Chicken Tikka Masala

I'm here this morning with a recipe.
If I'm ordering from a restaurant I'm more of a Rogan Josh,Bhuna curry fan but at home I like to cook this.You can use an indoor grill(broiler) but I like to use the BBQ.

I've made a few changes to the original recipe.For instance it called for a whooping 7 teaspoons of salt,4 in the marinade and 3 in the sauce........I cut it down to half and half but even that was too much so I took it out the marinade and would suggest towards the end of cooking you taste the sauce and add the salt to taste.

It also suggested marinating the chicken for an hour.........I do it in the morning and leave it all day.

I also double up the amount of sauce shown here.........but that's because I'm a sauce type person !!

Chicken Tikka Masala
Serves 4

INGREDIENTS:

Marinade:
1 1/4 cups plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon finely chopped fresh ginger
4 boneless skinless chicken breasts, cut into big bite-size pieces
skewers (metal or wood,if wood,soak for at least 20 minutes)

Sauce:
1 tablespoon butter
1 clove garlic, finely chopped
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 (8 ounce) can tomato sauce (I use crushed tomatoes)
1 cup heavy cream (I use the 35% cooking cream)
1/4 cup chopped fresh cilantro (optional,it's mainly a garnish)

1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger. Stir in chicken, cover with cling wrap, and refrigerate for for at least 1 hour but the longer the better.

2.When you're ready to start.Thread chicken onto skewers and discard marinade. Preheat a grill for high heat.

3. Start the sauce.Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.Add the cumin, paprika and stir,cook for about 30 seconds. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

3. As you turn the sauce to a simmer,lower the heat of the grill to medium high and grill the chicken skewers until the juices run clear about 5 minutes a side.

4. When the sauce has thickened slightly after it's 20 minutes,add the chicken pieces from the skewers,taste sauce for seasoning and simmer for a further 10 minutes.

5. Serve,sprinkled with the coriander with either rice,naan bread or both :)


I'll be back later with my AC challenge page. 2 posts in one day to make up for poor blogging this week !

A good weekend.

It most certainly was.
Friday and Saturday we spent most of the time outside,raking leaves,clearing garden beds(well that was my job)taking down the tempo and generally clearing up everything that said winter ! It felt good to be outside after being cooped up for all those months,I hate winter and cannot get into that whole embrace it thing,I just can't,so as a result I hibernate !

We picked the best two days too as yesterday was cold,the Easter bunny was very chilly setting out those eggs early yesterday morning.The boys came back in for hats but refused gloves,they were just thrilled to pose for me !

We took a walk on one of the trails near the house and were out about an hour and that was long enough.I didn't even take my camera as I knew I didn't want to take my gloves off even though I saw quite a few cool images.

We had what will be our last roast dinner until Thanksgiving,slow cooked shoulder of lamb and it was delicious,mmmmmm,followed by cheesecake,which the boys insisted they put mini eggs on....
Excuse the image,it was dark.Just like chocolate chip cookies everyone has their favourite cheesecake recipe but I stand by this one from an older issue of the LCBO's food and drink magazine.I've used other's but nothing beats this one in my book and I've never had a disappointed dinner guest.

I even had time to do a page,another Halloween one,that's it now they are all done from last year.I sorted and organised my paper again too.

Still keeping up and enjoying my photo a day challenge with Patti,we've decided to set each other a challenge for the weekends left in April.

The boys are still off school so today I'll tackle one of the last 2 flower beds(one's still under 3 foot of snow,the last remaining clump left) and get everyone outside for more fresh air.

I changed my banner,still using the tree next door with it's growing buds since all my bulbs are still under snow.

Rosemary

I love rosemary,the herb that is.So here's two recipes I make fairly often that use it.
Both very different.
Sorry no photo's again,I will add them when ever I next cook these dishes.Had I been organised enough I would of had this all planned with piccies but since it was a spur of the moment thought on Monday,I don't.
That's why I don't do spur of the moment very well or very often :)

The first is a pasta one,using chicken and chorizo but I've made it with only chicken and added a good pinch of smoked paprika and with only chorizo(I just added more chorizo and reduced the stock to 100ml)Both are good.If I haven't had the lima beans(butter bean) I've used white kidney beans(cannellini)

Mediterranean Chicken

Serves 4

150g Chorizo,roughly diced
1 tbsp Olive oil (if needed,sometimes the chorizo produces enough)
4 chicken breasts or 8 chicken thighs,chopped into big bite size pieces
1 onion sliced
1 tbsp tomato paste(puree)
400g chopped tomatoes
200ml hot chicken stock
leaves from 3 sprigs of rosemary
100g pitted black Olives
400g lima beans(butter beans)

Pasta to serve,penne is best.

1. Heat a large frying/saute pan over a heat heat,add the chorizo.Cook for 2/3 minutes until lightly browned and the oil has begun to run.Remove with a slotted spoon and set aside.

2. Add the olive oil if needed,and add the chicken to the pan.Cook over a medium heat for 3/4 minutes,stirring occasionally.Add the onions and cook for a further 3 minutes.
Stir in the tomato paste and cook for a minute.

3. Add the tomatoes,stock and rosemary,bring to the boil,then simmer gently for 10 minutes.

4. Stir in the olives,beans and cooked chorizo.Simmer for a further 5 minutes or until the chicken is cooked through and the sauce has reduced a little.Season to taste.

5. Serve over the pasta :)


Next one !!


This ones more wintry and don't be put off by the lentils,it's really,really good !!


Spicy sausage and lentil one pot

Serves 4

1 tbsp olive oil
6/8 spicy sausages (I use the Italian ones)
1 large onion,chopped
1 large carrot,diced
2 cloves of garlic,finely chopped
1 bay leaf
2/3 sprigs of rosemary
250g puy lentils
600ml hot vegetable or chicken stock
400g chopped tomatoes
2 tbsp chopped fresh parsley(optional)

1. Heat the olive oil in a large saute pan and fry the sausages for 8-10 minutes until beginning to brown.Remove from the pan and set aside.

2. Add the onion,carrot and garlic to the pan and fry on a medium heat for 3/4 minutes until the onions are soft and just lightly browned.

3. Return the sausages to the pan(I cut mine in to 3 to 4 big pieces first but you can keep them whole if you want)Stir.

4. Add the bay leaf,rosemary sprigs,lentils,hot stock and tomatoes.Bring it all to the boil.Then reduce the heat and simmer gently,covered for about 45 minutes,or until the lentils are tender.If you feel it needs more liquid just add a little water.

5. Remove the bay leaf and sprigs of rosemary(should only be the stalks left!) and season to taste.

6. Serve sprinkled with the parsley,if using and some steamed greens and wholewheat chunky bread.



That's it recipes done for now ! Back tomorrow with a couple of layouts and a card and unimportant ramblings !

Cinnamon Raisin Bread Pudding

Mmmm,this is a great dessert,it would be good for brunch too.
Quick and easy too.
As a kid I never liked bread and butter pudding because I didn't like raisins very much and I thought it was stodgy ! This is much lighter.Stuart decided to make it after seeing it in my copy of this months Canadian living.We added more bread,cooked it as a whole rather than individuals and used chocolate sauce rather than caramel.As I never seem to make anything as it states ! I do have a picture today but it's not the best.........my battery died after 2 shots obviously I was oblivious to the flashing battery symbol !

Cinnamon Raisin Bread Pudding

Serves 8 to 10

3 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp nutmeg

2 1/2 cups milk
1/2 cup raisins
2 tbsp butter(melted optional,we did us it!)

8 slices of Sun-Maid Raisin Bread cut into cubes

Heat the oven to 350 F (180 C)
Combine eggs,sugar,vanilla,salt and nutmeg.
Stir in the bread cubes.
Let stand for at least 5 minutes or refrigerate over night (Really I would say it needs at ;east an hour to soak)
Pour into a,7x9inch ovenproof dish,that will fit inside a roasting pan.Add hot tap water to the baking pan until it comes half way up the sides of the dish.
Bake for 35 to 45 minutes or until puffed and golden brown.

Serve warm or at room temperature.

I served this warm with chocolate sauce(chocolate chips melted with a little cream)

I also have something similar with croissants and chocolate......mmm might have to try and find that one too :)

Nothing to do with Ireland !

Well it's St Paddy's day but I don't have an Irish inspired recipe,sorry.I do but it's so lovely and sunny and spring like I'm not going to post a Stew recipe !

I couldn't decide between simple,versatile Spicy Tomato sauce(which was a 3 for one deal !!) or Mushroom Quesadillas .....................

Quesadillas won !! I make these a lot in the summer served with this bean salad You don't have to use the really big mushrooms,I often buy the smaller ones.It's really one of those recipes that you can work to how you like it,use the ingredients amountsas an example.
Sorry I don't have any photo's,next time I make them I'll try and remember to put one here.


Roasted Portabella Mushroom Quesadillas

Serves 4

Allow 2 tortillas per person for a lunch,maybe 3 and a half for dinner served with a salad.

8 portobello mushrooms(generally I allow one mushroom per quesadilla)
6 tbsp olive oil
2 tbsp balsamic vinegar
Salt and freshly ground pepper

8 large flour or whole wheat tortillas
4 cups grated cheddar Cheese (I think goats cheese would be yummy too but haven't tried that yet !)
2 cup chunky tomato salsa(I use medium heat)
1/2 cup coriander leaves chopped


1. Preheat oven to 400°F (200°C).

2. Trim stems of mushrooms parallel to cap or remove completely and place in a non metallic dish.Mix the oil with the vinegar and pour over the mushrooms to cover them. Season well with salt and pepper.

3. Place on baking sheet and bake for 8 to 10 minutes or until tender. Thickly slice and divide each mushroom into 4 to 6 portions.

4. Lay one tortilla on counter.Sprinkle 1/4 cup cheese over half the tortilla. Lay 4/6 mushroom portions on top of cheese. Top with 1/4 cup tomato salsa, another 1/4 cup cheese and a good sprinkling of the coriander leaves. Fold tortilla over and press down.

5. Heat a non stick skillet or frying pan on medium heat. Place tortilla in skillet.(you can fit 2 at a time) Fry underside until browned, about 1 to 2 minutes. Flip over and fry second side until golden and cheese is melted, another 1 to 2 minutes. Repeat with other tortillas.

6. Let cool slightly and cut in to 3.....................eat fast before everyone else does :)

Hot and Spicy BBQ Rub

As promised back with recipes,well not strictly recipes,rubs for making stuff taste yummier !

I've used this rub on a number of things,anything with skin on works best !! My favourite is on rotisserie chicken,which I could eat every Sunday during BBQ season,which is pretty much April to October in our house :)

I can't remember if this is what we've used when making burgers? That could have been the steak one !

I have a lot of spices on hand,if you don't then yes,I suppose it works out a little expensive.But,by the time I've made all my favourite rubs up for the summer I've used pretty much everything I've had to buy.This way,like most stuff I cook at least I know exactly what's going in here.

Hot and Spicy BBQ Rub.

Makes about 2 1/2 cups and will keep for 3/6 months.I make double this in spring and it barely lasts till the end of summer !

1/2 cup sweet paprika
1/4 cup chili powder
3 tbsp salt
2 tbsp ground coriander
2 tbsp garlic powder
2 tbsp granulated sugar
2 tbsp curry powder
2 tbsp hot mustard powder
1 tbsp ground black pepper
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp ground cumin
1 tbsp cayenne pepper

Simply mix all the ingredients together in a large bowl and transfer into a airtight container.
Store in a cool dry place.

Just for you Mary-Ann.........

Mediterranean Rub.

This is wonderful on roasted veggies,in fact it's the only thing I use on my veggies when we BBQ ! Also good for potato wedges,on fish,chicken pork..........

Now it does seem to include a large amount of salt...........I'm fine with that here as I barely use salt in anything else.Trust me it's worth it :)

Makes about a cup but again I make double as I use it all the time,all year round.

1/4 cup dehydrated garlic flakes
1/4 cup kosher salt
3 tbsp sugar
2 tbsp chili flakes
2 tbsp chicken stock powder
2 tbsp dehydrated onion flakes
1 tbsp ground black pepper
1 tbsp dried parsley
1 tbsp dried basil
1 tbsp dried marjoram(or oregano will do)
1 tbsp coarsely ground fennel seeds
2 tsp dried thyme
2 tsp cayenne pepper

Simply mix all the ingredients together in a large bowl and transfer into a airtight container.
Store in a cool dry place.

Chocolate Chip Cookies

Everyone has their favourite chocolate chip cookie recipe and this is mine.I got it from a friend who got it from a recipe book her kids school put together.It's quick and easy.I have this written on a piece of paper that is covered in ingredients,so time to print one out and put in my folder.........

Chocolate Chip Cookies

Makes 22 to 25 cookies.

1/3 cup Margarine
1/2 cup brown sugar
1/4 cup white sugar

1 egg beaten
1 tsp vanilla Extract

1 cup flour (For double chocolate cookies 3/4 cup flour 1/4 cup cocoa powder)
1/2 tsp Bicarbonate of soda
1/4 tsp salt (I actually use just a good pinch)

3/4 cup chocolate chips (I like to use a mixture of white and milk but if I'm feeling generous I smash up a chocolate bar into chunks!)

1.Pre heat the oven to 375f.
2.Cream margarine and sugars together.
3.Add the egg and vanilla,beat until mixed.
4.Sift together flour,salt,bicarb of soda and add to the mixture.
5.Stir to combine and then add chocolate chips,stir again.
6.Place generous teaspoon size dollops on baking sheet,leaving room for spreading.
7.Bake for 7 to 9 minutes depending on your oven,they should be lightly browned but still soft.
8.Remove promptly to wire rack to cool.I leave them no more than a minute on the baking tray.

Sometimes I find that if I make the double chocolate the mixture it is slightly wetter and results in very flat cookies so I've learn to sift in a little more cocoa until it's more dough like,not too much though or they won't spread out at all ! My oven 8 minutes is good for my first batch and normally 7 is good for the second but that's just the way my oven works ! I'd check at 7 minutes to be on the safe side.I reduced the amount of salt as I could taste the salt with the amount suggested,I find a lot of North American recipes are heavy on the salt.

Potato & Goats Cheese Quiche

Last night I made this quiche it's so yummy,it's one of my favourites !
I cheat for the pastry.My grandma used to make the best pastry(she also made the best trifle and roast potatoes too) I used to help her make jam tarts and lemon curd tarts whenever I went to stay.She always said I would never make good pastry as my hands are too warm and she was right,I can't make pastry to save my life.So I buy the Tenderflake frozen deep pie cases and since there's 2 in the pack I make 2 quiches and freeze one.

Makes 1 quiche.

400g of new potatoes (cooked and cut into chunks)
250g sliced pancetta( cut into strips.Dry fry until crisp half and save the other half)
2tbsp chopped chives
125g goats cheese(crumbled into good size chunks)
3 eggs
200ml cooking cream.

1. Pre heat oven to 375 f.

2. Scatter the potatoes,cooked pancetta and chives into the pie case.Sprinkle over the cheese.

3. Beat the eggs and cheese together and season with salt and pepper.Pour over the the filling and arrange the remaining pancetta on the top.

4. Bake for 40 to 45 minutes until just set in the centre and the pancetta is crisp.Leave to cool slightly before serving.

Original recipe: Good Food magazine,August 2001.

Creamy mushroom and prosciutto pasta.

This is what I cooked for dinner last night.Sorry no photo to accompany this post as as much as the sauce was yummy,my mushrooms were not at the freshest and the sauce was a grey rather than mushroomy in colour.

I'll credit where this recipe originally came from but I have altered it considerably, of course it's much better and I would say it serves 3 not the 4 it quotes.

To make it veggie I would add a pinch of salt and a good dollop of mustard.

Ingredients:

6 prosciutto slices (ripped into shreds)
2 tbsp Olive oil
1 medium onion (finely chopped)
2 garlic cloves (finely chopped)
350g assorted mushrooms (cut into good size chunks) I normally use chestnut/portabello and shiake or some dried if I have them.
good pinch of chili flakes
200ml of vegetable stock
100ml cooking cream
1 tbsp chopped parsley
fresh parmesan to serve

1. In a non stick pan dry fry the prosciutto until crispy,set to one side.

2. In a heavy bottomed pan,heat the oil over a medium heat and cook the onions until softened slightly,add the mushrooms,garlic and chili and cook until the juices are out of the mushrooms.

3. Turn the heat to high and add the stock,bring to a boil and then reduce the heat and simmer until the sauce is reduced by half.

4. Add the prosciutto and cream and stir,warm through and then add the parsley.

5. Pour over pasta,I tend to use pappardelle for this one and top with the parmesan.


original recipe: Delicious magazine,November 2006

Spicy Bean Salad.

So while I was preparing dinner I had a thought.............why don't I put my favourite recipes on the blog and that way I'll either be able to get them from here or at least know where they came from because I waste valuable time trying to remember just where my recipes are :) I even have a photo !


So :

1 tin of sweetcorn(drained)
1/2 tsp chili flakes
3 large tomatoes(seeded and diced)
2 cloves garlic(finely chopped)
1 medium red onion
1 tin black beans(rinsed and drained)
3 tbsp coriander(chopped)


DRESSING:

2 tbsp Olive oil
2 tsp Honey
2 tbsp lime juice
1 tsp chipotle paste(or 2 tsps of tabasco chipotle)
salt and pepper.


1. Dry fry corn and chili in a non stick frying pan until looking charred ! Cool.

2. Once cool add to a large bowl with the tomatoes,garlic,onion,black beans and coriander.

3. Mix the all the dressing ingredients together and pour over the vegetables.Stir well.

Best left to stand for an hour.It's good the next day too.

I would like to point out this is not the original recipe but my (better !!) variation on it.

Original recipe: Food & Drink,Autumn 2005.