Archive: November, 2011
I’ve had writers block for chicken recipes this fall…but just spotted this recipe on fromaway.com. It has ginger, cayenne pepper, and cream. Doesn’t it look like the perfect winter meal? I cannot wait to try it.
2 pounds boneless skinless chicken breast, cubed
8 cloves garlic, minced
2 teaspoons ginger paste
2 tablespoons coriander powder
2 teaspoons cayenne pepper
Salt, to taste
1 teaspoon cumin seeds
1 onion, chopped
2 cups water
1/4 cup cashew nuts
3 tomatoes, chopped
1/2 fresno chile, seeded and diced
1/2 stick unsalted butter
1 tablespoon ketchup
1 teaspoon sugar
1/2 cup cream
1 tablespoon garam masala
1/4 cup parsley, chopped, for garnish
In a large bowl, toss chicken cubes, half the garlic, 1 teaspoon of the ginger, 1 tablespoon of the coriander powder, 1 teaspoon cayenne pepper, and a pinch of salt. Toss until well coated and set aside.
Heat a slash of oil in a large skillet, and add the marinated chicken. Cook for about five minutes, then remove with a slotted spoon and set aside.
In the same skillet add the cumin seeds, the onion and remaining garlic and ginger to the skillet and saute for a couple minutes, until onions soften. Add two cups of water to the skillet, and stir. Add the cashew nuts, the remaining coriander powder, remaining red chili powder, the tomatoes, and the fresno chile, and stir well.
Let the sauce cook slowly over medium-low heat for about 30 minutes. Transfer the sauce to a blender, and blend until smooth. Pour the sauce back into the skillet, and add the butter, the ketchup, and the sugar, and stir well.
Add the cream and the reserved chicken to the sauce. Cook the chicken for a few more minutes, making sure it’s cooked through. Add the garam masala and stir well. Garnish with fresh parsley and serve over rice.
The holiday season is a perfect excuse to try some new recipes. This one is definitely on my list. Wouldn’t these Bourbon Balls be fun to serve with Champagne on New Years Eve?
makes approximately 48 balls
1 cup toasted chopped pecans
1 1/2 cups crushed vanilla wafer cookies
3/4 cup powdered sugar
2 tablespoons cocoa powder
2 tablespoons honey
1/4 cup bourbon
Combine first four ingredients in a bowl and then add honey and bourbon; stir. Form into balls with your hands and roll in powdered sugar. Refrigerate before serving.
Visit spabettie.com for lots of Vegan & Gluten Free recipes!
The presentation of this recipe actually makes me CRAVE carrots and green beans! It includes cilantro & garlic so I am already a fan. Via kalynskitchen.com.
1 lb. French-style green beans, ends trimmed
1/2 lb. carrots, trimmed into sticks the same thickness as beans (I cut the carrots slightly shorter than the beans)
1 large clove garlic, slightly chopped
1 cup coarsely chopped cilantro
1/2 cup coarsely chopped flat leaf parsley
3 T extra-virgin olive oil
2 T lemon juice (I use my fresh-frozen lemon juice)
1/4 – 1/2 tsp. hot or smoked paprika
1/4 – 1/2 tsp. ground cumin
salt and fresh ground black pepper to taste
Add a few inches of water to a steamer (or large pot with a steamer insert) and bring to a boil. While water is heating, trim the ends of the green beans, and cut carrots into sticks about the same thickness as the beans. When water starts to boil and steam, add the carrots and steam for 3 minutes. Then add green beans and steam for 4-5 minutes more, or until all the vegetables are tender-crisp.
While the vegetables are steaming, chop the garlic a few times and wash, dry, and coarsely chop the cilantro and parsley. Add garlic, cilantro, and parsley to food processor fitted with the steel blade and pulse until the herbs and garlic are starting to look finely chopped. Then add the olive oil, lemon juice, paprika, and ground cumin and pulse until all ingredients are combined. (I’d start with the smaller amount of paprika and cumin and taste to see if you want more.) Season the sauce with salt and pepper to taste.
When the vegetables are done, drain for a few minutes and then place them in a bowl and toss with about half the sauce. Arrange vegetables on a serving platter and spoon over the rest of the sauce. Season with salt and fresh ground black pepper as desired, and serve hot or warm.
Make-Ahead Tips for Thanksgiving: The sauce can be made one day ahead and stored in the refrigerator. Let it come to room temperature before using in the recipe.
Just genius! Who likes the crust anyway?? Wouldn’t this be fun to eat around a campfire? Via naturalnoshing.wordpress.com
2 cups of cooked pumpkin or winter squash puree (or 1 15oz can)
1/2 cup non-dairy milk OR for a different flavor use 1/4 cup orange juice or carrot juice AND 1/4 cup milk
1 egg (or you might be able to use an egg replacer but I haven’t tried this)
1 tsp pure vanilla extract
1/4 cup sweetener (I used 3 Tbsp coconut sugar + 1 Tbsp honey) or increase up to 1/3 cup for sweeter*
1/4 cup gluten-free flour of choice (I used oat flour)
2 tsp ground cinnamon (more or less to taste)
1 tsp ground ginger (more or less to taste)
1/4 tsp sea salt
1/8 tsp cloves
pinch of nutmeg and allspice
1 tsp of coconut oil or butter for oiling jars
Optional for serving
whipped cream (dairy or non-dairy)
toasted pepitas and chopped pecans (or almonds or walnuts)
crushed gingersnaps, graham crackers or cookies
1. Preheat oven to 350F . Grease four 1/2 pint glass jars (or one large loaf pan) with coconut oil or butter and set aside.
2. In a blender or using a hand mixer, combine all wet ingredients (pumpkin through sweetener) and mix to combine well. Add remaining ingredients (flour through spices) and blend again until well incorporated.
3. Divide batter amongst the four jars (or pour into one large loaf pan) and bake for 37-40 minutes or until the top is lightly browned and starts to crack. Remove from oven, let cool slightly and top with coconut butter and/or whipped cream and toasted nuts and seeds and enjoy OR let cool and refrigerate then garnish and enjoy!
Can be served warm, at room temperature or chilled.
*If you use all liquid sweetener like honey, agave or maple syrup, reduce the milk by 1 Tbsp and bake at 325F.
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