Month: November 2017

Chicken Tikka Masala

So far, I haven’t posted any Asian-inspired recipes on this blog – this is the first one.  Basically, it was interesting to note that although the ingredients were a bit different, the process is basically the same as it is for any one-pot wonder.

Time: 90 minutes on stove top; 4 hrs slow-cooker on HIGH; 8 hrs slow-cooker on LOW
Level: Easy
Cost: About $5 per plate
Serves: 4-6

Ingredients

  1. 2 lb s  boneless, skinless chicken thighs or breasts
    1. NOTE:  If going the slow cooker route, I’d recommend opting for thighs – they are higher in fat content and are less likely to dry out over an extended cooking time.
  2. 1 cup full fat Greek Yogurt
  3. Juice of 1 lemon
  4. 5 cloves garlic, minced
  5. 1 medium sized onion, diced
  6. 2 TSP freshly grated ginger (or powdered is fine in a pinch)
  7. 2 TBSP garam masala
  8. 2 TSP paprika
  9. 2 TSP kosher salt
  10. 2 TBSP tomato paste
  11. 1 28-ounce can diced tomatoes
  12. 1 14oz can low sodium chicken broth (stove top method only)
  13. 1 can full-fat coconut milk
  14. Fresh cilantro, chopped, for serving

Prep:

  1. Cut the chicken into 1 inch cubes and marinate in Greek yogurt and juice of 1 lemon for a minimum of 30 minutes or a maximum of 2 hours.
  2. Dice onion, garlic, and 2 TSP cilantro
  3. Mix ginger garam masala, paprika and salt together in a small bowl and set aside

Cook:

Add 2 TBSP olive oil to a large sauté pan and heat until shimmering but not smoking (about 350F – 375F).  Add chicken, (working in batches if you have to) and brown on all sides.  Remove with a slotted spoon and set aside.

Reduce heat to medium.  Add onion and cilantro and sauté until fragrant and onions are translucent, 2-3 minutes (don’t burn this stuff, make sure your pan isn’t too hot before dumping everything in!)  Add garlic and sauté until fragrant, 1-2 more minutes.  Add spice mixture and tomato paste and sauté for 1 minute more, stirring constantly.  Add canned tomatoes and their juices and stir constantly for 3-5 minutes more making sure nothing gets stuck to the bottom of the pan.

Slow-Cooker:  If using a slow-cooker, add the reserved chicken to the cooker and then add the tomato mixture on top.  Cover the slow-cooker and cook on LOW for 8 hours or HIGH for four hours.

Stove Top:  If making on the stove top, add the can of chicken broth to the tomato mixture and then add the reserved chicken.  Cover partially and simmer on low heat 40-60 minutes until liquid is reduced and chicken is cooked through.

In the last 15 minutes of cooking, stir in coconut milk, stir well and allow to simmer with the lid off until flavors are melded together and sauce has thickened.

Serve over steamed rice and garnish with fresh cilantro.

 

Classic Spaghetti & Meatballs

Nothing says comfort food like Spaghetti & Meatballs. In this recipe, you’ll prepare Classic Marinara Sauce as well as scrumptious, tender meatballs that will stick to your ribs, and possibly put you into a food coma on a cold winter’s night.

Time: 60 minutes
Level: Easy
Cost: About $4-6 per plate
Serves: 4-6

Ingredients:

For the Meatballs:

  1. 3/4 lb ground beef (either 80/20 or 70/30, but too lean and your meatballs will dry out and fall apart)
  2. 1 lb ground pork
  3. 4oz bacon, finely diced
  4. 5-6 cloves garlic, minced
  5. 2 eggs
  6. 1 cup grated Parmesan or Romano cheese (fresh is best!)
  7. 1-2 TBSP freshly chopped Italian parsley
  8. 2 cups classic bread crumbs (or 1 cup Panko, if you prefer)
  9. salt and pepper
  10. 1 TBSP powdered oregano (I like a lot of oregano, adjust accordingly)
  11. 2 packets unflavored gelatin
  12. 2 pieces bread, torn into roughly 1 inch pieces
  13. 1 cup milk or water (you may not use all of it)

For the Marinara Sauce:  See Classic Marinara Sauce

Instructions:

Preheat oven to 450F.

Add ingredients 11-13 in a medium bowl and allow to soak for 10 minutes.

While soaking, combine first 10 ingredients in a large mixing bowl.

Remove bread from milk/water and add to meat mixture.

Mix together well using your hands.  Add water or milk, a few splashes at a time, until the mixture becomes sticky but not overly wet.  You want it just moist enough that it sticks together and that’s it.  Remember, once you add the water, you can’t take it out!  Don’t overwork the meat.

Once the mixture is the desired consistency, begin making your meatballs by rolling a portion of the mixture into balls between the palms of your hands.  I prefer my meatballs to be about 2.5″ in diameter, but form them to whatever size you like.

Pat them dry-ish, and transfer them to a wire rack set on a rimmed baking sheet lined with aluminum foil. Transfer them to 450°F oven and bake until brown, 10 – 15 minutes.  If they don’t brown enough, you can turn the broiler on for a couple minutes.  Once browned, turn the oven off and allow meatballs to finish in residual heat.

Prepare Classic Marinara Sauce.

Once the marinara sauce has reduced to desired consistency, remove the meatballs from the oven and place them in the sauté pan with the marinara sauce.  Using tongs, gently rotate them in the sauce to coat and simmer on low for 5-10 minutes, or until meatballs are cooked through (internal temp should be 165°F).  Serve over spaghetti.