Chicken Tikka Masala

This recipe comes from my SIL Amy. She fixed it for us when we visited last year. It was amazing! We have made it several times since then. My cousin came to visit over the weekend and we served this. When she asked for the recipe I realized I hadn't ever posted it.

Chicken Tikka Masala

Marinade

• 1 cup plain yogurt
• 1Tbsp lemon juice
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp black pepper
• 1 Tbsp minced fresh ginger (or 1 tsp ground ginger)
• salt
• 3 boneless skinless chicken breasts, cut into bite-sized pieces

1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, black pepper, ginger and salt. Stir in chicken, cover and refrigerate for at least one hour.

Sauce

• 2 Tbsp butter
• 2 cloves garlic, minced
• 2 jalapeno peppers, finely chopped
• 4 tsp ground cumin
• 4 tsp paprika
• salt to taste
• 1 (8 oz) cans tomato sauce
• 2 cups heavy cream
• 1/2 cup chopped fresh cilantro

1. Cook chicken on high in skillet until juices run clear
2. Melt butter in a large heavy sauce pan over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken, and simmer for 10 minutes. 
3. Serve with rice and naan, and garnish with fresh cilantro.

One Pan Mexican Quinoa

I was looking for something new on pinterest today, and found this recipe.  I had almost everything.  I didn't have jalapenos,  or a can of rotel.  So I used a can of diced tomatoes and a can of green chiles.  I suppose the recipe as is would be a bit spicier.  I also didn't have any more canned black beans so I had to cook some (the pressure cooker is so great for that), and it didn't get done in time to add while it was cooking, so I added it at the end.  It still tasted great, and was already warm since it had just been cooked.  I didn't have any fresh cilantro, but that would have been great!

 One Pan Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Directions

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Cumin Wheat Berry Soup

We inherited 100 lbs of wheat from Aaron's mom. So Aaron searched for a way to use the wheat besides grinding it.  He found this recipe and it was delicious.  I will forever regret moaning when my mother made soup with barley in it.  I'm looking forward to leftovers!  I'm still in the honeymoon phase with my pressure cooker.  So that's how I cooked the wheat.  Really easy and quick!  Aaron ate the leftover wheat berries for breakfast! 

• 1 1/2 cups French green or brown lentils, sorted and rinsed
• 4 cups vegetable broth
• 4 cups cold water
• 3 tablespoons extra-virgin olive oil
• 3 large large carrots, finely chopped
• 1 medium red onion, diced
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 4 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 cups Cooked Wheat Berries,
• 1 bunch rainbow or red chard, large stems discarded, leaves roughly chopped*
• 3 tablespoons lemon juice

1. Combine lentils, broth and water in a Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer than green).
2. Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
3. When the lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.

 *We used spinach instead of chard.

Pressure Cooker Pulled Pork Recipe Carnitas

Pressure Cooker Pulled Pork Recipe Carnitas

• 4 lbs pork roast, leg or shoulder
• 2 Tbsp vegetable oil
• 1 head butter lettuce washed and dried
• 2 carrots, grated
• 2 limes cut into wedges
• Water almost to cover

Spice Mix:

• 1 Tbsp chili powder
• 1 tsp salt
• 2 tsp un-sweetened cocoa
• 2 tsp oregano
• 1 tsp red pepper flakes
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1/8 tsp coriander
• 1/8 tsp cayenne pepper
• 1 large onion, finely chopped

Instructions

1.       The day before cooking the meat, make the spice mix by combining all of the ingredients listed, cut the roast into manageable pieces and rub them with the onion and spices  Then wrap the meat back into the butcher’s paper and refrigerate overnight.

2.       Brown the roast on all sides, in pre-heated pressure cooker, the add enough water to almost cover (2-3 cups). Close and lock lid.

3.       Turn the heat up to high and when the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure.  Cook for 45-60 minutes at high pressure.

4.       Open with the Natural release method – move the pressure cooker to a cool burner and wait for the pressure to come down on it’s own (about 10 minutes). For electric pressure cooker disengage the keep warm” mode when the pressure indicator has gone down (20-30 minutes).

5.       Pull out the meat and place on a platter, and then begin pulling the flesh into strips using two forks.  In the meantime reduce the cooking liquid in the cooker to half strain and de-fat using your favorite method.

6.       At this point, you can also refrigerate the cooked, now shredded, pork for several days or continue with the recipe.

7.       In a pre-heated large wide sauté pan add vegetable oil, or lard, and fry the shredded pork until it becomes lightly brown.  For extra spice, drizzle the cooking liquid on the pulled pork before serving.

8.       To make lettuce wraps, simply prepare the lettuce cups with carrots on a serving platter.  Fill with just-fried pork.  Finish with a squirt of lime.

This also works well in tortillas or taco shells.

Garden Vegetable Enchiladas

We have an abundance of yellow (crookneck) squash this year, so we are finding a variety of ways to use it here's one of our favorites this year.

 Garden Vegetable Enchiladas

4 tablespoons (1/2 stick) butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 1/2 cups fresh corn kernels or frozen, thawed
1 4-ounce can diced mild green chilies
1/2 cup chopped fresh cilantro
3 tablespoons chili powder
2 tablespoons all purpose flour
1 1/2 teaspoons ground cumin
2 1/2 cups whole milk
2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces)
8 8-inch warm flour tortillas

• Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
• Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
• Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
• Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.

Swedish Meatballs

Aaron made this on Sunday.  We served it over noodles.  I loved it because it didn't taste like pieces of meat loaf, rather more like the ones you get at Costco.  Of course they were about 85 calories per meatball.  We didn't have ground pork, but substituted ground pork sausage.  

Swedish Meatballs

Ingredients

• 2 slices fresh white bread
• 1/4 cup milk
• 3 tablespoons clarified butter, divided
• 1/2 cup finely chopped onion
• A pinch plus 1 teaspoon kosher salt
• 3/4 pound ground chuck
• 3/4 pound ground pork
• 2 large egg yolks
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1/4 cup heavy cream

Directions

1. Preheat oven to 200 degrees F.
2. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
3. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
4. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
5. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
6. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
7. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Indian Chicken Curry

Aaron had wanted to make Indian food on Sunday, but ended up making another delicious meal.  So I found this recipe and it was easy and delicious.  Although I forgot to add the salt, and it needed it.  I didn't add the cayenne pepper for fear the kids wouldn't eat it.  However I added it afterward, and it was delicious.  I also didn't have any tomato paste, so I omitted it.
Indian Chicken Curry

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root (I used ground ginger)
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt (I only had Greek vanilla yogurt)
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Directions

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Lentil Stew with Ham

We cooked up a ham on Sunday, and had plenty of leftovers.  I didn't have any split peas on hand, so I found a lentil stew recipe.  The original recipe was for a crockpot, but I didn't have that much time.  It was delicious!

Lentil Stew

• 1 cup dried lentils
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups diced cooked ham
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/4 teaspoon black pepper
• 32 ounces chicken broth
• 1 cup water
• 8 teaspoons tomato sauce

In a 4 quart or larger pot combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Boil for 15-20 minutes.  Then simmer for 1 to 1 1/2 hours. Discard the bay leaf before serving.

Armenian Dolma

We have a missionary here from Armenia.  We asked him what food he missed most from home.  He requested Dolma.  I found a few recipes and directions on how to put it together.  Using several recipes this is what I came up with.  He said it was very close to the real thing.  The trick seemed to be using thin cabbage leaves.  He liked it served with sour cream rather than the Greek yogurt other recipes suggested.

1 1/2 lbs ground beef
1/2 cup rice 
1/4 cup green bell pepper, chopped fine
1/4 cup lemon juice
1 Tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon black pepper (to taste)
1 teaspoon salt (to taste)
1/2 teaspoon paprika  (to taste)
1 medium yellow onion (chopped)
8 ounces crushed tomatoes or 8 ounces tomato sauce
1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth, enough to cover the vegetables
cabbage leaves

To Assemble and Cook:

1. In a large bowl, mix together all except tomato sauce, chicken broth and cabbage leaves.
2. Blanch cabbage leaves; set aside.
   
3. Fill each cabbage leaf with about filling and roll up tucking sides in as you go. Leave a little room for rice to expand.
4. Place stuffed cabbage side-by-side in a large pot.
5. Mix tomato sauce and chicken broth in a medium bowl.  Pour sauce over the cabbage rolls. Place a small dish on top of the cabbage rolls, then put small bowl of water on top of the dish to hold them down during cooking.
6. Bring to a boil. Reduce heat and cook for about 45 minutes, until rice and vegetables are tender.
7. Allow Dolma to rest for 1/2 hour before serving.

Butternut Squash Soup

I have an abundance of butternut squash (I only planted one seed).  Now that we've had a light frost the plant is dead, and I finally have some ripe squash.  Aaron found this recipe and it is so simple and delicious!  We liked it really thick and didn't add any extra stock.

Butternut Squash Soup

2 Tablespoon butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and chopped
1 (32 oz) container chicken stock
salt and pepper to taste

Directions

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender (I use an immersion blender and blend it right in the pot), and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.