on hand. I buy my salmon at Costco and keep it in the freezer until I'm ready to use it. Salmon freezes well! I always buy frozen vegetables when they are on sale and keep them handy in the freezer.


Honey Soy Glazed Salmon

2 tablespoons honey

2 tablespoons soy sauce

1 1/2 tablespoons fresh lime juice

2 teaspoons Dijon mustard

1 tablespoon water

2 teaspoons vegetable oil

2 6-ounce salmon fillets

• In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water.
• In a small non-stick skillet heat oil over medium high heat and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates.
• Add honey glaze to skillet and simmer, stirring, 1 minute. Spoon glaze over salmon.

Serves 2.

Spinach in sesame dressing (Gomae)


1 10 oz. box of frozen spinach
4 Tablespoons sesame paste (tahini found in the Ethnic aisle of Supermarket or Health Food Store),
1/2 teaspoon sugar
1 Tablespoons soy sauce
Splash of water

• Follow instructions on box to cook spinach.
• Put cooked spinach into a sieve to squeeze out excess water or wring with hands.
• Set aside in a medium bowl
• Make sesame dressing by mixing the tahini, sugar, soy sauce, and enough water to make a dressing (thickness depending on preference)
• Toss dressing with cooked spinach and serve at room temperature or cool.

In the picture you can see that I served it with brown rice. Quinoa also makes a nice starch to serve with this dish. Enjoy!

Recipe: Light Shepherd's Pie

When 10 oz. boxes of frozen vegetables are on sale, stock up on them! I especially buy the frozen spinach, broccoli, cauliflower, peas, and peas & carrots. They come in handy at a moments notice to bulk up a dish or even make my lighter version of the classic Shepherd's Pie!

Still have potatoes from St. Patrick's Day grocery shopping? Left over mashed potatoes? This dish will be a cinch!

Ingredients

• 1 frozen deep dish pie crust
• 1 1/2 pounds lean ground turkey
• 2 tablespoon vegetable oil
• 2 teaspoon Worcestershire sauce
• 1 cup frozen peas and carrots (defrosted)
• 4 potatoes, peeled, boiled, and mashed
• 1 cup finely chopped onion
• 1/2 cup skim milk
• 1/4 teaspoon garlic powder
• salt & pepper to taste

Brown ground turkey and sauté onions in 2 tablespoons vegetable oil until golden. Add defrosted peas and carrots and continue to sauté for a minute. Stir in Worcestershire sauce, salt, and pepper to taste. Set a side to cool.

Whip the skim milk, garlic powder, salt, and pepper into hot mashed potatoes with a whisk making them fluffy and light.

Fill the frozen deep dish pie crust just to the top with the meat filling then top with mash potatoes. Drag a fork along the top of mash potatoes back and forth or from the center out to make ridges and bake at 350° until potato topping is puffed and browned, and pie crust golden and flaky about 25 to 35 minutes.

Shepherd's Pie is traditionally made with ground lamb and is baked in a casserole dish. It's called Cottage Pie if made with ground beef. I made up this version after tasting my brother's recipe and lightened it up using ground turkey, frozen vegetables, skim milk and omitting the eggs. Using a frozen pie crust makes it easier to take a slice with you to work to microwave for lunch. I like to use Oronoque Brand frozen pie crust (it's made by Mrs. Smith's).

Recipe: Corned Beef & Cabbage

You'll notice that supermarkets have all the ingredients on sale for a major holiday so what perfect time to make this American "New England Boiled Dinner" that many people mistake for as a traditional Irish dish!

Ingredients

• 1 2- to 2-1/2-pound corned beef brisket*
• 1 teaspoon whole black pepper
• 2 bay leaves
• 3 medium carrots, quartered lengthwise
• 2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
• 2 medium red onions, cut into wedges
• 10 to 12 new potatoes (1 pound)
• 1 small cabbage, cut into 6 wedges (1 pound)

Directions

1. Trim fat from meat. Place in a 4- to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.

2. Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. Makes 6 servings.

*Note: If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.

I like to serve this dish with horseradish cream.

Horseradish cream:

• 1 cup sour cream
• Up to 1 tablespoon prepared horseradish

Combine ingredients and serve with meat and/or vegetables.

The stock that is left over from making this boiled dinner makes a great soup (think about it, 2 dishes from one!)