Archive for May, 2014


Sweet-and-Sour Indian Chicken

May 26, 2014

20140524 Sweet and Sour Indian Chicken

This play on sweet-and-sour chicken gets some heat from Indian spices, like garam masala. Garam masala is an addictive mixture of cinnamon, coriander, cloves, black pepper, cumin and cardamom.

If you want a milder dish, add a bit extra yogurt or cream (and leave out the fresh peppers). It is awesome with some rice and naan, which will pick up any extra sauce. I cooked it on the stove, but this is also an easy recipe to throw in the oven or crock pot on low for several hours.

You will need:

  • 1 can (6 oz) unsalted tomato paste
  • 8 T plain Greek yogurt (I recommend at least 2% fat)
  • 4 1/2 t garam masala
  • 3 t chili powder
  • 4 cloves garlic, minced
  • 6 oz (~ 7 T) mango chutney
  • 1 t salt (optional)
  • 1 1/2 t sugar
  • 1 1/2 lb chicken breast, cut into bite-sized cubes
  • 4 T olive oil
  • 2/3 c water
  • 2 fresh green chilies, chopped (optional)
  • 5 T fresh cilantro, chopped
  • 6 T light cream or coconut milk

Then you will…

  1. In a medium mixing bowl, combine the tomato paste, yogurt, garam masala, garlic, mango chutney, salt and sugar.
  2. Stir in the chicken. Cover and refrigerate at least 1 hour to allow the chicken to marinate.
  3. Heat the oil in a large, non-stick skillet over medium-high heat.
  4. Lower the heat to medium and add the yogurt-covered chicken. Cook for about 5 minutes, stirring regularly.
  5. Mix in the water to thin the sauce slightly. Continue cooking another 5-7 minutes, or until the chicken is cooked through and tender.
  6. Reduce heat to medium-low.
  7. Stir in the chilies (if using), cilantro and cream.  Cook for another 2 minutes.
  8. Serve with rice and naan.

Pasta all’Amatriciana

May 7, 2014

This was a dish I first experienced while visiting Rome. The sauce is the perfect blend of smokey and spicy. In Rome, it is served with a pasta called bucatini. It is like a thicker version of spaghetti with a hollow middle. It is a great complement to the sauce, so if you can find it (maybe a fresh pasta market), I recommend trying it. If you can’t find any, pick your favorite noodle!

20140407 Amatriciana

You will need:

  • 1 T olive oil
  • 4 oz thick-cut bacon, chopped
  • 1/2 t crushed red pepper flakes
  • 1/2 t ground pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 t oregano
  • 1/2 t basil
  • 1 can (28 oz) crushed tomato
  • 1/2 c red wine (optional; I used a chianti)
  • 1/2 c Pecorina Romano, grated
  • 1 lb bucatini (or spaghetti)

Then you will…

  1. In a large non-stick skillet, heat the oil over medium heat.
  2. Add the bacon and saute until starting to crisp, about 5 minutes.
  3. Add the red pepper flakes and ground pepper. Mix in.
  4. Add the chopped onion, garlic, oregano and basil. Cook for about 10 minutes or until the onion is softened and lightly golden.
  5. Add the crushed tomato and mix well. Stir in the red wine.
  6. Reduce heat and allow the sauce to simmer for 15-20 minutes.
  7. Meanwhile, bring a large pot of salted water to a boil.
  8. Cook the pasta just shy of al dente.
  9. Add 1 cup of the pasta cooking water to the tomato sauce.
  10. Drain the pasta and add to the sauce. Toss to coat.
  11. Stir in the grated cheese.
  12. Serve hot with extra cheese for sprinkling!

Arugula and Tomato Frittata

May 1, 2014

20140424 Frittata 02

This recipe is relatively simple, but it does require a head start since you slow roast the tomato. It makes a delicious brunch dish, but I also like it as a dinner choice with a little side salad.

You will need:

  • 2 c cherry tomatoes, cut in half lengthwise
  • 1/2 t minced garlic
  • 1/2 t dried basil
  • 1/4 c olive oil, plus a drizzle more
  • 6 eggs
  • 1/2 c milk
  • 1/2 c cream
  • 1/2 t garlic powder
  • 1/2 t dried oregano
  • 1/4 t mustard powder
  • 5 oz herbed goat cheese, crumbled
  • 7 oz baby arugula, roughly chopped
  • 1/4 c chopped scallion
  • Salt and pepper

20140424 Frittata 01

Then you will…

  1. Preheat your oven to 225 degrees. Line a baking sheet with sides with parchment paper.
  2. Place the cut tomatoes on the baking sheet. Sprinkle with the minced garlic, oregano and a touch of salt and pepper. Add a sparing drizzle of olive oil. Stir lightly.
  3. Roast for 2 and a half hours. Remove from oven. (You could do this step the day before if you wanted a faster preparation on the day of eating!).
  4. Change the oven temperature to 375 degrees.
  5. In a medium bowl, whisk together the eggs, milk and cream until lightly and airy. Mix in the garlic powder, oregano and mustard powder. Season with salt and pepper.
  6. Heat a 10-inch ovenproof skillet over medium heat. Warm the olive oil.
  7. Add the arugula, scallion, and roasted tomatoes. Saute for a minute.
  8. Sprinkle the goat cheese on top of the veggies.
  9. Pour the egg mixture over the veggies and cook (without stirring) until the mixture begins to set, about 5 minutes.
  10. Bake the frittata for 15 minutes, or until it is golden and completely set.
  11. Remove from the oven and allow to sit 5 minutes before cutting and serving hot.
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