Recipe: Tikka Masala Chicken Breast

So this marks my third use of Tikka Masala simmer sauce as an ingredient and I think this is more flavorful than a simple simmer, and probably more accessible than using the game hen.  Basically, you start by ignoring all the directions on the side of the jar.  While that makes a decent tikka masala, it will most likely be a bit watery and less like what you'd find in an Indian restaurant.  This recipe concentrates the flavor and allows it to shine while also giving you a juicy piece of chicken.

You will need:

One jar Tikka Masala simmer sauce
Chicken Breasts (one for each person served)
Salt
Pepper

Liberally salt and pepper each of the chicken breasts and place in a glass casserole dish (or some other vessel for marinating).  Spoon a dollop of the simmer sauce on each of the chicken breasts and using your other hand rub it in.  Flip the breasts and repeat on the other side.  Allow to marinate for at least an hour, or it could go all day.  Pull from the fridge a few minutes before you are going to cook it to get the chill off.  Heat a large skillet over medium high heat and cook the chicken for 7-9 minutes a side, depending on the thickness.  After you flip the chicken the first time, add another dollop of the sauce over the top of each of the chicken breasts.

Recipe: Vegetable "Curry"

Ok, so first off a message to Tom Colicchio: if you somehow read this I know this is not a traditional curry and if I was on Top Chef the misnaming might get me sent home.  However, after getting soaked with a cold rain on the way home from classes I needed something comforting and warm.  What is great about this recipe is that you probably have most, if not all, of the ingredients, and it takes around 20 minutes to throw together.  The "curry" is warming, filling, and will make enough for 4ish people.  I didn't feel like cooking any meat with it last night but it could easily be added if you wish.  The same goes with rice or brown rice.

You will need:
26oz Tomato sauce with basil and garlic
16oz frozen broccoli and cauliflower mix
8oz vegetable medley (corn, green beans, carrots)
1/2 onion sliced into half moons
1/4 cup water
2.5 Tbs. Curry Powder
1/8 tsp. Cayenne (season to taste, start with a sprinkle and work up to where you like the heat)
Paprika
Garlic powder
Salt
Pepper
Olive Oil

Heat the olive oil in a large, deep pot.  When hot, add the onions and saute over medium-low to medium heat for a few minutes.  Add salt, pepper, garlic powder and a good pinch of paprika.  Continue sautéing until the onions are just soft.  Add the tomato sauce, water, curry powder and your first bit of cayenne.  Turn heat up to medium/medium-high.  When the sauce begins to bubble taste and adjust the heat level.  Add the frozen vegetables directly to the pot and stir to coat.  Cook for around 7 minutes or until the vegetables are just thawed and warm.  You will likely need to add a hefty pinch of salt and adjust the cayenne.  When it is to your liking, serve in a bowl plain or over rice.

Recipe: Lentil and Barley Patties

Today's recipe is more of a technique to use up leftovers that you have around the fridge. After making a pound of lentils several days ago I realized that it was far to much for one person to think they could get through....especially when I still had a cup or so of barley left in the fridge.  At this point I had three options: 1) Continue to eat them plain and then get sick of them, 2) Throw them away (ok this wasn't really an option), or 3) turn them into something else.  I chose the latter of the options and set out to try and make them into a patty akin to some type of burger.  The reason this is more of a technique is the quantity of your leftovers will vary, as will your lentils and binding agent, but I will highlight how I prepared mine:

I used:

2.5 cups lentils
1.5 cups barley
1/2 cup liquid eggs (2 regular eggs, beaten)
1/2 cup salsa
1 box corn muffin mix
Salt
Pepper
Olive oil

Pour your lentils into a large bowl, and if they are all mostly whole use a fork to mash some of them up. Add the barley and salsa; mix to cover.  Salt and pepper the mixture and give it a taste, adjust seasonings as necessary.  Add the eggs, mix again.  Finally add the muffin mix a little at a time until it comes together into a workable form.

To cook, portion the mixture out into patties and chill them in the fridge for at least 30 minutes.  Then cook over medium heat in a nonstick skillet for 7-10 minutes per side in a dash of olive oil until each side is golden brown.

These can be served plain with a dollop of salsa, broken up to top a salad, or like a burger.

Recipe: Lentils with Shrimp

I really love lentils. They add great flavor and texture to soups, they are great for you, and they are cheap.  I realized the other day that while I'd added them to soups and stews before I'd never used them as a star in their own right.  This recipe pairs them with shrimp and it is a very nice combo (chicken would also work nicely).  I like the color contrast between the pink shrimp and the dark lentils, plus the pop of the shrimp in the mouth is also complemented with the toothsome legume.  There are two ways you could cook the lentils.  One is "risotto" style where you keep adding water/stock/wine until they are finished, and the other is to boil them in lots of water and then drain.  For this recipe I used the first method, but use whichever you like.  P.S. I also did a while bag (1 pound) of lentils for leftovers, if you don't need a gigantic bowl full, cut the recipe down.)

You will need:
1 lbs. bag lentils
1 onion, chopped
3 large cloves garlic, finely diced
1 Tbs. olive oil
3 cups chicken stock
1 cup white wine
4-6+ cups water (to add in as liquid is absorbed)
1 lbs. medium shrimp tailed, shelled, deveined
Salt
Pepper
Paprika
Cayenne

Heat the olive oil in a large pot.  When hot add in the onion and saute until translucent (about 5 minutes).  Add the garlic, a pinch of salt, and pepper.  Continue sauteing for around 4 more minutes or until garlic is fragrant and golden.  Add the cup of white wine, 3 cups chicken stock, and cup of water.  Bring to a boil and add the lentils.  Add a heavy pinch of salt, pepper, and paprika plus a moderate pinch of cayenne (remember this is A LOT of lentils, they need flavor).  Stir occasionally and cook for 25-35 minutes, covered.  As they cook they will begin to absorb the liquid.  You will need to add more a cup or so at a time as it dries out (this will be every 8 or so minutes).  The lentils are done when some are beginning to fall apart but most still have a bite to them.  Adjust seasoning as necessary.

For the shrimp, season with salt, pepper, and paprika and saute on the stove until just pink all the way through.  Top each bowl of lentils with the shrimp and enjoy.

Recipe: Balsamic Cucumber Salad

This is a really easy recipe that you can throw together in a pinch, and has some simple ways you could dress it up if you wanted to make it fancier.  I like this idea because everything is kept pretty much whole, there is no cooking involved, and it lets the flavors of the ingredients shine.  I paired this with the Tikka Masala Game Hen and it  provided a nice flavor and texture contrast.  What's great is that it holds up well even if you have to make it ahead because essentially the cucumbers just keep marinating.  This will give you 3-4 servings.

You will need:
1 cucumber cut into thin rounds
A quarter of a red or yellow onion thinly sliced (depending on if you want a sharper or sweeter taste)
6 Tablespoons Light Balsamic Vinaigrette
Heavy dash of salt
Optional ingredients: crumbled or cubed feta, diced tomato, pitted olives, and torn basil

Combine the cucumbers and onions (plus any of the optional ingredients) into a large bowl and add the salt.  Gently mix and then add the Vinaigrette.  Stir to combine.  Allow to sit at least ten minutes before serving though in a pinch can be served immediately.

 

Recipe: Tikka Masala Game Hen

I recently saw one of our super markets selling Cornish Rock Game Hens for about $2.50 a piece (for comparison you could buy 2-3 for the same price as a rotisserie chicken)  It easily serves 2 people and would be a fantastic date night show stopper or "impress the boss meal".  Marinades are as varied as they are for chicken and I may explore more of them in the future.  Last night, however, I was very much wanting Indian food and I had a bottle of Tikka Masala simmer sauce in the pantry.  Outside of marinating the prep could not be easier.

You will need:
1 cornish game hen
1 bottle Tikka Masala simmer sauce (you will use about half for the prep)
Half an onion, sliced
1 carrot, cut into large bites
1 lemon, quartered
2 cloves garlic mashed
Salt
Pepper

Remove the hen from any packaging and remove the neck and giblet packet (if it is included) from the cavity of the bird.  Holding the bird cavity down, let any liquid drain out.  Coat the hen liberally with salt and pepper on both sides and inside.  Dollop out the masala and rub into the hen making sure to get a good coating on all surfaces.  Spoon a teaspoon or two inside the hen and rub in the cavity.  Allow to marinate for at least an hour but as long as overnight.

Preheat oven to 350 degrees.  Shortly before cooking stuff the bird with the onion slices, carrot, garlic, and one lemon wedge.  Line the bottom of a roasting pan with aluminum foil to aid with clean up and place the bird on the slotted top portion (or on a cookie sheet lined with foil if you don't have a roasting pan).  Place the other lemon wedges over the wings.  Cook for 60-75 minutes, remove from oven and allow to rest for 10 minutes.  You can carve the hen or simply split it in half by guiding a knife to one side of the breast bone.

Recipe: Cheese Toast with Fig Preserves

So this is a really simple recipe and is great as a breakfast, however, it could also easily be made into an appetizer.  The picture at the bottom is how I made it for breakfast, and in the future I would try and cut the cheese just a bit thinner but it worked out fine.  I will provide both how I made that and how I think the appetizer would be made.  Cheese wise I would stick to a white cheese, and perhaps on the milder end.  I would also warn recommend cutting from a block of cheese as sandwich cheese tends to have a bit less flavor. Munster is what I used but a provolone, baby swiss, or mild white cheddar, among others, could all work.  If you are the type that would like the cheese melted, simply stick it under the broiler after it is assembled for a minute or two and the cheese and preserves will be hot and bubbly.

For the breakfast version you will need:
1 piece of bread
Fig preserves
1 slice of Munster from a block of cheese

Toast the piece of bread in the toaster between settings on the setting that will make it just crisp and brown (about 3.5 for mine).  When finished spread a layer of fig preserves on the bread and top with the slice of cheese.  The sweetness of the fig and crunchiness of the bread pairs very well with the cheese.

For the appetizer version you will need:
1 french baguette, cut into rounds
Fig preserves
Slices of Munster from a block of cheese

Preheat the oven to 350 and toast the rounds of the baguette for 6-8 minutes or until browned.  Top each with a smear of fig preserves and a slice of Munster.  Broil in the oven if you wish to melt the cheese.

In the picture the piece of toast closer to you was broiled in the oven after assembly for a few minutes, the farther piece is as described above.