13 Tuesday Mar 2012
3lb Chicken breasts – quartered.
Salt and pepper to season.
2 Tblsp Ghee (Substitute with butter).
3 Garlic cloves – peeled and minced.
2 Cups Yellow onions – finely chopped.
2 Tblsp Ginger powder.
2 Tsp Cumin powder.
2 Tsp Yellow mustard seeds – ground.
1 Tsp Ground cinnamon.
½ Tsp Ground cloves.
1 Tblsp Turmeric.
1½ Tsp Cayenne pepper.
1 Tblsp Paprika.
2 Tsp Lemon juice.
2 Tblsp Distilled white vinegar.
1 Tsp Brown sugar.
2 Tsp Salt.
2 Cups Water.
2 Tblsp Tamarind paste.
05 Wednesday Oct 2011
Posted in Recipes, Sauces, Vegan, Vegetarian
1½lbs Tomatillos – husks removed and washed.
1 large White onion – cut into quearters.
3 Anaheim chilis – seeded and halved.
4 Garlic cloves.
½ Tsp Salt.
½ Tsp Ground pepper.
½ Tsp Oregano.
½ Tsp Sugar.
½ Cup Vegetable broth.
1. Preheat oven to 350F.
2. Cut tomatillos in half and place cut side up on a baking tray, along with the onion, peppers and garlic.
3. Bake for approximately 45 minutes, or until onion has browned.
4. Let cool, then process in a blender with the remaining ingredients until smooth.
5. Place sauce in a hot, slightly oiled saucepan and cook over medium heat for 5-10 minutes. Serve immediately.
29 Wednesday Jun 2011
8oz Cremini mushrooms – quartered.
1 Tblsp Lemon juice.
1½lb Chicken breast – cubed to 1″.
1lb Baby spinach.
3 Tblsp Canola oil.
1 Large onion – chopped.
1 Tblsp ginger – minced.
2 Tblsp Garlic – minced.
2 Tsp Ground coriander.
2 Tsp Cumin.
2 Tsp Salt.
1 Cup diced tomatoes.
½ Tsp Fenugreek seeds.
½ Tsp Turmeric.
½ Tsp Cayenne.
1. In a large pot, heat the oil. Add the fenugreek seeds and sizzle for a few seconds.
2. Stir in mushrooms and onions and cook stirring often, until lightly browned.
3. Add the ginger, garlic, turmeric, cayenne, coriander, cumin and salt to pot and stir thoroughly. Add the chicken and cook until chicken is no longer pink on the outside.
4. Add the tomatoes and simmer covered for 8 minutes.
5. Stir in the spinach and lemon juice and simmer covered, until spinach is wilted – approximately 3 minutes.
