Monday, June 14, 2010

Recipe Retraction

The recipe I posted for sushi rolls was not the one I meant to share (it's one I haven't tried), so I edited that post and put the right recipe in (the one I've tried and loved).

Thursday, June 10, 2010

3 Essential Recipes to Indian Food Bliss

Well, I've posted a phenomenal recipe for mango chutney, and if you're going to eat chutney you need some stellar curry and raita recipes. So, here they are: chicken coconut curry, spinach curry, and cucumber raita. I recommend eating them all at once, but that's just me. May you have an amazing Indian night. Namaste.

Chicken Coconut Curry
( I like to simmer this in a crock pot for hours...the longer you cook it, the better it tastes.)

Ingredients
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 1 teaspoon salt and pepper, or to taste
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can stewed, diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 3 tablespoons sugar
Directions
  1. Season chicken pieces with salt and pepper.
  2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. (or, as I said earlier, simmer for hours in a crock pot)



Spinach Curry

Ingredients:

3 Tbsp ginger
2 Tbsp minced garlic
3/4 cups carrot, grated
2 cups tomatoes, finely diced
3 cups fresh spinach, chopped well
4 small potatoes chopped in 1/2 inch pieces
2 Tbsp chopped cilantro
1/2 tsp cumin
1/2 tsp turmeric
1/4 cup sour cream (plain yogurt works great)
1/2 tsp salt (or more to taste)

Directions:
1. Heat 3 Tbsp of butter or oil in a large frying pan
2. Add: ginger, garlic, carrots, tomatoes, cumin, turmeric, and stir.
3. Add sour cream and stir.
4. Add spinach and salt, then saute it all for a few minutes.
5. Put the mixture in a blender or food processor until smooth.
6. In a different pan, heat 2-3 Tbs. butter or oil and saute potatoes until a little brown.
7. Cover and cook until golden brown
8. Add spinach mixture, stir together, and then saute for a few minutes.
9. Add fresh chopped cilantro and serve with rice, raita, or chutney...or all of them!




Cucumber Raita
(This recipe is really very much about your preference. Play with it!)

Ingredients
  • 1-2 hot house cucumbers (the long skinny kind)- peeled, seeded and thinly sliced (number of cucumbers based on your preference)
  • 2 cups plain Greek yogurt (normal plain yogurt works great)
  • 3 tablespoons lemon juice (or to taste)
  • 1-2 tablespoons chopped cilantro (to taste)
  • 1-2 tablespoons fresh mint leaves, chopped (again, to taste)
  • 1/2 teaspoon white sugar (I like less than this...again, to your taste!!!)
  • 1/4 teaspoon salt (or more to taste)
Directions
  1. Stir together the cucumber, yogurt, lemon juice, mint, cilantro, sugar, and salt in a bowl. Cover and refrigerate 3 hours, preferably overnight. (Short on time? It's great after 15-30 min. of refrigeration, too)


Chicken curry recipe from allrecipes.com
Raita recipe a mixture of two recipes from allrecipes.com
Spinach curry from a friend of mine.

Bruschetta

We had Italian night the other day, which consisted of bruschetta, tomato-basil soup, and homemade gelato (aka, dark chocolate brownie caramel ice cream coated in oreo bits). That was a night to remember. Here's bruschetta, the way I like it (adore it, actually, but I digress).

Feel free to modify according to taste. If it's unclear, let me know.

Ingredients

  • 1 loaf french bread
  • 2 tablespoons olive oil (or as much as it takes to cover your loaf)
  • 3 cloves garlic, chopped (or as much as it takes to cover your loaf)
  • 1-3 fresh tomatoes, seeded and chopped (the number of tomatoes depends on the size and your preference, but make sure you have an equal amount of basil)
  • 1 cup chopped fresh basil (or more, based on your taste and number of tomatoes)
  • Balsamic vinegar

Directions

  1. Preheat your oven's broiler.
  2. Slice bread loaf in half. Brush each side with olive oil and garlic. Broil, oil-side up, until barely golden. Remove from broiler pan and cool. Cut into pieces
  3. In a medium bowl, mix together roasted tomato, basil, and a few sprinkles of vinegar. Allow it to marinate for 5-10 min. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.
This recipe from allrecipes.com, with A LOT of modifications by moi.

Honey Ginger Shrimp

I mentioned this dish in my last post as a good companion for sushi rolls, so I thought I'd post the recipe here. It is off the hook!

Ingredients

  • 2 tablespoons olive oil
  • red pepper flakes to taste (Note: red pepper is very hot, so be careful. I like 1/2 tsp or less.)
  • 1 teaspoon chopped garlic
  • 1/4 yellow onion, chopped (Note: I use 1 onion, and love it. See what works for you)
  • 1 teaspoon ground ginger
  • 1 teaspoon honey (Note: I like to double and sometimes triple the amount of ginger and honey, but again, do what your taste buds tell you)
  • 1 pound medium shrimp - peeled and deveined
  • salt and pepper to taste

Directions

  1. Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

This recipe from allrecipes.com, with a few additions and subtractions by moi.

Sushi rolls

If you, like me, love love love sushi rolls, then this is the recipe for you. Surprisingly easy to follow, it gives you restaurant-quality sushi rolls. Delish!!!! My husband and I had these with hoisin sauce, wasabi and pickled ginger on the side, and honey-ginger shrimp. Seafood/sushi heaven, I tell ya. (Don't get freaked out when it mentions a bamboo sushi mat. You can use a dish towel instead).
Warning: One batch makes A LOT of sushi rolls (probably serves about four people comfortably as a main dish)

Ingredients

  • 1 cup uncooked short-grain white rice
  • 1 cup water
  • 1/4 cup rice vinegar
  • 1 tablespoon white sugar
  • 1/2 cup imitation crabmeat, finely chopped
  • 1/4 cup mayonnaise
  • 8 sheets nori (dry seaweed)
  • 2 1/2 tablespoons sesame seeds
  • 1 cucumber, cut into thin spears
  • 2 avocados - pitted, peeled, and sliced the long way

Directions

  1. Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
  2. Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
  3. Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
  4. Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
  5. Cut each roll into 1 inch pieces with a very sharp knife dipped in water.
Remember, If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish tow

Recipe from allrecipes.com