Thanks to Vicci for typing this up, here is my choice for the review dinner due on Valentines Day, Monday, February 14th.
Indian Chicken Curry (Tikka Masala)
Recipe By : CAH Issue #85
Servings: 4
Amount Measure Ingredient -- Preparation Method
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1 cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon kosher salt
1/2 teaspoon garam masala
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
pinch cayenne pepper
1 tablespoon vegetable oil
8 whole chicken thighs without skin
1 cup diced onion
2 teaspoons garam masala
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 whole serrano pepper -- seeded and minced
2 tablespoons tomato paste
15 ounces crushed tomatoes
1/4 cup heavy cream
salt and black pepper to taste
chopped fresh cilantro
Marinade: Combine the yogurt through the cayenne and set aside.
Pierce chicken in several places, then transfer to a large bowl. Pour marinade over chicken; toss to coat. Cover chicken and refrigerate at least 1 hour or overnight.
Preheat broiler with rack 6-8" from the heat.
Remove chicken from bowl and discard marinade. Transfer chicken to the broiler pan; broil for 8 minutes on flesh side. Remove chicken from the broiler and transfer to a 4- to 6-quart slow cooker.
Heat oil in a large skillet over medium-high heat. Add onion and cook until onion just begins to brown, 5 minutes. Add the spices and chili pepper and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute. Deglaze the pan with the crushed tomatoes, scraping up any browned bits on the bottom of the pan. Transfer mixture to the slow cooker and stir.
Cover slow cooker and cook chicken on low for 3 hours (or 2 hours on high). Transfer chicken to a serving platter and keep warm.
Whisk cream into sauce in slow cooker; season with salt and pepper. Pour sauce over chicken and garnish with chopped cilantro.
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Per serving: 349 Calories (kcal); 17g Total Fat; (42% calories from fat); 32g Protein; 18g Carbohydrate; 143mg Cholesterol; 595mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
Roasted Cauliflower
Recipe By: CAH Issue #85
Servings: 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons oilve oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 pounds cauliflower -- cut into 2" florets
lemon wedges
Preheat oven to 450F
Whisk together oil, cumin,coriander, salt, and pepper in a large bowl until combined. Add the cauliflower, tossing to coat.
Transfer cauliflower to a baking sheet and roast, stirring halfway through, until tender and golden brown, 20-30 minutes.
Remove from oven, season with additional s & p if desired, and serve with lemon wedges.
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 1g Total Fat; (8% calories from fat); 5g Protein; 13g Carbohydrate; 0mg Cholesterol; 187mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Indian Chicken Curry (Tikka Masala)
Recipe By : CAH Issue #85
Servings: 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon kosher salt
1/2 teaspoon garam masala
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
pinch cayenne pepper
1 tablespoon vegetable oil
8 whole chicken thighs without skin
1 cup diced onion
2 teaspoons garam masala
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 whole serrano pepper -- seeded and minced
2 tablespoons tomato paste
15 ounces crushed tomatoes
1/4 cup heavy cream
salt and black pepper to taste
chopped fresh cilantro
Marinade: Combine the yogurt through the cayenne and set aside.
Pierce chicken in several places, then transfer to a large bowl. Pour marinade over chicken; toss to coat. Cover chicken and refrigerate at least 1 hour or overnight.
Preheat broiler with rack 6-8" from the heat.
Remove chicken from bowl and discard marinade. Transfer chicken to the broiler pan; broil for 8 minutes on flesh side. Remove chicken from the broiler and transfer to a 4- to 6-quart slow cooker.
Heat oil in a large skillet over medium-high heat. Add onion and cook until onion just begins to brown, 5 minutes. Add the spices and chili pepper and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute. Deglaze the pan with the crushed tomatoes, scraping up any browned bits on the bottom of the pan. Transfer mixture to the slow cooker and stir.
Cover slow cooker and cook chicken on low for 3 hours (or 2 hours on high). Transfer chicken to a serving platter and keep warm.
Whisk cream into sauce in slow cooker; season with salt and pepper. Pour sauce over chicken and garnish with chopped cilantro.
- - - - - - - - - - - - - - - - - - -
Per serving: 349 Calories (kcal); 17g Total Fat; (42% calories from fat); 32g Protein; 18g Carbohydrate; 143mg Cholesterol; 595mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
Roasted Cauliflower
Recipe By: CAH Issue #85
Servings: 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons oilve oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 pounds cauliflower -- cut into 2" florets
lemon wedges
Preheat oven to 450F
Whisk together oil, cumin,coriander, salt, and pepper in a large bowl until combined. Add the cauliflower, tossing to coat.
Transfer cauliflower to a baking sheet and roast, stirring halfway through, until tender and golden brown, 20-30 minutes.
Remove from oven, season with additional s & p if desired, and serve with lemon wedges.
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 1g Total Fat; (8% calories from fat); 5g Protein; 13g Carbohydrate; 0mg Cholesterol; 187mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Theresa
Everything tastes better Alfresco!
Everything tastes better Alfresco!