Friday, December 20, 2013

Chicken Tikka Masala

My sister recommended this recipe and it was pretty delicious.  I grilled it outside to save washing a pan.  The kids didn't like it (although my sister's kids do) but my husband and I liked it a lot.  I'm not sure what to think about the loads of heavy cream in it.  In fact, I try not to think about it because it is really yummy.  My brother came over and made roti, an Indian bread that his fiance taught him how to make, but it would also go well with pita or naan bread.

Thursday, November 21, 2013

Pozole Verde

My son said he wanted to try pozole.  So I found this recipe and made it.  (I used boneless skinless chicken breasts, added pepitas to the tomatillo sauce, and used half the peppers called for in the recipe.)  It was tasty stuff!  It was fairly simple even though sort of a lot of steps, and lots of different ingredients that I don't usually have on hand.  So not something I could throw together last minute, but one I'll definitely plan on making again.  Now my son wants to try red pozole.

Friday, November 1, 2013

Dinner in a Pumpkin

I tried this several years ago and it did NOT work, but for some reason felt the urge to try again this year.  Google "dinner in a pumpkin" and you'll find a zillion different versions.  I sort of took what I wanted from several of them and opted to make my own sauce/gravy instead of using cream of yucky soup.  It worked this time and although not exciting it may be a fun Halloween tradition.

1 pumpkin (maybe 5 lbs?)
1 lb sausage
1 onion
1 green pepper
1 red pepper
2 cloves garlic
butter
flour
1 c broth
1 c milk
salt and pepper to taste
2 c cooked rice (I used brown)
feta

Preheat oven to 350.  Cut the top off the pumpkin and scrape out the seeds (an ice cream scoop works really well).  Brown sausage in a skillet, drain fat, and put browned sausage in the pumpkin.  Dice the vegetables and saute them until soft in the same skillet the sausage was in.  Add them to the pumpkin, too.  Add the rice and stir the contents of the pumpkin so it is evenly distributed.  (You'll want to leave some head space in the top of the pumpkin, a couple inches maybe.)  In the same skillet, melt the butter and scrape the carmelized bits off the bottom.  Add a few tablespoons of flour and cook for a minute.  Add broth and whisk until thickened and bubbly.  Add the milk and warm through.  Add salt and pepper to taste.  Pour the gravy over the pumpkin contents.  (The pumpkin will release lots of moisture as it cooks, so it doesn't have to be super wet.)  Put the top back on the pumpkin, but the whole thing on a rimmed cookie sheet (it will leak I promise), and put in the oven.  Cook for 2-3 hours.  (I cooked it for 2 1/2 hours and it was very done.)  It is very hot when cooked, so remove from oven and take the top off and let it cool somewhat before serving.  Serve by scraping the pumpkin flesh with the filling.  We ate it, and it was okay, it was pretty bland so we added salt and pepper at the table (I never salt my food so you know it was really bland), but when I ate the leftovers I noticed a block of feta cheese in the fridge.  I crumbled some on top and suddenly YUMMMM.  So this recipe needs a little jazzing up, maybe more onions/garlic and figuring out some additional spices.  And definitely keep the feta.

Friday, September 20, 2013

Farro and Roasted Vegetable Salad (a la Pasta Pomodoro)

Before I forget...

I've made this recipe a few times, and always have to re-remember it each time I do.  I ate a farro and roasted vegetable salad at Pasta Pomodoro a few years ago and loved it.  It isn't always on the menu when I go, maybe it is seasonal?  Anyway, I'm sure I'm not remembering it correctly, but this is at least a start.

Farro can be expensive, but a little bit goes a long way.  It is a very hearty and filling grain, so makes this salad a perfect main dish.  (The first time I ate it, I added shrimp to make sure it filled me up, and of course it was delicious but completely unnecessary.)  If you can't find or afford farro, substitute any grain like rice, quinoa, barley, cracked wheat, even couscous.

1 c farro, cook according to package directions

While still warm, toss with vinaigrette:
1/4 c balsamic vinegar
2 T olive oil
1/2 clove garlic, minced or pressed
1 T maple syrup

Roast vegetables at 400 tossed with olive oil, salt and pepper.  Try to keep them separate since some things cook faster than others, some will be done in 20 minutes, others 30-40.  Take them out when they start to brown.  (Alternately, you can grill them.)

1-2 zucchini, sliced into half moons
1/2 red onion, sliced
1 red pepper, sliced
1 lb. asparagus, cut on the diagonal

Toss farro with roasted vegetables and kalamata olives, top with shaved parmesan cheese.

I think the original salad I ate might have had sun-dried tomatoes in it.  Many recipes with roasted zucchini also have roasted eggplant, so maybe this one did, too, but I can't remember this one having eggplant.  But I'm sure the vegetables are very interchangeable.

Serve cold, warm, or room temperature.

Wednesday, March 6, 2013

Apple Cheddar Grilled Cheese

Ok, I admit no one liked these Apple Cheddar Grilled Cheese sandwiches except me, but I reeeeeeaaaaalllllly liked them.  I didn't think I liked arugula, but guess what I love it.  

Potato and Leek Chowder

My cousin started a cool website called Rainbow Delicious that has links to recipes and then she compiles a shopping list for you.  Huge timesaver.  HUGE.  And some of the recipes are huge winners, too.  Here was a delicious one for Potato and Leek Chowder, just don't think you can leave it on low while you get some things done and it won't scorch.  Because it does.